A season to gather.
A table by the bay.

WELCOME

Sorrel, Apple & Ginger Spritz

Warm spice and fresh citrus.

FIRST COURSE

Roasted Pumpkin & Coconut Veloute

Sage oil, toasted pumpkin seeds and cassava crisp.

SECOND COURSE

Charred Pear & Blue Cheese Salad

Candied pecans, garden leaves and tamarind vinaigrette.

MAIN COURSE

Citrus-Brined Turkey Roulade

Cassava herb stuffing, sweet potato fondant and cranberry-sorrel jus.

Plantain-Crusted Local Catch

Pumpkin risotto, sauteed callaloo and Creole beurre blanc.

Roasted Cauliflower Steak (V)

Mushroom and pigeon pea ragout with sorrel reduction.

DESSERT

Spiced Pumpkin Cheesecake

Local rum caramel and candied pecans.

FINALE

Dark Chocolate Pecan Truffle

WELCOME

Sorrel Royale

Sparkling wine, house sorrel and orange zest.

AMUSE-BOUCHE

Smoked Local Fish Brandade

Cassava crisp, citrus herbs and pepper oil.

STARTER

Caribbean Lobster Raviolo

Callaloo, shellfish bisque and chive oil.

INTERMEZZO

Cucumber & Lime Granita

A clean, refreshing pause.

MAIN COURSE

Herb-Crusted Rack of Lamb

Potato dauphinoise, glazed roots and rosemary jus.

Pan-Roasted Red Snapper

Cassava gnocchi, callaloo and champagne beurre blanc.

Wild Mushroom Pithivier (V)

Truffled spinach, glazed roots and thyme jus.

DESSERT

Nutmeg & Local Rum Creme Brulee

Spiced shortbread and sorrel-poached berries.

WELCOME

Pineapple & Ginger Mimosa

Also available as an alcohol-free spritz.

STARTER

Blue Crab & Saltfish Cake

Avocado, roasted pepper relish and lime aioli.

DESSERT

Doolittle’s Black Cake Tiramisu

Mascarpone, cocoa and local rum caramel.

MAIN COURSE

Roast Turkey & Glazed Ham

Cassava stuffing, dasheen gratin, vegetables and cranberry-sorrel jus.

Grilled Mahi-Mahi

Coconut rice, charred greens and roasted tomato Creole sauce.

Pumpkin & Spinach Wellington (V)

Dasheen gratin, seasonal vegetables and mushroom jus.

WELCOME

White Cranberry & Sorrel Sparkler

Citrus and winter spice.

AMUSE-BOUCHE

Parmesan Gougere

Warm choux pastry with callaloo cream.

STARTER

Seared Scallops

Cauliflower puree and passion fruit beurre blanc.

SOUP

Chestnut & Local Mushroom Veloute

Truffle cream and crisp leek.

MAIN COURSE

Centre-Cut Beef Tenderloin

Truffle potato puree, asparagus and red-wine jus.

Pan-Roasted Grouper

Crab and chive beurre blanc, fondant potato and callaloo.

Truffled Mushroom & Spinach Risotto (V)

Roasted roots and parmesan crisp.

DESSERT

White Chocolate, Sorrel & Pistachio Sphere

Vanilla bean sauce and candied pistachios.

WELCOME

Spiced Pear & Ginger Punch

Pear, ginger, lime and aromatic bitters.

STARTER

Green Fig & Saltfish Arancini

Roasted pepper relish and lime aioli.

SOUP

Roasted Tomato & Sweet Pepper Bisque

Basil oil and goat cheese crostini.

MAIN COURSE

Cider & Tamarind-Glazed Pork Belly

Sweet potato pave, braised red cabbage and apple jus.

Creole Butter-Roasted Local Catch

Herb-crushed potato, spinach and charred corn sauce.

Butternut & Spinach en Croute (V)

Sweet potato pave and thyme jus.

DESSERT

Sticky Toffee Date Pudding

Local rum toffee sauce and banana ice cream.

WELCOME

Champagne & Passion Fruit Cocktail

Served on arrival.

AMUSE-BOUCHE

Tuna Tartare

Avocado, green seasoning, citrus and cassava tuile.

FIRST COURSE

Butter-Poached Caribbean Lobster

Citrus-avocado salad, coconut leche de tigre and herb oil.

SECOND COURSE

Roasted Cauliflower & Truffle Veloute

Truffle cream and crisp leek.

INTERMEZZO

Passion Fruit & Champagne Sorbet

A bright palate cleanser.

MAIN COURSE

Cocoa-Spiced Beef Tenderloin & Grilled King Prawn

Truffle potato mille-feuille, baby vegetables and red wine-sorrel jus.

Pan-Seared Caribbean Snapper

Dasheen gratin, buttered callaloo and champagne beurre blanc.

Wild Mushroom Wellington (V)

Truffle potato mille-feuille, glazed vegetables and thyme jus.

DESSERT

MIDNIGHT

Dark chocolate sphere, coconut mousse, passion fruit and edible gold.

FINALE

Champagne Truffle

Midnight sparkling-wine toast.

WELCOME

Lemongrass & Ginger Cooler

Fresh lime, garden mint and aromatic bitters.

STARTER

Roasted Beetroot & Goat Cheese Terrine

Orange, candied walnuts and garden leaves.

SOUP

Green Fig & Leek Veloute

Chive oil and plantain crisp.

MAIN COURSE

Slow-Braised Beef Short Rib

Smoked yam puree, glazed carrots and stout jus.

Pan-Seared Mahi-Mahi

Coconut potato, sauteed greens and roasted tomato fondue.

Sweet Potato Gnocchi (V)

Roasted pumpkin, spinach, parmesan and sage brown butter.

DESSERT

Caramelised Pineapple Upside-Down Cake

Coconut sorbet and lime caramel.

WELCOME

Guava & Lime Fizz

Guava nectar, lime, sparkling wine and mint.

STARTER

Seared Tuna Tataki

Green papaya, sesame-lime dressing and crisp plantain.

SOUP

Sweet Corn & Coconut Chowder

Chive oil and toasted corn.

MAIN COURSE

Guava & Five-Spice Duck Breast

Cassava gratin, glazed carrots and port-sorrel jus.

Herb-Roasted Red Snapper

Saffron potato, market greens and preserved-lemon butter.

Grilled Eggplant & Chickpea Roulade (V)

Cassava gratin, market greens and tomato fondue.

DESSERT

Guava & Lime Mille-Feuille

Vanilla bean cream and berry coulis.