OCEANS 8

• Rock City Salad – Grilled chicken, crisp vegetables, feta, herbs over mixed greens; served with flatbread, hummus, falafel.
• Cannonball Rock – Grilled Caribbean catch tacos with papaya slaw, guacamole, pineapple pico de gallo.
• Beef Island – Grilled all-beef burger on brioche with lettuce, tomato, onion; served with chilled leek-potato salad.
• Coral Bay Club – Turkey, ham, lettuce, tomato, herb mayo on toasted bread; served with chips and broccoli slaw.
• Calypso Thai – Chilled noodles with carrots, red cabbage, edamame, crispy tofu, herbs; creamy soy-peanut dressing.
• Water Island Wrap – Grilled steak, greens, roasted peppers, chimichurri aioli; served with golden beet salad.
• Bubbly Pool Poke – Seared tuna over jasmine rice with edamame, pickled carrots, avocado, wasabi-lime aioli.
• BVI*LT – Thick-cut bacon, tomato, iceberg lettuce, vadouvan aioli on sourdough; dill pickles and sea salt & vinegar chips.

• Sea Glass – Chilled watermelon with arugula, feta, balsamic drizzle.
• Tamarind Wings – Crispy chicken wings glazed in tamarind and honey-lime.
• Jolly Roger – Roasted bone marrow with sea salt, herbs, toasted baguette.
• Starboard – Artisan cheeses with toasted nuts, fresh fruit, house-made crackers.
• Driftwood Fries – Hand-cut fries with prosciutto, melted brie, herbs, truffle aioli.
• Regatta Bites – Fried plantain rounds with trio dips: spiced aioli, cilantro-lime crema, roasted pepper hummus.
• Sundeck – Flatbread with lemon ricotta, mozzarella, roasted asparagus, olive oil, herbs, cracked pepper.
• Wonton Tide – Wonton chips with marinated ahi tuna, avocado, lime crema, sesame drizzle.
• 18°64′ – Local lobster with herb butter; pumpkin rice and steamed island vegetables.
• Spanish Town – Grilled chicken breast with cilantro-lime cabbage, rice, black beans, pico de gallo, cotija.
• Pasta di Mutiny – Grilled ribeye with spaghetti (Pecorino Romano, black pepper, cream); mixed greens, tomato, kalamata olives, balsamic vinaigrette.
• Salt Pond Bolognese – Roasted spaghetti squash with vegetable bolognese, tomato, herbs, parmesan.
• Riptide Ribs – Kansas City–style dry-rub ribs with Gates BBQ sauce; jalapeño goat cheese bread and apple wedge salad.
• Antilles Chicken – Half-roast chicken with roasted pumpkin, mint-pea purée; warm sailor’s bread and herb-whipped butter.
• Tradewinds Tenderloin – Pork tenderloin with rosemary-Dijon cream; root vegetables and olive-oil brushed baguette slices.
• O8 Risotto – Coconut risotto with roasted peppers, herbs, chili oil; served with grilled beef medallions.

• Two Brothers – Dark chocolate cakes with blackberry ice cream centers and sea salt.
• Midnight at Magens – Espresso-soaked ladyfingers with whipped mascarpone and cocoa dust.
• Tree O’ Dem – Mango, blueberry, lemon sorbet with white-chocolate-dipped waffle crisp and sea salt.
• Painkiller Pizza – Sugar cookie crust with Cruzan rum–soaked pineapple and orange; nutmeg frosting.
• Bonfire Bay – Dark chocolate cheesecake with toasted marshmallow cream and sea-salt fudge drizzle.
• Full Moon – Key lime bar on graham cracker crust, lightly toasted.
• Sugar Bird – Grilled pineapple with spiced honey and coconut whipped cream.
• Devil’s Bay Sundae – Non-dairy vanilla bean ice cream with hot fudge and salted caramel pecans.

No separate snacks list is provided in the menu content.

Chef’s Style & Influences

Caribbean flavors with tropical fruit, seafood, bright citrus, and comfort-food classics.