Straw Hat Restaurant

November 2003 Menu

STARTERS

Cold Cucumber Soup

yogurt, lemongrass and ginger 9.

Ceviche of Local Red Snapper

fresh lime juice, cilantro, Bermuda onions and tomatoes with

fried corn tortilla 13.

Anguillian Lobster and Crayfish Spring Rolls

with a spicy tropical fruit dipping sauce 16.

Local Goat Sausage Wonton

lemongrass and Caribbean flavors in a spicy sesame broth 12.

Forest Bay Conch and Saltfish Soup

tomato, basil, spinach, capers, olives in a light broth 11.

Spinach Salad

cashews, dates, bacon, Bermuda onions and grated aged Gouda with a mango curry dressing 12.

Mixed Field Green Salad

greens grown in Sandy Ground and served

with a lemon vinaigrette 8.

add Gorgonzola 10.

All prices are in $US. A 15% Service charge will be added to all checks.

MAIN COURSE

Sides

Red cabbage and

orange slaw 5.

Fried plantains with pepper ginger jam 6.

Roasted garlic mash

potatoes 5.

Hand cut fries 5.

Asian noodles 6.

Sweet potato salad 6.

Sautéed spinach 7.

Jerked Pork Tenderloin

seared with roasted garlic mash potatoes,

and pineapple salsa 28.

Grilled Angus New York Strip

with hand cut fries, portobello-onion ring in a

zesty local tamarind “Steak” sauce 34.

Baby Osso Bucco

veal shank braised in a rich piquante espagnole sauce

with Creole vegetables 36.

Grilled Island Harbour Lobster

with pineapple salsa and herbed garlic butter 41.

Seared Duck Breast

demi-glace finished with Stone's Ginger Wine, mango,

fried plantains and sweet potato salad 31.

Pink Peppercorn Crusted Pan Fried Snapper

in a light Pernod and fennel broth sautéed julienne carrots and spring onions 28.

Caribbean Cashew Chicken Mole

with red cabbage and orange slaw, roasted garlic mash potatoes 25.

Grilled Loin of Tuna

with a compote of caramelized balsamic-citrus onions served medium rare 33.

Grilled Local Crayfish

ginger vinaigrette and tropical rice salad 38.

Cilantro, Lime and Pecan Pesto Pasta

Parmigiano-Reggiano 21., with choice of snapper 28.,

tuna 33., seitan 23., or grilled chicken 25.

Stir Fry of Seitan and Vegetables

red curry, ginger and coconut sauce, basmati rice 23.

There will be a $3 split charge for all shared main courses. We accept all major credit cards.