The Straw Hat Restaurant
The Straw Hat restaurant, located completely over the water on the old fishing wharf on Forest Bay, is decorated with lots of straw hats and is often packed.
1997-1998 Report: The menu is eclectic and fun with delicious dishes like Seared Shrimp with Crispy Corn Cake (like a potato pancake).
This restaurant is
a labour of love for
Peter Parles, formerly a CD-ROM games producer and Producer of Blue's
Clues, a preschool television show on Nickelodeon and his fiancee,
Anne McKenna. New chef and business
partner this year is Bertrand Louguet. Last year's chef, Dan Rubino, and
Bertrand were partners in Cafe Mirage of Port Chester,
and Bertrand was running that restaurant when they received the "very good"
review from the NY Times last year.
A Visitor Report.|
Joan liked Straw Hat Restaurant the best, according to her posting: "...We liked it so well, we ate there twice! ... Both evenings, our table overlooked the water...nice touch."
Straw Hat has kept many of the most popular dishes from last season and has added a few new ones. The local staff is headed up by Claudius Richardson, formerly of Cap Juluca and Koal Keel and Lester Edwards formerly of Cocoloba.
Straw Hat is reached by taking the road around the east end of the airport. Reservations are suggested. 264-497-8300. You can email your reservation request before you leave home: firstname.lastname@example.org
Below is the dinner menu. They will try to accommodate any dietary restrictions and or preferences you might have. Prices are in US Dollars. A 15% service charge is added. Master Card, Visa and American Express accepted.
Last year's menu and review.
Other restaurants in Anguilla.
Straw Hat - Nov 1997
Suggestions from the BarFrozen Favorites -
Daiquiris: Banana, Mango, Strawberry or try a Colada: Pi˝a, Strawberry, Peach or Guavaberry 6-
Wines By The Glass -
Straw Hat Specials -
MEDITERRANEAN SALAD - grilled eggplant, mozzarella, tomatoes, Zucchini and peppers over greens 9.50-
STRAW HAT SALAD - mixed greens salad, balsamic and olive oil 7-
PORK AND WATER CHESTNUT DUMPLINGS - sweet & sour 8.50-
ASIAN CHICKEN BROCHETTES - rice noodles and fried zucchini 7.50-
CARIBBEAN FISH SOUP - croutons with rouille 8-
SOUP DU JOUR 6-
SPICY JERK SUGAR CANE TUNA BROCHETTES - served over mixed greens 11-
CORN AND CONCH FRITTER, Creole sauce 9-
STRAW HAT BOUILLABAISSE - mix of local shellfish and fish served with croutons, rouille and Swiss cheese 25-
FISH DU JOUR IN CITRUS AND GINGER SAUCE, grilled vegetables and basmati rice 22-
RED SNAPPER FILLET IN PAPILLOTE OF BANANA LEAF, Pi˝a Colada 24-
YELLOW TAIL CRUSTED IN SESAME SEEDS - mango salsa, served with semolina, gyoza sauce 22-
THAI GINGER LEMON GRASS SHRIMP - your choice mild, medium, hot, or volcanic 24-
GRILLED LOBSTER OR CRAYFISH - locally caught - served with basil beurre blanc and garnishes 34-
VEGETABLE TORTILLA, served with black beans, rice and fried plaintains, spicy upon request 16-
GRILLED NEW YORK STRIP STEAK - your choice: au poivre or habanero, served with pommes frites 26-
JAMAICAN JERK* - your choice loin of pork or boneless breast of chicken, served with black beans, rice and fried plaintains (*Jerk Seasoning is hot and spicy!) 21-
LAMB CHOPS, thyme au pistou sauce, provenšal tomatoes, fry potatoes 28-
Revised: January 02, 1998