Sapodilla

ANDROS ISLAND CRAB BISQUE

Bits of crab meat in a smooth and flavorful broth, garnished with crisp-smoked pork belly, drizzled with roasted thyme

CHARRED PUMPKIN BISQUE

Oven-roasted pumpkin and garlic simmered in chicken broth, laced with cream, cinnamon foam, and drizzled with roasted garlic and thyme oil

CHEF'S CLASSIC CAESAR SALAD

Fresh crisp romaine hearts tossed in our classic dressing topped with freshly made croutons and shaved Parmigiano Reggiano cheese

HOME GROWN WATERMELON SALAD

Sapodilla-grown watermelon, cucumber, grape tomato, and grated parmesan cheese, drizzled with roasted garlic basil oil, and balsamic vinaigrette

CAT ISLAND HEIRLOOM TOMATO SALAD

Marinated with fresh wild basil, toasted garlic, and a hint of sea salt served with organic greens, sprinkled with feta cheese, and drizzled with local honey and tamarind vinaigrette

LYCHEE WATERMELON CALAMARI

Lightly rubbed with West Indian spices, grilled and blanketed with a savory lychee-watermelon salsa, drizzled with passion fruit vinaigrette

GRENADA BLACKENED SHRIMP

Coated with spice island seasoning, seared in garlic butter, white wine and oven-roasted tomatoes served with Parmesan crostini

ASIAN DIM SUM

shrimps stuffed with cream cheese and jalapeno peppers, deep-fried and served with a garlic chili sauce

FLAME-GRILLED ISLAND LOBSTER

Marinated in our signature blend of herbs, flame-grilled and drizzled with a lobster ginger lime butter sauce

BLACKENED SALMON

Filet of fresh wild salmon, dusted with a special blend of herbs, charred on a hot skillet topped with ginger citrus tomato jam, and drizzled with lemon grass butter sauce

ASIAN INFUSED GROUPER

Fresh filet of grouper marinated with a blend of Asian spices, pan-seared and drizzled with fresh ginger lemon grass Asian sauce

ABACO SURF N TURF

Abaco island lobster tail, marinated and flame-grilled, complemented with Black Angus beef filet, drizzled with blueberry red wine reduction

LOBSTER & SHRIMP LINGUINE

Tender morsels of lobster, shrimp, and linguine with a roasted tomato Brandy cream sauce

FILET MIGNON

Filet of certified Black Angus beef marinated with fresh herbs and grilled, topped with blue cheese, gratinated and drizzled with a blueberry red wine reduction

RACK OF LAMB

Lamb rack marinated with fresh herbs and drizzled with rosemary balsamic glaze

JAMAICAN JERK CORNISH HEN

Grilled Cornish hen marinated in a special blend of herbs & spices, and topped with mango pineapple salsa

LINGUINE STIR FRY

Fresh Sapodilla garden vegetables, sauteed in a sweet ginger teriyaki sauce then folded in a Linguine pasta

SPICY INDIAN CURRY CAULIFLOWER RICE

Finely cut cauliflower with asparagus spears, raisins, toasted Almonds and carrots, cooked in a blend of Aromatic spices

ROASTED BABY CARROTS

SAUTEED ASPARAGUS

SAUTEED MUSHROOMS & ONIONS

LEMONGRASS JASMINE RICE

BANANA FLAMBE

Fresh island grown bananas, flamed tableside with brown cane sugar and John Watling’s rum, served over vanilla ice cream

TROPICAL BAHAMIAN MOUSSE

Soursop and mango delight wrap in chocolate lace topped with fresh mango and soursop cubs complemented with raspberry coulis

CHERRY JUBILEE CHEESECAKE

(flamed tableside) Black cherries flamed with aged local rum, blackberry brandy and brown sugar, placed on a white chocolate mousse cheesecake, garnished with fresh basil and lemon zest

CHOCOLATE MOLTEN CAKE

An elegant mini chocolate cake with volcano chocolate center, served with toffee bourbon ice cream, chocolate soil, decadent chocolate mousse, and fresh raspberries

SORBET

Watermelon & Lemon Grass