Página 85 - Fall-Winter-2015

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Among other deliciously interesting combinations
are the Chateaubriand with chimichuri sauce and yucca
fries, and the Kurobuta pork chop with apple-ginger
chutney and bacon potatoes. The menu also features U.S.
Angus beef, lamb, and duck dishes.
Down at Mulligan’s, patrons can indulge in what
Matt calls the star of the show—fresh pizza from the
stone oven. A special herb-and-garlic dough is made
daily in the pastry shop, then hand-rolled à la minute
and baked with guests’ choices of toppings. New pasta
dishes are partnered with Divi’s signature baked garlic
cheese loaf with marinara dip.
Chef Matt premiered a new signature Divi creation,
shrimp and corn fritters, at the recent Travel & Vacation
Show in Ottawa, Canada, with much success, adding it
not only to the Mulligan’s menu, but also to the menus
at Divi’s Bonaire and St. Maarten properties. Those
seeking healthier, lighter diversions will enjoy Mulligan’s
healthy twist on spinach and artichoke dip—prepared
with Greek yogurt. Healthy wraps, salads (topped
with waistline-friendly choices like salmon, tuna, and
grouper), and vegetarian dishes are also showcased on
the menu.
Chef Matt guarantees the best burger on the island
with Divi’s special grind of USDA chuck, short rib meat,
and brisket that yields ideal marbling and flavoring.