Screaming Eagle Restaurant - Table reservation

About Us

Screaming Eagle Restaurant

is trendy South Beach style dining in Aruba

  • Caribbean #1 Restaurant

    Caribbean Journal voted Screaming Eagle the #1 Restaurant in the Caribbean on their Top 50 list for 2015, repeating to make the mark on the list for 2016 and adding Caribbean Chef of the Year Award for 2017

  • Wine Spectator

    We received the prestigious award 2016 | 2017 | 2018 - Discover our perfectly matched selection of over 300 wine labels and an equally impressive bar list of liquor and cocktails from around the globe.

  • Dinner-in-Bed

    Dine indoors classy-chic style, get pampered with a ‘Dinner-in-bed’ experience in our oh-so-comfortable lounge beds or opt for our breezy outdoor patio to enjoy those tropical evenings.

  • Seasonal Specials

    On a monthly basis Chef Erwin Hüsken prepares some of the most popular seasonal specials from North Europe which he creates from scratch with the freshest and finest ingredients and products at the time.

Contact us

Appetizers

FALAFEL (V) 

11.5

deep fried balls made of chickpeas and spices, with cous cous salad, raisins, peppadews stuffed with cream cheese, tzatziki and chipotle mayonnaise

MIXED SALAD (V) 

12.5

with spinach, arugula, red bull leaves, 3 colors roasted bell pepper, roasted honey nuts, white grapes, garlic brioche crouton, blue cheese dressing

MEXICAN SHRIMP TACOS 

14.5

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 

15.5

melt in your mouth pork belly, white cabbage-red onion salad, bacon bits, and nam phrik mayonnaise

BUFFALO MOZZARELLA (V) 

16.5

locally made, served with arugula, sun dried tomato, grilled marinated zucchini, balsamic reduction and a truffle mayonnaise

DEEP FRIED PORK GYOZA DUMPLINGS 

12.5

5 pc, served with garlic-cilantro-soy dipping sauce

AHI TUNA "TARTARE" 

17.5

with lettuce, wakame salad, tomato, croutons, sweet & sour red onions, spicy papaya mayonnaise and a sesame cracker

PERUVIAN BLUE CRAB MEAT CAUSA 

18.5

cold yellow potato puree topped with avocado, blue crab meat , boiled egg and sweet & sour red onion, served with tomato, croutons and salsa rosada

CARPACCIO OF BLACK ANGUS TENDERLOIN 

18.5

with rucola, truffle mayonnaise, chopped tomato, croutons, pine nuts and parmesan cheese

CRÈME BRÛLÉE OF HUNGARIAN DUCK LIVER 

24.5

dutch apple jelly and toasted broiche

Main Courses

FRESH LOCAL CATCH OF THE DAY 

to be announced by your waiter and sold at market price

BACON WRAPPED GROUPER (PANGASIUS) 

29.5

with cream cheese mashed potatoes, steamed vegetables and creamy cajun sauce

GRILLED MAHI MAHI FILLET 

32.5

with oven roasted sweet potatoes, broccoli rabe and Mediterranean butter sauce

PAN FRIED RED SNAPPER FILLET 

34.5

with green asparagus-vanilla risotto, zucchini, chorizo croquettes and creamy garlic-saffron sauce

BLACKENED KING CLIP FILLET (King of the stone fishes) 

34.5

with truffle risotto, spinach, broccoli and champagne sauce

GRILLED FRESH YELLOWFIN TUNA 

37.5

with wakame risotto, mushrooms, braised spring onions and Japanese dressing

PORTOBELLO MUSHROOM (V) 

27.5

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

ROASTED ORGANIC CORN CHICKEN BREAST 7OZ 

29.5

with roti pancake, green beans, boiled egg, fried onions and coconut-curry sauce and habanero spice

BONE IN BRAISED PORK SHANK 22OZ 

36.5

with mashed potatoes, haricots verts and a sauce made of mushrooms, bacon and eagle rare bourbon

USDA CERTIFIED BLACK ANGUS SKIRT STEAK 7OZ 

37.5

grilled and provençal marinated with crispy polenta, ratatouille and truffle sauce

SOUS VIDE PAN FRIED FRENCHED NEW ZEALAND LAMB RACK 

59.5

with Turkish couscous, roasted onion puree, eggplant, sundried tomatoes, cilantro cress and Lebanese yogurt sauce

USDA CERTIFIED BLACK ANGUS TENDERLOIN 7OZ 

49.5

with mashed potatoes, sauteed onions, mushrooms, bacon and blue cheese crumbles with red wine sauce

CHEF SIGNATURE - CARTE BLANCHE  

79.5

3-course surprise menu (only available per table) | also available as vegetarian or vegan 49.5 | add extra course 19.5 include wine arrangement 39.5 | add extra course 14.5

PAN FRIED SCALLOPS AND GRILLED APPLEWOOD SMOKED BACON 

42.5

kimichi mashed potatoes, hoisin glazed brussels sprouts, seroendeng and pineapple salsa

LOBSTER THERMIDOR 

49.5

gratinated lobster tail, mashed potatoes, creamy leek and garlic-lobster aioli

Soups

POTATO TRUFFLE SOUP (V) 

10.5

LOBSTER BISQUE 

12.5

rich & creamy with lobster chunks

Desserts

SPECIAL DESSERT 

will be announced by your waiter

CRÈME BRÛLÉE 

9.5

rich vanilla-custard base topped with a layer of hard caramel and served with raspberry sherbet

LA TAZZA FAMOSA 

9.5

chocolate cup and saucer filled with tia maria liquor, white chocolate mousse and orange sherbet

TARTE TATIN OF PINEAPPLE 

9.5

upside-down caramelized pineapple tart, served with ginger cream, atsina cress and coconut ice cream

CAFE GLACE 

9.5

layers of coffee syrup, mocha mouse and whipped cream with praline crumble, tuilles and vanilla ice cream

CHOCOLATE LAVA CAKE 

12.5

served with Dutch strawberries, whipped cream and vanilla ice cream

CINNAMON CHURROS 

9.5

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

Chef Erwin Hüsken’s Seasonal Specials

TÊTE DE MOINE CHEESE

The original recipe for Tête de Moine cheese has been around since the 12th century. During a maturing period of ca. 2 ½ months, the cheese develops a meaty, savoury quality which perfectly balances the buttery sweetness of milk from the Swiss Alps, just waiting to be shaved into curly slivers on the Girolle that just magically dissolve in your mouth...
Available September 15 till October 11, 2018

Appetizers

TÊTE DE MOINE CHEESE CURLS 

14.5

served with crispy crouton, arugula, hummus, pomegranate couscous, orange, harissa and vadouvan mayonnaise

TUNA AND SURIMI 

14.5

served with sushi rice, wakame, avocado, cream cheese, green onions, wasabi, spicy mayonnaise and soy dressing

ASIAN NOODLE SOUP 

13.5

with pork neck, bean sprouts, green onions, soft boiled egg and Korean spice on the side

Main Courses

TORTELLINI QUATTRO FORMAGGI 

34.5

tortellini's filled with 4 different cheeses and pear, served with tomato, arugula, balsamic reduction and creamy truffle sauce

GRILLED SWORDFISH FILLET 

42.5

served with chorizo risotto, sauteed artichoke hearts and portobello mushrooms, pesto oil and spicy romesco sauce

PAN FRIED LAMB LOIN 

43.5

served with bacon wrapped green asparagus, glazed fig, beet chips, potato gratin and honey-ras el hanout sauce

Desserts

BANANA IN WARM WHISKY SAUCE 

9.5

served with whipped cream, chocolate sauce and vanilla ice cream

The Making of...

Chef Erwin preparing Serrano ham with white Dutch asparagus and blow torched duck liver
What others are saying

Testimonials

  • Best restaurant on the island

    posted by Cindy P. from California on 10/16/16

    I had the opportunity to sample several restaurants while in Aruba and found the Screaming Eagle to have the most delicious menu, hands down.

  • Best dining experience we have ever had!

    posted by Julia P. from Canada on 10/11/16

    From the moment we walked into the door we were treated like royalty…but still felt SO relaxed and comfortable.

  • Ammmmmaaaazing!

    posted by Kim E. on 9/25/16

    Food/atmosphere was so amazing! The dishes were awesome and the presentation was on point.