Indigo 4 Restaurant

Indigo 4 Restaurant, seasonal Caribbean cuisine in Yacht Haven Grande

Indigo 4 Restaurant is a refined seasonal Caribbean cuisine establishment located in Yacht Haven Grande, St. Thomas, U.S. Virgin Islands. The restaurant is open for dinner Tuesday through Sunday, 5:30 PM to 10:00 PM, and offers Sunday brunch from 10:00 AM to 2:00 PM. The culinary offering is built around local Caribbean flavors and dishes made with seasonal ingredients.

A menu with Caribbean accents and room for customization

The Indigo 4 menu combines Caribbean-inspired dishes with classic restaurant preparations. The restaurant allows diners to build their own combinations, pairing a protein with the sauces and sides of their choice. Available sauces include green peppercorn, gorgonzola, curry vinaigrette, and béarnaise.

Starters

• Fried calamari with banana peppers and carrot relish, served with a seasonal pepper aioli sauce.
• Crab cake with roasted pineapple salsa and three-island sauce.
• Conch fritter with three-island sauce.
• Sautéed mussels with onion, garlic, tomato, thyme, white wine, and toast.
• Classic Caesar salad with croutons and Caesar dressing.
• Market salad with mixed greens, passionfruit vinaigrette, and market vegetables.
• Conch chowder.
• Freshly baked house-made bread with garlic herb butter.

Entrees

• Grilled salmon with baked mac & cheese, green beans, and mango soy ginger sauce.
• 8 oz filet mignon pan-seared with green banana and horseradish mash, burnt broccoli, and béarnaise sauce.
• 14 oz New York strip grilled with coconut ginger mushrooms, roasted mashed potatoes, and brandy peppercorn sauce.
• 14 oz ribeye pan-seared with white cheddar and parmesan cauliflower gratin, green beans, and gorgonzola cheese sauce.
• Chicken breast stuffed with white cheddar, served with roasted mashed potatoes, fried Brussels sprouts, and chicken gravy.
• Rack of lamb pan-seared with white cheddar and parmesan cauliflower gratin, green beans, and curry vinaigrette.
• Local fish of the day, prepared in the best way, with a warm salad of pumpkin, spinach, asparagus, plantain tostones, and citrus vinaigrette.
• Double bone pork chop pan-roasted with stewed black beans, fried Brussels sprouts, and mango chutney.
• Local lobster tail with roasted potatoes and vegetables in lemon butter sauce (market price).
• Pan-seared scallops and grilled shrimp with white wine garlic butter sauce, served with linguine pasta.
• Penne with roasted vegetables, olive oil, and garlic.
• 48 oz grilled tomahawk steak, served with two sides and the sauce of your choice.

Sides and desserts

The menu includes sides such as green beans, roasted mash, wilted spinach, mac & cheese, and lobster mac & cheese. Desserts include coconut tamarind key lime pie, donut bread pudding with dulce de leche ice cream, chocolate-chocolate cake, and vanilla crème brûlée.

Chef Benji and cooking with local ingredients

Chef Benji, owner of Indigo 4, is responsible for an offering that uses local ingredients. The menu features preparations that combine restaurant techniques with Caribbean ingredients, such as green banana and horseradish mash or coconut ginger mushrooms.

Reservations and experience

The restaurant accepts reservations by email and phone, and also offers an online reservation system. The page suggests the possibility of arranging romantic dinners for two or special celebrations with family and friends, requesting reservations by email.

Location and contact

Yacht Haven Grande, St. Thomas USVI · Phone: 1-340-714-4447 · Email: info@indigo4vi.com