PROVIDENCIALES DINING GUIDE
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WINTER 2009 - SPRING 2010
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APPETISERS
(from $15)
· Seed Crusted Yellow Fin Tuna Sashimi - Marinated with Asian Mustards and Soya Sauce
served with Pickled Vegetables and Grapefruit Salad
· The Regent Palms Signature Shrimp Cocktail - Colossal 8oz Black Tiger Prawns, Mango
Horseradish Sauce, Angel Hair Cucumber Salad, Creole Vegetable Mignonette & Yucca Chip
· Coffee & Cocoa Cured Beef Carpaccio - Orange and Olive Chutney, Baby Greens, Ginger
Caramel and Golden Yucca Crisp
· Fresh Seared Foie Gras - Served with Red Beets, Rhubarb, Ginger, Ruby Port Wine Glaze
and Toasted Sweet Bread
BLACKBOARD OFFERINGS
(from $26)
· Grilled Fresh Caicos Grouper served with Morel Mushroom Risotto with Chardonnay,
Chives, Shallots and Cream Infusion
· Grilled New Zealand Lamb Chops with Cashew Crust, Mango BBQ Sauce, Cream Cheese
Polenta, Toasted Pine Nuts
· Pan Fried Duck Magret with Raspberry Vinaigrette accompanied with Caramelised
Apple Tart and Fresh Foie Gras
FROM THE GRILL
(from $26)
8 oz Filet Mignon
12 oz Grilled Prime Strip Loin Steak
16 oz Grilled Prime Rib Steak
22 oz Bone-In Rib Eye
8 oz Buffalo Filet Mignon
12 oz Buffalo Strip Loin Steak
16 oz Long Bone Wisconsin Veal Chop
With choice of SIDES & TOPPINGS
(from $3)
· Sea Salt Baked Idaho Potato, Chive Crème
Fraîche and Smoked Pancetta Bacon Bits
· Golden Fried Sweet Potato Sticks
· Roasted Garlic Mashed Potatoes
· Three Cheese Golden Baked "Mac"
· Fresh Herb & Butter Sautéed Mushrooms
· Truffle Cream Spinach
· Grilled Fresh Asparagus Gratinated with
Parmesan Cheese
· Arborio Mushroom Risotto
· Fresh Horseradish Foam
SIMPLY SPA
($62 per person)
Executive Chef Ronald Brandl and Spa Director Sara Codner have teamed together to bring
you a mouth-watering array of exciting but light flavours of cuisine, appealing to the 5 senses of
sight, sound, touch, taste and smell. Focusing mainly on low carb and low calorie dishes with a
non-added-sugar delectable dessert. These nutritionally balanced natural food options help to
melt away stresses and strains of everyday life.
· Creamy Cauliflower Soup enhanced with Black Perigord Truffle Shavings
· Local Organic Baby Greens with Raspberries and Mango-Tahini Dressing
· Olive Oil & Garlic Marinated Grilled Fresh Caicos Lobster served on Vegetable Spaghetti
with Spanish Saffron Sauce
· Strawberry Trifle
DESSERTS
(from $14)
· Warm Chocolate Moelleux with Lime and Ginger Sorbet
· Chocolate Cake with Chilled Cacao Nage and Homemade Ginger Lime Sorbet
· Golden Fried Rum-Raisin Ice Cream Flambé
· Antiguan Pineapple Compote, Chocolate Ganache, Coconut Custard Sauce
OUR BALLROOM IS AVAILABLE FOR
GROUP DINNERS, WEDDINGS,
MEETINGS AND CONFERENCES
EXECUTIVE CHEF RONALD BRANDL
12 oz Fresh Grilled Caicos Lobster Tail
8 oz Grilled Mahi Mahi Filet
8 oz Quick Seared Yellow Fin Tuna
8 oz Grilled Alaskan Halibut Filet
8 oz Spiced Tilapia Filet
8 oz Grilled Swordfish Filet
3 pcs Grilled 8oz Black Tiger Prawns
· French Grain Mustard Sauce
· Creamy Morel Sauce
· Traditional Hollandaise
· Truffle Béarnaise
· Sauce Choron with Tomato Concasse
· Sauce Maltaise with Blood Orange Juice
· Maytag Blue Cheese Butter
· Foie Gras with Port Wine Dollops
· Classic Maitre D' Butter
· Vermont Maple Butter with Cinnamon