Gourmet Pass

Blue Lagoon Restaurant- Flamingo

Starters
Marinated fish fillets in balsamico & dill
Smoked sailfish with Horse-radish sauce
Warm Potpourri of Seafood on iceberg lettuce
Prawn Cocktail Blue Lagoon
Melon “Eden” (Melon, shrimps, smoked sailfish, cocktail sauce)
Avocado Salad Malindi Style with Shrimps
Seafood Pasta
Baked Oysters Florentine with spinach
Grilled calamari brochette, Chilli sauce
Baked Seafood in Shell “Wataalamu”

Soups
Consommé Royal
Seafood Gumbo Creole Style
La Bourride - French Fishsoup

Meat Dishes
Breaded Chicken Breast
Fillet of Beef with Pepper Sauce & French fries
All main courses are served with rice, french fries or parsley potatoes
& assorted vegetables.

Seafood Main Courses
Deep fried King Prawns served with different sauces
Grilled Jumbo Prawns with Garlic Sauce
Sauted Prawns - Coconut Sauce
Grilled Tuna fish, Sailfish or Kingfish “Cajun Style”
Fillet of nile perch “meunier”
Dorado fillets panfried - Sauce Hollandaise

Dessert
Peach with vanilla ice-cream and strawberry sauce
Banana split “Flamingo” (vanilla ice-cream and chocolate sauce)
Mango Crepes flamed with Tia Maria
Tropical fruit flambé with Kenya Gold Liqueur
Salad of Strawberries and Mango, marinated in Grand Marnier
Passion fruit sherbet with coconut macrons
Mixed ice-creams
Tropical fresh fruits
Cheese Platter

Watamu Grill Restaurant - Dolphin

Starters
Watamu Tartar prepared at your table served with toast and butter
Carpaccio of smoked sailfish with a honey-soy dip
Avocado salad and prawns with a Calypso dressing
Marinated slices of beef fillet in balsamic vinegar served with
chilli peppers and grated parmigiano
Citrus fruit salad with medallions of poached rock lobster
Spring rolls with vegetables served with lemon and passion fruit sauce
Kenyan Samosas served with tomato sauce

Soups
Fish broth prepared with the catch of the day, flavoured with saffron and
served with garlic bread
Beef consommé with vegetables and lime
Lobster bisque with king prawns

Watamu Grill
Chateaubriand
Beef fillet, béarnaise sauce, seasonal vegetables & french fries
Madagascar
Beef tournedos, green pepper sauce, fusilli pasta & spinach leaves
Dolphin Surf & Turf
Rendezvous of beef and rock lobster with sea urchin butter & french fries

Specialities
Fondue Chinoise
Beef broth fondue, side dish of thinly sliced pork, chicken & beef meat, served with
french fries or vegetable rice, and vairous sauces & condiments
Fondue Bourguignon
Oil fondue, side dish of beef fillet, served with french fries or vegetable rice
and a special garnish of different sauces and condiments

Indian Ocean
Rock Lobster Potpourri
Grilled / poached / panfried, spicy or gratinated with cheese
Seafood Varieté
Seafood platter with rock, prawns, squids & Lamu fish
Piri Piri
Poached king prawns in a hot chilli sauce, served with rice & spinach

Sweets
Exotic fruit Fondue - Hot chocolate sauce with dices of fresh fruits
Flambé - Banana flambé with coconut ice cream
Crêpes Alex - Flambéed pancakes with pineapple and mango
Tiramisu - Tasty, creamy Mascarpone cheese cream with Amaretto
perfumed biscuits and cocoa
Light mousse of fresh cheese and chocolate
Caramel custard with Grand Marnier

Le Gourmet Restaurant - Shanzu-Paradise

Starters
Garnished Tartar from Beef fillet
Marinated Fish fillets in Balsamic & Dill
Smoked Marlin with Horse-radish sauce
Prawn Cocktail with Avocado

Salads
Mixed lettuce with balsamic dressing
Tomatoes with Mozzarella and Basil Leaves
Lettuce with sautéed slices of fish

Warm Starters
Strips of Chicken Breast “Provencal” on Julienne Vegetables
Home made Lobster Ravioli on Balsamic Vinaigrette
Lobster Medallion on a bed of Mustard Cream
Spaghetti in cream sauce with Jumbo Prawns

Soup
Fish soup “Creole style”
Lobster Bisque
Consommé with Sherry

Catch of the Day
Fillet of Fresh Sea fish from the Indian Ocean Seychelles Style
or In a Lemon-Cream Sauce on Spinach

Sea food
Red Snapper mauniere with Port wine and Vinegar sauce
Jumbo prawns (Provencale)
Grilled Lobster “Creole style”
Poached Lobster “Thermidor”

Meat & Poultry
Supreme of Chicken in Coconut Curry Sauce
Sirlion steak “Café de Paris”
Fillet of Beef in “Congnac Cream Sauce”
Fillet of Beef poached in Bordeaux Red Wine

Sweets
Lemon Sherbet with Vodka
Orange Sherbet with Champagne
Banana Crème with honey
Crepes with glaced mangoes
Vanilla ice cream with slices of Oranges marinated in Grand Marner

Al Dabhra Restaurant - Kasr al Bahar

Starters
Baba Ganoush - Eggplant ragout with oriental spices, topped with cream
Marlin Hommos - Tender slices of smoked marlin bedded on chick pea
Crab Sim-Sim - Crab salad with pineapple and Sim-Sim
Falafi - Warm vegetable tartlets coated in sesame seeds
Maalfoof Mahashishi - Poached oriental beef tartar rolled in white cabbage
Shish Tahouk - Chicken kebab with couscous and peanut sauce

Soups
Mulligatawny - Chicken cream soup with rice and curry
Kibbeh Bissoniyya - Clear beef broth with dumplings

Indian Ocean
Rock Lobster - Curried rock lobster ragout with couscous and sultanas
Shashlik - Grilled skewer of jumbo prawns with curry rice and Okra
Habibi - Poached barracuda rolled in white cabbage, white wine sauce and saffron rice

Specialities
Shamaruma - Roasted beef fillet slices and tabbouleh
Korouw Mashwi - Oven roasted lamb leg, green beans and gratin potatoes
Tahouk bil homos - Spicy chicken curry, sultana rice & exotic fruit garnish

Sweets
Om Ali - Oriental pudding with nuts
Atif Al Dabhra - Al Dabhra pan cakes flambé with vanilla ice cream
Nabil - Fried vermicelli cake with sultanas and vanilla ice cream

Piccolino Restaurant - Dolphin

Starters
Insalata Caprese
Tomato & Mozzarella salad Crostini topped with Balsamic vinaigrette
Tagliatta di tonno
Tender slices of fresh tuna fish and soy-wasabi dip
Carpaccio con Parmigiano
Beef carpaccio, splitters of Parmigiano cheese perfumed with balsamic
Pollo Tonnato
Slices of cold roasted chicken breast with capers, topped with a tuna sauce
Insalata Piccolino
Salad composition Piccolino style
Insalata Imperatore
Iceberg leaves, crispy bacon, bread crumbs & gouda cheese dressing

Soup
Zuppa Pavese - Beef broth with a cheese crostini and egg
Zuppa Pescatore - Clear fish soup prepared with the catch of the day,
flavoured with saffron

Pasta
Penne al Pepperoncino Penne pasta prepared with a hot chilli-tomato sauce and olives
Spaghetti al aglio e gamberi
Spaghetti in white wine marinated prawns and garlic sauce
Lasagne al pomodoro
Oven made Lasagne with minced beef meat and zucchini in tomato sauce

Carne & Pesce
Brasato con Gnocchini
In red wine braised beef fillet with shallots and semolina gnocchi
Ossobucco
Oven made veal knuckle with a Cremolata sauce and a pumpkin polenta
Tonno in cartoccio
Fresh tuna steak “en papillote” with its rag out of potatoes, tomatoes and fresh herbs
Filleto al pepe verde
Beef tournedos, green pepper sauce, fusilli pasta and spinach leaves
Scampi & spinaci
Poached king prawns with a hot chilli sauce on spinach leaves
Mare e terra
Rendezvous of beef and rock lobster with sea urchin butter & french fries

Sweets
Tiramisu
Mascarpone cheese cream with Amaretto perfumed buscuits and cacao
Puddino al Grand Marnier
Caramel custard with Grand Marnier
Sorbetto e Campari
Lemon sherbet with limes and Campari
Affogato
Vanilla ice cream mousse, lemon and Kenya Gold Liqueur