| Soup du jour |
9 |
| Ask for Today’s Inspiration |
|
| Red endive salad, Roquefort cheese, toasted walnuts |
11 |
| Sliced Bosc pear and champagne vinaigrette |
|
|
| Heirloom tomatoes, watercress salad |
11 |
Shallot sherry vinaigrette |
|
| Tuna Carpaccio |
12 |
| Thin sliced Ahi tuna, shaved parmeggiano chesse, capers, drizzled with truffle oil |
|
| Escargots bourguignon |
11 |
| Sautéed snails and wild mushrooms in a garlic, parsley butter and herb croutons |
|
| Oysters on a half shell |
Market Price |
| Ask about today’s selection |
|
| Grilled baby octopus |
13 |
| Fingerling potatoes oregano sherry vinaigrette |
|
| Foie Gras |
18 |
| Pan seared Foie Gras, Blackberry sauce, toasted brioche and Granny Smith Apple chip |
|
Steamed Mediterranean Mussels |
13 |
| Shallots, parsley and light Pernod cream sauce |
|
Crab cocktail |
18 |
| Fresh Peeky toe crabs, hearts of palm tossed in a lemon vinaigrette in a cucumber ring |
|
| flatbreads |
| Lamb Flatbread |
16 |
| Feta cheese, oven roasted tomato, roasted garlic puree, sweet balsamic onions and Moroccan Glaze |
|
| Shrimp and Clam Flatbread |
16 |
| Garlic, Fresh Italian Parsley and Parmesan |
|
| Roasted Tomato Flatbread |
15 |
| Basil Pesto and Fresh Mozzarella |
|
| Chorizo and Tomato Flatbread |
15 |
| Chorizo Sausage and Sun Dried Tomato Puree with Manchego Cheese |
|
| entrées |
| Trina Bouillabaisse |
32 |
| Lobster, Shrimp, Clams, Mussels, grouper, snapper, fennel, potatoes in a tomato saffron broth and garlic croutons |
|
| Florida’s darling Yellowtail |
28 |
| Seared local yellowtail snapper wilted leeks, wild mushrooms and sorrel emulsion |
|
| Local Black Grouper |
29 |
| Roasted grouper on a bed of sautéed baby spinach, mashed potatoes, garlic chips, capers and pinot grigio sauce |
|
Branzino |
26 |
| Pan seared Mediterranean sea bass over braised fennel, kalamata olives and oven roasted tomatoes, saffron lemon sauce |
|
| King Salmon |
28 |
Pan roasted salmon over beluga lentils, rendered pancetta finished with a warm truffle Vinaigrette |
|
| Chilean Sea bass |
36 |
Pan roasted sea bass sautéed watercress, braised cherry tomatoes, fingerling potatoes Raisins, capers and olives |
|
Lobster and Scallop “Risotto” |
34 |
Butter poached lobster tail and sautéed scallops over truffle orzo risotto and asparagus tips Blood orange beurre blanc |
|
| Prawn tagliatelle |
29 |
| Sautéed jumbo shrimp, extra virgin olive oil, garlic, baby arugula, prosciutto, with wine and shaved ricotta salata |
|
Herb Roasted Chicken |
21 |
Roasted free range chicken, rosemary potatoes, haricots verts
Natural jus |
|
Grilled Ribeye 20oz |
42 |
| Bone in “Chairman’s Reserve” ribeye, mushroom, potato and Boursin gratin and asparagus with sauce Bordelaise |
|
Filet Mignon |
39 |
| Roasted barrel cut 8oz filet, pommes Lyonnaise and truffle demi |
|
Rack of lamb |
32 |
Herb crusted Colorado rack of lamb, roasted baby vegetables Rosemary demi |
|
executive chef: brian kay
chef de cuisine: farid oualidi |
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