PROVIDENCIALES DINING GUIDE
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WINTER 2009 - SPRING 2010
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Conch 2 Ways - Sweet and Sour
with fresh Dominican Pineapple -
Ceviche Martini Scented with
Lemon and Hot Pepper $14
Corn Chowder with Grilled Tiger
Shrimps, Lightly Scented with
Cilantro $11
Conch, Garlic and Potato Soup
Scented with Saffron Served with Fresh
Gruyere Cheese and Giant Croutons $9
Locally Grown Hydroponic Tomatoes with Fresh
Mozzarella, Basil, Extra Virgin Olive Oil and an
Aged Balsamic Reduction $13
Grilled Shrimp Satay on Sugar Cane Skewers
with Banana Chutney and Jamaican
Curry Dip $14
Coco Bistro Style Ahi Tuna Sashimi: Fresh Tuna
served on a Crispy Tortilla with Red Onions,
Vine Ripe Tomatoes, Scallion, Tobiko, Fresh
Cilantro and a Wasabi Mayo $15
Caesar Salad with Crisp Bacon, Croutons,
Anchovy Filets and Fresh Shaved
Parmesan Cheese in a Spicy Dressing
(no wimps please) $9
A refreshing salad of Hydroponic Mixed
Greens, Organic Tomatoes, Cucumber,
Falafel Croutons, a Lemon, Herb and Caper
Vinaigrette perfumed with Cumin $9
Crispy Peking Duck Egg Rolls served on
an Asian Cucumber Salad with Mango
Hoisin Sauce $14
Simply Grilled Black Angus 16oz
Bone-in Prime Cut Rib Eye with Shoe-
string Fries, Garden Vegetables
a Side of Green Peppercorn Sauce
and a Classic Bearnaise Sauce $39
Locally caught Lobster simply grilled
served with Jasmine Rice, Snow Peas
and Lemon Garlic Butter $42
Roast Rack of Colorado Lamb with a Pomegranate Molasses and
Macadamia Nut Crust on Mash Potatoes with a Brunoise of
Vegetables and a Delicate Lamb Jus $40
Herb Ravioli of Conch and Flame Grilled Sweet Peppers with
a White Wine Cream Sauce, Light Tomato Vinaigrette,
Pan Grilled Artichoke Hearts, Pecan Basil Pesto and Fresh
Shaved Parmesan $31 (See Cover Photo)
Coco Bistro Emperors Cut Grilled Angus Steak
Served on a Carrot Parsnip and Horseradish Gratin with
Slow Roasted Tomatoes and an Aged Balsamic and Ruby Port
Reduction $40 (See Recipe pg 94)
A Festival of Free-range Grain Fed Chicken Breast and Tiger
Shrimps with West Indian Coconut Curry, Crispy Poppadum,
Jasmine Rice and a Spicy Banana Chutney $29
Soft Shell Crab Tempura, Jalapeno Salsa, Tobiko Caviar, and
Scallions served with a Saikyo Sweet Miso Sauce,
Jasmine Rice and French Beans $36
Blackened Mahi Mahi on a Papaya and Mango Salsa Sauteed
Ripe Plantain and a Lime and Ginger Beurre Blanc $36
Penne Pasta with Sauteed Forest Mushrooms, Fresh Asparagus,
Sun Dried Tomato Asiago Cheese in a White Wine Sauce
Scented with White Truffle Oil (vegetarian friendly) $29