It looks like Caneel is inching a little bit closer to becoming independent – and at the same time inching a little bitter further from the Rosewood name – as it debuted a new website last week.
When Caneel Bay reopens for the season November 1, it will do so as an independently managed boutique resort. Caneel made the official announcement last month saying that it had chosen to part ways with the well-known hotel group. (See our story on that here.)
The new website touts the resort as being a place to “escape and unplug,” a place for “fun for the little ones,” as well as a destination spot for a memorable wedding. The site is visually appealing but there are a few minor factual errors that bug us a little. For example, it refers to the National Park as the Virgin Island National Park sans the “s” in Islands. It also states that the majority of the island is National Park when it’s really only two-thirds National Park. (Ok, that is technically true, but it’s a bit misleading.) There are a few other factual errors, and yes, maybe I am being picky, but I really think they should have gotten it right.
You can check it out for yourself here: www.CaneelBay.com
The site also includes a brief writeup on Zozo’s, which is also set to open over at the old Sugar Mill Restaurant space on November 1. Here is what they had to say about their new restaurant:
“Perched atop the resort’s 18th-century sugar mill ruins, overlooking the stunning scenery surrounding Caneel Bay, ZoZo’s Ristorante offers a menu of northern Italian fare presented by famed local restauraeur John Ferrigno and his team. Bask in the breeze in this open-air environment while you gaze at the shimmering lights of St. Thomas, scattered along the horizon.”
(I had to add the period in at the end because they forgot that too.)
ZoZo’s menu has also been released. You’ll noticed a few old favorites in addition to a few new dishes. Here is it in its entirety:
Primo
Calamari – Fried crispy with pesto aioli and marinara – $14
Bruschette di Giorno – Changes nightly – $14
Speck Wrapped Cambazola – Blackberries, smokes paprika almonds and port wine drizzle – $15
Grilled Octopus – Cherry tomoatoes, capers and lemon rosemary stew – $15
ZoZo’s Anipasto – An assortment of Italian meats, cheeses and vegetables – $15
Oyster and Clam Bake – Blue points with pancetta, arugula and anisette mascarpone; Little necks with spicy tomatoes and crispy spaghettini – $16
Pasta
Fresh Pappardelle – Wild mushrooms, shaved pecorino and white truffle cream – $15
Beet and Goat Cheese Ravioli – Micro green pickled beet salad with fresh sage brown butter – $15
Fettucini Bolognese – Braised wild boar, hot Italian sausage and spicy pomodoro – $15
Lobster Manicotti – Herbed ricotta, Caribbean lobster relish and yellow pepper brood – $16
Insalate
Orange Salad – Baby greens, toasted walnuts, gorgonzola cheese and raspberry vinaigrette – $15
Lump Crab and Mango Salad – Toasted coconut, cucumber, local arugula and fresh mint lemon vinaigrette – $16
Pesce e Carne
Pan Seared Jumbo Shrimp – Sweet corn aged parmesan risotto and truffled herbed garlic butter – $38
20oz Porterhouse – 28 day wet aged, roasted bone marrow, crispy potatoes; haricot vert salad and chianti demi glade – $46
Caribbean Lobster Tail – Roasted eggplant, yukon potatoes, jumbo asparagus – $42
Grilled Porchetta – Mustard Green, Blood orange and fresh fennel roulade with a hot Italian sausage and white bean ragout – $38
Oven Roasted Mahi Mahi – Pistacio crust, local arugula goat cheese salad; crispy polenta and sweet bell pepper chutney – $38
Osso Buco – Slow simmered veal shank, saffron risotto and broccoli rabe – $40
Grilled Swordfish – Citrus marinade, sun-dried tomato glaze, toasted orzo salad and mango pineapple brodo – $38
Bone-in Veal Scalloppine – Creamy lemon polenta and wild mushroom marsala – $40
What do you think of the new site and ZoZo’s new menu? Let us know in the comments section or over on our Facebook page.