Zest at The Cliff Hotel

Appetizers

Rosted Beet Carpaccio
Garden Greens, Salted Cashew Crusted Goat Cheese, Orange Ginger Vinaigrette *Gluten Free

Pan Baked Spicy Curried Lobster Cake
Sorrel Flower Glaze, Papaya Coulis, Mango Papaya Salsa

Main Courses

Jerk Penne Pasta
Sun-Dried Tomatoes, Roasted Garlic Cloves, Shiitake Mushrooms, Fresh Torn Basil, Light White Wine Cream Sauce

Red Stripe Beer Thyme Glazed Free Range Chicken|
Choice of: Leg Quarter or Breast

West Indian Style Bouillabaisse
Lobster, Shrimp, Calamari, Snapper & Grouper Aromatic Jasmine Rice, Red Curry Broth

Appleton Rum Braised Oxtail
Butter Beans, Tomato, Escallion White Rice, Sauteed Broccoili

Signature Dish

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Pan Seared Local Red Snapper
In a Smoked Tomato Creole Sauce Creamy Corn Polenta, Sautéed Vegetables
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Desserts

Scotch Bonnet Cheesecake
Caramel “Woo” Coulis

Guava White Chocolate Bread Pudiding
Homemade Ice Cream 

Tortuga Rum Cake
Spiced Cashews

Soup

Soup of the Night
Chef's Daily Preparation

Salad

Cliff Wedge Salad
Local Iceberg, Vine Ripe Tomato, Smoked Applewood Bacon, Crumbled Blue Cheese, Pink Peppercorn Buttermilk Dressing