The Clubhouse Restaurant - Daily Menus

 

 

Monday

 

| the Monday start |

Conch Ceviche 

lime, cilantro, ginger, coconut milk, local sweet potato chips | GF, NF 
-18- 

Red Snapper and Wahoo Fish Cakes

creole aioli, mixed greens | NF 
-16-

Quinoa Timbale 

coconut chips, marinated mango, avocado | GF, NF, V 
-14- 

Caribbean Seafood Chowder 

dark local rum, wild thyme | NF 
-16-

Mrs. Bain's Signature Pumpkin Soup 

pumpkin, leek, carrots, thyme | NF, V 
-14- 

Caesar Salad 

crispy shoe string potatoes, traditional Caesar dressing | GF 
-16- 

| the main | 

Local Seafood Risotto 

local seafood, roasted pumpkin, coconut lemongrass broth | GF, NF 
-30- 

Madras Chicken 

spinach, housemade chutney, fried papadum, basmati rice 
-32- 

Grilled Beef Tenderloin 

coconut pepper reduction, sweet potato mash, ratatouille | NF 
-48- 

Vegetable Fettuccine 

cherry tomatoes, fava beans, peas, basil pesto, parmesan | V 
-28- 

Jerked Double Cut Pork 

creole dasheen, sautéed vegetables, roasted pineapple sorrel coulis | NF, GF 
-34-

Deconstructed Roti 

curried chicken, traditional chick pea flat bread, mango chutney
-28-

Catchy of the Day

Caribbean inspired preparation

Anegada Lobster 

lemongrass drawn butter, rice and sautéed vegetables | NF, GF 
-58-




| the course | 

three course wine pairing dinner 

Greg Norman Sparkling Brut Reserve 

Tuna Tartare 

Mango, Avocado, Tomato, Basil Oil 

Kim Crawford Sauvignon Blanc 

Grilled Black Angus Beef Tenderloin 

Sautéed Asian Wild Mushrooms, Tamarind Port Wine Jus 

Glass of Bonterra Cabernet Sauvignon 

Chef Winston’s Key Lime Pie 

Three courses -55

Three courses with wine pairings -85


*Supplemental Charge applies to all Hotel Guests on Bitter End’s Meal Plan 

All prices subject to 15% Service Charge 

GF= Gluten Free | NF=Nut Free V=Vegetarian  

Tuesday

 

BITTER ENDS WEST INDIAN BBQ 

| the start | 

Seafood Ceviche Cocktail

Salt Fish Salad

Marinated Roasted Peppers and Chickpeas, Mustard Red Onion Vinaigrette

Tomato and Fresh Mozzarella Salad, Basil Pesto

Cucumber Chow, Caribbean Coleslaw

Garden Salad, Assorted Signature Dressings 

Mrs. Bain's Lobster Pepper Pot

Focaccia, Multigrain, Corn and Flat Breads

 

| the grill | 

Charbroiled Chimichurri Flank Steak Citrus 

Herb Marinade, Corn Salsa 

Bitter End Seafood Pelau 

Shrimp, Calamari, Wahoo and Chorizo, Saffron Rice 

Garlic Conch Stew, Coconut Milk

 

| the roast | 

Roasted Suckling Pig on the spit, Pineapple BBQ Sauce

 

| the sides | 

Herb Grilled New Potatoes

Seasonal Vegetables

Baked Virgin Gorda Fungi

Okra

Bell Peppers and Onions 

| the finish |  

Chef Winston’s Housemade Dessert Collection 

-47 per person- 

Buffet price subject to a 15% service charge 


| the flight | 

Enjoy a flight of selected signature wines to enhance your dining experience 

Santa Margherita Pinot Grigio 

Fresh, harmonious fruit set off by slight sweetness with a long finish full of delicate, tangy flavor. 

Glass of Wolf Blass Yellow Label Chardonnay 

Aromas of stone fruits following a generous, medium-bodied palate 

with a soft creamy texture, subtle oak and a lingering finish. 

Glass of Wolf Blass Yellow Label Shiraz 

Full bodied with dark berry fruits and ripe plum melds with spice and underlying oak notes 

-30- 

Inclusive of 15% service charge 

 

 

Wednesday


 | the Wednesday start |

Spiny Rock Lobster Salad 

mixed greens, plantain chips, tomato thyme dressing | NF
-22- 

Jerk Pork Johnny Cake 

guava dipping sauce | NF
-16- 

Cuban Black Bean Soup 

red onion, sour cream | GF, NF, V 
-14- 

Mrs. Bain's Pumpkin Soup 

pumpkin, leek, carrots, thyme | NF, V
-14- 

Conch Sweet Potato Cake 

citrus aioli | NF
-16-

Tropical Chopped Salad

greens, hearts of palm, tomatoes, avocados, cashews, papaya coconut vinaigrette | GF, V
-16-

| the main | 

Herb Marinated Wahoo 

turmeric, cilantro, coconut, tomato coulis, basmati rice | GF
-29- 

Roasted Ginger Chicken 

tamarind rosemary jus, sautéed vegetables, basmati rice | NF 
-32-

Grilled New York Strip Steak 

ginger molasses jus, potato mash, vegetables
-42- 

Rack of Lamb

crushed potatoes, sautéed vegetables, spearmint ginger reduction| NF
-39- 

Roasted Vegetable Risotto

seasonal vegetables, lemongrass broth | V, NF
-26-

Deconstructed Roti

curried lobster, traditional chick pea flat bread, mango chutney
-34-

Catch of the Day

Caribbean inspired preparation

Anegada Lobster

lemongrass crustaceous drawn butter, steamed rice, sautéed vegetables | NF, GF
-58-


 


| the course | 

three course wine pairing dinner 

Glass of Greg Norman Sparkling Brut Reserve 

Spiny Rock Lobster Salad 

Assorted Greens, Apple, Celery, Walnuts, Pommery Mustard Dressing 

Kim Crawford Sauvignon Blanc 

Braised Pork Tenderloin 

Star Anis, Hoisin and Plum Sauce, Cinnamon, Spices, Steamed Rice, 

Stir-Fried Vegetables 

Glass of Bonterra Cabernet Sauvignon 

Chef Winston’s Key Lime Pie 

Three courses -55

Three courses with wine pairings -85


*Supplemental Charge applies to all Hotel Guests on Bitter End’s Meal Plan 

All prices subject to 15% Service Charge 

GF= Gluten Free | NF=Nut Free V=Vegetarian  

 

Thursday


 | the Thursday start |

Tuna Tartare 

mango, avocado, tomato, basil oil | GF, NF
-19- 

Anegada Lobster Croquettes

plantain puree, watercress salad | NF
-18- 

Fried Plantains & Chicken Curry Medallions

cilantro aioli, pickled red onion, kuchila, green mango chutney | NF
-16- 

Mrs. Bain's Signature Pumpkin Soup 

pumpkin, leek, carrots, thyme | NF, V
-14- 

West Indian Pepper Pot Soup

garlic croutons
-14-

Farm to Table Salad

organic greens, papaya, avocado, tomatoes, cucumbers, coconut chips, citrus vinaigrette | GF, V
-16- 

| the main | 

Pan Seared Yellow Fin Tuna 

Meyer lemon, wasabi cilantro aioli, coconut rice, sautéed vegetables | GF, NF
-38- 

Citrus Grilled Organic Chicken Breast

yucca mash, sautéed chayote, pumpkin, guava orange reduction | NF
-32- 

Jerked Pork Chop 

Creole dasheen, sautéed vegetables, roasted pineapple sorrel coulis | GF, NF
-34- 

Coffee Rubbed Beef Tenderloin 

Jamaican coffee reduction, garlic crushed potatoes, sautéed vegetables | GF, NF
-48- 

Red Lentils and Seitan Stew

sautéed vegetables, crispy carrots | V, NF
-28-

Deconstructed Roti

curried chicken, traditional chick pea flat bread, mango chutney
-28-

Catch of the Day

Caribbean inspired preparation

Anegada Lobster

lemongrass crustaceous drawn butter, steamed rice, sautéed vegetables | NF, GF
-58-

 


| the course | 

three course wine pairing dinner 

Santa Margherita Prosecco 

Roasted Prawns with Papaya 

Chili Lime Dressing, Medley of Greens and Micro Herbs 

Domaine St. Andre Rose Cuvee Magali 

Marinated Lamb Rack 

Passionfruit, Ginger, Garlic, Hoisin Sauce, Potato Mash with Olives, Semi-dried Tomatoes, Bok Choy 

Wolf Blass Yellow Label Cabernet Sauvignon 

Chef Winston’s Key Lime Pie 

Three courses -55

Three courses with wine pairings-85


*Supplemental Charge applies to all Hotel Guests on Bitter End’s Meal Plan 

All prices subject to 15% Service Charge 

GF= Gluten Free | NF=Nut Free V=Vegetarian  

 

Friday

 

BITTER ENDS SEAFOOD SOIREE

| the start | 

Seafood Ceviche Cocktail

Smoked Fish Salad

Marinated Roasted Peppers and Chickpeas, Mustard Red Onion Vinaigrette

Tomato and Fresh Mozzarella Salad, Basil Pesto

Cucumber Chow, Caribbean Coleslaw

Garden Salad, Assorted Signature Dressings 

Mrs. Bain's Lobster Pepper Pot 

Focaccia, Multigrain, Corn and Flat Breads 

 

| the action | 

Chef Attended Pasta Station

Made to Order Fresh Pasta
Assorted Local Fish & Shellfish

 

| the grill | 

Fresh Local Caught Fish Fillets

Tropical Fruit Salsa

Garlic Conch Stew, Coconut Milk

Bitter End Seafood Pelau 

Shrimp, Calamari, Wahoo and Chorizo, Saffron Rice 

Charbroiled Chimichurri Flank Steak Citrus

Herb Marinade, Corn Salsa

 

| the sides | 

Herb Grilled New Potatoes

Seasonal Vegetables

Baked Virgin Gorda Fungi

Okra

Bell Peppers and Onions 

 

| the finish | 

Chef Winston’s Housemade Desserts Collection

 

-47 per person- 

Buffet price subject to a 15% service charge 

 

 

| the flight | 

Enjoy a flight of selected signature wines to enhance your dining experience 

Santa Margherita Prosecco 

Fresh and lively; Pleasantly dry with well-balanced acidity 

Glass of Wolf Blass Yellow Label Chardonnay 

Aromas of stone fruits following a generous, medium-bodied palate with a soft creamy texture, subtle oak and a lingering finish. 

Glass of Bonterra Cabernet Sauvignon 

Aromas of bright cherry, currant, and raspberry with notes of toasted oak and vanilla. Moderate weight, polished tannins and a balanced acidity 

-30

Inclusive of 15% service charge 

 

 

Saturday


 | the Saturday start | 

Wahoo Ceviche 

fruit reduction, citrus salad | GF, NF
-19- 

Watermelon Gazpacho

feta cheese, herb oil | V, GF
-14- 

Green Curry Tiger Shrimp

plantain bell pepper relish, microgreens | GF, NF
-22- 

Mrs. Bain's Signature Pumpkin Soup 

pumpkin, leek, carrots, thyme | V, GF, NF
-14- 

Sugar Cane Cured Pork Belly 

warm red lentil and asparagus salad, tamarind gastrique | GF, NF
-18-

Tropical Chopped Salad

organic greens, hearts of palm, tomatoes, avocados, cashews, papaya coconut vinaigrette | GF, V
-16- 

| the main | 

Whole Roasted Red Snapper 

rice and peas, sautéed vegetables, lemon herb vinaigrette | NF
-40- 

Organic Roasted Chicken

tamarind chipotle aioli, coconut rice, sautéed vegetables | NF
-32- 

Seared Beef Tenderloin and Lobster Cake

tomato chive hollandaise sauce, roasted sweet potatoes, sautéed vegetables | NF
-48- 

Coconut Crusted Rack of Lamb

mint sweet peas jus, pumpkin puree, sautéed vegetables | GF, NF
-39- 

Vegetable Tempura

sticky coconut rice | V
-26-

Deconstructed Roti

curried chicken, traditional chick pea flat bread, mango chutney
-28-

Catch of the Day

Caribbean inspired preparation

Anegada Lobster

lemongrass crustaceous drawn butter, rice and sautéed vegetables | NF, GF
-58-


 

  

| the course | 

three course wine pairing dinner 

Glass of Greg Norman Sparkling Brut Reserve 

Scallop Ceviche 

Exotic Fruit Reduction, Citrus Salad | V 

Kim Crawford Sauvignon Blanc 

Grilled Black Angus Beef Tenderloin 

Sautéed Asian Wild Mushrooms, Tamarind Port Wine Jus 

Glass of Bonterra Cabernet Sauvignon 

Chef Winston’s Key Lime Pie 

Three courses -55

Three courses with wine pairings -85

 


*Supplemental Charge applies to all Hotel Guests on Bitter End’s Meal Plan 

All prices subject to 15% Service Charge 

GF= Gluten Free | NF=Nut Free V=Vegetarian 

 

Sunday


 | the Sunday start | 

Tuna Tartare

mango, avocado, tomato, basil oil | GF, NF
-19- 

Pulled Chicken and Vegetable Wonton

pickled vegetables, tamarind lime dressing, mixed | NF
-16- 

Mrs. Bain's Signature Pumpkin Soup 

pumpkin, leek, carrots, thyme | GF, V
-14- 

Chilled Cucumber Mint Soup

Jamaican ginger beer, red pepper foam | GF, NF, V
-14-

Native Cracked Conch

corn and black bean fritter, avocado and mint aioli, mixed greens | NF
-18-

Local Farm to Table Salad

organic greens, papaya, avocado, tomatoes, cucumbers, coconut chips, citrus vinaigrette | GF, NF, V
-16- 

| the main | 

Coconut Crusted Fried Chicken

mashed sweet potatoes, sautéed greens
-27- 

Sugar Cane Thyme Pork Tenderloin

watermelon chutney, peas and rice, sautéed vegetables | GF, NF
-36- 

Roasted Prime Rib of Beef 

guava berry Merlot jus, herb mashed potatoes, sautéed vegetables| NF
-45- 

Pumpkin and Black Bean Lasagna

tomato sauce, spinach, ricotta cheese | V, NF
-26-

Deconstructed Roti

curried beef, traditional chick pea flat bread, mango chutney
-28-

Catch of the Day

Caribbean inspired preparation

Anegada Lobster

lemongrass crustaceous drawn butter, rice and sautéed vegetables | NF, GF
-58-



 

| the course | 

three course wine pairing dinner 

Santa Margherita Prosecco 

Grilled Portobello Salad 

Fresh Herbs, Citrus Reduction 

Kim Crawford Sauvignon Blanc 

Roasted Prime Rib of Beef 

Salt & Herbs, Garlic, Rosemary Red Bliss Potatoes, Oven Baked Vegetables, Onion Confit, Red Wine Jus 

Glass of Bonterra Cabernet Sauvignon 

Chef Winston’s Key Lime Pie 

Three courses -55

Three courses with wine pairings -85

 

 

*Supplemental Charge applies to all Hotel Guests on Bitter End’s Meal Plan 

All prices subject to 15% Service Charge 

GF= Gluten Free | NF=Nut Free V=Vegetarian  

 

PRO AM REGATTA

Keen on racing with us at the 31st Annual Pro Am Regatta, October 21-28, 2017? Join the Pro Am Regatta Facebook Group for all the details, updates, and schedule.  And for reservations, make sure to call our Travel Planners direct at 800-872-2392. 

Book Online

Get the Signal

Sign up for Bitter End's news and special offers