About Veya Restaurant
A graduate of The Culinary Institute of America in Hyde Park, NY, Chef Carrie Bogar and partner/husband, Jerry Bogar opened Empire Restaurant in Carlisle, Pennsylvania in 1994.
In 2006, carrie and jerry sold their 12 year restaurant “Empire” and made the big move to a tiny island in the Caribbean.
Their restaurant, Veya, on the island of Anguilla quickly garnered rave reviews from The NY Times, Bon Appetit, Food & Wine and The London Times. Frommers wrote that “on an island blessed with top-caliber chefs and the Caribbean’s best dining scene, this Sandy Ground “treehouse” is one of the best-and it’s only been around since 2007. The Pennsylvania chef/owners call their food the “cuisine of the sun”, and it’s a minxy fusion of exotic flavors from hot spots around the globe”.
When not at the restaurant, Chef Bogar enjoys spending time with her three children, traveling and sailing.
- Mon-Sat
6:30 PM TO 10:00 PM
Dinner
- Every night
8:00 PM TO 10:00 PM
Live Music
Just a taste
First Course
Grilled Watermelon, Poached shrimp, Spiced Pecan and Fresh Mint
$16.00Vietnamese Style Crispy Calamari and Nuoc Cham
$15.00Grilled Skirt Steak Lettuce Wraps, Pickled Red Onion, Avocado and Cilantro
$22.00Moroccan Spiced Shrimp Cigars, Roasted Tomato Charmoula amd Spicy Apricot Sauce
$18.00
Second Course
Colombo Spiced Duck Breast - Roasted Brussel Sprouts and Carrot Puree
$40Grilled Local Lobster, Passion Fruit Mustard Sauce, Gingered Sweet potato and Toasted Garlic Spinach
$60.00Korean BBQ Pork Tenderloin - Cucumber Kimchi Cauliflower - Parsnip Puree
$36.00Grilled Jerk Spiced Tuna, Rum Coffee Glaze, Caramelized Pineapple and Fried Plaintains
$40.00Butter Poached Lobster, Spinach Risotto and Crispy Parnships
$48.00
Desserts $12
Warm Chocolate Cake With Chili, Caramelized Bananas and Roaste Banana Ice Cream
Key Lime Pie in a Jar
Trio of Coconut, Ginger and Vanilla Creme Brulees
Chocolate Hazel Mousse Bars with Malted Chocolate Ice Cream, Espresso Creme Anglaise
Seasonal Sorbets, Sauce and Vanilla Bean Ice Cream
Reviews
Fodors - Inventive, sophisticated, and downright delicious, Carrie Bogar’s “Cuisine of the Sun” features thoughtful but ingenious preparations of first-rate provisions. Ample portions are sharable works of art—sample Moroccan-spiced shrimp “cigars” with roast tomato-apricot chutney or Vietnamese-spiced calamari. Jerk-spiced tuna is served with a rum-coffee glaze on a juicy slab of grilled pineapple with curls of plantain crisps, and crayfish in ginger beurre blanc is beyond divine. Dessert is a must.
Frommers - On an island blessed with top-caliber chefs and the Caribbean’s best dining scene, this Sandy Ground “treehouse” is one of the best — and it’s only been around since 2007. The Pennsylvania chef/owners call their food the “cuisine of the sun,” and it’s a minxy fusion of exotic flavors from hot spots around the globe, from Moroccan-spiced shrimp “cigars” to vanilla-cured duck in guavaberry sauce.
