3 Course menu $49

Emilio's: 

Appetizer: Sauteed mushrooms, Guavaberry rum puff pastry

Main course: Flame Grilled Beef Tenderloin: Relish an 8oz beef tenderloin adorned with white chocolate mashed potatoes, grilled veggies, and port wine jus.

Dessert: 64% Chocolate mousse, fresh mint cream

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Veggie Option: Snapper en Papillote: Delve into Caribbean heritage with snapper marinated in white wine, thyme, and garlic butter, complemented by grilled zucchini and carrots.

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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 vanilla ice cream 

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

Main course: Salmon Wellington spinach and wrapped in golden crispy and flaky puff pastry. ved 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, black pepper, 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: House Smoked Salmon with Pickled Fennel & Lemon Cream Foam combined 

Main course Duck Confit with a Red Wine-Lentil Stew, Potato Puree & Duck Demi-Glace Sauce

Dessert: Pineapple Tiramisu

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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 ( Cruncy 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 Jhonny Cakes (Warm sweet mini-Jhonny cakes with chocolate pudding and guavaberry 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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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 chilli & basil

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