Fontein, Curacao
Restaurant.
Winecard
Saint Marc Reserve Cabernet Sauvignon,
Red,
Serve with a sirlion steak from the grill, or stew of beef but also very nice with lamb.
Saint Marc Reserve Sauvignon Blanc,
White ,
Delicious as an aperitif and beautiful with seafood but also very nice with a salad.
Sankt Amadeus Mainzer Domherr Kabinett,
Sweet white wine,
Delicious with fish and chicken dishes.
Finca la Linda Torrontés,
A wonderful companion risotto, seafood, shellfish and sushi.
Pinot Grigio Sacchetto d'Elfo,
Serve with fish salads with eg crab, lobster or shrimp. Also good with chicken or guinea fowl.
Finca Sophenia Altosur Torrontés,
Delicious with shellfish appetizers, seafood and also tastes good as an aperitif.
Heritage du Baron Louis Rouge,
Serve with pasta as spaghetti bolognese and lasagne, not too heavy meats, chicken, but also delicious with the barbecue.
Borie Manoux Beau-Rivage Bordeaux Rouge,
Delicious with many different dishes. Both the starter and the main course, as with the cheeseboard far.
Khipu Merlot,
Delicious with stew, pasta, grilled fish or white meat, but also as drinking wine.
Marques de Castilla Rosado,
The rose is a perfect partner for seafood, salads and various seafood dishes.
Drostdy-Hof Rosé,
Serve with salads, pasta dishes, grilled chicken, turkey and as an aperitif.
Beverages
Coca-cola
Fanta
Coca-cola light
7-Up
Fanta cassis
Lipton Ice-Tea
Spa Rood
Rivella Light
Bitter lemon
Jus D' orange
Chocomel
Cold & warm starters
Potage de L’oignon,
Patiently extracted broth from tender beef and onions, topped off with
Toast and then served with a crust of gratinated “Edammer” Dutch cheese.
Sopi Pisca,
The Original Curacao Fish Soup, is a clear fish soup, with bits of fresh
Deep sea white fish, without bones and highly seasoned with local herbs.
Sopa Marisco,
A typical Latino Fish broth with mussels, shellfish, Squid and Shrimps, lightly seasoned with, Laurel, and Sun Dried Tomatoes and Caribbean spices.
Cocktail Marisco,
A combination of several Caribbean Cocktail and Seafood Shrimps, served with a full-Cognac sauce.
Piska Kora,
A whole Red Snapper of never less than 500 grams, fried in
Corn oil and served with slices of fried ripe bananas and –on the side-
a traditional Curacao Creole Sauce, from stewed fresh garlic, tomatoes,
Onions, and sweet red pepper.
Relleno Colombiano,
A whole Red Snapper fish of never less than 500 grams, prepared likewise,
and royally topped off, with Shrimps and with lightly stewed white cabbage and fresh garlic, “a la julienne”.
Poisson Coco Grandmere,
A Haitian style deep sea white fish Dish.
This is a seasonal dish, prepared with Caribbean deep sea white fish,
Locally, known as “Mero”, Dradu”, Mula or “Buni”. (Bass, Mackerel, Mullet, Sailfish of Tuna), a slice or fillet of which is quickly grilled with
West Indian spices and served with a warm home made coconut cream
“On the side”.
Stoba Nobo,
A supreme tenderloin “ du Chef ”, with poached fresh
Vegetables.
Arca Cabaron-Shrimps a la Plancha
Pio Pio-Kipfillet
Arca Cabaron-Shrimps a la Plancha
Crème Catalana,
Vanilla Catalan cream with rice pudding.
Brownie with an orange sorbet ice.
Chocolate mouse with a air of Tiramisu sorbet ice.
Main dishes
Kids meals
Desserts
In all dishes you can choose from: Fries, Baked and boiled potato, Coco Rice, White Rice,
with melted cheese, fried or boiled Funchi
