GOURMET

CUISINE HAS A MAGICAL CHARACTERISTIC.

Senior Executive Chef, who together with our incredible

It has the power to take us on a decadent journey of

culinary team bring 19 unique culinary concepts to life

discovery—one that enriches our lives and gives us a

throughout our resorts’ 157 specialty restaurants.

better understanding of the cultures that form the world around us.

We invite you to take a closer look and discover our impressive array of cuisine ranging from distinct island

Guests at Sandals® Resorts and Beaches® Resorts have

specialties to regional Italian, French haute cuisine,

the opportunity to enjoy the Caribbean’s best and most

traditional steakhouse, fresh seafood, Thai, sushi,

beautiful beaches, all the while, savouring the world with

Southwestern, Mediterranean Rim, Indian, British pub, and

authentic and flavorful dishes from around the globe—

even a decadent French pâtisserie and crêperie.

always included and unlimited. At Sandals Resorts and Beaches Resorts, Discovery Our Discovery Dining program features world-class chefs including Josef Jungwirth, Corporate Executive Chef; Chris Belzner, Corporate Pastry Chef; and Glenroy Walker,

Dining brings the taste of the world to you.

CULINARY

Concierge OUR CULINARY CONCIERGES OR EXECUTIVE CHEFS will happily meet with you one-on-one to discuss your dietary needs and ensure a worry-free vacation for you and your loved ones. Visit our Culinary Concierge Desk to peruse our restaurant menus and choose the dishes you would like altered to meet your specific dietary requirements. Alternatively, you can request new dishes to match your unique lifestyle. From creating a customized menu of distinctive vegan or gluten-free meals to designing dishes that accommodate the most severe food allergies, our culinary team can help you plan personalized meals. Contact our Culinary Concierges to help you make meal arrangements for the upcoming day or entire week. After recording your dietary needs and/or

COMMITTED TO PROVIDING SPECTACULAR DINING EXPERIENCES,

preferences, they will communicate with the various

Sandals Resorts and Beaches Resorts are proud to debut two new specialty cuisines

sous chefs and restaurant managers to ensure you

in the already plentiful arsenal of culinary excellence. Found in the beautiful islands of

enjoy stellar dining experiences.

BALANCED LIFESTYLE

GLUTEN-FREE

Grenada and Barbados, Butch’s Chophouse delights guests with prime steaks cooked to perfection. Meanwhile, the all-new Bombay Club at Sandals Barbados offers an array of exceptional Indian specialties.

All guests are encouraged to visit the Culinary Concierge Desk to make restaurant reservations and to obtain general restaurant information.

Meetings available upon request.

LACTOSE-FREE

VEGETARIAN

BUTCH’S CHOPHOUSE is the finest Five Star Green Diamond Award-winning steakhouse to hit the Caribbean. Featuring only the highest quality grain-fed Midwestern beef, selected from top-quality Black Angus and Wagyu steers, our carefully aged, artisan hand-cut steaks are accompanied by exquisite sides and flavorful sauces. Once you experience the unparalleled quality of our tender steaks and the elegant ambience of our restaurant, you’ll understand why Butch’s Chophouse was named in honor of Sandals’ founder, Gordon ‘Butch’ Stewart.

Appetizers

Sides

OYSTERS ROCKEFELLER Baked oysters with sautéed spinach, garlic, butter and cheese

LOBSTER MAC & CHEESE

SMOKED DUCK SALAD Orange confit, baby lettuce, green asparagus, zesty Cointreau dressing

Desserts

DUNGENESS CRAB CAKE Island slaw, jalapeño tartar sauce

GARLIC PARSLEY FRIES

OREO CRUSTED MARSHMALLOW CHEESECAKE Tropical fruit relish and nutmeg ice cream

BEEFSTEAK TOMATO Purple onions, hearts of palm, blue cheese crumbles

Entreés MOJO MARINATED PORK PORTERHOUSE Center cut, broiled, served on the bone WAGYU SKIRT STEAK The marbling in Wagyu beef makes for a tender, juicy steak with a soft, buttery texture and superior flavor CLASSIC ANGUS NEW YORK STRIP STEAK Center cut

DISCOVER

Surf & Turf

FILET MIGNON A thick and flavorful center cut from the tenderloin

Signature Dish at Butch’s Chophouse

WINE PAIRING RED

WHITE

RED or WHITE

CHARDONNAY Features tropical fruit and citrus aromas with flavors of apple and pear PINOT GRIGIO Boasts peachy stone fruit and floral aromas with bright tropical fruit flavors CABERNET SAUVIGNON Showcases cocoa and vanilla aromas with flavors of currant, dark ripe fruits and spice MERLOT Offers ripe cherry and black stone fruit aromas with flavors of plum, blueberry and blackberry

DISCOVER

Traditional Indian

FLAVORS

THE CITY OF BOMBAY IS SYNONYMOUS WITH ANCIENT OPEN-AIR MARKETS buzzing with activity. Images of tables laden with shimmering silks, geometrically patterned rugs, and gleaming silver and copper vessels offer a stunning visual cornucopia. Meanwhile, at the heart of it all, baskets overflowing with a multi-hued array of aromatic Indian spices, like cardamom, chili peppers, ginger, coriander, cinnamon, cloves, saffron and nutmeg—heighten the senses. Undoubtedly, India boasts a diverse variety of regional cuisines, yet its spices are the essential unifying element, infusing every Indian dish with the bold, exotic flavors that have captivated the world for centuries.

Appetizers

Desserts

VEGETABLE PAKORA Onion, potatoes, cauliflower, fried in chickpea batter

KHEER Rice pudding, saffron, sugar, served warm

LAMB SAMOSAS Fried crisp pastry, spiced minced lamb, potato, peas

GULAB JAMUN Fried milk donuts, cardamom syrup, served warm

POPPADUMS Raita, coriander chutney, mango chutney

SPICE MARKET CHICKEN TIKKA Yogurt and tandoori spice marinated, chargrilled EXPLORE INDIA’S IDENTIFYING FLAVORS...

Entreés LAMB ROGAN JOSH Lamb curry, fragrant fennel, chili powder BUTTER CHICKEN Mild creamy sauce, butter, fenugreek VEGETABLE KORMA Creamy mild cashew nut sauce SHRIMP VINDALOO Green chilies, fresh coriander, hot spices

CUMIN Savoury and aromatic, this earthy spice adds a distinct toasty flavor to foods. CORIANDER Also referred to as cilantro, coriander is a Mediterranean herb with a warm nutty aroma and a citrus flavor. CAYENNE PEPPER Known for its kick rather than distinguishing flavor, this powerful spice delivers heat to any dish. TURMERIC Velvety yet slightly bitter, this yellow-orange spice offers hints of mustard and horseradish.

Shown to the left: Chicken Vindaloo served with Garlic Nann, Bombay Club

CARIBBEAN

cuisine

WITH ALL THE PREVAILING IMAGERY AND FLAVORS we might readily associate with the islands of the Caribbean, they still remain mysterious and alluring. The lush, tropical landscapes that today seduce us to find respite among its beaches, rivers, and mountains are the same that enticed Amerindians, Europeans, Africans, Asians, and Middle Easterners to its shores hundreds of years ago. Over the centuries, these diverse groups settled in the Caribbean and developed new ways of life. Thriving trades and businesses, as well as national identities were born out of a vast array of cultural traditions that intertwined together. Out of the weaving of all these diverse cultures evolved some of the world’s most unique cuisines—all distinct combinations of the exotic and the familiar. Our Caribbean restaurants mirror the culinary diversity of each island, and offer exciting dining experiences you can’t find anywhere else on the planet.

DISCOVER

Bahamian

FINE DINING

Shown to the left: Island Conch Fricassee, Bahama Bay

GLENROY WALKER Senior Executive Chef Sandals Resorts

THE ENCHANTING, OLD-WORLD CHARM OF ELEANORS restaurant will captivate you from the moment you walk through its doors. Its beautiful ocean vistas and genuine island hospitality remind guests why they chose to vacation in the Caribbean in the first place. However, the best of Eleanors is the zest found in its unique dishes representing the finest in the rich, flavorful fare from many diverse Caribbean islands. Here, chefs employ eccentric, culinary touches as a tribute to Lady Eleanor, who traveled the islands recording exquisite recipes from local cooks.

Appetizers

Desserts

CARIBBEAN FISH CAKE Zesty cho cho-papaya slaw, citrus-herb dressing, garlic dip

BREADFRUIT BREAD & BUTTER PUDDING Roasted pineapple, fruit compote

GREEN PAPAYA & MELON SALAD Mixed greens, marinated feta cheese, grapefruit dressing

CINNAMON SAUTÉED BANANAS Deep fried waffle, caramel sauce, ice cream

ISLAND CEVICHE Mixed seafood, peppers, corn kernels, cilantro, citrus, taro root chips

JAMAICAN JERK SPICES

Entreés

TRY THE FLAVORFUL ISLAND SPICES THAT GIVE JERK ITS SIGNATURE FIERY KICK

TRINIDADIAN BONELESS LAMB CURRY Steamed rice, chick peas, roti, fried plantains PEPPERED REEF SHRIMP Aged Appleton rum-flamed reef shrimp, cassava bammies, jerk-guava BBQ sauce WEST INDIES VEGETABLE CURRY Cauliflower, eggplant, sweet potato, coconut curry sauce, steamed rice, fried plantains

SCOTCH BONNET PEPPER Fiery, flavorful and aromatic, Scotch Bonnet peppers are the backbone of the perfect jerk seasoning. PIMENTO BERRIES Also known as allspice, pimento berries give jerk a unique flavor which resembles a mixture of clove, cinnamon, nutmeg, juniper and pepper. GINGER Ginger’s pungent sweet and spicy character gives jerk depth and complexity of flavor. THYME A member of the mint family, thyme brings a bright minty-lemony taste that balances out the stronger ginger, pimento and Scotch Bonnet pepper.

Shown to the right: Line-Caught Caribbean Snapper Filet Escovitch, Eleanors

DISCOVER

Pan-Caribbean

DISCOVER A

Fusion of Flavors

SIGNATURE COCKTAIL GRILLED PINEAPPLE & GINGER MARTINI House-infused grilled pineapple and ginger rum, orange juice, lime juice, simple syrup

SIGNATURE DISH GEORGETOWN FRIED GROUPER Traditional shallow fried grouper, warm pickled vegetable slaw, crisp cornmeal dumpling

SIGNATURE DESSERT PUMPKIN-GINGER CRUMBLE Roasted pumpkin, fresh ginger, brown sugar crumble topping, tropical fruit relish

Caribbean Fish Cake, Eleanors

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Island Fare

SEASIDE

cuisine

LAIRE ROBINSON Executive Sous Chef Sandals Whitehouse

Most varieties of seafood can be prepared in a number of different ways. Sandals Resorts and Beaches Resorts invite

Appetizers GRILLED SHRIMP AND FOCACCIA Marinated shrimp, roasted sweet peppers, tapenade, baby lettuce, tomato and basil SALT AND PEPPER CALAMARI Tartar sauce, chili tamarind sauce, lemon

you to try them all—fresh from the ocean. The options are nearly endless, from island-style crab cakes with tomato ragout to coconut shrimp or perfectly prepared lobster tails. Because seafood is best when it’s fresh, every dish at Sandals Resorts and Beaches Resorts is made right when you order, whether it is grilled and served with butter and garlic, or infused with a papaya sauce. You will enjoy the best the Caribbean has to offer, all while basking in an unforgettable experience at our picturesque signature seaside restaurants. Take in the panoramic views as you dig your toes into cool sand, listen to waves caress the shore and indulge with world-

Entreés YELLOWFIN TUNA Cumin tempered saffron rice, bok choy, carrot, yuzo dipping sauce MARLIN Cumin rice, seasonal vegetables, jerk mayonnaise, parsley oil MAHI MAHI Jasmine rice, julienned vegetables, cilantro ginger drizzle

class service. From intimate settings along the Caribbean Sea such as Barefoot by the Sea to chic restaurants with whiteglove service including Gordon’s on the Pier, guests indulge in a dining experience unlike any other. Be sure to try our expertly prepared local cuisine, as no vacation to the Caribbean is complete without the opportunity

Desserts CHOCOLATE TRUFFLE CAKE Strawberry sauce FRESH FRUIT TART Mango coulis, passion fruit mousse

to try authentic regional dishes featuring tropical fruits and local ingredients such as Jamaican Brown Stew Fish and Bahamian Grouper. Shown to the right: Soy-Glazed Salmon Fillet, Barefoot by the Sea

DISCOVER A

Unique Dining

EXPERIENCE

BACK IN COLONIAL TIMES, schooners were fast, nimble ships employed in privateering, blockade running, and most commonly, fishing. Today, you can enjoy the best of the fisherman’s catch prepared in Caribbean styles and served fresh daily at Schooners Seafood Grill—just steps from the ocean and boasting a colonial villa setting, reminiscent of days gone by.

Appetizers

Desserts

SEARED KING SCALLOPS Creamed corn grits, chipotle pepper

BAKED COCONUT TART Toasted meringue, caramel sauce

SOUTH CAICOS CONCH SALAD Bell peppers, red onion and fresh lime

CARAMEL MOUSSE TERRINE Vanilla sponge, bitter chocolate sauce

STEAMED MUSSELS Garlic, white wine, prosciutto, Parmesan, cream

CARIBBEAN BEERS

CRISPY CRAB Citrus remoulade and grilled fennel slaw

Entreés

Served with Chef’s seasonal vegetables and choice of rice or baked potato CARIBBEAN JERK MAHI MAHI LEMON & GARLIC SNAPPER COCONUT, GINGER & LEMONGRASS SCENTED SALMON SKILLET SEARED GROUPER MINT & LIME GLAZED TUNA STEAK

DISCOVER

Today’s Catch

EACH OF OUR LUXURY INCLUDED® RESORTS FEATURE THEIR HOME ISLAND’S LOCAL BEER JAMAICA Red Stripe, Pale Lager ANTIGUA Wadadli, American Adjunct Lager SAINT LUCIA Piton, American Adjunct Lager BAHAMAS Kalik, Pale Lager GRENADA Stag, American Adjunct Lager BARBADOS Banks, Pale Lager

OF THE DAY

Shown to the left: Clam Chowder, Schooners

TURKS & CAICOS Turks Head, American Adjunct Lager

SIGNATURE APPETIZER

DISCOVER

PRAWN COCKTAIL Large prawns, spicy cocktail sauce

SIGNATURE PANINI GRILLED VEGETABLE & CHEESE PANINI Mushroom, zucchini, bell pepper, pesto, mozzarella

SIGNATURE DESSERT LEMON MERINGUE TARTLET Sweet pastry crust, lemon custard, crisp meringue

Fried Shrimp Sandwich, Neptunes

Fresh Island

SEAFOOD

DISCOVER DINING

With a View

ITALIAN

cuisine

WHEN WE THINK OF FINE ITALIAN DINING, we tend to imagine one singular cuisine representing the entire country. In reality, Italian fare is made up of 21 diverse regional cuisine-styles, each with its own distinctive ingredients and culinary philosophy. In addition to Italian favorites, each of our specialized restaurants features signature dishes unique to a particular region of Italy: Liguria, Genoa; Veneto, Venice; Lombardia, Milan; Emilia-Romagna, Bologna; Toscana, Florence; Lazio, Rome; Campania, Naples or Puglia, Brindisi. Even our stone oven pizzerias take authenticity to a new level by serving the same thin crust Neapolitanstyle pizzas created in Naples, pizza’s birthplace.

DISCOVER THE

Native Flavors

OF ITALY

Shown to the left: Pizza with Pepperoni, Prosciutto, Sun-dried Tomatoes, Semi-Roasted Tomatoes and Basil, Dinos Pizzeria

MARCELLO GUARINI Master Pizza Chef Beaches Negril

MASTERING ITALIAN COOKING is a true art form. It requires passion, talent and incredible attention to detail. These are the qualities that thrive at Toscaninis where guests are delighted with a daily culinary orchestra worthy of the values upheld by the famed Italian conductor, Arturo Toscanini, to whom the restaurant pays tribute. Here, guests enjoy white-glove service and indulge in genuine Northern Italian culinary favorites from the Emilia-Romagna region.

DISCOVER

Primi - Appetizers

Dolci - Desserts

CARPACCIO DI MANZO Thinly sliced marinated beef tenderloin, olive oil, lemon juice, Parmesan cheese shavings

TIRAMISÙ Lady fingers, espresso, mascarpone cheese, cocoa

PROSCIUTTO DI PARMA, MELONE E CONFETTURA DI MELE Sliced Parma ham, cantaloupe, apple chutney PARMIGIANA DI ZUCCHINE Fried breaded zucchini, tomato, mozzarella, Parmesan cheese

Piatti Principali - Entreés LASAGNE AL FORNO ALL’EMILIANA Traditional meat lasagna SCALOPPINE DI MAIALE ALLA PIZZAIOLA Pan-seared pork scaloppini, tomato sauce, capers, oregano

PANNA COTTA CON SALSA AI LAMPONI Cooked cream, berry coulis

CIAO BELLA! SOME SAY ITALIAN IS THE LANGUAGE OF LOVE! TI AMO “I Love You” BUONA SERA “Good Evening”

COSTOLETTA DI VITELLO AI FUNGHI Grilled veal chop, mushroom sauce

GRAZIE MILLE! “Thank You Very Much!”

FIORENTINA DI MANZO ALLA BOSCAIOLA Grilled strip loin steak, bell pepper sauce

MI PIACE TANTISSIMO! “I Love It So Much!” CIAO A TUTTI! “Hello/Goodbye Everyone!” MOLTO MOLTO BENE! “Very Very Good!”

Shown to the right: Risotto ai Frutti di Mare (Seafood Risotto), Toscaninis

Northern Culinary

CLASSICS

SIGNATURE APPETIZER

DISCOVER

Southern

ANTIPASTI Italian salami, prosciutto, zucchini, eggplant, yellow squash, roasted peppers, Cambozola cheese, grilled ciabatta

DELIGHTS

SIGNATURE SALAD INSALATA ALLA CESARE Romaine lettuce, herbed croutons, shaved Parmesan, creamy Caesar dressing

SIGNATURE DISH SPAGHETTI ALLA CARBONARA Spaghetti with sautéed onions, rich cream sauce, pancetta and Parmesan cheese

Spaghetti ai Scampi, Cucina Romana

DISCOVER THE

Ambience

FRENCH

cuisine

ERIC DELAISEMENT Head Chef Sandals Royal Plantation

FRENCH CUISINE HAS LONG BEEN AT THE PINNACLE of the culinary arts. At Sandals Resorts and Beaches Resorts, we’ve

Les Entreés - Appetizers SOUPE À L’OIGNON Traditional French onion soup, crouton, melted Gruyère cheese ESCARGOTS DE BOURGOGNE Tender snails, melted garlic-herb butter

captured the spirit of French dining excellence. Our awardwining French restaurants specialize in the haute cuisine and renowned white-glove service made famous by Auguste Escoffier, one of the country’s most celebrated chefs. Savour classic French comfort foods and regional dishes at our Bayside French Brasseries, which resemble the casual restaurants that originated from the beer brewing culture of Alsace-Lorraine. Alternatively, discover French café culture at Café de Paris and Josephine’s Crêperies featuring freshlybaked confections, delicate crêpes and specialty Jamaica Blue Mountain coffees.

Les Plats Principaux - Entreés POULET CORDON BLEU Ham and cheese filled breaded breast of chicken, rice-peas pilaf, seasonal vegetables BOUILLABAISSE À LA MARSEILLAISE White fish filet, shrimp, mussels, saffron tomato broth CANARD BIGARADE Pink roasted Maple Leaf Farms duck breast, pommes William, seasonal vegetables and orange-scented duck jus reduction

Les Desserts - Desserts CRÈME BRÛLÉE Traditional baked vanilla custard, crisp filo TARTE AU CITRON Classic lemon tart, crème anglaise, crisp

Shown to the right: Souris d’Agneau, Bayside French Brasserie

DISCOVER

Classic French

CUISINE

FEATURING A DECADENT PROGRESSIVE FRENCH MENU, La Parisienne offers a modern twist to the City of Light’s most celebrated dishes. Rivaling any of the fine dining establishments found in Paris’ Left Bank, La Parisienne provides succulent dishes accompanied by unparalleled white-glove service and a truly romantic dining experience. Whether you prefer its elegant and modern indoor décor or the charming outside terrasse surrounded by lush tropical foliage, you will fall in love with our diverse selection of French specialties.

Les Entreés - Appetizers

Les Desserts - Desserts

PÂTÉ DE FOIE GRAS Seared foie gras, toasted brioche, truffle oil

TARTE TATIN Caramelized apple tart, whipped cream, vanilla ice cream

COQUILLES SAINT-JACQUES King sea scallops, Cognac, sautéed asparagus, mixed greens NAPOLÉON AUX LÉGUMES Fresh garden vegetables, Brie cheese, tomato-herb sauce

Les Plats Principaux - Entreés CARRÉ D’AGNEAU New Zealand grass-fed lamb, caramelized apple, dauphinoise potatoes, minted lamb essence SAUMON POÊLÉ Pan-seared salmon, braised fennel, garden vegetables, caper-butter-citrus sauce POULET FARCI Spinach and goat cheese stuffed chicken breast, garlic hash, mint seasoned vegetables CHEVEUX D’ANGE Angel hair pasta, virgin olive oil, mushroom medley, oven-roasted butternut squash puree

DISCOVER

Nouvelle

CUISINE

Shown to the left: Escargots a la Bourguignonne, La Parisienne

GÂTEAU DE PISTACHES ET MOUSSE AU CHOCOLAT (POUR DEUX) Chocolate mousse, chilled cream cheese sauce, pistachio cake, red fruit compote (for two)

WINE PAIRING RED

WHITE

RED or WHITE

CHARDONNAY Features tropical fruit and citrus aromas with flavors of apple and pear PINOT GRIGIO Boasts peachy stone fruit and floral aromas with bright tropical fruit flavors CABERNET SAUVIGNON Showcases cocoa and vanilla aromas with flavors of currant, dark ripe fruits and spice MERLOT Offers ripe cherry and black stone fruit aromas with flavors of plum, blueberry and blackberry

SIGNATURE SALAD SALADE NIÇOISE Organic mixed greens, grilled yellowfin tuna, potato, egg, haricots verts, tomato, anchovy, Kalamata olives, citrus-herb vinaigrette

SIGNATURE DISH CHÂTEAUBRIAND AU POIVRE VERT Grilled beef tenderloin, Cognac-green peppercorn sauce, seasonal vegetables

SIGNATURE DISH CANARD BIGARADE Pink roasted Maple Leaf Farms duck breast, pommes William, seasonal vegetables, orange-scented duck jus reduction

Day & Night Chocolate Bavaroise, Le Jardinier

DISCOVER

Haute

CUISINE

DISCOVER

Friendship

ASIAN

cuisine

ELSO PAGUNSAN JR. Asian Sous Chef Sandals Whitehouse

ASIAN CUISINE IS ALL ABOUT HARMONY AND BALANCE.

Appetizers BOILED EDAMAME With kosher salt VEGETABLE TEMPURA With tentsuyu sauce

Each dish accomplishes that in its own singular way. For instance, to achieve the perfect flavor, Thai cuisine requires a balance of four basic tastes: sour, bitter, sweet and salty. Intricate fruit and vegetable carvings add the finishing touch to Asia’s most elaborately decorated plates. Similar to Thai specialties, the dishes of the Philippines rely on a culinary counterpoint to bring forth some of the boldest

Signature Rolls CHAMPAGNE LOBSTER Blanched lobster, avocado, daikon sprouts, soy yuzu paper TUNA SEARED TATAKI (SIGNATURE ROLL) Shrimp tempura, seared tuna, ponzu, scallion

flavors of Asia. Meanwhile, Japanese cuisine is defined by fresh, natural and classic flavors. Whether finicky or adventurous, bold or timid, hearty or light, there is an Asian specialty to suit every dining approach—and we offer them all at Sandals Resorts and Beaches Resorts.

SPICY CRISPY SHRIMP Shrimp tempura, spicy mayo, avocado, crispy tenkasu, sushi sauce

Desserts GREEN TEA ROLL With sake-infused white chocolate mousse, sashimi fruits CRISP TEMPURA ICE CREAM With fruit coulis

Shown to the right: Rainbow Rolls, Soy Sushi Bar

DISCOVER

Fresh Sushi

CREATIONS

FOLLOW THE TANTALIZING AROMA OF EXOTIC SPICES and perfectly grilled fare to Kimonos, our vibrant Teppanyaki restaurant serving exquisite Japanese cuisine. Kimonos boasts skillful chefs who entertain guests with impressive cooking antics while mastering the Asian culinary art form. You never know what new tricks the chefs have up their sleeves as they prepare mouthwatering dishes on a flat surface iron grill in front of your eyes. Whether it’s juggling cooking utensils, flipping a shrimp tail into their shirt pocket, or catching a shiitake mushroom in their hat, enjoying a savoury meal at Kimonos is only half the fun.

Appetizers

Desserts

TRILOGY OF DUCK Maple Leaf Farms roasted duck breast, pickled papaya salad, sake-sweet chili sauce; duck spring roll, soy-mirin sauce; braised duck, miso-hoisin dressing

RICE PUDDING Creamy cooked rice, mango jelly center CRISP EGG NOODLE BANANA Deep fried banana, green tea rice cake, soursop soup

GYOZA Pork or vegetable gyozas, wakame, Asian vegetables, ponzu dipping sauce HOTATE AND EBI Seared king scallop, shiitake mushroom, savory miso sauce; sake marinated jumbo shrimp, tomato-lemongrass flavored ponzu sauce

Emperor’s Feast

All dishes are served with ginger dressing, teriyaki sauce and sweet chili sauce GYUNIKU SAMURAI USDA beef tenderloin TORINIKU BANZAI Chicken breast EBI Pacific rim jumbo shrimp

DISCOVER

Teppanyaki

SAKE & ASIAN BEERS SAMPLE OUR EXTENSIVE LIST OF ASIAN SPIRITS

INFUSED SAKE - CUCUMBER Sake infused with essence of cucumber in a fresh cucumber cup SAKE MARTINI - GEISHA Sake, Appleton white, pineapple juice, lime juice SAKE COCKTAIL - CAKE CRUISE Sake, vanilla vodka, pineapple juice, cranberry juice ASIAN BEERS Japan - Kirin Ichiban Thailand - Singha

Shown to the left: Guava Pudding with Green Tea Panna Cotta, Kimonos

DISCOVER

Innovative

SELECTIONS

DISCOVER ENDLESS

Good Times

Shepherd’s Pie, The Cricketers Pub

PREPARE TO BE CHARMED by the lively atmosphere and spirits of the Old Country. Admire the authentic décor that makes up our entertaining British pubs, including watering holes with brass railings, carved ceilings and solid wood floors. Some of our bars were even brought piece-by-piece from the motherland. Known for tasty grub and good times, our Cricketer’s pubs offer traditional pub favorites, like savoury Shepherd’s Pie and crispy Fish and Chips. For a more modern, upscale experience, our Gastropubs offer the finest in contemporary British cuisine, as well as a diverse selection of premium brand cocktails, plus, imported beers like Newcastle and Guinness. Here, you are guaranteed a marvelous time as you cheer with old friends and make new ones.

TREAT YOUR INNER CHOCOLATE FIEND OR SATISFY YOUR PASSION FOR PASTRIES with the irresistible assortment found at our delicious dessert boutiques. Give in to the tempting baked goods and premium gelato served at Café de Paris. Plus, you won’t want to miss Josephine’s to-die-for crêpes or the warm honey-coated scones and uplifting tea selection offered at the Tea Terrace. Between the friendly and welcoming staff, and a fresh new selection every few hours, you will find yourself coming back time and time again. So go on, give in to your sweet tooth. Pantone 464 C

Pantone 1795 C

Pantone 307 C

Coffee Selection AMERICANO An Americano coffee is a shot of Espresso coffee infused with hot water ESPRESSO Dark roasted coffee with a strong bitter-sweet taste, mild hazel-brown cream on top LATTE A single shot of Espresso coffee with velvety steamed milk that forms a milky froth on top CAPPUCCINO Espresso based coffee prepared with the same amount of Espresso, steamed milk and milk foam MOCHA One-third Espresso and two-thirds steamed milk with a portion of sweet cocoa powder CARAMEL MACCHIATO Creamy vanilla-flavored syrup, freshly steamed milk with a topping of velvety-rich foam VANILLA LATTE Rich, full-bodied Espresso blended with creamy steamed milk and vanilla syrup

CAFÉ VIENNOIS A delicate mixture of hot coffee over a smooth cream and chocolate syrup ICED COFFEE Vanilla ice cream over an Americano coffee

Crêpes Sucrées - Sweet Crêpes NUTELLA Nutella chocolate-hazelnut filling SUZETTE Sweet pastry cream, orange Grand Marnier sauce CERISES ET NOIX DE COCO Preserved cherries, coconut, ice cream

Gaufres - Waffles CHOCOLAT Cocoa powder, ice cream or chantilly cream VANILLE Chantilly cream, roasted almonds RHUM, RAISINS SECS ET NOIX DE COCO Rum, raisin, chantilly cream

CARAMEL LATTE Freshly brewed Espresso and steamed milk, flavored with buttery-rich caramel Brulée sauce Shown to the right: Meringues; Chocolate Chip, Spice, Raisin and Walnut Cookies, Café de Paris

DISCOVER YOUR

Sweet Spot

DISCOVER

Delightful Aromas

JAMAICA

Blue Mountain

COFFEE

FROM CAPPUCCINOS TO LATTES, ESPRESSOS AND EVEN ICE-COLD COFFEES, Sandals Resorts and Beaches Resorts offer splendid coffee specialties made with Jamaica Blue Mountain coffee beans—recognized by coffee aficionados worldwide as one of the finest coffees in the world. Found exclusively in Jamaica’s misty Blue Mountain range, Jamaica Blue Mountain coffee possesses an unmatched superior flavor and it’s served throughout all our specialty restaurants, French-style cafés, Club Sandals Lounges, selfserve coffee stations, and indulging room service. Sandals Resorts and Beaches Resorts offer the perfect pick-me-up day or night.

SIGNATURE

cocktails

Caribbean SPICY WATERMELON MARGARITA House-infused Scotch Bonnet tequila, watermelon juice, lime juice, simple syrup, lemon-lime soda

Seaside

OUR HEAD MIXOLOGIST SET OUT ON A QUEST to create a line of authentic yet innovative Signature Cocktails to enhance each cultural dining experience. In a nod to tradition, he employed time-honored tastes, such as

CARIBBEAN MUSE Appleton White rum, vodka, cantaloupe juice, lime juice, simple syrup, crème de banana, brown sugar rim

Japanese sake, French brandy and Italian Limoncello, but

Italian

bar and looked beyond the traditional for inspiration.

AZZURRO Gin, lemon-lime soda, blue curaçao

in his desire to transform premium cocktails from ordinary to extraordinary, he stepped away from the confines of the

No longer content with just the standard palette of flavored spirits, he created a line of flavorful house-infused liquors using local ingredients, like sweet grilled pineapple and

French

ginger rum, fiery Scotch Bonnet pepper tequila, cooling

BRANDY TRUFFLE St. Remy VSOP brandy, vanilla vodka, white crème de cacao, milk, chocolate rim

searching for stylish garnishes, he raided the kitchens and

Asian SAKE CRUISE (shown to the left) Sake, vanilla vodka, pineapple juice, cranberry juice, grenadine, crushed pineapple

cucumber sake and savory tomato-basil vodka. While came back with rosemary and basil, tomato and cucumber, salt and pepper. By combining these ingredients together with stylish presentations in unique glassware, we’ve created the Caribbean’s most attractive and enjoyable way to celebrate the world. Cheers!

CUCUMBER COOLER Appleton White and Appleton Special rum, shaken together with cucumber juice, lime juice, lemon-lime soda and simple syrup, poured over ice in a highball glass, garnished with cucumber ribbons

CAPRESETINI House-infused tomato-basil vodka muddled with fresh basil leaves, shaken with ice, strained into a chilled salt and pepper rimmed stemless martini glass

ROSEMARY GIN FIZZ Rosemary leaves muddled with honey and lime juice, mixed with gin, ice and soda in a rocks glass, garnished with a sprig of rosemary

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Extraordinary

Cucumber Sake, Soy

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Daily Breakfast & Lunch Buffet Evening Á la Carte Pan-Caribbean

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SAINT LUCIA

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Japanese Teppanyaki Show Cooking

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C-Bar

Italian Cuisine, Emilia-Romagna Specialties

Champagne and Caviar Bar (additional cost)

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