Otis Club

A complete Caribbean tasting menu. Includes an appetizer, a starter, a main course with sides, a dessert, and drinks, plus champagne and coffee. Ideal for discovering a variety of local flavors in a single meal.

Goat meat stew prepared with a blend of Colombo spices (similar to curry), garlic, and herbs. The meat is simmered until tender. Served with white rice.

Pieces of pork stewed in a rich sauce with Colombo spices and vegetables. A fragrant and flavorful traditional Antillean dish.

Marinated pork meat then pan-fried until it achieves a beautiful brown and caramelized color. Tender and rich in flavor.

Chicken thigh marinated with lemon and spices, then slow-cooked in the oven. The meat is juicy with golden skin.

A double portion of lemon-marinated and braised chicken. Ideal for hearty appetites.

Chicken cooked by smoking using a traditional method (boucanage). The meat has a characteristic smoky flavor and a unique texture.

A large portion (half chicken) prepared 'boucané' style. Rich in smoky and spicy flavors.

A large, generously garnished mixed salad with shredded smoked chicken (chictaille). Fresh and complete, mixing crunchy vegetables and the smoky flavor of the meat.

Red beans stewed Creole style, often served in sauce to accompany rice.

Fried slices of ripe plantain. They are golden, crispy on the outside and melting on the inside, with a sweet and savory taste.

Whole snapper fish, coated in a red Creole sauce made with tomatoes, onions, and herbs. White, firm, and delicate flesh.

Shark steak cooked in a spicy Creole sauce. The flesh is dense and meaty, with no fine bones.

Royal sea bream prepared with a Creole sauce. A fish with fine and flavorful flesh.

Pink sea bream served with a mild spiced tomato sauce. Appreciated for its tender texture.

Grey sea bream prepared to your choice: 'blaff' (spicy and lemony court bouillon) or traditional Creole sauce.

Juicy shrimp prepared to your sauce preference: spicy curry, tomato court bouillon, or creamy coconut milk.

A large, refreshing mixed salad with tuna, hearts of palm, and a variety of fresh vegetables.

Fricassee of conch meat. A delicate Caribbean dish with a firm yet tender texture.

Octopus (locally called 'chatrou') stewed in a spicy red sauce. Tender and flavorful.

An assortment of seafood including shark, snapper, and shrimp. Ideal for a variety of tastes.

Half a grilled lobster, often seasoned with a 'sauce chien' or garlic butter. Sweet and delicate flesh.

Two halves of grilled lobster, offering a generous portion of this prized crustacean.

Large grilled prawns (gambas) served peeled for easy enjoyment. Grilled flavor and crisp flesh.

A luxurious discovery plate including lobster, stuffed crab, and traditional side dishes. A true Caribbean feast.