Head Chef Jeffrey Wouters welcomes 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 their wide selection of vegan and vegetarian dishes, or join them on special evenings such as Monday lobster and shrimp night, Thursday paella night, or Saturday eat like a local night, all accompanied by a savvy selection of wines.

[ APPETIZERS ]
Range: 13.00 – 20.00

Duo of Grilled Shrimp and Scallops❖
combination of 2 black tiger shrimp and 2 scallops served with cauliflower purée, smoked red bell pepper sauce and garlic-herb oil
—
Octopus alla Griglia❖
grilled octopus and squid-ink aïoli served with sautéed quinoa, orange wedge, cherry tomatoes and fresh herbs from our own garden

[ MAIN COURSES ]
Range: 30.00 – 55.00

Chicken❖
grilled corn-fed bone-in chicken breast, steamed market vegetables, al dente porcini mushroom risotto and mushroom sauce
—
Salmon❖
grilled salmon fillet served with mashed potatoes, steamed carrots, zucchini and caper-lemon-butter sauce
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Caribbean Red Snapper❖
skin-on red snapper fillet, pan-fried in garlic olive oil, served with market vegetables, tomato-basil arborio risotto and an herb-mango salsa
—
Bouillabaisse
fish, shrimp, mussels, calamari and scallops, simmered in a rich seafood broth, served with rouille and slices of grilled garlic bread
—
Filet Mignon❖
6-oz. of our most tender center-cut of beef, served with mashed potatoes, vegetables, porcini mushroom sauce and home-made chimichurri
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Caribbean Lobster and Shrimp Casserole
4-oz. lobster tail chunks together with 4 shrimp simmered in white wine sauce, baked in the oven over linguine pasta, melted cheese and broccoli

VEGAN MENU

[ APPETIZERS ]

Lemongrass-carrot-ginger Soup❖ — 10.00
one of Ike’s all-time favorite soups: blended carrots, fresh lemongrass and ginger
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Pulled Jackfruit-almond Salad — 12.00
pulled jackfruit, vegan mayonnaise, refreshing arugula lettuce, toasted almonds, shaved radish, orange fillets and agave-poppy seed dressing
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Lychee Ceviche — 13.00
the sweetness of the lychee combined with the fresh squeezed lime juice make up this light summer starter

[ MAIN COURSES ]

Stuffed Corn Chips and Avocado — 26.00
grilled zucchini, crispy corn tortilla chips stuffed with sautéed garlic spinach, mushrooms and kidney beans, topped with avocado and mango salsa
—
Truffle-porcini Risotto and Crispy TofuGF — 27.00
porcini mushroom risotto and truffle oil, almond milk, tamari sauce, vegan butter and Parmesan, served with crispy fried tofu and steamed vegetables
—
Steak and Shrimp — 27.00
lentil steak with grilled New Wave shrimp served with sweet potato wedges, steamed broccoli and sesame-tamari-ginger glace

[ DESSERTS ]
Range: 9.00 – 12.00

Caribbean Snickers
roasted peanuts, walnuts, coconut rasp, caramel and dark chocolate, served with sorbet of your choice
—
Warm Apple-cinnamon Crumble
a tartlet with a warm apple filling topped with cinnamon crumbles and sorbet of your choice

❖ Gluten-free.

HOURS

Dinner:
Mon-Sun: 5:30 p.m. to 10:30 p.m.

INFO

Dining: Patio – Open-air (poolside)
Serving: Dinner
Attire: Resort casual
Entertainment: Live music (3 times a week)