Restaurant Week will see another year of culinary excellence. The 14th staging will see for the first time, a record number of 100 restaurants across six parishes, opening their doors.
*Price of each category includes a choice of appetizer, main course and dessert. Beverages, GCT and gratuity additional.
TAKE A BITE!
SAVOURY $2,800
Russell Family
Appetizers
Crispy Calamari Rings
Golden fried and served with smoked pepper mayonnaise
Ackee Wontons
With spicy scotch bonnet-soy dipping sauce
Conch Fritters
In a light herbed batter, fried & served with cocktail sauce
Main Course
Chardonnay Fish
Flaky white fish pan seared then drenched with Chardonnay and fresh local seasonings
Seafood Pasta
Chunks of juicy lobster, shrimp, calamari & scallops tossed in a white cream sauce. Served on a bed of penne pasta.
White Bean and Garlic-Kale Stew
Slow simmered white beans and tomato mixed with garlic-sauteed kale greens
Signature Dish
Coconut Crusted Shrimp
Plump juicy shrimp, lightly battered & coated with coconut flal{es and golden fried. I Served with a sweet & spicy mango-ginger sauce