New Menu items and New format

With the high season just around the corner, we felt that we should be introducing new menu items as well as new format for our menu. Taking the drift wood feel and with the help of local artist ,Germain Nijdeman, we have designed a new look to the menu which will also reflect in the Cactus Blue "Book of Recipes" which we hope to have completed before Christmas.

We have introduced onto our menu local goat cheese which we use in conjunction with our pizza toppings as well as appetizer or main dishes, served with fresh home baked pepper bread.

Arepitas, found in South America as well as Dominican Republic, have also been introduced as an appetizer, served with a Guava chili sauce.

Argentinean Tenderloin as well as Caribbean Lobster are very popular at Cactus Blue so we have high lighted various options for the gourmet diner.

Desserts have not gone a miss with the introduction of a Kaluha Chocolate Mouse as well as Cinnamon Fritters and Coconut Ice Cream.

posted October 2008