Friday and Saturday Dinner

Friday and Saturday  September 3 & 4, 2010 Destination Dining: The Caribbean Islands Casting Off Beef Empanadas Limon Crema Agria $6.00 Coconut Prawns Mango Chutney $7.00 Basket of French Fries or Onion Rings $8.00 Oysters on the Half-Shell Half Dozen Fresh-Shucked Oysters Bloody Mary Cocktail Sauce & Pico de Gallo $11.00 Full Dozen Fresh-Shucked Oysters Bloody Mary Cocktail Sauce & Pico de Gallo $21.00 Sea to Shining Sea Shrimp Sofrito Soup & Salad Bar ($5.00 if accompanying a main course selection) $10.00 Grilled Vegetable Ravioli Alfredo Sauce Parmesan Cheese Seasonal Vegetable (V) $12.50 Portobello Mushroom au Gratin Eggplant, Grilled Summer Squash, Tomato (V) $12.50 Jerk Chicken Puerto Rican Rice & Beans, Fried Plantains $14.50 Jamaican Lamb Curry Puerto Rican Rice & Beans, Fried Plantains $17.00 Filet Mignon Cabernet Demi-Glace Whipped Potatoes $22.00 Caribbean Babyback Ribs Pineapple BBQ Sauce Puerto Rican Rice & Beans $17.00 Rivers and Tides Pan-Roasted Sea Bass Chorizo-Infused Crabalaitos and Corn Salsa Fried Plantains $22.00 Fish and Chips Housemade Tartar Sauce, Malt Vinegar $15.00 Sea Scallops Cubana Gauva Glaze, Paella Risotto $21.00 Sailors’ Grill The Corinthian Burger Kaiser Roll, Crisp Lettuce, Sliced Tomato and Red Onion $9.50 The Premium Cut Burger (Black Angus Beef) All the Fixings and Caramelized Onion $12.50 Executive Chef: Alberto Villela - Sous Chef: Jerry Lynn Roberts Jr. 16% Service Charge and 9.00% sales tax will be added (V) = Vegetarian