Dinner Menu
	Dinner served 6:00 - 10:00 pm.
	Every day of the week.

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

	THE GALLEON on the waterfront at Green Cay
	Located at Green Cay Mariana St. Croix United States Virgin Islands
	For reservations call 340-773-9949
	email to reservations@galleonrestaurant or fill out the online form on the reservations page by clicking here
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