SAMPLE APPETIZER SELECTIONS

SHRIMP & AVOCADO TIMBALE - layers of sweet baby shrimp and diced avocado bound with sweet chili mayonnaise, served over fresh picked greens and finished with frizzled leeks and roasted red pepper coulis.

DUCK & VEGETABLE SPRING ROLLS - golden fried wonton wraps filled with stir-fried duck and assorted sliced vegetables.

SCOTTISH SMOKED SALMON ROSÉ - served chilled over a caper and red onion potato salad, finished with a parsley aioli.

ESCARGOT - tender snails simmered in a tomato herb and garlic sauce and served over Parmesan cheese toasts.

CHEESE & ONION RISOTTO CAKE - golden fried, pecan breaded cheese and onion risotto cake served over fresh picked greens and finished with a tarragon aioli.

PORTOBELLO MUSHROOM - char-grilled, marinated Portobello mushroom served over fresh picked greens, finished with a three-pepper relish and goat cheese drizzle.

CHICKEN MUSHROOM VOL AU VENT - diced chicken breast and assorted mushrooms simmered with white wine, roasted garlic and cream, served in a flaky puff pastry shell.

SPICY VEGETABLE FRITTERS - golden fried, Cajun spiced vegetable fritters served over fresh picked greens, with an avocado salsa, finished with a lime infused sour cream.

FRESH MUSSELS - steamed with baby bok choy in a ginger and sake broth, finished with wasabi aioli and frizzled nori.

MOZZARELLA & PROSCIUTTO - phyllo basket filled with mozzarella cheese, cherry tomatoes and prosciutto ham, served with fresh picked baby greens and a balsamic reduction.

SAMPLE HOMEMADE SOUP SELECTIONS

COLD
Chilled Tropical Fruit
Chilled Banana, Orange & Amaretto
Chilled Tomato Gazpacho
Chilled Melon
Chilled Strawberry
Chilled Peach & Mango
Vichyssoise

HOT
Bermuda Fish Chowder
Broccoli & Asparagus
Curried Mussel & Potato
Zucchini & Smoked Salmon
Beef Consommé
Summer Squash
Cream of Broccoli & Stilton
Cream of Vegetable
Turkey Noodle
Mushroom & Cilantro Cream
Cream of Carrot & Ginger
Duck & Chive Consommé
Cream of White Onion

SAMPLE SALAD SELECTIONS
Fresh Picked Island Greens
Caesar
Vegetable Pasta
Pear Waldorf
Spinach
Cucumber & Tomato
Greek Cous Cous Salad
Green Been
Baby Spinach

SAMPLE ENTREES

SAMPLE BEEF SELECTIONS

FILET MIGNON - certified Black Angus tenderloin of beef served with chive whipped potatoes, char-grilled zucchini and topped with wasabi sour cream sauce and an onion Worcestershire drizzle.

NEW YORK STRIP STEAK - char-grilled, spice rubbed certified Black Angus strip steak served with golden fried potatoes and sautéed snow peas, finished with a honey mustard barbecue sauce.

RIB EYE STEAK - char-grilled certified Black Angus rib eye steak served with crushed baby red potatoes and seasonal vegetables, finished with beer battered Bermuda onions and garlic chive butter.

BEEF TENDERLOIN - seared certified Black Angus beef tenderloin served with whipped potatoes and a sautéed bean medley, finished with a green peppercorn sauce.

ROAST PRIME RIB OF BEEF - slow roasted certified Black Angus beef served with Yorkshire pudding, herb roasted potatoes & carrots, finished with a red wine jus.

BACK TO TOP

Sample Dinner Menus

The Cedar Room's dinner menu changes nightly, enabling resort guests to enjoy a different culinary experience each evening. The following are a few of the items that appear on the constantly changing evening menus…

SAMPLE POULTRY SELECTIONS

CORNISH GAME HEN - char-grilled spice rubbed hen served with golden fried potatoes and sautéed curly kale, smothered with a tamarind and Bermuda Black Seal Rum barbecue sauce.

BREAST OF DUCK - five-spice roasted duck breast served with a pan-fried potato cake and sautéed baby zucchini, finished with a blueberry and ginger jus.

GRILLED QUAIL - char-grilled, herb marinated quail served with a potato cake and
prosciutto wrapped asparagus, finished with a truffle shallot jus.

JERK CHICKEN - oven roasted jerk-spiced chicken breast served with garlic grilled corn and wilted mustard greens, finished with a watermelon and ginger salsa.

ROAST GUINEA FOWL - oven roasted, bacon wrapped game bird served with a truffles asiago potato tower and sautéed spinach, finished with a three onion jus.
BACK TO TOP

SAMPLE FISH SELECTIONS

YELLOWIN TUNA - char-grilled miso marinated tuna steak served with coconut rice and sautéed daikon, finished with a wasabi butter sauce.

ROCKFISH - pan-fried rockfish filet topped with a shrimp and chive crust, served over ginger rice and a sautéed vegetable julienne; finished with a coconut lime sauce.

WAHOO - char-grilled blackened local wahoo fish filet served over a pan-fried polenta cake with sautéed leeks, finished with a sweet yellow pepper coulis.

RED SNAPPER - pan-fried almond dusted snapper filet served with saffron infused rice and vegetable ribbons, finished with banana rum chutney and a citrus drizzle.

ATLANTIC SALMON - pan-fried herb marinated salmon filet served over steamed rice and sautéed asparagus, finished with a saffron champagne cream sauce.

MAHI MAHI - dill crusted mahi mahi filet served with peas'n'rice and sautéed zucchini, finished with a watermelon mango salsa and Midori reduction.

SWORDFISH - char-grilled cumin rubbed swordfish steak served over dill rice and sautéed pumpkin, finished with cucumber and tomato raita and pappadom crisps.
BACK TO TOP

SAMPLE SHELLFISH SELECTIONS

SEAFOOD MEDLEY - scallops, shrimp, mussels and calamari simmered in a rich seafood bisque with pearl vegetables, served with dill rice and garnished with frizzled beets.

SEA SCALLOPS - plump pan-seared sea scallops served with green tea infused rice, roasted spaghetti squash and a compote of cherry tomatoes & basil, finished with a tropical sweet and sour sauce.

TIGER SHRIMP - Cajun sautéed jumbo shrimp served with coconut rice and wilted greens, topped with char-grilled pineapple salsa and finished with a lime aioli.

SEAFOOD PIE - scallops, shrimp, mussels and calamari simmered with pearl vegetables in a brandy flamed shrimp and dill bisque, topped with a golden baked puff pastry lid.

COCONUT SHRIMP - golden fried coconut shrimp served with peas'n'rice and sautéed vegetables, finished with a lemon grass ginger sauce.
BACK TO TOP

SAMPLE PASTA SELECTIONS

GRILLED VEGETABLE LASAGNA - layers of grilled vegetables and pasta baked with Italian cheeses and served with an herb tomato sauce and basil grilled bread.

RIGATONI PASTA - pasta tubes tossed with roasted seasonal vegetables in a creamy fresh picked basil and asiago cheese sauce.

TOMATO RAVIOLI - tomato ravioli filled with ricotta cheese and served over baked spaghetti squash, topped with a basil cream sauce and feta cheese.

PENNE PASTA - tri-colored pasta tubes tossed with char-grilled vegetables and cherry tomatoes, with sun-dried tomato pesto, topped with shaved Pecorino Romano cheese.

MUSHROOM RISOTTO - slow cooked Italian Arborio rice tossed with sautéed forest mushrooms, pearl onions and peas, finished with Pecorino Romano cheese.

ORECCHIETTE PASTA - bowl shaped pasta tossed with artichokes, roasted roma tomatoes and fresh basil in an extra virgin olive oil, topped with crumbled feta cheese.

SAMPLE VEAL, LAMB AND PORK SELECTIONS

RACK OF LAMB - char-grilled rosemary marinated rack of lamb served with crushed baby red potatoes and sautéed zucchini ribbons, finished with a blueberry and port jus.

PORK CHOP - spice grilled pork chop served with onion-braised potatoes, bacon-fried cabbage, fig and apple chutney and a balsamic drizzle.

VEAL SCALOPPINI - pan-fried herb rubbed veal filet served with chive whipped potatoes and braised endive, finished with a caramelized pearl onion sauce.

RACK OF VEAL - oven roasted rack of veal stuffed with caramelized apples and brie cheese, served over crushed red potatoes and sautéed snow peas, finished with a red currant Madeira jus.

PORK TENDERLOIN - oven roasted pork tenderloin stuffed with apricots, pistachio and tarragon topped with peach chutney and an apple cider jus, served with dauphinoise potatoes and roasted parsnips.

LAMB SHANK - mint marinated lamb shank simmered in a cranberry Madeira jus, served over mustard whipped potatoes, steamed asparagus and frizzled onion rings.

VEAL CHOP - truffle roasted veal chop served with eggplant fritters, dauphinoise potatoes and a mushroom pearl onion sauce.

SAMPLE DESSERT SELECTIONS

CARAMEL CHOCOLATE CHIP COOKIE PARFAIT - a half frozen caramel ice cream parfait full of chunks of chocolate chip cookies.

PEACH CRUMBLE - made with peaches and dried cherries, served warm with vanilla ice cream.

MIXED BERRY ALMOND PILLOW - flaky almond puff pastry filled with vanilla pastry cream, mixed berries and whipped cream.

CHOCOLATE FRANGELICO MOUSSE - a light mousse made with milk chocolate and flavored with Frangelico liqueur.

COCONUT MALIBU ICE CREAM PARFAIT - a half frozen ice cream parfait made with coconut milk and flavored with Malibu coconut rum, topped with coconut shavings.

CRÈME CARAMEL - light egg custard flan served with a caramel sauce.

CHOCOLATE CAKE FLORENTINE - a layered vanilla sponge cake laced with Amaretto liqueur and filled with a Swiss chocolate ganache, topped with an almond honey cookie.

MANGO CHEESECAKE - Viennese sponge cake topped with a light cream cheese mousse and jellied mango puree.

PISTACHIO ICE CREAM BOMB - a pistachio ice cream parfait filled with strawberry ice cream.

CREAM CHEESE SOUFFLÉ - a hot cream cheese soufflé flavored with lemon and orange zest - topped with a raspberry sauce.

BAILEY'S WHITE CHOCOLATE SOUFFLÉ GLACE - a half frozen white chocolate ice cream soufflé flavored with Bailey's Irish Cream liqueur.

MINT CHIP BRANDY CASSATA - a mint chip ice cream bomb filled with egg brandy parfait.

CHOCOLATE CHEESECAKE - baked cream cheese cake made with white chocolate and diced candied ginger, with an Oreo cookie crust.

LINZER TORTE - hazelnut cinnamon shortbread cake filled with raspberry jam and served a la mode, an Austrian specialty.

MARSCARPONE ÉCLAIR - chocolate éclair filled with a rich marscarpone cream.