Dining
dining-dinner-feature

The dining at Coco Point features fresh foods expertly prepared by top-trained Head Chef Aldis Beazer, who is a graduate of the world-renowned Culinary Institute of America in Hyde Park, New York.   Guests enjoy the casual elegance as they are graciously served by warm and attentive waitstaff in the restaurant’s tropical garden setting just steps away from the Caribbean Sea.

 

Dinner features a changing daily menu with local seafood, meat, and vegetarian options as well as selected fine imported wines.  Foods are prepared in the most delectable and beautifully presented ways. The bakery prepares decadent cakes and treats daily including Coconut Layer Cake, German Chocolate Cake, and freshly baked cookies.  On Saturday nights dinner includes a complete “appetizer” buffet that may feature dishes including stuffed lobster tails, lobster bisque, stuffed artichokes, wahoo sushi, shrimp cocktail, and more.  Saturday night also includes a grilled dinner where Chef Aldis Beazer prepares guests orders on request including chicken, steak, ribs, shrimp and fish options.  Sunday lunch also features grilled options prepared especially for guests.

Daily breakfast includes both a buffet with fresh West Indian fruits, yogurt, cereals, juices, freshly-baked pastries, eggs, bacon, and sausage as well as hot drink and food options that can be ordered to your table.  On Sundays, a special omelet menu is also available to guests.  Lunch includes both a standard menu as well as a daily specials menu featuring hot and cold soup options as well as fresh fish menu items.

Sample dinner entrees include: Grilled Rack of Lamb with Roasted Leek Whipped Potatoes & Garlic Sauce, Pan Seared Sea Scallops over Wilted Arugula and Wine-Tomato Coulis with Steamed Basmati Rice, and Roast Breast of Chicken over Basil Risotto & Grilled Asparagus.