home  Chef Michael's     about the Inn     photos reservations    email   vieques information
 

…our menu changes often, here’s a sample of our cuisine…

*
Escargot sautéed with Proscuitto, Mushrooms, and Gorgonzola  $14

Sonoma Foie Gras, pan-seared in a Rum Sauce with local fruits
of Plantain, Fig, and Mango  $18

Couscous Jonah Crab Cakes in a Coconut Curry Sauce with Soured Asian Cucumbers  $15

Steamed Ravioli of Chicken, Proscuitto, Toasted Pignoli, Sundried Tomatoes, and Manchego Cheese in a White Pepper Cream Sauce seasoned with White Truffle Oil  $14

***

Napoleon of Yellow and Red Vine-ripened Tomatoes and Imported Bufala Mozzarella,
seasoned with Balsamic Syrup and Basil Olive Oil  $12

***

Lamb Shank braised in Barolo,
offered on Gorgonzola Risotto and seasoned with Gremolata  $33

Black Angus Tenderloin of Beef, presented on Steak Frites with a
Pommery Mustard Sauce, crowned with Fried Sweet Peppers and Onions  $33

Char-grilled Salmon Fillet on a warm toss of
Fresh Spinach Leaves, Roasted Peppers, Black-eyed Peas and Crimini Mushrooms  $31

Rare-seared Duck Breast in a Port Wine reduction
with Pear and Pepper Relish and Hazelnut Potato Scones  $32
 
 

CRÈME BRULÉE
Classic French Flan
 crusted with a Caramelized Sugar “Glass”  $8
 

CHOCOLATE FANTASY
Chef Michael marries
Belgium’s finest dark and white chocolates
to create this pure fudge fantasy  $9
 

STRAWBERRY SHORTCAKE
soaking into Lemon Poundcake with Fresh Whipped Cream  $7
 

BLACK FOREST BREAD PUDDING
Warm and intoxicating, Puerto Rican
“Pan de Aqua” baked in a custard with
sundried Michigan Cherries and Chocolate  $8
 

SUMPTUOUS ICE CREAMS
Churned from the Classic Custard
with naturally fresh and exotic ingredients  $7
Raspberry Sorbet  ~  Bailey’s Cappucino
Champagne Sorbet  ~  Cocoa Banana  ~  Mint Chocolate Chip