PROVIDENCIALES DINING GUIDE
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42
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WINTER 2009 - SPRING 2010
Island Infused
World Cuisine
The menu at O'Soleil is
always being updated
and perfected as seasons
and tastes dictate.
At right is a sampling of
some of the culinary
delights you can
expect to see on our
tantalising menu.
O'Soleil's Chocolate Lava Cake
(See Recipe page 82)
As its name suggests, O'Soleil at The Somerset on Grace Bay offers any gourmet
diner a celestial culinary experience. Our Executive Chef, Lauren Callighen, serves
up an innovative globally influenced menu, paying particular attention to the exotic
Caribbean tastes of The Somerset's glorious locale. No matter what your epicurean
desire, each masterfully prepared dish such as our signature pan fried Chilean Sea
Bass on a chorizo and caramelised onion salad with balsamic cherry tomato pro-
vides a level of freshness, spice and aroma sure to satisfy the most discerning palate.
Equally tantalising is the sophisticated yet playful white-on-white décor of O'Soleil. Vaulted ceilings, travertine-
marble floors - similar to those in The Somerset's Estate Suites and white walls with whimsical tan-and-white
mosaics are complemented by billowy, white sheers, dark-stained mahogany doors and mother-of-pearl
flatware. Chic, relaxed sophistication is the backdrop for every meal.
Whether you fancy a warm spacious dining room or a luxurious al fresco lounging area with colourful
canopied beds, O'Soleil and the Pearl Lounge - give each guest a true taste of The Somerset's casual, playful
sense of elegance and an unforgettable chance to indulge in a menu of world class offerings.
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