Here at Morgan's Mango, we try to reflect the life of the islands, a place of dazzling light and color, tropical breezes and starry nights, a relaxed and sensory experience.
By joining us, you will share in the culinary history of an island world crowded with so many wonderful cultures that it takes your breath away. Our food covers many Caribbean cuisines - Creole, Bahamian, Cuban, Jamaican, Haitian, Puerto Rican and Mayan. All of these cuisines have been influenced by the original inhabitants of the islands, the Arawak and Carib Indians, as well as the Africans, East Indians and Chinese who arrived later. Add to these the foods of the Spanish, French, British and Danish settlers, and you have an incredible melting pot of ethnic and classic cuisines.
Hence Cuisines of the Caribbean, a neo-Caribbean experience conveying the juice and jazz of the islands, a carnival of flavors and lifestyles.
Enjoy your Caribbean Adventure with us, if you have any questions about our food or restaurant, please ask.
Thank you for joining us at Morgan's Mango
ZOZOS
We would like to welcome you to ZoZo’s for our ninth season.
We are located right on the water at Gallow's Point Resort. Our upstairs bar, Jax Lounge, opens at 5:00 pm. We serve dinner nightly from 5:30pm – 9:00pm. We accept reservations for parties up to 12 people. For reservations, please call 340-693-9200 or email john@zozos.net.
For parties larger than 12, please refer to our Large Parties link. ZoZo’s is available for private functions and can hold parties up to 70 people. Children under the age of 5 are not permitted to dine in the restaurant. ZoZo’s main dining room is a non-smoking environment. Cigarette and cigar smoking are permitted upstairs in Jax Lounge.
We respectfully request that cell phones are turned off in the dining room.
Recently selected as FIRST CHOICE by Travel & Leisure Magazine
"Where to dine in the Virgin Islands"
RHUMB LINES
Appetizers
Shrimp&Corn Fritters
With far east aioli sauce
8.00
Kaffir-Lemongrass Thai Bouillabaisse
Little neck clams, lobster and shrimp steamed with a classic tangy Thai broth, served with Dipping Wonton chips
13.00
Hot and Sour Grilled Duck
Tender slices of Duck Breast grilled & glazed with Rum Punch Hot and Sour Sauce, served over rice vermicelli
9.50
Thai Crab Cakes
Over Chinese watercress with sweet Chile sauce
10.00
Cracked Pepper-crusted Tuna
Over seaweed salad, drizzled with soy mustard & wasabi cream
11.00
Tempura Rock Lobster Tail
With trio of dipping sauces
12.00
Soups & Salads
Fresh Mango Gazpacho
6.00
Creamy Thai-Curried Coconut Chicken Soup
6.00