| Lump Crab Avocado Tower |
$9.95 |
fresh avocado layered with super lump crab and finished with black vinegar cilantro drizzle and crisped plantains |
| Island House Ceviche |
$9.95 |
shrimp, scallops, calamari and sea bass, key lime cured, and served in a coconut shell with plantain crackers |
| Yellow Fin Tuna Tartar |
$12.95 |
sushi grade yellow fin tuna, shaved mango flowers, delicate pea shoots and red chili ponzu with crispy lotus root chips |
| Fromage Au Trois |
$11.95 |
assorted cheese of the moment |
| Fresh Lobster Spring Roll |
$13.95 |
steamed caribbean lobster tail, julienne of pickled jicama, sweet papaya, crisp asparagus, enoki mushrooms and lemon basil seasoned, rice paper rolled and served with toasted macadamia dipping sauce |
| Black Mussel Saute |
$9.95 |
sauteed with roasted sweet corn, caramelized onions and heirloom tomatoes in a spicy harissa herbed broth |
| Bahamian Conch and Shrimp Fritters |
$8.95 |
fried golden brown and served with toasted cumin-lemon garlic aioli |
| Coconut Prawns |
$11.95 |
jumbo prawns, coconut batter dredged and served with a lychee horseradish dipping sauce |
| Pineapple Braised Angus Beef Short Ribs |
$9.95 |
slow roasted with a hoisin ginger barbeque sauce |
| Jumbo Lump Blue Crab Cakes |
$11.95 |
iron skillet seared lump crab cakes served with a fiery roasted green chili puree and tangy caper lemon remoulade |
| Escargot St. Martine |
$10.95 |
garlic butter sauteed escargot, herbed goat cheese, black trumpet mushrooms, and sorrel greens, wrapped in delicate phyllo layers and finished with a balsamic tamarind drizzle |
| Calamari St. Barthelemy |
$10.95 |
ginger dusted calamari served over a red curry coconut sauce and topped with grilled pineapple pistachio slaw |
| Island Surf and Turf Brochette |
$15.95 |
applewood bacon wrapped lobster and bajan marinated angus beef medallions, charbroiled and served with a green papaya salade |
| Grilled Grape Leaf Wrapped Chevre |
$10.95 |
herbed goat cheese wrapped in a grape leaf and charbroiled until soft and creamy. Served with crispy artichoke hearts and garlic crostinis |
| Island House Salade |
$6.95 |
toasted cashews, navel oranges, golden pineapple and shaved parmesan. Choice of guava sherry vinaigrette, buttermilk bleu cheese or cracked pepper champagne vinaigrette |
| Panko Crusted Stuffed Green Tomato |
$7.95 |
mixed field greens, pickled bermuda onions and tiny tomatoes tossed with a cracked pink peppercorn buttermilk vinaigrette |
| St. Bart's Caesar |
$8.95 - $14.95 |
applewood bacon, roquefort cheese, tiny tomatoes, plantain croutons, shaved bermuda onions and hearts of Romaine, tossed with a key lime habanero Caesar dressing |
| Avocado and Papaya Salad |
$9.95 |
mixed baby field greens tossed with hearts of palm, tomatoes and roasted garlic with a toasted sesame mustard vinaigrette |
| Fiery Applewood Grilled Grouper and Cashew Coconut Shrimp |
$28.95 |
served atop a spicy pineapple ginger scotch bonnet coulis, mango slaw and gungo bean rice pilaf |
| Caribbean Triple Snapper |
$27.95 |
pan sauteed with oyster mushrooms, artichokes, and tiny tomatoes in a chardonnay chervil butter sauce |
| Iron Skillet Seared Chilean Sea Bass |
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served on a savory grilled conch and sweet white corn cake and finished with an aged balsamic vinegar tamarind drizzle |
| Pistachio Dusted Yellow Fin Tuna |
$28.95 |
seared sushi grade tuna atop a roasted red pepper lychee sauce with wilted calaloo greens and sweet potato roti |
| Jumbo Lump Crab Crusted Red Snapper |
$29.95 |
stuffed with lump crab meat, tomatoes and caramelized leeks, served over roasted fingerling potatoes and finished with key lime bercy |
| West Indies Stuffed Rainbow Trout |
$28.95 |
tiger shrimp, bay scallops and blue crab meat stuffed in a trout filter and served over a red curry coconut sauce with a gungo bean rice pilaf |
| Cedar Plank Roasted Wild King Salmon |
$25.95 |
plank roasted with a fresh horseradish crust and topped with mango molasses lacquer over celery root puree |
| Lobster of the Moment |
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| Bone-In Filet Mignon |
$59.95 |
tailor butchered exclusive to st. bart's served with green peppercorn jus and a charred red pepper polenta |
| Macadamia Nut Crusted Rack of Lamb |
$29.95 |
served over a roasted orange blackberry bordelaise with grilled asparagus and a camembert cheese twice baked potato |
| Filet Mignon |
$31.95 - $39.95 |
over a coffee cocoa demi glace and served with boniato mash and crisp haricot vertes |
| Pink Peppercorn Herb Crusted Rib Eye |
$28.95 |
topped with a charred poblano chimmichuri compound butter and served with celery root puree |
| Duck Peregueux |
$27.95 |
ion skillet seared duck breast and crispy grilled confit of duckleg, and served over a black truffle peregueux and roasted fingerling potatoes |
| St. Bart's Chicken Cordon Blu |
$21.95 |
chicken breast stuffed with roquefort cheese, serrano ham, charred red bell peppers and served with as golden chanterelle brandy cream sauce |
| Blood Orange Mojo Roasted Sukling Pig |
$19.95 |
served with black bean avocado salsa and boniato mash |
| Pineapple Upside-Down Cake |
$7.95 |
rum raisin caramel sauce |
| Cane Syrup Banana Bread Pudding |
$7.95 |
with peaches and dried currants topped with a bourbon toffee and praline ice cream |
| Chocolate Molten Lava Cake |
$8.95 |
served with chocolate espresso ice cream |
| Chocolate Flourless Torte |
$7.95 |
with raspberry coulis, vanilla bean ice cream and fresh berries |
| Banana Coconut Brulee |
$7.95 |
served in a coconut shell |
| St Bart's Sundae for Two |
$9.95 |
three different ice cream of the moment, grilled lemon vanilla pound cake, mango and papaya compote, and bananas. topped with candied macadamien nuts |
| Framboise, Bony Doon, California |
$7.00 |
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| Muscat, Beaulieu Vineyard, California |
$7.50 |
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| Sauterne, Barton and Guestier, France |
$9.00 |
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| Port, Beaulieau Vineyard 'Signet,' California |
$9.00 |
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| Port, Sandeman 'Founder's Reserve,' Portugal |
$9.00 |
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