Antoinette’s is an eclectic, artful local favorite restaurant with a relaxed atmosphere serving global cuisines with a Caribbean twist. Traditional, authentic ingredients are used, enabling our kitchen to hold true to varied and interesting cultural recipes.
House made Caribbean style fried polenta served with our jerk aioli. Three sticks.
Panko crusted sustainable fish, yams green onions and hot pepper. Three patties.
Jalapeno peppers filled with minced elk and cream cheese. Three poppers.
Beef cubes friend in garlic butter with jerk seasoning, bell perpper and parsley.
Anton's own family recipe of sweet and spicy chicken wings.
Sauteed in olive oil with garlic, smoked paprika, onions and spicy peppers.
Panko and coconut crusted squid topped with chili flakes and lemon juice.
Two pieces of our house-made crispy spring rolls with sweet chili sauce.
Two pieces of our Vegan house-made spicy crispy summer rolls with tamarind chili sauce.
Cheesy macaroni formed into cubes then covered in panko and fried. Served with our decadent Truffle Mushroom gravy.
A garlic lover's dream. Three pieces of our fried pastry.
Garlic Hummus, Olive Hummus and Fiery Hummus served with carrots, celery and house made flat bread.
Caribbean recipe of potato, pineapple, bell pepper, onion and carrot curry in a flaky pastry. Two samosas.
Mixed Greens, shredded carrots, tomatoes, dried tropical fruits and coconut in a guava vinaigrette with house made float croutons.
Add pan-fried Chicken or Pork for $5,
Parsley, red onions, tomatoes and couscous mixed in a lemon pepper dressing.
Papaya, carrots, bell pepper, red onions, ginger and mixed greens with your choice of pan-fried Chicken or Pork.
Ripe banana, tomato and onions.
Mixed vegetable soup with coconut cream and rice.
Our signature Spicy Paprika, Potato, Yam, Carrot and Onion Soup.
All of our soups are served Vegan. You may add your choice of protein: Chicken, Shrimp or Pork.
Traditional Curry recipe from Trinidad and Tobago with Carrots, Chickpeas and Potatoes.
Heirloom 24-hour seasoned chicken cooked in a light brown sweet butter sauce with rum.
Made with fresh guava and Caribbean curry powder, carrots, bell pepper, onions and cilantro. Make Vegan and substitute with Veggie Meat
Traditional TnT sweet and spicy pork served inside phyllo pastry with Macaroni Pie and Potato Fries
Pork, Beef or Chicken. Our version of the Middle Eastern classic barbecue cooked on coals. Served with Calypso Rice, Garlic Turnover and Tabbouleh Salad.
Our version of the Filipino mixed pork dish loved by Anthony Bourdain. Served with Fried Egg and Garlic Rice.
Gently seasoned lentils with carrots, tomatoes and squash. Served with Calypso rice and tabbouleh salad. Add pan-fried Chicken or Pork for $5.
Half Pound Canadian Bison patties seasoned with our house marinade and served with caramelized onions on our Caribbean Float Bun with spicy potato fries on the side. Add Mozarella or Cheddar Cheese for $2. Ham or Fried Egg for $3 each.
Our version of the German classic made with a panko breading mixed with our six-chili blend. Served with mixed greens, and spicy potato fries and sauerkraut.
Our version of the Dutch Caribbean classic meatball dish using Elk and mushroom cooked in thick gravy, formed into meatballs then breaded with panko and fried. Served with our decadent Truffle Mushroom sauce, Calypso rice, mixed greens and spicy potato fries.
A Mango lover’s dream curry with ginger and cayenne served with tabbouleh salad, garlic turnover and Calypso Rice. Replace Veggie Meat with Pork or Chicken add $3
Fish and Yam cakes cooked in a sweet and sour ginger tomato and rhum sauce in the Trinidad and Tobago style. Add pan-fried Shrimp, Squid or Scallops for $8.
Cream sauce pasta with bell peppers, garlic, onions, parsley, parmesan cheese, jerk chicken and garlic shrimp. We can make this Vegan with Coco cream and Veggie Meat.
Our take on the spicy potato, onion and tomato curry much loved in the Caribbean. Served with Calypso rice and Tabbouleh salad. Add pan-fried Chicken or Pork for $5.
Two soft tacos with Jerk seasoned meat, lettuce, onions, pineapple, tomatoes, jalapeno mayo, cheddar cheese and Caribbean tomato salsa. Replace Beef with Shrimp, Scallop and Squid for $5.
(Caribbean Bouillabaisse) Sustainable fish, shrimps and squid cooked in a rich broth with potatoes, carrots, yams with black pepper and Rhum.
Fish, shrimps, scallops, clams, mussels and squid cooked in a spicy coconut ginger curry with potatoes, carrots, cilantro and bell peppers.
Our vegan version of the indigenous Canadian staple dish of corn, beans and squash. Served with float bread and yam shoestring fries. Add protein: Bison Meatballs $7 | Fish and Yam Cakes $5 | Ground Elk $7
The traditional eggs Benedict of perfectly poached eggs, ham and Hollandaise sauce on our house made float bread.
Our take on the popular Trinidad and Tobago Stew Fish with fish and yam cakes, poached eggs and spicy rhum tomato sauce on our house made float bread.
Our version of the much loved South African Peri-Peri recipe. Served with plump shrimp in a spicy paprika, garlic and chili sauce.
Our spice Caribbean pork on our house made float bread served with poached eggs, mixed greens and spicy potato fries.
Our take on the favorite Japanese Chicken, Mirin, Onion and Dashi Omelet dish on float bread with Gari Ginder and mixed greens on the side.
Our gourmet Bison Burger sliders with barbeque sauce and eggs on float bread served with mixed greens and spicy fries.
Our decadent Pork Schnitzel with poached eggs and truffle mushroom sauce on float bread then served with spicy fries, sauerkraut and mized greens.
Our take on the favorite Southeast Asian rice, pork and spinach porridge brought by Chinese immigrants. Served with float bread sticks and poached egg.
Our take on the classic Indian Potato, Onion and Tomato Curry. Served with poached eggs on our house made float bread with mixed greens.
*We can omit the eggs to make this vegan,
Our take on the Filipino sizzling pork, beef liver, red onion, lime and chili dish loved by Anthony Bourdain, served with poached eggs and Hollandaise sauce on float bread.
Juicy acidity and fruity sweetness, well balanced, fresh, zesty, and lingering.
Tight-grained oak aromas meet with lemon rind, lie blossoms and a touch of smoke on the nose.
Sweet fruity aromas of apricots, citrus and peaches, combined with pleasant oak notes. Fresh and lively in mouth, this wine, with concentrated stone fruit flavors, is fresh, tasty, full and savory.
Fresh citrus and green apple notes. Versatile fruitiness and refreshing acidity. A medium sweet Riesling balanced with a fresh, crisp acidity and versatile minerality.
Aromatic, lightly bubbly white wine brimming with floral and ripe pear aromas, with nutty, berry and citrus notes. Medium sweet, easy-drinking, with citrus, pear, and tropical fruit flavors
Aromas of Key lime pie, orange blossom and lemon-lime soda. Racy acidity slices through the palate, which is sweet in honeysuckle and orange blossom flavors in this medium-sweet wine.
Aromatic bouquet with hints of tropical fruit, pineapple, elderflower and citrus. On the palate, it is fresh and fruity with balanced sweetness, and expresses notes of ripe tropical fruits like pineapple and mango, followed by white flowers and lime.
Made with Sovereign Opal grapes, the wine begins with aromas of ginger and citrus. It delivers intense and exotic tropical fruit flavors, with a balance that gives the wine a dry finish.
Pale Straw in color, fresh zesty citrus, spice, and floral aromas. Upfront lime and nectarine characters with rose petal and lychee flavors are complemented by a supple mouthfeel, honey tones backed with spice and a zingy slightly dry acid finish.
Bright yellow bubbles rise to the top bursting in an expression of celebration. This is a light-bodied wine sparkling with soft floral and fruit nuances.
A high quality, classy sparkler that's a spectacular value! Aromas of Granny Smith apple, hazelnut, toasted bread with a bit of acidity and generous mouthfeel. Constantly rated among the best in the world.
Traditional cava par excellence, made using the classic varieties from the D.O. Cava: Macabeo, Xarel·lo and Parellada. Its fresh, fruity and delicate aromas make it the ideal option for aperatif.
A sweet and fruity sparkler enjoyed for its value. It has aromas and flavors of sweet table grapes and ripe pear, along with light floral and yeasty notes.
Cherry, strawberry, and clove aromas on the nose with a silky medium bodied palate.
Rich, smoky aromas followed by sweet cherry and raspberry with light spice and floral/leafy notes. Dry with soft tannins and a fresh, fruity palate leading to flavors of smoky coating red fruit - plum, cherry - with spicy/peppery, cocoa notes on the finish.
Medium to full body, spicy coffee and chocolate aromas combine with fruit that hit you all at once. Outstanding with Red Meat!
Threaded with sunbaked red fruits with subtle notes of leather, tobacco, and chocolate. The oak provides this wine elegance and soft vanilla touches. Concentrated with balanced tannins.
A ripe wine with pronounced notes of black cherries, blackcurrants, plums, and a subtle touch of vanilla from the oak barrels. Delicate notes of black plums complemented by silky tannins. An enveloping wine with well-balanced palate.
The intense nose offers cedar, vanilla bean and buttered toast with notes of pecan nut and roast cashew. An attractive, savory palate of blackberry and ripe plum with integrated charry notes and a lovely soft finish. Finished in Whisky Barrels.
The wine has a clean, brilliant cherry red color. The nose is very attractive, on morello cherry and ripe berry fruit aromas with a highly elegant floral touch. From a round and smooth attack with well-integrated tannins, the wine remains silky while developing a muscular structure on the palate, complex, substantial and full of fruit, with juicy fresh fruit flavours reminiscent of raspberry and black cherry.
A Bordeaux Blend, this wine has rich dark fruits, smoky vanilla notes and subtle whiskey undertones on the nose. The aromas carry onto the palate with red and dark fruits and an intense vanilla cream with hints of whiskey flavors. The tannins are supple and luscious, with balanced acidity and a long finish.
A luscious, smooth, full-bodied Californian Cabernet aged in bourbon barrels. Aromas of fleshy dark fruit with a caramel, toffee finish. Full bodied, smooth on the palate, with balancing acidity, ripe berry notes, and soft oak and spice hints on the finish along with more vanilla notes.
Cranberry, Grapefruit and Peach Juice topped with Ginger Ale.
Add 1.5 oz Vodka, Gin, Tequila or Rum – $10
Mango and Guava Juice topped with Lime Soda.
Add 1.5 oz Vodka, Gin, Tequila or Rum – $10
Orange and Pineapple Juice with a hint of Cranberry Juice topped with Lime Soda.
Add 1.5 oz Vodka, Gin, Tequila or Rum – $10
Peach and Mango Juice with a dash of Grenadine.
Add 1.5 oz Vodka, Gin, Tequila or Rum – $10
Clamato, Worcestershire Sauce, Sriracha, Black Pepper and Lemon.
Add 1.5 oz Vodka, Gin, Tequila or Rum – $10
Three parts Sparkling Wine with Orange Juice or Grapefruit Juice.
Three parts Sparkling Wine with Peach Juice, Mango Juice or Guava Juice.
Three parts Sparkling Wine with Lychee Juice.
Three parts Sparkling Wine with Apple Juice.
Three parts Sparkling Wine with Pineapple and Guava Juice.
House Blend Coffee with a shot of Irish Coffee and a splash of cream.
House Blend Coffee with a shot of Amaretto Liqueur and a splash of cream.
House Blend Coffee with a shot of Caribbean Rhum and a splash of cream.
Strong Black tea with a shot of Caribbean Rhum and a splash of cream.
Whitehorse Yukon Brewed since 1997
Yukon Gold (English Style Pale Ale)
Bonanza Brown (Brown Ale)
Ice Fog IPA (India Pale Ale)
Yukon Red (Amber Ale)
Midnight Sun Espresso (Espresso Stout)
Chilkoot Lager
Apple, Pineapple, Mango, Guava, Lychee, Cranberry, Grapefruit, Orange & Peach
Coke, Diet Coke, Ginger Ale, Iced Tea, Soda Water, Tonic Water