The Lone Star Restaurant

Crispy squid tossed with sea salt, cracked pepper, chili, and lime aioli.

Poached tiger prawns with Marie Rose sauce, iceberg lettuce, and lemon.

Thinly shaved beef with rocket, parmesan, capers, and truffle oil.

Creamy burrata with heritage tomatoes, basil pesto, and aged balsamic.

Roasted pumpkin soup with coconut cream, nutmeg, and toasted seeds.

Classic salt fish fritters with pepper sauce and lime aioli.

Smoked marlin tartare with avocado, pickled cucumber, and cassava crisps.

Market catch grilled with herb butter, grilled lemon, and tomato salad.

Whole sea bass roasted with fennel, olives, and caper brown butter.

Atlantic salmon with teriyaki glaze, sesame greens, and coconut rice.

Fresh lobster ravioli with bisque sauce, fennel, and tarragon.

12oz Angus ribeye with peppercorn sauce, grilled tomatoes, and fries.

Free-range chicken supreme with thyme jus, root vegetables, and potato puree.

Tiger shrimp simmered in coconut curry with jasmine rice and papaya relish.

Soft tortillas with blackened mahi mahi, pickled slaw, and lime crema.

House-made ricotta ravioli with roasted tomato sauce and basil.

Red wine braised short rib with roasted garlic mash and glazed carrots.

San Marzano tomato sauce, fresh mozzarella, basil, and olive oil.

Prosciutto, arugula, shaved parmesan, and garlic cream on wood-fired dough.

Spicy jerk chicken, grilled pineapple, red onion, and mozzarella.

Angus beef burger with cheddar, caramelized onions, bacon, and fries.

Crispy flying fish on homemade bun with tartar sauce and slaw.

Blackened chicken breast, bacon, tomato, avocado, and lemon mayo on ciabatta.

Baked coconut cheesecake with passionfruit coulis and toasted flakes.

Sticky toffee pudding with Barbados rum caramel and vanilla bean ice cream.