St. John Waterfront Bistro
PO Box 8332
St. John, VI 00831
(340) 777-7755
First
Lobster Bisque 11.
garlic-basil crème
French Onion Soup Gratinée 9.
Gruyère, crouton
Crab, Roasted Poblano and Ricotta Crêpes 14.
lobster butter, grape tomatoes, micro greens
Seafood Ceviche 14.
sweet and spicy peppers, citrus juices, extra virgin olive oil, fresh herbs
Crispy Pork Belly 15.
dried mango, frisée salad, mango gastrique
Grilled Eggplant and Fresh Mozzarella 14.
house-made mozzarella, balsamic pearls, marinated tomatoes
French Paradox 16.
house pâte, prosciutto, dry-cured salami, fine cheeses, cornichons
Beef Carpaccio 14. lemon-garlic aioli, arugula salad, roasted shallot vinaigrette
Second
Arugula and Roasted Beets 13.
shaved fennel, pistachios, Gorgonzola, balsamic-mint vinaigrette
Mixed Greens 13.
pumpkinseed-truffle vinaigrette, Saint André cheese, candied walnuts
Caesar Salad 11.
romaine lettuce, shaved Parmesan, confit garlic and herbed crouton
Third
Yellowfin Tuna Niçoise 37.
fingerling potatoes, roasted grape tomatoes, haricot vert, baby artichokes, Niçoise olives, poached egg, warm herb vinaigrette
Braised Beef Short Rib 33.
potato purèe, baby bok choy, fried-poached egg, red wine reduction
Grilled Mahi-Mahi 35.
crab-smashed potatoes, citrus segments, blood orange caviar, arugula, citrus-herb vinaigrette
.
Pan Seared Sea Scallops 36.
shrimp and coconut risotto, fond blanc, arugula
Pan Seared Duck Breast and Duck Confit 34.
truffled potato purée, blueberry-Madeira sauce
Tamarind Glazed Tofu 28.
roasted carrots, haricot vert, grape tomatoes, fresh herbs, sunflower seeds, curried quinoa
Grilled Black Angus Filet Mignon 38.
roasted fingerling potatoes with parmesan, arugula, truffle, grilled asparagus, bacon-shallot Port wine reduction
Add 6 oz. Seared Scallops to any entrée 23.
.
For parties of six or more, please accept the inclusion of a twenty percent gratuity
For any split entrée, a five-dollar charge will be included
Executive Chef – Matthew Crafts
Sous Chef – Seth Vincent Bettinger
