LES SOUPES
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LA FONDUE ESQUISE D’OIGNON GRATINEE
Homemade Onion Soup Gratinated to perfection
LA BOUILLABAISSE DU PECHEUR CREOLE AU SAFFRAN
Delicate Blend of Seafood, Lobster Broth French Style
(aioli croutons, Swiss cheese and rouille)
LA VICHYSSOISE DE CAROTTES DE L’ILE
A Chilled Carrot Soup with Coconut Milk, Exotic Papaya Chutney
LA CRÈME DE POTIRON AUX CRABES ET FINES HERBES
A Delicious Antiguan Pumpkin Soup with Crabmeat, and Fresh Herbs
LES HORS D’OEUVRES FROIDS
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L’ ELEGANCE DE LANGOUSTE AUX ASPERGES
Fresh Local Lobster Cocktail with Green Asparagus Maria Rose Sauce
L’ ASSORTIMENT DE SASHIMI, GINGEMBRE ET SALADE DE WAKAMI
Duo of Fresh Salmon and Tuna Sashimi with a Wakami Salad
LE CARPACCIO DE MARLIN FUME MAISON
Surprisingly Refreshing Smoked Marlin Carpaccio in Extra Virgin Olive Oil,
Lime and Fresh Herbs topped with Mesculin Salad
LE MINI STEAK TARTARE SERVI AVEC SES TOASTS
Best Quality Fillet Steak Tartar served with Toast
L’EVENTAIL DE CANARD A LA PROVENCALE
Duck Breast Carpaccio Marinated with Olive Oil, Black Olives,
Roast Red and Yellow Bell Peppers
LES SALADES
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LE MARBRE DE FOIE GRAS DE CANARD
AUX ECHALOTTES CONFITES ET CASSIS
Warmed Fresh Foie Gras set on a bed of “Mesculin Salad”,
Shallots, Blackcurrant Liqueur Vinaigrette
LA SALADE ROMAINE A LA CAESAR
A Tradicional Caesar Salad, Chef’s Special Recipe
LA PETITE SALADE AUX MIGNARDISES DE CHEVRE TIEDE ET NOIX
Warmed Goat Cheese Salad, Bouquet of Chicory Lettuce,
Honey Walnut Dressing
LA SALADE DE JEUNE POUSSE D’EPINARDS, ST. DANIEL,
PAMPLEMOUSSE ET PARMESAN
Fresh Young Spinach Salad with Prosciutto, Shaved Parmesan,
Extra Virgin Olive Oil Vinaigrette with Lemon Flavours, Grapefruit Segments
LA SALADE DE LA MER FACON CAPRI
A Refreshing Baby Calamari Salad Mediterranean Style with Arugula Salad
LES HORS D’OEUVRES CHAUDS
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LES ESCARGOTS A LA BOURGUIGNONNE
Snails in Garlic Butter (Our famous specialty)
LE FEUILLETE DE FOIE DE VOLAIILLE AUX CHAMPIGNONS
ET POIVRE ROSE
Light Puff Pastry filled with Sautéed Chicken Livers,
Wild Mushrooms, Sherry Creamy Pink Peppercorn Sauce
LE GATEAU DE CRABE EPICEE AU BASILIC
Succulent Crab Cake Served with a Light Basil Sauce and
Crushed Red Pepper
LES PATES
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MACARONI ZITI RAFFAELE
Host Specialty with a Special Tomato Sauce with Cream,
Parmesan Cheese and Fresh Basil
LASAGNE DE LEGUMES AU PISTOU GRATINEE
LA MOZZARELLA
Fresh Vegetable Lasagne, Chili Tomato Coulis,
Gratinated with Parmesan
LINGUINI A LA POELEE DE FRUITS DE MER
Linguini Tossed with Fresh Seafood,
Light Creamy Herbs Sauce
FETTUCINI A LA LANGOUSTE “FACON DU CHEF”
Fettuccine with Fresh Local Lobster, Glazed Cherry Tomato,
Black Olive Pesto, Extra Virgin Olive Oil,
Strips of St. Danielle Prosciutto
LES POISSONS ET CRUSTACES
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LA LANGOUSTE GRILLEE DE NOS ILES
Whole Grilled Fresh Local Lobster with Melted Butter
LA SOLE DE DOUVRE “PORTION” POELEE AU BEURRE DE CIRTON VERT Market Price
Whole Dover Sole Meuniere Filleted at your Table
LE FILET DE VIVANNEAU AUX PARFUMS DU MIDI
Fresh Grilled Snapper Filet, Marinated Roast Red Bell Pepper,
Olive Oil, Lime Parsley, Berry Capers
LES MEDAILLONS DE LANGOUSTE VAPEUR AU GINGEMBRE
ET INFUSION DE POIREAU
Medallions of Fresh Lobster Served with a Delicate Ginger,
White Wine Sauce, Laced with Leeks
LA SYMPHONNIE DE L’OCEAN “PROVENCALE”
Trio of Lobster, Mahi Mahi, Snapper in a Light Basil Sauce,
Smoked Eggplant Caviar Tapenade
LES COQUILLES ST JACQUES “NOUVELLES LOUISIANNE”
Blackened Sea Scallops Served with a Champagne Saffron Sauce
LE FILET DE DORADE CORRIPHENE GRILLEE “EURASIEN”
Grilled Fresh Mahi Mahi cooked to perfection, Cilantro White Wine Sauce
LE PAVE DE SAUMON AUX EPINARDS BRAISES A L’HUILE DE TRUFFLE
Fresh Grilled Atlantic Salmon set on a bed of Spinach,
Truffle Oil, Lime Butter Thyme Sauce
LA BLANQUETTE DE CREVETTES AU CURRY
Sautéed King Prawns simmered in a Lightly Spiced Curry Sauce
LES VIANDES
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LE TOURNEDOS DE FILET DE BOEUF “ANGUS” GRILLE MINUTE
“Black Angus” Beef Tenderloin, grilled with a choice of sauces
(Peppercorn, Beaujolais, Mushroom, Bearnaise)
LE CANARD”APILIUS” EPICE A L’ECORCE D’ORANGE ET MIEL DOUX
Crispy Long Island Duck Flamed with Grand Marnier,
Caramelized Orange Sauce
LE CARRE D’AGNEAU AUX HERBES DE PROVENCE
Young Roast Rack of Lamb from Australia,
With a Mustard and Breadcrumb Crust
LES MEDAILLONS DE VEAU “FORESTIERE” AU ROMARIN
Prime Veal Medallions in a Creamy White Wine,
Rosemary, Wild Mushroom Sauce
LE SUPREME DE POULET ‘NOUVELLE ORLEANS’
Blackened Tender Chicken Breast Louisiana Style
With Pineapple Sweet and Spicy Rum Sauce
LE FILET MIGNON DE PORC A LA SAUGE “WILLIAM”
Succulent First Choice of Pork Tenderloin flamed with Pear Liqueur,
Topped with Prosciutto, Pear William Creamy Sage White Wine Sauce
L’ENTRECOTE DE BOEUF GRILLEE, POIVRONS ET
D’OIGNONS, ROUGES CONFITS
Juicy Grilled New York Strip Loin Steak,
Marmalade of Red Pepper and Onion, South African port Wine Sauce
LES MEDAILLONS DE RIZ DE VEAU “CHEF PATRICK”
Braised Veal Sweet Bread Medallions set on a bed of Fresh Spinach,
Lemon Pepper White Wine Sauce |
