Appetizers
Wild Mushroom Ravioli (V)
Half moon shaped Ravioli filled with Mushrooms and Ricotta. Served with a Creamy Peppercorn Sauce and a Tomato Concasse Local Bajan Seasoned Pork Medallions
Braised Seasoned Pork finished with Stir-Fried Leeks in a Hot Chili Sauce Crab Cakes
Specially prepared Lump Crabmeat served with Fried Caper Butter Sauce and Scotch Bonnet Pineapple Salsa Green Curry Mussels
Black Mussels tossed in a Green Curry Sauce with Whole Wheat Noodles, Lemon Grass, Red Peppers and Basil Caribbean Lobster Tail Salad
Our signature dish: Pan Fried Lobster Tail with Salsa of Avocado and Exotic Fruits finalized with Lime and EV Olive Oil Salad
Mesclun Salad with Grilled Mediterranean Vegetables (V)
Dressed with Reduced Balsamic Vinegar and Sun Dried Tomatoes Baby Spinach Salad and Rocket Leaves (V)
Served with Specialist Goat Cheese, enhanced with Extra Virgin Olive Oil Vinaigrette Caesar Salad
Romaine Lettuce Hearts tossed with our special dressing, Garlic Croutons, Anchovies, Bacon Bits and Shaved Parmesan Cheese Soup
Soup of the Day
Carrot and Cumin (V)
Served with a Cheddar Twist Lobster Bisque
Our own Special Recipe flamed with Mount Gay Extra Old. Grille's Specialty Entrees
Vegetable Delight (V)
Mille feuille of Raosted Vegetables, Sweet Potato Lollipops and a Mild Tomato Sauce Cajun Chicken Breast
With Roasted New Potatoes, Seasonal Vegetables and a Black Bean and Corn Salsa Seafood Tagliatelli
Homemade Pasta tossed with Crab, Shrimp, Scallops, Calamari and Dorado in a White Wine Cream Sauce with Sun Dried Tomatoes and Basil. Chilean Sea Bass Fillet
Pan Fried and served with Sweet Potato Mash and Herb Tomato Vinaigrette Rack of Lamb
USA Lamb, Au Jus, crusted in Dijon Mustard and Bajan Spices, Green Asparagus and Cherry Tomatoes Surf and Turf
6 oz. Caribbean Lobster Tail with a 6 oz Petit Fillet served with Lemon Butter and a Mushroom-Cabernet Sauce From the Grille
Catch of the day
Grilled, broiled, blackened... 1lb Maine Live Lobster Tail
With drawn butter, Pineapple Salsa and Curry Lentil Reduction Grille?s Signature Steaks
Mouth watering Certified Angus Beef Steaks, only 8 percent of beef meets the brands high standards, heavily aged and cooked to your liking at a very high temperature to seal in all natural juices
The Grille Rubs: Cajun, Garlic, Soya and Garlic, Black Pepper and Chili Flakes
All Steaks and Seafood offered with a selection of sauces from Béarnaise Sauce,
Mushroom-Cabernet Sauce, Three Peppercorn Sauce and Chimichuri Salsa
Native Sauces on request (Spicy) Petit Filet
8 oz CAB New York Strip
12 oz CAB Rib Eye Steak
14 oz CAB Filet Mignon
10 oz CAB Porter House Steak
18 oz CAB Sides
Steak Fries
Jasmine Rice
Garlic Mash Potato
Fried Onion Rings
Mixed Seasonal Salad
Baked Idaho Potato
Sautéed Mushrooms
Seasonal Vegetables
Sweet Potato Fries
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