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Children's Menu Available Upon Request 2009 Dinner Menu First Course
Corn Crab Cakes Served over Mixed Greens tossed in Red Wine Vinaigrette, Roma Tomatoes, Roasted Corn, and Chipotle Aioli 10 Calamari Provencal Fried Fresh Florida Calamari with sautéed Shiitake Mushrooms and Cherry Tomatoes in Vermouth. Served with Herb Butter and Cocktail Sauce 11 Grilled Scallops and Shrimp Served in an Avocado Cream sauce with Sun dried Tomatoes, Leeks, and crispy Parsnip strings 12 Duck Confit Crepes Classic Duck Confit wrapped in fresh Crepes with Shiitake Mushrooms,Roasted Red Bell Peppers and Creamy Red Wine Pan Jus 10 Tuna Pan Seared, Sesame encrusted Tuna served on a bed of grilled Pineapple, Red Onion and Red Bell Pepper with a trio of Dipping Sauces: Wasabi, spicy Sweet and Sour, and traditional Soy Sauce 14 Salads Lightly charred Wedge of Romaine with Herbed Crostinis, Parmesan Crisps, Cherry Tomatoes, and Chipotle Caesar dressing 9 Baby Spinach tossed in White Balsamic Poppy Seed Vinaigrette, with fresh Strawberries, Mandarin Oranges, Red Onions, Toasted Walnuts, and Goat Cheese 8 Mixed greens in Red Wine Vinaigrette with Julienne Carrot, fried Shallots, melted Tomato, and Goat Cheese 6 Fresh Mozzarella and Heirloom Tomato slices with fresh Basil drizzled in a Balsamic Reduction served over Mixed Greens tossed in Red Wine Vinaigrette 10
Beef Tenderloin Grilled Beef Tenderloin, twice baked Potato stuffed with Poached Lobster Tail and white Vermont Cheddar. Served with Grilled Asparagus and Lobster-Chive compound Butter 34 N.Y. Strip Pan Seared N.Y. Strip smothered in caramelized Onions, Mushrooms and Gorgonzola. Served with Garlic whipped new Potatoes, Baby Carrots and Sugar Snap Peas sautéed in Garlic-Chive Oil 32
Ribeye Grilled 12oz. Ribeye glazed with Cranberry Bourbon Gastrique served with a Rosemary and Goat Cheese Croquette and Bacon seared Brussel Sprouts 28 Pork Chop Pan Seared Frenched Pork Chop with Crab Stuffing, drizzled with Cajun Cream sauce served with hand battered Fried Okra and caramelized Sweet Potato discs in a Brown Sugar Cream Glaze 27 Seafood Risotto Cajun marinated Shrimp, Scallop, Lobster and Calamari in a Creamy Risotto with poached Asparagus, Roasted Red Pepper and baked Parmesan Crisp 28
Salmon Poached Atlantic Salmon served over Capellini with lightly sautéed Sugar Snap Peas, Red Onion and Cherry Tomatoes in Chive Oil topped with a light Dill Cream Sauce 25 Tilapia Hand battered Fried Tilapia with Cajun potato salad, crispy Zucchini and Squash Fritter, and Citrus Tartar Sauce 26
Duck Slow roasted Duck in a traditional Goan Vindaloo over Basmati Rice served with sautéed Spinach and Toasted Almonds with Spicy Mango Chutney and fresh baked Naan 27 Chicken Rosemary roasted Chicken Breast, slow roasted Red Potatoes, Baby Carrots, and Brussels Sprouts, in a White Wine broth 18
Roasted Vegetable Curry Chef’s choice Garden Vegetables slow roasted in a South Indian Curry Sauce served over Basmati Rice with Spicy Mango Chutney and fresh baked Naan 16
Garden Pasta Lightly breaded Eggplant over Capellini with Red Onions, Cherry Tomatoes and Green Peppers in a Roasted Red Pepper cream sauce 17
Five course prix-fixe available nightly. Please ask your server for details William Lyle, Executive Chef
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