Welcome to Koalkeel, Anguilla BWI

KOALKEEL RESTAURANT
P.O.BOX 640
THE VALLEY, ANGUILLA
(264) 497-2930, (264) 497-5379 FAX

Koalkeel Dinning Room

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.

Koalkeel Dinner Menu

Chef Gwendolyn Smith proposes 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. Those featured here are grown right outside the restaurant.

We invite you to savour the flavours and to enjoy the full culinary experience of Anguilla.

Dinner Menu: Appetizers

Island Pea Soup - A puree of pigeon peas and Caribbean sweet potatoes.	10.00
Curried Tomato and Anguilla lobster bisque.	14.00
Goat Cheese Salad - Organic Greens with Goat Cheese, Sweet Onions, Fresh Bell Peppers and toasted Walnuts.	12.00
Pecan Dusted Scallops with Onion Confit and Petit Salad.	18.00
Tandoori seafood salad with sweet ginger dressing served with crispy pampadam.	25.00
Tuna Carpaccio - Anguilla Tuna marinated in Fresh Ginger Served in a Five-Flavored Soya sauce.	14.00
Lobster Pakora Deep Fried in a light batter served with mango dipping sauce and petit salad.	20.00
Crayfish Ravioli - Anguilla Crayfish in homemade Ravioli Skins Served in a Lobster Sauce.	16.00
Tandoori Shrimp Spring Roll - Shrimp Spring Rolls Served with a Tamarind Dipping Sauce and Pineapple Relish.	14.00

Dinner Menu:
Entrées, Fish & Sefood

Rice paper Snapper - Snapper wrapped in rice paper with Chinese vegetables in a lemon-soya sauce served with basmati rice.	32.00
Snapper Tandoori - Coconut Rice, Vegetables, Braised Eggplant & Tomato.	28.00
Steamed Mahi-Mahi - In a Light Coriander Sauce with Winter Vegetables and Rice and Peas.	28.00
Ginger Snapper - With Julienne Vegetables in a Sweet Teriyaki Sauce Served with Seasoned Rice.	28.00
Grilled Tuna on a bed of Sautéed Green Onions with Ginger-Sesame Soya Sauce.	28.00
Tamarind Shrimp in Sweet and Spicy Tamarind Sauce with Basmati Rice and Fresh Vegetables.	32.00
Grilled Lobster with Rice and Peas and Vegetables in Your Choice of Garlic or Lemon Butter Sauce.	40.00/lb
Blackened Shrimp in a Mango-Ginger Sauce Served with Rice & Peas and Vegetables.	30.00
Tandoori Lobster served with Basmati Rice and Vegetables.	40.00/lb
Grilled Breast of Chicken in an Orange Lemongrass Sauce Served with Rosemary Potatoes.	24.00

Dinner Menu: Poultry & Meat

Tandoori Chicken Breast au jus served with mashed potatoes and fresh vegetables.	28.00
North Indian-Style Butter Chicken with Basmati Rice and Crispy Sweet Peppers with Sautéed Broccoli.	28.00
Rock Oven Chicken (24 Hour Notice): Whole Chicken Roasted in our 200 year old oven served with Rosemary potatoes and vegetables (2 persons).	75.00
Seared Moullard Duck Breast in a Maple Syrup Sauce with Sweet Pepper Salsa and Seasonal Vegetables.	30.00
Roasted New Zealand Rack of Lamb with Pumpkin Gratin and Mixed Vegetables.	35.00
Tandoori Rack of Lamb with marinated Sweet Onions, mashed Potatoes and buttered broccoli.	37.00
Pepper-Crusted Beef Tenderloin with port wine sauce, turnip puree and mixed vegetables.	32.00

Executive Chef, Gwendolyn Smith

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