Ortanique Dinner Menu
Executive Chef Cindy Hutson
SOUP OF THE NIGHT 7 – 10
SALADS
SALAD OF THE NIGHT (See Tonight’s Specials ) M/P
LEMON ROASTED GARLIC CAESAR SALAD 8
Romaine Hearts with Fresh Squeezed Lemon, Roasted
Garlic and lemon Sizzled Wontons
SPICY FRIED CALAMARI SALAD 9
Tender Calamari lightly Dusted with Caribbean Herbs and Spices
Tossed with Mesclun Mix, Julienne of Carrots, Diced Tomatoes and
Tomato-Basil Vinaigrette
TROPICAL MANGO SALAD 9
With Braised Sabal Hearts of Palm, Julienne of Mango
Gourmet Greens, Caribbean Candied Pecans and
Passion Fruit Vinaigrette
HOT APPETIZERS
HOMEMADE PARMESAN GNOCCHI 12
With Roasted Peppers, Shallots and Arugula,
Tossed in a Balsamic Brown Butter Sauce
PINEAPPLE BRAISED SHORT RIBS 13
With a Thai Barbeque Glaze, Smoked Corn and Fingerling Potato Salad
Tossed with Sweet Plantains and Cilantro
WEST INDIAN CURRIED CRAB CAKES 16
Fresh Lump Crabmeat, Blended Curries, Red & Yellow Sweet Peppers
With Sorrel Flower Paint and Mango Papaya Salsa
RED STRIPE BEER STEAMED MUSSELS 13
P.E.I. Mussels in a Spicy Red Stripe Broth, with Shallots
Scotch Bonnet Pepper, Tomatoes & Jamaican Thyme
JERK RUBBED SONOMA FOIE GRAS 28
Over a Warm Salad of Mache, Crisp Potatoes & Duck Confit
With Burnt Orange Marmalade and Grand Marnier Drizzle
The Chef recommends a glass of Château Climens Sauterne
Premier Cru 1996 10
We are now offering:
Solé Water 6
Solé Sparkling Water 6
$1.50 appetizer split charge
$3.00 main course split charge
CARIBBEAN CEVICHÉ
CEVICHE DEL MAR M/P
SEE TODAY’S SPECIALS
CRACKED CONCH SALAD 16
With Bermuda Onions, European Cucumbers, Red, Yellow and Green Peppers
And Freshly Squeezed Lime Juice Served With Plantain Chips
SPICE CRUSTED TATAKI OF THE DAY M/P
With a Citrus Yuzu Vinaigrette, & a Pickled Ginger Grape Tomato Salad
MAIN COURSE
JERK CHICKEN PENNE PASTA 19
Sun Dried Tomatoes, Roasted Garlic Cloves, Shiitake Mushrooms,
Fresh Torn Basil in a Light Cream Sauce
WEST INDIAN FREE RANGE CHICKEN BREAST 24
Brined In Traditional Jerk Spices With Jamaican Rice “n” Peas
And Sautéed Broccolini in a Aromatic Piquant Sauce
ESCOVITCH WHOLE YELLOWTAIL SNAPPER 30
With Spicy Scotch Bonnet Pepper, Sautéed Sweet Vidalia Onions,
Carrots & Chayote Served With Jamaican Rice and Peas
MIDDLE EASTERN SPICED WILD SALMON 28
With Minted Honey Glaze Served On A Sweet ‘N’ Savory
WarmSpinach Salad, Fried Garbanzo Beans and Apple Wood
Smoked Bacon
PAN SAUTÉED BAHAMIAN BLACK GROUPER 30
Marinated in Teriyaki and Sesame Oil with an Ortanique Orange Liqueur
And Bacardi Limon Sauce Topped with Steamed Seasoned Chayote and
Carrots on a Lemon-Orange Boniato Sweet Plantain Mash
CARIBBEAN AHI TUNA 33
Marinated in Sesame Oil and Caribbean Spices, with Wasabi
Mashed Potatoes and Tropical Mango Papaya Salsa
WEST INDIAN STYLE BOUILLABAISSE (refer to today’s specials) M/P
Finest Selections from the Waters of the Worlds with Aromatic
Jasmine Rice in a Coconut Curried Broth
CERTIFIED BLACK ANGUS BEEF TENDERLOIN 40
Served with Manchego-Truffled Mashed Potatoes and Steamed asparagus
Topped with Shiitake Port Wine Demi Glace
JERK DOUBLE PORK CHOP 29
With Guava Bacardi Spice Rum Sauce and South American Moros
Topped with Drunken Raisin Tropical Fruit Flambé
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