Guests may book either an All-Inclusive plan or a Room-Only (No Meals) plan. The All-Inclusive plan includes meals and beverages plus gratuities, at the following restaurants and bars. The Room-Only (No Meals) plan does NOT include meals, drinks, and gratuities. (Scroll up to the All-Inclusive Plan Details section for more information.)
Iggies Beach Bar & Grill - Casual, open-air wooden building on beach with sports TVs, beer- and rum-brand flags. Seating also at umbrella tables beside old rum barrels on beach. Happy-hour and late-night seafood menu of shrimp, oysters, mussels, clams, crab legs, Oysters Rockefeller, Clams Casino. À la carte lunch and dinner. Tuesday- and Saturday-night all-you-can-eat crab legs. Wednesday-night West Indian theme-night dinner and carnival followed by dancing. Thursday-night shrimp menu. Friday-night all-you-can-eat fish fry. Sunday-night all-you-can-eat barbecued ribs and chicken (live entertainment in winter). Karaoke several nights weekly.
Sample lunch/dinner menu for Iggies Beach Bar & Grill -
Appetizers:
Spinach-crab-artichoke dip Conch fritters Fried calamari Coconut shrimp with guava mustard Seafood chowder Lunch sandwiches:
Burgers Buffalo chicken tenders, bacon, cheddar Jerked chicken Grilled portobello with marinara sauce, peppers, onions Lunch main courses:
Fish and chips Dungeness crab leg Lobster tail Baby back ribs with rum-cola sauce Shrimp with artichoke, tomato, garlic-chardonnay butter over linguine Dinner main courses:
New York strip steak Jerked chicken breast with banana-guava ketchup Coconut shrimp with guava mustard Crab cakes with remoulade sauce Crisp whole yellowtail snapper Barbecued bay scallops with onions, peppers "Bucket" of lobster tail, crab legs, shrimp, mussels Desserts:
Key lime meringue pie Pumpkin pie with coconut streusel Double-chocolate rum cake Warm brownie, coffee ice cream, hot fudge The Lobster Grille - Open-air restaurant located at the poolside pavilion just steps from the beach. The menu features Caribbean lobster prepared in a variety of ways, including lobster stuffed with crab, grilled, or sautéed over pasta. Guests can enjoy a wide selection of appetizers, entrées, and desserts prepared with a contemporary Caribbean flair. Cocktails and a unique wine list are available. Dinner is served 6 PM-9:30 PM daily. Sunday brunch is served 10:30 AM-2:30 PM. Reservations are recommended.
Sample dinner menu for Lobster Grille
First courses:
Monte Cristo of lobster, cardamom French toast, Serrano ham, fontina cheese "Short stack" of foie gras, corn cakes, onion marmalade, chocolate-balsamic syrup Goat cheese with apple empanada, portobello jam, truffle Coconut shrimp with pineapple salsa, guava mustard, coconut foam Chilled shrimp with tomato-horseradish sorbet, passionfruit aioli, caviar Second courses:
Mixed greens with hearts of palm, pickled red onions, tomato, cucumber, soursop vinaigrette Caesar salad with papaya, sun-dried tomatoes, manchego cheese Third courses:
Veal medallions with herbed potato dumplings, wild-mushroom stroganoff, apples Pan-seared duck breast with crisp leg confit, guavaberry barbecue glaze, corn relish Paella with lobster, shrimp, snapper, scallops, chorizo Yellowtail snapper steamed in banana leaf with banana-lobster fritters Plantain-crusted rack of lamb with gingered carrot jus Deconstructed Wellington of filet mignon New York Steak with lobster mashed potatoes, creamed baby spinach, fried okra, cabernet sauvignon glaze Lobster (chef's preparation of the day) Fourth courses:
Liquid-center hot chocolate cake with house-made rocky road ice cream Pineapple-coconut-almond empanada with Kahlúa fudge, tarragon ice cream Warm bread pudding with pecan-rum glaze, rum raisin ice cream Crème brûlée Banana fritters with banana ice cream, cinnamon-banana caramel Mango crêpes with mango sorbet, mango-rum glaze Warm beignet with mocha-chocolate mousse, cappuccino sorbet, espresso Vegetarian menu:
First courses:
Goat cheese with apple empanada, portobello jam, truffle Green-tea soba-noodle sushi, ponzu, wasabi cream Tandoori-style tofu with cucumber-tomato raita, spinach Second courses:
Mixed greens with hearts of palm, pickled red onions, tomato, cucumber, soursop vinaigrette Caesar salad with papaya, sun-dried tomatoes, manchego cheese Third courses:
Mushroom/potato-dumpling strudel with white-bean cassoulet Sweet-corn griddle cakes with red-onion marmalade Beet risotto, Harvard-style glazed beets, orange salad, goat cheese 
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