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Lunch
Dinner

APPETIZERS

 Soup du Jour 7

Creole Style Crab and Lobster Bisque 9

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

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 Crostini

 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 Crumbled Bleu Cheese
Dressed with Roasted Tomato Vinaigrette
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 Scallops 26
Served with Spring Pea Risotto and Sautéed Wild Mushrooms
Finished with Beurre Blanc

 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 with House Made Spatzle and Poached Asparagus
in Lemon, Rosemary and Parmesan Broth

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

 Orange Glazed Scottish Salmon 27
Served Over Quinoa Blended with Roasted Pine Nuts
Finely Chopped Grapes, Jicama and Orange Sections

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

Chicken Rollatini with Artichoke Sauce 24
Breast of Chicken Stuffed with Mozzarella and Prosciutto,
Panko Crusted and Deep Fried
Served Over Linguine with Artichoke and White Wine Cream Sauce

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

New Zealand Lamb Chops 30
Walnut Crusted and Pan Roasted
Served Over Goat Cheese Polenta Cake with Vegetable du Jour
Finished with Minted 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

Steak Diane 35
Prepared Traditional Diane Style with Shallots, Mushrooms and Madeira Flamed with Brandy, Finished with Brown Sauce
Served with Potato Mash 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