Private Dining

Mouthwatering meals made with fresh local ingredients

The food we prepare is steeped in our ethos: creating a magical experience while minimising our footprint on the beautiful island of St Lucia. We have carefully crafted a private dining menu of delicious home cooked meals that guests can pre-order, removing the hassle of meal planning so you can kick back and enjoy your vacation. Savouring the aromas that emerge from the kitchen and anticipating the evening meal is one of the delights of lazy afternoons at Cosmos St Lucia.

We also offer a Private Dining to guests who have booked The Lodge accommodation soley, as well as a handy Pantry service.

Our House Manager Shermika used to run a restaurant; her experience and culinary skills are very evident in the food she prepares – whet your appetite reading our guests reviews. On a day-to-day basis she usually works solo, supported by the in-house staff, but for special occasions Shermika oversees Guest Chefs to offer a wider variety of dishes.

When ordering a meal, please select the same starter, main and dessert for the whole group that is dining, as we are unable to offer multiple dishes in any one course (except for vegetarians or special dietary requirements). Rest assured you can enjoy exploring the different dishes on the menu throughout your stay. Please advise of any allergies.

 

BREAKFAST

CONTINENTAL BUFFET BREAKFAST

1) FRESHLY BAKED CARIBBEAN MUFFINS, TOAST, AND LOCAL JAM (V)
SEASONAL FRUIT, HOMEMADE COCONUT GRANOLA SERVED WITH YOGHURT OR MILK (V)
SEASONAL JUICE, TEA AND LOCAL COFFEE (V)

HOT BREAKFAST

2) EGGS ANY STYLE AND BACON
3) PANCAKES WITH SYRUP AND LINK SAUSAGES
4) OMELETTE OF CHOICE WITH HAM, CHEESE, MUSHROOMS, SPRING ONIONS, TOMATOES AND PEPPERS
5) CARIBBEAN BAKES AND SALT FISH

LUNCH

6) LIGHT LUNCH PLATE OF THE DAY OR PICNIC (SANDWICH OR SALAD) (V)

DINNER

APPETISERS

7) Mixed salad of local greens, citrus vinaigrette and toasted cashews.  Served with warm bread rolls (V)

8) Chilled gazpacho with toasted garlic croutons (V)

9) FRIED PLANTAIN CUPS WITH FRESH SALSA OF TOMATO, CUCUMBER, SPRING ONION AND FRESH HERB SALSA (V)

10) Cosmos Caesar:  crunchy romaine leaves, topped with creamy parmesan garnished with whole anchovies and croutons.  Add chicken breast for a main course.

11) CURRIED PUMPKIN SOUP FINISHED WITH SOUR CREAM.  SERVED WITH BROWN BREAD ROLLS (V)

12) LOCAL CALLALOO (SPINACH) AND ROSEMARY SOUP SERVED WITH CRUSTY GARLIC BREAD (V)

13) BAKED NACHOS WITH MELTED CHEDDAR AND BLACK BEAN SALSA (V)

14) ST LUCIAN SALT FISH FRITTERS SERVED WITH LOCAL HOT SAUCE MAYONNAISE

15) BRUSCHETTA WITH ROASTED TOMATO AND BELL PEPPERS, DRESSED IN EXTRA VIRGIN OLIVE OIL, SAUTÉED GARLIC AND HOME-GROWN BASIL (V)

16) GREEK SALAD WITH CHUNKS OF FETA CHEESE, TOMATO, CUCUMBER, CRUNCHY LEAVES, BLACK OLIVES AND HOME GROWN HERBS (V)

17) AVOCADO IN SEASON (JUL-OCT), SERVED WITH EXTRA VIRGIN OLIVE OIL, ORGANIC LEMON AND WARM BREAD ROLLS (V)

MAINS

17) Shermika’s fishcakes, served over home-grown pumpkin purée seasoned with nutmeg and served with green beans al dente

18) Classic barbecued beef burger on a locally baked roll served with house slaw and plantain fries.

19) Salade Niçoise with fresh grilled tuna fillet, green beans, potatoes, olives, anchovies and capers served with a lemon dressing on fresh leaves

20) Catch of the day grilled with garlic butter and herbs or poached in coconut lime sauce.  Served with steamed christophine, french beans and jasmine rice

21) Lime marinated Creole shrimp, sautéed with tomatoes, local spices and chilli.  Served on jasmine rice and accompanied by a medley of freshly steamed local vegetables.

22) Fish jumbo stewed with tomatoes, onions, paprika and cayenne in a fragrant roux; served with crusty bread and garden salad.

23) Barbecued chicken or pork rubbed in Jerk spices.  Served with smashed sweet potatoes, and house slaw.

24) Squash and ginger curry simmered with fragrant spices, finished with rich coconut milk; served with chutney, steamed greens and Quinoa (v)

25) Pasta marinara, Bolognese or carbonara, served with green salad and garlic bread.

23) Cosmos pizzeria:  Create your own pizza with a selection of fresh ingredients from our buffet, baked for you in our wood fired oven.  Choose from: tomato, mozzarella, goats cheese, onions, garlic, peppers, mushrooms olives, anchovies, pepperoni, garlic and garden herbs; served with crispy garden salad.

24). Mexican buffet:  warm tortillas or tacos with spicy chicken, pork, fish or beef, served with black beans, fresh salsa and guacamole in season.  Accompanied by chopped salad, dirty rice, spring onion, grated cheddar and sour cream.

DESSERTS

25) BANANAS FLAMBÉ IN ST LUCIAN RUM WITH VANILLA ICE CREAM AND CACAO NIBS

26) COCONUT CREME CARAMEL

27) WARM CACAO BROWNIE SERVE WITH ST LUCIA RUM RAISIN ICE CREAM AND TOASTED COCNUT CURLS

28) CITRUS CHEESECAKE ON BISCUIT CRUST

29) BANANA SPLIT, SELECTION OF ICE CREAMS, CHOCOLATE SAUCE, WHIPPED CREAM, CHOPPED NUTS

30) TROPICAL FRUIT SORBET

31) FRESH FRUITS OF THE SEASON WITH LIME

32) EMERALD ESTATE CHOCOLATE TRUFFLES (SUPPLEMENT $3 EACH)

33) HOMEMADE BIRTHDAY CAKES: SPICED CARROT AND COCONUT WITH CREAM CHEESE ICING OR DOUBLE CHOCOLATE LAYER CAKE, SERVED WITH CANDLES AND ICE CREAM ($50 SUPPLEMENT – SERVES UP TO 12 GUESTS)

(V) = VEGETARIAN

PRICES

Villa dining for up for 16 guests

  • Prices in US dollars, per person
  • Continental breakfast is complimentary
  • Cooked breakfast supplement: $15
  • Light lunch plate of the day or picnic (sandwich or salad):  $25
  • Dinner, three courses (appetiser, main & dessert): $43
  • Dinner, four courses: (soup/salad, appetiser, main & dessert): $48

Lodge dining for two guests

  • Prices in US dollars, per person
  • Continental Breakfast $17.50
  • Light lunch plate of the day or picnic (sandwich or salad):  $25
  • Dinner, three courses: (appetiser, main & dessert): $58

Wine and other beverages available at cost plus a 20% service fee