Monday, November 23, 2009

Introducing the newly re-opened Cultured Pelican!

My new place of employment, the Cultured Pelican, has always been my favorite restaurant on the island. How happy was I to have been given the opportunity to work there under brand new ownership and management! The decor and menu have been updated, with a new and improved wine list coming soon and distinct Italian beer. Executive chef, Rob Cone, assisted by our new stateside boys, Jason and Bruno, are cooking up culinary masterpieces in the kitchen for dinner seven days a week from 5pm to 9:30 and Sunday brunch from 10am to 3pm. The setting couldn't be more perfect, overlooking the sparkling blue Caribbean waters with a view of Buck Island National Monument. On clear days we can see the islands across the water; the other US Virgin Islands and a few of the British. While setting up for dinner service the staff is treated to amazing sunsets which paint the sky with the most delightful hues. Most evenings we also see the historic schooner the Roseway as it creeps across the harbor on its daily sunset sail. The Roseway's likeness also graces one of the walls of the restaurant and coming soon; photographs by local artist and friend Steph Schoyer.

The tables are covered with butcher paper, complete with crayons for customers' entertainment, so if you are coming to dinner, bring your inner artist or inner child! I truly believe the adults have more fun with the crayons than the kids! Romantic corner tables for two are available and we can accommodate most larger groups as well.


Dinner and wine specials are handwritten on our blackboards nightly with selections from the grill and the best of what our local fisherman have to offer. Steaks, seafood and traditional Italian dishes such as chicken, veal and eggplant parmesan are paired with risotto and vegetables or your choice of house-made pastas. Warm, fresh baked rolls and foccacia bread sticks are served with our white bean puree topped with roasted garlic, olive oil, balsamic reduction and a sprinkle of parmesan cheese for dipping. Desserts are fresh made and change daily, with our signature dish, an indulgent Pina Colada Tiramisu - like the traditional Italian delight, with lady fingers soaked in painkiller instead of espresso - a Caribbean twist on an old favorite!

For Sunday brunch, enjoy specialty cocktails such as our fresh squeezed orange juice mimosas, garnished with a juicy orange slice, our famous, "Bloody Mary & the Boys," a pint glass sized bloody mary, topped with three large shrimp, pickled asparagus, green olive and lime or the caipirinha; a refreshing cocktail similar to the mojito but without mint, prepared with cacha├ža, a rum derived from sugar cane as opposed to molasses. Specialty breakfast hash includes traditional corned beef or our famous lobster hash, along with Chef's occasional specials; chicken rosemary or roast beef, served with eggs any style and choice of toast. Before your meal, we'll tempt your appetite with delicious, fresh baked muffins and scones, all served to you while enjoying the best view on the island!


Can't beat that!
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5 comments:

TerryC said...

Hmmmm, just wondering about the political correctness of call ing the chefs "our new stateside boys"....

Nicole said...

They are younger than me, so they are boys ;) Cute boys too...

Nicole said...

Hey, hey go easy with the cute boys comment! This is a professional work setting environment, where we are politically correct, and an equal opportunity employer where sexual harassment is not tolerated!
That is exactly what my lawyer told me to say!

Oh, yea Nichole what are you doing for diner, lol.

Seriously, Thank you for the very nice write up . . . Cheers!

Nicole said...

It looks like someone hacked my account! (Mitchell)

Seriously though, you sign my paychecks and still can't spell my first name? Maybe if it was Italian...

Nicole said...
This comment has been removed by the author.

a diamond in the rough

a diamond in the rough
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