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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. |
16.00 |
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. |
18.00 |
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 |
25.00 |
Tequilla-cured Shellfish Ceviche - Lobster and shrimp served with citrus segments |
28.00 |
Crayfish Ravioli - Served in a Lobster Sauce. |
24.00 |
Wild Salmon Cakes - With onion confit, baby mixed greens, lite curry mint sauce |
20.00 |
Tandoori Shrimp Spring Roll - Tamarind Dipping Sauce, Pineapple Relish. |
16.00 |
Chicken Tikka - Boneless chicken breast marinated in Indian spices cooked in our Tandoor and served in a pappadam cup, medium spice tomato dip |
16.00 |
Foie Gras Ravioli - In cognac sauce, drizzled with truffle oil, shaved black winter truffle |
32.00 |
Tandoori Quail - In pineapple glaze, rum-roasted pineapple segments. |
34.00 |
Rice paper Snapper - Chinese vegetables, lemon-soya sauce, basmati rice. |
36.00 |
Snapper Tandoori - North Indian Pulo, Braised Eggplant, seasonal vegetables. |
34.00 |
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 - Ginger-Sesame Soya Sauce, rice and peas, mixed vegetables |
32.00 |
Tamarind Shrimp - In Sweet and Spicy Tamarind Sauce, Basmati Rice, seasonal Vegetables. |
36.00 |
Blackened Jumbo Shrimp - Mango-Ginger Sauce, Caribbean vegetable pulao and mixed vegetables |
34.00 |
Anguilla Grilled Lobster - Rice and Peas, seasonal Vegetables, Choice of Garlic or Lemon Butter Sauce. |
48.00/lb |
Tandoori Lobster - Served with Bryiani and Vegetables. |
48.00/lb |
Lobster Pasta - Lobster Medallions, Creamy Lobster Sauce. |
40.00 |
Roasted Breast of Chicken |
30.00 |
North Indian-Style Butter Chicken - Basmati Rice, Crispy Sweet Peppers, Sautéed Broccoli. |
32.00 |
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 pumpkin gratin and mixed vegetables. |
40.00 |
Tandoori Rack of Lamb - Marinated Sweet Onions, basmati pillau (contains cashews), seasonal vegetables |
45.00 |
Pepper-Crusted Beef Tenderloin - port wine sauce, scallop potato and mixed vegetables. |
40.00 |
Frenched Veal Chop - Amarena cherries, butter mashed potatoes, juniper berry gravy |
52.00 |
EXECUTIVE CHEF GWENDOLYN SMITH
TANDOORI CHEF KAMAL KUMAR
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