Page 13 - ARUBA TODAY

A13
LOCAL Wednesday 12 July 2017

For a Limited Time Only:

The Sunset Grille Introduces “The Chef’s Collection”

PALM BEACH – The Sunset
Grille at the Hilton Aruba
Caribbean Resort & Ca-
sino recently introduced
a special most-tempting
‘prix fixe’ offer of two Four-
Course meals, with three
appetizer choices, five
entree choices, a choice
of three side dishes, and
chocolate decadence as
a shared dessert!
The offer is designed to at-
tract both locals and tour-
ists, eager to experience
the very best products
available on the island,
prepared in accordance
to “tried and true” cook-
ing methods, and present-
ed with cutting edge con-
temporary flair.
Steaks and seafood make
up the heart of the menu,
composed by the restau-
rant’s Executive Sous Chef,
Lij Heron, who also put to-
gether the collection of
excellent choices for a
Four Course price fixed af-
fair. Seared Grouper Fillet. All
The evening may take off
with a choice of three clas- entrees are accompanied
sics: Caesar Salad made by a choice of three sides,
with Romaine Lettuce, Mashed Potatoes, Sau-
White Anchovies, Bacon, téed Spinach or French
and Ciabatta Croutons, Fries.
or Ahi Tuna Crudo with The Chocolate Deca-
Fennel & Citrus, or the dence Cake for two con-
Steakhouse Wedge made cludes the sinful and deli-
with Applewood Smoked cious, value for money
Bacon, Roma Tomatoes, meal, also with a special
Gorgonzola Chunks, and ‘prix fixe’ available for a
Blue Cheese Dressing. single diner.
Following a Lobster Bisque A popular dining destina-
Shooter, the selection of tion seven days a week,
dinner entrees includes Fi- the Sunset Grille is open
let Mignon, Black Angus from 6-10pm, every night,
Beef, charred to perfec- and offers indoor and out-
tion; Land & Sea where the door seating, on the spec-
Filet Mignon is escorted by tacular deck overlooking
two grilled Jumbo Shrimp; tree tops and a waterfall.
Brick Pressed Chicken with For reservations call:
mushrooms and shallots,
Grilled Salmon with mari- +(297) 586-6555, or +(297)
526-6612
nated vegetables, arugu-
la in white wine sauce, or