PROVIDENCIALES DINING GUIDE
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35
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WINTER 2009 - SPRING 2010
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LUNCH SELECTIONS
Chicken/Fish/Shrimp Caesar -
Crisp romaine lettuce tossed in our
homemade dressing
Chicken 11.00 Fish 12.00
Grilled Shrimp 11.25
Mango Shrimp Salad -
Spicy shrimp over mixed Provo
lettuce with a sweet
mango chutney 12.50
The "Papa" Burger -
8oz ground sirloin grilled to
perfection with cheese, lettuce,
tomato, onion, pickle 11.50
Soft Grouper Tacos -
Two soft flour tortillas filled with
grilled grouper, sour cream and
sweet mango chutney 11.95
Cuban Sandwich -
Hot ham and Provolone cheese
served on a French baguette
with pickles 10.95
Chicken Sandwich -
Lightly jerked marinated chicken
breast on a fresh baked baguette
with lettuce and tomato 11.25
Chicken & Chips - Caribbean jerk
marinated chicken breast lightly
breaded then fried - with fries and
spicy cocktail sauce 11.75
Fish & Chips - Large pieces of mahi
mahi, breaded and lightly fried - with
fries and tartare sauce 11.75
APPETISERS
Crab Cake - Sautéed crab cake
served with a side of
vinaigrette pasta 10.25
Black Angus Beef Skewers -
New York strip served with a side of
vegetables and teriyaki dip 10.50
Conch - Your choice of fingers,
fritters or salad 9.75
Provo Tomato and Mozzarella -
Provo grown tomatoes and basil
accompanied with fresh
Mozzarella cheese 10.25
Mixed Salad - Mixed Provo
lettuce with onion, carrot, olives, and
peppers. Choice of honey Dijon,
blue cheese, ranch or
vinaigrette dressings 6.50
Caesar Salad - Cool crisp romaine
lettuce tossed with croutons and
Parmesan cheese 6.00
Cuban Black Bean Soup -
Served in a fresh bread bowl
topped with sour cream 9.50
Conch Chowder - A traditional
spicy island recipe with fresh
local conch 9.25
ENTRÉES
Hot Shrimp / Lobster Pasta -
Jumbo butterfly shrimp or lobster
with penne pasta tossed in a
garlic and fresh herb cream
19.50 Shrimp 26.00 Lobster
Filet Mignon - Black Angus 8oz cut
grilled to perfection and finished
with a red wine and mushroom
cream sauce 31.50
Grilled Chicken Curry - Breast of
chicken lightly glazed in a curry
sauce served over a bed of rice
with fried plantain 17.50
Flank Steak - Marinated flank steak
with soy sauce & red wine, topped
with roasted red peppers 21.50
Rack of Lamb - Slow cooked
New Zealand lamb with a
classic mint jelly 32.95
Angel Hair Primavera - A vegetar-
ian's delight. Fresh vegetables tossed
with thin pasta and herbs 16.95
Thai Chicken Stir Fry - Chicken,
fresh vegetables and sesame seeds
sautéed together with a secret Thai
sauce and served over rice 17.50
Crab Cakes - Sautéed crab cakes
served with a light aïoli sauce, rice
and vegetables 20.95
FROM THE SEA
The Old Man and the Sea -
Ask your server for tonight's
fresh catch 24.95
Grouper Creole - Grouper fillet
pan fried in a traditional
Island sauce 22.75
Grouper Vera Cruz -
Pan fried grouper with spicy
seasonings, warm black bean
tequila salsa 22.75
Salmon - Grilled fillet finished
with a lemon dill sauce 23.00
Mahi Mahi - Plantain encrusted,
sautéed then topped with a
lemon-caper rémoulade 22.50
Butterflied Coconut Shrimp -
Stir-fried jumbo shrimp 23.00
Surf and Turf - Locally caught
7oz Lobster & 8oz Black Angus
tenderloin 56.00
Lobster - Char-grilled and finished
with a lemon garlic butter 34.00
DESSERTS
Fried Ice Cream - 7.75
Key Lime Pie - 7.25
Crème Brûlée - 7.50
Cheese Cake - 7.25
PAN SEARED LOCAL RED SNAPPER
See Recipe page 78
HEMINGWAY'S
ON THE BEACH
The Sands Resort Grace Bay Rd
Tel
941-8408
~ Open Seven Days a Week ~
Breakfast from 8am
Lunch 11am - 6pm
Dinner Nightly 6pm - 10pm
Reservations Recommended
All Major Credit Cards
Travellers Cheques
Are All Welcome
Covered Full Bar & Dining
Outdoor Deck Seating
Overlooking the Sea
TAKE-OUT AVAILABLE
See Map #34