Anguilla Local News

A New Gourmet Restaurant at Frangipani

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[Claude Janin - the chef] Frangipani Beach Resort now has a brand new gourmet restaurant, with a french chef and yummy desserts. The new restaurant is on the waterfront of Meads Bay and the chef is Claude Janin, who has extensive experience, including work on Statia and most recently in Washington DC. Mary Ann and I were joined by Larry and Gretchen Shaw of Bellevue Washington, whom we met at the Computer Club. We tried the lobster bisque (veloute), the truffle and scallop ravioli, the tuna, the Anguillian Red Mullet (which is actually a Goat Fish), crayfish with marsala wine and the veal. The deserts were exotic and incredible (see pictures below of the chocolate sushi, black and white cake, and frozen souffle of tropical fruits).
The menu here is out of date. Check their web page.

We went back to Frangipani on the day of the boat races because they were having a barbecue. Have you ever had Anguillian barbecue ribs and chicken done by a French chef? It changes the whole concept. Mary Ann suggests they make it a weekly event.

Restaurant Frangipani - Menu

HORS D’OEUVRES - APPETIZERS
Creme de Courgettes Façon Vichyssoise - $7
Cold Creamy Zucchini Soup with Chicken Broth and Chopped Spring Onion
Veloute de Langouste et son Ravioli de Coquilles aux Truffes Noires de Perigord - $14
Lobster Veloute and Sea Scallops Ravioli with Black Truffles
Terrine de Legumes Rotis et Grilles, Coulis de Tomates au Basilic - $8
Grilled and Roasted Vegetables Terrine with Tomatoes Coulis and Chopped Basil
Crostini de Crabe et sa Sauce Legere - $12
Crab Meat with Sour Cream, Cilantro, Shallots, Scotch Bonnet, and a Light Cream Sauce
Parfait de Saumon et Tartare de Merou aux Oeufs de Saumon - $12
Fresh Salmon with a touch of Horseradish and Capers, Grouper with Cilantro, Lemon Zest and Mustard and Salmon Roe Caviar - $
Flan d’Ecrevisse aux Herbes et au Lait de Coco - $$14
Steamed Crayfish Flan with Tamarind, Fresh Herbs and Coconut Milk
Salade de Poulet et Concombre a l’Antillaise - $10
Chicken and Crunchy Cucumber Salad with Peanut and Orange Dressing
La Salade Gourmande du “Frangipani” - $16
Mixed Young Mesclun with Smoked Salmon, Lobster and Smoked Duck, Olive Oil and Balsamic Dressing
Gateau de Fromage Blanc et Langouste et sa Sauce Vierge - $12
Lobster Cheese Cake with Tomatoes and Herbs Coulis
Escargots aux Herbes du Jardin en Feuillete - $12
Snails in Puff Pastry with Chopped Spinach, Tomatoes, Garlic, Fresh Herbs and Cream
FRUITS DE MER - SEAFOOD
Rouget d’Anguilla sur une Julienne de Fenouil, sa Sauce au Vin Rouge au Romarin - $24
Anguilla Red Mullet with Fennel, and Red Wine Rosemary Sauce
Pave de Merou et sa Brandade de Plantain, ses Courgettes et sa Sauce au Wasabi - $26
Grouper Filet, with Plantain and Garlic Puree, Zucchini and Wasabi Sauce
Filet de Vivaneau Poele, sa Timbale de Riz et sa Sauce aux Brugnons et Onions Rouges - $24
Pan Seared Snapper Filet with Spanish Rice and Nectarine with a Red Onion Relish
Supreme de Thon dans sa Galette de Ble Noir Releve d’une Sauce, aux Epices d’Afrique -$28
Tuna Wrapped in a Buckwheat Galette with Cumin, Raisin, Onion, Honey, Saffron and Red Wine Vinegar
Cassolette de Langouste aux Essences de Basilic et son Beurre de Truffes - $37
Medallions of Lobster with Truffles, Butter and Basil Essenced Potatoes
Blanquette de Langouste Martiniquaise - $37
Sauteed and Flamed Lobster with Lemon Juice, Onions, Garlic, Scotch Bonnet and Spring Onion Salsa
Ecrevisses de l’Ile au Vin de Marsala dans une Sauce aux Betteraves et Poivre Rose - $35
Anguilla Crayfish in Marsala Wine with Beets and Pink Peppercorn Sauce
VIANDES ET VOLAILLES - MEAT AND POULTRY
Trio de Filet de Boeuf “Angus” Degustation - $30
Tenderloin of “Angus” Beef served with Peppercorn, Mustard and Blue Cheese Sauce
La Roulade d’Agneau Farcie, Tomates et Basilic dans sa Croute de Bacon, sa Sauce au Romarin - $30
Stuffed Lamb Filet with Tomatoes and Basil in a Crust of Bacon and Rosemary Sauce
Magret de Canard Sauce Poivrade au Vinaigre de Framboise - $26
Duck Breast with Peppercorns and Raspberry Vinegar Sauce
Supreme de Poulet Glace d’une Sauce au Cabernet et Cassis avec ses Echalottes et Ail Confits - $20
Chicken Breast Glazed with Cabernet and Black Currant Sauce, Roasted Shallots and Garlic
Tournedos de Porc aux Epices Marocaines et au Vin de Muscat - $32
Filet Mignon of Pork Cooked in Muscat Wine and a Touch of Morocco Flavor
Emince de Veau en Casserole Sous sa Croute de Feuilletage - $32
Dice of Veal Flamed with Cognac in a Light Cream Sauce, Mushrooms, Bacon and Peppercorn under Puff Pastry Crust
[Chocolate sushi-click for larger view] [Black and white chocolate cake-click for larger view]
DESSERTS
Delice de Chocolat Blanc et Noir et sa Sauce au Cafe - $10
Black and white chocolate cake with coffee English custard
Suchi au Chocolat et son Riz L’Imperatrice - $9
Chocolate sushi with rice tropical fruits, bananas and rum sauce
Soufflé Glace de Fruits des Iles - $10
Frozen soufflé of tropical fruits with guava coulis
Mille Feuille de Fruits Rouge et sa Mousse a la Menthe - $10
Napoleon of red berries in a mint mousse
Tarte Tatin Caramelisee sous son Croustillant de Feuilletage - $8
Apple tart caramelized under a croustillant of pastry
L’Assiete des Sorbets et Glaces - $8
Ice cream or sherbets medley
Profiterolles Glacee Sauce Chocolat - $9
Profiterolles, glazed with chocolate sauce
American Style or Decaffeinated Coffee - $4
Freshly Ground Espresso Coffee - $5
Cappuccino - $6
[Frozen souffle of tropical fruit-click for larger view]
 Revised: July 15, 1998


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www.news.ai Copyright 1997. Bob Green
Anguilla Local News