ANACAONA SAMPLE MENU

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Appetisers and Salads

Tasting Assortment of Crab
blackened Alaskan King crab with tomato marmalade
King crab salad with creole salsa
Jumbo lump crab tempura with bok choy salad

Trio of Conch
conch tacos with tomato and ginger chutney
conch tempura with sashimi sauce
conch creole

Degustation of Duck, Shrimp, and Vegetable Spring Roll
with sweet & sour sauce, beetroot and ginger dressing

Providenciales Conch Chowder
with mild cherry pepper and aged rum

Sushi Crab Roll of Smoked Salmon
with Asian salad drizzled with wasabi and a ginger dressing

Tartar of Ahi Tuna
with a tower of cucumber and tomato
served with flour tortillas topped with lime & lemon yogurt

Goat Cheese and Shitake Mushrooms
wrapped in carpaccio of beef on toast,
blueberry vinaigrette scented with rice vinegar

Spinach Salad
With brie cheese, walnuts, raisin and herb vinaigrette

Mixed Green Lettuce in a Plantain Ring
with herbs and honey vinaigrette

Romaine Lettuce Hearts
with garlic croutons, bacon, a light caesar dressing
sprinkled with aged parmesan cheese

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Entrees

Seared Filet of Red Snapper
with shaved fennel and beignet of sweet potato,
served with tapenade sauce

Rare Cooked Ahi Tuna
marinated in sweet chili sauce, sautéed spinach
and pickled carrot, sour cream and horseradish

Sautéed Chilean Sea Bass
served with wilted greens, blackened parisienne potatoes
and tomato salsa dressing

Mahi Mahi in Papillotte
with julienne of leek and celery, served with sticky rice and stir fry sauce

Grilled Alaskan King Crab Legs
complimented with carrot mousseline, plantain chips
and draw crab  butter

Grilled Blackened Jumbo Shrimp Skewer
served with corn popover, mashed cauliflower
 drizzled with citrus beurre blanc

Roasted Magret of Duck
with crispy skin, duo of potato and asparagus with warm honey dressing

Broiled Australian Rack of Lamb
garnished with couscous scented with mint, tian of eggplant,
lime and lemon infusion

Oven Baked Free Range Chicken Breast
filled with conch, fried sweet potatoes and risotto of christophine,
served with sweet and sour mango sauce

Seared Veal Tenderloin
served with mushrooms and homemade potato gnocchi
drizzled with marsala reduction

Grilled Filet of Black Angus
served with fondant potato and oven baked tomato, infusion of cardamom

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Desserts

Selection of Homemade Ice Creams
Vanilla, Café, Strawberry, Cinnamon, Baileys, Coconut, and Banana
&
Sorbets
 Strawberry, Mango, Pineapple, and Chocolate

Mango and Passion Fruit Mousse
Warm Chocolate Gourmandize with Vanilla Ice-cream

Sticky Date and Walnut Pudding Cake
with butterscotch sauce and homemade banana ice cream

Selection of Fresh Caribbean fruits

Degustation of Chocolate
3 assorted chocolates - chocolate gourmandize,
chocolate sorbet, and chocolate mousse

Fresh Strawberries
with whipped cream and homemade vanilla ice cream

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