Introducing The Pavilion Antigua

THE PAVILION ANTIGUA -
CARRIBEAN'S BEST KEPT LUXURY DINING SECRET

Antigua's Exclusive Restaurant - The Pavilion Antigua - Welcomes Destination Diners to Experience Contemporary Continental & French Creole Cuisine


ANTIGUA (June 15, 2006) -- The Pavilion Antigua, the Caribbean's leading luxury restaurant, invites destination diners to experience exquisite contemporary Continental and French Creole cuisine in a plantation house-styled restaurant situated in a lush setting. Opened in 2004, The Pavilion Antigua is owned by Allen Stanford, chairman and CEO of Stanford Private Wealth Management. Extremely popular among locals and Antigua frequent travelers, the restaurant now extends its welcome to international luxury dining enthusiasts.

The Pavilion Antigua establishes the Caribbean - and specifically Antigua - as a destination for luxury dining. Provisions are sourced primarily from the States with the exception of unique local ingredients such as black pineapple, allowing for an extensive bill of fare. The daily menu uses only the finest fresh produce, fish, meats and fowl. A wide-ranging antique-style, state-of-the-art wine cellar, unique to the Caribbean, offers over 8,000 bottles of the world's most exceptional vintages.

Recalling the grace and grandeur of a colonial estate, Stanford created this luxurious restaurant to awe-inspire the dining patron. He spared no expense, including an unlimited budget for an exquisite tabletop that includes hand-laundered Garnier Thiebaut table linens, custom-made sterling silver goblets, Bernardaud china and Christofle flatware.

"I wanted to build a restaurant that serves the finest and freshest foods, accompanied by a prodigious selection of fine wines, in a setting fit for royalty at an accommodating price. I want diners, whether they are regular Antigua patrons or first-time visitors, to feel like they are pampered guests in a private dining room," said Stanford, whose insistence on quality across all spectrums of his global interests is well-known.

Executive Chef Andrew Knoll, previously of New Orleans' Delmonico, is known for his creative Creole seafood pairings and innovative meat curing techniques. "The Pavilion Antigua is an opportunity for me to combine the best of French Creole cuisine with the most lush and tropical Caribbean ingredients," says Chef Knoll. "The result is gastronomically tantalizing."

Signature dishes include Alaskan Halibut served with piquillo peppers, heirloom beans, Maine lobster-smoked pimentsn fricassee, and gaufrette potatoes and La Belle Farms Foie Gras Pan Roast with Antiguan black pineapple marmalade and macadamia nut buttered crhpes, and Pan-fried Blue Crab Cake with ham hock black bean rago{t, accompanied by roasted chili lime butter sauce and crispy plantain chips.

The Pavilion Antigua showcases a world-class wine cellar, with storage capacity for 8,000 bottles of fine wine from around the world. At the helm is sommelier Aleksandar Jovanovic, identifying selections from only the finest vineyards. Designed for wine aficionados, the cellar's antique timber oak ceiling is from a traditional English barn and has handmade brick walls and weathered French limestone floors. Guests are invited to relax in The Portanos cocktail lounge before or after dinner. The lounge, serving delectable Caribbean cocktails and premium spirits, is reminiscent of a traditional English social club with an old-world maritime flair.

Exceptional fare is complemented by exceptional service. The main air-conditioned dining room seats 26 for dinner, while The Portanos seats 12. There is also private dining room seating 14 and private wine lounge for more intimate events. Evening attire is requested, with jackets required for gentlemen.

Set on a hilltop overlooking the Stanford Cricket Ground, the majestic setting includes breathtakin