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Epicurean:Fromage Brasserie

Published:Friday | October 20, 2017 | 9:31 PM
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Lionel Rookwood
Korean barbecued ribs, topped with sesame seed and parsley, paired with fluffy jasmine rice and sauteed vegetables.
Lionel Rookwood
Lionel Rookwood/Photographer Fromage Brasserie's feta crusted lamb with rustic potatoes and sauteed vegetables will have your tastebuds dancing with delight.
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Appetisers

Lisa's Marlin Mousse

Our famous local smoked blue marlin spread, whipped and topped with spicy scotch bonnet jelly.

Caprese Stack

Local Roma tomatoes stacked between basil and creamy buffalo mozzarella and balsamic reduction.

Crispy Shrimp & Waffle

Cheddar corn waffle topped with crispy shrimp drizzled with lemon chipotle.

Sicilian Grilled Calamari

Baby calamari grilled with zesty Sicilian pesto sauce.

Lobster Bisque

Served with garlic bread.

Main Courses

Feta Crusted Lamb

New Zealand lamb chops seared and crusted with feta rosemary crumble.

Truffle Butter New York Strip Loin

A delectable cut of 14 ozs of tender beef, grilled to your taste.

Korean BBQ Pork Ribs

Asian glazed pork ribs served with coconut jasmine rice.

Almond Crusted Salmon

Atlantic salmon crusted with crunchy almonds topped with creamy Bearnaise sauce.

Crab Stuffed Chicken

Deep-fat fried chicken breast stuffed with local blue crab.

Famous Seafood Fettucine Alfredo

Shrimp, clams, scallops, white wine sauce.

Diner is entitled to 1 side

Sweet Potato Mash

Sauteed Potatoes

Coconut Jasmine Rice

Desserts

Caramel Bread Pudding

Fluffy bread pudding topped with caramel crumble.

Brandied Poached Pears

Bosc pears simmered in brandy sauce topped with vanilla ice cream.

Panacotta

Creamy Italian custard topped with strawberry, blueberry or caramel.