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fiogf49gjkf0d EATING OUT
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THERE IS A GREAT CHOICE OF TRADITIONAL FRENCH OR CREOLE
RESTAURANTS, THROUGHOUT THE ISLAND. CREOLE RESTAURANTS ARE
SMALLER AND LESS EXPENSIVE WITH GOOD FOOD. A SERVICE CHARGE
OF UP TO 15 PERCENT MAY BE ADDED TO YOUR BILL.
TYPICAL MEALS
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APPETIZERS:
ACCRAS - CREOLE FRITTERS, FILLED WITH SEA URCHIN, CODFISH,
SHRIMP, MEAT AND VEGETABLES.
HARENGS FUMES A LA CREOLE - SMOKED HERRING FLAMED IN RUM
AND SERVED IN A HOT PEPPER, VINEGAR, OIL AND ONION SAUCE.
POTAGE A LA CREME DE COCO - CREAM OF COCONUT SOUP.
SOUP Z'HABITANT - A SOUP CONSISTING OF DIFFERENT LOCAL
VEGETABLES SLICED INTO THIN STRIPS.
MAIN COURSES:
MATOUTON DE CRABES - CRAB MEAT SAUTEED WITH ONIONS, GARLIC,
HOT PEPPERS, LEMON JUICE AND THYME.
CRABES AUX TI BANANES VERTES - BOILED CRAB WITH GREEN
BANANAS.
LAMBI - CONCH, CUT & SAUTEED IN OIL WITH LEMON & GARLIC.
BLAFF - SOUSED FISH WITH LEMON, LIME, GARLIC & RED PEPPERS
TI NIN LAN MORUE - GREEN BANANAS, GREEN PEPPERS, GARLIC,
PORK AND COD.
PATE EN POT - A THICK CREOLE SOUP MADE WITH MUTTON.
IN MARTINIQUE ALL FISH ARE FIRST MARINATED IN LIME JUICE,
ONIONS, GARLIC, CLOVES AND SPICES.
TYPICAL DRINKS
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TI PUNCH - RUM, SUGAR CANE SYRUP AND A DASH OF LIME.
PLANTEURS PUNCH - RUM WITH FRUIT JUICES.
PUNCH AU COCO - PUNCH WITH COCONUT MILK.
PINA COLADO - RUM, CREAM OF COCONUT, PINEAPPLE JUICE AND
CRUSHED ICE.
DECOLLAGE - AGED HERBAL RUM WITH A FRUIT JUICE CHASER.
WHISKEYS, GINS, VODKAS AND WINES ARE WIDELY AVAILABLE.
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