Reservation
Fort Nassauweg, Willemstad, Curaçao +59994613450

Menu

Please be a traveler, not a tourist.
Try new things, meet new people,
and look beyond what’s right in front of you.
Those are the keys to understanding this
amazing world we live in.

Andrew Zimmern

 

Lunch

Salads from $ 11.45
Latin beef salad with roasted veggies and chimichurri | Teriyaki chicken salad |Spinach & quinoa salad with tamarind vinaigrette, Caesar salad or Poke bowl, all served with shrimp, chicken, salmon (tartare) or marinated tofu
Soup FROM $ 7.30
Mustard soup with smoked duck breast, pine nuts and chives
Sandwiches from $12.85
Ciabatta with seared salmon | Maria’s Jamaican jerk chicken on focaccia | baguette Steak & cheese | Brie and grilled zucchini on 'Waldkorn' bun | Italian bun with beef carpaccio | Rib eye hamburger
Pasta from $ 16.30
Linguinetti with sundried tomato tapenade, olive oil, mozzarella, basil, ripe olives, pine nuts, arugula and grilled ciabatta & aioli. Also available with chicken, Cajun shrimps or seared salmon
Main Course from $ 20.30
Grilled tenderloin steak with chili mushroom & snow peas | Seared salmon fillet with mint parsley lemon gremolata | Creamy garlic shrimps with purple rice and sautéed local rainbow chard

 
 
 

Tasting

In addition to our a la carte menu we also serve a three course Chef’s menu, consisting of an appetizer duo, a main course and dessert for Naf. 92,50 per person. The menu changes every three to four months. For the current menu please click here: Chef’s Menu-Q1 2024

 
 

Starters

Ravioli of mushroom $15.70
roast garlic, mozzarella, lemon zest | hazelnut butter with sage | cured egg yolk | pancetta
Dijon mustard soup $12.85
smoked duck breast | pine nuts | chives
Asian salmon tartare with soy caviar $15.14
sweet 'n sour cucumber & radishes | black sesame seeds| seaweed mayo | cassava chips
Carpaccio of beef tenderloin $18.60
arugula | Parmesan cheese | pine nuts | capers | micro basil | truffle and basil mayo

 
 
 

Entrees

Salmon marinated with lemongrass & star anis $33.14
toasted coconut & chili flakes | baby bok choy & red bell pepper | Edamame puree | cinnamon, star anis & red onion Jasmin rice pilaf | miso-ginger sauce w/ ‘dashi no moto’
Oven roasted lamb rack with herb moss $44.85
sweet potato mash with truffle | mushroom & spinach | roasted garlic sauce
Blackened Red Snapper $31.14
coconut-ginger velouté sauce | butter braised carrot with orange and dill | risotto rice with saffron, fennel, cardamom, and walnuts
Bacon wrapped tenderloin $34.00
celeriac & white chocolate puree | roasted sweet potato with red bell pepper, red onion and curry | grilled green asparagus

Download full A la carte menu

Dessert

No bake chocolate tarte $ 11.00
Oreo crust | walnut, pecan, honey | white chocolate and candied ginger mousse | salted caramel sauce
Coconut chia seed panna cotta $ 10.60
exotic fruit | passion fruit syrup | sugared pecans
Grandma's Dutch apple pie $ 10.00
roasted nut mélange | vanilla bean anglaise | 'Dulce de leche' ice cream
Crème brûlée, limoncello $ 10.00
and lemongrass, fresh blackberry

 
 

Wine List

Viticulturist Dorien van Elzen is responsible for creating the wine list at Fort Nassau. The menu with a Caribbean flair is perfectly paired with wines from both established and boutique vineyards of Southwestern Europe and Latin America.

For an overview of the wines, please click Wine menu Fort Nassau Q4


 


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