Reservation
Fort Nassauweg, Willemstad, Curaçao +59994613450

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    Menu

    RESTAURANTWEEK 2018

    02 Nov. – 09 Nov.

    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
    Caesar salad also available with chicken or shrimps / Oriental beef salad with mushroom and bean sprouts / Salad with roasted red beet and goat cheese croquettes / Spinach & quinoa salad with smoked salmon
    Soups FROM $ 5.60
    Soup of the day / Mustard soup with smoked duck breast and pine nuts
    Sandwiches from $10.30
    Ciabatta carpaccio / Baguette steak / Italian club sandwich / Waldkorn smoked salmon / Baguette Old Amsterdam cheese / Veal or beef burger / Flour tortilla breaded mahi mahi
    Pasta from $ 15.75
    Home made ravioli of pumpkin in truffle sauce / Penne Rigate pasta with pancetta, arugula, walnuts and mushroom also available with chicken or shrimps
    Main Course from $ 22.60
    Grilled rib eye, shallot-red wine reduction, sweet potato pie / Chicken breast, pancetta, spinach, truffle polenta fries / Grilled salmon fillet, fennel-orange-red onion salad, yucca chips

     
     
     

    Special Menu

    In addition to the à la carte menu, Fort Nassau offers a friendly priced three course special menu at $ 41.00 including taxes.

    This season inspired special menu offers three selections per course. The Chef creates a new menu every four months.

    Please click Special Menu-September2018 for our latest edition.


     

    Starters

    Tartare of salmon $14.85
    cucumber | fried caperberries | piccalilli sauce | Daikon cress
    Roasted red beet carpaccio $13.50
    goat cheese-truffle croquettes | sweet & sour onion | candied orange | walnut vinaigrette
    Pan fried escargots with garlic & parsley $15.00
    grilled green asparagus | spring onion | cilantro | cottage cheese | soft poached egg
    Carpaccio of beef tenderloin $18.60
    arugula | Parmesan cheese | pine nuts | capers | black pepper | micro basil | truffle and basil mayo

     
     
     

    Entrees

    Tame duck breast & duck liver $31.00
    green plantain & ginger mash | sweet & sour cucumber and mango | balsamic & Curaçao Liqueur reduction | cranberries
    Grilled lamb chops & mint-Parmesan gremolata $39.75
    pan fried barley with tomato, zucchini and oregano | grilled lemon | fried parsley
    Blackened grouper $27.75
    Anis sauce | baby corn & rocket lettuce | cherry tomato | saffron risotto w/ ricotta cheese
    Grilled 8oz beef tenderloin steak $34.00
    horseradish butter | potato and ripe olive gratin | red bell pepper cream | grilled Cipollini onion | roasted garlic sauce
    Grilled shrimp in garlic cream sauce $27.15
    colored vegetable julienne | cassava croquette | baby arugula

    Dessert

    Chocolate-guava truffle $ 11,25
    white chocolate and candied ginger mousse, pistachio sauce
    Fresh exotic fruits $ 10.00
    with orange sherbet ice and wild berries coulis
    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
    Roasted red beet & passion fruit soup $ 9.50
    vanilla ice cream, walnut, poppy seed snap
    Tiramisu with a twist $ 10.70
    Curacao coffee liquor, orange zest, ground coffee

     
     

    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 Winelist Fort Nassau October 2018.