New delectable eats for Margariataville

 Janet Silvera, Senior Gleaner Writer

WESTERN BUREAU:

Urban lore depicts Margaritaville Caribbean as the number-one party spot in the region. However, what many people don't know is that the 'Ville' is an excellent location for casual dining.

Indeed, the bulk of Margaritaville's business comes from food and beverage, reveals André Dixon, director of sales and marketing. Dixon and his team of culinary experts have unveiled a new mouth-watering menu that will serve to do a myriad of things to the appetite, but most important, will titillate the senses and satisfy the soul.

Currently, the new menu is at Margaritaville Falmouth and its flagship venue, Margaritaville Montego Bay, with plans to roll out similar offerings in Ocho Rios, Negril and the two airport locations by March 31.

Last Thursday, The Gleaner's food team was taken through a journey of platters, cheeseburgers in paradise, shrimp of all distinctions, quesadillas, blackened Ahi Tuna salad and layers of sliced turkey, smoked bacon and Swiss cheese, the perfect highlights of their classic club sandwich.

on trend

"We study food trends and consumer habits and one of our main priorities is ensuring we provide culinary options that please a large majority of people," said Dixon. He continued: "It's not as if the team has an option. Between cruise-ship passengers and twice-daily catamaran tours, Margaritaville is always bustling with patrons who want great food and great drinks," said the marketing director.

With the creative juices flowing freely, the food lovers have presented a cheeseburger that can stake the claim of being revolutionary, with the words, 'Cheeseburger in Paradise' emblazoned on it. Obviously no ordinary burger, this meal is featured on a guitar-shaped wooden platter.

Margaritaville can safely boast that this is the first time a burger with its own signature has been presented like this in Jamaica. Even more titillating is the fact that once you enter the doors of the Ville, any uncertainty of what to choose is quickly erased by the eye-feasting appetiser plate, which is a good place to start. This is a delicious combination of Lava Lava Shrimp, chicken quesadillas, chicken wings (buffalo or jerked barbecue), and a creamy spinach dip, with crispy corn tortilla chips.

For persons looking for a healthy twist, there is the blackened Ahi Tuna salad. Slices of blackened rear Ahi Tuna, cucumber, red peppers and mandarin oranges atop a bed of mixed greens. Tossed with spicy Wasabi vinaigrette and garnished with black and white sesame seeds. The flavourful blackened Ahi Tuna salad is just one of the four new salad options.

Traditional jerked chicken and jerked pork have not been left off the menu, Dixon pointed out. Not to mention the tastefully done desserts, such as the bananarama, a perfectly ripe banana, rolled inside a tortilla shell, fried crisp and topped with a luscious chocolate sauce, served with a scoop of vanilla bean ice cream on the side.

That was only the beginning of what was possibly the most delectable end to a meal, which included a key lime pie, a flourless chocolate cake, and rum cake.

janet.silvera@gleanerjm.com