Menus | Highbourne Cay Bahamas

Starters

Conch Fritters 12
Bursting with fresh conch and veggies, served with a calypso sauce

Corn Dusted Calamari Friti 14
With a cilantro corn relish

Stuffed Smoked Salmon 18
With baby greens, shrimp, cream cheese, avocado and lemon dijon vinaigrette

Curry Conch Chowder 12
Chunks of conch stewed in a coconut curry broth

Ceviche 18
Mahi, Conch, Shrimp tossed in a citrus vinaigrette with onions, peppers and a spicy habanero pepper

Lemon Garlic Steamed Mussels 16
Simmered in a lemon basil broth

Sweet Chile Glazed Shrimp Kebab 15
With herb oils and a sweet red onion chutney

Caribbean Spiced Chicken Wings 13
Simmered in a spicy guava hot sauce

Salad

Classic Caesar Salad 12
Crisp Romaine tossed in homemade creamy Caesar with a parmesan her crouton

Fresh Tomato Basil Salad 16
With roasted beets, goat and feta cheeses, ginger balsamic reduction with herb oils

Xuma Organic Mix 16
Organic greens with macerated citrus segments, candied pecans, toasted coconut & cherry tomatoes passion fruit house vinaigrette

Sandwiches & Wraps

Blue Cheese Bacon Wedge 14
Classic ½ Romaine Wedge with blue cheese crumbles, Applewood smoked bacon and red onions

Highbourne Fish Sandwich 18
Beer battered fish fillet with a lemon basil pesto

Hamburger Supreme 18
U.S.D.A. hand formed patty with caramelized onions, mushrooms and provolone cheese

Cracked Conch Burger 22
Tenderized conch, battered and lightly fried, calypso sauce drizzle

Chunky Lobster Wrap 23
Tossed in lemon aioli, cherry tomatoes, cilantro, cucumbers and roasted peppers in a spinach tortilla wrap

Smoked Chicken Caesar Wrap 16
Crisp Romaine tossed in homemade caesar dressing with a herb marinated grilled chicken breast in a spinach tortilla

Dinner

Herb Seared Chilean Sea Bass 38
With lemon basil potatoes, fried tomato, ginger citrus segments, roasted peppers, hollandaise sauce

Seafood Rissotto 42
Lobster, shrimp, conch & mussels simmered in a white wine parmesan cream sauce

Xuma Grilled Lobster Tails 38
Served with spinach risotto, chef veggies and a roasted garlic sweet chile sauce

Blackened Mahi Mahi 33
With lemon basil potatoes, chef veggies, and a homemade mango chutney

Braised Lamb Shank Marsala 39
With potatoes, spices and mushrooms in a red wine stew

Grilled Rib Eye Steak 39
With blue cheese potato crumble, thyme infused mushrooms and Cajun crunchy onion strings

Deserts

Homemade Coconut Tart 9
Individual tartlet with fruit coulis, crème caramel and rum raisin ice cream

Warm chocolate Decadent Pudding 10
Sizzling with ripe bananas & a rum cream sauce

Native Guava Duff 10
Steamed guava cake with a Meyers rum cream

Bubbles

Terres Dorées “Charme” Crémant de Bourgogne Extra Brut NV – France 78
Crémants are sparkling wines made outside the Champagne region of France and few do it better than
Jean Paul Brun. 100% Chardonnay with lots of bubbles, biscuit aromas and a long savory finish.

Terres Dore`es “FRV100” Rosé NV- Burgundy, France 60
A sparkling Gamay that is low in alcohol (7.5%) with rich red fruit (think cherries & strawberries) that is sweet and delicious. A perfect aperitif or desert wine while sitting on the bench under the stars.

White

Domaine de la Pépière “Les Gras Moutons” Muscadet `11 – Loire, France 11/50
There is no better wine to drink when sitting by the ocean than a vibrantly juicy Muscadet. This wine smells like the ocean – full of sea breeze and stony minerality with crackling citrus infused acidity.

Walnut Block “Collectables” Sauvignon Blanc `13 – Marlborough, New Zealand 38
A lively Sauvignon Blanc with powerful aromas of fresh melon, citrus and passion fruit. The palate is weighty and concentrated with exotic fruits and citrus flavors. Well integrated natural acidity leaves a crisp and pure finish.

Scarpetta Pinot Grigio `12 – Fruli, Italy 10/46
Finally, a Pinot Grigio with character! Crisp and dry tasting of stone fruits, lavender, honey, pear and white flowers.
Not your typical flavorless PG and will have you asking Santa Mara who?

Joel Gott Chardonnay `11 – California 46
The 2011 Joel Gott Unoaked Chardonnay has bright citrus aromas of mandarin and lime that lead to more floral aromas of vanilla and honeysuckle. On the palate, stone fruit and apple flavors are balanced by a clean, bright acid backbone with a rounder midpalate and minerality on the finish.

Rosé

Mosse “Mama Rosé ”Cabernet Sauvignon/Cabernet Franc `12 – Loire, France 10/46
Delivers ripe cherry and blackcurrant flavors showing firm structure and zero excess fat.
This is a delicious, elegant and dry rosé.

Red

Rickshaw Pinot Noir `12 – Sonoma Coast, California 14/66
Sourced from a variety of costal cool-climate vineyard this sings with unmistakeable Pinotosity. Pure raspberry, pomegranate and cherry notes combined with hints of vanilla and baking spices creates a mouthful of goodness.
Sexy, soft, fruit-driven. Pinot perfect with fish.

Chateau d’ Oupia “Les Hérétiques” Carignan `12 – Languedoc, France 8/36
Enticing fruit-packed nose is followed on the palate with sweet, spicy blackberries, black rasberries,
And dark cherries with notes of sun-roasted herbs. Begging for roasted meat.

First Drop Winery “Mother’s Milk” Shiraz `10 – Barossa Valley, Australia 58
Soft, slurpy and textured balanced with good acidity, which refreshes the palate and makes you go back for more. Intensely perfumed aromas of black raspberry, boysenberry, violet and licorice, with notes of incense and star anise adding complexity. Lush and seamless in texture.

Boxhead Cabernet Sauvignon `10 – Southeast Australia 9/40
Big, masculine, full-bodied Cab that drinks well beyond its price. Rich fruits of ripe raspberry and currant with an equally intense palate of red fruit, mint and smoky oak. Tannins are ripe and give this red plenty of backbone.

Call the office for information about
Weddings and Private Functions.

Starters

Salad

Sandwiches & Wraps

Call the office for information about Weddings and Private Functions.

Call the office for information about
Weddings and Private Functions.