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 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

 House Smoked Filet of Salmon 9
Wrapped in a Summer Vegetable and Black Sesame Seed Crepe Garnished with Red Onion, Capers and a Lemon Dill Crème Fraîche

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

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

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


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

 Basil Caesar 9
A Twist on the Classic

 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 6 - - - - Grilled Asparagus 6


Pan Seared Scallops 26
Served Over Chorizo Sausage and Green Onion Polenta
Finished with Parmigiano-Reggiano Sauce

 Grecian Shrimp and Scallops 27
Shrimp and Scallops 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 36
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, Chorizo 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 Lightly Sautéed Arugula
Finished with Port Wine Reduction

Chicken Marsala 23
Medallions of Breast of Chicken, Mushrooms, Shallots and Garlic
Finished with Marsala Wine Sauce, Served Over Linguini

 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 Mac ‘n Cheese and Haricots Vert
Finished with Garlic and Fresh Herb Maitre ‘d Butter