3 Course menu $49

Emilio's: 

Appetizer: Gazpacho, chilled watermelon, cucumber, roasted red pepper and cilantro.

Main course: Pork Tenderloin, sweet potato mash, crispy kale and port wine jus.

Dessert: Salted chocolate tart, Cracked black pepper whipped cream.

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Veggie Option: Available upon request. 

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Jai's Contemporary Fusion Cuisine 

Appetizer: Toasted Burrata - blistered tomatoes, garlic naan, cilantro oil

Main course Pan Seared Duck Breast - cilantro chimichurri, orange-coirander glaze, black garlic oil (accompanied with a choice of rice, naan, or green salad)

Dessert: The Sizzler - cardamom chocolate brownie, vanilla ice cream, Nutella sauce

 

Veggie Option:

Appetizer: Toasted Burrata - blistered tomatoes, garlic naan, cilantro oil

Main course Cavatelli - vegetarian bolognese, parmesan cheese, cilantro oil

Dessert: Kulfi - Ferrero Rocher

 

La Perle Bleu: 

Appetizer: Tomato mozzarella 

Main course: Lamb shanks dish cooked in red wine served with mash potatoes. 

Dessert:  Peach crumble served with vanilla ice cream 

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Veggie Option:

Appetizer: Veggie cake served with salad with mango and pineapple dressing.

Main course: Salmon Wellington spinach and wrapped in golden crispy and flaky puff pastry with mash potatoes. 

Dessert:  Blueberry crème brûlee 

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Mr. Chow at Oasis: 

Appetizer: Korean wings (6) Double fried marinated wings Sweet and spicy Korean BBQ sauce.

Main course: Black pepper Beef Filet cubes, mix vegetables, & steamed jasmine rice.

Dessert:  Molten chocolate Lava cake, Vanilla ice cream

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Appetizer:  Panko Shrimp (5) Sweet eel sauce/ spicy mayo/ sweet chili.

Main course: Grilled Salmon - creamy lime sauce.

Dessert:  Molten chocolate Lava cake, Vanilla ice cream

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Veggie Option: 

Appetizer:  Grilled Asparagus, Sweet sauce

Main course: Red Curry Tofu, Thai curry, lemongrass, basil, mix vegetables & steamed jasmine rice

Dessert:  2 scoops of lemon sorbet

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Ocean Lounge: 

Appetizer:  Sauteed Shrimps with Polenta, Poached Egg & a Bellpepper – Red Wine sauce.

Main course: Grilled Flanksteak with homemade Rendang, Celeriac Crème & a Black Bean – Garlic sauce.

Dessert: Yoghurt Bavarois, Poppy seed Meringue, Poppy seed Cake, Orange Ice Cream (Luciano) & Orange Chutney.

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Veggie Option

Appetizer: Pumpkin Soup with Cilantro Oil

Main course Risotto a Funghi Porcini

Dessert: Pineapple Tiramisu

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Pure Ocean:

Appetizer: Tuna and Cucumber noodles

Main course: 24 hrs braised Dutch Steak

Dessert:  lemon crème brûlée

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Veggie Option: Smoked Cauliflower Steak

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Rendez Vous:

Appetizer: Small tuna tartar or a small cranberry salad with blue cheese, apple, cranberry and pecan. 

Main course: Hanger steak with French fries or Grilled red snapper in Creole sauce served with white rice and veggies.

Dessert:  The dessert will be a Belgian waffle with strawberries and whipped cream.

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Veggie Option: 

Appetizer: Eggplant parmigiano

Main Course: The Buddha vegan bowl with Cumin broad beans, steamed broccoli & carrot, quinoa with confit tomatoes, a salad with tomatoes & cucumber and 2 falafels.

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Roma at Oasis:

Appetizer: Homemade Porchetta (Thinly slices suckling pig roast herbs and garlic, Stracciatella, pistachio crumble.)

Main course: Ravioli All' Aragosta (Handmade Caribbean lobster ravioli, Delicate saffron sauce.)

Dessert:  Semifreddo (Crunchy almond-caramel gelato, Di Saronno amaretto sauce.)

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Veggie Option: 

Main Course: Arancini (Parmesan- mushroom risotto, Gorgonzola dipping.)

Dessert: Roasted Pumpkin Agnolotti (Butter-sage, Parmesan,15 years old aged balsamic drops)

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Sale e Pepe:

Appetizer: Crab cake Caribbean Style Ceasar salad

Main course: Lobster Ravioli

Dessert:  Tiramisu

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Veggie Option: Vegetarian Pasta 

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Salt:

Appetizer: Tropical Buljol with Savory Johnny Cake (Flaked Salt Fish, bell peppers, red onions, mango, cucumber, cherry tomato, lime juice, cilantro & Johnny Cake)

Main course: Grilled Snapper Fillet (Herb marinated grilled snapper fillet, mango pineapple salsa, vegetable locri, with creole sauce)

Dessert:  Sweet Johnny Cakes (Warm sweet mini-Jhonny cakes with chocolate pudding and guava berry vanilla ice cream)

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TJ's Cassava Coal Pot Restaurant

Appetizer: TJ’s Conch Ceviche “Award winning” Fresh local julienne cut conchs served on a bed of leafy crisp colorful greens topped with our famous Mango Salsa and micro-greens with a slice of avocado and fried plantains along with a Johnnycake.

Main course: Stew oxtail Authentic Island recipe, deeply flavored oxtail marinated in a variety of spices and braised down in the tastiest savory sauce.

Dessert: TJ’s Cassava Pudding /w home-made guava-berry sauce

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Veggie Option: Creole Eggplant Diced cut eggplant with fresh herb and spices simmered in a bold rich creole sauce.

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Infinity Restaurant

Appetizer: Coconut shrimp and calamari platter or Mesclun green

Main course: Panko crusted grouper: Garlic mashed potatoes with mashed carrots and tartar sauce or jerk pork loin: sweet potato puree, pineapple relish with sautéed spinach and jus.

Dessert: Strawberry cheesecake or Tiramisu 

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Topper's 

Appetizer: Coconut shrimp, Jumbo Shrimp hand-rolled in coconut, fried and served with Topper's piña colada dipping sauce made with Topper's Coconut Rhum or Spicy Tuna Cones, Spicy ahi grade tuna tartar, red onions and avocado mixed in Topper's homemade bonfire rhum sauce, served in crunchy wonton cones.

Main course: Prime Rib, Black Angus Prime Ri masterfully cut and cooked to perfection, served with au jus, homemade mashed potatoes and whiskey carrots or Fresh hand caught local Carribean lobster, steamed and served with drawn butter accompanied by Lebanese rice and Mediterranean salad. 

Dessert: Topper's Famous Rhum Cake, baked fresh daily with Topper's Banana Vanilla Cinnamon Rhum topped with your choice of our authentic homemade Italian Gelato.

 

Amoré

Appetizer: Gamberi, shrimp over sweet onion, peas, roasted red pepper, tomato & lemon.

Main course: Ossobucco, braised veal shanks in a hearty wine and vegetable-based sauce.

Dessert: Profiteroles with vanilla Ice Cream.

 

Avantika

Appetizer: Fresh spring roles.

Main course: Massuman Lamb Shank topped with cashers.

Dessert: Banana Nutella spring roll.

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Astra 

Appetizer: Lobster Crepe Rolls.

Main course: Potato Crusted Mahi Mahi.

Dessert: Home Made Carrot Cake.

 

Al Pasha

Appetizer: Creamy lentil soup & a salad of your choice from our regular menu.

Main course: Mixed grill platter: marinated skewers of premium meat, chicken, and Mediterranean spices, served with Lebanese sides: hummus, tabbouleh, and baba ghanoush.

Dessert: Chocolate Mousse Cheesecake

 

 

 

 

 

1 Course menu $17,50 

 

Aziana: 

Babi Pangang, a fried pork dish covered in a sweet and sour, tomato-based sauce, served with a side of pork and leeks Nasi.

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Nola Bayou Bistro

Lobster etouffee

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Schnitzelhouse SXM

Wiener Schnitzel - Tenderized pork chop breaded in flour, eggs and breadcrumbs served with Viennese potato salad. Kaiserschmarrn – Fluffy pancake torn to mouth sized chunks served with apple purée. 

 

The Captain's Rib Shack

Orgasmic ribs, Bami and cole slaw, johnny cake

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Veggie Option: Veggies, Bami

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The Chef Table

Chef truffle chicken. Served with cream potato, garden vegetables and truffle jus.

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Veggie Option: Veggies tempura risotto with a coconut curry sauce.

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The Pier

A Rum Punch and Surinamese style Chicken Satay served with fries and salad.

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The Tavern

Tapas Platter with a Special Cocktail

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Veggie Option: Veggie Tapas

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Palapa Grill & Lounge 

Crab Sushi Roll - crab, avocado, topped with raw salmon, Iruka and spicy mayo.

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Veggie Option: Vegan Roll - Watermelon "Tuna" avocado, cucumber, topped with strawberries, sweet chili & basil.

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St. Rose Beach Bar

Two Peach & Mango Colada's and two cups of Luciano ice cream.

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Jimmy's The Original Fatboy 

Jimmy's juicy chicken and ribs combo platter served with fluffy rice and peas, creamy mac & cheese, fresh green salad and best tasting coleslaw.

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Dinghy's Beach Bar & Grill

Fresh Catch Tacos: 3 Soft flour tortillas, Cole Slaw, Blackened & Grilled Fresh Caught Fish, Pineapple Salsa, Side of Chipotle Lime Crema.

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Veggie Option: Pineapple Fried Rice: Caribbean Fried Rice, Cole Slaw, Pineapple Salsa, served in a Pineapple Bowl, Side of Plantains.

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