Jade Mountain Club Menu US EC Gazpacho Soup 8.00 21.60 Served with focaccia croutons and a drizzle of olive oil Smoked Salmon Platter 20.00 54.00 Served with a spicy beetroot and plantain chutney Homemade Burger 16.00 43.20 Served plain or with blue cheese and accompanied with French fries Jade Mountain Club Sandwich 14.00 37.80 Toasted bread layered with ham, turkey, cheese, tomato and lettuce Italian Antipasto 14.00 37.80 Parma ham, olives, mozzarella and pesto 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 Traditional Caesar Salad 14.00 37.80 With chicken 20.00 54.00 With grilled fish of the day 20.00 54.00 With grilled prawns 25.00 67.50 Cold Poached Salmon 25.00 67.50 Served with lime flavored rice and artichoke, mushrooms and a fennel salad Cheese Platter 15.00 40.50 Selection of French farmhouse cheese served with salted biscuits Homemade Cheesecake 10.00 27.00 Please ask for the flavor of the day Fresh Fruit Salad 10.00 27.00 Chef Jon’s own special recipe All prices are subject to 18% tax and service charge. Please consult the Jade Mountain duty manager or reception for late night dining options.
Transcript
Jade Mountain Club Menu
US ECGazpacho Soup 8.00 21.60 Served with focaccia croutons and a drizzle of olive oil
Smoked Salmon Platter 20.00 54.00Served with a spicy beetroot and plantain chutney
Homemade Burger 16.00 43.20Served plain or with blue cheese and accompanied with French fries
Jade Mountain Club Sandwich 14.00 37.80Toasted bread layered with ham, turkey, cheese, tomato and lettuce
Italian Antipasto 14.00 37.80Parma ham, olives, mozzarella and pesto
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 38.00 102.60and Creamed Potatoes Catch of the Day with a Caribbean Salsa 29.00 78.30 Surf & Turf, Char-Grilled Tenderloin of Beef, Roast King Prawns 45.00 121.50and a Lobster Butter Hollandaise Saffron Risotto, Goats Cheese and Eggplant Roulade with 25.00 67.50Barbeque Tomato and Basil
Traditional Caesar Salad 14.00 37.80 With chicken 20.00 54.00 With grilled fish of the day 20.00 54.00 With grilled prawns 25.00 67.50
Cold Poached Salmon 25.00 67.50Served with lime flavored rice and artichoke, mushrooms and a fennel salad
Cheese Platter 15.00 40.50Selection of French farmhouse cheese served with salted biscuits
Homemade Cheesecake 10.00 27.00Please ask for the flavor of the day
Fresh Fruit Salad 10.00 27.00Chef Jon’s own special recipe
All prices are subject to 18% tax and service charge. Please consult the Jade Mountain duty manager or reception for late night dining options.
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.
Tropical World Cuisine
atANSE 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.
His international experience includes engagements in the Mediterranean, North America and the Caribbean.
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.
DINNER MENUExecutive Chef Jon Bentham and his team have prepared
the following for your enjoyment this evening
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
SAMPLE M
ENU
TROU AU DIABLERESTAURANT
ANSE CHASTANETST.LUCIA
LUNCH
TROU AU DIABLE
SOUPS EC USHomemade Antillean Style Soup of the Day with Creole Rolls and Butter 13.50 5.00
APPETIZERS & SALADS EC USAnse La Ray Cocktail 29.70 11.00 Shrimp Cocktail with Toasted Coconut & Volcanic Dressing
Caribbean King Prawn Caesar Salad 54.00 20.00
Caribbean Grilled Chicken Breast Caesar Salad 40.50 15.00
Cajun Grilled Chicken Wings with Blue Cheese Dip or Piton Beer Barbecue sauce (LC) 27.00 10.00
Deep Fried Squid with a Tomato, Chili Dip 32.40 12.00
Egg Rolls with Lemon and Coriander Sauce 27.00 10.00
Caribe Crab Cakes with Creole Mustard (LC) 27.00 10.00
Anse Chastanet Garden Egg Salad (LC) 27.00 10.00
Crunchy Anse Mamin Chicken Salad (LC) 27.00 10.00
FROM THE BUFFET EC USYour Choice of Salad from our Cold Buffet 35.10 13.00
Warm Buffet with Soup, Creole Rolls and Salad Buffet 67.50 25.00
RASTA PASTA EC USPasta Carbonarra 40.50 15.00Tortellini with Rain Forest Tomatoes, Basil and Parmesan (V) 27.00 10.00Pasta with Herbs and Feta (LC) (V) 27.00 10.00
(LC) = Low Carb • (V) = Vegetarian Option • (W) = Can be done as a wrap
THE ABOVE PRICES ARE SUBJECT TO 10% SERVICE CHARGE AND 8% GOVERNMMENT TAX
TROU AU DIABLE
FROM THE BARBECUE GRILL EC USAll barbecue meals include your personal choice of salads from the buffet. Your waitress will advise you when your barbecue is ready.
Grilled Catch of the Day 43.20 16.00
Fish Kebab accompanied by a Tangy Barbecue Sauce 40.50 15.00
Chicken Satay with Spicy Peanut Sauce 35.10 13.00
Smokey Tofu and Pineapple Kebab (V) 32.40 12.00
Jamaican Jerk Pork Loin (LC) 35.10 13.00
Flank Steak with a Trou Au Diable Spice Rub (LC) 40.50 15.00
Tobagan Marinated Chicken Breast (LC) 35.10 13.00
CREOLE ROTIS EC USAn island Specialty - Chicken, Beef or Fish wrapped in a soft flour shell served with a mixed salad and tropical fruit chutney.
(LC) = Low Carb • (V) = Vegetarian Option • (W) = Can be done as a wrap
THE ABOVE PRICES ARE SUBJECT TO 10% SERVICE CHARGE AND 8% GOVERNMMENT TAX
THE CHEF’S CREOLE FAVOURITES EC USEnjoy one of St. Lucia’s flavourful Creole dishes, reflecting the island’s fascinating cultural history, with African, French and Indian influences.
St. Lisi Pot Fish and Local Seasonings 27.00 10.00
“Choiseul” Chicken and Coconut Curry 29.70 11.00 Indian settlers in the early part of the century introduced this flavorful dish to St. Lucia
Beef “Maniere Mama Moi” 43.20 16.00Beef sauted, following an ancestral recipe, featuring garlic, peppers and cinnamon
Baked Fish Marigot (LC) 27.00 10.00From our French settlers, Fish of the Day baked with Tomatoes, Marjoram, Cinnamon and Red Wine
TROU AU DIABLE
ANSE CHASTANET SANDWICHESAll our Sandwiches are accompanied by a small mixed salad with a choice of dressing.
OLD FAITHFULS EC USThe 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
ANSE CHASTANET HOMEBURGER EC USAnse Chastanet Homeburgers combine US choice ground beef with onion, garlic and local seasoning. Homeburgers are grilled on our open barbecue, served with coleslaw and french fries.
The Petit Piton Burger 32.40 12.00Served with ham and caramelized pineapple
The Gros Piton 32.40 12.00Topped with crispy bacon and cheddar cheese
Big Beef, Bacon and Cheese Burger (LC) 32.40 12.00
Grilled Chicken Caesar Burger (LC) 32.40 12.00
(LC) = Low Carb • (V) = Vegetarian Option • (W) = Can be done as a wrap
THE ABOVE PRICES ARE SUBJECT TO 10% SERVICE CHARGE AND 8% GOVERNMMENT TAX
TROU AU DIABLE
BEVERAGES EC USCoffee 5.40 2.00
Tea 5.40 2.00
Ice Tea or Coffee 5.40 2.00
Sanka 5.40 2.00
(LC) = Low Carb • (V) = Vegetarian Option • (W) = Can be done as a wrap
THE ABOVE PRICES ARE SUBJECT TO 10% SERVICE CHARGE AND 8% GOVERNMMENT TAX
SIDE DISHES EC USFrench 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
TOASTED CHEESE MELTS EC USCrab and Cheese 18.90 7.00
Tuna, Olive and Cheese 18.90 7.00
Barbecue Chicken and Goat’s Cheese 24.30 9.00
AT
TROU AU DIABLER E S TA U R A N T
A culinary fusion of St. Lucia and India
EC US
APPETIZERSChick-pea and Lentil Mulligatawny with 16.20 6.00
Cumin Yogurt An Anglo-Indian Soup of Curry, Apple, Mango,
Coconut Milk and Pulses
Apsara Jhinga 43.20 16.00 King prawns in a coconut, Chadon Benee and Chick-Pea Batter
with a Caribbean Mojo and Roasted Chili-Onion Pickle.
Mahi Mahi En Papilotte 27.00 10.00 Mahi Mahi marinated in a Coconut–Mint Pesto, wrapped in Kalaloo,
served with marinated Tomatoes and Basil
Subz Ke Samosé 18.90 7.00 Local Vegetable, Roasted Cashew Nut and Raisin Samosas with Curried Julie Mango Dip and Tamarind-Ginger Coulis
Bhed Ka Khazana (Lamb Three Ways) 32.40 12.00 Tandoori Rack of Lamb marinated in Ginger and Cloves, Spiced Lamb Seekh Kebab and Lamb Samosa - served with mango chutney and curry oil
Chatpati Batakh 48.60 18.00 Tamarind-Honey glazed Duck Breast, seared in the Tandoor, served with Steamed Rice Dumpling and a Sweet and Sour Banana Chutney
Murgé Ki Khurchan 24.30 9.00 Shredded Chicken Tikka Stir-Fried with Coriander Seeds, Onions and Bell Peppers served with a Baby Garlic Naan
Tandoori Lobster Salad (when available) 67.50 25.00 Reef lobster Tails Smoked in the Tandoor served with Rainforest Greens, Passionfruit-Chili Sauce
ENTREENariyal Mirch Jhinga 81.00 30.00 Coconut-Chili Tandoori King Prawns with a Vegetable Paella, Tomato-Garlic and Black Mustard Seed Sauce
Salmon Tikka 70.20 26.00 Honey-Mustard Tandoori Roast Salmon spiced with Ginger-Rosemary Tandoori, Roast Squid, Yoghurt Fennel and Saffron sauce
Tandoori Murgh 59.40 22.00 Ginger Garlic and Yoghurt Spiced Chicken, Fire Roasted in the Tandoor, served with Curried Breadfruit and Ginger Masala Mash, mixed Bean Chaat and a Bloody Mary Lassi
Pork Vindaloo 54.00 20.00 Indian West Coast Dish of Pickled Pork, Extra Hot Chilies and Garlic
Tava Machli 54.00 20.00 Catch of The Day Garam Masala Spiced Fish with a Ginger-Potato Crust, served with Kalaloo, Eggplant Crush, Coconut-Creole Mustard Curry Sauce
Jugal Bandhi 75.60 28.00 A mixed platter of Fire Roasted Lamb Chop, Coconut Chili Prawn, Cajun Tandoori Chicken with Lime Rice
Sambhar Vada (VEGETARIAN) 59.40 22.00 Fermented Black Lentil Doughnuts with Emerald Estate Fresh Vegetable Stew flavored with Asafoetida
Poori Bhaji (VEGETARIAN) 43.20 16.00 A simple Potato and Tomato curry from the streets of Bombay served with Poori-an Unleavened Puffed Bread
Tandoori Lobster 121.50 45.00 (When Available - Please provide us with a days notice) There could hardly be a better way to treat St. Lucian Reef’s
Bounty – succulent and flavoured with Ajwaine
EC US SIDE ORDERS
Til Gobhi 13.50 5.00Cauliflower Florets tossed with Onions, Tomatoes and Toasted Sesame Seeds
Peshawri Naan 13.50 5.00Almonds, Coconut and Raisin
Pudina Parantha 10.80 4.00Whole Wheat Bread flavoured with Mint
Plain Naan 10.80 4.00
Salt Fish Naan 13.50 5.00
Salt-cured Cod and Onions
Aloo Kulcha 13.50 5.00Naan stuffed with potatoes and onions
Raita 10.80 4.00Yogurt with Cucumber and spices
Lime Rice 13.50 5.00
Steamed Basmati Rice 10.80 4.00
Dal Tadka 16.20 6.00Stewed Split Peas
Bisi Bila Bhat 13.50 5.00West Indian Rice and Peas cooked in Coconut Milk
DESSERTS
Masala Coffee Mousse 24.30 9.00A ginger and cinnamon spiced coffee mousse
Coconut Cardamom Crème Brulee 24.30 9.00Served with Pistachio Ice Cream
Sweet Samosa Cocoa 24.30 9.00Samosa with Bitter Chocolate and Almondsserved with a Julie Mango Kulfi
Sticky Toffee Pudding with Coconut Ice Cream 24.30 9.00
Carrot Payasam 24.30 9.00A South Indian Pudding of Carrots, Milk and Spiced Saffron with Chopped Nuts
Apsara’s Temptation 24.30 9.00Tandoori Baked Pineapple with a Honey, Saffron and Passion Fruit Syrup, Indian Ice-cream and Sun Blushed Chili
Panchamritham 13.50 5.00A cooked Fruit Salad of Plantain, Mangoes, Dates and Honey served Cold with poached Paneer
Plain Yogurt 13.50 5.00A Palate Cleanser and Stomach Settler
ALL PRICES SUBJECT TO 18% TAX AND SERVICE CHARGE
A little bit of history to digest…
St. Lucia’s society today is an exotic melange of many different ethnic origins, including also East Indian.
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.
Welcome to Apsara - our culinary fusion of St. Lucia and India.
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).
APSARAApsara is the name for a Hindu deity
best described as a celestial courtesan,a divine beauty entertaining the gods.
Our Helen of the West meets the Angel of the East.
