StartersSoup of the day |
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| Bay House pumpkin soup with a hint of cream and parsley |
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| Tomato and mozzarella Napoleon with basil and red onion dressing |
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| Pan seared scallops on crispy wonton with a warm bacon vinaigrette |
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| Lobster salad served in a tortilla shell with a herb and citrus dressing |
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| Risotto croquettes’ in a marinara sauce |
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| Confit chicken with salad leaves and caramelized walnuts |
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| Stuffed mushrooms stuffed and seasoned with bell peppers, spinach, garlic white wine and herbed butter |
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| Lemon and lime garlic shrimp with a hint of spice and herb toast |
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| Chilli con carne salad in a romaine cup with roasted red pepper reduction |
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| Seafood cake with homemade pineapple chutney aromatic herb and lemon sour cream |
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| Sweet and spicy mixed salad |
Main CoursesMahi Mahi poached in shellfish broth |
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| Barbudan rock lobster just the way you like it choose from Newberg, themidor, garlic cream or grilled with lime butter served with rice and vegetables. |
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| Whole red snapper done to your likeness be it steamed, pan-fried or baked with herbs, served with yam mash or rice, garlic butter or Creole sauce | |
| Mussels Vera-Cruz with linguine New Zealand green shell mussels steamed in white wine, butter, onion, tomatoes and cayenne, served over linguine pasta |
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| Hoisin duck breast with warm grilled vegetable salad and bock choy |
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| Mixed seafood grilled lobster, shrimp and fish grilled to perfection, served with spring onion creamed potatoes, finished with remoulade and gremolata |
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| Pan roasted supreme of chicken with sweet corn orzo, asparagus and a fine port jus |
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| Grilled sirloin steak with gratinata truffle Mac and cheese with onion and thyme gravy |
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| Dry rub rib eye steak with potato wedges and blue cheese butter |
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| Italian stuffed pork tenderloin marinated and stuffed with pesto, sundried tomatoes and havarti cheese, wrapped in bacon, presented with a toasted pine nut bordelaise sauce, served with sweet potato mash, glazed carrots and dasheen chips |
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| Gazpacho pasta penne pasta tossed with tomatoes, cucumber, celery, red onion, belle pepper garlic, basil and olive oil |
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| Gnocchi roasted butternut squash, toasted pine nuts in garlic creamy and fresh herbs |
