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.
 Jade
Mountain
Dinner
Menu






To
Start

Dorado
and
Kingfish
Ceviche

Zenon
Lime,
Cilantro,
Green
Mango
Gazpacho




Blue
Fin
Tuna
Tar
Tar
with
Red
Caviar

Dijon,
Wild
Caper
Berries,
Green
Plantain
Chips




Slow
Roasted
Duck
Spring
Rolls

Spicy
Cucumber
and
Carrot
Salad,
Ginger
Dressing




Chef
Risotto
Du
Jour

Seared
Bay
Scallops,
Spinach,
Pine
Nuts,
Shaved
Reggiano





Salads




Anse
Mamin
Hearts
of
Palm
Caesar

Garlic
Croutons,
Parmesan
Frico,
Chive
Dressing




Jumbo
King
Prawn
and
Caramelized
Fennel

Wild
Mushrooms,
Green
Olives,
Tomatoes




Grilled
Pumpkin,
Asparagus
and
Baby
Arugula

Balsamic
Cured
Onions,
Cherry
Tomato,
Roasted
Bell
Pepper



 


Bellevue
Farms
Organically
Grown
Greens
with
Diamond
Estate
Herbs

Mizuna,
Red
Leaf
Tat
Soi,
Sherry
Basil
Emulsion




Entrees






“Duo”
of
Local
Fisherman’s
Catch

Almond
Basmati
Rice,
Organic
Green
Beans,
Grilled
Pineapple
Salsa




Lucian
Coffee
Bean
Crusted
Filet
Mignon

Roquefort
Blue
Cheese
Potato
Rösti,
Grilled
Asparagus
Romesco,
Rum
Au
Poirve




West
Indian
Curry
Grilled
Bonito
Tuna

Arroz
Con
Mango,
Green
Papaya
and
Chayote
Squash




Thyme
and
Sesame
Crusted
New
Zealand
Half
Rack
of
Lamb

Fennel
Seed
Roasted
Potatoes,
Wilted
Spinach,
Pinot
Noir
Reduction




Passion
Fruit
and
Sesame
Glazed
Scallops

Toasted
Walnut
Couscous,
Concord
Grapes,
Julie
Mango
Salsa




Balsamic
Grilled
Calabaza
with
Sunchoke
and
Radish
Salad

Parmesan
Strings,
Tomato
Concasse,
Zucchini





Desserts





Chefs
Daily
Selection
of
Cheese
with
Ground
Provision
Chips


Bexon
Coconut
Crème
Brulee
with
Chocolate
and
Walnut
Delight




Caramelized
Banana
Cigar
with
Fruit
de
la
Passion
and
Vanilla
Bean
Whipped
Cream




Sour
Sop
and
Vanilla
Bean
Cheese
Cake
with
Green
Tea
and
Guava
Fruit
Coulis




Tropical
Fruit
Salad
with
Pineapple
and
Mint
Soup





Chefs
“House
Made”
Flight
of
Ice
Cream
and
Sorbet



 PITI PITON
RESTAURANT

DINNER
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.

ANSE CHASTANET
ST.LUCIA
Tropical World
Cuisine
at
ANSE 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.
 U
DINNER MENU

EN
M
E Executive Chef Jon Bentham and his team have prepared
the following for your enjoyment this evening
PL
M
SA

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
TROU AU DIABLE
RESTAURANT

LUNCH

ANSE CHASTANET
ST.LUCIA
 TROU AU
DIABLE

SOUPS EC US
Homemade Antillean Style Soup of the Day
with Creole Rolls and Butter 13.50 5.00

APPETIZERS & SALADS EC US

Anse 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 US

Your 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 US
Pasta Carbonarra 40.50 15.00
Tortellini with Rain Forest Tomatoes, Basil and Parmesan ( V ) 27.00 10.00
Pasta with Herbs and Feta (LC) ( V ) 27.00 10.00

BAGUETTES “SAINTE LUCIE” EC US

“Grand Caille” Shrimps, Lettuce and Tomato 35.10 13.00
Grilled Steak 27.00 10.00
Grilled Chicken, Mustard and Bacon 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 US

All 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

THE CHEF’S CREOLE FAVOURITES EC US

Enjoy 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 16.00

Beef sauted, following an ancestral recipe, featuring garlic, peppers and cinnamon

Baked Fish Marigot (LC) 27.00 10.00

From our French settlers, Fish of the Day baked with Tomatoes, Marjoram, Cinnamon
and Red Wine

CREOLE ROTIS EC US
An island Specialty - Chicken, Beef or Fish
wrapped in a soft flour shell served with
a mixed salad and tropical fruit chutney.

Curried Beef Roti 32.40 12.00

Curried Chicken Roti 29.70 11.00
Curried Vegetable Roti ( 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

ANSE CHASTANET SANDWICHES

All our Sandwiches are accompanied by a small
mixed salad with a choice of dressing.

OLD FAITHFULS EC US
The 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 US

Anse 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 12.00

Served with ham and caramelized pineapple

The Gros Piton 32.40 12.00

Topped 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

TOASTED CHEESE MELTS EC US

Crab and Cheese 18.90 7.00
Tuna, Olive and Cheese 18.90 7.00
Barbecue Chicken and Goat’s Cheese 24.30 9.00

SIDE DISHES EC US
French 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

BEVERAGES EC US
Coffee 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
 AT
TROU AU DIABLE
R E S TA U R A N T

A culinary fusion of St. Lucia and India

 EC US
APPETIZERS
Chick-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

ENTREE
Nariyal 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 5.00
Cauliflower Florets tossed with Onions, Tomatoes
and Toasted Sesame Seeds
 
Peshawri Naan 13.50  5.00
Almonds, Coconut and Raisin 
 
Pudina Parantha 10.80 4.00
Whole 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 5.00

Naan stuffed with potatoes and onions
       
Raita  10.80  4.00
Yogurt with Cucumber and spices
 
Lime Rice  13.50 5.00

Steamed Basmati Rice  10.80  4.00

 
Dal Tadka 16.20 6.00
Stewed Split Peas
 
Bisi Bila Bhat  13.50 5.00
West Indian Rice and Peas cooked in Coconut Milk   
 

DESSERTS
 
Masala Coffee Mousse 24.30 9.00
A ginger and cinnamon spiced coffee mousse
 
Coconut Cardamom Crème Brulee 24.30 9.00
Served with Pistachio Ice Cream
 
Sweet Samosa Cocoa 24.30 9.00
Samosa with Bitter Chocolate and Almonds
served with a Julie Mango Kulfi 

Sticky Toffee Pudding with Coconut Ice Cream 24.30 9.00

 
Carrot Payasam  24.30 9.00
A South Indian Pudding of Carrots, Milk and Spiced Saffron
with Chopped Nuts
  
Apsara’s Temptation 24.30 9.00
Tandoori Baked Pineapple with a Honey, Saffron and
Passion Fruit Syrup, Indian Ice-cream and Sun Blushed Chili
 
Kulfi
Mango 18.90 7.00
Saffron                                                                            18.90 7.00
SeaMoss 18.90 7.00
 
Panchamritham   13.50 5.00
A cooked Fruit Salad of Plantain, Mangoes, Dates and Honey
served Cold with poached Paneer

Plain Yogurt   13.50 5.00

A Palate Cleanser and Stomach Settler

ALL PRICES SUBJECT TO 18% TAX AND SERVICE CHARGE

 APSARA
Apsara 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.

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).
 TROU AU DIABLE US EC

Beach Grill Soup of the Day 5.00 13.50

Caesar Salad 10.00 27.00

King Prawn and Vegetable Tempura with Chili Dipping Sauce 16.00 43.20

Striploin of Beef with Garlic Herb Butter 30.00 81.00

Mustard Crust Rack of Lamb, Red Wine Sauce 32.00 86.40

Blackened fillet of Salmon and Roasted Lime 26.00 70.20

Honey Glazed Duck Breast, Baby Green Apples 28.00 75.60

Spinach, Mushroom and Asparagus Quiche 18.00 48.60

Ginger, Garlic and Yoghurt Spiced Chicken Breast 22.00 59.40

Steamed Asparagus and Carrots 7.00 18.90

French Fries 6.00 16.20

Baked Potatoes 6.00 16.20

Lime Rice 5.00 13.50

Creamed Spinach and Mushrooms 5.00 13.50

Garlic Mash 6.00 16.20

Cauliflower Mornay 6.00 16.20

Crème Brulee 8.00 21.60

Baked Chocolate Samosa 8.00 21.60

Cheesecake of the Day 8.00 21.60

Selection of Ice Cream or Sorbets 5.00 13.50

ANSE CHASTANET
st. lucia

All rates subject to 18% tax and service charge.