Lunch Menu : $2,000/Person

 

Monday-Nov 02

 

Entrées

Chicken Marengo

Trout Soufflé

Stir Fried Vegetables

Onion Flavored Rice

Mixed Vegetable Salad

 

Dessert

Coconut Mousse

 

 

Tuesday-Nov 03

 

Entrées

Jerk Chicken

Trout Florentine

(On a Bed of Calalloo & Topped with Cream Sauce)

Braised Black Eye Peas

Saffron Rice

Mixed Vegetable Salad

 

Dessert

Fresh Fruit Salad

 

 

Wednesday-Nov 04

 

Entrées

Breast of Chicken Maryland

(Coated with Bread Crumbs and Baked)

Trout in Coconut Milk

Honey Glazed Carrot

Potato Duchesse

Mixed Vegetable Salad

 

Dessert

Ice Cream

 

 

Thursday-Nov 05

 

Entrées

Chicken Curry with Roti

Breaded Trout

Braised Calaloo

Plain Rice

Mixed Vegetable Salad

 

Dessert

Baked Custard

 

 

Friday-Nov 06

 

Entrées

Chicken  a’ la King

Spicy Fish Cake

Stirred Fried Vegetables

Rice and Red Beans

Mixed Vegetable Salad

 

Dessert

Bread and Butter Pudding

 

 

Monday-Nov 09

 

Entrées

Spicy Braised Chicken

Beef Balls

(Tomato Sauce Separate)

Stewed Egg Plant

Oriental Rice

Mixed Vegetable Salad

 

Dessert

Jello

 

 

Tuesday-Nov 10

 

Entrées

Stuffed Breast of Chicken

(Fruits, Breadcrumbs, Onion + Herbs)

Beef Stroganoff

(Strips of Tenderloin cooked with Paprika + Onion and Finished with Cream)

Braised Rice with Calaloo + Coconut Milk

Mixed Vegetable Salad

 

Dessert

Marble Cake

 

 

Wednesday-Nov 11

 

Entrées

Chinese Style Roast Chicken

Trout cooked with Cassareep

Vegetable Chowmein

Cream Potato

Tomato + Cucumber Salad

Dessert

Pineapple Upside Down

 

 

Thursday-Nov 12

 

Entrées

Beefsteak, Ox Tail + Carrot Stew

Grilled Trout

Pan Fried Ripe Plantains

Onion Flavored Rice

Mixed Vegetable Salad

 

Dessert

Fresh Fruit Salad

 

 

Friday-Nov 13

 

Entrées

Pan Fried Trout

Chicken Cooked in Red Wine

Rice with Chick Peas

Mixed Vegetable Salad

 

Dessert

Jello + Ice Cream