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Cassava Terrace
APPETIZER HOT
Mini Spring roll of Garlic Shrimp & Artichoke - Surrounded by a papaya and lime relish.
Roulade of Wild Duck with Vegetable Polenta - Mango port sauce.
APPETIZER COLD
Ceviche of ginger-flavoured scallops & leeks - On a bed of citrus roasted peppers.
Beef Carpaccio - Accompanied by crisp salad leaves and a herb mustard vinaigrette.
SOUP HOT
Cream of mushroom soup - perfumed with basil.
Jamaica pepperpot Soup - Garnished with jerked croutons.
SOUP COLD
Chilled Cucumber & lemon Bisque - Garnished with orange segments.
SALAD BAR
ENTREE
All entrees are served with a selection of market fresh vegetables and your choice of potato du jour or rice pilaf.
Medallions of pork Loin - Grilled and topped with sautéed Portobello mushrooms surrounded by a sherry glaze.
Pan-seared Caribbean spiced chicken breast - With tomato and hazelnut farce drizzled with thyme and ginger jus.
Blackened fillet of Pedro bank Snapper - With Salsa fresca.
Grilled Lobster Tail - with garlic and herb butter.
Southfiled Vegetable ragout - In a light coconut cream.
Ravioli filled with ricotta cheese - Served with tomato-basil sauce.
Jamaican Special
Ask your server about today’s delight.
DESSERT
Gianduja chocolate mousse - With crispy brandy snap wafer.
Vanilla Parfait - With spiced home style frit compote.
Warm apple tart tartin - Finished with ice cream caramel sauce.
Apricot crumble cheesecake - Served in a pool of clear orange sauce topped with crispy cinnamon stick.
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