Primo Bar & Bistro

Salt cod fritters with pepper sauce and lime aioli.

Conch fritters with pineapple relish and chili mayo.

Flash fried calamari with lemon, capers, and garlic aioli.

Yellowfin tuna tartare with avocado, sesame, and wonton crisps.

Creamy roasted pumpkin soup with coconut cream and nutmeg.

Sticky BBQ pork belly with pickled cucumber and sesame.

Fresh mozzarella, heirloom tomatoes, basil, and balsamic reduction.

Grilled lionfish tacos with chipotle aioli and mango slaw.

Wood-fired pizza with San Marzano tomatoes, mozzarella, and basil.

Wood-fired pizza with jerk chicken, peppers, pineapple, and mozzarella.

Prosciutto, figs, arugula, and gorgonzola on wood-fired crust.

Wild mushrooms, truffle cream, parmesan, and thyme.

Mozzarella, parmesan, fontina, goat cheese, and garlic oil.

Linguine with shrimp, scallops, mussels, tomato, and white wine cream.

Creamy arborio risotto with shrimp, scallops, and saffron.

Red wine braised short rib with garlic mashed potatoes and vegetables.

Herb crusted mahi mahi with lemon butter and roasted vegetables.

Chicken breast simmered in coconut curry with jasmine rice.

12oz ribeye with rosemary butter, roasted garlic, and fries.

Oven baked vegetable lasagna with ricotta, spinach, and tomato basil sauce.

Crispy fried chicken with buttermilk waffles and rum honey butter.

Glazed salmon with sesame stir-fried vegetables and coconut rice.

Crispy fries tossed with parmesan, truffle oil, and herbs.

Banana toffee pie with whipped cream and chocolate shavings.

Vanilla bean cheesecake with passionfruit coulis and berries.