Rhodes Restaurant
“There is no love sincerer than the love of food.”
- George Bernard Shaw
Inspired by the ingredients available to us from Grenada's lush and fertile soils, Celebrity chef Gary Rhodes mixes elegant cuisine with the spices and flavours of the island to create a world class dining experience.
Popular with both in house guests and locally, the indulgent ambiance is enhanced by the evening’s entertainment, whether it is the beat of steel pans or beautiful sounds of the concert pianist.
Please note that after 7pm and for dinner the dress code is Smart Casual, which excludes, shorts, hats and sleeveless shirts for gentlemen.
Rhodes Restaurant
Sample Menu
All prices include 10% service & 15% VAT
EC$ prices are approximate
Jan 2012
| Gary Rhodes Starters | ||
| US$ | EC$ | |
|
Soup* Chilled gazpacho soup with fresh melon |
13.00 | 34.85 |
|
Prawns Pan-fried tiger prawns with a citrus souscaille |
18.00 | 48.25 |
|
Crispy pork fritters With apple, pink grapefruit, celery and walnut salad |
17.00 | 45.55 |
|
Beetroot, fig and onion tart* With soft goats’ cheese and red wine, port syrup |
16.00 | 42.90 |
|
Salmon Warm buttered escalope with a sweet and sour lime and vanilla, fennel, watermelon and paw-paw salad |
18.00 | 48.25 |
|
Shrimp The Calabash classic shrimp and callaloo tart |
18.00 | 48.25 |
|
Butternut squash risotto* With toasted almonds, spring onions and fresh herb vinaigrette. Served as a main course with grilled shrimps |
18.00 29.00 |
48.25 77.80 |
| *Vegetarian dishes | ||
| Gary Rhodes Main Courses | ||
| US$ | EC$ | |
|
Buttered Dorado With a shrimp, ginger butter sauce and passion fruit and pineapple vinaigrette |
35.00 | 93.80 |
|
Grilled snapper fillet With a lobster, christophene and orange bouillabaisse |
38.00 | 101.85 |
|
Fillet of beef On a roast potato cake with sautéed mushrooms and a wholegrain mustard cream sauce |
49.00 | 131.35 |
|
Roast loin of lamb On a sweet vegetable ratatouille tart with mint hollandaise and roast gravy |
48.00 | 128.65 |
|
Surf and turf pork Roast pork fillet medallions with seared tiger prawns and sweet pea puree |
40.00 | 107.20 |
|
Chicken Pan fried chicken supreme with tomato, thyme and melting Swiss cheese |
31.00 | 83.10 |
|
All main courses include vegetables or salad of the day |
||
| Chef's Desserts | ||
| US$ | EC$ | |
|
Chocolate banana pudding With chocolate ice cream |
15.00 | 40.20 |
|
Bailey’s crème brulee A Calabash favourite |
15.00 | 40.20 |
|
Fresh fruit plate Served with sour-sop ice cream and passion fruit syrup |
13.00 | 34.85 |
|
Ice cream and sorbets A selection of local flavours |
10.00 | 26.80 |
|
Selection of cheese With biscuits and celery |
12.00 | 32.20 |
| Ice Cream Cocktails | ||
| Vanilla ice cream with Grenadian rum and nutmeg | 11.00 | 29.50 |
| Nutmeg ice cream with De La Grenade liqueur | 11.00 | 29.50 |
| Grenada Chocolate ice cream with Kahlua | 11.00 | 29.50 |
| Banana ice cream with Baileys & whiskey | 11.00 | 29.50 |
| Guinness ice cream with Irish Whiskey | 11.00 | 29.50 |
| Selection of tea | 3.00 | 8.05 |
| Filtered coffee | 5.00 | 13.40 |
| Espresso | 6.00 | 16.10 |
| Cappuccino | 7.00 | 18.75 |
| Double espresso | 8.00 | 21.15 |
| Chef's Daily Specials | ||
| Monday 9th Jan 2012 | ||
| Starters | ||
| US$ | EC$ | |
|
Soup Cream of celery with garlic crouton |
10.00 | 26.80 |
|
Caliste crab back Served with mixed salad and Calabash dressing |
15.00 | 40.20 |
|
Salad Minted cucumber and pawpaw |
12.00 | 32.20 |
| Main Course | ||
|
King fish Grilled and served with sesame buttered cabbage and lemon butter sauce |
30.00 | 80.40 |
|
Chicken Honey roast breast with braised butterbeans, tomatoes and bacon |
31.00 | 83.10 |
|
Lobster Warm Lobster with French fries and lemon garlic mayonnaise |
48.00 | 128.65 |
|
Roast vegetables* With calalloo topped with parmesan cheese |
29.00 | 77.80 |
All dishes may contain nuts or nut products
Please inform a member of staff if you have food allergies
Children’s menu and Vegetarian’s dishes available
