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The Straw Hat Restaurant |
www.news.ai
Site Map
Click to enlarge pictures
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The Straw Hat Restaurant |
www.news.ai
Site Map
Click to enlarge pictures
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![[Click to see larger view of Straw Hat]](/images/strawhat.jpg)
The Straw Hat restaurant is back,
and Chef Marc Alverez returns too.
Alvarez worked at CoveCastles resort
also in Anguilla before Straw Hat and has
quite a following. Conde Nast Traveler called
him "Anguilla's best chef" in Nov97 and The Robb
Report called him a culinary genius.
Straw Hat, the creation of Peter Parles and his wife Anne McKenna Parles, sits on pilings over the Caribbean with great views of St. Martin. They are open for the 2000 season with a brand new menu (see below). They list their food style as "eclectic" and this year they offer a "Chef's five Course Tasting Menu" for $75.
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Web Site: www.strawhat.com
Related Links:
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![[Click to enlarge]](images/marcalvarez.jpg)
Directions:
Start in the airport parking lot, take the
only exit and go straight. Follow the road
around the east end of the airport and then
bear left at Omolulu School.
This road head straight for the sea, turning into
gravel at a fork. Stay on
the paved portion by bearing left down into
Forest Bay. The road turns to gravel and dead ends
at Straw Hat.
Reservations are suggested. 264-497-8300. Fax 497-8907 You can email your reservation request before you leave home: [email protected]
Prices are in US Dollars. A 15% service charge is added. Master Card, Visa and American Express accepted. $5 Split Charge.
APPETIZERS NAPOLEON OF SPICY TUNA TARTARE lemon confit, and a scallion crème fraîche $16 STRAW HAT SEAFOOD TASTING ceviche of snapper, marinated lobster and a beggars purse of osetra caviar $16 Anguillian Crayfish Spring Roll cucumber and tomato salad, Asian dipping sauce $15 Organic Mesculin Salad - locally grown plum tomato, endives and a red wine shallot vinaigrette $8* *with Roquefort Cheese $2 supplement Cappellini Seafood medley of fish, shrimp and mussels tossed with basil and angel hair all set in a saffron laced fish soup $14 warm timbale of grilled vegetables and portabello mushrooms sundried tomato puree, goat cheese and balsamic vinaigrette $12 ROMAN STYLE STRACCIATELLA SOUP with petite vegetables and Parmesan cheese $10 FRESH FOIE GRAS TERRINE
with sundried cherry and apple compote, toasted country bread $18
ENTRÉES
Jumbo Prawns Steeped in red Curry Sauce
with shiitaki mushrooms, bok choy and basmati fried rice $31
SOY HONEY CURED MIGNON OF TUNA - served rare
ginger mango, vegetable spring roll and a wasabi sauce $30
GRILLED BREAST OF FREE RANGE CHICKEN
crayfish and corn bread timbale, sauté spinach and a roast garlic pan sauce $25
GRILLED RIBEYE STEAK
wild mushroom hash, roast vegetables and a Cabernet reduction $29
PAN ROASTED MONKFISH & P.E.I. MUSSELS
basil pommes puree, portabello mushrooms and a truffle scented tomato broth $29
SLOW BRAISED SPINY LOBSTER in a hot & Sour Broth
with shiitake wontons, simmered carrots and snow peas $37
Crisp Skin Snapper & Tempura shrimp
over stir-fry vegetables in a Thai flavored bouillon $26
GRILLED ANGUILLIAN CRAYFISH
ginger citrus nagè, grilled vegetables and a sweet plantain timbale $35
MARINATED DOVER SOLE, GRILLED
ragout of leeks and mushrooms, shoestring potatoes, beurre noisette with capers, tomatoes and tangerines $30
Revised: 2000/1/3
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