EASTER 2017
Jump to: First Course | Main Course | Dessert Course
First Course
LOBSTER BISQUE
Brandy Cream, Lobster Meat
BUTTER LETTUCE
Heirloom Grape Tomatoes, Cucumber, Gorgonzola Cheese,
Pistachios, Garlic Crouton, Creamy Peppercorn
MOZZERALLA BURRAT
Hand pulled Mozzarella filled with Fresh Mozzarella and Cream,
Roasted Peppers, Garlic Confit, Pignolis, Pedro Ximenex Vinegar
HOME MADE SHORT RIB RAVIOLI
Stuffed with Beef Short Rib, Ricotta and Parmesan Cheese,
In a Wild Mushroom Sauce
ANCHO GRILLED JUMBO SHRIMP
English Cucumber Slaw, Lemon Basil Aioli
CRAB CAKES
Chick Peas, Roasted Peppers, Cilantro, Aioli Drizzle
YELLOW FIN TUNA
Black Pepper & Sesame Seed Crust, Seared Rare,
Mango Avocado Salsa, Sweet Chili Sauce
Main Course
PAN SEARED SALMON FILET
Baby Vegetables, Tricolor Potatoes, Tarragon Dijon Vinaigrette
FLORIDA RED SNAPPER FILET
Broccolini, Basmati Rice, Champagne Cream Sauce
1½ LB LOBSTER
Taken from its shell and placed in a crispy eggroll basket over Crab Cake and Fresh Spinach, Mashed Potatoes, Saffron Beurre Blanc
FRENCH CUT CHICKEN BREAST
Chermoula Rubbed, Chorizo, Fingerling Potatoes, Corn, Chive Oil
DOUBLE CUT PORK CHOP
Caramelized Apples, Julienne Vegetables, Fingerling Potatoes,
Apple Cider Demi
GRILLED FILET MIGNON
Baby Carrots, Haricot Verts, Potato Cake, Green Peppercorn Demi
RACK OF LAMB
Asparagus, Yukon Gold Mashed Potato, Whole Grain Mustard Demi
Dessert Course
Chocolate Ganache Cake
Pecan Tart
Ultimate Cookie Cake
Apple Bread Pudding
Fig & Walnut Gelato
Almond Joy
(Coconut ice cream dipped in chocolate,
sprinkled with almond crumbs)
SEVENTY-FIVE DOLLARS PER PERSON PLUS TAX & 20% GRATUITY
Jump to: First Course | Main Course | Dessert Course