RELENTLESS 60

Always followed by a cookie of the day.

• Braised Beef Short Rib Sandwich – Caramelized Dijon onions, blistered cherry tomatoes, Roquefort melt, toasted sourdough
• Thai Grilled Chicken Skewers – Spicy sprout salad, pickled carrot ribbons, handmade roti, zesty peanut satay
• Bison Beef Sliders – Boat-made challah mini buns, aged Gouda, cassava truffle frites
• Cochinita Pibil – Yucatan-style tacos, purple slaw, salsa verde, grilled pineapple, chili lime Mexican street corn
• House Specialty Sushi Platter – Ahi tuna, Atlantic salmon, king prawns, or vegetarian maki rolls; lotus root chips, wakame salad, steamed edamame
• Polenta Crusted Chicken Breast – Fennel pollen, romesco sauce, grilled romaine hearts, yogurt Caesar dressing, Parmesan crisp
• Fusion Tuna Niçoise – Sesame seared ahi tuna, poached purple potatoes & long beans, miso aioli, wasabi foam
• Mango Prosciutto Flatbread – Fresh burrata, rocket salad, maple balsamic vinaigrette

Starters

• Caribbean Spiny Lobster Carpaccio – Lemon dill infused olive oil, pickled shallots, Hawaiian black salt
• Avocado Cucumber Vichyssoise – Parmesan tuile, herb oil
• Californian Vera Cruz – Lime poached shrimp, crème fraiche
• Watermelon Feta Salad – Rocket, roasted pumpkin seeds, lime mint vinaigrette
• Tuna à la Tahïtienne – Lime and coconut milk, roasted garlic crostini, cilantro caviar
• Caribbean Cracked Conch Chowder – Smoked tomatoes, sweet corn bisque, dill foam
• Islands Curried Pumpkin Soup – Garam masala, coconut cream, papadum
• Melon Caprese Ensalata – Prosciutto, baby bocconcini, basil oil, balsamic pearls

Main Course

• Jamaican Jerk Pork Tenderloin Medallions – Apple glazed red cabbage, pea purée, plantain crisps, orange thyme jus
• Five Spice Duck Magret – Crispy skin, passion fruit caramel, polenta cake, scorched bok choy
• Dukka Crusted Rack of Lamb – Cauliflower mash, labneh, pomegranate molasses, cilantro mint espuma
• Prosciutto Wrapped Sous-vide Chicken Breast – Boat-made parsley linguini, white wine Parmesan cream, basil tuiles
• Hemp Heart Crusted Mahi Mahi – Apple saffron butter, broccolini, roasted sunchokes, squid ink tuile
• Sous-vide Angus Beef Fillet Mignon – Mushroom Merlot demi-glaze, truffle mashed potatoes, asparagus spears, parsnip crisps
• Sous-vide Butter Poached Lobster Tail – Apple celeriac velouté, braised baby fennel, nasturtium leaf, leek foam

• Grilled Pineapple – Lime coconut mousse, spiced rum caramel
• Poached Pears – Maple walnuts, port reduction, blue cheese mousse
• Flourless Chocolate Cake – Black currant glaze, candied ginger, gold leaf
• Espresso Martini Crème Brûlée – Chocolate covered coffee beans
• Key Lime Semi-Fredo – Graham cookie crumble, marshmallow whip
• Grenadian Chocolate Mousse – “Mud”, edible almond “dirt”, fresh flowers, chocolate rocks
• Red Delicious Apple Rosettes – Dulce de leche, vanilla ice cream

• Phyllo Baked Brie – Boat-made crusty baguette, onion confiture
• Blue Crab Rangoon – Scallion cream cheese, sweet chili dip
• Italian Charcuterie and Olive Board – Boat-made rosemary focaccia
• Fresh Catch Ceviche – Avocado, roasted salsa roja
• Spanish Chorizo – Fried plantain, boat-made pickled cucumbers
• House Seasame Crackers – Beet hummus, olive tapenade, toasted chickpeas
• Chevre and Grapes – Pistachios, gold foil, pomegranate molasses
• Rainbow Salad Rolls – Rice wraps, edible flowers, cashew nuoc nam
• Foie Gras – Pear pearls, thyme phyllo pillows

Chef’s Style & Influences

Caribbean and Mediterranean flavors with Asian touches, emphasizing fresh seafood, citrus, herbs, and spice.