St. Barts Island House menu

Iron Skillet Seared Chilean Sea Bass

served on a savory grilled conch and sweet white corn cake and finished with an aged balsamic vinegar tamarind drizzle

Lobster of the Moment

Cedar Plank Roasted Wild King Salmon

plank roasted with a fresh horseradish crust and topped with mango molasses lacquer over celery root puree

Caribbean Triple Snapper

pan sauteed with oyster mushrooms, artichokes, and tiny tomatoes in a chardonnay chervil butter sauce

Fiery Applewood Grilled Grouper and Cashew Coconut Shrimp

served atop a spicy pineapple ginger scotch bonnet coulis, mango slaw and gungo bean rice pilaf

Pistachio Dusted Yellow Fin Tuna

seared sushi grade tuna atop a roasted red pepper lychee sauce with wilted calaloo greens and sweet potato roti

West Indies Stuffed Rainbow Trout

tiger shrimp, bay scallops and blue crab meat stuffed in a trout filter and served over a red curry coconut sauce with a gungo bean rice pilaf

Jumbo Lump Crab Crusted Red Snapper

stuffed with lump crab meat, tomatoes and caramelized leeks, served over roasted fingerling potatoes and finished with key lime bercy

Island House Salade

toasted cashews, navel oranges, golden pineapple and shaved parmesan. Choice of guava sherry vinaigrette, buttermilk bleu cheese or cracked pepper champagne vinaigrette

Panko Crusted Stuffed Green Tomato

mixed field greens, pickled bermuda onions and tiny tomatoes tossed with a cracked pink peppercorn buttermilk vinaigrette

St. Bart's Caesar

applewood bacon, roquefort cheese, tiny tomatoes, plantain croutons, shaved bermuda onions and hearts of Romaine, tossed with a key lime habanero Caesar dressing

Avocado and Papaya Salad

mixed baby field greens tossed with hearts of palm, tomatoes and roasted garlic with a toasted sesame mustard vinaigrette

Framboise, Bony Doon, California

Muscat, Beaulieu Vineyard, California

Sauterne, Barton and Guestier, France

Port, Beaulieau Vineyard 'Signet,' California

Port, Sandeman 'Founder's Reserve,' Portugal

Pineapple Upside-Down Cake

rum raisin caramel sauce

Cane Syrup Banana Bread Pudding

with peaches and dried currants topped with a bourbon toffee and praline ice cream

Chocolate Flourless Torte

with raspberry coulis, vanilla bean ice cream and fresh berries

Banana Coconut Brulee

served in a coconut shell

Chocolate Molten Lava Cake

served with chocolate espresso ice cream

St Bart's Sundae for Two

three different ice cream of the moment, grilled lemon vanilla pound cake, mango and papaya compote, and bananas. topped with candied macadamien nuts

Bahamian Conch and Shrimp Fritters

fried golden brown and served with toasted cumin-lemon garlic aioli

Lump Crab Avocado Tower

fresh avocado layered with super lump crab and finished with black vinegar cilantro drizzle and crisped plantains

Island House Ceviche

shrimp, scallops, calamari and sea bass, key lime cured, and served in a coconut shell with plantain crackers

Black Mussel Saute

sauteed with roasted sweet corn, caramelized onions and heirloom tomatoes in a spicy harissa herbed broth

Pineapple Braised Angus Beef Short Ribs

slow roasted with a hoisin ginger barbeque sauce

Escargot St. Martine

garlic butter sauteed escargot, herbed goat cheese, black trumpet mushrooms, and sorrel greens, wrapped in delicate phyllo layers and finished with a balsamic tamarind drizzle

Calamari St. Barthelemy

ginger dusted calamari served over a red curry coconut sauce and topped with grilled pineapple pistachio slaw

Grilled Grape Leaf Wrapped Chevre

herbed goat cheese wrapped in a grape leaf and charbroiled until soft and creamy. Served with crispy artichoke hearts and garlic crostinis

Fromage Au Trois

assorted cheese of the moment

Coconut Prawns

jumbo prawns, coconut batter dredged and served with a lychee horseradish dipping sauce

Jumbo Lump Blue Crab Cakes

iron skillet seared lump crab cakes served with a fiery roasted green chili puree and tangy caper lemon remoulade

Yellow Fin Tuna Tartar

sushi grade yellow fin tuna, shaved mango flowers, delicate pea shoots and red chili ponzu with crispy lotus root chips

Fresh Lobster Spring Roll

steamed caribbean lobster tail, julienne of pickled jicama, sweet papaya, crisp asparagus, enoki mushrooms and lemon basil seasoned, rice paper rolled and served with toasted macadamia dipping sauce

Island Surf and Turf Brochette

applewood bacon wrapped lobster and bajan marinated angus beef medallions, charbroiled and served with a green papaya salade

Blood Orange Mojo Roasted Sukling Pig

served with black bean avocado salsa and boniato mash

St. Bart's Chicken Cordon Blu

chicken breast stuffed with roquefort cheese, serrano ham, charred red bell peppers and served with as golden chanterelle brandy cream sauce

Duck Peregueux

ion skillet seared duck breast and crispy grilled confit of duckleg, and served over a black truffle peregueux and roasted fingerling potatoes

Pink Peppercorn Herb Crusted Rib Eye

topped with a charred poblano chimmichuri compound butter and served with celery root puree

Macadamia Nut Crusted Rack of Lamb

served over a roasted orange blackberry bordelaise with grilled asparagus and a camembert cheese twice baked potato

Filet Mignon

over a coffee cocoa demi glace and served with boniato mash and crisp haricot vertes

Bone-In Filet Mignon

tailor butchered exclusive to st. bart's served with green peppercorn jus and a charred red pepper polenta