E’s OVEN DINNER MENU

November 2003

APPETIZERS

BLACK BEAN SOUP 6.00

With fry onions

FISH CHOWDER 7.00

Garnish with mirepoix of vegetables

WARM TOMATO TART 8.00

With a balsamic reduction

GARLIC CRUSTED CRAYFISH TAILS 15.00

With curry white beans potatoes and shell cream sauce

SPICY SEAFOOD CAKE 9.00

On a cooling cucumber salad and a sesame soy vinaigrette

ORGANIC MUSULEUM GREEN SALAD 6.00

And belgium endive tossed with herb vinaigrette

CHICKEN SPRING ROLL 8.00

With root vegetables and a sweet chilli sauce

GRILLED MARINATED VEGETABLE

Top with tofu 14.00

ENTREES AND PASTAS

SEAFOOD PASTA 8.00

Angel hair, mushrooms, tomatoes and onions in a white wine cream sauce

RIGATONI PASTA

Chicken in a vegetable broth and parmesan cheese 7.00

Or vegetables in a vegetable broth and parmesan cheese 6.00

GRILLED SIRLION 18.00

With a mushroom sauce, cream potatoes and vegetables

SURF n TURF 27.00

Shrimp, vegetables, sirloin, mash potatoes and a red wine sauce

E’s OVEN ROASTED HALF CHICKEN 8.00

In its own juices

PANSEARED YELLOW TAIL 18.00

With fennel eggplant and tomato sauce

PAN SEARED SHRIMP 22.00

Served with mash potatoes primavera vegetable and a herb shrimp dripping

CREOLE CONCH 16.00

Served with rice and veggies

CURRY ANGUILLIAN GOAT MEAT 12.00

Served with rice and veggies

GRILLED MAHI MAHI 22.00

with black beans, roasted peppers and cream of potato in a lemon caper sauce

PAN SEARED CHICKEN BREAST 14.00

In a coconut sauce, ragout of beans, potatoes and eggplant top with tomatoes

GRILLED LOBSTER (per lb) 25.00

GRILLED CRAYFISH 27.00

Served with lemon or garlic butter sauce

All entrees without specified accompaniments are served with rice or mashed potato and veggies

A 15% service charge will be added

All prices quoted in US$