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Menu Updated: 04.04.2013
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
braised with roasted tomatoes, garlic, red onion and fresh basil,
finished in a white wine butter and served in a puff pastry
15
Mussels
steamed in a tarragon and anise infused white wine fumet
and finished with a hint of Pernod
14
House Made Duck Liver Paté
served with house made cherry compote, baby arugula and toasted brioche
15
Smoked Beef Tartar
with crumbled gorgonzola, truffle herb aioli and crispy fried tomato
18
House made Ravioli of the Day
MP
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 tomatoes, toasted almonds and 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 and parmesan cheese
14
Sautéed Jumbo Shrimp
over house made fettuccini, tossed with roasted garlic and baby spinach
with a tomato agrodoice
33
Herb Marinated Grilled Salmon
served over warm beluga lentils tossed with
brussels sprouts and drizzled with chive oil
33
Pan Seared Sea Scallops
with roasted tomato, kalamata olive risotto
smiked bacon vinaigrette and baby arugula
34
Bouillabaisse
shrimp, mussels and local fish simmered in a seafood broth, rouille and crostini
34
Fresh Local Caribbean Lobster
when available
market value
Zucchini & Lentil Terrine
served over grilled asparagus, finished with a truffle herb vinaigrette
22
House Made Pappardelle
with wild mushrooms, English peas, rapini,
roasted garlic and extra virgin olive oil
26
Statler Breast of Chicken
pan roasted and served over house made gnocchi,
with root vegetables simmered in an herb velouté
28
Traditional Osso Bucco
slow braised veal shanks served on a bed of parmesan risotto and topped with gremolata
42
Grilled 12 oz NY Strip
on a bed of wild mushrooms and roasted shallots,
parmesan potato gratin and sauce bordelaise
36
Boneless Beef Short Ribs
cider and ginger braised
served on a bed of sweet potato puree
topped with grilled sweet onions
34
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
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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