Madame Janette

[Andrea J.]

The Onion loin, topped with lots of sautéed onions spiced with Madagascar peppercorn sauce
The Dutch Tenderloin, topped with tomatoes and onions, gratinated with Gouda Cheese, finished with a dash of Hollandaise

i have had the dutch tenderloin.
it was enough for dinner that night and the next night and it was incredibly delicious.

pork......the other "white meat"

Originally Posted by Andrea J.

what about the pork tenderloin that is on the menu?
that is marvelous
andrea

[sunworshipperII]

Oh boy my mouth is watering can't wait till feb.....

[Arubagirl90]

I might have to try the pork if they do not have a chicken or pasta dish. No matter what I love this place and could live on the onions, bread, butter, and salad.

Thanks for the feedback.

Jill

[Bill]

Madame Janette’s Specials

Madame's Mouthwatering Gourmet Dishes meticulously prepared with the freshest ingredients from all over the world!

Appetizers

Madame's Sushi and Sashimi Samba

This is a delightful starter for a hot Aruban summer night

Madame's Crab Claws and Jumbo Lump Crabmeat cocktail

Served with our homemade cocktail sauce

Madame's homemade Lobster Ravioli

Stuffed with Lobster, Mushroom, Spinach and Ricotta cheese, carefully sauteed in Sage butter, Topped with Parmeggiano Reggiano shavings

Black Angus Beef Carpaccio

Served with pinenuts, Modena Balsamic vinaigrette and topped with Parmeggiano Reggiano shavings

Entrees

Pasta a la "St Tropez"

Pan sautéed fusilli with garlic and shallots topped with a parmesan leek coated tender chicken breast accompanied by a light creamy Gorgonzola lime basil sauce, topped with Parmeggiano Reggiano Shavings

Traditionally Roasted Duck Breast

Served with our Grand Marnier Glace

Soft Golden Snapper Fillet

Very hard to get from the local fishermen, potato crusted, carefully sautéed in lemon butter, served with our homemade Dill Tartar sauce

Chilean Sea bass “Summertime”

Medallions from Chilean Sea Bass arranged with fresh vegetable julienne, served with a light creamy Alsace Riesling butter sauce lightly flavored with horseradish

Fillet of local Mahi Mahi “Janette Style”

A lemon marinated mahi mahi fillet grilled to perfection, served on a bed of Antipasto, topped with Proscciutto di Parma

BBQ Black Angus Skirt Steak

Grilled MEDIUM, topped with our homemade Chimichurri sauce

“The Old Butcher Steak”

Invented by chef Kasi’s grandpa Jupp Marga, a European Master Butcher and an award winning sausage maker. The best cut of our tenderloin marinated for two days in real lard an bacon from Austrian mountain farmers. Grilled to perfection, served with mushrooms , topped with roasted almond mashed potatoes and finished with our homemade butcher gravy

[Chef Kasi]

Originally Posted by Bill

Madame Janette’s Specials

Madame's Mouthwatering Gourmet Dishes meticulously prepared with the freshest ingredients from all over the world!

Appetizers

Madame's Sushi and Sashimi Samba

This is a delightful starter for a hot Aruban summer night

Madame's Crab Claws and Jumbo Lump Crabmeat cocktail

Served with our homemade cocktail sauce

Madame's homemade Lobster Ravioli

Stuffed with Lobster, Mushroom, Spinach and Ricotta cheese, carefully sauteed in Sage butter, Topped with Parmeggiano Reggiano shavings

Black Angus Beef Carpaccio

Served with pinenuts, Modena Balsamic vinaigrette and topped with Parmeggiano Reggiano shavings

Entrees

Pasta a la "St Tropez"

Pan sautéed fusilli with garlic and shallots topped with a parmesan leek coated tender chicken breast accompanied by a light creamy Gorgonzola lime basil sauce, topped with Parmeggiano Reggiano Shavings

Traditionally Roasted Duck Breast

Served with our Grand Marnier Glace

Soft Golden Snapper Fillet

Very hard to get from the local fishermen, potato crusted, carefully sautéed in lemon butter, served with our homemade Dill Tartar sauce

Chilean Sea bass “Summertime”

Medallions from Chilean Sea Bass arranged with fresh vegetable julienne, served with a light creamy Alsace Riesling butter sauce lightly flavored with horseradish

Fillet of local Mahi Mahi “Janette Style”

A lemon marinated mahi mahi fillet grilled to perfection, served on a bed of Antipasto, topped with Proscciutto di Parma

BBQ Black Angus Skirt Steak

Grilled MEDIUM, topped with our homemade Chimichurri sauce

“The Old Butcher Steak”

Invented by chef Kasi’s grandpa Jupp Marga, a European Master Butcher and an award winning sausage maker. The best cut of our tenderloin marinated for two days in real lard an bacon from Austrian mountain farmers. Grilled to perfection, served with mushrooms , topped with roasted almond mashed potatoes and finished with our homemade butcher gravy

Thank's for doing my Work Bill
We have always several Chicken Veal or Pasta Dishes on the Special's !!! nobody have to stay Hungry at MY I Promise !!

[Andrea J.]

OMGOSH
the bread and those onions (are they pickled?) are delicious.
normally i cannot eat onions as they HATE me.
but these i can do with no punishmnet later on.

DH and i have gone to MJs and have shared a chicken ceasar salad, a dutch pork tenderloin and (with an extra order of the creamed spinach) and have gone back to lacabana with leftovers for lunch the next day.

other times we have gone to MJs and have each ordered the lobster ravioli as an appetizer and then each ordered a salad as dinner that way we have room for dessert!!

MJs dirty vodka martinis are extraordinary.
If you are a martini fan............you will love the martini choices.
andrea

Originally Posted by Arubagirl90

I might have to try the pork if they do not have a chicken or pasta dish. No matter what I love this place and could live on the onions, bread, butter, and salad.

Thanks for the feedback.

Jill

[Bill]

Originally Posted by Chef Kasi

Thank's for doing my Work Bill
We have always several Chicken Veal or Pasta Dishes on the Special's !!! nobody have to stay Hungry at MY I Promise !!

Trust me that was no work just pure pleasure. Got to look at the menu and decide what I will have in December but like usual I wont be able to make up my mind. Keep up the great work.

[arubadebbi]

Hello Chef Kasi
We will be there Nov 14th - Dec 4th and will be at MJ's at least 4 times - like to know what special beef dishes you have and what wonderful Riesling wine to go with that dinner?
Of course an awesome light dessert would top that off -- hubby's birthday Nov 21 would love something special without him knowing -- Aruba Debbi
would love to meet you!!

[Chef Kasi]

Originally Posted by arubadebbi

Hello Chef Kasi
We will be there Nov 14th - Dec 4th and will be at MJ's at least 4 times - like to know what special beef dishes you have and what wonderful Riesling wine to go with that dinner?
Of course an awesome light dessert would top that off -- hubby's birthday Nov 21 would love something special without him knowing -- Aruba Debbi
would love to meet you!!

I just work on some Special's with Braised Brisket and Kobe grade Fire Roasted Skirt Steak we also doing a new Pork Dish Named Babi Pamgang what is a very Crispy Pork Neck sliced and serve with a Spicy Sweet ans Sour Sauce ( Super Delicious !!) We add a Couple of New Desserts to the Menu, Like: Fried Oreo s and a Chocolate Brownie Ice-cream Smore ,Our new Pastry Chef did also a Classic European Apple Pie and a Snickers Cream Pie ( Oh my God ) what is Top of the Line as for the Wine go with one of our Elsace Rieslings those are my Favorites we also have German and Austrian Riesling what are out of that World .

Bon Appetite

Kasi

[Bill]

Now I feel like Aruba is around the corner. Just made our yearly Madame Janett reservations for 6. Cant wait!!!!!!