The Hermitage chefs truly excel at their profession, particularly under the direction of Maureen Lupinacci,
and her 30 years of experience entertaining in the West Indies. One of their secrets is in obtaining the best quality ingredients. To be sure of the quality, most is produced on the
plantation. This includes the raising of their own pork and lamb. Most of the fruit comes from their own trees, and the herbs from their own garden. Fresh fish, conch, and lobster are
all obtained from local fisherman. All of the baking, ice cream, desserts,
jellies and jams are homemade. Here is an example of a "day in the life of a diner" at The Hermitage. Stop drooling!
Breakfast: The day starts with a Full Planters Breakfast from 8:00 to 10:30 on the verandah.
The sausage is from their own piggery, the yogurt freshly made daily. Specialties include West Indian omelets, eggs any style, a variety of breakfast breads (lemon, orange,
poppy seed, pumpkin, bran or corn muffins), fresh seasonal fruit, pancakes (banana, pumpkin, oatmeal), or Orange Blossom French Toast. Bacon, ham or flying fish are
usually available as well as West Indian saltfish every Sunday. Lunch:
Lunch is served from 12:00 to 3:00 on the Verandah or pool side. Grilled marinated chicken breast, grilled fish of the day (generally Mahi Mahi or red snapper), lobster,
shrimp, chicken, or tuna salads are offered along with regional dishes such as pumpkin soup,
rotis and curried chicken salads, These are followed by a choice of sorbets, ice creams, and cakes.
Afternoon Tea: Served in the Great room or tea porch. English teas or their own local teas such as
lemon grass are available along with the famous Hermitage carrot cake and other specialties. Dinner:
Dinner is always an event at the Hermitage! By combining local ingredients with
traditional recipes, the old classics take on a Caribbean flair all of their own. Maureen's menus are sure to delight and surprise even the most discerning diner. I give you below,
just a wee sample of the various entrees. Prosciutto with Fresh Mango or
Cherry Tomato & Parsley Salad
with Fresh grated Parmesan or
Conch Cakes with Lobster Sauce or
Grilled Portabello Mushroom
****
Cauliflower & Stilton Soup or
Red Pepper Bisque or
Garlic Soup
****
Fresh Grilled Wahoo in Garlic & Lemon Butter or
Boeuf en Crôute with Spinach & Arugula or
Marinated Shrimps on Black Bean Cakes
****
Chocolate Bombe or
White Chocolate Ginger Cheesecake or
Cold Rum Soufflé or
Assorted Homemade Sorbets & Ice Creams
Special Diets: Most special diets can be accommodated with advance notice. |
