CHILLIN HUT

• Beetroot & Orange Salad – walnuts, whipped feta; served with fresh pita and dips.
• Sushi Spread – hosomaki, nigiri, uramaki; spicy edamame, pickled vegetables, coconut prawn tempura.
• Tuna Poke Buddha Bowl – crisp vegetables, spicy mayo.
• Flank Steak Salad – corn, avocado, crispy tortilla strips.
• Jerk Yellowtail Snapper Buddha Bowl – Caribbean-style bowl.
• Crab Cake Salad – jumbo lump crab cake, arugula, mango, sherry vinaigrette.
• Grilled Za’atar Chicken – herbed yogurt sauce, roasted vegetables.
• Spiced Beef Empanadas – with olives and raisins.
• Bulgogi Pork Lettuce Wraps – Korean-inspired.
• Caribbean Meatball Sliders – soft roll, melted cheese.

• Roasted Loin of Lamb – coriander crust, loaded couscous.
• Salmon Fillet – orange-glazed, served over loaded quinoa.
• Local Grouper – scallion cream sauce, blistered garlic green beans.
• Stuffed Pork Tenderloin – broccolini, potato gratin.
• Sesame-Seared Tuna – coconut rice, cabbage slaw, sweet soy glaze.
• Chicken Parmesan – slow-simmered tomato sauce.
• Surf & Turf – local lobster, prosciutto-wrapped asparagus, mashed potatoes.
• Grilled Beef Tenderloin – lime and ginger butter, charred baby vegetables.
• Pescatarian Option – grilled squid with lime and ginger butter and charred baby vegetables.
• Breaded Local Fish – chunky chips and veggies (kid-friendly).

• Lemon Cheesecake – bright and creamy.
• Mango Panna Cotta – lime and mint syrup, crushed meringue, toasted sesame seeds.
• Banana Bread – rum caramel, vanilla ice cream.
• Flourless Chocolate Torte – pecan crumble.
• Lime & Pineapple Tart – tropical and zesty.
• Coconut Panna Cotta – with passionfruit.
• Warm Triple Chocolate Brownie – with vanilla ice cream.
• Warm Rum Fudge Pie – rich.
• Key Lime Pie – ginger and coconut crust.
• Bailey’s Crème Brûlée – caramelized sugar top.
• Wine-Poached Pears – served with palmiers and ice cream.
• Strawberry & Coconut Sundae – chocolate-covered strawberries, strawberry coulis, toasted coconut.

• Focaccia Bites – burrata and roasted peach.
• Ahi Tuna Ceviche Tostadas – crisp and zesty.
• Courgette Rolls – herbed ricotta and mint.
• Charcuterie Board – phyllo-wrapped baked brie, onion chutney, cured meats, cheeses, fresh bread.
• Mini Chicken & Pineapple Skewers – tropical.
• Fresh Hummus Duo – roasted red pepper with toasted pine nuts; beetroot with feta; with seasonal crudités and fried tortilla chips.
• Classic Tomato Bruschetta – basil oil, garlic crostini, balsamic reduction, aioli.
• Homemade Tzatziki with Falafels – Mediterranean-style.
• Baked Feta – rosemary, thyme, confit cherry tomatoes, baked olives, garlic; served with pita and crostini.
• Oyster Flight – Bloody Mary; Classic; Pink Grapefruit Granita.

Chef’s Style & Influences

Caribbean flavors meet Mediterranean mezze and Asian-inspired bowls, with bright citrus and herbs.