The Tides Restaurant

Classic shellfish bisque finished with cognac cream and buttered croutons.

Citrus-cured lionfish with shaved cucumber, mango relish, and chili oil.

Black pepper scallops with cauliflower puree, crispy pancetta, and caper berries.

House-smoked salmon layered with crab salad, avocado, and dill creme fraiche.

Charred octopus with Spanish chorizo, romesco, and saffron potatoes.

Roasted beets, chèvre mousse, candied walnuts, and sorrel leaves.

Crispy lobster spring roll with green papaya salad and tamarind glaze.

Local heirloom tomatoes, burrata, basil oil, and aged balsamic.

Lionfish filet with lemongrass beurre blanc, sweet pepper relish, and coconut rice.

Swordfish steak with charred citrus, haricots verts, and saffron potatoes.

Whole lobster baked in creole mustard cream with parmesan gratin.

Salmon filet with lemongrass beurre blanc, bok choy, and coconut jasmine rice.

Local lamb loin with rosemary jus, root vegetable gratin, and mint oil.

8oz beef tenderloin with truffle demi-glace, grilled asparagus, and pommes anna.

Duck breast with hibiscus glaze, roasted pineapple, and cassava fritters.

Monkfish medallions simmered in coconut curry with charred okra and plantain.

Saffron risotto with shrimp, scallops, mussels, and basil oil.

Seasonal vegetables and chickpeas in coconut curry with cumin basmati rice.

Herb crusted mahi mahi with tomato caper relish and black garlic mash.

Creamy potatoes whipped with truffle butter and chives.

Wood-fired asparagus with preserved lemon and hollandaise sauce.

Basmati rice steamed with coconut milk, lime leaf, and toasted coconut.

Molten chocolate fondant with espresso ice cream and praline crumb.

Warm banana sticky toffee pudding with rum caramel and vanilla ice cream.

Creamy cheesecake with rum-soaked raisins and nutmeg anglaise.