Dinner Menu

DINNER: 6.00pm. -10.00pm.
HAPPY HOUR: 5.30pm. - 6.30pm.

From Seafood to Steaks. Creole & International style cuisine. Nightly Entertainment. Dress Elegantly Casual. All major credit cards. Reservations Strongly Recommended.

Join us at the internationally acclaimed Seahorse Inn. As seen on the Richard & Judy show, GMTV. and the Travel Channel, to name just a few. Enjoy cocktails with a magnificent sunset. Dine under the stars. Be caressed by the sound of the surf and the breeze in the coconut trees. Romance to the rhythm of steel pan & calypso. Enjoy great service and fabulous food, while watching Leatherback Turtles nest on our beach.

Seared Scallops on Risotto Fresh scallops, lightly seasoned and pan seared. Served on a bed of rich, creamy, Basil scented Risotto with shaved parmesan.
Napoleon of Smoked Salmon & Cornmeal Blinis with Caviar & Horseradish Cream Wild North Atlantic smoked salmon, stacked on Corn meal Blinis with horseradish cream. Topped with Caviar.

Brushetta Trio Three grilled slices of Sour Dough bread with toppings of fresh tomato, shaved fennel & Crumbled fetta Cheese, Smoked Salmon with horseradish cream and capers, Chicken liver pate & candied orange peal.


Creole Crab Cakes Local Blue Crab meat, seasoned and folded with herbs and a little mashed potato. Formed into cakes and pan sautéed. Served with a creamy seafood sauce and a red pepper coulee.


Jerk Chicken Satay Boneless chicken seasoned with spicy Jamaican Jerk seasoning. Threaded onto a bamboo skewer. Grilled and served with a dusting of chopped peanuts and Tamarind Amchar sauce.


Chefs Pate Chicken livers, sautéed with shallots, fresh herbs, a splash of brandy, sherry and cream. Pureed till smooth to produce a luxuriously rich and tasty pate’. Served with toasted farmhouse bread.

Mosaic of roasted Sweet Pepper with herbed Goats Cheese Organic peppers roasted and marinated in herb scented olive oil. Served with a rich goat’s cheese lightly flavored with cracked spices and fresh garden herbs. Served with drizzle of Extra Virgin olive oil and balsamic syrup.
Shrimp Bisque A luxurious infusion of shrimp broth, wine, cream, sherry, island herbs and Spices. Studded with lobster meat and Served with herb & garlic croutons, a swirl of cream, and a flurry of Fresh snipped chives.
Soup of the day A daily creation from the kitchen. Your waiter will be pleased to give you details.
Sunshine Salad A local variation of the popular Greek salad. Sliced ripe tomatoes, Feta Cheese, Kalamata Olives, and sliced red onions. Served with a citrus vinaigarette and balsamic molasses reduction. Available as a main course (larger size). $105.00
Creole Caesar Hooked on Seafood? A traditional Caesar Salad with a topping of grilled chilli & lime marinated shrimps.
Available as a main course (larger size) with jumbo shrimp.
Iceberg WedgeClassic wedge of crisp iceberg lettuce with tomatoes, slivered pickled red onions, topped with blue cheese dressing, crumbled blue cheese and crispy bacon.
Classic Caesar Ripped Lettuce, home made Caesar dressing. Herb & Garlic croutons, anchovies, and grated fresh Parmesan cheese.
Available as a main course (larger size).
Lobster Thermidor Classic combination of fresh lobster meat cooked in a rich sauce of cheese, white wine, cream and snipped Chives. Served in the shell.
Broiled Lobster Delivered fresh to the restaurant each day, our Spiny lobster is served broiled in the shell, with a basting of garlic butter sauce.
Seafood Tempura Rock Lobster, Jumbo Shrimps & white fish dipped and fried in a light Tempura batter. Served with a spiced tomato dipping sauce.
Grilled Shrimp with Fettuccini Cooked in olive oil with white wine, garlic and capers. Served on top of homemade Fettuccini pasta with a Tuscan style tomato sauce enriched with cream and basil pesto.
Creole Style Shrimp Butterflyed and seasoned with Creole herbs, coriander, cumin Garlic and Cayenne. Seared and served with coconut rice, Salsa Tropical and a spiced, rich coconut curry sauce.
Sesame crusted Seared Yellow Fin Tuna Fillet Crusted with toasted sesame seeds. Seared to medium rare (center may be cool). Served on wilted Creole greens and mashed potato with a warm lemon and herb vinaigrette and a drizzle of chili oil.
Blackened fillet of Grouper Coated with ground Creole herbs & spices, pan seared (blackened). Served on wilted Creole greens and mashed potato with a warm lemon and herb vinaigrette and a drizzle of chili oil.


Pan fried Snapper Fillets of Red Snapper, dusted lightly with seasoned flour and pan fried. Served on wilted Creole greens and mashed potato with a rich Creole red pepper sauce and chive oil.


Beef, Lamb & Pork
Tournedos Seahorse Premium cut 10oz Tenderloin steak, char grilled and seated on a bed of butter whipped mashed potatoes potato flavored with roasted garlic. Topped with a slice of seared Fois Gras. Served with pan roasted shallots.
Ribeye Steak A premium cut 18oz (approximate uncooked weight) prime US Choice or A grade T Bone Steak. Char-grilled as you wish.
Tenderloin Steak A premium cut 10oz US Choice or A grade Tenderloin steak, char-grilled as you wish. Served on a bed of sautéed Spanish onions.
All steaks are served with your choice of either Red Wine or green Pepper Corn sauce.
Daube of Beef Tobago style Beef Daube browned with sugar and braised with herbs, aromatics, red wine and a splash of rum. Served on a bed of
butter whipped mashed potato with vegetables of the day.
Oven Roasted Rack of Spring Lamb Served on a turret of smashed roasted garlic potatoes with a menage of garden fresh vegetables and a Port and guava sauce.


Slow braised pork belly with crackling and spicy shrimp with Madeira sauce Pork belly, slow braised till tender and succulent. Served with Creole seasoned grilled spicy shrimp and a Madeira sauce.


Creole Pork Chop Center cut pork chop, marinated in orange juice and island herbs. Char-grilled and served on a bed of roasted garlic infused smashed potatoes with a menage of fresh vegetables and a creamy herb and Dijon mustard sauce.


Duck & Chicken
Island Duck 8oz Maryland Duck breast. Lightly seasoned, pan roasted. Sliced and served with a pineapple glaze on a herb and potato rosti.
Chicken Provancal Brie stuffed organic chicken breast, wrapped in bacon and pan roasted. Served on a bed of butter whipped mashed potatoes flavored with roasted garlic. Served with a Portobelo mushroom cream sauce scented with tarragon.

All meals (except Shrimp dishes & main course Salads ) are served with a selection of garden fresh vegetables.

Please download the latest menue as a pdf file

Tel: (868) 639-0686, Fax: (868) 639-0057
Grafton Beach Road
Email: seahorseinntobago@gmail.com