As you open this menu, we invite you to slow down, savor the moment, and let our team guide you through a dining experience inspired by the beauty and bounty of Aruba. Guests from near and far gather at our tables, and it’s our honor to share flavors that reflect both our island home and a world of culinary influences.
At the heart of our kitchen is Executive Chef Gilbert Flemming , whose Aruban roots and passion for thoughtful, artful cooking shape every dish. Guided by a deep respect for fresh, local ingredients, Chef Gilbert and his team craft each plate with intention. Every dish is prepared to order so its flavors are at their peak. We appreciate your patience as our culinary team takes the time to craft your meal with care and precision.
Thank you for joining us tonight. May the sunset, the sea breeze, and every bite leave you with beautiful memories.
APPETIZERS SOUP & SALAD
CRAB CAKE | 22
Served with apple mango chutney and spicy garlic aioli
TRUFFLE RAVIOLI | 18
Tossed in truffle mornay sauce with balsamic mushrooms and parmesan cheese
SPICY AHI TUNA | 19
Served in a ponzu reduction with wasabi mayo, cucumber salad and togarashi powder
BRAISED OCTOPUS | 24
Slow braised Spanish pulpo with black garlic aioli, aji amarillo paste, cherry tomatoes and baby potatoes
SPINACH ARTICHOKE DIP | 14
Served with pita chips
SHRIMP COCKTAIL | 19
Chilled shrimp served with mango salsa and classic cocktail sauce
FRIED CAMEMBERT | 16
Served with mango coulis, dried cranberry, grapes and scallions drizzled with aged white balsamic
ZUCCHINI FRITTERS | 17
Fried zucchini fritters served with garlic mayo aioli
CAESAR SALAD | 17
Crisp lettuce topped with crostini croutons, bacon bits, fresh parmesan and Caesar dressing
Add chicken 4 | Add shrimp 7
CAPRESSA | 18
Juicy tomatoes topped with Italian imported mozzarella, fresh arugula, basil oil, balsamic and pesto
PUREOCEAN SALAD | 20
Mixed greens topped with gorgonzola, blueberries, pumpkin mousse, beet vinaigrette and charcoal crostini
LOBSTER BISQUE | 17
Topped with crème fraîche and crostini
SEAFOOD CORN CHOWDER | 16
Shrimp and scallop corn chowder topped with cilantro coulis
VEGETARIAN
Served with your choice of one side
VEGETABLE RISOTTO | 26
Creamy risotto with mushrooms, asparagus, pumpkin, carrots, cherry tomatoes and cheese
STUFFED PORTOBELLO | 32
Grilled mushrooms stuffed with risotto, spinach, caramelized onions, zucchini, bell peppers, tomatoes, gratinated cheese and a drizzle of truffle oil - Dish can be prepared gluten-free - Dish can be prepared vegan - Chef’s Recommendation
FROM THE SEA
DILL-CRUSTED SALMON | 41
Served with green asparagus and miso sauce
GRILLED MAHI | 43
Served with green asparagus topped with pineapple chutney
PAN-SEARED GROUPER | 37
Topped with classic beurre blanc sauce and mint coulis, served with mixed vegetables
LOBSTER TAIL | 65
8-10oz served on mashed potatoes with melted lemon butter
SHRIMP RISOTTO | 36
Creamy garlic shrimp risotto topped with a parmesan crisp and basil oil
CARIBBEAN MAC & CHEESE | 46
Lobster, scallops, and shrimp tossed with macaroni and creamy mornay sauce
ADD - ONS
HOMEMADE ROSEMARY FOCACCIA | 5
Served with herbed butter and black olive tapenade
CREAMY MUSHROOM RISOTTO | 8
MASHED POTATOES | 7
OVEN ROASTED POTATOES | 10
GREEN ASPARAGUS | 10
MIXED VEGETABLES | 8
FROM THE LAND
10 OZ. RIBEYE STEAK* | 52
Served with mashed potatoes and your choice of sauce
16 OZ. NEW YORK STRIP* | 56
Marinated in bourbon sea salt with asparagus and your choice of sauce
BONE-IN CHICKEN & MUSHROOMS | 32
Oven-roasted bone-in chicken served with mushroom ragout over asparagus with a wild mushroom sauce
RACK OF LAMBS | 63
New Zealand herb-crusted rack of lamb and green asparagus served atop spinach herb sauce with grain mustard glaze
10 OZ. TOMAHAWK PORK CHOP | 49
Served with oven roasted potatoes and your choice of two sauces
BEEF SHORT RIB | 50
4-hour slow-braised beef short rib served over mashed potatoes topped with au jus
Sauces: Green peppercorn, demi-glace, chimichurri, red wine sauce
SURF & TURF
LOBSTER TAIL | 35
SHRIMP (5 PIECES) | 15
*These items can only be added to dishes with an asterisk (*).
CRÈME BRÛLÉE | 11
Classic French vanilla custard served with fresh fruit
CRACKLING SURPRISE | 12
Crispy chocolate brownie bites served with Bailey’s sabayon, crackling chocolate pearls and salted caramel sauce, topped with chocolate shavings
HOMEMADE CHEESECAKE | $12
Served with fresh fruit and strawberry coulis
APPLE CRUMBLE | 12
Apple crumble served with salted caramel sauce served a la mode with creamy vanilla ice cream
CHOCOLATE ICE CREAM BAR | 12
Rich chocolate gelato bar served with crispy raspberries, vanilla crumble, chocolate shavings, and vanilla yogurt
VEGAN ICE CREAM | 10
Vegan vanilla ice cream served with strawberry coulis
AFTER - DINNER DRINKS
AMARETTO SWEET ‘N’ SOUR | 16
A savory twist to your evening with a smooth finish.
Amaretto, grapefruit juice, lemon juice & maraschino cherries
ESPRESSO MARTINI | 19
The distinguished finisher of all evenings, elegant and strong.
A traditional North American cocktail that will put a spirited cap on your night. Bourbon & crème de menthe
WHITE RUSSIAN | 19
Smooth and creamy with an opulent base that matches your dining experience. Vodka, khalua & heavy cream
COFFEE & ESPRESSO
REGULAR COFFEE | 3.50
CAPPUCCINO | 4.50
ESPRESSO | 4
CAFFÈ LATTE | 4
All prices are in USD and subject to a 15% service charge. Local tax is included in the price. Gratuity is at your own discretion. Please let us know if you have any allergies, dietary restrictions, or special considerations. While we will do our best to accommodate requests, please note that food is prepared in shared facilities, and we cannot guarantee a completely allergen-free environment. We recommend that those with extreme allergies exercise caution. A $10 fee will be charged for any shared main courses. We do not substitue any of our side dishes with the above mentioned add-ons.
