Soups

Lobster Bisque 7

Gazpacho 7

Soup du Jour

Cup 5 

Bowl 7

Salads

Salad du soleil                          

Thinly sliced heirloom tomatoes and mozzarella cheese topped with a chiffonade of basil and drizzled with extra virgin olive oil and balsamic vinegar.

Crab Salad                                               

Lump blue crab meat, avocado, mango and Euro cucumber layer topped off with a hot finger pepper and tropical fruit puree.

Fall Salad                                    

Fresh spring mix tossed with toasted pine nuts, crisp apple slices, dried apricots, raisins, fresh strawberries and raspberries. Served with strawberry-raspberry vinaigrette.

Caesar Salad with chicken     

Fresh Romaine lettuce, cherry tomatoes and croutons tossed in our home-made Caesar dressing, sprinkled with parmagiano cheese and topped off with a grilled chicken breast and a parmagiano crisp.

Sandwiches

All Sandwiches come with a choice of a cup of soup, small Caesar, iceberg wedge or fries. (lobster bisque + $2.00

Gourmet Hamburger              

A juicy 10 oz, never frozen, burger served with lettuce, tomato and pickle and a side of home-made chips. Build it your way; add cheese, bacon, or sautéed mushrooms.

Open faced soft-shell crab

Fried soft-shell crab served open face on focaccia with radish sprouts, lettuce, tomato and a chipotle aioli.

Spicy Chicken Wrap                             

Served with avocado, tomato, cheese and a southwest aioli.

Turkey and Brie Melt             

Served with thin slices of prosciutto, lettuce and tomato.

Oyster Po Boy                             

Crispy fried oysters served on a hoagie with lettuce, tomato and a chipotle aioli.

Fish & Chips                                            

Guiness beer battered cod served with home-made chips and malt vinegar.

Pasta

Vegetarian delight                                        

Sautéed zuchinni, sundried tomatoes, broccoli, mushrooms and butternut squash tossed with egg noodles and a white wine sauce.

Shrimp in cream sauce                                   

Sautéed shrimp, pasta, mushrooms and asparagus tips tossed in a creamy white sauce.

Pesto Pasta                                                          

Egg noodles tossed with broccoli, sun dried tomatoes, pine nuts, grilled chicken and parmagiano cheese

and finished with fresh basil and a pesto sauce.

Shrimp and Mushroom Risotto                  

Creamy Arborio rice tossed with shrimp, wild mushroom, asparagus tips and parmagiano cheese, flavored with truffle butter and finished with fresh lemon wedges.  Served with a skewer of grilled Key West gulf shrimp.

Appetizers 

Kobe Carpaccio

Premium Japanese steak, thinly sliced and seasoned with poblano pepper powder.  Served with an arugala salad with a savory mustard aioli.

Vegetable Napoleon

Layers of white eggplant, roasted red peppers, shitake mushrooms and phillo dough wrapped asparagus drizzled with truffle oil and a sweet apricot balsamic reduction. 

Zucchini Grenade

Fried baby zucchini stuffed with fancy peppers, wild mushrooms, locally grown white eggplant and parmagiano cheese, then drizzled with a sweet apricot balsamic reduction. 

Fresh Mozzarella Salad

Thinly sliced heirloom tomatoes and mozzarella cheese topped with a chiffonade of basil and drizzled with extra virgin olive oil and balsamic vinegar. 

Crab Salad

Lump blue crab meat, avocado, mango and Euro cucumbers layered on top of a finger hot pepper and topped off with a tropical fruit puree.

Caesar Salad

Fresh Romaine lettuce, cherry tomatoes and croutons tossed in our home-made Caesar dressing, sprinkled with parmagiano cheese and served with a parmagiano crisp.

Iceberg Wedge

A crisp wedge of iceberg lettuce served with sliced cherry tomatoes and drizzled with creamy blue cheese dressing a crunchy bacon crumble.

Fall Salad

Fresh spring mix tossed with

Russian Salad

Chopped tomatoes, cucumbers, onions, fancy peppers, radishes and dill tossed in a light coating of sunflower oil, balsamic vinegar and salt and pepper.

Tuna Tartar

Fresh yellow fin tuna diced and tossed in basil oil, garlic, and cilantro and finished with salt and pepper.

Lobster Bisque 

Entrees 

Marinated Duck

Boneless duck breast marinated with orange slices, Grand Marnier and port wine then pan seared and finished in the oven.  Served with a side of saffron and garlic infused Israeli couscous, baby carrots and French green beans and finished with a port wine reduction. 

Shrimp and Mushroom Risotto

Creamy Arborio rice tossed with shrimp, wild mushroom, asparagus tips and parmagiano cheese, flavored with truffle butter and finished with fresh lemon wedges. Served with a skewer of grilled Key West gulf shrimp.

Filet Mignon

House cut tenderloin crusted with crushed black peppercorns and pan seared to your preference.  Served with mashed potatoes and topped with truffle butter and a frisee salad. 

Seafood Pasta

Florida little neck clams and fried bay scallops on a bed of linguini cooked al dente tossed in an heirloom tomato, fancy pepper and shellfish broth. 

Lump Crab Risotto

Sweet roasted corn and lump crab meat risotto tossed with parmagiano cheese and topped with a drizzle of truffled butter. 

Ravioli

Ravioli stuffed with Maine lobster and vanilla mascarpone cheese surrounded by a creamy lobster broth and topped with sautéed butternut squash.

Pesto Cavatelli

Cavatelli pasta tossed with broccoli, heirloom tomatoes, pine nuts, grilled chicken and parmagiano cheese and finished with fresh basil and a pesto sauce.

Asian Salmon

Pan seared salmon served with fancy peppers, asparagus and finished with a panzu sauce.

Bourbon Braised Beef

Braised beef short ribs cooked in bourbon infused veal stock flavored with onions, carrots and leeks and served on a bed of grilled vegetables. 

Salmon Tartar and Ahi Tuna

Finely diced and seasoned salmon tartar served with Japanese style seaweed salad and thinly sliced pepper crusted tuna cooked rare and wasabi infused white asparagus. 

Salmon du Soleil 

Pork Chops

A thick double cut bone-in pork chop marinated and grilled to perfection served over roasted potatoes, onions and peppers and drizzled with a black forest glaze.

Stuffed chicken

A tender breast of chicken stuffed with shitake mushrooms, peppers and asparagus and served with stuffed baked tomatoes and topped with a marsala sauce.

Old School Lamb

New Zealand lamb breaded with Dijon mustard and mint infused breadcrumbs alongside a yogurt mint vanilla sauce and served with ricotta gnocchi tossed in a light cheese sauce.

New School Lamb