When making your decision on what to order… always start at dessert and work your way back to the appetizer! Because you should always keep room for dessert! This Coconut crepe with marinated pineapple, all spice sauce and coconut ice cream is one of the tree new dessert options on the NEW Special Menu at Fort Nassau! It’s tropical, fresh and delicious!
Other ‘dessert must try’ is the hazelnut tiramisu with caramelized banana or if you prefer a more classic dessert, try the ‘tarte tatin’ of pear with caramel-pecan ice cream…

The entree options vary from grouper fish to grilled aged rib eye steak and teriyaki chicken, all with their own special side dishes. The Grouper fish is a healthy dish with vegetables and sweet potato, the rib eye is served with a scrumptious bacon-rosemary butter and if you love mushrooms, the Teriyaki chicken is your dish to try!

As the bisque on the previous special menu was a big success, chef included a bisque to the new special menu as well. Other new items are the seared tuna niçoise and the watermelon salad with goat cheese, ripe olives, prosciutto and sherry reduction. Of course this last appetizer can be made vegetarian as well. For the entree both the fish and the chicken dish can be changed and made to vegetarian dishes.

Your editor is ready to eat after writing the above… If your taste buds are also tempted, reserve your table via our website or call +5999-4613450.

Special menu Fort Nassau Feb-May 2018