The Clubhouse Restaurant - Daily Menus

 

 

Monday

 

| the Monday start |

Tuna Tartare

Mango, Avocado, Tomato, Basil Oil | GF, NF
-18- 

Coconut Conch Ceviche 

Lime, Cilantro, Ginger, Red Onion, Coconut Milk, Local Sweet Potato Chips 
-16- 

Tropical Gazpacho 

Caribbean Thyme, Housemade Croutons | NF, V 
-12- 

Mrs. Bain's Signature Pumpkin Soup 

Pumpkin, Leek, Carrots, Fresh Thyme, Allspice 
-16- 

Bitter End’s Signature Salad 

Inspired by the Season | Inquire tableside | GF, V 
-19- 

| the main | 

Caribbean Bouillabaisse 

Daily Catch Fish, Scallops, Prawns, Conch, Lemongrass Broth | GF, NF 
-30- 

Grilled Free Range Chicken Breast 

Herbed Cream Cheese Filling, Foie Gras, Bio Vegetables, Lemon Confit | GF, NF 
-29- 

Grilled Black Angus Beef Tenderloin 

7 oz | Sautéed Asian Wild Mushrooms, Tamarind Port Wine Jus | GF, NF 
-38- 

Fettuccine Pasta 

Semi-dried Cherry Tomatoes, Fava Beans, Peas, Basil Pesto, Parmesan | V 
-28- 

| the daily | 

Anegada Lobster* 

-58- 

Fresh Catch 

-29-  

Daily specials prepared with Caribbean Inspiration | Lobster available seasonally 


| 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 | 

Mixed Garden Green Salad, Selection of Dressings 

Saltfish, Green Banana and Ripe Plantain Salad 

Mrs. Bain's Homemade Pumpkin Soup 

Traditional West Indian Johnny Cakes 

| the grill | 

Grilled Jerk Chicken Thigh 

Served with Crispy Garlic Bread 

Herb Marinated Fresh Fish Fillets 

Steamed Caribbean Fish, Cool Cucumber Salad 

Caribbean Stewed Beef 

Slow-Cooked, Marinated Beef, Local Ground Provisions 

BBQ Spare Ribs 

Spicy guava BBQ sauce  

| the sides | 

Baked Potatoes 

West Indian Peas and Rice 

Grilled Corn Wheels 

| the finish |  

Selection of Chef Winston’s Housemade Desserts 

-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 

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

-22- 

Beef Carpaccio 

Mixed Caribbean Spices, Sesame Seeds, Coriander Oil, Mixed Greens 

-20- 

Mrs. Bain's Signature Pumpkin Soup 

Pumpkin, Leek, Carrots, Fresh Thyme, Allspice | V 

-16- 

Bitter End’s Signature Salad 

Inspired by the Season | Inquire tableside | GF, V 

-19- 

| the main | 

Grilled Red Snapper 

Brittle Peanut Crusted, Lemongrass, Tamarind, Peanut Sauce, Wild Mushroom Risotto, Local Vegetables 

-29- 

Tandoori Chicken Breast 

Mint Yoghurt Dressing, Fresh Roti Skin, Housemade Mango Chutney, Coconut Basmati Rice | NF 

-28- 

Braised Pork Tenderloin 

Star Anis, Hoisin and Plum Sauce, Cinnamon, Spices, Steamed Rice, Stir-Fried Vegetables | NF 

-35- 

Eggplant & Potato Parmigiana 

Gratinated Eggplant and Potato with Tomato & Parmesan Sauce| V 

-26- 

| the daily | 

Anegada Lobster* 

-58- 

Fresh Catch 

-29-  

Daily specials prepared with Caribbean Inspiration | Lobster available seasonally 


| 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 |

Marinated Mahi Mahi 

Fresh Herbs and Caribbean Spices, Cilantro Pesto 

-18- 

Roasted Prawns with Papaya 

Chili Lime Dressing, Medley of Greens and Micro Herbs | GF 

-22- 

Bell Pepper Soup with Avocado 

Medallions of Rock Lobster | GF, NF 

-16- 

Mrs. Bain's Signature Pumpkin Soup 

Pumpkin, Leek, Carrots, Fresh Thyme, Allspice | V 

-16- 

Bitter End’s Signature Salad 

Inspired by the Season | Inquire tableside | GF, V 

-19- 

| the main | 

Grilled Herbed Wahoo Loin 

Pancetta, Vegetables Risotto with Peas Jus | GF, NF 

-29- 

Curried Jaipur Chicken 

Saffron Rice, Spinach Puree, Fresh Roti Bread, Homemade Chutney 

-27- 

Marinated Lamb Rack 

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

-36- 

Vegetable Lasagna 

Oven Roasted, Seasonal Vegetables, Tomatoes, Mozzarella, Parmesan | V 

-28- 

| the daily | 

Anegada Lobster* 

-58- 

Fresh Catch 

-29-  

Daily specials prepared with Caribbean Inspiration | Lobster available seasonally 


| 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 TABLE 

| 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 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 sides | 

Herb Grilled New Potatoes 

Seasonal Vegetables 

Baked Virgin Gorda Fungi, Okra, Bell Peppers and Onions 

 

| the finish | 

Selection of Chef Winston’s Housemade Desserts 

 

-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 | 

Scallop Ceviche 

Exotic Fruit Reduction, Citrus Salad | V 
-32- 

Grilled Asparagus 

Poached Egg, Smoked Salmon, Medley of Greens, Marinated Olive Oil, Parmesan Shavings | V 
-28- 

Watermelon Gazpacho 

Semi-Dried Tomato Salsa, Cucumber Roasted Bell Peppers, Celery, Fresh Basil | V 
-12- 

Mrs. Bain's Signature Pumpkin Soup 

Pumpkin, Leek, Carrots, Fresh Thyme, Allspice 
-16- 

Bitter End’s Signature Salad 

Inspired by the Season | Inquire tableside | GF, V 
-19- 

| the main | 

Seared Yellow Fin Tuna 

Crust of Sesame Seeds, Poppy Seeds, Spices on Wilted Baby Spinach, Tobiko Beurre Blanc 
-32- 

Oven Baked Free Range Paradise Chicken 

Vegetable Stew and Spices from the Caribbean, Pappardelle Pasta | NF 
-29- 

Grilled Beef Rib Eye Steak 

10 oz | Bearnaise Sauce or Shallots Red Wine Reduction | GF,NF 
-38- 

Caribbean Ratatouille 

Vegetable Stew with Couscous | V 
-22- 

| the daily | 

Anegada Lobster* 

-58- 

Fresh Catch 

-29-  

Daily specials prepared with Caribbean Inspiration | Lobster available seasonally 

 

  

| 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 | 

Grilled Portobello Salad 

Fresh Herbs, Citrus Reduction | GF,N 
-18- 

Thai Fusion Style Beef Salad 

Vermicelli Lime Dressing, Chili Oil, Papaya & Mango 
-25- 

Mrs. Bain's Signature Pumpkin Soup 

Pumpkin, Leek, Carrots, Fresh Thyme, Allspice 
-16- 

Bitter End’s Signature Salad 

Inspired by the Season | Inquire tableside | GF, V 
-19- 

| the main | 

Assorted Satay Skewers 

Cucumber and Rice Cake, Peanut Sauce 
-27- 

Roasted Mahi Mahi 

Pea Puree, Assorted Vegetables, Passion Fruit Beurre Blanc | GF, NF 
-29- 

Roasted Prime Rib of Beef 

Salt & Herbs, Garlic, Rosemary Red Bliss Potatoes, Oven Baked Vegetables, Onion Confit, Red Wine Jus | GF, NF 
-38- 

Fettuccine Pasta 

Asparagus Tips, Sundried Tomatoes, Lemon Oil, Tagiasca Olives, Parmesan Shavings | V 
-29-

| the daily | 

Anegada Lobster* 

-58- 

Fresh Catch 

-29-  

Daily specials prepared with Caribbean Inspiration | Lobster available seasonally 


 

| 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  

 

"MAY DAYS" SPECIAL OFFER

For those super special early days of May, including Cinco de Mayo and Mother's Day, inquire about our 20% off "May Days" special offer (good for travel by May 1-17) by calling our friendly Travel Planners at 800-872-2392. A great Mother's Day gift idea!

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