Altamer Restaurant on Shoal Bay West opened in August 2001 for dinner 6 nights a week. We went for dinner in August and had an excellent time (read our story with pictures).
As of November 15th the restaurant, which is part of the Altamer resort (read our April 2000 story about the construction), will be opened all seven days for dinner and also for breakfast and lunch. There will be nightly entertainment beginning the 1st of December through the end of April from 6:00pm to 10:00pm. The restaurant is located right on the water's edge on Shoal Bay West with views of St. Martin as well as the beautiful stainless steel kitchen which is behind glass for views in all directions.
Maurice Leduc the Executive Chef at the restaurant is ready
to prepare you an outstanding meal from the extensive menu and specials.
He can also whip up a unique dessert for any special occasion. You must
order 2 days in advance but it will be worth the time. Chef Leduc is known for
his desserts and his cakes are out of this world.
We went again on November 3 and had sea bass and
Coquilles St-Jacques (aka scallops). Both were delicious
and somehow we still found room for dessert (Key Lime Cheesecake
and Ice Cream Fritters -yummh).
In addition to the regular menu, there will be daily specials as well as topical specials for Thanksgiving, Christmas Eve, and Christmas Day. However, the big night at Altamer Restaurant this year is New Year's Eve. It will be an evening to remember with a gourmet 5-course meal and great entertainment. Dmitri Loutsiv, International pianist will play from 6:00pm to 10:00pm followed by Anguilla's own steel pan player Dumpa and his band for dancing. This will be quite an event. Book early on the web reservation form or call 264-498-4040
There is also the Chef's table, located directly in the kitchen. This is a great evening for those of you who love food or want to see how a kitchen works. You are served directly by the Chef and the cooks from the line. This experience is not to be missed as it is a great deal of fun and the interaction with the kitchen team is never boring. The table is for up to 6 people and has a great view of the dining room and sea through the windows. Privacy can be arranged for those who prefer this. Book early as there is a great deal of planning involved for your perfect evening.
Make your reservations before you leave for Anguilla on the
on the Altamer website. Your reservation will be confirmed within 24 hours.
Breakfast (closed Wednesdays), 8:00am to 10:30
Lunch (closed Wednesdays and Sundays), 11:30 to 2:00pm
Cocktails (open every day) 5:30
Dinner (open every day) 6:30 to 10:00
Phone 264 498 4040 (reservations)
Fax 264 498 4010
Directions: From Wallblake Airport, proceed to the exit, turn left and left again past the airport entrance. Keep left at the round about heading west. Follow the main road for approximately 7.5 miles to the Altamer sign on the left. Turn left and follow the road for .8 miles to Altamer Restaurant on Shoal Bay West.
Recipe of the Month: Savoury Dried Plum and
This holiday recipe from Chef Leduc makes approximately 9 cups.
1/2 CUP DRIED APRICOTS
1/2 CUP DRIED PLUMS (PRUNES)
1 MEDIUM ONION CHOPPED FINE
3 STALKS CELERY WITH LEAVES ATTACHED CHOPPED
1/4 CUP BUTTER OR MARGARINE
4 CUPS DRIED WHITE OR WHOLE WHEAT BREAD CUBED
4 CUPS DRIED AND CRUMBLED CORNBREAD
1/3 CUP CHOPPED FRESH PARSLEY
1 TABLESPOON EACH DRIED THYME AND SAGE
1 TEASPOON SALT
1/4 TEASPOON PEPPER
1/4 CUP APPLE CIDER
1/4 CUP WATER FROM SOAKING THE DRIED FRUITS
In a large skillet sautÚ the onion and celery in butter until soft. In a large bowl mix together the bread cubes, cornbread crumbs, parsley, dried herbs Salt and pepper. Add the apple cider and ╝ cup reserved liquid from dried fruits.
Bake in a greased covered casserole 350 degrees for approx 35 minutes.
Other suggested additions are a splash of port wine reduce above liquid; 1 tablespoon dried soaked cranberries or apples; walnuts, pecans or chopped almonds.
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