DRINK MENU

Premium Brand Cocktails 5.50 – 6.50
Deluxe premium brand cocktail    7.00-9.00
Cordials and Cognac 7.00 - 12.00
Premium Wine Gl. 5.00 –8.00
Bottle Beer  4.00
Frozen/Tropical  6.50  - 8.00
Mineral Water 5.50 liter
Fruit Juice /soda 1.95/2.50

PACKAGE BARS

Premium Bar Not inclusive of deluxe brand or frozen dink
1st hour $12.00 additional hours $9.00 each

Full Bar. Not inclusive of Cognacs, Liquors and cordials
1st hour $14.50 additional hours $10.00 each

 

Hors d'houvres Menu

Cold

Smoked Marlin tartlets
Tomato and Mozzarella skewers
Smoked salmon Rosette
Salami & herbed cream cheese
Shrimp salad canapés
Country pate on croutons
Roasted eggplant with goat cheese
Roasted garlic and Brie
Marinated conch Cayman style
Crab and avocado tartlets
Portobello and rosemary Kebab with lemon vinaigrette
Toasted  crostini  with herbed pesto and vine-ripen tomato
Seared tuna with tapanade on grilled pizza dough 
Roasted Eggplants baba Ganush with pita bread      
 Smoked salmon with dill–cucumber sour cream on polenta crouton
$2.25  each

Hot

Jamaican style beef patties
Jerk chicken skewer
Chicken satay with jack Daniel barbecue sauce
Miniature gourmet pizzas (assorted toppings)
Mozzarella and spinach baked in puff pastry
Bacon wrapped scallops or oysters
Miniature crab cakes
Fried Calamari, tartar sauce
Conch fritters
Thai beef skewer with peanut sauce
Gorgonzola  stuffed mushroom
Mini feta and spinach tartlets
Fried pot sticker with sweet and sour sauce
Soy-Ginger grilled tiger shrimp satays with aioli sauce
Lobster and  scallion shooters with coconut chilly sauce   

$2.75  each

Recommended For Cocktail reception 5 to 6 pieces per person

PLACED HORS D`OUVRES

Assorted cold Canapés tray  $100.00               
Assorted hot appetizers  $150.00
Chilled jumbo shrimp with cocktail sauce  $210.00
Coconut shrimp  $150.00
Smoked salmon with condiments and melba toast  $175.00
Assorted seafood platter (oysters, clams, mussels, shrimp, lobster)  $220.00
Assorted Italian bruschetta  $100.00 
Assorted Italian antipasto  $150.00
European cheese platter with water biscuits  $125
Fruit mirror $75.00
Fruit and cheese mirror  $100

Please create your own menu  from the below described items

 

RISTORANTE PAPPAGALLO
Menu 1

 3   COURSE $42.00   PER PERSON
(SELECT 2  STARTER, 3 MAIN, 2 DESSERTS)

FIRST COURSE - CHOOSE 2

Simple Caesar with toasted pine nuts, shaved parmesan and  rosemary croutons
Red and yellow tomato salad with mozzarella, on grilled Tuscany bread and balsamic reduction
Baby Lettuce with avocado, cucumber, cherry tomato, toasted almonds, feta and sweet Dijon Vinaigrette

Baby field green and spinach, with honey roasted shallots, chili pistachios and raspberry vinaigrette

               Tender spinach leaves tossed in balsamic vinaigrette with hearts of palm, Gorgonzola cheese, spicy walnuts
Grilled marinated Portobello mushrooms with Asiago cheese, truffle red wine reduction
Roasted Duck ravioli with wild mushroom sauce and toasted pine nuts

West Bay conch red conch chowder

MAIN - CHOOSE 3

Eggplant lasagna with pesto in a light tomato-sweet basil sauce
Pan seared red snapper on Lobster risotto and lemon - chive butter

Blackened wild Atlantic Salmon over garlic mashed potatoes, sautéed spinach and a saffron creamy corn sauce

Pan seared Bluenose grouper with yellow-red tomato-artichoke ragout and wilted baby spinach

Grilled Mahi-Mahi with a  lemon capers white wine sauce

Lobster ravioli with a brandy lobster essence and fine diced tomatoes

Veal (or Chicken) scaloppini truffled whipped potatoes and sweet marsala sauce

Breast of Chicken filled with herbed goat cheese, prosciutto and asparagus, dill cream sauce

Jerk pork tenderloin with Jack Daniel sauce, roasted garlic mashed potatoes,  plantain chips

Herb-and garlic-NY steak  yellow beans tossed with olive-shallot butter and double baked Yukon gold potatoes

DESSERTS - CHOOSE 2

Marinated wild berries served in pastry with gelato

West Bay banana cake with white chocolate mousse and cookie crust

Blue Mountain Coffee Crème Brule

NY Cheesecake with Baileys Irish cream sauce

Key lime chilled soufflé with passion fruit sauce

Tiramisu Pappagallo

RISTORANTE PAPPAGALLO
Menu 2

 3   COURSE $ 46.50  PER PERSON
( SELECT 3  STARTERS, 3 MAIN, 2  DESSERT)

FIRST COURSE - CHOOSE 3

Simple Caesar with toasted pine nuts, shaved parmesan and  rosemary croutons

Red and yellow tomato salad with mozzarella, basil pesto and balsamic reduction

Baby French brie wrapped with prosciutto baked in pastry served with roasted macadamia and pear chutney

Blue Crab filled Ravioli with saffron-tomato essence

Tender spinach leaves tossed in balsamic vinaigrette with hearts of palm, Gorgonzola cheese, spicy walnuts

Citrus-Tequila house-cured salmon, avocado salsa, yucca chips, with a citrus-pink peppercorn dressing

Grilled Portabella mushroom with provolone cheese, truffle sauce, glazed pearl onions

Roasted Duck ravioli with wild mushroom brandy cream sauce and toasted pine nuts

Jumbo lump crab – corn and pancetta with aioli

Eggplant lasagna with pesto in a light tomato-sweet basil sauce

MAIN - CHOOSE 3

Pan seared red snapper on Lobster risotto and lemon - chive butter

Pan roasted  Corvina Seabass with yellow-red tomato- artichoke ragout , sautéed spinach

Grilled Mahi-Mahi with Roasted tomatoes, garlic , olive and country peppers

Blackened wild Atlantic Salmon over garlic mashed potatoes, sautéed spinach and a saffron creamy corn sauce

Lobster ravioli with a crustacean sauce

Veal (or Chicken) scaloppini , truffle whipped potatoes  and sweet Marsala sauce

Breast of chicken filled with herbed goat cheese, prosciutto and asparagus, dill cream sauce, served with a rotini primavera

Jerk pork tenderloin with Jack Daniel sauce, roasted garlic mashed potatoes, plantain chips

Lobster and shrimp sautéed with tomato, mushrooms and scallions in a flaming brandy, tarragon cream sauce,  with braids of pasta

Jumbo Shrimps sautéed with a spicy Fra Diavolo Tomato sauce served with risotto cakes and grilled vegetables

Herb-and garlic-NY strip loin   yellow beans tossed with olive-shallot butter and double baked Yukon gold potatoes

Grilled Marinated Rib eye steak served with cumin dusted shoestring potatoes

DESSERTS -CHOOSE 2

Marinated wild berries served in pastry with gelato

West Bay banana cake with white chocolate mousse and cookie crust

Pappagallo trio of dessert ( instead of Choice of two  )
fresh fruit sorbet marinated berries, tiramisu and white chocolate-banana pie  

White chocolate-mascarpone napoleons with marinated strawberries

Apple-philo tart with hazelnut-brittles served with vanilla ice cream and caramel sauce

Pappagallo homemade cheesecake with fresh fruits

Key lime chilled soufflé with passion fruit sauce
Tiramisu Pappagallo

 

RISTORANTE PAPPAGALLO
Menu 3

4    COURSE $ 52.00   PER PERSON
( SELECT 2 STARTER , 2 SECOND, 3 MAIN, 2  DESSERT)

STARTER - CHOOSE 2

Simple Caesar with toasted pine nuts, shaved parmesan and Garlic  croutons

Baby Lettuce with avocado, cucumber, cherry tomato, toasted almonds, feta and sweet Dijon vinaigrette

Red and yellow tomato salad with mozzarella, on grilled Tuscany bread and balsamic reduction

Eggplant lasagna with pesto in a light tomato-sweet basil sauce

Lobster and scallop bisque, coconut cream and West Indian rouille

Roasted corn and crab chowder

Citrus-Tequila house-cured salmon, avocado salsa, yucca chips, with a citrus-pink peppercorn dressing

Coconuts golden jumbo shrimps with passion-mango sauce

SECOND COURSE – CHOOSE 2

Roasted duck ravioli with wild mushroom sauce and toasted pine nuts

Lobster ravioli with crustacean sauce

Asparagus-Ricotta filled caramelle sautéed with fresh diced tomatoes and sweet basil

Baby French brie wrapped with prosciutto baked in pastry served with roasted macadamia and pear chutney

Blue Crab filled Ravioli with saffron-tomato essence

Grilled marinated Portobello mushrooms with asiago cheese, truffle wine reduction

Baby field green and spinach, with honey roasted shallots, chili pistachios , toasted sesame seeds goat cheese and Raspberry vinaigrette

               Tender spinach leaves tossed in balsamic vinaigrette with hearts of palm, Gorgonzola cheese, spicy walnuts

MAIN - CHOOSE 3

Pan seared Corvina seabass on lobster risotto and lemon - chive butter

Blackened wild Atlantic Salmon over garlic mashed potatoes, sautéed spinach and a saffron creamy corn sauce

Pan Roasted  Red Snapper with yellow-red tomato- artichoke ragout crushed purple potatoes, sautéed spinach

Breast of chicken filled with herbed goat cheese, prosciutto and asparagus, dill cream sauce, served with a rotini primavera

Jerk pork tenderloin with Jack Daniel sauce, roasted garlic mashed potatoes, plantain chips

Lobster and shrimp sautéed with tomato, mushrooms and scallions in a flaming Brandy,  tarragon cream sauce, with braids of pasta

Herb-and garlic-NY strip loin   yellow beans tossed with olive-shallot butter and double baked Yukon gold potatoes

Bacon Wrapped Tenderloin of Beef  topped with gorgonzola cheese roasted shallot-port wine sauce, garlic whipped potatoes

Jumbo Shrimps sautéed with a spicy Fra Diavolo Tomato sauce served with risotto cakes and grilled vegetables

Herbed crusted roasted rack of lamb served with Sicilian caponata, and roasted garlic potatoes

 DESSERTS - CHOOSE 2

Marinated wild berries served in pastry with gelato

Fresh Strawberry Romanoff
                                                  
                                                West Bay banana cake with white chocolate mousse and cookie crust

Pappagallo Trio of Dessert (fresh fruit sorbet marinated berries, Tiramisu and Chocolate Profiteroles  )

White chocolate-mascarpone napoleons with honey roasted pear

Chocolate profiteroles with bitter sweet chocolate sauce

Apple-philo tart with hazelnut-brittles served with vanilla ice cream and caramel sauce

Key lime chilled soufflé with passion fruit sauce

Tiramisu  Pappagallo

Blue Mountain crème Brule

 

Sample Dinner Menus

Sample dinner  menu  with Cocktail reception before dinner
 Open bar  (on consumption)
 Hand passed hors d' oeuvres.   $12 .00 Per person

Lobster Shooters
Conch Fritters with pickled scotch bonnet tartare           
Seared Rare Ahi Tuna with Tapanede and toasted sourdough     
Smoked Marlin canapés
Beef satays with mango sweet and sour
Jamaican style Jerk chicken skewer, spicy soya dressing

SAMPLE DINNER MENU 1  three Course  42 $

Course One
Lobster filled ravioli with a crustacean sauce
or
Simple Caesar with toasted pine nuts, shaved parmesan and rosemary croutons

Course Two

Pan seared Corvina Seabass with a pistachio crust with citrus beurre blanc, steamed asparagus, pomes William
Or
Veal (or Chicken) scaloppini truffled Polenta and sweet marsala sauce
or
Herb-and garlic-NY striploin  steak  yellow beans tossed with olive-shallot butter and double baked Yukon gold potatoes

Course three
Tiramisu  Pappagallo
or
Marinated wild berries served in pastry with vanilla bean ice cream

************
SAMPLE DINNER MENU 2 Four Course 52  $

Course One
Spinach Salad with Gorgonzola cheese, spicy toasted walnuts, cherry tomatoes, hearts of palm with balsamic vinaigrette 

Course Two
Citrus-Tequila house-cured salmon, avocado salsa, yucca chips, with a citrus-pink peppercorn dressing
or
Grilled Portabella mushroom with provolone cheese, truffle sauce

Course Three
Lobster and shrimp sautéed with tomato, mushrooms and scallions in a flaming Brandy,
tarragon cream sauce, with braids of pasta
or
Grilled fillet of Angus beef tenderloin, roasted shallot-Port wine sauce,
apple wood smoked bacon and chive-whipped potatoes,
or
Pan seared Corvina Seabass with a pistachio crust with citrus beurre blanc, steamed asparagus, pomes William

Course Four
Key lime chilled soufflé with passion fruit sauce
or
West Bay banana cake with white chocolate mousse and cookie crust

 

SAMPLE DINNER MENU 3 Five  Course $ 55.00

Course One
Baby field green and spinach, with honey roasted shallots, chili pistachios with sesame toasted goat cheese and Raspberry vinaigrette

Course Two
Asparagus-Ricotta filled caramelle sautéed with fresh diced tomatoes and sweet basil

Course Three
Lemon sorbet with fresh mint and vodka

Course Four
Grilled fillet of Angus beef tenderloin, tomato béarnaise sauce , and garlic pan roasted Caribbean lobster tail
bacon wrapped asparagus , mascarpone whipped potatoes
Course Five

Key lime chilled soufflé with passion fruit sauce

SAMPLE PIRATES DINNER MENU

4 course $ 49.00   5 course $ 52.00
 ( Menu Printed on a Treasure map  )
Recommended to use with pirates Dinner Décor, priced separately.

Course One
 Dead Man chest
Radichio Wrapped baby brie baked in pastry with tropical chutney
Course Two
Pieces of eight
Blue Crab filled Round Ravioli with a tomato-Saffron essence
or
Black Pearl delight
Grilled Portabella mushroom with red wine sauce and balsamic pearl onions

Course Three
Mojto rundown
Lemon  sorbet with fresh mint and Cuban rum ( 5 course menu only ) 

Course Four
Calico Jack Steak
Grilled Herb-and garlic-NY strip loin  yellow beans tossed with olive-shallot butter and double baked Yukon gold potatoes
or
Treasure of the Caribbean
Lobster and shrimp sautéed with tomato, mushrooms and scallions in a flaming Brandy,
tarragon cream sauce, with Black Braids of pasta
Course Five
Walk the plank Banana Pie
with chocolate mousse on a cookie crust
or
Broken bone’s key...lime pie 
With tropical fruit salsa

Vegetarian Selection available
Advance request

STARTER

Mozzarella and Tomato al Balsamico

Roasted vegetables Samosa

Savory vegetable fritters with Basil Aioli

 Butternut squash Risotto

MAIN

1) Eggplant Lasagna  pesto and  tomato-sweet basil  

2) Palak Paneer stack with curried walnut sauce and chili oil

3) Rainbow pasta Primavera with sautéed shitake and oyster Mushrooms

4) Basil Ricotta Manicotti with Marinara sauce
Please advice in advance for allergy or special meal requests.

 

Email ahead for special Activity Guide group rates

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