
Our Island menu
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
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.
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
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
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
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
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
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
Veggie Option
Appetizer: Pumpkin Soup with Cilantro Oil
Main course Risotto a Funghi Porcini
Dessert: Pineapple Tiramisu
Pure Ocean:
Appetizer: Tuna and Cucumber noodles
Main course: 24 hrs braised Dutch Steak
Dessert: lemon crème brûlée
Veggie Option: Smoked Cauliflower Steak
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.
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.
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.)
Veggie Option:
Main Course: Arancini ( Parmesan- mushroom risotto, Gorgonzola dipping.)
Dessert: Roasted Pumpkin Agnolotti ( Butter-sage, Parmesan,15 years old aged balsamic drops)
Sale e Pepe:
Appetizer: Crab cake Caribbean Style ceasar salad
Main course: Lobster Ravioli
Dessert: Tiramisu
Veggie Option: Vegetarian Pasta
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)
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
Veggie Option: Creole Eggplant Diced cut eggplant with fresh herb and spices simmered in a bold rich creole sauce.
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
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.
Nola Bayou Bistro
Lobster etouffee
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
Veggie Option: Veggies, Bami
The Chef Table
Chef truffle chicken. Served with cream potato, garden vegetables and truffle jus.
Veggie Option: Veggies tempura risotto with a coconut curry sauce.
The Pier
A Rum Punch and Surinamese style Chicken Satay served with fries and salad.
The Tavern
Tapas Platter with a Special Cocktail
Veggie Option: Veggie Tapas
Palapa Grill & Lounge
Crab Sushi Roll - crab, avocado, topped with raw salmon, Iruka and spicy mayo.
Veggie Option: Vegan Roll - Watermelon "Tuna" avocado, cucumber, topped with strawberries, sweet chilli & basil
