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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 Nicholas G. Dellinger 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.
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. |
14.00 |
Warden's Salad- Mixed island greens, carmelized onions, freshly crumbled blue cheese, garlic croutons |
18.00 |
Goat Cheese Salad - Fresh Goat Cheese, Sweet Onions, Tomatoes, Bell Peppers And candied Pecans. |
18.00 |
Soup of the Day |
12.00 |
Carmelized Sea Scallops - Leek fondue, truffle oil, curry beurre blanc |
22.00 |
Spiny lobster salad, grilled avocado, chipolte aioli, fresh mango |
25.00 |
Crayfish Ravioli - Served in a Lobster Sauce. |
25.00 |
Red Snapper Crudo - Candied lime, coconut foam, sesame viniagrette |
16.00 |
Smoked Shrimp - Crispy wontons, pickled vegetables, tamarind Dipping Sauce. |
14.00 |
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All prices are in United States Dollars - A 15% Service Charge will be added to your bill |
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Rice paper Snapper - Sauteed cabbage, lemon-soya sauce, spicy fried rice rice. |
32.00 |
Oven-roasted Swordfish - Roasted Eggplant, seasonal vegetables, basmati rice pilaf, saffron broth. |
38.00 |
Pan-seared Chicken Breast - Tetrazin penne pasta, roasted mushrooms, artichoke heart and truffle cream. |
26.00 |
Crispy Red Snapper - Slow-cooked tomato, dehydrated black olive, caper beurre blanc, homemade gnocci. |
26.00 |
Handmade Tagliatelle - Sweet corn, crispy pork belly, local arugulla, pecorino toscano |
34.00 |
Blackened Jumbo Shrimp - Mango-Ginger Sauce, seasoned rice and mixed vegetables |
32.00 |
Anguilla Grilled Lobster - Dirty rice, chorizo bread crumbs, roasted garlic, lemon butter. |
48.00/lb |
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 |
Tandoori Rack of Lamb - Marinated Sweet Onions, butter mashed potatoes, seasonal vegetables. |
40.00 |
Three Pepper-Crusted Beef Tenderloin - Braised calalloo, roasted squash, crispy shallot. |
45.00 |
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EXECUTIVE CHEF NICHOLAS G. DELLINGER
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