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Lunch Menu
Starters
Choice of
Tortola Tortilla Soup
A savory blend of ground corn tortillas and vegetables with grilled chicken, seasoned with island spices and garnished with lime sour cream.
Cooper Island Crab Bisque
Tommy’s own blend of fresh vegetable shellfish stock, butter, sherry, cream and lump crab meat. Garnished with micro green arugula and served with Tommy’s flatbread.
Entree
Choice of
Antigua Queso
Asparagus spears, spiced Monterey jack cheese and goat cheese sandwiched between flour tortillas. Topped with tomato jam, lime sour cream and Queso Fresca, served with baby arugula tossed with lilikoi vinaigrette.
Chicken Salad Junkanoo
Pulled roasted chicken tossed with celery, onion, corn, scallions, red grapes, Monterey jack cheese, mayo and lime juice. Served with Tommy’s flatbread.
Saba Steak Salad
Marinated and char-grilled tenderloin medallions, served over a bed of fresh mixed greens, tossed with tamarind vinaigrette. Garnished with grilled potatoes, vine-ripened roma tomatoes, shiitake chips and garlic aioli.
Dessert
Blackbeard’s Butterscotch Chocolate Cup
Dark brown cane sugar, butter, cream, vanilla and scotch whiskey, blended and served in a chocolate cup with fresh whipped cream and caramel sauce.
Key Lime Tarts
Papa Bahama’s version of this famous Key West dessert, served with fresh whipped cream.
Dinner Menu
Starters
Choice of
Tommy’s World Famous Coconut Shrimp
Two crispy coconut crusted jumbo shrimp served with papaya-mango chutney and Asian slaw.
South Seas Scallop Slider
Jumbo sea scallop sautéed and served with fresh basil, roma tomatoes, chipotle aioli and Asian slaw on a soft bun, topped with crunchy tobacco onions.
Boca Boca Beet Salad
Fresh arugula mixed with roasted beets, roasted red bell peppers, yellow bell peppers, hearts of palm and cabbage, tossed with a lilikoi vinaigrette.
Red, White and Bleu
Chopped vine-ripened tomatoes, onions and romaine hearts, tossed with Maytag bleu cheese dressing and lightly drizzled with balsamic vinaigrette.
Entree
Choice of
Trinidad Tuna
Pan seared, cilantro-lemongrass crusted Ahi tuna, seasoned with sweet chili mustard sauce and cilantro oil drizzle, served with Island rice.
Tommy’s Rib Rack
Grilled baby back ribs glazed with Tommy’s own blackberry brandy barbeque sauce, served with French fries and Asian slaw.
Opakapaka Haleakala
Macadamia nut crusted “pink snapper” served with a wasabi soy butter sauce and grilled broccolini seasoned with lemon garlic aioli.
Port-Au-Prince Pork Chop
Pork loin chop marinated in maple syrup and fennel, and char-grilled to order, served with roasted garlic smashed potatoes and a port wine demi-glace.
Dessert
Choice of
Key Lime Pie
Papa Bahama’s version of this famous Key West dessert is served with fresh whipped cream.
Barbados Brownie
Chocolate-coconut fudge brownie and vanilla ice cream. Served with fresh whipped cream and drizzled with “from scratch” chocolate and caramel sauces.
Tommy’s Upside Down Pineapple Vanilla Cheesecake
Vanilla cheesecake served upside down with a brown sugar, vanilla and pineapple crust finished with “from scratch” caramel sauce.
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