Eagle Beach -- The team of famed Flying Fishbone Restaurant in Savaneta just opened the Screaming Eagle restaurant, where else, but on Eagle Beach.
The newspapers here reported that the opening party of the gorgeous eatery was one of the swankiest events ever orchestrated on the island, attended by all the beautiful people. They are still talking about it!
The Screaming Eagle serves dinner nightly in an elegant, trendy setting and chef Patrick who helped make the Flying Fishbone so popular and so successful, is the resident kitchen executive.
Patrick reports that the interesting and delicious new menu was born as a result of a series of brain-storming sessions with owner Daniel Kameijer and Restaurant Manager Marcel van Berkum.
In their new establishment the trio of veteran restaurateurs features Fusion French cooking. While the ingredients and cooking techniques are French and continental at heart, the chef introduces many world-cuisine elements to the menu giving the classy preparations a fresh, exciting twist.
Among tempting appetizers the Mesclun salad is topped with Munster cheese, quail eggs, apple jelly and cumin dressing; the Peruvian ceviche is creatively sprinkled with orange or ginger syrup, and the Ahi Tuna tartare is paired with a fried soft shell crab, wakami salad and spicy papaya mayonnaise.
“It’s a whole new dish,” says Chef Patrick,” when we serve a crème brulee of classic Hungarian duck liver with tropical mango compote, on a toasted brioche. The different tastes just blend to create a novel sensation never experience before.’
That same approach also works for main courses which pair for example fresh local fish with shrimp ginger risotto and grilled bay scallops with green asparagus, crisped jamon Iberico and saffron mayonnaise.
“Our guests,” observes Marcel,”have traveled before, and have been exposed to different food trends. The Screaming Eagle delivers the unusual combination, the never before pairing, infusing pleasant elements of surprise to nightly dinner rituals.”
The Screaming Eagle main courses breathe new life into Atlantic Salmon, Chileans Sea Bass and to Black Tiger Shrimp, also giving Veal Scaloppini, Black Angus Sirloin and Ribeye, Veal chops, Lamb Chops, Chicken and Duck an original, truly tasty interpretation.
Dessert lovers will also find a number of surprises to finish their meal off in style. The restaurant is open nightly for dinner, with inside and outside seating available on the open terrace. Pictured here the kitchen and dining room staff and some samples of the gorgeous plates. Check out the complete menu at: http://www.screaming-eagle.net/
