Ike’s Bistro

Ike’s Bistro

Sandro Herold   Executive Chef

Sandro Herold
Executive Chef

Ecleciaste (Junior) Civil   Senior   Chef

Ecleciaste (Junior) Civil
Senior Chef

Executive Chef Sandro Herrold and Senior Chef Ecleciaste (Junior) Civil welcome you to Ike’s Bistro.

While the Mediterranean region is their main focus, Ike’s creative chefs have a passion for avant-garde fusion strongly inspired by Caribbean ingredients. They compose beautiful dishes with subtle and complex flavors. Perfectly set by the tropical pool, Ike’s Bistro makes for an enchanting experience. Let their chefs surprise you with a four-course tasting menu or their wide selection of vegan and vegetarian dishes, accompanied by a savvy selection of wines.



[ APPETIZERS ]

Green Gazpacho
†*◊ — 8.00
chilled cucumber and honeydew melon, basil, organic sea salt

Lychee Ceviche
†*◊ — 12.00
vegan ceviche made with lychee, avocado, mango, red onions and bell peppers cured in fresh squeezed lime juice

Osso Buco Ravioli
— 12.00
locally produced al dente gourmet ravioli, veal Osso buco filling. tomato-herb sauce, toasted bruschetta chips

Octopus alla Griglia
* — 16.00
grilled octopus and squid-ink aïoli served on red quinoa, orange wedge, cherry tomatoes and fresh herbs from our own garden

[ MAIN COURSES ]

Cauliflower Steak
†*◊ — 24.00
roasted cauliflower marinated with organic herbs and garlic olive oil, served with corn polenta fries, Brussels sprouts and truffle aïoli

Tofu Steak
†*◊ — 25.00
golden pan-fried tofu steak served with red quinoa and green asparagus, grilled pineapple, roasted pine nuts and cilantro vinaigrette

Tuna
— 29.00
marinated ahi tuna loin, seared on the outside and rare on the inside, steamed zucchini, garlic-spinach couscous, herb-mango salsa

Herb-crusted Duck Leg
— 29.00
duck leg confit with an herb crust, carrot purée, spinach-chickpea couscous, basil-tomato-orange salsa and a rosemary-red wine demi-glace

Filet Mignon
* — 30.00
grilled 8-oz. center-cut filet mignon, mashed potatoes, pearl onion confit, vegetables, porcini mushroom sauce and home-made chimichurri

Salmon* — 32.00
grilled Alaskan salmon, mashed potatoes, steamed mini-carrots and baby zucchini, sweet pea purée and dill aïoli

Braised Bone-in Short Ribs
* — 32.00
braised with red wine and Mediterranean herbs, served with sautéed mushrooms, steamed broccoli, mashed potatoes and rosemary-red wine demi-glace

Sea Bass Delight
* — 38.00
pan-seared Chilean sea bass, red quinoa, sweet potato purée, sautéed spinach and coconut-red beets coulis

Lobster and Filet Mignon
* — 38.00
grilled 5-oz. center-cut filet mignon topped with a 4-oz. Caribbean lobster tail au gratin, mashed potatoes, seasonal vegetables, salsa verde, red-wine sauce and melted butter

[ PAELLA MENU ]
Price per person: 45.00

Paella Night
join us for a special paella night every Thursday from 7 to 10 p.m. and watch Chef Sandro cooking live, enjoy a welcome glass of sangria and live Spanish guitar music

[ DESSERTS ]

Passion Fruit Parfait and Berries — 8.00*
passion fruit parfait, wild berries, lime sauce and coconut ice cream

Chocolate Tart — 10.00
home-made chocolate tart, hazelnut ice cream, toasted almond crush and lime candies

Vegetarian.
* Gluten-free.
Vegan.

 

Ike’s Bistro
Mediterranean & Caribbean

Manchebo Beach Resort & Spa
Juan E. Irausquin Blvd. 55
Eagle Beach
(297) 522-3444

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Dinner: 5:30 to 10:30 p.m.,
Monday to Sunday
Dining: Patio – Open-air (poolside)
Serving: Dinner
Attire: Resort casual
Entertainment: Live music (3 times a week)
✓ Bar
✓ Parking

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