Screaming Eagle

Screaming Eagle

Screaming Eagle – taste and the pleasure of dining.

Chef Erwin Hüsken prepares fresh seafood – locally caught and from around the world – in his modern interpretation. The meats proudly reveal their affinity to French cuisine, while seasonal specials are at times exotic and unique. Chef Erwin’s new and growing passion are healthy vegan and vegetarian options. And, since great food screams for great wine to come along, Screaming Eagle propelled the wine list to the next level with over 300 listings – of course, Wine Spectator awarded. Mixologist and Junior Sommelier Joanne Eckmeyer has many more liquid dreams at your disposal. Screaming Eagle was voted best restaurant in the Caribbean in 2015, repeating to make a mark on the Top 50 list for 2016 and Chef Erwin Hüsken excelled to ‘Caribbean Chef of the Year Award’ for 2017. Welcome to deliciousness!


Range: 9.50 – 24.50

Mexican Shrimp Tacos
2 soft-shell tacos stuffed with caramelized onions, shrimp tempura and chorizo, topped with pickled red onions, garlic-mustard-lime mayonnaise, Habanero spice and cilantro

Asian-glazed Pork Belly
melt-in-your-mouth pork belly, white cabbage-red onion salad, bacon bits, and nam prik mayonnaise

Buffalo Mozzarella
locally made, served with arugula, sun-dried tomatoes, grilled marinated zucchini, balsamic reduction and a truffle mayonnaise

Ahi Tuna Tartare
with lettuce, wakame salad, tomatoes, croutons, sweet-and-sour red onions, spicy papaya mayonnaise and a sesame cracker

Crème brûlée of Hungarian Duck Liver
Dutch apple jelly and toasted brioche

Range: 27.50 – 49.50

Grilled Mahi-mahi Fillet
with oven-roasted sweet potatoes, broccoli rabe and Mediterranean butter sauce

Pan-fried Corvina Fillet
with mushroom risotto, grilled zucchini, broccoli, pesto and romesco sauce

Blackened Kingclip Fillet
(king of the stone fishes)
with truffle risotto, spinach, broccoli and champagne sauce

Grilled Fresh Yellowfin Tuna
with wakame risotto, mushrooms, braised spring onions and Japanese dressing

Lobster Thermidor
gratinated lobster tail, mashed potatoes, creamy leek, garlic-lobster aïoli and roasted red bell pepper coulis

Pan-fried Scallops and Grilled Applewood Smoked Bacon
kimchi mashed potatoes, hoisin-glazed Brussels sprouts, serundeng and pineapple salsa

Portobello Mushroom
filled with spinach and herb-garlic cream cheese, gratinated and served with truffle risotto and balsamic vinegar reduction

Bone-in Braised Pork Shank
(22 oz.)
with mashed potatoes, haricots verts and a sauce made of mushrooms, bacon and Eagle Rare bourbon

Certified U.S.D.A. Black Angus Tenderloin
(7 oz.)
with mashed potatoes, sautéed onions, mushrooms, bacon and blue cheese crumbles with red wine sauce

Range: 9.50 – 14.50

Aruba Flan
custard made of eggs and condensed milk, topped with caramel sauce and served with whipped cream and vanilla ice cream

La Tazza Famosa
chocolate cup and saucer filled with Tia Maria liqueur, white chocolate mousse and orange sherbet

Chocolate Lava Cake
served with Dutch strawberries, whipped cream and vanilla ice cream

Cinnamon Churros
served with condensed milk and arequipe, chocolate sauce, hazelnut ice cream

* Vegetarian.

We feature an extensive, exclusive wine list.


Screaming Eagle
Restaurant – Lounge

J.E. Irausquin Blvd. 228
Eagle Beach
(297) 587-8021
(917) 725-4242 US
WhatsApp (297) 566-3050



Dinner: 6:00 p.m. till…
(kitchen closes at 11:00 p.m.),
Monday to Sunday
Dining: Indoors – Lounge beds –
Outdoors (terrace)
Serving: Dinner
Attire: Semi-casual
✓ Bar
✓ Parking

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