A selection of Cariblue menus

Cariblue Daisy Menu

To Start

BEEF CARPACCIO
with kalamata olive tapenade, shaving of parmesan with basil oil

CARIBBEAN SEAFOOD CASSOULETTE (SHELLFISH)

ST. LUCIAN SPICED LENTILS
with coconut milk soup (V)

MARINATED TOFU AND CASHEW SALAD
with Japanese white omelet, mango dressing and toasted sesame seeds (V-GF)

NUTRITIONIST’S HEALTHY CHOICE
garden salad with coconut shavings and papaya salsa (V)

To Follow

GRILLED PORK CHOP
with christophene gratin, stewed vegetables and Pommery mustard sauce

HERB CRUSTED CHICKEN BREAST
with ratatouille and red wine sauce

SWEET POTATO ROSTI
with organic arugula and mushroom ragout (V-GF)

GRILLED SILVER FISH
with sautéed callaloo and saffron velouté

NUTRITIONIST’S HEALTHY CHOICE
vegetable tagine, basmati rice, homemade naan bread and papaya chutney (V)(GF upon Request)

Cariblue Sweet Endings

BAKED APPLE CRUMBLE
quinoa seeds, home made vanilla ice-cream

BONAFI PIE
with crispy banana chips, local roasted cashew praline and chocolate sauce

ASSORTMENT OF FRESH SORBETS (GF) CHEF’S ARTISAN CHEESE PLATE
with lucian chutney and crackers

NUTRITIONIST’S HEALTHY CHOICE
“Le Colonel” lemon sorbet, champagne with watermelon salsa

After Dinner Coffee/ Liqueur Selection

FRENCH COFFEE
Cointreau, kahlua, coffee, Whip cream

CALYPSO COFFEE
Dark Rum, dark creme de cacao, coffee, whip cream

Grahams Six Grapes Reserve, Porto NY ​$11.00

Grahams 20 Year Tawny, Porto ​$20.00

Tokaji Aszu, 5 Puttonyos, 2008 Hungary ​$16.00 GF

Gluten Free V – Vegetarian
DF – Dairy Free NUTS SHELLFISH

Ginger Lily Menu

To Start

CREAM OF CALLALOO
with coconut milk soup (V)

‘ANTIPASTI PLATE’
with cured sausage, parma ham, babaganoush, olive tapenade and pesto
(GF upon Request)

LEBANESE SALAD
with golden couscous, raisins, mixed peppers, assorted nuts, herbs, pimento salsa with passion fruit dressing (Nuts -V)

NUTRITIONIST’S HEALTHY CHOICE
waldorf salad (V-Nuts-GF)

To Follow

PAN ROASTED VEAL SCALOPPINI
with mash potato, wilted greens, parmesan and truffle sauce

CARIBLUE PAELLA
with shrimp, mussels, clams, calamari and smoked chorizo sausage (Shellfish-GF-WF)

CARIBBEAN MIXED VEGETABLES
with spiced coconut milk, basmati rice and roti shells (V)
(GF upon Request)

PAN FRIED KING FISH
with coucou, lime yoghurt dressing and paprika oil

NUTRITIONIST’S HEALTHY CHOICE
braised red lentils with heart of palm and red pimento drizzle (V) GF

Sweet Endings

WHITE AND DARK CHOCOLATE MOUSSE
with passion fruit coulis (GF)

WARM BANANA AND COCONUT PUDDING
with fresh homemade vanilla sauce

ASSORTMENT OF FRESH HOMEMADE SORBETS (GF)

CHEF’S ARTISAN CHEESE PLATE
with lucian fruit chutney and crackers

NUTRITIONIST’S HEALTHY CHOICE
mojito sorbet with pineapple salsa and sugar cane juice (GF)

After Dinner Coffee/ Liqueur Selection

FRENCH COFFEE
Cointreau, kahlua, coffee, whip cream

CALYPSO COFFEE
Dark Rum, dark creme de cacao, coffee, whip cream

Grahams Six Grapes Reserve, Porto NY $11.00

Grahams 20 Year Tawny, Porto $20.00

Tokaji Aszu, 5 Puttonyos, 2008 Hungary $16.00

GF – Gluten Free V – Vegetarian WF Wheat Free
DF – Dairy Free NUTS SHELLFISH

 To Start

LOCAL FISH PARFAIT
seasonal mixed leaves, aioli with grilled focaccia bread (Shellfish)

CHICKEN SATAY SKEWERS
with pickled cucumber julienne, tomato jam (Nuts)

CARIBBEAN CORN FRITTERS
tomato and red onion salsa with mango and christophene salad (V)

QUINOA AND ARTICHOKE SALAD
with pimento salsa and passion fruit dressing (V-GF)

NUTRITIONIST’S HEALTHY CHOICE
buffalo mozzarella with fresh tomato, basil pesto, olive oil and rocket leaves (V-GF)

To Follow

GRILLED EGGPLANT PARMIGIANO
with sundried tomatoes, sweet basil oil and mixed herb dresssing (V-GF)

SHRIMP RAVIOLI
with saffron velouté, crème fraîche, sweet chili sauce (Shellfish)

LAMB TAGINE
with roasted root vegetables, saffron couscous and dried apricots

WILD MUSHROOM RISOTTO
with roasted pumpkin and parmesan crisp (V)

NUTRITIONIST’S HEALTHY CHOICE
roasted line fish, linguini, zucchini, red pimento drizzle, caper lime salsa (V) GF

Sweet Endings

LEMON MERINGUE TART
with lucian cocoa sorbet

ORANGE MOUSSE
with fruit purée and almond tuille (GF)

SELECTION OF HOMEMADE SORBETS

CHEF’S ARTISAN CHEESE PLATE lucian fruit chutney and crackers (Nuts)

NUTRITIONIST’S HEALTHY CHOICE carpaccio of roasted pineapple with beetroot sorbet

After Dinner Coffee/ Liqueur Selection

FRENCH COFFEE
Cointreau, kahlua, coffee,whip cream

CALYPSO COFFEE
Dark Rum, dark creme de cacao, coffee, whip cream

Grahams Six Grapes Reserve, Porto NY $11.00

Grahams 20 Year Tawny, Porto $20.00

Tokaji Aszu, 5 Puttonyos, 2008 Hungary $16.00

GF Gluten Free V – Vegetarian

DF – Dairy Free NUTS SHELLFISH

To Start

MOULES MARINIERE
with rosemary crusty bread (Shellfish)(GF upon Request)

CHICKEN EMPANADILLAS
with tomato sambal

WARM CURRIED CHICKPEAS WRAPPED IN FILO PASTRY
with smoked paprika (V)

SEAFOOD BISQUE
with focaccia bread and croutons (Shellfish) (GF upon Request)

NUTRITIONIST’S HEALTHY CHOICE
greek salad (GF-V)

To Follow

GRILLED MAHI MAHI
with roast pumpkin and lemongrass beurre blanc (Nuts-GF)

ROASTED CORNISH HEN
with corn and spring onion mash, lemon thyme sauce (GF)

GRILLED USDA BEEF STEAK
with pommes boulangere, snow peas and sauce diane

CARIBBEAN MIXED VEGETABLES
with spiced coconut milk, basmati rice and roti shell (V)
(GF upon Request)

NUTRITIONIST’S HEALTHY CHOICE
gluten free pasta, slow roasted tomatoes, goat cheese and black olive tapenade (V-GF)

Sweet Endings

CHOCOLATE PIE
with mango sorbet and homemade vanilla sauce

GUAVA MOUSSE
with citrus compote (GF)

ASSORTMENT OF ICE-CREAMS (GF)

CHEF’S ARTISAN CHEESE PLATE
with lucian fruit chutney and crackers

NUTRITIONIST’S HEALTHY CHOICE
banana fritas, in coconut served with yogurt ice-cream and baked meringue (GF)

After Dinner Coffee/ Liqueur Selection

FRENCH COFFEE
Cointreau, kahlua, coffee, whip cream

CALYPSO COFFEE
Dark Rum, dark creme de cacao, coffee, whip cream

Grahams Six Grapes Reserve, Porto NY $11.00

Grahams 20 Year Tawny, Porto $20.00

Tokaji Aszu, 5 Puttonyos, 2008 Hungary $16.00

GF – Gluten Free V – Vegetarian
DF – Dairy Free NUTS SHELLFISH

To Start

SPICY “TOM KHA GAI” CHICKEN SOUP

CLASSIC CEASAR SALAD
parmesan shaving, bacon, croutons
(GF upon Request)

LE SPORT NIÇOISE SALAD
seared yellow fin tuna, diced potatoes, green beans, tomato, boiled egg,
niçoise olives, saffron dressing (GF-WF)

WARM CURRIED CHICKPEAS
caramelized red onions wrapped in filo pastry served with papaya chutney (V)

NUTRITIONIST’S HEALTHY CHOICE
scottish smoked salmon, organic garden leaves, roasted artichokes and house dressing (WF-DF-GF)

To Follow

VEGETARIAN LASAGNA
with roasted pumpkin, feta lasagna and napolitano sauce, parmesan and rocket display

GRILLED FLANK STEAK
oven roasted rosemary potatoes, glazed artichokes and peppercorn sauce

BUTTER CHICKEN CURRY
steamed basmati pilaf rice, fresh naan bread, mango fruit (GF upon Request)

VEGETARIAN PAD THAI
fried egg, roasted cashews (V)

NUTRITIONIST’S HEALTHY CHOICE
seared fillet tuna, kalamata olives, sliced cucumber, green beans and lemon yogurt dressing (GF)

Sweet Endings

BANANA CREAM PIE
with coconut sorbet

CHOCOLATE MOUSSE CAKE
with strawberry coulis (GF)

ASSORTMENT OF YOGURT ICE-CREAM (GF)

CHEF’S ARTISAN CHEESE PLATE
with lucian fruit chutney and crackers

NUTRITIONIST’S HEALTHY CHOICE homemade watermelon champagne sorbet (GF)

After Dinner Coffee/ Liqueur Selection

FRENCH COFFEE
Cointreau, kahlua, coffee, whip cream

CALYPSO COFFEE
Dark Rum, dark creme de cacao, coffee, whip cream

Grahams Six Grapes Reserve, Porto NY ​$11.00

Grahams 20 Year Tawny, Porto ​$20.00

Tokaji Aszu, 5 Puttonyos, 2008 Hungary ​$16.00

GF – Gluten Free V– Vegetarian
DF – Dairy Free NUTS SHELLFISH

To Start

MISO INFUSED RISOTTO
with wild shiitake mushroom and asparagus (V)

SALMON GRAVLAX
with a salad of organic greens, sour cream and caviar (GF)

CHICKEN AND SWEET CORN SPRING ROLL
with homemade tomato chutney

MARINATED TOFU AND CASHEW SALAD
with Japanese white omelet, mango dressing, toasted sesame seeds

NUTRITIONIST’S HEALTHY CHOICE
roasted pumpkin with green beans, fresh grapefruit, couscous, and turmeric dressing (V-GF)

To Follow

PAN FRIED RED SNAPPER
with christophene gratin, sun dried tomatoes and shrimp bisque (GF)

LAMB CURRY
with pilaf rice, home made naan bread and caramilized tomatoes
(GF upon Request)

LINGUINI PASTA
with artichokes, sweet peppers and greek olives, sweet basil, shaved Grana Padano ( V)

MIXED VEGETABLE CURRY
with coconut milk, basmati rice and roti shells (V)
(GF upon Request)

NUTRITIONIST’S HEALTHY CHOICE
grilled line caught fish with root vegetables and tomato vinaigrette

Sweet Endings

STICKY TOFFEE PUDDING
with date ice-cream and toffee sauce

FRENCH YOGURT CHEESE CAKE
with mixed berry compote

ASSORTMENT OF YOGURT AND ICE-CREAMS (GF)

CHEF’S ARTISAN CHEESE PLATE
with lucian fruit chutney and crackers

NUTRITIONIST’S HEALTHY CHOICE
cherry macaroon with yogurt, semifreddo and mango sauce (GF)

After Dinner Coffee/ Liqueur Selection

FRENCH COFFEE
Cointreau, kahlua, coffee, whip cream

CALYPSO COFFEE
Dark Rum, dark creme de cacao, coffee, whip cream

Grahams Six Grapes Reserve, Porto NY $11.00

Grahams 20 Year Tawny, Porto $20.00

Tokaji Aszu, 5 Puttonyos, 2008 Hungary $16.00

GF – Gluten Free V – Vegetarian
DF – Dairy Free NUTS SHELLFISH