Anguilla News

The Straw Hat Restaurant

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[Click to see larger view of Straw Hat] The Straw Hat restaurant is back, and Chef Marc Alverez returns too. Alvarez worked at CoveCastles resort also in Anguilla before Straw Hat and has quite a following. Conde Nast Traveler called him "Anguilla's best chef" in Nov97 and The Robb Report called him a culinary genius.

Straw Hat, the creation of Peter Parles and his wife Anne McKenna Parles, sits on pilings over the Caribbean with great views of St. Martin. They are open for the 2000 season with a brand new menu (see below). They list their food style as "eclectic" and this year they offer a "Chef's five Course Tasting Menu" for $75.


Web Site:
www.strawhat.com

Related Links:
Marc's 1999 Menu.
Winter 98 Menu.
May 1997 Menu.
More Anguilla Restaurants.
Anguilla Restaurant Forum.

[Click to enlarge] Directions: Start in the airport parking lot, take the only exit and go straight. Follow the road around the east end of the airport and then bear left at Omolulu School. This road head straight for the sea, turning into gravel at a fork. Stay on the paved portion by bearing left down into Forest Bay. The road turns to gravel and dead ends at Straw Hat.

Reservations are suggested. 264-497-8300. Fax 497-8907 You can email your reservation request before you leave home: strawhat@anguillanet.com

Prices are in US Dollars. A 15% service charge is added. Master Card, Visa and American Express accepted. $5 Split Charge.


APPETIZERS

NAPOLEON OF SPICY TUNA TARTARE

lemon confit, and a scallion crème fraîche $16

STRAW HAT SEAFOOD TASTING

ceviche of snapper, marinated lobster and a beggars purse of osetra caviar $16

Anguillian Crayfish Spring Roll

cucumber and tomato salad, Asian dipping sauce $15

Organic Mesculin Salad - locally grown

plum tomato, endives and a red wine shallot vinaigrette $8*

*with Roquefort Cheese $2 supplement

Cappellini Seafood

medley of fish, shrimp and mussels tossed with basil and angel hair all set in a saffron laced fish soup $14

warm timbale of grilled vegetables and portabello mushrooms

sundried tomato puree, goat cheese and balsamic vinaigrette $12

ROMAN STYLE STRACCIATELLA SOUP

with petite vegetables and Parmesan cheese $10

FRESH FOIE GRAS TERRINE and duck confit roulade

with sundried cherry and apple compote, toasted country bread $18

 

ENTRÉES

Jumbo Prawns Steeped in red Curry Sauce

with shiitaki mushrooms, bok choy and basmati fried rice $31

SOY HONEY CURED MIGNON OF TUNA - served rare

ginger mango, vegetable spring roll and a wasabi sauce $30

GRILLED BREAST OF FREE RANGE CHICKEN

crayfish and corn bread timbale, sauté spinach and a roast garlic pan sauce $25

GRILLED RIBEYE STEAK

wild mushroom hash, roast vegetables and a Cabernet reduction $29

PAN ROASTED MONKFISH & P.E.I. MUSSELS

basil pommes puree, portabello mushrooms and a truffle scented tomato broth $29

SLOW BRAISED SPINY LOBSTER in a hot & Sour Broth

with shiitake wontons, simmered carrots and snow peas $37

Crisp Skin Snapper & Tempura shrimp

over stir-fry vegetables in a Thai flavored bouillon $26

GRILLED ANGUILLIAN CRAYFISH

ginger citrus nagè, grilled vegetables and a sweet plantain timbale $35

MARINATED DOVER SOLE, GRILLED

ragout of leeks and mushrooms, shoestring potatoes, beurre noisette with capers, tomatoes and tangerines $30

 Revised: 2000/1/3




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