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.

Saut�ed 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 saut�ed 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.