APPETIZERS

Soup du Jour 6

 Creole Style Crab and Lobster Bisque 9

 Pan Seared Scallops
Pear and Sun Dried Cherry Relish, Gorgonzola Cheese
Finished with Port Wine Reduction 11

Lump Crab Cake with Tarragon Mustard and Caper Sauce 10

 Tempura Battered Shrimp with Asian Slaw 9

 Calamari Fra Diavolo 8

 Jumbo Asparagus Encrusted with Panko Breadcrumbs and Deep Fried Served Over Baby Greens, Topped with Premium Lump Crab Meat and Béarnaise 11

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

 Lightly Seared Yellowfin Tuna with an Orange-Ponzu Reduction Wasabi, Pickled Ginger 9

 Grilled Polenta Topped with St. Andre Cheese
Sautéed Arugula, Shiitake and Cremini Mushrooms 8

 Escargot Sautéed in Butter, Garlic, Shallots and Chives Served in Saffron Cream Sauce with Grilled Ciabatta Crostini 11

 3 Ounces Grilled and Sliced Rib Eye Steak with Roasted Shallots, Garlic and Mushrooms Served on Toasted Ciabatta, Finished with Mornay Sauce 11

Antipasto - Selection of Cheese and Fruit, Prosciutto
Marinated Artichoke Hearts and Spiced Olives, Tuscan Bread 9

 SALADS

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

 Classic Caesar 9

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

Crispy Iceberg Lettuce Wedge
Served Over Baby Spinach with Chunky Bleu Cheese Dressing
Sprinkled with Applewood Smoked Bacon and Red Onion 9

 Sautéed Garlic Spinach 6

Grilled Jumbo Asparagus 6

ENTREES

Pan Seared Mustard Glazed Scallops
Served Over Polenta Cakes and Creamy Spinach, Finished with Beurre Blanc 24

Shrimp, Scallops and Calamari Sautéed with Grape Tomatoes, Baby Spinach, Mushrooms
White Wine and Garlic, Served Over Angel Hair Pasta 25

 Cold Water Lobster Tail, Lightly Breaded and Deep Fried
Vanilla Bean-Frangelico Cream Sauce, Vegetable and Risotto du Jour 39

Pan Seared Fresh Herb Encrusted Red Snapper
Served Over Crabmeat, Andouille Sausage and White Bean Cassoulet 31

 Almond Encrusted Grouper with Galliano Sauce
Fresh Asparagus, Risotto du Jour 29

 Grilled Atlantic Salmon Served Over Cashew Coconut Rice and Garlic Spinach
Finished with Thai Barbeque Sauce 24

Peppercorn and Parsley Seared Yellowfin Tuna
Sautéed Arugula, Potato Mash, Finished with Port Wine Reduction 26

Breast of Chicken Stuffed with Spinach, Bacon and Bleu Cheese Finished with Cremini Mushrooms and Lemon-Dijon Mustard White Wine Sauce Served with Green Onion, Parmesan Cheese Potato Croquette 24

Roast Duckling Crisply Seared, Orange Liqueur-Peppercorn Sauce Served Over Long Grain-Wild Rice 29

 “Trio of Flavors” –
Pan Seared Fish du Jour
Sautéed Mayport White Shrimp, Fresh Spinach,
Lemon Beurre Blanc
Tenderloin of Beef Medallion, Béarnaise Sauce,
Dauphinoise Potatoes 31

Grilled Filet Mignon
Béarnaise Sauce, Potato Mash, Vegetable du Jour 31

 With Fried or Grilled Cold Water Lobster Tail 59

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

12 Ounce Grilled Rib-Eye Steak with Bleu Cheese Sauce
Fingerling Potatoes Tossed with Garlic Butter and Fresh Herbs Vegetable du Jour 34

New Zealand Lamb Chops with Fresh Mint and Basil Pesto
Potato Mash, Vegetable du Jour 37

 18% Service Charge Added to All Checks