CHA M PER S SKEETES HILL CHRIST CHURCH
LUNCH: 11:30 a.m. to 3:30 p.m., daily except Saturdays DINNER: 6:00 to 9:45 p.m., Monday to Sunday
(246) 434-3463 / 435-6644 champers@champersinc.com
Indoors – Open-air Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚2 on map | Page 152
SAMPLE MENU
> TO S TA R T
Cajun Mahi-mahi – 62.00
Spinach Salad with Romaine Hearts – 28.50
served with sweet potato mash, seasonal vegetables, pepper, jelly and caper dressing
apples, toasted almonds, garlic vinaigrette and crumbled blue cheese
— Camembert (please allow 15 minutes preparation time) – 36.00
baked in puff pastry with spiced apples
— Slow-roasted Pork Belly – 36.50 set on a couscous and apple salad, topped with crispy greens, bacon powder and port glaze
— Scottish Smoked Salmon – 36.50 accompanied by a petite salad, toast and caper remoulade
— Shrimp and Mango Salad – 36.50 with mango vinaigrette
— Pan-seared Queen Scallops – 39.00 served on a risotto cake, topped with creamy leeks, finished with shiso greens and a light saffron cream
— Pan-seared Calf’s Liver – 37.50
— Spice-rubbed Pork Tenderloin – 68.00 served with bacon-infused cream potatoes, and grilled vegetables with an apple and thyme essence
— Sautéed Prawns – 68.50 simmered in a Thai red curry and coconut sauce, served with jasmine rice and vegetables
— Herb-crusted Rack of Lamb – 75.00 accompanied by fondant potatoes, lentil ragù, minted yogurt and natural jus
— Medley of Seafood (lobster, shrimp and fresh catch) – 75.00
tossed with penne pasta and vegetables, chives, crushed chilli and capers with cream
— Grilled 12-oz Rib-eye – 95.00 served with garlic mash, seasonal vegetables and a cognac and mustard cream
> DESSERTS
set on a potato and celeriac rösti, accompanied a by warm broccoli slaw, scorched cocktail onions and Madeira reduction
Warm Bread Pudding – 22.00
> M A I N CO U R S E S
served with coconut ice cream
Ricotta-stuffed Ravioli – 52.00 with creamy chardonnay and spinach sauce, Creole eggplant and Parmesan cheese
— Pan-roasted Chicken Breast – 56.00 resting on a nest of linguine and vegetables, tossed in a light mustard and sage cream
with Bajan rum sauce and ice cream
— Champers Coconut Pie – 22.00 — White Chocolate Cheesecake – 22.00 with strawberry coulis and vanilla ice cream
— Double Chocolate Brownie – 22.00 with pecans, served with vanilla cream sauce and ice cream
— Parmesan-crusted Barracuda – 62.00
All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill and a 15% to parties of 10 or more. Prices and menu items are subject to change.
served with mash, seasonal vegetables, whole-grain mustard sauce
2017 BARBADOS RESTAURANT GUIDE
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