Dinner Specials for Tuesday, February 9th
Soup Du Jour
Smokey Tomato Bisque 6
With Fresh Ricotta Cheese
Salad
Roast Beet Salad 12/7
Roasted Beets, Crumbled Goat Cheese, and Pistachios served over Organic Baby Greens with a Ruby Red Grapefruit Vinaigrette
Appetizers
Crab and Crawfish Beignets 12
Served with a Roasted Jalapeño Tarter
Entrees
Pasta Orleans 29
Sautéed Gulf Shrimp Set atop a Bed of Linguine Topped with a Zesty Mushroom and Scallion Cream Sauce
Wine Suggestion:
Pinot Noir, Acacia (glass/bottle) 14/54
Entrees
Florida Rock Lobster 36
½ lb Baked Florida Rock Lobster Tail Served with Drawn Butter
Wine Suggestion:
Chardonnay, Stags’ Leap Winery (glass/bottle) 12/49
Chargrilled Pompano 36
Local Fresh Pompano lightly Chargrilled and served with a choice of Almondine, Picatta, or Meuniere Sauce
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38
Local Fresh Boat Run Stone Crabs 38
1lb Served chilled accompanied with a
Keylime Mustard Sauce
Wine Suggestion:
Chardonnay, Sterling (glass/bottle) 9/35
Local Favorite 34
Bronzed Grouper served on a bed of Sautéed Brussel Sprouts with Prosciutto, Roasted Garlic, Shallots, and Parmesan Cheese finished with Orange Butter Sauce
Wine Suggestion:
Cabernet Sauvignon, Chateau St. Michelle (glass/bottle) 8/31
American Red Snapper 33
Black Grouper 34
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine, or Meuniere Sauce
