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Chef Tara's Menu - New for 2019


All Breakfasts are served with juices, tea and coffee, yogurts, cereals, freshly cut fruits, freshly baked Muffins, toast & bagels and a selection of jams


  • Eggs Benedict made with prosciutto or Smoked salmon
  • Smoked Salmon platter with cheeses, capers and red onions
  • Mini pancakes sautéed Plums and Greek Yogurt
  • Baked Eggs in a Prosciutto cup
  • Greek yogurt parfait with a summer berry compote
  • Traditional English breakfast
  • French toast made with homemade cinnamon challah bread


  • Goats cheese and roasted pepper filo baskets
  • Insalata Caprese with homemade multi gran bread
  • Caesar salad with jerk chicken skews
  • Crab and avocado tower
  • Trio of seafood (lobster samosa, crab and salmon roulade, shrimp salad)
  • Buffalo sliders with sweet potatoes fries
  • Anti-pasti platters
  • Moules marinière with crusty homemade bread
  • Pulled Pork Tacos with Black bean salsa and avocado cream
  • Lamb koftas with hummus, Greek salad & pitta bread
  • Shrimp, artichoke, feta and olive salad
  • Pan seared black pudding scallops and salami
  • BBQ Ribs served with potato salad and grilled corn on the cob

After Lunch Sweet:

  • Double Chocolate Brownies
  • White Chocolate and Cardamom Cookies
  • Lemon Yogurt Cake
  • Lite fruit cake
  • Honey oatmeal cookies
  • Warm apple turnovers
  • Chocolate chip cookies
  • Ziggy lemon Bars


  • Bruschetta served on homemade bread
  • Baked Brie with rosemary focaccia
  • Shrimp baskets
  • Crab baskets
  • Lobster samosas
  • Hummus pitta
  • Artichoke dip
  • Shrimp Toast
  • Stuffed mushrooms
  • Tomato and goats cheese squares
  • Filo parcels stuffed with feta, spinach, chick peas, paprika and nutmeg
  • Goats’ cheese with cranberry port chutney crostini
  • Caprese crustiness
  • Cheese scones served with a vintage cheddar and a port cranberry and pecan chutney
  • Truffle Popcorn
  • Traditional British Sausage Rolls served with Coleman’s Mustard


  • Pan seared Octopus served over carrot and ginger purée and crispy onion rings
  • Foie gras on homemade brioche with fig jam
  • Blue Cheese panna cotta with port and balsamic poach pears
  • Butternut squash soup with a truffle finish
  • Shrimp wontons with sweet chili sauce
  • Tuna Tartar wrapped in Gem leaves
  • Egg plant Parmigiana
  • Classic Greek Salad with a goat’s cheese crostini


  • Canadian Duck Breast cooked in a citrus marinade finished in the oven with a honey and fresh figs
  • Mahi wrapped in Prosciutto served with lemon basil couscous and a saffron sauce
  • Rack of Lamb served over oven roasted Mediterranean veg and rosemary new potatoes
  • Pan seared sea bass with homemade squid ink Tagliatelle over roasted Red Pepper sauce
  • Beef Wellington with Asparagus wrapped in prosciutto, Hasselback potatoes and a red wine jus
  • BBQ Giant Black Tiger Shrimp served over Paella
  • Oven roasted salmon nicoise
  • Local BVI Pork served over garlic mash with a coarse grain mustard and wild mushroom sauce
  • BBQ Cowboy Steak topped with Truffle butter served with herb garlic mash roasted vegetables
  • Mediterranean Seafood Stew
  • Pan seared Giant Scallops served over Champagne Risotto


  • Raspberry and Lemon Mille-feuille
  • Chocolate Lava Cake with Mango Sorbet
  • Baileys Creme Brule served with a White Chocolate Biscotti
  • Key Lime Pie (with a difference)
  • Classic chilled Cheese Cake with a Summer Compote
  • Rich Chocolate Truffle cake with Raspberry coulis
  • Tiramisu
  • White Chocolate tower topped with a quenelle of Dark chocolate Gelato
  • Hot Apple Galette with Vanilla and Cardamom Ice Cream