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Koal Keel Restaurant |
| From the Anguilla Local News - Site Map. |
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Koal Keel Restaurant |
| From the Anguilla Local News - Site Map. |
![[Click to enlarge Koal Keel Restaurant]](/images/koalkeel.jpg)
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.
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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.
| 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 Saut�ed 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 saut�ed 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 | |
| FRICASS�E 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 saut�ed 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 � LA MARINI�RE 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 RAFRA�CHIS 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 | |
| FEUILLET� DE SNAPPER CHINOISE 26.00 Snapper wrapped in rice paper with Chinese vegetables In a lemon-Soya sauce | |
| M�ROU 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 CR�ME DE CARI ET CHOU VERT 30.00 Jumbo shrimp in a cr�me 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 GRILL� 35.00 Broiled Anguillian crayfish with lemon butter | |
| Notre Selection de P�TE (Pasta) | |
| CARBONARA DE LANGOUSTE AUX PLEUROTTES 30.00 Fresh pasta, medallions of lobster and Italian style mushrooms in a lobster sauce | |
| P�TE PENNE 28.00 Penne pasta with crab ravioli, shallot cream topped with fresh basil | |
| P�TE 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 | |
| CR�ME DE MANICOTTI P�TE 28.00 Manicotti pasta with a medley of seafood and fresh herbs | |
| Notre Selection de Volaille (Poultry) | |
| PINTADE R�TI 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 saut�ed 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 R�TI 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 | |
| FEUILLET� DE AGNEAU R�TI 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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