PROVIDENCIALES DINING GUIDE
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10
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WINTER 2009 - SPRING 2010
Contents
PROVIDENCIALES DINING GUIDE
WINTER 2009 - SPRING 2010
R E C I P E S
60
Famous Conch Salad
BY DA CONCH SHACK
66
Lobster Fra Diavola
BY BELLA LUNA RISTORANTÉ
Chef Cosimo Tripodi
68
Mille Feuille of Wahoo
Avocado Salsa and Curry
Mango Oil
BY TIKI HUT BAR & GRILL
Chefs Derrick Carter &
Doug Camozzi
70
Angel Hair Pasta with
Lobster Sauce
BY BACI RISTORANTÉ
72
Blackened Lobster on
Mango Chutney
BY BAY BISTRO
Chef Clive Whent &
Chef Craig McNeil
74
Fish Tacos
with Chips & Salsa
BY CABANA BAR & GRILL
78
Pan Seared Local Red
Snapper with Beurre Blanc
BY HEMINGWAYS
Chef Alix Saimpha
80
Lobster Thermidor
BY COYABA
Chef Paul Newman
82
Chocolate Lava Cake
BY O'SOLEIL
Pastry Chef Joseph Milgo
84
Pineapple & Red Fruit
Gazpacho, Minted Lime
Granita
BY VIX RESTAURANT
By Chef Steven Dray
86
Pan Roasted Rum & Jerk
Marinated Chilean Sea Bass
BY ANACAONA
Chef Kevin Hudson
88
Recipe for a Good Time
BY JIMMY'S DIVE BAR
92
Vanilla Roasted
Strawberries
BY MAGNOLIA RESTAURANT
Chef Matt Gaynor
94
Emperor's Cut Grilled
Angus Steak
BY COCO BISTRO
Chef Stuart Gray
96
Caribbean Grilled Lobster
BY OPUS
Chef Rolin Almonte
98
Seaside Café Conch Burger
BY SEASIDE CAFE
Chef Nicola Giordano
100
Almond Crusted Grouper
BY SHARKBITE BAR & GRILL
PANCAKES WITH FRUIT
AT HEMINGWAYS
PHOTO BY LISA ZDENEK