The Catch Beach & Lounge

Banana with ice cream, chocolate & caramel sauce.

Tangy key lime cheesecake with caramel finish.

Mascarpone cream layered with espresso and cocoa.

Bajan rum, banana puree, coconut cream

Tequila, spicy mango syrup, lime

Bajan rum, mango & nutmeg syrup, lime, ginger beer

Bajan rum, orgeat syrup, lime

Vodka, berries cordial, lime

Bajan rum, grapefruit cordial, pineapple puree, lime

Seared chicken with maple reduction on a bed of asparagus and potatoes.

Silky tomato-basil sauce tossed with pasta and parmesan.

Sautéed shrimp in garlic-white wine with cherry tomatoes.

Prime cut New York strip loin grilled to perfection, served with crisp truffle fries and velvety peppercorn sauce. Includes supplement +39 on top of base course price 70.

Today's fresh catch served over warm risotto, peas and carrots.

A chef-selected assortment of cold cuts complemented by homemade hummus, jellies, cheese, fruits and nuts.

Crisp, airy calamari fries paired with a spicy garlic aioli.

Caribbean-style bread pudding infused with local rum and plump raisins, served warm with rum sauce

Traditional Italian dessert with layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa powder

Warm chocolate cake with a molten center, served with vanilla ice cream

Classic banana split with vanilla ice cream, chocolate and caramel sauce, topped with whipped cream and cherries

Tangy key lime cheesecake with a graham cracker crust, finished with caramel drizzle and fresh lime zest

A tender grilled burger paired with our signature BBQ sauce, lettuce, cucumber, pineapple, onion, served with crisp fries.

Catch of the day served with crisp fries.

Shrimp and crab in a herb mayo, served in a toasted roll with a side of golden fries.

Crisp fries topped with cheese, rich gravy, and slices of savory sausage.

Cool, silky tomato–vegetable soup with cucumber and pepper.

The chef's daily ceviche featuring the best of the local catch.

Fresh spinach–ricotta ravioli in tomato butter.

The chef's daily ceviche featuring the best of the local catch, cured in citrus and paired with herbs and crisp vegetables.

Crisp, airy calamari fries paired with a spicy garlic aioli.

A chef-selected assortment of cold cuts complemented by homemade hummus, jellies, cheese, fruits and nuts.

A bright mix of orzo, fresh vegetables, herbs, and citrus dressing.

Four-course Table d'Hôte dining experience. A petite, chef-crafted bite to awaken the palate and begin the meal. A refreshing sorbet brightened with local Bajan rum.