Rapidly earning a reputation as one of the finest restaurants on the island, Windsong at Calabash Cove serves an international cuisine guided by Asian purity and assisted by fresh local products. Open for Breakfast, Lunch and Dinner offering breathtaking unobstructed views across the Caribbean Sea in the sunset direction of the compass. The following is a small selection from the Windsong Menu:

  • Baked Goat Cheese - with west indian flavor honey and cashew pesto
  • Mussels on the Half Shell - served with parmesan crisps and topped with a tomato and shallots salsa flavoured with lemongrass
  • Warm Duck Confit - with a tomato jam, organic leaves and tomato salsa
  • King Prawn Taco - with tomato salsa, pineapple and toasted coconut oil powder
  • Coated Seared Ahi Tuna - with black sesame seeds on lettuce hearts with a honey and passion fruit dressing
  • Ravioli de Choiseul - made with local pork and served with sundried tomatoes and sunflower seeds in a coconut and bitter cocoa sauce
  • Local Octopus Tempura - accompanied by fresh chili seaweed, pickled ginger salad and papaya chutney
  • Carpaccio of St. Jacques Scallops - with red caviar over turmeric oil and mango mojo
  • St. Lucian Crab Backs - touched by smoked mango mojo on a bed of organic leaves with a sweet chili drizzle
  • Oyster Mushroom Stroganoff - with smoked paprika and sweet basil served on a puff pastry case
  • Coconut Breaded Grouper - served with fried plantain, snow peas and mango sauce
  • Seared Yellow Fin Tuna - on Japanese udon noodles with a green herb drizzle, bok choy and teriyaki reduction
  • Papa Snapper - sautéed red local snapper with papaya chutney and grilled pineapple on an artichoke ragout
  • Seafood Casserole - with local fish, shrimp, clams, squid and mussels in a rich provencal sauce served over steamed basmati rice
  • Oven Roasted Plump Chicken Breast - stuffed with mozzarella cheese, served on linguini with pesto and veal glaze
  • Pan Roasted Teriyaki Duck Breast - served on glass noodles and tempura vegetables (zucchini, carrots, celery and broccoli)
  • Oven Roasted Best End of Lamb - with a rosemary sauce, sweet potato mash on lentil broth and egg plant caviar
  • Angus Rib Eye Steak - with a green peppercorn sauce and country fries garnish with organic leaves
  • Pan Roasted Pork Tenderloin - served on curried chick peas with a pineapple salsa and bitter chocolate sauce
  • Oven Roasted Filet of Dorado - with sorrel chutney served over fried breadfruit, snow peas and a passion fruit drizzle
  • Passion Fruit Delice - passion fruit mousse over sponge cake served with a mango coulis
  • Chocolate Brownie - classic rich nutty chocolate decadence with a mixed berries compote
  • Smoked Coconut Crème Brulee - accompanied by a chocolate cookie and chocolate drizzle
  • Calabash Cove Rum Baba - smothered in sugar rum and served with a scoop of vanilla ice cream
  • Coconut Thai Pan Cakes - filled with toasted coconut chips & spices, served with toffee drops & rum and raisin ice cream
  • Pear William on Puff Pastry - served with coconut ice cream and red berries marble
  • Fresh Fruit - selection of the day
  • Choice of Ice Cream and Sorbet