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Menu Updated: 06.27.2011
Dinner Menu
Dinner served 6:00 - 10:00 pm.
Every day of the week.
Black and white Yellow fin Tuna
Sesame tuna seared RARE on a bed of wakame,
thai peanut sauce, sweet wasabi aoili and pickled ginger
15
Escargot Provençal
escargot sautéed with fresh tomato, red onion, garlic & fresh herbs.
On top a puff pastry.
13
Mussels
steamed in a charred tomato fumet, leeks & fresh herbs.
14
Housemade Duck Liver paté
served with housemade cherry compote, baby Arugula & toasted brioche.
15
Housemade Ravioli
housemade pasta stuffed with beef tenderloin, wild mushrooms and baby spinach.
Topped with gorgonzola cream sauce.
15
Duck Napoleon
Duck Confit layered between crispy wontons with goat cheese.
Served over a bed of greens with a blueberry truffle vinaigrette
14
The Galleon classic table-side Caesar
( for two or more) 12 per person
with grilled chicken 16             with grilled shrimp 18
Baby greens
with baby tomaoes, toasted almonds & a classic red wine vinaigrette.
13
Baby spinach
tossed with a warm maple~apple cider vinaigrette.
Topped with hard boiled egg, apple smoked bacon, candied hazelnuts, red onion & parmesan cheese.
14
Sautéed jumbo shrimp
tossed with Roasted Shallots, baby tomatoes, spinach , and toasted almonds.
Served over linguine with a mandarin orange buerre blanc.
33
Grilled Mahi
over creamy parmesan polenta in a mushroom, thyme fumé.
33
Crispy Skin Red Snapper
served over rice pilaf, topped with a creamy lobster & basil sauce.
32
Bouillabaisse
shrimp, mussels & local fish simmered in a seafood broth, rouille & crostini.
34
Fresh local Caribbean Lobster
when available
market value
Zucchini & Lentil Terrine
served over grilled asparagus, finished with a truffle herb vinaigrette.
22
Roasted Chicken
half a chicken slow roasted with roasted tomatoes,
marinated olives, panazella & a balsamic reduction.
28
Classic Osso Bucco
served over Parmesan risotto
35
Grilled 14 Oz. Cerified Angus NY strip
served over mashed potatoes and smothered with pearl onions and wild mushrooms
34
Grilled Beef Flatiron
with ginger carrot mousse & a cracked pepper carmel sauce.
36
The Galleon
Certified Angus beef tenderloin crowned with a local lobster medallion,
finished with a Cabernet demi~glace and sauce Bearnaise
38
16 oz. Beef tenderloin Chateaubriand (for two)
carved tableside
with Bearnaise and Cabernet demi~glace accompanied with
roasted potatoes and Parmesan roasted tomato
70
Vegetables
creamed spinach ~ sautéed mushrooms ~ steamed asparagus
6
Executive Chef ~ Kenneth Biggs
Chef de Cuisine ~ Craig Butler
18% Gratuity Added to Parties of 6 or More
20% Gratuity Added to Parties of 12 or More
Smoking NOT Permitted
Visa, Mastercard & AMEX Accepted



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THE GALLEON on the waterfront at Green Cay
Located at Green Cay Mariana St. Croix United States Virgin Islands
For reservations call
340-718-9948
or email to
reservations@galleonrestaurant.com
or fill out the online form on the reservations page by
clicking here


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