VEG: Vegetarian | V: Vegan Executive Chef Juan Bochenski | Chef De Cuisine Francisco Pico | Executive Pastry Chef Julian Broome | The Kitchen Brigade
15% Service Charge & 2% Environmental Fee Additional | All menu items subject to freshness and availability
Lunch Menu
Classic Romaine Caesar Salad 15 Pickled anchovies Add $4 for Chicken, Shrimp or Pancetta.
Greek Salata (VEG) 13 Kalamata olives, feta cheese, cucumber and red onions
Juicy BBQ Pulled Pork Bun 18 Brioche bun, pulled pork shoulder, bbq sauce, coleslaw
Cripsy Pulpo A la Galega 19 Galizian style octopus, smoked paprika, roasted heirloom fingerling potatoes
Grilled Certified Wagyu Burger 18 Brioche bun, bacon relish, melkbur truffle
Grilled Angus Sirloin 45 Roasted wine tomatoes, arugula cress
Grilled Bairrada Mahi-Mahi 20 Hummus pureé, pineapple salsa vierge
Desserts
Chocolate Brownie 14 Madagascar vanilla ice cream, salted caramel sauce
Ice Creams 12 Daily selection
Sorbets (V) 12 Daily selection
V: Vegetarian | V: Vegan Executive Chef Juan Bochenski | Chef De Cuisine Francisco Pico | Executive Pastry Chef Julian Broome | The Kitchen Brigade
All menu items subject to freshness and availability | 15% Service Charge & 2% Environmental Fee Additional |
Starters
Burratina di Buffalo 16 Salt fish fritters, heirloom tomatoes, wild wonders, port vinaigrette Santorini’s Bacalao Salad 18 Pepperonata, crispy iberian chorizo, olives, cilantro, 62 degree egg Caribbean’s Crudo di Pesce 13 Raw Mahi Mahi, pickled pineapple, red onion, radish, lemon dressing Organic Farmed Carrot Salad (V) 10 Organic baby carrots, smoked, shaved, roasted, glazed, pickled, anise puree, cashew cheese Char-Roasted Butternut-Squash Soup (VEG) 9 Ricotta cheese, toasted almonds, rosemary honey Pan Seared Atlantic Scallops 13 Pea risotto, crispy pancetta, beurre noisette Mediterranean Flavored Grilled Octopus 19 Roasted sweet potato, confit garlic and cippolini onions, crispy kale, dry tomato romesco
Mains
Black Truffle & Mushroom Linguini (VEG) 28 Black truffle, aged parmesan, wild mushrooms Local Fisherman’s Red Snapper 35 Aqua Pazza sauce, grilled fennel, capper berries, dill Char-Grilled Pork Loin & Braised Iberian Pork Belly 25 Fava beans puree, honey roasted roots, lardo, fava salsa, port Moroccan Berber’s Classic Lamb Tagine 38 Lamb Moroccan spiced stew, couscous, dates, almonds, cilantro
V: Vegetarian | V: Vegan Executive Chef Juan Bochenski | Chef De Cuisine Francisco Pico | Executive Pastry Chef Julian Broome | The Kitchen Brigade
All menu items subject to freshness and availability | 15% Service Charge & 2% Environmental Fee Additional
Grill
Grilled Piri-Piri Marinated Half Chicken 18 Famous Portuguese marinated grilled half-chicken Grilled Angus Sirloin 8oz 42 Roasted vine tomatoes, arugula cress Local Catch Rock Lobster Tail 35 Chargrilled lemon, fresh herbs gremolata
Sides
Creamy Parmesan Polenta 7 Roasted Sweet Potato with Ricotta and Herbs 7 Mashed Potato 7 Grilled Mediterranean Vegetables 7
Desserts
International Gourmet Cheese Platter 15 Brie, manchego, blue cheese, melkbur truffle Infused Vanilla Greek Yogurt & Berries 15 Greek yogurt, berries & dark chocolate crumble Greek Portokalopita 16 Orange filllo cake, citrus salad, sour orange sorbet Sicilian Lemon Panacotta 15 Santorini made carrot marmalade, burnt honey ice-cream Tiramisu 16 Coffee gel, biscuit tuille, amaretto Ice-cream Sorbets (V) 12 Mango, coconut, strawberry, passion fruit, soursop, sour orange Ice Creams 12 Pistachio, chocolate, vanilla, coffee, strawberry, stracciatella
Kids Menu
Kids Menu
Food Delights Deep fried vegetable & cheese sticks with tomato dip (V) 12
Mozzarella & ham toasted sandwich 14
Linguini al pollo with creamy sauce 18
Penne al formaggio with butter 14
Spaghetti a la Bolognese 20
Penne al Pomodoro (VEG) 14
Cheeseburger with fries 20
Grilled fish of the day with lemon mayo and fries 20
Desserts Chocolate chip cookie cheesecake, berry compote 8
Seasonal fruit salad with mango sorbet 8
Island inspired Greek cookies 6
Ice creams in wafer bowl 7
Sorbets (V) 7
Food Delights Deep fried vegetable & cheese sticks with tomato dip (V)` 12
Mozzarella & ham toasted sandwich 14
Linguini al pollo with creamy sauce 18
Penne al formaggio with butter 14
Spaghetti a la Bolognese 20
Penne al Pomodoro (VEG) 14
Cheeseburger with fries 20
Grilled fish of the day with lemon mayo and fries 20
Desserts Chocolate chip cookie cheesecake, berry compote 8
Seasonal fruit salad with mango sorbet 8
Island inspired Greek cookies 6
Ice creams in wafer bowl 7
Sorbets (V) 7
V: VEGAN | VEG: VEGETARIAN Executive Chef Juan Bochenski ▪ Chef de Cuisine Francisco Pico▪
Executive Pastry Chef Julian Broome For Kids 11 and under.
All prices are in U.S dollars and subject to a 15% service charge and 2% Environmental Fee Prices subject to change and all menu items subject to freshness and availability
V: VEGAN | VEG: VEGETARIAN Executive Chef Juan Bochenski ▪ Chef de Cuisine Francisco Pico▪
Executive Pastry Chef Julian Broome For Kids 11 and under.
All prices are in U.S dollars and subject to a 15% service charge and 2% Environmental Fee Prices subject to change and all menu items subject to freshness and availability