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Lunch
Dinner

APPETIZERS

 Soup du Jour 7

 Creole Style Crab and Lobster Bisque 9

 Florida Gulf Shrimp Stuffed with Lump Crab Meat 11
Classic Beurre Blanc

Seared Scallops 10
Served Over Tomato-Ginger Chutney with Balsamic Reduction

Lump Crab Cake with Tarragon Mustard and Caper Sauce 10

Roasted Portobello Mushroom 12
Topped with Lobster, Shrimp, Marinated Artichoke Hearts
Béarnaise Sauce

Sesame Seared Yellowfin Tuna 10
Orange-Ponzu, Wasabi Cream and Pickled Ginger

Panko Encrusted Warm Buffalo Mozzarella Cheese 9
Served Over Wilted Spinach, Topped with House Made Tomato Salsa

 Escargot Sautéed in Butter, Garlic, Shallots and Chives 10
Served in Saffron Cream Sauce with Grilled Ciabatta Crostini

Drambuie Chicken Liver and Roast Duck Pâté 10
Served with Manchego Cheese and House Made Red Wine Jelly

Classic Steak Tartare 12
Finely Chopped Black Angus Beef Tenderloin
Topped with Quail Egg Fried Over Easy Served with Chopped Red Onion, Capers, Whole Grain Mustard and Lavash Crackers

 Grilled Brie 10
Served with Arugula Pesto, Toasted Pine Nuts and Toast Points

 SALADS AND SIDES

 Baby Greens and Romaine with Walnuts and Feta Cheese 8
Strawberry-Mint Vinaigrette

Classic Caesar 9

 Bibb Lettuce, Baby Greens, Fresh Berries and Pecan Crusted Warm Goat Cheese 12
Vanilla Bean-Champagne Vinaigrette

Crispy Iceberg Lettuce Wedge 9
Served Over Baby Spinach with Chunky Bleu Cheese Dressing
Sprinkled with Applewood Smoked Bacon and Red Onion
Sautéed Garlic Spinach 5 - Grilled Asparagus 5
Chef’s Choice Mac ‘n Cheese 5

ENTREES

Pan Seared Mustard Glazed Scallops 26
Served Over Polenta Cakes with Creamy Spinach
Finished with Beurre Blanc

 Grecian Shrimp and Scallops 27
Sautéed in Butter, Lemon, Garlic, Scallions, Grape Tomatoes and Kalamata Olives Finished with Cream Sherry Sauce and Feta Cheese, Served Over Linguini

 8 Ounce Cold Water Lobster Tail,
Lightly Breaded and Deep Fried 39

Vanilla Bean-Frangelico Cream Sauce, Risotto and Vegetable du Jour
Butter Poached Also Available

 Pan Seared Fresh Herb Encrusted Red Snapper 32
Served Over Crabmeat, Andouille Sausage and White Bean Cassoulet

 Almond Encrusted Grouper 32
Pan Seared, Served with Fresh Asparagus and Risotto du Jour, Finished with Galliano Sauce

 Grilled Atlantic Salmon 26
Served Over Cashew Coconut Rice and Garlic Spinach Finished with Thai Barbeque Sauce

Peppercorn and Parsley Seared Yellowfin Tuna 28
Served with Potato Mash and Topped with Lightly Sautéed Arugula
Finished with Port Wine Reduction

Chicken Rollatini 23
Breast of Chicken Stuffed with Mozzarella and Prosciutto
Panko Crusted and Deep Fried, Served Over Linguini, Finished with Alfredo Sauce

Roast Duckling Crisply Seared 32
Served With House Made Rice Pilaf and Baby Carrots
Finished with Orange Liqueur-Peppercorn Sauce

“ New Zealand Lamb Two Ways” 29
Parmesan Encrusted Lamb Chops – Asparagus and Feta Cheese Stuffed Lamb Loin
Pan Roasted and Served with a Mint and Feta Cheese Polenta Cake and Baby Carrots
Finished with Mint Liqueur Cream Sauce

  “Trio of Flavors” 35
Florida Gulf Shrimp Stuffed with Lump Crab Meat
- Beurre Blanc
Grilled 4 Ounce Medallion of Beef Tenderloin
- Béarnaise Sauce
Sea Scallops Over Smashed Baby Green Peas
Served with Dauphinoise Potatoes and Sautéed Baby Arugula

Grilled Filet Mignon 33
Served with Potato Mash and Vegetable du Jour, Finished with Béarnaise Sauce

With Fried or Poached Cold Water Lobster Tail 59

Rum Glazed Filet Mignon Topped with Crispy Onion Straws 33
Served with Dauphinoise Potatoes and Vegetable du Jour

12 Ounce Grass Fed Grilled Rib Eye Steak from Seminole Pride® 35
Served with Chef’s Choice Mac‘n Cheese and Vegetable du Jour
Finished with Garlic and Fresh Herb Maitre ‘d Butter