Grand Lucayan, Bahamas is kicking off new menus in its five dining venues for the fall.
To introduce the new menus, Grand Lucayan has enlisted Michelin-starred guest Chef Gianfranco Chiarini to take over Grand Lucayan’s kitchens for a one-night special dining experience open to the public on Saturday, September 28. Priced at $75 per person, diners will feast on selections including an Amuse-Bouche of truffle and honey scented parmesan cheese mini mousse, an appetizer of zucchini mousse, sea scallops ceviche and wild insalatina over black ink and basil, and main course selections including honey-glazed pan seared Norwegian salmon filet over a shitake and oyster mushrooms ragout, flavored with a delicate maltaise emulsion sauce; and dry aged sirloin steak cooked to perfection with a side of blanched marinated vegetables on pumpernickel, with a blueberry Tuscan Chianti reduction. For dessert, Chef Chiarini will serve a red bell pepper ice cream with popcorn, chili, and honey dust, drizzled with Amaretto al Caffe Velouté.
Churchill’s, the resort’s Mediterranean-inspired, fine dining restaurant, will has added a new Lobster Menu. The menu’s dishes include a roasted goat cheese and lobster salad over baby arugula laced with a spicy, tropical vinaigrette; house made fettucini tossed with rock lobster, baby spinach, kalamata olives, and roma tomatoes; shellfish with thyme broth, and a Myers rum glazed rock lobster tail stuffed with dungeness crab meat with a rich morel and key lime reduction.
Grand Lucayan’s other eateries including China Beach, inspired by the flavors of the Pacific Rim; Willy Broadleaf’s, offering laid-back international fare; and Caribbean-influenced Iries, will all feature updated menus conceived by Executive Chef Dwain P Clare. Plantation Café also welcomes the the addition of a build-your-own sandwich bar to accompany its freshly made pastries.
“Continued creativity and inspiration are crucial in the food and beverage industry, so we enlisted the help of Wessex Global University and offered training and development classes to our culinary team,” General Manager Benjamin Davis said. “The result has been outstanding and we’re thrilled to share these new dishes with our guests.”