Homemade rosbeef served with truffle hollandaise on a toasted brioche.
A spinach, broccoli and bacon quiche served with a mustard sour cream.
Small pancakes served with pancake syrup, powdered sugar and red fruits.
Tempura shrimp served in a tortilla with cramelized onions, pico de gallo, guacamole, sour cream, doritos and cheddar cheese.
Harry’s bar Carpaccio
Thinly-sliced beef Carpaccio served with Harry’s sauce, parmesan, croutons and arugula.
Tuna marinated with poke dressing, served with lime mayo, avocado, mango, fried noodles and lettuce.
Cream of Chicken Soup
Creamy chicken soup served with carrots, celery, onions and croutons.
Carni Stoba Bowl
Aruban-style beef stew served with veggies and rice.
“Kibbeling” steamed bun
Deep fried fish served with pickled onions, lettuce and remoulade sauce in a steamed bun.
Chicken Ton Katsu
Japanese breaded chicken served with ton katsu sauce and kimchi mashed potatoes.
Aruban-style crème caramel served with strawberries, vanilla whipped cream and red fruits sorbet.
Deep-fried churros, served with caramel sauce and vanilla ice cream
Poached bananas served with crumbles, whipped cream, vanila ice cream and chocolate sauce.
Mimosa is served throughout the brunch with orange juice and Freixenet. Replacing Freixenet with Moët & Chandon champagne is possible at US$ 10 per glass or US$ 65 per bottle (offer valid only during White Sunday Brunch).