Straw Hat Restaurant
November 2003 Menu
Cold Cucumber Soup
yogurt, lemongrass and ginger 9.
fresh lime juice, cilantro, Bermuda onions and tomatoes with
fried corn tortilla 13.
with a spicy tropical fruit dipping sauce 16.
lemongrass and Caribbean flavors in a spicy sesame broth 12.
tomato, basil, spinach, capers, olives in a light broth 11.
cashews, dates, bacon, Bermuda onions and grated aged Gouda with a mango curry dressing 12.
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.
with hand cut fries, portobello-onion ring in a
zesty local tamarind “Steak” sauce 34.
veal shank braised in a rich piquante espagnole sauce
with Creole vegetables 36.
with pineapple salsa and herbed garlic butter 41.
demi-glace finished with Stone's Ginger Wine, mango,
fried plantains and sweet potato salad 31.
in a light Pernod and fennel broth sautéed julienne carrots and spring onions 28.
with red cabbage and orange slaw, roasted garlic mash potatoes 25.
with a compote of caramelized balsamic-citrus onions served medium rare 33.
ginger vinaigrette and tropical rice salad 38.
Parmigiano-Reggiano 21., with choice of snapper 28.,
tuna 33., seitan 23., or grilled chicken 25.
There will be a $3 split charge for all shared main courses. We accept all major credit cards.