Dinner

Dessert

Reservations


 

 

 

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

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 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.

 

 

 

 

Dinner Menu: Appetizers

 

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

 

Dinner Menu:
Entrées

 

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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