Oranjestad – The L.G. Smith’s Steak & Chop House one of Aruba favorite restaurants, home of flavorful, juicy steaks and premium seafood, is please to announce its Autumn Festival of Flavor.
The festival menu was created by visiting Master Chef Eugene Swalen, from Holland, featuring a 3-course menu of mouth-watering dishes, combining exquisitely prepared appetizers, hearty main courses and tantalizing desserts.
The festival begins on November 1st, and culminates mid-December, just before the Christmas holidays.
Master Chef Swalen presents among others specialties a Jumbo Shrimp Salad with Goose Liver, Duck Breast Pastrami with Smoked Duck Liver, Veal Loin, Iberico Ribeye and Chocolate Crème Brulée, all guarantee to please even the most discerning diners.
The Festival of Flavors is priced at $54 (+15% s.c.) per person. L.G. Smith's tremendous a la carte menu will also be available, nightly.
Visitors and locals might be interested to know that Chef Swalen, recently served as Executive Chef of the 5-star Dorint Sofitel. He also worked as Chef de Partie in the Michelin star restaurant Toine Hermsen in Holland.
The chef created the special Autumn menu for L.G. Smith's working alongside the restaurant’s own Executive Chef Michael Gomez.
L.G. Smith's Steak & Chop House, adjacent to Crystal Casino in the Renaissance Mall suggests reservations, and is open from 5:30 p.m., to 11 p.m. for dinner.
The fabulous Autumn Festival of Flavors Menu
Appetizers: Salad with Jumbo Shrimps, served with pan-fried Goose Liver, and a lukewarm Raspberry Vinaigrette. Raw Tuna on Chuka Wakame (thinly sliced Seaweed with Red Pepper and Sesame Oil), served with Soy Sauce, Wasabi and Ginger Syrup, or Pastrami of Duck Breast with smoked Duck Liver, served with a Orange Mango Chutney
Main Courses: Carpaccio of slowly cooked Veal Loin, served with fresh shaved truffles and creamy fettuccini with cepes. Grilled Iberico Rib-Eye with a jus of girolles, parsley carrots, goose fat fried Roseval potatoes or Fillet of Venison with a jus of wild mushrooms, marinated red cabbage and hodge podge of sprouts
Desserts: Mascarpone cake with dried mango and raspberry coulis; Strawberry Cappuccino or Crème Brulée of Milk Chocolate, Caramel Syrup, Croutons of Almond Paste and Vanilla Ice.
