Courtesy of Aruba Tourism Authority
Ike’s Bistro and the French Steakhouse have recently introduced two different local menus, highlighting
the island’s culinary heritage, and its unique flavoring. Executive Chef Ever de Pena’s dishes featured rely heavily on the abundance of locally caught fresh fish, tropical fruits and herbs, also highlighting the island’s Dutch heritage.
The French Steakhouse local menu features Keshi Yena, delectable baked stuffed cheese with chicken, capers, celery, carrots, green olives, onions and raisins served with polenta and plantain; and Keri Keri Fish Cakes served on mixed greens with Pica di Papaya tartar sauce. Pica di Papaya is the local hot sauce made with Scotch Bonnet peppers and sweet papaya. The menu continues with a Grilled Filet Mignon and Chicken duo served with pumpkin puree, seasonal vegetables and chimichuri sauce; and Catch of the Day, served with plantain, fried funchi, Creole rice and Creole sauce. Quesillo, Aruban caramel flan, is served with vanilla ice cream and seasonal berries.
At Ike’s Bistro, the local menu every Saturday features a Fish Soup & Pica di Papaya as appetizer, served with pan bati, cilantro and plantain chips. Potato Croquettes are served on a mesclun salad, with mango, drizzled with sweet mustard vinaigrette. Tempting entrees include Land & Sea, a combo of filet Mignon and black Tiger shrimp served with mashed potatoes, seasonal vegetables and rosemary sauce; and pan seared fresh Red Snapper & fried funchi, with sweet pea and basil puree, sweet banana salsa and Creole sauce. Pasta Carbonara delivers grilled Shrimp on a bed of homemade linguini. The dessert, a sumptuous duo of Pan Boyo and cinnamon ice cream, presents warm bread pudding, layered with sweet strawberry salsa, chocolate tuille and strawberry powder.
