Audrianna’s Restaurant & Catering
Manuel Reef Marina
Tortola, B.V.I. VG1120
Phone: 1 284 440 3301 / 1 340 227 6197
Dinner
Appetizers
Conch Fritters with mango chutney
Crab cakes on slaw with corn jalapeno salsa and Cajun mayonnaise
Shrimp and corn cake with spicy marinara sauce
Apple walnut gorgonzola turnovers
Baked Brie with orange marmalade served with sliced apples and crackers
E
ggplant bruschetta with basil and goat cheese
Conch ceviche with crackers
Chipotle lime bacon-wrapped shrimps on Fried Kale with Cajun Aioli
Jerk chicken empanadas
Curried lobster in cucumber cups
Lobster empanadas
Green leaf muscles in Pernod
Plum tomatoes with fresh buffalo mozzarella and basil drizzled with extra virgin olive oil
Soups
Cream of pumpkin with coconut infusion
Lobster Bisque
Conch chowder
Summer squash soup with curry (hot or cold)
Seafood gumbo
Potato leeks soup
Black bean Soup with Sour Cream
Vegetable Soup
Roasted Butternut and Apple Soup
Cream of coconut lentil soup
Corn chowder
Salads
Wedge of iceberg with gorgonzola cheese diced tomatoes and bacon topped with diced onions
Warm spinach salad with orange and bacon with grand Marnier vinaigrette
Tomato onion and basil salad
Spaghetti and grilled vegetable salad
Tricolor pasta and garden salad with orange vinaigrette
Baby field greens with craisins and slivered almonds blue cheese dressing
Black bean corn and tomato salad
Pot Purri greens with beets and breaded goat cheese
Beet and onion salad with sundried tomato vinaigrette
Entrée
Sautéed pork tender loin with tamarind sauce roasted red pepper potato and grilled vegetables
Peanutty Pork Chops; Pork Chops stuffed with a Peanut Stuffing
Twin beef filets wrapped in bacon with roasted garlic and wild mushroom demi, twice baked potato and asparagus
Grilled strip loin
Grilled Veal Chop with Onions and Red Pepper chutney
Roasted jerk chicken with spiced demi, fingerling potatoes mixed vegetables and pearl onions
Vegetarian Roast on veggie Gravy
Grilled Marinated Portabella Mushroom
Walnut Crusted Cauliflower Steak with Spinach, Braised Leeks Pilaf
Nut crusted ahi tuna on passion fruit reduction. Basmati rice and sugar snapped peas with baby carrots
Horseradish mashed potato sandwiched by layers of salmon on spinach Buerre Blanc with baby squash and zucchini
Bouillabaisse: A Broth with various shellfish and white fish Served with Garlic Bread
Herb and Dijon crusted rack of lamb on sauce rosemary with Spice roasted red bliss potatoes and vegetable medley
Grilled sea scallops on black and white beans with snow peas baby carrots and cauliflower Grilled Sea scallops with vegetables and Hoisin – Orange sauce
Broiled Lobster with garlic lemon butter
Conch in lemon butter sauce
Sautéed Snapper with fresh fruit salsa
Pan seared Salmon on wilted spinach Garlic Mashed Potato with Red Pepper coulis
Grilled Mahi with peppers, onions, capers and garlic Lemon butter
Grilled swordfish sundried tomatoes, black olives and turnips
Chicken breast Florentine with linguini
Grilled chicken breast stuffed with fresh Basil and Tomato
Chicken Breast Wellington; Sealed Chicken breast with mushroom Duxelles in Puff Pastry
Desserts
Mango cheesecake drizzled with rum cherry sauce
Death by chocolate (flourless chocolate cake) on Strawberry sauce with Vanilla Ice Cream
Peppermint Chocolate Cake
Apple crumbles with vanilla ice cream
Guava and pineapple empanada on rum butter Sauce
Fruit flan with strawberry cream
Orange- Almond cake with peaches and amaretto whipped Cream
Bailey’s crème Brule
Banana bread pudding
Cherry Banana pie
Rum cake with vanilla ice cream
Creamy rice pudding
Assorted berry crumb with ice cream
Some items may need some prior preparation due to production time
