S ALADS
CAESAR SALAD - Crispy romaine lettuce topped with herb croutons, fresh parmesan and homemade Caesar dressing
CAPRESSE SALAD - Juicy beefsteak tomatoes with fresh buffalo mozzarella, crispy arugula basil pesto balsamic glaze and fresh parmesan
CALAMARI SALAD – Tossed with mesclun, arugula, cherry tomatoes, bell pepper, and citrus vinagrette
SHRIMP SALAD – Served with classic remoulade and charcoal black bread
LOBSTER & TOMATO SALAD - Tossed with romaine, cucumber, peppers, apple, croutons & dijonaise yuzu dressing
DESSERTS
TIRAMISU – Amaretto and Kahlúa mascarpone mousse layered with coffee-soaked ladyfingers and coffee sponge cake, topped with coffee glaze
CRÊPE SUZETTE À LA MODE – Served with orange glaze and vanilla ice cream
HAWAIIAN BLACK CHOCOLATE ICE CREAMServed with strawberry coulis
HAZELNUT OR CHOCOLATE COCONUT POPSICLEServed with red fruit coulis, chocolate mousse and fresh fruit
CHOCOLATE MOUSSE CAKE - Layers of rich chocolate cake and heavenly chocolate icing
PROFITEROLES - Stuffed with pastry whip cream and topped with chocolate sauce
CHOCOLATE TRUFFLES
BROWNIE A LA MODE - Homemade Chocolate Brownie served with Coconut or Vanilla Ice Cream and Walnut Crumble
GELATO & SORBET - Served in a tuille basket with fresh fruit and strawberry coulis. Ask the waiter for the flavors of the day
*Price is $69 for adults, $35 for kids 12-17 and $25 for kids under 12. Sunday Brunch served from 10:30 a.m. - 2 p.m. + Supplement $35 Per Person for All-Inclusive guests staying staying at Village Golf & Dutch Village ONLY. Prices are in US dollars and exclude local tax. A 15% service charge will be added to parties of 8 or larger. Prices are subject to change during holidays and events. Consuming raw or undercooked meats, poultry, eggs and seafood may increase your risk of foodborne illnesses. 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 allergenfree environment. We recommend that those with extreme allergies exercise caution.
SUNDAY BRUNCH
JOIN US FOR
TUES - THUR & SAT: 6PM - 10PM
LATE-NIGHT BRUNCH
FRIDAYS: 6PM - 10PM
BOTTOMLESS BITES,
MIMOSAS, AND CHAMPAGNE!
Reservations Required: Book with Open Table 297-523-5017 www.windowsonaruba.com
BREAKFAST & EGGS
HOMEMADE WAFFLES – Served with maple syrup and red fruit coulis
AMERICAN PANCAKES – Served with crème anglaise and caramel sauce
FRESH FRUIT SALAD – Served with homemade whipped cream
FRENCH TOAST – Served with cinnamon apple jam
CLASSIC EGGS BENEDICT – Perfectly poached egg served on a toasted English muffin with your choice of smoked salmon or prosciutto topped with Hollandaise sauce and tobiko caviar
GOAT CHEESE FRITTATA – With mushroom and spinach served with smoked romesco sauce
HUEVOS PERICOS – Scrambled eggs flavored with tomatoes, onions and peppers served with bacon and hash brown
APPETIZERS
CLASSIC ESCARGOT – Sautéed in fresh garlic herb butter, served with black charcoal crostini
BEEF CARPACCIO – Thinly sliced beef tenderloin topped with truffle aioli, roasted pine nuts basil pesto, parmesan and fresh arugula
ARANCINI – Golden risotto fritters paired with pomodoro sauce, parmigiano reggiano, prosciutto di parma, and fresh arugula
TRUFFLE MUSHROOM RAVIOLI – Served with mornay sauce, parmesan tuille, basil coulis cherry tomatoes and fresh arugula
MEATBALL – Stuffed with ovolini mozzarella and served with marinara sauce, basil coulis and fresh parmesan
TO SHARE
PASTRIES & BREAD - Rustic bread, danishes, croissants, tapenade, balsamic with XVOO
MAIN DISHES
GRILLED TENDERLOIN – Served with truffle mushroom sauce, caramelized onions, Cajun potato wedges and mashed potatoes
KOREAN BEEF - Tenderloin strip sautéed with vegetables in a spicy Gochujang Glaze served with rice
LAMB LEG ALLA ROMANA – Simmering in mixed tomato, white wine, and herbs served with polenta and vegetables
STRIPLOIN ALLA FIORENTINA - Served with roasted potatoes and asparagus
SEAFOOD IN PENNE PASTA - Classic served in a tomato sauce with parmesan
CHINESE STYLE BBQ-HOISIN RIBS - Served with jasmine rice & edamame salad
MEDITERRANEAN HALIBUT - served with sun dried tomatoes, lemon butter, and orzo risotto
OCTOPUS & CHORIZO CASSEROLE - Served with jasmine rice & broccoli
PENNE CARBONARA & CRAB: - Served with crab flakes ragout, basil oil & parmesan
LINGUINI PUTTANESCA - Served with garlic shrimp
RIGATONI FIORENTINA - Served with chicken breast, spinach, mushroom, bell pepper, parmesan cheese & mornay sauce
LASAGNA ALLA BOLOGNESE - Traditional lasagna layered with ground beef ragù, pancetta, marinara, béchamel, mozzarella, and parmigiano
GRAVLAX – Thin-sliced cured salmon served with yuzu vinaigrette, dill aioli, fried capers and arugula
PORK BELLY ASIAN STYLE – Served in a soy-black rice vinegar glaze and 5 spices puff rice crispy
SMOKED SALMON DIP - Tossed with cream cheese, mayonnaise, dill, capers, lemon juice, herbs, grain dijon mustard served with pita chips
SCALLOPS AGUACHILE - Baby scallops, red onions, red pepper, jalapenos, maiz cancha, lemon-cilantro juice, XVOO, served with crispy tortilla chip
TUNA TATAKI - Pan seared served with soy miso glaze, cucumber relish, piquillo wasabi aioli
GALBI CLASSIC KOREAN SHORT RIB - Thin and sliced grilled beef short rib, served with red rice, Asian coleslaw, cucumber pickles, and scallion soy glaze
SOUPS
SEAFOOD TOSACANA – Rich seafood chowder with vegetables, tomat base and touch of cognac and cream
CREAMY MUSHROOM SOUP – Served with parmesan, croutons and truffle oil
ROASTED PUMPKIN SOUP– Creamy pumpkin soup
POTATO & LEEK SOUP – Served with croutons and fresh parmesan
