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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 11
Served Over Tomato-Ginger Chutney with Balsamic Reduction

Lump Crab Cake with Tarragon Mustard and Caper Sauce 10

Roasted Portobello Mushroom 13
Topped with Lobster, Shrimp, Marinated Artichoke Hearts
Béarnaise Sauce

Sesame Seared Yellowfin Tuna 11
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 11
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 13
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

Sau téed Garlic Spinach 5 Grilled Asparagus 5

 Chef’s Choice Mac ‘n Cheese 5

ENTREES

Pan Seared Mustard Glazed Scallops 27
Served Over Polenta Cakes with Creamy Spinach
Finished with Beurre Blanc

 Grecian Shrimp and Scallops 28
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 33
Served Over Crabmeat, Andouille Sausage and White Bean Cassoulet

 Almond Encrusted Grouper 33
Pan Seared, Served with Fresh Asparagus and Risotto du Jour, Finished with Galliano Sauce

Grilled Atlantic Salmon 27
Served Over Cashew Coconut Rice and Garlic Spinach, Finished with Thai Barbeque Sauce

Peppercorn and Parsley Seared Yellowfin Tuna 29
Served with Potato Mash and Topped with Lightly Sautéed Arugula
Finished with Port Wine Reduction

Chicken Rollatini 24
Breast of Chicken Stuffed with Mozzarella and Prosciutto
Panko Crusted and Deep Fried, Served Over Linguini, Finished with Alfredo Sauce

 Oven Roasted Duckling 33
Served With House Made Rice Pilaf and Baby Carrots
Finished with Orange Liqueur-Peppercorn Sauce

Walnut and Fresh Herb Crusted New Zealand Lamb Chops 30
Served with Mint Pesto Potato Puree, Haricots Vert and Baby Carrots
Finished with Blackberry Sauce

  “Trio of Flavors” 36
Florida Gulf Shrimp Stuffed with Lump Crab Meat
- Beurre Blanc
Grilled 4 Ounce Medallion of Beef Tenderloin
- Béarnaise Sauce
Sea Scallops Over Roasted Red Pepper and Bacon-Cream Corn Served with Dauphinoise Potatoes and Sautéed Baby Arugula

Grilled Filet Mignon 34
Served with Potato Mash and Vegetable du Jour, Finished with Béarnaise Sauce

With Fried or Poached Cold Water 8 Ounce Lobster Tail 62

Rum Glazed Filet Mignon Topped with Crispy Onion Straws 34
Served with Dauphinoise Potatoes and Vegetable du Jour

12 Ounce Grass Fed Grilled Rib Eye Steak from Seminole Pride® 36
Served with Chef’s Choice Mac‘n Cheese and Vegetable du Jour
Finished with Garlic and Fresh Herb Maitre ‘d Butter