Anguilla, BWI – after actually being ranked as the best hotel in Anguilla by US News & World Report, Cap Juluca with its newly refurbished luxury beach front villa guestrooms and redone dining venues, now announces inventive new menus being served at Spice, Pimms and Blue. The creation of these menus was spearheaded by the resort’s Culinary Consultant Chef Daniel Le Guenan – a globally experienced culinarian who has a prized talent for highlighting the very best ingredients for the resort-grown herbs and spices and wealth of seafood from nearby Caribbean waters.
Spice restaurant is thr resort’s Moroccan-style lounge overlooking the breathtaking beauty of Maundays Bay. This nightclub setting is designed for sharing meals and hand-crafted cocktails with family and friends. It features a new Mediterranean Morocan fusion menu with Starters and small bites such as Conch Ceviche, Beef or Lamb Kabab Shish Taouk and grilled snapper with a tzatzkiki preserved lemon spinach salad. Dishes are strongly characterized by blending spices to subtly enhance the vegetables, fruits, nuts, grains and proteins in all selections including the starring tagines and couscous choices on the menu: Fish Tagine of the Day with cous cous, lemons, olives, fruit, pumpkin and saffron; a classic Chicken Tagine of the day and Cous Cous Bisamark made with steamed semolina, seafood and fresh cooked vegetables. Desserts like Red Pepper Ice Cream Profiterole and Pineapple Ravioli also stay true to Spice’s exotic cuisine. And, dancing under the stars to live entertainment on Mondays and Fridays from 7:30 to 10:00 pm is the way to end a lovely evening at Spice. Open nightly from 5:30 – 11:00 pm.
Also overlooking scenic Maundays Bay, Pimms, is the fine dining, restaurant at Cap Juluca, specializing in seafood, as well as offering pastas, risottos and select meat and chicken entrees. Some of the outstanding food choices on its new menu include: Anguillian Lobster Bisque topped with lobster ravioli and spiced cognac; Crayfish and Plantain Cromsesqui with mango and papaya salsa; Conch Carpaccio; Anguillian Paella Valencia; Spice-Rubbed Line-Caught Tuna and Grilled Island Lobster or Anguillian Crayfish. To accompany world-class dinners at Pimms, the resort’s Wine Spectator “Award of Excellence” list offers choices from 3,200-bottle inventory. At the end of the meal, desserts such as Five Spice Rice Pudding and made-to-order Chocolate Soufflé tempt, along with a wide selection of dessert wines and ports. Open Tuesdays, Thursdays, Saturdays and Sundays from 6:30 – 9:30 pm.
Casual lunch restaurant Blue serves its new menu in the open-air beachfront venue that pops with a bright white and pale azure backdrop accented by bright raspberry, lime and orange chairs. Between Noon and 3:00 pm every day, guests can dine on light island fare including Barkley’s Salad with grilled shrimp, greens, citrus and avocado; Island crab Cake with spicy tartar sauce; West Indian Currt Wrap; Jerk Chicken Pizza; Mahi Mahi Wrap and Char-Grilled Black Angus Hamburger with accompaniments. And, every Wednesday night brings a special Island BBQ to Blue when the place rocks with live reggae music and dancing on the beach. Open daily for breakfast from 7:30-10:00 am and lunch from 12:00-3:00 pm as well as Wednesday evenings from 9:30 pm for the Beach BBQ.
Where: Cap Juluca
Maundays Bay, AI-2640
(264) 497 6666
www.capjuluca.com
