Reservation
Fort Nassauweg, Willemstad, Curaçao +59994613450

TableBooking








    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. 85,00 per person. The menu changes every three to four months. For the current menu please click here: Fort Nassau Chef’s Menu Q3 2022

     
     

    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

    Caramelized Norwegian salmon $33.14
    yellow miso ‘beurre blanc’ sauce | cassava mash with wasabi | sesame oil flavored shiitake mushroom and pak choi
    Oven roasted lamb rack with herb moss $44.85
    sweet potato mash with truffle | mushroom & spinach | roasted garlic sauce
    Blackened Red Snapper filet with coconut-ginger velouté sauce $31.14
    butter braised carrot with orange and dill | risotto rice with saffron, fennel, cardamom, and walnuts
    Grilled Filet Mignon with black pepper $34.00
    potato gratin with caramelized onion | roasted red beets with balsamic and butter | horseradish sauce

    Download A la carte menu

    Dessert

    No bake chocolate tarte $ 11,25
    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 Q3 2022