Professional Documents
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Anse Chastanet Menus
Anse Chastanet Menus
Menu
US EC
Gazpacho Soup 8.00 21.60
Served with focaccia croutons and a drizzle of olive oil
Warm Lobster Salad with Watercress, Apple Butter and Grapefruits 32.00 (App) 86.40
60.00 (Main) 162.00
Grilled Fillet of Beef with Lea and Perrins Butter, Onion Confit 38.00 102.60
and Creamed Potatoes
Catch of the Day with a Caribbean Salsa 29.00 78.30
Surf & Turf, Char-Grilled Tenderloin of Beef, Roast King Prawns 45.00 121.50
and a Lobster Butter Hollandaise
Saffron Risotto, Goats Cheese and Eggplant Roulade with 25.00 67.50
Barbeque Tomato and Basil
All prices are subject to 18% tax and service charge. Please consult the Jade Mountain duty manager or reception for late night dining options.
Jade
Mountain
Dinner
Menu
To
Start
Dorado
and
Kingfish
Ceviche
Zenon
Lime,
Cilantro,
Green
Mango
Gazpacho
Blue
Fin
Tuna
Tar
Tar
with
Red
Caviar
Dijon,
Wild
Caper
Berries,
Green
Plantain
Chips
Slow
Roasted
Duck
Spring
Rolls
Spicy
Cucumber
and
Carrot
Salad,
Ginger
Dressing
Chef
Risotto
Du
Jour
Seared
Bay
Scallops,
Spinach,
Pine
Nuts,
Shaved
Reggiano
Salads
Anse
Mamin
Hearts
of
Palm
Caesar
Garlic
Croutons,
Parmesan
Frico,
Chive
Dressing
Jumbo
King
Prawn
and
Caramelized
Fennel
Wild
Mushrooms,
Green
Olives,
Tomatoes
Grilled
Pumpkin,
Asparagus
and
Baby
Arugula
Balsamic
Cured
Onions,
Cherry
Tomato,
Roasted
Bell
Pepper
Bellevue
Farms
Organically
Grown
Greens
with
Diamond
Estate
Herbs
Mizuna,
Red
Leaf
Tat
Soi,
Sherry
Basil
Emulsion
Entrees
“Duo”
of
Local
Fisherman’s
Catch
Almond
Basmati
Rice,
Organic
Green
Beans,
Grilled
Pineapple
Salsa
Lucian
Coffee
Bean
Crusted
Filet
Mignon
Roquefort
Blue
Cheese
Potato
Rösti,
Grilled
Asparagus
Romesco,
Rum
Au
Poirve
West
Indian
Curry
Grilled
Bonito
Tuna
Arroz
Con
Mango,
Green
Papaya
and
Chayote
Squash
Thyme
and
Sesame
Crusted
New
Zealand
Half
Rack
of
Lamb
Fennel
Seed
Roasted
Potatoes,
Wilted
Spinach,
Pinot
Noir
Reduction
Passion
Fruit
and
Sesame
Glazed
Scallops
Toasted
Walnut
Couscous,
Concord
Grapes,
Julie
Mango
Salsa
Balsamic
Grilled
Calabaza
with
Sunchoke
and
Radish
Salad
Parmesan
Strings,
Tomato
Concasse,
Zucchini
Desserts
Chefs
Daily
Selection
of
Cheese
with
Ground
Provision
Chips
Bexon
Coconut
Crème
Brulee
with
Chocolate
and
Walnut
Delight
Caramelized
Banana
Cigar
with
Fruit
de
la
Passion
and
Vanilla
Bean
Whipped
Cream
Sour
Sop
and
Vanilla
Bean
Cheese
Cake
with
Green
Tea
and
Guava
Fruit
Coulis
Tropical
Fruit
Salad
with
Pineapple
and
Mint
Soup
Chefs
“House
Made”
Flight
of
Ice
Cream
and
Sorbet
PITI PITON
RESTAURANT
DINNER
TROPICAL WORLD CUISINE AT THE PITI PITON AND TREEHOUSE RESTAURANT
At ANSE CHASTANET’s Piti Piton and Treehouse Restaurant, we have created and celebrate award winning Tropical
World Cuisine, blending Caribbean cuisine with other world cuisine experiences, from French to Mediterranean and
from Fusion to New World cuisine. ANSE CHASTANET is very actively involved with the island’s local farmers to
assist them in understanding which produce is essential to our culinary style. Together with ANSE CHASTANET’S
horticultural team, we have recently been further expanding ANSE CHASTANET’S own gardens, cultivating fresh herbs
and fresh fruits which are grown amidst the historical ruins of the Anse Mamin plantation, part of ANSE CHASTANET’S
600 acre estate. The dinner menu changes daily and consists of a 4 course meal served in a romantic candlelit ambiance,
surrounded by beautiful original artwork. Part of the Piton Restaurant is the Treehouse, where diners are seated in an
open-air area amidst treetops as the name suggests. Dinner is served daily with the exception of Tuesdays.
ANSE CHASTANET menus always include vegetarian options and our culinary team is also happy to meet dietary
requirements at any time. There are 2 restaurants and bars at ANSE CHASTANET.
ANSE CHASTANET
ST.LUCIA
Tropical World
Cuisine
at
ANSE CHASTANET
The ANSE CHASTANET culinary team is led by Executive Chef Jon Bentham.
Jon Bentham hails from West Yorkshire and discovered his love for cooking while in his
early teens. After completion of a formal degree in culinary arts he received his training
with a number of noteworthy Michelin Star chefs in the United Kingdom such as Jon
Burton’Race, Stephen Bull, David Cavalier, Gary Rhodes and Ian McAndrew.
Under Jon’s leadership, the London restaurant Rhodes in the Square received its first
Michelin Star.
Jon also holds a teaching diploma in culinary arts and he has become involved in
culinary training on the Island.
At ANSE CHASTANET, Jon Bentham combines his classical training with inno-
vative cooking techniques to create, together with his team, ANSE CHASTANET’s
own TROPICAL WORLD CUISINE, blending Creole and Caribbean cooking with
other cuisine highlights, from French to Mediterranean and from Fusion to New World
Cuisine.
Jon is very actively involved with our local farmers to assist them in understanding
which produce is essential to our culinary style. Together with the ANSE
CHASTANET horticultural team, Jon has been instrumental in further expanding
ANSE CHASTANET’S own gardens, cultivating fresh herbs and fresh fruits which
are grown amidst the historical ruins of ANSE MAMIN PLANTATION, part of
ANSE CHASTANET’s 600 acre estate.
U
DINNER MENU
EN
M
E Executive Chef Jon Bentham and his team have prepared
the following for your enjoyment this evening
PL
M
SA
APPETIZER
Sashimi of Tuna with Chives and Ginger
(V) Spiced Green Papaya Tart with Whipped Goat’s Cheese and Chili
* Leeward Island Spiced Duck Salad*
SOUP
Lightly Spiced Potato and Vegetable Soup
Chilled Voodoo Soup
(Curried Red Bean, Peanut and Chili)
MAIN COURSE
Roast Red Snapper “Caldine”
(Coconut and Tamarind Sauce)
(V) Baked Eggplant with Creamy Mango and Lentil Dahl
Breast of Chicken with Pumpkin Puree, Rosemary and Bacon
Baked Mahi Mahi with a Caricom Crab Mousse, St Lucian Ginger Root Sauce
* (V) Greek Style Penne with Tomatoes, Dill and Feta *
“Chef’s Lighter Side”
Peppered Striploin of Beef with a Lea and Perrins Butter and Sautéed Potatoes
DESSERT
Selection of Fruit Sorbets
Caramelized Pineapple with Rum and Raisin Ice-cream
Iced Tiramisu with Chocolate Sauce
Coconut Tart and Passion Fruit Cream
Tropical Fruit Salad with Rosemary Syrup
Selection of Cheese and Biscuits
Tea or Coffee with Petit Fours on request
∞∞∞∞∞∞∞∞
(V) Denotes Vegetarian Dishes
* Lean Cuisine Option
TROU AU DIABLE
RESTAURANT
LUNCH
ANSE CHASTANET
ST.LUCIA
TROU AU
DIABLE
SOUPS EC US
Homemade Antillean Style Soup of the Day
with Creole Rolls and Butter 13.50 5.00
RASTA PASTA EC US
Pasta Carbonarra 40.50 15.00
Tortellini with Rain Forest Tomatoes, Basil and Parmesan ( V ) 27.00 10.00
Pasta with Herbs and Feta (LC) ( V ) 27.00 10.00
CREOLE ROTIS EC US
An island Specialty - Chicken, Beef or Fish
wrapped in a soft flour shell served with
a mixed salad and tropical fruit chutney.
OLD FAITHFULS EC US
The traditional Club Sandwich (LC) (W) 24.30 9.00
BLT – Bacon, Lettuce and Tomato Sandwich 18.90 7.00
Tuna & Olive (LC) (W) 18.90 7.00
The Soufriere Fisherman with Cajun Tartare 27.00 10.00
Cuban Style Pork Loin with Fried Plantain and
Banana Ketchup 18.90 7.00
Curried Chicken with Plantain Chips (LC) (W) 18.90 7.00
SIDE DISHES EC US
French Fries (V) 8.10 3.00
Egg Salad ( V ) 8.10 3.00
Tex Mex Beans ( V ) 12.15 4.50
Fried Sweet Potatoes with Honey & Mustard ( V ) 12.15 4.50
Caribbean Green Papaya Coleslaw ( V ) 12.15 4.50
Creole Rolls & Butter ( V ) 6.75 2.50
BEVERAGES EC US
Coffee 5.40 2.00
Tea 5.40 2.00
Ice Tea or Coffee 5.40 2.00
Sanka 5.40 2.00
ENTREE
Nariyal Mirch Jhinga 81.00 30.00
Coconut-Chili Tandoori King Prawns with a Vegetable Paella,
Tomato-Garlic and Black Mustard Seed Sauce
DESSERTS
Masala Coffee Mousse 24.30 9.00
A ginger and cinnamon spiced coffee mousse
Coconut Cardamom Crème Brulee 24.30 9.00
Served with Pistachio Ice Cream
Sweet Samosa Cocoa 24.30 9.00
Samosa with Bitter Chocolate and Almonds
served with a Julie Mango Kulfi
With the ending of slavery in 1838 ahead of them, planters everywhere in the West Indies
began to look for another source of affordable labour to work their estates. They found
this in south-east Asia.
Between 1845 and 1917, hundreds of thousands of indentured workers sailed from India
to the Caribbean. Most went to Guyana, Trinidad and Jamaica - but some six thousand
set foot on shore in St. Lucia. Just over 1,600 people arrived here between 1856 and 1865
and another 4,427 East Indians sailed to St. Lucia between 1878 and 1893. They probably
came from the regions of Bihar and Uttar Pradesh in Northern India.
By 1891, there were some 2,500 East Indians in St. Lucia, in a total population of 42,220.
By 1897, the last Indians finished their labour contracts. Some chose to return to India,
others remained in St. Lucia, either by their free will or out of necessity.
By the turn of the century, St. Lucia had a free East Indian population of 2,560 persons.
Migration of indentured labourers to St. Lucia was never very great but due to the island’s
low population density and their uneven distribution throughout the island, East Indians
gained a fairly high profile in the ethnic make-up of the island. Indian communities sprang
up primarily around the central sugar factories that dominated St. Lucia’s economy until
the 1950’s.
Music, rites such as the Festival of Lights (Divali) and some culinary and cultural traditions
remain today at a time when East Indians are already seven generations or more removed
from the place where their ancestors originated from.
Freely adapted from Jolien Harmsen. Jolien Harmsen holds a Ph.D in Caribbean History. She is the author of ‘Sugar,
slavery and settlement. A social history of Vieux Fort, St. Lucia, from the Amerindians to the present” (St. Lucia
National Trust, 1999).
TROU AU DIABLE US EC
King Prawn and Vegetable Tempura with Chili Dipping Sauce 16.00 43.20
ANSE CHASTANET
st. lucia