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KOALKEEL RESTAURANT
P.O.BOX 640
THE VALLEY, ANGUILLA
(264) 497-2930, (264) 497-5379 FAX
email: koalkeel@anguillanet.com
ALL PRICES ARE IN UNITED STATES DOLLARS
A 15% Service Charge will be added to your bill. Split plates will carry an additional $5.00 charge. Please refrain from cell phone use |
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Unrivaled Euro-Caribe cuisine is served in breezy elegance.
Embrace the exquisite surroundings: a living reminder of a past we could
only imagine, until now.
Chef Leonard "Smoke" Sharplis and Chef Gwendolyn Smith propose an Anguillian dinner rarely found in
a hotel or restaurant. Anguillian cuisine is substantial and is based on the foods that are abundant
here: fresh fish, coconut, pigeon peas, potatoes, mangos, sugar and limes. The special herbs and
seasonings are grown on the island.
We invite you to savour the flavors and to enjoy the full
culinary experience of Anguilla.
Island Pea Soup - Pigeon pea puree, Caribbean Sweet Potatoes, homemade dumplings. |
12.00 |
Creamy Pumpkin Soup - Coconut infusion, lobster rillettes, cracked black peppercorn breadsticks. |
14.00 |
Lobster Caesar Salad - Romaine hearts, fresh anguillian lobster, homemade croutons, shaved parmesan |
28.00 |
Goat Cheese Salad - Fresh Goat Cheese, Sweet Onions, Tomatoes, Bell Peppers And candied Pecans. |
16.00 |
Anguillian Yellow Fin Tuna Carpaccio - Ginger-soy marinade, petit salad, cripsy rice sticks |
16.00 |
Lobster Pakora - Deep-fried lobster tail bits in a deep batter served with pineapple dipping sauce and petit salad |
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Tandoori vegetable won tons - Red and Green chili dipping sauce, petit salad, rice wine vinaigrette. |
16.00 |
Crayfish Ravioli - Served in a Lobster Sauce. |
22.00 |
Tandoori Shrimp Spring Roll - Tamarind Dipping Sauce, Pineapple Relish. |
14.00 |
Rice paper Snapper - Chinese vegetables, lemon-soya sauce, basmati rice. |
34.00 |
Snapper Tandoori - Coconut Rice, Braised Eggplant, seasonal vegetables. |
32.00 |
Sautéed Mahi-Mahi - Fresh thyme leaves, risotto fondue, cream-parsley sauce. |
32.00 |
Crispy red Snapper - Leek stuffing, caramelized shallot reduction. |
32.00 |
Grilled Anguillan Tuna on a Bed of Sautéed Green Onions, Ginger-Sesame Soya Sauce. |
26.00 |
Tamarind Shrimp in Sweet and Spicy Tamarind Sauce, Basmati Rice, seasonal Vegetables. |
36.00 |
Blackened Jumbo Shrimp - Mango-Ginger Sauce, Rice and Peas and Vegetables. |
34.00 |
Grilled Lobster - Rice and Peas, seasonal Vegetables, Choice of Garlic or Lemon Butter Sauce. |
48.00/lb |
Tandoori Lobster served with Basmati Rice and Vegetables. |
48.00/lb |
Lobster Pasta - Lobster Medallions, Creamy Lobster Sauce. |
40.00 |
Stuffed breast of chicken with basil- pesto sauce |
26.00 |
North Indian-Style Butter Chicken - Basmati Rice, Crispy Sweet Peppers, Sautéed Broccoli. |
30.00 |
Rock Oven Chicken (24 Hour Notice): Whole Chicken Roasted in Our 200 Year Old Oven Served with Rosemary Potatoes and Vegetables (2 persons). |
80.00 |
Coriander - crusted medallions of lamb with gratin potato and mixed vegetables. |
38.00 |
Tandoori Rack of Lamb - Marinated Sweet Onions, mashed Potatoes, buttered Broccoli. |
40.00 |
Pepper-Crusted Beef Tenderloin - port wine sauce, mashed potato and mixed vegetables. |
38.00 |
EXECUTIVE CHEF LEONARD "SMOKE" SHARPLIS
EXECUTIVE CHEF GWENDOLYN SMITH
TANDOORI CHEF KAMAL KUMAR
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