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with Sherry
fresh lump crab meat, jicama slaw, lemon horseradish sauce
sundried cranberry butter sauce
oven steamed with coconut milk, red Thai curry and lime (available as entree over pasta)
sherried currants, cumberland sauce and raspberry squiggle
garlic butter cream sauce in puff pastry
brandied dates, baby greens and lavosch crackers
baked Florida oysters with spinach, pancetta and pernod, topped with mornay sauce (when available)
organic greens, currants, gorgonzola cheese and pinenuts
romaine lettuce, croutons, pecorino romano cheese and our roasted garlic dressing
romaine, romano cheese and our roasted garlic dressing
mushrooms sauteed with pancetta, garlic and shallots, flamed with Jack Daniels, finished with veal demiglace (available vegetarian)
herb rubbed and honey glazed, baked on cedar, lemon horseradish sauce
sauteed with garlic and roasted red peppers in a butter sauce over smoked mozzarella and basil ravioli
lump crab meat baked in our Imperial Sauce, jicama slaw and lemon horseradish sauce
with oven roasted tomatoes, chorizo, capers and fresh Italian cheeses
the semi-boneless leg is slow braised, the breast is grilled with a cranberry apple demiglace
citrus mustard and fresh herb marinade, brandied demiglace
vanilla bean sauce with shiitake and crimini mushrooms and sweet marsala wine
8 ounces, pan seared or grilled, roasted shallot and merlot demiglace
our own black licorice ice cream with raspberry coulis and a meringue
sauteed in butter, flambeed with dark rum, with our vanilla bean ice cream and fresh whipped cream
classic French custard with burnt sugar glaze
rich chocolate cake with a warm molten center, topped with fresh whipped cream
granny smith apples cooked in butter, brown sugar and spices, baked to order, and topped with puff pastry and fresh whipped cream
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