The Silent Waters owner has employed a first class chef whose repertoire is excellent.

For lunch on arrival day, the chef typically serves a vegetable lasagna made with sweet peppers and callaloo, which is similar to our spinach but has a richer flavor. It is beautifully presented in a bright marinara sauce and topped with Parmesan cheese, with garlic bread on the side. Drinks may be flavored, unsweetened herbal iced teas; or soursop juice, which is a refreshing light local juice; or passion fruit juice when in season. Dessert may be freshly-baked brownies or a fruit sorbet and Blue Mountain coffee.

At 6:00 or 7:00 PM, or whenever you wish, the chef will offer two or three appetizers ... perhaps chicken breast skewered with green pepper and onion, grilled and served with a spicy jerk sauce ... and flavored hummus dip with toasted pita wedges.

Bartender Ozzie will offer frozen island drinks such as Pina Coladas, margaritas and daiquiris made with fresh papaya, mango, banana or pineapple. (On request, these may be non-alcoholic.) The bar is always stocked with vodka, gin, tequila and Jamaican rum. Other liquor will be available on request.

Silent Waters is renowned for its varied and wonderful candlelight dinners whether in the dining room or under the stars. The chef offers a rack of lamb or leg of lamb which is herb-rubbed with rosemary and garlic, then roasted to medium rare ... grilled beef tenderloin served with a Cabernet mushroom reduction sauce ... grilled shrimp ... steamed lobster with drawn butter (in season) ... red snapper quickly sautéed in garlic butter and finished with lime ... or Chicken Picatta marinated in garlic, olive oil and lime juice, then grilled and served with a white wine reduction sauce ... to mention a few entrees. Side dishes may be Jasmine rice, couscous, fresh vegetables and Caesar salad. The delicious dessert may be homemade cakes, pies, soufflees, individual fruit pavlovas (which are meringues served with fresh fruit and a brandy whipped cream) or Crepe Suzette.

Blue Mountain coffee and assorted teas are always available, as are espresso and cappuccino.

COST
Adults (breakfast, lunch, hors d’oeuvres and dinner for resident guests) $560 per guest per week
Children 12 and younger $280 per week
Children 2 and younger complimentary

It is requested that guests prepay for meals.