Featuring the freshest high quality Seafood, Meats and Market Fresh Vegetables in 3 , 4 or 5 Course dining. Highlights include Surf and Turfs, Classic International/Regional dishes and fresh seasonal salads
All menus are customizable
Fresh Florida Citrus, Basil Pistachio Pesto and Local Greens
Green Goddess Dressing, shaved radish and spring vegetables
Chilled Iceberg, fresh granny smith apples, smoked bacon lardons, creamy buttermilk garlic blue cheese, oven dried tomatoes and warm croutons
Chilled Romaine, Warm Garlic Croutons, Shaved Parmesan and fresh cracked pepper
Baby Kale and Romaine with minced eggs, Parmigiano-Reggiano , Garlic Meyer lemon anchovy vinaigrette
Leafy Greens, tossed in a Sherry Wine Vinaigrette with Heirloom Tomatoes, Peppers and onions finished with a Sherry Wine Honey Glaze with Chorizo
Florida Greens and fresh cut vegetables with choice of homemade dressing
Scallop, Shrimp, Clams and Mussels in a spicy light tomato white wine broth
Sherry Wine and Cream
Silky Smooth with a Crab Beignet and Salsa Verde
Warm Smoked Bacon Dijon Vinaigrette, fresh apples , Blue Cheese, red onion and Walnuts
All entrees are served with Chef's selection of Market Fresh Vegetables unless otherwise requested.
Florida Corn and Leek Fondue with Smoke Bacon and Dry Vermouth Scallop Jus
Oscar Style with Jumbo Lump Crab and Parmesan Lemon Risotto
Creamy White Cheddar Polenta, Chorizo Sherry Wine Mint Sauce and Braised Swiss Chard
Shrimp, Scallops, Fish, Clams and Mussels served over saffron risotto
Sweet Potato Cakes, blackberry thyme gastrique
Topped with Crab Meat, Asparagus and Hollandaise, Corn and Green Chili Beignets
Whipped Cauliflower, Smoked Bacon and Mushroom Ragout, Lemon Basil Sauce
Brandy Peppercorn Sauce and Dauphinoise Potatoes
Cilantro Mint and Lime Marinade, Fried Potatoes and Heirloom tomato salad
Arugula Lemon and Pecornio Salad
Tender Chicken Cutlets in a Classic Italian Sauces
Tender Duck with Crispy Skin, Orange Ginger Sauce and Sesame Seared Baby Bok Choy
Celery Root Puree , Pomegranate Vinaigrette and Glace De Viande with Fondant Potatoes
Sides are added to your menu based on your choices to compliment your meal. Or you can request your own.
Parmesan and Truffle
Chef's Decadent Mac n Cheese
Aglio e olio
Carbonara OR "a la Vodka
Sweet Potato Cakes
Broccolini with Roasted Garlic Dressing
Pan Roasted Cauliflower
Florida Corn and Leek Fondue
Asparagus in Garlic Lemon Butter
Purees: Cauliflower, Celery Root
Spinach and Cannellini Beans Ragout with (or without) pancetta
Heirloom Tomato and Cucumber Salad with Salsa Verde
Glazed Brussel Sprouts with (or without) Applewood smoked bacon
If you prefer a Vegetarian Diet, Chef can create a main entrée just as delicious as the rest.
A menu of choices will be sent for you to decide once the remaining menu is decided.
Special requests are always welcome.
Thanks in advance.