16.00Ceviche of the DayRed and yellow peppers, green mangoes, scotch bonnet, red onions, citrus juices and cilantro served with guacamole and plantain chips
Taste of the Sun
13.00Norma's Terrace SaladWith fresh hearts of sabal palms, julienne of local mango, gourmet greens, caribbean candied pecans and passion fruit vinaigrette
12.00Spicy Fried Calamari SaladTender calamari lightly dusted with caribbean herbs and spices tossed with mesclun mix, julienne of carrots, diced tomatoes and balsamic vinaigrette
9.00Lemon Roasted Garlic Caesar SaladRomaine hearts with fresh squeezed lemon, roasted garlic and lemon sizzled wontons
13.00Greek SaladBaby greens, romaine hearts, vine ripe tomatoes, cucumber, kalamata olives, red onion, imported feta cheese and minted herb vinaigrette
13.00Molten Mozzarella SaladWhole milk mozzarella melted on top of mixed baby greens, tossed in balsamic vinaigrette, sautéed portobello mushrooms and vine ripe cherry tomatoes
12.00Oven Baked BrieOn a triangle of puff pastry with baby field greens, toasted almonds, julienned granny smith apples and a lavender honey drizzle
16.00West Indian Curried Fresh Jumbo Lump Crab CakeWith blended curries, red peppers, scallions and japanese panko served with sorrel flower paint, papaya-lime coulis and yucca chip
13.00Pat's Caicos Island Conch and Corn FrittersWith scallions, holland and scotch bonnet peppers, red onion, kalik beer and roasted pepper coulis
Red Stripe Beer Steamed Mediterranean Mussels or ClamsIn a spicy red stripe broth with shallots, scotch bonnet pepper, tomatoes and jamaican thymeOptions:
14.00Club Espana SandwichOver easy fried egg with imported serrano ham, applewood smoked bacon, manchego cheese drizzled with cumin aioli on a fresh baked panini bun
13.00Jerked Chicken Breast SandwichWith caramelized onions, manchego cheese, vine ripe tomatoes and lettuce
14.00Short Rib SlidersBraised short ribs with manchego cheese, vine ripe tomatoes and lettuce served on mini panini rolls
16.00Curry Crab Cake MeltCrab cake with cheddar cheese, lemon dressed baby arugula on fresh baked panini bun
14.00Crispy Grouper Fish SandwichWith caramelized onions and tropical mayo on fresh baguette
17.00Jerk Chicken Penne PastaSun dried tomatoes, roasted garlic cloves, shiitake mushrooms and fresh torn basil in a light cream sauceOptions:
16.00West Indian Cornish Game HenMarinated in traditional jerked spices topped with a piquante brown stew with jamaican rice “n” peas and sauteed broccolini
19.00Pan Seared SalmonWith calypso mashed potatoes, pico de gallo and cilantro crema (set up changes daily)
25.00Pan Sauteed GrouperMarinated in teriyaki and sesame oil, with an Ortanique orange liqueur and bacardi limon sauce topped with steamed seasoned chayote and carrots on a citrus sweet plantain-boniato mash
19.00Certified Angus Beef Flat Iron SteakWith crispy yucca fries, sauteed broccolini and ortanique's chimichurri (set up changes daily)
19.00Jerked Single Pork ChopWith guava bacardi “oak heart” spiced rum sauce and jamaican rice “n” peas topped with drunken raisins tropical fruit flambe
24.00Caribbean Seared Ahi TunaMarinated in sesame oil and caribbean spices with jasmine rice and tropical mango papaya salsa
23.00West Indian Style BouillabaisseWith diver scallop, Mediterranean mussels, middle neck clams, key west shrimp, grouper and salmon with aromatic jasmine rice in a coconut curried broth
Taste of the Sun
Soup of the Night
11.00Soup of the Night (Changes Daily)West Indian pumpkin bisque
Ceviche of the Night
16.00Ceviche of the Night (Changes Daily)Red and yellow peppers, green mangoes, scotch bonnet, red onions, citrus juices and cilantro served with guacamole and plantain chips
Salads and Appetizers
18.00Artisanal Cheese BoardTomme de savoie, cow’s milk, France - cypress grove, goat’s milk, holland - Shropshire blue, cow’s milk, england served with fig jam and quince paste with mini whole wheat toast (cheeses change weekly)
13.00Norma's Terrace SaladWith fresh hearts of sabal palms, julienne of local mango, gourmet greens, caribbean candied pecans and passion fruit vinaigrette. 1 Will be donated to the Norma Shirley culinary fund for each salad
12.00Baked Brie SaladOn a triangle of puff pastry with baby field greens, toasted almonds, julienned granny smith apples and a lavender honey drizzle
10.00Lemon Roasted Garlic Ceasar SaladRomaine hearts with fresh squeezed lemon, roasted garlic and lemon sizzled wontons.
12.00Spicy Fried Calamari SaladTender calamari lightly dusted with caribbean herbs and spices, tossed with mesclun mix, julienne of carrots, diced tomatoes and balsamic vinaigrette.
13.00Nightly Salad SpecialNightly creation from our chefs with available fresh local produce
Red Stripe Beer Steamed Mediterranean Mussels or ClamsIn a spicy red stripe broth with shallots, scotch bonnet pepper, tomatoes and jamaican thyme.Options:
18.00West Indian Curried Fresh Jumbo Lump CrabcakeWith blended curries, red peppers, scallions and japanese panko, served with sorrel flower paint, papaya-lime coulis and yucca chips.
16.00Pat's Caicos Island Conch and Corn FrittersWith scallions, holland and scotch bonnet peppers, red onion, Carib beer and roasted pepper coulis.
16.00Port Braised Short RibsWith butter beans, vine ripe tomatoes, scallions and truffled gnocchi.
28.00Jerk Rubbed Foie GrasOver a warm salad of mâche, crisp potatoes and duck confit with burnt orange marmalade and grand marnier drizzle
10.00The Chef Recommends A Glass of Château d’Arche, Sauternes, 2003 or Chamarre, Tradition Jurancon, 2003
38.00Pan Roasted Chilean SeabassWith malanga and yukon mashed potatoes, leek and wild mushroom medley and citrus yuzu sauce
28.00Pan Seared Mahi MahiWith fried yuca and Calabaza topped with port royal fish sauce.
29.00Coffee and Cocoa Encrusted C.A.B Flat IronWith crispy yucca fries, sautéed broccolini and chipotle agave glaze
29.00Pan Roasted Pork TenderloinWith whole grain mustard polenta, sautéed haricots vert and black bean and tomato sauce
23.00Jerk Chicken Penne PastaSun dried tomatoes, roasted garlic cloves, shiitake mushrooms and fresh torn basil in a light cream sauce.Options:
26.00West Indian Cornish Game HenMarinated in traditional jerked spices topped with a piquante brown stew sauce with jamaican rice “n” peas and sautéed broccolini.
33.00Caribbean Seared Ahi TunaMarinated in sesame oil and caribbean spices with wasabi mashed potatoes and tropical mango papaya salsa
32.00Pan Sauteed GrouperMarinated in teriyaki and sesame oil with an ortanique orange liqueur and bacardi limon sauce topped with steamed seasoned chayote and carrots on a citrus sweet plantain-boniato mash
26.00Pan Roasted Scottish SalmonWith calypso mash, chipotle aioli and black bean and corn salsa. (set up changes daily)
45.00West Indian Style BouillabaisseDiver scallops, Mediterranean mussels, middle neck clams, shrimp, grouper, mahi and salmon with aromatic jasmine rice in a coconut curried broth.
32.00Jerked Double Pork ChopWith guava bacardi “oak heart” spiced rum sauce and Moros rice topped with drunken raisins tropical fruit flambé
55.00Certified Angus Beef Buck head FiletWith truffle manchego mashed potatoes, sautéed asparagus and shiitake mushroom demi.
22.00Crispy Eggplant NapoleonWith baby spinach, ricotta and feta cheese topped with carrot-tomato marinara
8.00Homemade Cinnamon Atlantico Rum CakeWith crushed pecans, cinnamon crumble, chantilly cream and rum soaked raisins.
9.00Daily Chocolate LoversTempt your taste buds with Monica's decadent chocolate dessert of the day
8.00Chef's Creme Brulee CreationWith fresh fruit
9.00Ortanique Tres LechesTopped with chantilly cream, mango coulis and fresh mango
9.00Rum Soaked Banana FrittersRolled in cinnamon sugar, drizzled in caramel sauce with ice cream.
9.00Vanilla Bean Cheese CakeTopped with dark chocolate ganache in an oreo cookie crust
6.00Sorbet and Ice Cream SelectionsWith an almond tuile
8.00Warm Bread Pudding of the DayA la mode
16.00Imported Cheese BoardServed with fig jam, quince paste and mini whole wheat toast
13.00Cindy's Garden(Grey goose vodka, grapefruit, fresh basil) several years ago, Cindy’s kids surprised her with a homemade garden that grew an incredible amount of basil. before long, the herb made its way into the bar in a delicious vodka cocktail whose history is everything Cindy stands for: fresh ingredients and flavors born out of love, family and friends.
13.00The Ortanique Mojito(Bacardi superior rum, fresh lime, spearmint) originally a 16th century drink called, “el draque”, the mojito became a more genteel version as bacardi rum captured the world’s attention 150 years ago. We teamed up with the historical rum maker and added a little of that “ortanique magic” to create an award-winning cocktail that is…well, one taste and you’ll know.
13.00The Duchess of Bombay(Bombay sapphire gin, earl Grey, fresh thyme) according to legend, a chinese mandarin first presented the now famous tea blend to the earl in 1803. We combined Cindy’s love of tea with her new-found affection for gin and created this supremely sophisticated drink. it’s a royal cocktail worthy of its namesake.
13.00Peggy Margarita Lee(Corzo silver tequila, fresh lime, lemon juice, agave) in 1948, bartender Santos cruz created the margarita for singer Peggy (Margaret) lee, naming it after the spanish version of her name. fresh lemon and lime juice, with agave as a natural sweetener, make our version simple and perfect. you may find yourself singing, "you was right, baby" as you sip.
13.00The Spa Remedy(Nolet gin, kaffir lime, fresh cucumbers) gin was originally an herbal medicine created by the dutch physician franciscus sylvius in the 17th century. three hundred years later, we’ve brought asia into the mix by adding kaffir lime, and spruced it up miami-style with rejuvenating fresh cucumbers. it is likely to induce memories of steam baths and deep tissue massages…doctor franciscus would be proud.
13.00The Green Monster(Pisco Porton, Fresh Cilantro, Fresh Lime) In an ode to Delius’ Red Sox, this three hundred year-old Peruvian spirit, mixed with fresh cilantro, is like an evening playing ball on freshly cut grass. Throw in our day boat ceviche and it’s the perfect pitch to start your night.
13.00The World Traveler(Grey goose cherry noir, benedictine, king’s ginger, amarena cherries) Thanks to Marco Polo’s trip to the far East, ginger made its way around the world. Hundreds of year’s later, Jamaican ginger is now prized for its strong perky flavor, and like our Cindy, is one of the world’s best. This lush cherry and ginger cocktail might make you want to circumnavigate the globe...then return back to have another.
13.00The Spiced Brunette(Bacardi oakheart, disarrono, cola) from our kitchen to the bar, bacardi oakheart has a way of keeping us together. Rich and oaky on the nose with a hint of dried fruit, this spiced rum drink blends gorgeously with the fruity amaretto made from the essence of seventeen selected herbs and fruits. Remind you of anyone?
13.00The Ortanique Martini(Grey goose l’orange, sorrel flower and passion fruit juices) what’s the science behind this beautifully layered cocktail? Density and gravity. The heavier the spirit the further it sinks to the bottom. So, like the 19th century “pousse cafes”, our very own mad-scientist bartenders use layers of fresh ingredients until the lightest component kisses the edge of the rim, literally defying gravity…who said science wasn’t fun?
13.00The Dupee(Bacardi gold, bacardi select, caribbean fruit juices) legend has it that a duppy (a jamaican spirit) was spotted in numerous locations speeding through the land on a three wheeled coffin tormenting the countryside. If, while sipping on this delicious Jamaican rum punch you happen to hear Bob Marley on the speakers, keep your eyes and ears peeled! “Mr. Brown” might be riding in on a coffin looking for his favorite drink.
13.00The New yorker(dewars white label, orange slices, cherries) in 1936, a grouchy New Yorker wrote a letter in the New York Times blasting the improper mixing of drinks. Specifically, what Prohibition had done to the martini, Manhattan, and most especially, the old fashioned whiskey cocktail. we listened to the grumpy old codger and used the delicious Dewars White Label to create an old fashioned cocktail “old timer” would be definitely be proud of.
13.00Tyku Dragon Cloud(Bacardi dragon berry, tyku coconut, lemon, mint) this zen-like cocktail emphasizes the attainment of enlightenment and the personal expression of direct insight… (we’re not sure what that means either). We do know our dragon cloud has tremendous balance and flavor and that alone is enough to attain your very own meditative state.
13.00Passion Pill(Maestro dobel tequila, fresh lime juice, passion fruit, scotch bonnet) this ortanique original is in honor of our pharmaceutical reps…not that they’re allowed to drink these...(sorry guys). The combination of spicy, fruity and slightly sweet, made this drink into an instant celebrity. Featured in dining out magazine this cocktail is hot! So hot actually you better get your palate ready to dance.
13.00Wolfberry Lemonade(Bacardi wolfberry, bacardi limon, fresh basil) legend says a chinese man consumed wolfberry daily and lived to the age of 252. while you probably won’t repeat li qing’s age, (that would be a lot of botox) you can bet that a drink with bacardi’s deliciously infused rums and our fresh basil is sure to leave you feeling youthful and vibrant for a very long time.
13.00The Jamaican Sparkler(Double cross vodka, martini prosecco, hibiscus juice) scientific study suggests that turning the national flower of jamaica in a hibiscus tea can reduce high blood pressure. Scientists also suggest that moderate drinking reduces stress and that drinking champagne can cause euphoria...we combined all three things in a dazzling cocktail that will leave you with three profound thoughts: yes. Yes. And yes.
9.00Ron Abuelo 7
11.00Ron Abuelo 12
20.00Cruzan Estate Proprietors Reserve
15.00Diplomatico Reserva Excusiva
9.00Flor de Cana Grand Reserve 7 Year
11.00Flor de Cana Centenario Gold 18 Year
9.00Goslings Black Seal
11.00Matusalem Gran Reserva 15 Year
10.00Mount GayThe finest, oldest bran of rum in existence, has been produced on Barbados with pasion and unparalleled excellence since 1703.
9.00Myers Original Dark Rum
14.00Pyrat Rum XO Reserve
14.00Ron Barcelo Imperial
14.00Ron Zacapa Centenario 23 Anos
12.00Seven Tiki Spiced Rum
12.00Don Eduardo Silver
16.00Don Eduardo Anejo
12.00Don Julio Blanco
15.00Don Julio Reposado
18.00Don Julio Anejo
12.00Dos Lunas Reposado
14.00Dos Lunas Anejo
17.00Tres Generaciones Anejo
18.00Jose Cuervo Reserva de Agave
16.00Jose Cuervo Platino
15.00Tres Generaciones Plata
Drink of the Week
10.00“Gin and Juice”With Hendricks gin, pear juice, muddled cucumbers and topped with a baby pear
Liquor of the Month
Bombay SapphireA brand of gin distributed by bacardi that was launched in 1987. Its name originates from the gin's popularity in India during the British raj and the sapphire in question is the star of bombay on display at the Smithsonian institution.
Miami Spice Lunch
Soup of the Day: Andy's Bahamian Conch ChowderWith potatoes, carrots and conch
Spicy Fried Calamari SaladTender calamari lightly dusted with caribbean herbs and spices tossed with mesclun mix, julienne of carrots, diced tomatoes and balsamic vinaigrette