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| crab bisque |
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fresh jumbo lump
crab in a classic bisque.
with wild mushrooms, leeks, sherry and
fresh tomato. |
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| irish
whiskey onion soup |
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caramelized
onions in a jameson's irish whiskey broth. with homemade croutons,
swiss & mozzarella
cheese. |
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| tempura dipped artichoke hearts |
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pesto cream cheese
stuffed artichoke hearts.
served with our sweet & hot mustard. |
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| warm tenderloin salad |
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filet
of beef tips, sauteed medium rare, with mushroom
& onion in balsamic vinaigrette.
tossed in spring mix with tomato,
red onion, cucumber, sprouts & toasted almond. sprinkled with
shaved parmesan. |
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| chicken avocado salad |
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toasted
pecan chicken salad served over mixed greens
& sliced avocado. topped with cucumber, tomato, sprouts & cheddar. |
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| blackened chicken caesar salad |
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romaine
lettuce, tossed with our own caesar dressing.
topped
with strips of tender blackened chicken.
garnished with cucumber,
tomato, crouton & red onion. |
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| the market cobb |
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turkey,
bacon, art hearts & eggs,
layered with tomato, olives & alfalfa sprouts, sprinkled with
cheddar and crumbled bleu cheese. served on mixed greens and topped
with
toasted almonds. |
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| apple walnut spinach salad |
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spinach
salad with apples, walnuts & raisins.
garnished with eggs, mushroom, alfalfa sprouts & sun-dried
cranberry. |
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| strawberry salmon salad |
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lightly
blackened north pacific salmon, atop mixed baby greens, tossed
in balsamic vinaigrette with fresh strawberry
& toasted coconut. |
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| chesapeake
bay crab cakes |
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twin
jumbo lump crab cakes with seasonal fruit chutney. served over
mixed greens with cucumber, tomato, sprouts & red onion. |
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| french onion burger |
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eight
ounce burger, char grilled & served
on a toasted kaiser. topped with sauteed mushrooms, onion, bacon & swiss
cheese. |
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| california burger |
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half
pound burger layered with grilled california avocado. finished
with melted pepper jack & a roasted red pepper aioli. |
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| blackened
gorgonzola burger |
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hearty
eight ounce burger blackened & served on a toasted kaiser. topped
with gorgonzola bleu cheese & crisp bacon. |
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| grilled portobella wrap |
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marinated
zellwood mushroom, grilled & wrapped
in tortilla. with spinach, red pepper, onion, asparagus, sprouts
& gorgonzola mayo. |
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| the goblin club |
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stacked
on sourdough; ham, roasted turkey, bacon, swiss, art hearts, avocado,
sprouts, lettuce & tomato
with pesto mayonnaise. |
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| roasted turkey croissant |
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fresh
roasted turkey on a toasted split croissant. topped with crisp
bacon, lettuce, tomato & gorgonzola
mayonnaise. |
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| grilled
chicken fontina |
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tender
grilled chicken breast, layered with sauteed spinach, roasted red
pepper, red onion, mushroom & bacon. finished with a fresh
basil aioli. served on a toasted kaiser. |
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| chicken
bruschetta |
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tender
breaded chicken breast, topped with melted mozzarella, homemade
bruschetta
& crispy basil on a toasted kaiser. |
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| potato crusted grouper sandwich |
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fresh
florida black grouper, pan seared & finished
alforno. served on a toasted kaiser with our peach chive chutney. |
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| blackened salmon |
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filet
of north pacific salmon, lightly blackened &
served over herb infused rice. topped with crumbled bleu cheese &
smoked bacon crisps. |
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| Alaskan
king crab quesadilla |
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tender
alaskan crab meat, served with poblano pepper, caramelized onion
& melted brie in a toasted tortilla turnover. topped with seasonal
fruit chutney & tarragon creme fraiche. |
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| roast pork
tenderloin sandwich |
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fresh
pork tenderloin, lightly floured & pan seared. brushed with balsamic
pineapple glaze. served with melted mozzarella cheese & an apple-red
onion-jicama slaw. |
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| crab
bisque |
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fresh
jumbo lump crab in a classic bisque, with wild mushrooms, leeks,
sherry & fresh tomato. |
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| irish
whiskey onion soup |
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caramelized
onions in a jameson's irish whiskey broth. with homemade croutons,
swiss & mozzarella cheese |
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| chesapeake
bay crab cakes |
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baked
jumbo lump crab cakes served on fresh baby greens & finished
with a zesty peach chive chutney. |
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| escargot
vol au vent |
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escargot
sauteed in garlic, shallots & spinach, served with puff pastry
& shitake mushroom. drizzled with a champagne cream sauce. |
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| tempura
dipped artichoke hearts |
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pesto
cream cheese stuffed artichoke hearts, served with our sweet &
hot mustard. |
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| fried
green tomatos |
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fresh
green tomato, sliced thin and lightly breaded. layered with goat
& cream cheese. finished with a tomatillo-bacon drizzle. |
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| hazelnut
scallops |
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tender
sea scallops pan seared with a light cracked hazelnut crust. drizzled
with a clover honey balsamic. |
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| alaskan
king crab quesadilla |
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tender
alaskan crab meat, served with poblano pepper, caramelized onion
& melted brie in a toasted flour tortilla turnover. topped with
seasonal fruit chutney & tarragon creme fraiche. |
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| roasted
garlic n.y. strip |
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twelve
oz. center-cut prime new york strip, chargrilled & finished
with a roasted garlic beurre compose. crowned with crisp leeks. |
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| filet
napoleon |
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twin
4oz. medallions of beef tenderloin, layered with spinach, portobella,
shallots & sun-dried tomato. finished with gorgonzola bleu
cheese
& a porcini bordelaise. |
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| roast
port tenderloin |
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fresh
pork tenderloin, lightly floured & pan seared. brushed with balsamic
pineapple glaze. served with an apple-red onion-jicama relish.
drizzled with a roasted garlic demi-glace. |
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| new
zealand rack of lamb |
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tender
lamb rack, roasted & encrusted with fennel, mustard seed & roasted
garlic. finished in a brandy-mint demi-glace. |
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| veal
mascarpone |
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tender
veal escalope, pounded thin & dusted in seasoned flour. sauteed
& served with bacon, wild mushroom & onion. finished with a
mascarpone-marsala cream sauce over angel hair. |
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| baked
chicken rockafeller |
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tender
quarter roaster chicken breast, stuffed & baked with fresh spinach,
asiago cheese, bacon & mushroom. drizzled with a tarragon beurre
blanc. |
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| chicken
molli |
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tender
chicken breast lightly floured, pan seared & smothered in a rich
sauce molli with 16 spices & mexican chocolate. served over herb
infused rice. topped with crisp tortilla. |
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| pignoli
crusted chicken milanese |
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sauteed
breast of chicken with a fine pine nut crust over capellini. with
artichoke hearts, sun-dried tomato, asparagus & scallion. finished
with a pesto herb cream sauce. |
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| shrimp
& scallop saute |
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tender
sea scallops, jumbo shrimp sauteed with garlic, shallots & caper
berries. layered over angle hair with prosciutto, roasted red pepper
& artichoke hearts. finished in a classic lemon beurre blanc. |
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| blackened
black grouper |
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fresh
florida black grouper, lightly blackened & topped with an andouille
sausage, roasted red pepper & corn salsa finished in a roasted
red pepper aioli. |
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| wasabi
crusted salmon |
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fresh
north pacific salmon filet, baked with a sweet & tangy crust. finished
with a japanese horseradish, honey mustard & soy glaze. |
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| macadamia
crusted rainbow trout |
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fresh
water rainbow trout, crusted with almond & macadamia. pan-seared
& oven baked. finished in a classic beurre blanc. |
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| dorado
key west |
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filet
of hawaiian mahi-mahi, sauteed & crowned with alaskan king crab.
with avocado, tomato & lime. drizzled in a chardonnay cream sauce. |
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entrees
served with choice of caesar or mixed green garden salad. vegetable
du jour & chef's starch |
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