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
Conch Ceviche 14.
sweet and spicy peppers, citrus juices, extra virgin olive oil, fresh herbs
Crispy Pork Belly 15.
dried mango, frisée salad, mango gastrique
Local Organic Tomatoes, House Made Fresh Mozzarella 14.
baby arugula, basil oil, extra virgin olive oil
French Paradox 16.
house pâte, prosciutto, fine cheeses, cornichons
Second
Arugula and Roasted Beets 13.
shaved fennel, pistachios, Gorgonzola, balsamic-mint vinaigrette
Mixed Greens 13.
truffle-pumpkinseed vinaigrette, Saint André triple cream 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, haricots verts, baby artichokes,
Niçoise olives, poached egg, warm herbed vinaigrette
Niçoise olives, poached egg, warm herbed vinaigrette
Encrusted Lamb Loin and Braised Lamb Leg 39.
panko-mint-garlic crust, potato gratin, garlic-thyme-red wine reduction
Grilled Mahi-Mahi 35.
crab smashed potatoes, citrus segments, lemon basil, arugula, citrus-herb vinaigrette
.
Pan Seared Sea Scallops 36.
shrimp and coconut risotto, sauce fonde blanc, arugula
Pan Seared Duck Breast and Duck Confit 34.
truffle potato purée, blueberry-Madeira sauce
Pink Peppercorn Butter Poached Caribbean Lobster Tail 43.
three cheese, fresh herbs and spinach stuffed ravioli, grape tomatoes and basil
Tamarind Glazed Tofu 28.
local pumpkin, haricots verts, grape tomatoes, fresh herbs, sunflower seeds, curry quinoa
Grilled Black Angus Filet Mignon 38.
goat cheese potato puff, asparagus, bacon-shallot Port wine reduction
Add 6 oz. Seared Scallops to any entrée 23.
Add 8 oz. Butter Poached Caribbean Lobster Tail to any entrée 35.
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 Bettinger
