Rhodes Restaurant at Calabash

Fine dining, Caribbean and contemporary, Calabash Grenada in L'Anse Aux Epines

Address: Phone: +1 473 444 4334
Phone: +1 473 444 4334
Hours: Dinner from 6:30pm to 9:30pm on Mon, Wed, Fri, Sat & Sun evenings

Caribbean

Menu prices: 14–68 · £££ · Median main: 52 · 25/25 with a published price

Fine dining, Caribbean and contemporary, Calabash Grenada

Chef's Daily Specials

• SWEET PEA VELOUTÉ — US24 | EC64.50

  saltfish cream, lemon (df*,gf)
• WATERMELON & PRAWN SALAD — US30 | EC80.65

  tomato, pickled ginger, watercress (df,gf)
• BUTTER-POACHED LOBSTER — US60 | EC161.30

  curry velouté, celery leaf & herb salad, cilantro oil (gf)
• STUFFED CHICKEN BREAST — US48 | EC129.05

  Belmont Estate goat's cheese tortellini, broccoli, parsley & cilantro cream
• GUAVA LEAF CUSTARD TART — US28 | EC75.25

  rum-poached pineapple, roasted guava

À La Carte Starters

• CALABASH GIN CURED TUNA — US30 | EC80.65

  scotch bonnet - apple pancake, horseradish cream, dill, tobiko
• SHRIMP & CALLALOO TART — US30 | EC80.65

  puff pastry, parmesan, champagne butter sauce
• CHICKEN & BREADFRUIT TERRINE — US28 | EC75.25

  local fruit compote, seasoning pepper, yesterday's bread
• TOMATO SALAD — US28 | EC75.25

  tomato consommé, curry oil, mint yoghurt, spiced onions (v,gf)
• SPICED BUTTERNUT SQUASH RAVIOLI — US26 | EC69.90

  butternut squash reduction, lemongrass velouté (v)

À La Carte Main Courses

• BUTTERED DORADO — US52 | EC139,80

  fondant potato, wilted greens, shrimp & scallop ginger butter sauce, ginger gel (gf)
• RED SNAPPER BOUILLABAISSE — US48 | EC129.05

  celery jam, saffron rouille & herb cracker
• PRIME BEEF FILLET — US60 | EC161.30

  pressed potato, BBQ leek, ale onions, beef jus
• L'ESTERRE SPICED DUCK BREAST — US55 | EC147.85

  beetroot, fennel, dukka & duck confit tart, jus gras (n)
• ROASTED POTATO “RISOTTO” — US40 | EC107.50

  mushroom & cashew, garden herb “cream”, crispy potato skin (ve, gf)

The Grill

• CATCH OF THE DAY — US48 | EC129.05

  Locally & sustainably line caught
• CARIBBEAN SPINY HALF LOBSTER — US60 | EC161.30

  Locally & sustainably hand caught
• 10 OZ PRIME RIBEYE — US68 | EC182.80
• MARINATED SEAFOOD SKEWER — US52 | EC139.78
• POULET FARCI CHICKEN BREAST & SUPRÉME SAUCE — US48 | EC129.05

Desserts

• GARY'S STICKY TOFFEE PUDDING — US28 | EC75.25

  dates, toffee sauce, vanilla ice cream
• ROASTED GUAVA & BROWN SUGAR PARFAIT — US28 | EC75.25

  hazelnut tuille
• CALABASH OPERA — US28 | EC75.25

  jaconde almond sponge, crème de cacao buttercream, 70% Crayfish Bay chocolate ganache (gf, n)
• SEASONAL FRUIT PLATE — US18 | EC48.05

  house made sorbet or ice cream with passion fruit syrup (v, gf)
• HOUSE MADE ICE CREAMS & SORBETS — US14 | EC37.40

  served in a brandy snap basket