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Thin slices of tomato with basil, thyme, and olive oil, cooked on a thin layer of puff pastry
My version of gazpascho served cold, garnished with crab meat
Classical style shrimp bisque
Cold terrine of foie gras, served with sweet and sour fruit compote
Veal sweetbread sautéed with shallots, shitakee mushrooms, dry vermouth and cream
Snails in garlic and herb butter
Large Key West shrimps sautéed with garlic, herbs, saffron, tomato, and white wine
Filets of local snapper roasted with olive oil, served with a tomato, onions, garlic, basil and anchovie sauce
Grilled diver scallops from Maine, served with a cream of garlic sauce
Grilled fish, selection and preparation according to the market of the day
Florida pompano filet sauté, with butter, shallots, garlic and lemon sauce
Scaloppini of grouper sauté served with a pinot noir, shallots, and pepper corn sauce
Boneless duck breast and preserved duck leg, grilled, served with a red wine sauce, and garnished with cassoult beans
Veal shank braised with vegetables, white wine, wild mushrooms, and braised leeks
Grilled black Angus bone in tenderloin, served with a red wine sauce and gratin of potatoes
U.S. prime rate of lamb, roasted, served with cassoulet beans and confit tomatoes
baked in red wine, mushrooms, pearl onions, smoked bacon and herbs
Imported cheese from small producers
Valrhona chocolate soufflé or Grand Marnier served with a vanilla bean custard
Thin slices of Granny Smith apples on a thin layer of puff pastry, served with a Calvados custard
Our own Chanticleer sorbets, raspberry, strawberry, mango, and white peach
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