The French Steak House at the Manchebo Beach Resort & Spa has been synonymous with culinary excellence for decades, serving not only top-of-the-line US and South American beef but also exquisite seafood, poultry and Caribbean specialties. Rivaling the finest steakhouses found anywhere, this charming eatery with a well-known tradition of hospitality and continental ambiance boasts a diverse menu to please all tastes.
Chef George Hoek, a culinary icon with almost five decades of experience in international hotel kitchens in Aruba and abroad, lends a distinct Caribbean flair to his dishes by adding local spices, fruits and vegetables to beef, seafood and poultry.Every plate is a delectable symphony of flavor, color and texture, prepared by a master. Portions are generous.
This exceptional steak house features the juicy grilled filet mignon, an 8-ounce beef tenderloin wrapped with bacon and charbroiled, or prepared Dutch-style in sweet butter sauce, served with sautéed fresh mushrooms and onion rings. The 12-ounce certified beef churrasco is a succulent tenderloin prepared with sautéed mushrooms, chimichurri sauce and au jus.Sharing the menu with cowboy cuts of USA T-Bone and Sirloin Steak are the grilled lamb chops with brushed mint, and the filet of beef croustade with boursin cheese and mushrooms in puff pastry. The lemon herb broiled half-chicken; jerk curried chicken skewer with mango curry sauce; and grilled spiced chicken breast with Caribbean citrus-mango sauce are wonderfully flavored.
Seafood specialties include succulent melt-in-your-mouth entrees of grilled salmon filet with honey glazed teriyaki; pan-seared mahi-mahi with tropical avocado relish; sesame seared ahi tuna with oriental sauce; shrimp scampi à la vodka, and Caribbean stuffed shrimp with crabmeat and bacon. The fresh catch of the day is prepared creole style, grilled, meuniere or with ginger sauce. The Captain Seafood Neptune is the pièce de resistance for seafood lovers with grilled salmon, shrimp, scallops, calamari rings and mussels seared on a hot skillet with garlic butter sauce and shrimp brandy sauce.
The Punta Brabo Sampler features a taste of chef’s best crab cake, grilled chicken breast, beef tenderloin with jalapeno hollandaise and sage Pinot Grigio sauce. The Ambassador’s Five-Course Menu is a perfect way to enjoy a prix-fixe dinner including the most popular selections of the house.
Before the main event, an eclectic assortment of appetizers features oriental shrimp tempura with ginger sauce and avocado relish; authentic keshi yena, the traditional oven-baked stuffed Dutch cheese with a savory chicken mixture; seared teriyaki glazed duck breast, escargots a la Pernod, fried calamari, crabmeat stuffed mushrooms au gratin; and tropical crab cakes with pineapple mango salsa. Soup lovers will enjoy a hearty bowl of Gouda-topped French onion soup or creamy crab and corn chowder.
Chef Hoek even raises his salads to new culinary heights, among them the pear rocket walnut and parmesan salad and the spinach, feta, tomato and artichoke heart salad. Vegetarians will find the grilled layered vegetable napoleon with feta cheese and the baked brie in puff pastry with onion marmalade and frissee more than satisfying.
Irresistible finales include homemade apfelstrudel à la mode and Italian favorites of tiramisu, cream-filled cannoli, and pannacotta with fresh fruits. Other sweet temptations are key lime pie, cheese cake with strawberry sauce and rich chocolate cake.
At the French Steak House, the service is always impeccable; the ambiance is continental and comfortable with live piano music; the wine list will satisfy the most discriminating connoisseur. This superb culinary experience is bound to be the highlight of your vacation.
