Sauteed gourmet mushrooms with smoked provolone on crostini
Artichoke, Jalapeno and Swiss cheese savory tarts
Hot and Sweet Moroccan Curried Lamb in savory tarts with a cumin riata
Bacon, Leek and Tomato Risotto cakes with a Pesto Aioli
Risotto cakes with Crab and a Marie Rose sauce
Thai Peanut Chicken Satays
Jerk Chicken Satays with a Mango Sambal dipping sauce
Beef Sliders with Bacon and Applewood smoked Cheddar
Lamb Sliders with Caramelized onion and Brie
Beef Samosas with a Tamarind Rose dipping sauce
Crab Cakes with a curry scented aioli on Brioche
Pesto Shrimp and Brie Flat Bread
Mediterranean Flat Bread made with Feta cheese, olives, red onion, and red peppers
Shrimp and Chorizo Satays with a Chipotle Aioli
Prosciutto wrapped, sauteed Tiger Shrimp with a Balsamic reduction drizzle
Bacon wrapped pan seared scallops with a Wasabi Marmalade
Coffee and Cardamom crusted Pork Satays with a Berry compote
Soy Marinated Beef and Pineapple Satays with a kejup manis drizzle
AAA Sliced Beef Tenderloin on focaccia with a horseradish cream
BBQ Pulled Pork Sliders on Brioche


Curried Vegetable Roti served with an Island Slaw
Herb Crepes filled with smoked Chicken, Wild Mushroom, and Leeks in a White Wine Cream Sauce
Vegetable Pad Thai in Asian boxes with Chop Sticks
Classic Duck Confit on a White Bean Cassoulet
Steak and Lobster Slider with Bearnaise sauce and Match Stick Frites
Lamb Lolly Pops on Roasted Garlic and Chive Mashed Potatoes with Roasted Chipolinis and a Shiraz Jus
Sautéed prosciutto wrapped shrimp with a cranberry raisin chutney
Pan seared Tofu with a cranberry raisin chutney
Pork tenderloin in a curried cream vindaloo served on a saffron basmati
Sautéed gourmet mushrooms on brioche with melted brie
Duck confit served with a mixed bean and char ragout
Hunter styled braised rabbit served in a vol a vant
Sous vide beef tenderloin on a bacon and leek tomato pancake with white asparagus and béarnaise sauce


Spinach Salad and sauteed portabella mushrooms with Mandarin orange segments, crumbled Blue cheese and walnuts in a raspberry vinaigrette
Baby Greens with sliced Strawberries, golden raisins, and sunflower seeds in a creamy Vidalia onion dressing
Beet Tomato Salad with goat’s cheese, pine nuts in a lemon poppy seed dressing
Classic Caesar salad romaine lettuce tossed in a creamy dressing with bacon and parmesan cheese topped with well seasoned croutons
Tomato and boccancini with basil, extra virgin olive oil
Radicchio Bowl filled with broccoli, pineapple, shredded carrots, toasted almonds in a creamy vanilla dressing
Asian Slaw Julienned vegetables and peanuts tossed in a Misso Dressing served in Chinese boxes


Baby greens with yellow and red peppers, pecorino cheese in a tarragon vinaigrette
Green and yellow beans, potatoes and roasted pepper tossed in a virgin olive oil with grated parmesan cheese
Asparagus green and white with baby pea shoots and grape tomatoes on a bed of arugula tossed in a citrus vinaigrette
Baby Greens with sliced pear, caramelized onion, and stilton cheese tossed in a maple Dijon dressing garnished with pecans
Tomato and Buffalo mozzarella and fresh basil, extra virgin olive oil
Baby Greens with sliced mango and cashews in a guava vinaigrette



Gazpacho both red and white
Smoked Chicken and Corn Chowder
Boston and New England clam chowder
Black bean and double smoked bacon soup
Lobster Bisque
Grilled Watermelon soup
Broccoli and aged Cheddar
Tomato and Fennel
Carrot and Ginger
Squash and apple
Squash and Orange
Roasted corn and chicken chowder
Roasted Tomato soup and horseradish cream


Tiger Shrimp with white wine, butter, garlic and herbs
In a spicy curried cream sauce
Pan Seared Scallops with port and fig butter
Civichae – Citrus marinated spiced with cilantro and chives
Salmon Tar Tar with capers, chives, and herbs
Coconut milk, soy, and sesame Savoury Cedar Plank Salmon brushed with our house made barbeque sauce
Trout – poached in smoked tomato water with goat cheese mousse with an Ontario berry compote
Cajun dusted Catfish with roasted corn tomato salsa
Crab crusted Basa filet herb butter sauce
Seared Tilapia with fresh fruit salsa
Pickerel with lemon caper herb butter
Tuna ( Kona ) white tuna grilled with drunken fruit salsa
pernod saffron cream sauce


Beef Tenderloin, New York strip loin with a mild green peppercorn cabernet demi
Osso Bucco classic Hunter style with tomato, red wine, peppers and onion
Grilled Veal Chop with roasted garlic and shallots in a Shiraz demi
Beef Bourguignon classic Provencal style, braised with root vegetables and red wine
Braised Short Ribs with a Chipotle Whiskey barbeque sauce
Herb crusted roasted Venison Rack – Grilled Venison Strip loin & Buffalo Strip loin with a Bing cherry chocolate demi
Ostrich filet with Cape Goose berry Pinotage demi


Coffee and Cardamom crusted tenderloin with a fig and apple chutney
Chinese Five Spice crusted tenderloin with a sake sweet soy reduction
Jerk marinated tenderloin with a mango raisin chutney
Harvest stuffed roasted pork loin with natural jus reduction
Grilled Pork Chop with pomery mustard double smoked bacon demi
Ham, Clove and Pineapple studded with a maple glaze
Pork Vindaloo braised pork loin with a vindaloo curry sauce


Pan seared herb marinated chicken supreme with a dark stock reduction
Pesto Marinated pan seared supreme with a roasted garlic, onion cream sauce
Stuffed supreme with roasted peppers, caramelized onion, OKA cheese in a mushroom demi
Crab stuffed chicken supreme with sweet roasted pepper coulis
Pollo Porcini a chicken supreme with wild mushrooms in a sherry cream sauce
Barbequed Jerk chicken supreme with a mango raisin chutney
Tandori roasted supreme with butter chicken sauce
Chicken Cacciatore hunter style, roasted peppers, onion, mushroom, tomato and wine
Cajun dusted supreme stuffed with sausage, jalapeno corn bread, sweet peppers with a smoked tomato salsa
Roasted turkey breast with cranberry and cherry in an Ontario Riesling reduction
Duck Confit in an orange marmalade wasabi glaze
Pan seared Duck breast with chocolate cherry demi
Cornish Game Hen lemon and rosemary roasted with natural jus and Pinot reduction


Dijon and Herb crusted rack of Lamb with a Shiraz Demi
Lamb Shanks braised Provencal style in a tomato wine demi
Boneless Roasted leg of lamb in a rosemary pan jus
Moroccan style curried lamb a hot and sweet with raisins and chick peas


Rolls and Butter


Roasted Tomato soup garnished with Horseradish Cream Carrot and Ginger
Broccoli soup garnished with dried Apple and aged cheddar Potato and leek



Spinach Salad with sauteed portabella, mandarin segments, crumbled blue cheese, crushed walnuts in raspberry vinaigrette
Baby Greens with sliced strawberries, golden raisins, sunflower seeds with a creamy Vidalia onion dressing
Radicchio Bowl filled with broccoli florets, pineapple, carrot and toasted almonds in a creamy vanilla scented dressing
Classic Caesar Salad tossed in our house made dressing with parmesan cheese and seasoned croutons


Fresh herb marinated pan seared chicken supreme with a dark stock reduction.
Pesto marinated pan seared chicken supreme in a creamy roasted garlic caramelized onion sauce
Chinese Five Star spice crusted Pork Tenderloin with a Sake and Sweet Soy reduction
Jerk marinated Pork Tenderloin with a Mango raisin chutney
Salmon filet seared and finished with a maple ginger glaze
All Entrees are served with Chefs seasonal vegetables and potatoes.
Vegetarian options available


Caramelized Apple Crumble with a cinnamon butterscotch sauce
Tiramisu our house made classic
Island Bread Pudding made with coconut, currants, and pineapple with warm chocolate sauce
Coffee or Tea


Rolls and Butter


Creamy Smoked Chicken and Corn Chowder with sweet roasted peppers
Black bean and double smoked bacon soup
Manhattan clam chowder seafood medley in tomato with fresh herbs
Roasted Tomato and fennel soup garnished with Basil cream



Classic Caesar Salad, crisp Romaine hearts house made dressing crispy pancetta and shaved parmesan
Baby Greens with roasted yellow and red peppers shaved pecorino, tarragon, red vermouth vinaigrette
Baby Greens with sliced pear, caramelized onion, stilton cheese, pecans and maple Dijon vinaigrette
Tomato and Boccancini Salad, fresh basil and Extra Virgin Olive Oil on Arugula


Chicken Supreme stuffed with roasted peppers, caramelized onion and OKA cheese
topped with a Shiraz Demi reduction
Chicken Supreme Porcini pan seared and oven roasted with wild porcini mushroom medley, sherry cream sauce
Harvest stuffed pork loin oven roasted with pan jus reduction and calvados apple brandy
Coffee and Cardamom crusted Pork tenderloin pan seared served with a fig and apple chutney
Pan Seared Trout filet topped with goat cheese mousse and Ontario berry compote
Pan seared Tilapia filet with exotic drunken fruit salsa
Braised Lamb shank slow roasted with roasted root vegetables provincial style
All Entrees are served with Chefs seasonal vegetables and potatoes.
Vegetarian options available


White Chocolate and Brioche trifle with strawberry rhubarb compote
Dark and white chocolate espresso mousse
Key lime pie
Twice baked cheesecake in filo pastry with Ontario berry compote
Coffee or Tea


Rolls and Butter


Strachatella egg drop soup with homemade chicken broth, eggs and parmesan cheese
Lobster Bisque garnished with fresh lobster and mango
Creamy Seafood Chowder with Pernod and Saffron
French Onion soup with brioche and OKA cheese



Beet and Tomato salad with goat cheese roasted pine nuts in a lemon poppy seed dressing
Poached Asparagus both green and white, grape tomato and baby pea shots in a citrus vinaigrette
Asian salad julienned vegetables tossed in a miso dressing served in Chinese take out boxes and chop sticks
Baby Greens with sliced mango, cashews in a Guava vinaigrette


Crab Stuffed Chicken Supreme with a sweet roasted yellow pepper coulis
Chicken Supreme stuffed with double smoked bacon jalapeno corn bread, sweet peppers and apricot glaze
Cornish Game Hen lemon rosemary roasted natural pan jus and Pinot reduction
Grilled Pork Chop with Pomery mustard maple demi and grilled Pineapple
Osso Bucco, slow roasted Veal Shanks traditional hunters style, tomato roasted peppers, red wine
Seafood Brochette a seafood medley smothered in lemon herb caper butter
Salmon pan seared in birch syrup and blood orange reduction


Chocolate pate with Creme Englais
Strawberry Napoleon
Chocolate Peanut butter pie
Cheese plate
Coffee or Tea


Classic Potato Salad

Handmade with Yukon Gold potatoes egg celery scallions in a creamy garlic dressing

Red and White Potato Salad

Tossed with mixed bell peppers fennel scallions fresh herbs in an Italian dressing

Sweet Potato Salad

Handmade carrots celery raisons tossed in a creamy cucumber dressing

Pasta Salads

Pasta Primavera

Shell pasta with broccoli carrots peas celery peppers scallions cherry tomato tossed in honey mustard dressing

Mediterrean Salad

Orzo pasta with cucumber cherry tomato feta cheese black olives red onion tossed in a lemon oregano dressing

Asian Salad

Vermicelli noodles with nappa pea shoots mixed peppers carrots dicon scallions tossed in a curry pineapple dressing

Pearl Pasta Salad

Tossed with beets granny smith apples tomatoes scallions goat cheese pecans tossed in a horse radish cream dressing

Penne Pasta

Tossed with spinach pear bacon crispy onion walnuts crumbled blue cheese tossed in a raspberry dressing


I suppose that my grass roots approach to food came from my beautiful mother. Growing up we always ate well. During the week usually a hearty pot of curry or a stew graced our dinner table almost every protein we ate had bones in it, nothing went to waste and subsequently the flavours were incredible.


Chef Brad
Princess Drive
Providenciales, Turks and Caicos Islands
P: (888) 386-8770