OK, here is our Sunday night menu:
PARROT CAY
APPITIZERS
Quinoa and Grilled Vegetables
topped with Crumbled Goat Cheese, drizzled with Black Olive Oil
Spice Island Chicken Wings
with Pomegranate Barbecue Sauce
Baked Crab Martinique
Jumbo Lump Crab baked in a creamy Cheese Sauce
Trio of Salmon
a sampling of Smoked, Poached and Marinated Salmon
SOUP AND SALADS
Cold Cream of Mango and Papaya
flavored with Passion Fruit
Cream of Sweet Onion Soup
with a Cheese and Calamata Olives Crouton
Parrot Cay Salad
Bibb Lettuce with Tomato Dressing
Mixed Island Greens
with Marinated Tomatoes and Ranch Dressing
Tropical style Fruit Salad
drizzled with Honey-Lime Syrup
MAIN COURSE
Island Roasted Rib-Eye of Beef
with Double-Baked Potatoes and Green Beans
Mixed Grill
Grilled Beef Tenderloin, Lamb Chop, Bacon-wrapped Sausage and Jumbo Shrimp with a Cabernet Mushroom Sauce
Caaribbean Roast Chicken
Mashed Sweet Potatoes, Corn Kernels and Spinach with a Spice Glaze
Baby Back Pork Ribs
with Prickly Pear Barbecue Sauce, Mango and Papaya Coleslaw and Sweet Potato Fries
VEGETARIAN SELECTIONS
Gnocchi Au Gratin
with Creamed Spinach
Vegetable Strudel
served with Sweet Potato, Green Beans and Tomato Coulis
LIGHTER FARE
Grilled Grain-Fed Sirloin
Slow Roasted Breast of Chicken
Oven Baked Filet of Salmon
All of the above are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato
DESSERTS
Creme Brulee Cheesecake
French Toast Banana Bread Pudding
with Coconut Ice Cream and Caramel Sauce
Lemon Meringue Pie
on Kumquat Sauce
Chocolate-Espresso Walnut Cake
served with Caramel Coffee Sauce
Ice Cream Sundae
Double Fudge Bar and Cookies, topped with Whipped Cream and Chocolate Sauce
