lunch

  • Have some lunch with your Painkiller…

    Our lunch menu – with daily specials – looks a little something like this:

  • Chicken Roti with Mango Chutney

  • Conch Fritters

  • Crab Cakes with corn salad

  • Flying Fish (with or without cheese)

  • Jerk Chicken Breast (spicy or non-spicy)

  • Sirloin Burger (with or without cheese)

  • Grilled Cheese

  • Tuna Salad

  • Tuna Melt

  • Garden or Caesar Salad

  • Garden or Caesar Salad with Jerk Chicken

Conch Fritters
  • Ingredients:
  • 5 llb. Frozen conch meat
  • 2 lg. onions, sliced
  • 3 Red peppers, cored
  • 2 stalks celery
  • 6 cloves garlic
  • 2 lbs. flour
  • 2 T. baking powder
  • 1 T salt
  • 1 T. black pepper
  • 1 T. hot sauce
  • 5-6 bottles of bee
    • r

Clean conch meat, and then grind coarsely in food processor. Next grind onion, peppers, celery and garlic in food processor. Add to conch, along with remaining ingredients. Refrigerate. Scoop with ice cream scooper and drop in hot oil. Cook for approx. 10 minutes or until done. Serve with cocktail sauce (catsup, horseradish, Worcestershire, lime juice.)