Sapodilla Restaurant

Duck liver terrine with fig compote and brioche toast.

Rich lobster bisque with cognac and crème fraîche.

Thinly sliced wagyu with arugula, parmesan, and truffle oil.

Caribbean conch fritters with spicy aioli

Fresh flying fish with lime, cilantro, and red onion

Traditional Bajan soup with fresh crab

Creamy Caribbean lobster soup

Caribbean-style shrimp with cheesy grits

Herb-crusted rack of lamb with ratatouille and mint jus.

Pan-fried Dover sole with lemon butter and capers.

Prime beef tenderloin with truffle mashed potatoes and red wine reduction.

Spiny lobster with gruyère, brandy, and cream sauce.

Warm chocolate soufflé with vanilla ice cream.

Three flavors: vanilla, chocolate, and passionfruit.

Traditional Bajan bread pudding with rum sauce

Caribbean coconut tart with passion fruit

Traditional Caribbean rum cake

Bajan flying fish with cou-cou and gravy

Traditional Caribbean curried goat with rice and peas

Spicy jerk-marinated chicken with plantains

Assorted Caribbean seafood with tropical salsa

Herb-crusted lamb with Caribbean spices

Grilled tenderloin with rum sauce

Pan-seared mahi mahi with mango chutney