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| Sample Menu | |||
| SOUP | |
| CHILLED
SPICY PUMPKIN AND LEMONGRASS garnished with king crabmeat and sour cream |
18.00 |
| APPETISERS | |
| TWICE-BAKED
GOAT CHEESE SOUFFLEÉ simply served with marjoram-roasted tomatoes, arugula leaves, Parmesan and a warm lentil-bacon dressing |
26.00 |
| ROASTED
LEG Of LAMB 'GREMOLATA' thinly sliced lamb moistened with a roasted red pepper a"ioli and olive oil, then sprinkled with asparagus, olives, parsley, Parmesan and gremolata |
27.00 |
| TEQUlLA-CURED
ATLANTIC SALMON served with wild rice and avocado pancakes, a green mango and spring onion salsa and a chilled orange dressing |
28.00 |
| OPEN
RAVIOLI Of SEA SCALLOPS AND LEEK with a putanesca sauce, sprinkled with a Parmesan and dill zabaglione |
30.00 |
|
SMOKED SHELLfiSH RISOTTO hickory-smoked lobster, shrimp, scallops and mussels tossed with arborio rice, cooked with white wine and thyme and topped with herbs, mascarpone cheese and lime |
32.00 |
| ENTRÉES | |
| SALTIMBOCA
Of BARRACUDA FlLLET prosciutto-wrapped and presented on a christophine, orange and dill gratin with a caper, garlic and lime beurre noisette |
63.00 |
| FLASH-ROASTED
RED SNAPPER FlLLET nestled on herb-crushed potatoes with a honey, lime and soy glaze and sweet and sour vegetables |
63.00 |
| VEAL
SWEETBREADS roasted until golden and served with sauteed potatoes, a Grand Marnier jus, sauce mousseline and toasted pecans |
65.00 |
| COCONUT
TEMPURA SHRIMP with a warm banana, tamarind and caper salad and a passion fruit dressing |
68.00 |
| SANDPIPER'S
HOT POT Of THE SEA lobster, shrimp, scallops, salmon and swordfish lightly poached in a vermouth-white wine cream broth with basil, tomatoes and garden vegetables |
70.00 |
|
U.S. RACK Of LAMB rosemary-roasted, served with a roasted vegetable tian, a red wine and grain-mustard jus and minted potatoes |
80.00 |
| DESSERTS | |
| POACHED
RED PLUM With Chantilly Cream |
20.00 |
| CHOCOLATE
HAZELNUT SOUFFLE $25.00 Presented with White Chocolate Ice Cream |
24.00 |
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MIXED
FRESH BERRIES |
$24.00 |
| GRAND
MARNIER MOUSSE Set on a Lemon Curd Sauce & Crystalized Orange Peel |
19.00 |
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All prices are in Barbados dollars and include service charges and government value added tax. Prices and menu items are subject to change. |
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| The
Sandpiper, Holetown, St.James, Barbados Tel: (246) 422-2251 Fax: (246) 422-0900 E-mail: coral@caribsurf.com |
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