The BBQ Menu

The Larder Antigua | Gourmet Prepared foods and Sushi Bar - tel:268-562-7880 - Open Tues - Thurs 7a.m.-7p.m. and Mon, Fri, Sat 7a.m.-9:30p.m.

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The BBQ Menu

Please call The Larder and have the chef design a menu to fit your culinary needs.

OUR AUTHENTIC BBQ MENU

BBQ Flank Steak Fajitas
sweet peppers, onions, guacamole, crema
Grilled Pork Sausages
The Larder Burgers BBQ 8oz Patty
crispy bacon, jack cheese
BBQ Lamb Chops
marinated in garlic & fresh herbs
BBQ Brisket marinated & slow cooked
The Larder Pulled Pork
“house specialty”
BBQ Chicken
slow cooked & grilled wings, thighs & drum sticks
BBQ Spare Ribs
slow cooked pork spare ribs
Twice Baked Potatoes cheddar cheese
sour cream & onion
Green Salad choice of dressing
South West Style Black Beans
steamed rice, pico de gallo
Grilled Corn & Cilantro Cole Slaw
Southern Style Potato Salad
smokey bacon, caramelized onion

*all meats served with our house made bbq sauce

Short Cuts

Contacts Mission Statement Chef Drew's Bio Alison's Bio

The Larder

Royal Palms. Friars Hill Rd. Antigua

1.268.562.7880

info@thelarderantigua.com

The Larder is a unique catering and gastronomic retail store, and the first of its kind to open in Antigua by husband and wife chef team Andrew and Alison Knoll, taking pride in fresh and seasonal ingredients prepared daily. The Larder caters to parties, yacht services, private aircraft, barbecues, beach picnics, or any special event. The Larder also offers a gourmet retail store for take away lunches and dinners. Our ever-changing menu as well as our fully stocked deli case allows you to explore all of your culinary favorites

Executive Chef Andrew Knoll opens his own venture, The Larder, on the island of Antigua, 2009. The Larder will focus on gourmet to-go, offering prepared meals and catering based on Knoll’s extensive gourmet skills. The daily menu will list only the finest produce, fish, meats and fowl that the island has to offer.

Born and raised in the culinary hotspot of New Orleans, Chef Alison Vega Knoll had a natural draw to cooking. Weekends and holidays were often spent with ‘Mamere,’ Alison’s French grandmother, who blended the art of traditional French cooking with the rich Creole flavors of New Orleans.

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