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CUISINE OF THE SUN
An eclectic fusion of different nations and their bounties prepared and placed creatively on one plate. Whether it is called Nuevo Latino, New World Caribbean, CaribAsian or Pan Asian, one thing is for certain, some wonderful creative mind with a passion for flavor has melded together our Earth's edible treasures.
Executive Chef Cindy Hutson
Chef de Cuisine Scott Houghton
~~~SOUP~~~
Soup of the Night 5.-10.
~~~CARIBBEAN CEVICHÉ~~~
Ceviché Del Mar
Fresh Seafood with Red and Yellow Peppers, Smoked Ancho Chilies, Cilantro,
Avocado Salsa and Tostone Rounds or Bacalao Tater Tots Market Price
~~~SALADS~~~
Lemon Roasted Garlic Caesar Salad
Romaine Hearts with Fresh Squeezed Lemon, Roasted Garlic and Citrus Crisped Wontons 9.
Citrus Avocado Salad
Crumbled Feta Cheese, Ruby Red Grapefruit and Orange Segments
with Fresh Avocado, Mixed Bitter Baby Greens and Roasted Shallot Lavender Vinaigrette 14.
Caribbean Fried Calamari Salad
Tender Calamari Lightly Dusted with Caribbean Herbs and Spices, Tossed with Gourmet Greens,
Julienne of Carrots, Diced Plum Tomatoes and Basil Tomato Vinaigrette 11.
Tropical Mango Salad
Fresh Marinated Sabal Hearts of Palm, Julienne of Mango, Mesclun Mix,
Toasted Candied Pecans and Passion Fruit Vinaigrette 12.
~~~HOT APPETIZERS~~~
(Please allow 15 minutes for preparation)
West Indian Curried Crab Cakes
Fresh Lump Crabmeat, Blended Curries, Red and Yellow Sweet Peppers
with Sorrel Flower Paint and Mango Papaya Salsa 15.
Red Stripe Steamed Mussels
Prince Edward Island Mussels in a Spicy Red Stripe Broth
with Shallots, Scotch Bonnet Pepper, Tomatoes and Jamaican Thyme 14.
Caicos Island Conch Fritters
with Roasted Mount Diablo Sweet Corn Salsa and Spicy Roasted Red Pepper Coulis 10.
Jerk Rubbed Hudson Valley Foie Gras
Over a Warm Salad of Mâche, Crisp Potatoes and Duck Confit
with a Burnt Orange Marmalade and Grand Marnier Drizzle 21.
~~~MAIN COURSE~~~
Chef's Penne Pasta
Sun Dried Tomatoes, Roasted Garlic Cloves, Shiitake Mushroom
and Fresh Torn Basil in a Light Cream Sauce
with Jerk Chicken 20.
with Jerk Shrimp 25.
Thyme Roasted Cornish Game Hen
with Piquant Brown Stew Sauce, Jamaican Rice & Peas and Sautéed Broccolini 21.
Atlantic Salmon
Please refer to Specials for today's preparation Market Price
Pan Sautéed Bahamian Black Grouper
Marinated in Teriyaki and Sesame Oil with an Ortanique Orange Liqueur
and Bacardi Limon Sauce, Topped with Steamed Seasoned Chayote and Carrots
on a Lemon Orange Boniato Sweet Plantain Mash 28.
Caribbean Seared Ahi Tuna
Marinated in Sesame Oil and Caribbean Spices
with Fresh Horseradish Smashed Potatoes and Tropical Mango & Papaya Salsa 29.
West Indian Style Bouillabaisse
Finest Seafood Selections from the Waters of the World
with Aromatic Jasmine Rice in a Coconut Curried Broth 29.-33.
Escovitch Whole Fish of the Day
with Spicy Scotch Bonnet Pepper, Sautéed Sweet Vidalia Onions, Carrots & Chayote
Served With Jamaican Rice & Peas Market Price
Black Angus Beef Tenderloin
Served with Manchego Mashed Potatoes and Steamed Asparagus
Topped with Shiitake Port Wine Demi Glace 30.
Jerk Double Pork Chop
with Guava Bacardi Spice Rum Sauce and South American Moros
Topped with Drunken Raisin Tropical Fruit Flambé 26.
Black Pepper Crusted Veal Tenders
with Tetilla Cheese and Sundried Tomato Polenta, Broccolini
and Hen of the Woods Mushroom, Leek and Shrimp Ragout 31.
CUISINE OF THE SUN
An eclectic fusion of different nations and their bounties prepared and placed creatively on one plate. Whether it is called Nuevo Latino, New World Caribbean, CaribAsian or Pan Asian, one thing is for certain, some wonderful creative mind with a passion for flavor has melded together our Earth's edible treasures.
Executive Chef Cindy Hutson
Chef de Cuisine Scott Houghton
~~~SALADS~~~
Warm Broiled Mozzarella Salad
Melted Mozzarella over Baby Field Greens, Fresh Torn Basil and Vine Ripe Tomatoes
with a Drizzle of Balsamic Vinaigrette Topped with Sautéed Portabella Mushroom Strips 8.
with Boneless Jerked Chicken 11.
Caribbean Fried Calamari Salad
Tender Calamari Lightly Dusted with Caribbean Herbs and Spices Tossed with Gourmet Greens,
Julienne of Carrots, Diced Plum Tomatoes and a Basil Tomato Vinaigrette 8.
Tropical Mango Salad
with Fresh Marinated Sabal Hearts of Palm, Julienne of Mango, Mesclun Mix,
Toasted Candied Pecans and a Passion Fruit Vinaigrette 7.
Lemon Roasted Garlic Caesar Salad
Romaine Hearts with Fresh Squeezed Lemon, Roasted Garlic and Citrus Crisped Wontons 7.
with Boneless Jerked Chicken 10.
Dry Aged Flank Steak Salad
with Romaine Leaves, Sweet Bermuda Onion, Vine Ripe Tomatoes
in a Worcestershire Vinaigrette 15.
add Blue Cheese 2.
~~~HOT APPETIZERS~~~
(please allow 15 minutes for preparation)
West Indian Curried Crab Cakes
Fresh Lump Crabmeat, Blended Curries, Red & Yellow Sweet Peppers
with Sorrel Flower Paint and Mango Papaya Salsa 14.
Caicos Island Conch Fritters
with Roasted Mount Diablo Sweet Corn Salsa and Spicy Roasted Red Pepper Coulis 8.
~~~SANDWICHES~~~
Served on a Fresh Toasted Bun with Bob's Fries
Jerk Rubbed Chicken
Boneless Jerked Breast of Chicken with Caramelized Onions
and Spicy Jerk Seasoning 9.
Tropical Tuna Burger
Fresh Ground Tuna, Roasted Garlic, Scallion, Red Onion, Scotch Bonnet Peppers
and Teriyaki Sauce Served with Papaya Ginger Mayonnaise 11.
~~~ENTREES~~~
Chef's Penne Pasta
Sun Dried Tomatoes, Roasted Garlic Cloves, Shiitake Mushroom
and Fresh Torn Basil in a Light Cream Sauce
with Jerk Chicken 11.
with Jerk Shrimp 15.
Caribbean Seared Ahi Tuna
Marinated in Sesame Oil and Caribbean Spices with Aromatic Jasmine Rice
and a Sash of Papaya Mango Salsa 15.
Island Style Guava Barbecue Salmon Filet
with Chef's Mashed Potatoes, Sautéed Asparagus Spears
and Vine Ripe Plum Tomato Salsa 13.
West Indian Style Bouillabaisse
Finest Seafood Selections from the Waters of the World
with Aromatic Jasmine Rice in a Coconut Curried Broth Market Price
Pan Sautéed Black Bahamian Grouper
Marinated in Garlic and Teriyaki with an Ortanique Orange & Bacardi Limon Sauce
Topped with Steamed Seasoned Christophine and Carrots
with Citrus Boniato Sweet Plantain Mash 15.
Vegetarian Special
Please refer to Specials for today's preparation Market Price
OPEN FOR LUNCH MONDAY-FRIDAY 12:00-2:30
DINNER MONDAY -THURSDAY 5:30-10:00
FRIDAY & SATURDAY 5:30-11:00
Ortanique, D.C.
Nightly schedules for entertainment & happy hour
Monday: "Dinner & the Movie" with Dylan in our Oasis lounge
Half price on all Oasis Bar menu, Beer & Wine by the glass
Tuesday: Niki Gonzales Trio 6:30 - 8:30
Half price on all bottled wines
Wednesday: "Extended happy hour" to shorten your week
Half price on all draft Beer & selected house wines
all evening!
Thursday: The Tammy Griffin Jazz Quartet 8:30- 10:30
Friday: Carlos Barreto Orchestra
Live Salsa, Meringue & Latin Jazz - Dancing begins @ 11:00
Saturday: The Tammy Griffin Jazz Quartet 8:30- 10:30
Monday - Friday
Happy Hour 4:30 - 7:00
Draft Beer $ 3.50
Wine by the glass $ 4.00