Página 84 - Fall-Winter-2015

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84 • island
temptations
N E W A R R I V A L S
T
he Links at Divi Aruba’s
clubhouse, with spectacular views of the first
and ninth holes on the golf course as well as the
Caribbean Sea, is home to two distinct culinary
experiences: the elegant Windows on Aruba
and the casual yet contemporary Mulligan’s
Bar & Restaurant. Executive Corporate Chef
Matt Boland, Executive Chef Gerard Coste, and
Executive Sous Chef Darwin Torres, along with
a talented culinary team, recently introduced
seasonal menu additions to keep their offerings
diverse and on-trend.
Windows on Aruba, known for its gracious
island hospitality, stylish ambiance, and
innovative cuisine and presentations, has a new
menu revealing both contemporary and classic
favorites in exciting food combinations. Chef
Matt shares that the culinary team created
balanced dishes harmonizing sweet and salty,
savory and tart, and crispy and creamy for an
unforgettable fine-dining experience.
While diners consult the elegant menu,
they are offered an assortment of just-baked
breads like jalapeño muffins, olive sticks, and
Parmesan cookies, escorted by pitted olives and
herbal butter. The menu features new appetizers
like the tuna tataki and tomato carpaccio. It also
reintroduces long-forgotten iconic favorites like
oysters Rockefeller, wild mushroom pie, and veal
Oscar with lobster meat, asparagus, Swiss chard,
spinach, and kale. The duo concept, made popular
by Windows on Aruba, retains its menu presence
with duos like shrimp with escargots and crab
cake with salmon. Seafood dishes include catches
like sea bass, salmon, crab, shrimp, twin lobster
tails, and swordfish served in generous portions
and graced by contemporary escorts such as
coconut black rice, asparagus, red quinoa, baby
rainbow potatoes, truffle mashed potatoes, and
baby bok choy.
Divi’s Windows on Aruba
and
Mulligan’s Bar & Restaurant
debut new menus