| Florida Rock Shrimp |
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Roma tomatoes, shiitake mushrooms and pesto served with herb risotto |
| Caribbean Crab Cake |
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Watermelon sauce and mango salsa garnished with fresh herbs |
| San Marco Shrimp Cocktail |
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Uncle Mikes remoulade and guava barbecue sauce |
| Sauteed Scallops |
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Macadamia-crusted jumbo scallops with fingerling lime and citrus gastrique |
| Boca Chica Mushroom |
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Crispy tempura-fried portabella mushroom served with tomato, watercress and aged balsamic vinaigrette |
| Escargot |
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Baked in a garlic demi served with basil and creme fraiche, topped with puffed pastry |
| Pepper Crusted Seared Ahi Tuna |
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Cucumbers, red peppers and sweet onion |
| Spinach & Artichoke Dip |
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Served with crostini |
| Let Your Taste Run Wild |
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Our trio sampler of the boca chica mushroom, florida rock shrimp and caribbean crab cake |
| Caesar |
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Classically prepared, topped with parmesan cheese |
| Everglades Garden Greens |
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Served with fresh berries and feta cheese with a pistachio vinaigrette |
| Watermelon & Pistachio-Crusted Goat Cheese |
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Shaved red onions and drizzled with a chocolate-balsamic vinaigrette |
| Cape Sable |
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Heirloom tomatoes topped with arugula, gorgonzola, cinnamon roasted pecans and truffle vinaigrette |
| George Barley |
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Florida rock shrimp tempura croutons, mixed greens, cashews, grilled pineapple and sesame ginger dressing |
| Lobster Bisque |
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Served with truffles, lobster meat and fresh whipped cream |
| Alligator Bay Chowder |
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House specialty |
| French Onion Soup |
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With jarlsburg, gruyere and parmesan cheeses |
| Grilled Angus Filet |
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Angus filet served with roasted fingerling potatoes & baby vegetables complemented with pinot noir demi sauce |
| Grilled Black Angus Rib Eye |
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Angus rib eye served with truffle mashed potatoes & baby vegetables glazed with garlic herb butter |
| Filet Key Largo |
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Filet mignon topped with jumbo lump crabmeat served with truffle mashed potatoes complemented with pinot noir demi-glace and bearnaise sauce |
| Lamb T-Bone |
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Herb-dusted lamb t-bones served with truffle mashed potatoes and baby vegetables complemented with citrus mint jus |
| Free Range Chicken |
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Plantain-stuffed chicken with linguica, rice and beans complemented with Key lime coconut sauce |
| Tenderloin Of Buffalo |
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Filet of buffalo with peppercorn crust served with sliced baked sweet potato and blueberry onion jam complemented with blueberry-balsamic sauce |
| Aged New York Strip |
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Prime cut new york strip served with roasted fingerling potatoes and baby vegetables complemented with wild mushroom sauce |
| Berkshire Pork Chop |
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Brined double berkshire pork chops served with fried buttermilk green tomatoes complemented with whiskey glazed apples |
| Vegetarian Paella |
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Spanish-style saffron rice overflowing with roasted vegetables and fava beans |
| Broiled Florida Grouper |
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Served with smoked tomato grits and asparagus complemented with saffron and pickled bermuda onions |
| Chilean Sea Bass |
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Olive crusted sea bass with artichoke and roasted tomato risotto complemented with Bearnaise sauce |
| Grilled Swordfish |
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Served with arugula in lemon and extra virgin olive oil, fresh tomatoes and fingerling potatoes complemented with a rosemary aioli |
| Thai Curry Seafood |
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Clams, mussels, scallops, shrimp and lobster simmered in coconut curry broth complemented with lo mein. Topped with curly carrots and cilantro |
| Tea & Lemongrass Salmon |
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Pan-seared and served with baby bok choy and enoki mushrooms complemented with lemongrass, green tea and shiitake mushroom broth |
| Porcini Dusted Snapper |
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Sauteed snapper dusted with porcini mushrooms complemented with wasabi buerre blanc, jasmine rice and baby bok choy |
| Baked Sweet Potato |
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With fresh butter |
| Broccolini |
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With lemon and garlic |
| Fresh Asparagus Spears |
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With sun-dried tomatoes, roasted garlic and bearnaise |
| Sauteed Wild Mushrooms |
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With garlic butter |
| San Marco Shrimp Cocktail |
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Uncle mikes remoulade and guava barbecue sauce |
| Boca Chica Mushroom |
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Crispy tempura-fried portabella mushroom served with tomato, watercress and aged balsamic vinaigrette |
| Pepper Crusted Seared Ahi Tuna |
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Cucumbers, red peppers and sweet onion |
| Spinach & Artichoke Dip |
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Served with crostini |
| Charcuterie Platter |
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Serves 2 |
| Caribbean Crab Cake |
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Watermelon sauce and mango salsa |
| Mussels & Linguica Sausage |
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| Fried Calamari |
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Drizzled with curry sauce |
| Strawberry Shortcake |
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Fresh strawberries, whipped cream, yellow cake & strawberry glaze |
| Tiramisu |
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Coffee soaked lady fingers layered with mascarpone mousse |
| Toblerone Ganache Shot |
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Almond cake layered with chocolate toblerone ganache |
| Mocha Cappuccino |
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Mascarpone mousse with a touch of coffee flavor |
| Key Lime Pie |
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Fresh lime & honey-baked mousse, graham cracker crust, topped with key lime & kiwi |
| Key Lime Pie |
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| Pecan Tuile |
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| Creme Brulee |
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| Chocolate Marquise |
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