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yellowfin tuna seared rare served over a bed of wakame and pickled ginger accompanied with a thai peanut sauce and a sweet wasabi aoili
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12
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grilled lamb lollipops served over a bed of wilted greens, and drizzled with a tamarind glaze
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15
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coconut encrusted black tiger prawns served over summer greens, accompanied by a red thai coconut curry and a local mongo-papaya relish
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14
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steamed mussels with wild lime tomato broth
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13
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crispy quail with spicy poached pear compote and rosemary brown butter
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14
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the Galleon classic table side caesar (for two or more)
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12 per person
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with grilled chicken 15 with grilled shrimp 17
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field greens with manchego, small tomatoes, pinenuts and sherry vinaigrette
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12
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baby spinach tossed with a warm maple-apple cider vinaigrette and topped with hard boiled egg, pancetta, candied hazelnuts, red onion, and shaved parmesan
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13
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linguini pasta tossed with giant prawns, baby tomatores, fresh clipped spiach, toasted almonds, and a mandarin-butter sauce
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29
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crisp red snapper with orange pomegranate sweet and sour sauce, seasonal vegetables and wild rice pilaf
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30
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mahi mahi marinated with cumin-lime served atop a wild rice pilaf and sauteed spinach, topped with fresh tomato relish
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32
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local lobster
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when available
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market value
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vegan harvest a nightly changing special utilizing the freshest ingredients St. Croix has available
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22
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roasted 1/2 chicken with pablano gravy, mashed potatoes and sauteed green beans
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27
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duck legs confit "dark and stormy", roasted red skin potatoes and sauteed summer greens
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32
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13 oz prime rib of pork served over a black bean, tomato, and quinoa salad topped with sauteed granny smith apples and drizzled with a cilantro-lime vinaigrette
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33
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osso bucco with parmesan risotto
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36
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roasted rack of lamb with herb encrusted roasted red skin potatoes and seasonal vegetalbes
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42
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14 oz certified angus NY strip served over roasted red bliss potatoes, sauteed spinach, and mushrooms topped with caramelize onions and gorgonzola cream
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35
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the Galleon
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certified angus beef tenderloin topped with a local lobster medallion atop whipped potatoes
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and sautéed vegetables, finished with demi-glace and sauce bearnaise
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36
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16 oz certified angus beef chateaubriand with roasted red skin potatoes, sautéed vegetables
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and a parmesan roasted tomato, served with sauce bearnaise and cabernet demi-glace
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70
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