Our Menus
North American & European Cuisine
Starters
Smoked Duck and Mandarin Salad
Tender slices of smoked duck breast served over a bed of mixed greens and crisp vegetables, accented with sweet mandarin oranges, dried fruits, and a refreshing rice wine vinaigrette.
Mediterranean Pasta Salad
A vibrant blend of spinach, grape tomatoes, red onion, roasted red peppers, zucchini, olives, and penne pasta, tossed in a sun-dried tomato dressing and finished with crumbled feta cheese.
Tomato Mozzarella Caprese Salad
Locally grown ripe tomatoes paired with creamy fresh Italian mozzarella, drizzled with premium virgin olive oil and aged balsamic glaze, topped with fragrant local basil.
Chicken Drumettes
Succulent chicken drumettes prepared your way: honey garlic, smoky dry rub, or fiery hot sauce.
Beer-Battered Scallops
Golden-fried scallops coated in a crisp beer batter, served over fresh baby greens and drizzled with a balsamic reduction.
Portabella Mushroom Caps
Stuffed with snow crab meat, diced red peppers, celery, red chili flakes, and cream cheese, topped with breadcrumbs and a touch of lemon, then baked to perfection.
Smoked Salmon
Delicately cold-smoked salmon, paired with sweet grainy mustard, herb-infused cream cheese, and artisan bread for a sophisticated starter.
Pepper-Crusted Tuna Loin
Seared tuna loin coated in a seasoned breadcrumb crust, served with two flavourful Asian dipping sauces and tangy pickled ginger.
Wild Mushroom Crêpes
Three tender crêpes filled with sautéed spinach, creamy goat cheese, and a rich wild mushroom cream sauce.
Entrees
Authentic Hungarian Fish Goulash
A hearty and flavourful dish of red snapper slowly poached in a robust paprika sauce with tender potatoes, served atop seashell pasta.
Prime Rib Roast
Prime rib roast, served with mashed potatoes, veggies, Yorkshire pudding and au jus.
Beef Tenderloin
An 8 oz black Angus beef tenderloin, expertly grilled and served with three unique dipping sauces, alongside grilled vegetables and creamy mashed potatoes.
Vienna Style Schnitzel
Thinly sliced meats, breaded, pan seared to light golden brown, served with garden greens.
Lasagna
Classic layers of rich meat sauce, tender pasta, béchamel, and melted cheese, baked to golden perfection in our pizza oven. Served with freshly baked pizza bread.
Cordon Rouge
Juicy chicken breast stuffed with smoky ham and creamy cheese, wrapped in maple-cured bacon and grilled. Served with rice, peas, and a drizzle of flavourful au jus.
Beef Roast ‘Provençale’
Slow-roasted beef simmered in a rich red wine sauce with onions, mushrooms, and tomatoes, served over penne pasta.
BBQ Pork Ribs
Served with spring potatoes and our very special dipping sauce.
Mushroom Risotto
Creamy mushroom risotto, topped with grilled jumbo prawns or lobster.
Vegetarian Plate
A wholesome medley of grilled local vegetables, complemented by a savory pumpkin gratin for a satisfying vegetarian option.
Desserts
Sweet Crêpes
Delicate crêpes filled with wild berry-infused whipped cream.
Crème Brûlée
A luxurious vanilla bean custard with a perfectly caramelized sugar crust, offering an irresistible balance of creamy and crunchy textures.
Tiramisu
Classic Italian Tiramisu, made with ladyfinger pastries dipped in coffee, flavoured with cocoa and mascarpone.
Mousse au Chocolat
Home-made chilled chocolate mousse, served with fresh fruits.
Vienna “Apfel Strudel”
Sweet apple-raisin filling and breadcrumbs in crispy layers of home-made strudel dough, baked golden brown.
Chef Bio
Robert Wagner, Chef
Read Biography
Chef Robert Wagner, a classically trained chef from Austria, brings over 42 years of culinary expertise to Palm Garden Nevis. With a rich career spanning both Austria and Canada, Robert has successfully operated eight restaurants and developed a reputation for his mastery of American and European cuisine. In 2024, he made culinary history by establishing the first Craft Beer Brewery in St. Kitts & Nevis.
At Palm Garden, Chef Robert combines his extensive experience and innovative spirit to deliver exceptional dining experiences that celebrate both tradition and creativity.
Caribbean Cuisine
Starters
Bloody Mary Shrimp Cocktail
Bloody Mary Shrimp Cocktail Jumbo shrimp served with a zesty Bloody Mary cocktail sauce.
Three Fish Ceviche
A trio of vibrant ceviche:
• Wahoo with tangy local lime and chili oil
• Ahi tuna with savory ponzu sauce
• Kingfish with sweet mango and creamy coconut
Served with a refreshing green papaya slaw for a tropical twist
Tuna Two Ways
A delightful combination of sesame-seared tuna loin and finely chopped tuna tartare. Accompanied by sweet chili sauce, seaweed salad, and a tangy wasabi dipping sauce.
Local Tania Fritters
Crispy fritters made with local tania root, perfectly paired with a sweet chili dipping sauce.
Caesar Salad
Crisp romaine lettuce tossed in a creamy Caesar dressing, topped with croutons and Parmesan. Enhance with jerk chicken, seared tuna, or local lobster for an island twist.
Roasted Eggplant and Hummus Dips
Two bold and flavorful dips: a smoky roasted eggplant and a spicy seasoned pepper hummus. Served with crispy, homemade plantain chips.
Homemade Flatbread Bruschetta
Freshly baked flatbread topped with your choice of:
• Juicy tomatoes and melted cheese
• Sliced beef with ham and cheese
Nevis Style Satay
Tender marinated chicken and lamb skewers, flame-grilled with onions and cherry tomatoes, served with a rich peanut dipping sauce.
Pumpkin Soup
A comforting blend of locally grown pumpkin and ginger, served warm with a hint of island spice.
Local Lobster Bisque
Silky smooth lobster bisque enriched with a drizzle of dry sherry, offering a taste of Caribbean luxury.
Entrees
Local Fresh Grilled Lobster
A whole grilled lobster brushed with herb-infused butter, served with a crisp salad and golden fries.
Surf and Turf
Half a succulent grilled lobster paired with a juicy jerk-seasoned flat iron steak. Served with salad and flavorful rice and peas.
Surf and Surf
A duo of half a grilled lobster and the fresh catch of the day. Served with a vibrant salad and traditional rice and peas.
Grilled Shrimp and Lemon Kebab
Perfectly grilled shrimp skewers with zesty lemon, accompanied by crispy fries, chilled succotash, and green papaya salad.
Popsicle Lamb Chops
Juicy lamb chops grilled with a tangy tamarind glaze, served alongside a medley of grilled local vegetables.
Local Catch Grilled
Freshly grilled local fish seasoned with Bajan spices, complemented by pickled breadfruit, steamed vegetables, and rice and peas.
Local Catch in Fresh Coconut Tahitian Style
Fresh fish cooked in a creamy coconut sauce, served with crispy plantain chips and a refreshing chilled broccoli salad.
Grilled Jerk Chicken
Flavourful Jamaican jerk-seasoned chicken, flame-grilled and served with caramelized plantain, sweet potato mash, and steamed vegetables.
Desserts
Local Style Carrot Cake
Moist and spiced carrot cake featuring the flavours of the Caribbean, topped with a creamy frosting.
Grilled Pineapple Flambé
Sweet, caramelized pineapple grilled to perfection and flambéed with local rum for a fiery finish.
Fresh Coconut Cream Pie
A silky and decadent coconut cream pie with a buttery crust, celebrating the essence of tropical paradise.
Chef Bio
Elsa De Lashley, Chef
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Chef Elsa Delashley brings a wealth of Caribbean culinary expertise to Palm Garden Nevis, drawing on over 30 years of experience that began at the esteemed Nisbet Plantation Beach Club. Starting as an intern, Chef Elsa quickly rose through the ranks, spending 23 years mastering her craft and exploring the rich flavors of Caribbean cuisine. Her journey has taken her to islands like Jamaica, Bonaire, Grenada, and Bermuda, where she immersed herself in each unique culinary tradition. Known for her herb-crusted rack of lamb with scallion mashed potatoes, Chef Elsa delights in creating dishes that capture the vibrant essence of the Caribbean. When she’s not in the kitchen, she finds peace by the ocean, listening to the waves and watching the sunset.
Indian Cuisine
Starters
Samosa
Crispy golden triangle-shaped pastries filled with spiced potatoes and green peas, served with tangy tamarind and mint chutneys.
Mixed Pakoda
A medley of vegetables coated in a spiced chickpea batter and deep-fried until crispy, a perfect snack to start your meal.
Chicken Tikka
Juicy, boneless chicken pieces marinated in a flavourful blend of yogurt and aromatic spices, grilled to perfection in the tandoor.
Reshmi Kebab
Tender chicken pieces marinated in a creamy, mildly spiced white sauce, grilled until soft and succulent.
Sheekh KebabSheekh Kebab
Minced lamb blended with bold spices, skewered, and grilled over an open flame for a smoky and flavorful experience.
Shrimps Tandoori
Tiger shrimp marinated in yogurt and a special mix of Indian spices, cooked to perfection in a clay oven, offering a burst of flavor in every bite.
Entrees
Dal Fry
Comforting yellow lentils tempered with fragrant herbs and spices, cooked to creamy perfection.
Channa Masala
Channa Masala Hearty chickpeas simmered in a medium-spiced brown sauce, rich with traditional Indian flavors.
Veg Lazeez
A colorful mix of fresh vegetables cooked in a velvety caramelized onion and cashew nut sauce, perfect for vegetarians.
Murgh Vindaloo
Spicy and tangy chicken cooked with aromatic whole spices in a medium-spicy brown sauce, a favorite from Goa.
Murgh Tikka Masala
Tandoor-grilled chicken pieces simmered in a rich, medium-spiced red tomato sauce, an Indian classic.
Murgh Mahani
Succulent chicken cooked in a mildly spiced buttery tomato sauce, offering a creamy and comforting flavor.
Fish Madras Curry
Fish fillets simmered in a south Indian-style curry, featuring bold flavors of coconut, tamarind, and aromatic spices.
Shrimp Vindaloo
Shrimp cooked with potatoes in a fiery, tangy brown sauce, delivering a perfect balance of heat and zest.
Rogan Josh
A Kashmiri delicacy of tender goat meat slow-cooked in a spiced brown sauce, rich with traditional flavors.
Mutton Mughlai
A specialty of the house: tender goat meat cooked in a mild and creamy cashew nut sauce, perfect for those who love subtle, rich flavours.
Kheema Mutter
Kheema Mutter Ground lamb sautéed with fragrant spices and green peas, offering a savory and hearty dish.
Rice And Breads
Basmati Rice
Basmati Rice Fluffy, fragrant basmati rice, a perfect accompaniment to any curry.
Biryani Rice
Fragrant rice cooked with aromatic spices, layered with vegetables or meat for a flavorful one-pot dish.
Rice Cooked with Cumin and Green Peas
Delicate basmati rice infused with the earthy flavor of cumin and the sweetness of green peas.
Assorted Naans
Freshly baked Indian flatbreads, including plain, garlic, and butter naan, perfect for scooping up curries and sauces.
Indo-Chinese Cuisine
Chicken in Chili Sauce
Tender chicken pieces tossed in a spicy and tangy chili sauce with a hint of garlic and soy.
Shrimp in Chili Sauce
Juicy shrimp stir-fried with a bold chili sauce.
Chicken in Schezwan Sauce
Spicy and aromatic chicken cooked in a fiery Schezwan sauce with a hint of sweetness.
Shrimp in Schezwan Sauce
Succulent shrimp coated in a spicy Schezwan sauce.
Fried Rice
Classic wok-fried rice tossed with vegetables and soy sauce.
Egg Fried Rice
Fragrant fried rice with scrambled eggs and veggies.
Seafood Fried Rice
A hearty rice dish cooked with fresh seafood and seasoned with aromatic spices and soy sauce.
Chicken Fried Rice
Wok-tossed rice combined with tender chicken pieces and vegetables.
Chef Bio
Vikas Pariani and Hiren Fatnani
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Originally from Mumbai, Vikas Pariani and Hiren Fatnani began their culinary journey with a shared vision: to bring authentic Indian cuisine to the islands of St. Kitts and Nevis. This vision first took shape with the opening of their restaurant, Indian Summer. What started as a modest venture has since blossomed into a celebrated culinary group. For over 15 years, their dedication to bold flavors and genuine hospitality has made their restaurants beloved destinations. In collaboration with Vikas and Hiren, the Palm Garden Nevis kitchen is now fully equipped to deliver authentic Indian cuisine, featuring a traditional tandoori oven and specialized tools that ensure guests enjoy the rich, genuine flavors of India in the heart of the Caribbean.