The Cliff Restaurant
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FIRST COURSE
SNOW CRAB CAKE
Coriander cream, coriander vinaigrette, red curry oil
GRILLED PORTOBELLO MUSHROOM SALAD
Mesclun greens, asparagus, parmesan, truffle vinaigrette
POTATO GNOCCHI AND PENNE PASTA
Prosciutto ham, baby spinach, parmesan sauce
FOIE GRAS AND CHICKEN LIVER PARFAIT
Apple & raisin chutney, port glaze
OPEN RAVIOLI OF SHRIMP
Pesto sauce, tomato fondue, aged parmesan
CARPACCIO OF BEEF TENDERLOIN (RAW)
Truffled rocket leaves, aged parmesan, capers, english mustard mayonnaise
SAVORY SNAILS IN A PUFF PASTRY CASE
Vegetables julienne, chive cream sauce
SPICY CAESAR SALAD
Shaved parmesan, chargrilled chorizo sausage
MAIN COURSE
FILLET OF PRIME BEEF TENDERLOIN
Wild mushroom fumée, morels, sautéed shiitake mushrooms, assorted baby vegetables, truffle & parmesan fries
FILLET OF DOLPHIN (MAHI MAHI)
Mushroom duxelle, wilted greens, parmesan cheese sauce, creamed potatoes
CARIBBEAN SHRIMP
Thai green curry coconut sauce, coriander rice, chargrilled vegetables, fried basil
12 OZ. VEAL RIB CHOP
Mustard & tarragon sauce, gratin potatoes, asparagus
PAN ROASTED CHICKEN BREAST
Crushed new potatoes, roasted garlic ~ rosemary sauce, assorted vegetables, white truffle oil
ROAST GRESSINGHAM DUCK BREAST
Wild mushroom fumée, creamed savoy cabbage, baby turnips, creamed potatoes, baby onions
Chef Paul Owens
Minimum BDS $265 per person for two courses. Add BDS $45 for dessert
17.5% VAT included. For parties of six persons and over, a discretionary
10% service charge will be added to the bill. Please ask about our cigar policy.