Description

Ike’s Bistro boasts a delicious menu of the chef’s specialties. While Mediterranean at heart, it is inspired by Caribbean ingredients and the chef’s passion for avant-garde fusion ideas. Chef Ever De Peña composes beautiful dishes with subtle and complex flavors, under-promising and over-delivering, on taste and on presentation!
Among appetizers, the most-delicious Ceviche and Avocado presents a ying & yang marriage of fresh grouper marinated in zesty lemon, and paired with sweet mango and creamy avocado. The Scallops and Corn serve the delicate grilled giant scallop on a bed of slightly-sweet corn puree, drizzled with orange vinaigrette. Plentiful salads take on Mediterranean classics such as the Caprese by pairing buffalo Mozzarella with tomato, orange, basil, and basil mousse. His homemade Portobello Mushroom Ravioli is a giant pocket, swimming in a flavorful chardonnay, butter, basil and shaved parmesan puddle.
Among entrees, Ike’s Bistro lists a solid repertory including the catch of the day, Tuna, Sea bass, Shrimp, Mussels, Tenderloin, Sirloin, Veal, Chicken and Steak & Shrimp. Very notable are the Grilled Tuna with stewed cherry tomatoes and avocado salad, flavored with a chardonnay, balsamic thyme reduction and the Sliced Sirloin with bleu cheese potatoes, wilted greens, over an aromatic thyme sauce.
Those with room for dessert will be gratified to find Chocolate Temptations, a chocolate three-way treat, and an Orange Catalana, as good as the ones served in Barcelona. The Passion Fruit Parfait and Berries, and the Mini Treats round up the menu, created for the garden terrace by Sous Chef Ever de Pena.
With seating in the garden terrace or around the tropical pool, Ike’s Bistro experience is enchanting and all menu items are extremely enticing. Undecided guests may opt for the tasting menu of 4 or 5 tasting portions of the chef’s seasonal specialties. The chef will come to your table to consult you about likes and dislikes and will tailor the meal to your palate!

Restaurant Details

Dinner Menu