By the Caribbean Journal staff

The Cap Juluca resort in Anguilla has announced the introduction of new menus to its eateries.

The brainchild of Chef Juan Bochenski, the new menus aim to reflect Bochenski globe-trotting resume, his enthusiasm for local spices, herbs and seafood and an appreciation for Caribbean dishes, the resort said.

That means new additions including seafood-centric main courses like Achiote Almond Organic Salmon and Anguillian Paella Valencia at the Pimms eatery, and Anguillian Crayfish and Grouper Fish and Chips at lunch spot Blue.

The restaurants Moroccan-style restaurant, Spice, will offer dishes like Grilled Spicy Lamb Cutlet and Snapper Chermoula, among others.