|
|---|
Leduc's Restaurant |
www.news.ai
Site Map
Click to enlarge pictures
|
|
|
|---|
Leduc's Restaurant |
www.news.ai
Site Map
Click to enlarge pictures
|
![[Leduc's. Click for larger view]](/images/leduc1.jpg)
There is another fantastic gourmet restaurant in Anguilla, Leduc's,
located on the main West End road between
Cap Juluca and Cove Castles.
1997 Report: We went for lunch last season and had an incredible meal of Spring Roll, Baked Goat Cheese Salad, a sandwich of Grilled Eggplant, Zucchini, cheese and tomatoes, plus Creme Brulee and Frozen French Nouget for desert. Chef Maurice Leduc has designed an excellent menu and, based on our lunch and a subsequent dinner visit, they know how to execute it.
Click here for latest menu and report.
For the past ten years Veronica and Maurice have been slowly migrating westward, starting at Island Harbour with the Fish Trap, then Pizazz in Sandy Ground and now their new venture west of Cap Juluca. Telephone: 264-497-6393 for reservations.
| APPETIZERS | |
|---|---|
| WHITE GAZPACHO Cold Soup Of Ground Almonds, Garlic And White Grapes. 7.00 | |
| CLASSIC FRENCH ONION SOUP Topped With Crouton And Cheese Gratin. 8.00 | |
| FISH SOUP In The Style Of Provence Served With Rouile And Croutons. 8.00 | |
| ESCARGOT SNAILS Sauteed With Garlic Herb Butter And Tomatoes, Served En Croute In A Potato Basket. 6/9.00, 12/15.00 | |
| CONCH FRITTERS Local Conch In A Spicy Batter With Cucumber Sauce. 8.00 | |
| NAPOLEAN Of Mushrooms, Sauteed With Madeira And Garlic, Layered Between Crispy Phyllo. 10.00 | |
| SALADS | |
| CAESAR SALAD Crisp Romaine Tossed With Garlic Parmesan Dressing. 7.00 | |
| MIXED HOUSE SALAD With Basil Vinaigrette And Toasted Pine Nuts. 6.00 | |
| TOSSED GREEN SALAD With Apples and Crumbled Blue Cheese. 8.00 | |
| COLD APPETIZERS | |
| TERRINE OF GOAT CHEESE MEDITERRANEAN Layered With Grilled Eggplant, Sweet Peppers and Basil, Laced With Herbes De Provence Infused Olive Oil. 9.00 | |
| SMOKED SALMON Served On A Sweet Potato Fritter With Cream Cheese, Bermuda Onions and American Black Caviar. 13.00 | |
| CRAYFISH COCKTAIL With Green Papaya and Cilantro Vinaigrette. 11.00 | |
| MAIN COURSE | |
| FILLET OF SNAPPER Caribbean Spice Rub, Grilled With Lime and Cilantro. 21.00 | |
| WHOLE SNAPPER Grilled With Fennel And Lemon Thyme Pesto. 24.00 | |
| MIGNONETTES OF GROUPER FILLET Pan Seared With Crushed Peppercorns And Flambeed With Pernod. 25.00 | |
| FILLET OF MAHI MAHI Wrapped Around Smoked Salmon Mousse, Poached In Chamgane With White Grapes. 26.00 | |
| LARGE SHRIMP Grilled With Cherry Tomatoes Laced With Sesame and Cilantro. 25.00 | |
| ANGUILLIAN CRAYFISH SPLIT And Baked With A French Creole Shrimp Stuffing. 29.00 | |
| FROG LEGS PROVENCAL Sauteed With Garlic, White Wine, Herbs and Tomatoes, Garnished With Escargot. 22.00 | |
| SPAGHETINNI Tossed With Balsamic Carmalized Onions, Goat Cheese, Char Grilled Eggplant and Basil. 20.00 | |
| DUCK BREAST Grilled And Sliced With Red Currant Wine Glaze And Gingered Apple Plum Chutney. 23.00 | |
| COQ AU VIN French Country Style Chicken Braised With Wine, Mushrooms and Pearl Onions. 20.00 | |
| RACK OF LAMB Roasted With Rosemary, Garlic and Thyme. 26.00 | |
| STEAK AU POIVRE Pan Seared With Cracked Peppercorns, Flambeed With Brandy and Cream. 25.00 | |
Deserts include Tropical Tirimisu, Chocolate Terrine with Raspberries, and Chocolate Truffle Caramel Cake. A 15% service charge will be added. Menu prices are in US Currency.
Revised: January 02, 1998
|
|
|
© 1998 |