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Dinner Entrees |
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Ocho Rios Roasted Chicken |
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All natural roasted half chicken flavored with
fresh thyme and rosemary. Served with baby carrots,
roasted corn, scallions, shiitakes, yellow bell peppers and baby bok
choy. 22.50 |
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Trinidad Tuna |
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Pan seared rare, lemongrass encrusted Ahi tuna
seasoned with sweet chili sauce and cilantro oil drizzle. Served
with sauteed baby bok choy & shiitake mushrooms. Garnished with
pickled ginger, wasabi paste and toasted sesame seeds. 29.50 |
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Freeport Flat Iron |
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USDA Prime tri-peppercorn crusted flat iron steak,
herb mushrooms and natural sauce served with sauteed spinach and
whipped chive potatoes. 29.00 |
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Santiago Sea Bass |
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Chilean sea bass fillet seared with Caribbean
spices and finished in the oven, served with rustic citrus salsa,
grilled lemon garlic asparagus and a yuzu lilikoi sauce. 35.50 |
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The Tobago Tenderloin |
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Maple brined grilled pork tenderloin topped with a
dried cherry merlot chutney. Served with homemade sweet potatoes and fresh grilled asparagus seasoned with lemon garlic oil. 27.50 |
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Little Palm Island Pasta |
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All natural roasted chicken pulled and tossed with
mafalda pasta, roasted asparagus, red bell peppers, Grana Padana
parmesan cheese and black trumpet mushroom sauce. 19.50 |
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Old San Juan Shrimp and Scallops |
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Sauteed jumbo shrimp and scallops in a curry
coconut sauce. Served with island almond rice. 29.00 |
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The Island Cowboy |
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Tenderloin filet, 8 oz. center cut , grilled to
order and topped with a port wine demi-glace, roasted garlic cloves
and Maytag bleu cheese crumbles. Served with fresh frilled
asparagus, seasoned with lemon garlic oil. 35.00 |
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Shoal Bay Snapper |
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Fresh Pacific Snapper encrusted with macadamia
nuts and served with a wasabi soy butter sauce and grilled
broccolini seasoned with lemon garlic aioli. 30.50 |
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Tommy's Rib Rack |
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Grilled baby back ribs glazed with Tommy's own
blackberry brandy barbeque sauce. Served with whipped chive potatoes
and Asian slaw. ... Half 20.00 ... Full 30.00 |
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Sanibel Stuffed Chicken |
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Herb cheese and roasted red pepper stuffed chicken
breast sauteed golden brown with a parmesan and Japanese breadcrumb
crust, atop a roasted red pepper cream sauce. Served with fresh
grilled broccolini seasoned with lemon garlic oil. 29.50 |
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San Pedro Prawn |
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Sauteed jumbo shrimp dusted with Caribbean spices,
served with wild mushroom spinach risotto and a black trumpet
mushroom sauce. 29.50 |
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Desserts |
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Pina Colada Cake |
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Moist vanilla layer cake with Myers Dark Rum and
chopped pineapple, covered with white chocolate mousse and toasted
coconut. 10.00 |
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Wha'Jamaican Chocolate Cake |
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A flourless chocolate espresso cake served with
white chocolate creme anglaise and garnished with chocolate
shavings. 9.00 |
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Blackbeard's Butterscotch |
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Dark brown cane sugar, butter, cream, vanilla and
scotch whiskey blended and served chilled. Garnished with chocolate
ganache, "from scratch" caramel sauce and fresh whipped cream. 10.00 |
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Barbados Brownie |
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Chocolate-coconut fudge brownie and vanilla ice
cream. Served with fresh whipped cream and drizzle with "from
scratch" chocolate and caramel sauces. 10.00 |
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Pineapple Upside Down Vanilla Cheesecake |
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Cheesecake baked with caramelized pineapple
infused with cane sugar and vanilla. Served with "from scratch"
caramel sauce. 8.00 |
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Key Lime Pie |
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Papa Bahama's version of this famous Key West
dessert is served with fresh whipped cream. 8.00 |
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Menu items and prices subject to change without
notice. |
