Bluff House Beach Hotel

BLUFF HOUSE
Restaurants

BLUFF HOUSE has two restaurants and bars. One is located in the historic main club house that serves breakfast and dinner. The newly expanded Palms Beach Bar serves lunch adjacent to the beach.

The historical Club House restaurant has been completely renovated in order to restore it to its former grandeur. The restaurant offers full breakfast selections from 7.30am until 10am and the candlelit dinner is served from 7.30pm and offers five different entree choices each evening

The Palms Beach Bar is the 'in' place to go for lunch or just relax with a wonderful island cocktail. Guests have the choice of shade under the the Sapodilla Tree or the umbrellas on the deck along the shore. The menu at The Palms has been expanded with daily lunch and cocktail specials. The Palms is also the location for the weekly beach bar-b-q featuring live music and the famous Junkanoo "Rush".

The World Renowned Restaurant in the Main House

BLUFF HOUSE GROUPER

1 lb Boneless Grouper Fillet
1/2 Cup Virgin Olive Oil
2 Cloves Garlic
2 Large Tomatoes 2 teaspoons fresh or dried Basil
2 Shallots
1/4 cup White Wine
Mozzarella Cheese

Chop garlic well and add to olive oil and mince. Add the grouper fillet. Allow to marinate for at least one hour. Chop the tomatoes and shallots finely. Place the shallots in a hot pan with a teaspoon of butter and cook on low heat until soft. Add chopped tomatoes, basil, and wine and cook for another 15 minutes on low heat. Then remove the sauce from heat.

Take the gouper fillet from the marinade and place in hot frying pan. When the fish is cooked, coat with tomato sauce, top with mozzarella and place under a grill or in an oven until cheese is melted. Serves 2.

The Palms Beach Club and Bar

BLUFF HOUSE CRACKED CONCH

4 Conch, Well Pounded
1/2 Cup Milk
1 Cup Seasoned Flour Cooking Oil
Salt, Pepper & Tabasco
1/4 Cup Lime Juice

Marinate conch in lime juice, drain. Dip into milk and then seasoned flour. Cover bottom of heavy pan with oil, fry conch over medium heat with lid. Season to taste. Optional: fry slowly in butter with dried onions, omit oil.

The Main House Bar

BLUFF HOUSE 'TRANQUIL TURTLE'

To make a gallon jug
Jigger Vodka
Jigger Gin
Jigger of Grenadine
Jigger Whisky
Jigger Coconut Rum
Jigger Banana Rum
46 ozs Orange Juice
46 ozs Pineapple Juice
6 Jiggers of White Rum
6 Jiggers of Dark Rum
Top up with 151 Rum

Mix the juices in a gallon jug. Add other ingredients and shake and pour.

BLUFF HOUSE BEACH HOTEL
SAMPLE DINNER MENU

Cocktails available from 3pm
Hors D'oeuvres are served from 6:30pm

All tables come with complimentary carafe of house red or white wine
Or choose a bottle of wine from our extensive wine list

TO START

FRESH SHRIMP SALAD
Jumbo Shrimp on a bed of romaine lettuce served with tomato and horseradish dip

FOR YOUR MAIN COURSE, CHOOSE FROM THE FOLLOWING

TODAYS SPECIALS
(These selections change daily)

BAHAMIAN GROUPER FILLET
Coated in a tomato and basil sauce and topped with melted mozzerella cheese

CRISPY DUCK BREAST
Roasted and fanned, served with a grapefruit and Grandmainier sauce

FILLET MIGNION FORESTIER
Medallions of fillet mignon served with a mushroom, bacon, and parsley sauce

BAHAMIAN LOBSTER TAIL
Broiled and served with our chef's special lemon and butter sauce

ROAST LOIN OF LAMB
Loin of Lamb wrapped in bacon and served with a honey and rosemary glaze

All the above are served with fresh vegetables and chef's potatoes

TO FINISH

Homemade Dessert and Coffee

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Reservations Only: (800) 645-1179 * Phone/Fax: (941) 793-7157

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