Anguilla News

The Straw Hat Restaurant

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[Click to see larger view of Straw Hat] The Straw Hat restaurant is back, with a new chef who many will already know. Marc Alvarez is the Executive Chef at Straw Hat for the 1998-1999 season. Alvarez worked at CoveCastles resort also in Anguilla for the past two seasons 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. Naturally, Marc has introduced a new menu at Straw Hat.

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. It was damaged during Anguilla's brush with Hurricane Georges this September and had to be remodeled, but it is now open again and doing great business.


Web Site:
www.strawhat.com

Related Links:
Most Recent Menu.
Winter 98 Menu.
May 1997 Menu.
More Anguilla Restaurants.
Anguilla Restaurant Forum.

[Click to see larger view of Straw Hat] 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.


The New Straw Hat Menu

APPETIZERS

Teetering Tartare of Spicy Tuna and Smoked Salmon Pastrami

avocado, cucumber, toasted brioche and a citrus vinaigrette $15

 

Slow Braised Octopus and Arugula Salad

overnight tomatoes and shoestring potatoes $13

 

Roast Corn and Maine Lobster Chowder

petite vegetables and lobster dumplings $10

 

Fresh Foie Gras Terrine

artichoke and haricot vert salad, port marinated cherries in filo $16

 

Organic Mesculin Salad - locally grown

plum tomato, endive and a cabernet shallot vinaigrette $8*

*with Roquefort Cheese $2 supplement

 

Anguillian Crayfish Spring Roll

marinated seaweed salad and Asian dipping sauce $14

 

Warm Portabello and Goat Cheese Tartlet

bouquet of field greens and drizzled puree of sundried tomato $10

 

Open Face Lobster Ravioli

with garden vegetables and a ginger citrus nage $15

 

 

ENTREES

Jumbo Prawns Steeped in Red Curry Sauce

with shiitaki, bok choy and basmati fried rice steamed in a bamboo leaf $30

 

Pepper Seared Mignon of Tuna - served rare

with roast fennel, tomato crisps and a shallot Madeira jus $29

 

Pan Roasted Free Range Chicken

essence of licorice and sour mango, bed of wilted cress and onion rings $25

 

Crisp Skin Snapper and Tempura shrimp

over stir-fry vegetable set in a Thai flavored bouillon with udon noodles $26

 

The Angry Lobster

1 1/2 pound fresh Maine lobster roasted with fragrant spices and

complimented with silken pomme puree, corn relish and asparagus $38

 

Grilled Baby Rack of Lamb

marinated with sundried tomato, sweet garlic and basil set on an

eggplant puree with braised cipollini onions and balsamic lamb reduction $32

 

Grilled Anguillian Crayfish

ragout of portabello mushrooms, spinach and white beans with a shellfish cioppino broth $35

 

Black Angus Fillet Mignon Grilled

with a wild mushroom hash, Roquefort tomato, and a roast shallot natural $29

 

Stir-fry of Garden Vegetables and Thin Rice Noodles

essence of soy scallion and ginger $ 20

 Revised: 2000/1/3




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