| Angel City Oysters |
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Hand breaded fried oysters indian long pepper aioli |
| Little Creek Frog Legs |
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Cajun spiced, mango rum glaze |
| Steak Tartare |
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Classically prepared |
| Ahi Tuna |
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Served rare, lemon myrtle crust napa cabbage slaw chili pepper citrus vinaigrette |
| Diver Scallops |
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Seared or blackened beurre blanc |
| Warmed Brie & Portobello Mushroom |
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Baked with dried fruits roasted nuts & fig puree |
| Boca Grande Crab Cake |
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Scallion aioli & red chili pepper glaze |
| Indian Town Shrimp Cocktail |
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Citrus scented shrimp, 3 tier cocktail sauce |
| Lobster Bisque |
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| Gator Creek Stew |
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Hearty chowder with white beans alligator and greens |
| Baked Onion Soup |
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| Pine Island Steakhouse Salad |
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Iceberg wedge lettuce, creamy gorgonzola, heirloom tomato, bacon, shaved red onion, chopped egg |
| Grilled Hearts of Romaine |
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Warmed goat cheese palm sugar vinaigrette |
| Heirloom Tomato Salad |
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Red onion, blue cheese balsamic vinaigrette |
| Caesar Salad |
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Shaved parmesan & toasted croutons |
| Filet Mignon |
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Roasted garlic. 8 oz or 10 oz |
| Bone-In Ribeye Steak |
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20 oz |
| New York Strip |
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5 Peppercorn rub. 12 oz or 16 oz |
| Chiefland Porterhouse 24 oz |
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Smothered with vidalia onion gravy |
| Punta Rassa Skirt Steak |
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Pickled onion & chimichurri sauce |
| Zecks Steak & Shrimp |
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Center cut ribeye & shrimp scampi |
| Land Remembered Surf and Turf |
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Fillet & lobster8 oz filet and lobster or new york strip and lobsteror or one pound cold water lobster tail |
| Chateaubriand for Two |
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20 oz Prime filet carved tableside bearnaise sauce garlic mashed potatoes, wild mushrooms grilled asparagus |
| Steak Toppings |
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Suwannee creek crab oscar jumbo shrimp scampi oregon blue cheese béarnaise sauce sauce diane au poivre |
| Chefs Fresh Catch of the Day |
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Choice of preparation |
| Blackened |
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Cilantro buerre blanc |
| Pan Seared |
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Brown butter, lemon & capers |
| Broiled |
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Almonds & fresh chives |
| Cedar Plank & Broiled |
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Roasted cipollini onion & chive butter |
| Baked Potato |
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| Baked Sweet Potato Mashed with Honey Butter |
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| Gator Drool Beer Braised Collard Greens |
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| Garlic Sauteed Baby Spinach |
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| Caramelized Vidalia Onions |
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| Onion Rings |
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| Creamed Spinach |
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| Grilled Asparagus with Hollandaise |
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| Wild Mushrooms |
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| Lobster Macaroni and Cheese |
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| Butter Poached Maine Lobster & 4 Cheese Fondue |
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| Lamb Tequesta |
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Dry rubbed with roasted garlic stone ground mustard |
| Spit Roasted Free Range Chicken |
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Airline free range chicken breast bourbon pecan sauce, collard greens |
| Tobias Braised Short Ribs |
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Served with garlic mashed potatoes |
| Chocolate Mousse Cake |
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12 oz. Portion of chocolate mousse cake, layered with pecan nougatine, flourless chocolate cake and a milk chocolate cream filling. Topped with raspberry ganache & fresh fruit |
| Warm Pioneer Bread Pudding |
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Port wine reduction, rum raisin ice cream and crispy almond lace cookie |
| A Land Remembered Key Lime Pie |
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Layers of crispy graham cracker, caramelized key lime, fresh whipped cream and raspberry sauce |
| Glendas Banana Cream Pie |
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Delicious homemade pie crust filled with fresh banana compote tossed in crème de banana liquor. topped with fresh whipped cream and chocolate shavings; resting in a pool of caramel. |
| MacIvey Strawberry Cheesecake |
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Vanilla bean cheesecake along with strawberry bavarian glazed with strawberry coulis |
| Homemade Cordial Ice Cream |
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Honey bourbon, coffee baileys and vanilla amaretto ice creams presented on chocolate pound cake garnished with a pistachio meringue stick |
