Whether it was assorted garden greens with red wine Dijon vinaigrette or Indian style vegetable curry the Seahorse Grill’s international buffet tantalized taste buds under the beautiful splendor of the Montego Bay Yacht Club every Friday.
Owner and executive chef of the Seahorse Grill Robert Joseph explained that “the concept behind hosting an international buffet each Friday is to expose individuals to the different cultural backgrounds through food. Besides a lot of the times persons are tired of the same food that they are eating throughout the course of the week so we decided to expose them to something different”.
This difference he noted is articulated through the delicious Asian barbecue roast pork and the penne pasta with shrimp, roasted fennel, artichoke and tomatoes. With the tomato and fresh mozzarella with basil and extra virgin olive oil one can cleanse their palate to prepare themselves for the grilled rosemary marinated lamb chops.
He added that by infusing beet and apple in the form of a salad with blue cheese dressing, individuals can experiment with this combination and develop a great appreciation for apple and beet root. However, it was not difficult to arose the sensory cells of the nostrils when one walked by the grill that had the roasted chicken with balsamic barbecue sauce. Roasted in foil paper, the chicken was immersed with seasonings which melted in the mouth on each bite.
The black-eye pea salad with bacon and herbs coupled with the fried ripe plantain in maple ginger syrup inspired food lovers to experiment a bit and enjoy the succulent provisions of this international buffet. Seahorse Grill has continued its trend of dishing out delicious meals to its new and repeat guest. One of their signature dine out night is their two for one Lobster Nights on Wednesday which according to Joseph has continued to received overwhelming responses as customers get two lobster meals when they purchase one meal.
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