Anguilla Local News

Koal Keel Restaurant

  From the Anguilla Local News - Site Map.

[Click to enlarge Koal Keel Restaurant] To reach Koal Keel you go to The Valley and turn west at the center of town on Coronation Avenue, drive up to Crocus Hill through an alley of mahogony trees that were planted when George VI was crowned in 1937, and look for the second oldest building in Anguilla, the warden's house. Besides its charming stone and wood architecture and its elegant pastry shop, Koal Keel Restaurant boasts excellent dining.

Ambrose the Captain of the waiters takes your order. Jerome is the pastry chef, Pascal the bread chef, and Leonard "Smoke" Sharplis is the head chef. Koal Keel has an extensive wine list, housed in a huge wine cellar made from a converted antique cistern.
More information:
Last season's review.
The Building's History.
Other restaurants.
KoalKeel web page.

This year Koal Keel has two fixed-price menus in addition to the ala carte menu. Reservations necessary in the high season: (264) 497-2930, fax: (264) 497-5379. They are not open for lunch.

Here is a copy of their current dinner menu. All prices are in US dollars (sigh!) and a 15% service charge is added.

Koal Keel November 1997 Dinner Menu
The Chef's Tasting Menu in seven courses
SOUPE CALLALOO ANGUILLA AU COEUR DE DASHIN DOMINIQUE ET CRABE TOURTEUA Anguillian Callallo soup with crab meat
DUCK CARPACCIO Medallions of duck breast with foie gras and baby greens, rice wine vinaigrette
SALADE OF RED MULLET SAUCE Gazpacho with ratatouille
LOBSTER WITH GREEN ONIONS In it’s own vinaigrette
TERRINE OF SMOKED SALMON Spinach and anchovy butter
Choice of NOISETTES DE AGNEAU EN CREPINETTE Fettuccini of vegetables, jus of tarragon
Or, NAVARIN OF FISH
DESSERT
Tea or coffee
$75.00
Koal Keel's DEGUSTATION in five courses
CREAM OF SPINACH WITH FLAKES OF COCONUT
FISH RAVIOLI With diced tomatoes, olive oil and infusion of garlic and rosemary
CRAB CAKES With vegetable ribbon
Choice of RED MULLET WITH A CRUMBLY TOMATO SAUCE and conki dumpling
Or, MARINATED LAMB with an infusion of rosemary flower
DESSERT
$55.00
Les Entrees chaude et froids (Starters hot and cold)
ROUGET CHINOISE 12.00 Filets of goatfish, snow peas, scallions and ginger Sautéed in sesame oil, enhanced with Soya sauce
CARPACCIO DE ROUGET DE MOUTON AU MISO VINAIGRETTE 14.00 Carpaccio of mutton snapper in a miso vinaigrette
PETITE CREVETTES ET MIREPOIX 16.00 Baby shrimp sautéed in a mirepoix of red and yellow pepper In a garlic and chive sauce
RAVIOLI DE CRAYFISH 16.00 Homemade ravioli stuffed with crayfish served in A lobster sauce
FRICASSÉE DE ESCARGOTS DE BOURGOGNE ET MIREPOIX AU GRAS 18.00 Fricassee of burgundy snails, mirepoix, prosciutto and Chanterelle mushrooms in a shallot sauce
FOIE GRAS EN PAUPIETTES DE CHOU ET PAIN DOUCES 18.00 Foie Gras wrapped in savoy leaves with sautéed cabbage And a foie gras sauce
COQUILLE SAINT-JACQUES ET LANGOUSTINE EN BLANQUETTE 24.00 Scallops and langoustines in a Blanquette with cucumber And ginger
Les potages (Soup)
ISLAND PEA SOUP 10.00 Puree of pigeon peas and Caribbean sweet potatoes
CURRIED PUMPKIN AU LAIT DE COCO 10.00 Creamy local pumpkin soup blended with onions and Curry simmered with coconut milk
ANGUILLIAN FISH TEA 12.00 Fresh Anguillian yellowtail in a base of fresh cream, Drizzle of white wine
SOUPE CALLALOO ANGUILLA AU COEUR DE DASHIN DOMINIQUE ET CRABE TOURTEUA 12.00 Anguillian Callallo soup with crab meat
Les salades (Salad)
SALADE VERTE 12.00 Garden greens and cracked black pepper, infused olive oil, Vinegar and mustard Dijon
QUEUE DE LANGOUSTE À LA MARINIÈRE 18.00 Marinated lobster tail with heart of palm salad And rice wine vinegar dressing
SALADE DE MACHE 22.00 Confit of mallard duck gizzards and mallard tenderloin Stuffed with foie gras, quail eggs
Notre selection de poissons (Fish)
PETIT ROUGET AUX FRUITS EXOTIQUE RAFRAÎCHIS 25.00 Locally caught baby snapper with fresh fruit
SNAPPER GRILLE 26.00 Fresh grilled yellowtail with tangy lemon segments and slow Roasted garlic baby potatoes
FEUILLETÉ DE SNAPPER CHINOISE 26.00 Snapper wrapped in rice paper with Chinese vegetables In a lemon-Soya sauce
MÉROU AUX PETITE POIREAU ET RAVIOLI DE COQUILLE SAINT-JACQUES 27.00 Fresh Anguillian Grouper with a crown of baby leeks, scallop Ravioli and Choucroute of celery with grains of mustard sauce
SMOKED MAHI MAHI 28.00 On a pancake of pumpkin risotto in a vanilla bourbon sauce
ESCALOPES DE SAUMON ET BASILIC 30.00 Filet of Atlantic salmon with handpicked basil, clouds Of couscous
CREVETTES AU CRÈME DE CARI ET CHOU VERT 30.00 Jumbo shrimp in a crème of curried cabbage
COCONUT CRUSTED SHRIMP 30.00 Jumbo shrimp and herb coated coconut, deep-fried and served with amaretto-pineapple sauce
LANGOUSTE GRILLEE 23.00 Grilled Anguillian lobster with garlic butter (price per Pound)
CRAYFISH GRILLÉ 35.00 Broiled Anguillian crayfish with lemon butter
Notre Selection de PÂTE (Pasta)
CARBONARA DE LANGOUSTE AUX PLEUROTTES 30.00 Fresh pasta, medallions of lobster and Italian style mushrooms in a lobster sauce
PÂTE PENNE 28.00 Penne pasta with crab ravioli, shallot cream topped with fresh basil
PÂTE DE LEGUMES 22.00 Pasta with spring vegetables and tomato coulis
WINTER PASTA 24.00 With sundried tomatoes, roasted breast of chicken, fresh mint and basil topped with Parmesan cheese
CRÈME DE MANICOTTI PÂTE 28.00 Manicotti pasta with a medley of seafood and fresh herbs
Notre Selection de Volaille (Poultry)
PINTADE RÔTI AVEC CHAMPIGNONS SAUVAGE 28.00 Roasted guinea fowl with wild mushrooms
MAGRET DE CANARD AUX CEPES 35.00 Tender breast of duck with a daub of cepe mushrooms
ROASTED GAME HEN 28.00 With sautéed cabbage salad, dressed with vinaigrette and Red bliss potatoes
ROCK OVEN CHICKEN (24 hour notice) 60.00 Grapewood smoked whole chicken baked to perfection (2 Persons) in our 200-year-old rock oven
Notre Selection de Viandes (MEAT)
FILET MIGNON DE VEAU RÔTI 35.00 Roasted veal tenderloin in saupiquet, fava beans and thyme sauce
PRIME RIB 30.00 With bone marrow flan, confit of onions in red wine, sage potato chips and marchand de vin sauce
FEUILLETÉ DE AGNEAU RÔTI 35.00 Roast lamb, spring vegetables, jus of coriander
Desserts
CHOCOLATE FONDANT AND PASSION FRUIT SORBET 14.00
GRATIN RHUBARB PANCAKE AND VANILLA ICE CREAM 14.00
MANGO TARTE AND STRAWBERRY SORBET 12.00
APPLE “TARTE TATIN” AND CARAMEL ICE CREAM 12.00
ICED COCONUT, SAUTEED RED FRUITS AND ORANGE SORBET 14.00
ROASTED RUM CAKE WITH ORANGE SALADE AND RHUM RAISIN ICE CREAM 14.00
FRUITE PLATE 10.00
ICE CREAM or SORBET PLATE 10.00

 Revised: June 09, 1998



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