Phone
352-735-0059

 

Hours of Operation

Lunch Dinner
Tues - Sat 11am - 3pm Tues - Thurs 5pm - 9pm
Sundays 11:30 am - 3:30pm Fri & Sat. 5pm - 10pm
Lounge open all day

 

Lunch Menu

   
Soups & Starters
   
crab bisque
  fresh jumbo lump crab in a classic bisque.
with wild mushrooms, leeks, sherry and fresh tomato.
   
irish whiskey onion soup
  caramelized onions in a jameson's irish whiskey broth. with homemade croutons, swiss & mozzarella cheese.
   
tempura dipped artichoke hearts
  pesto cream cheese stuffed artichoke hearts.
served with our sweet & hot mustard.
   
   
Into The Garden
   
warm tenderloin salad
  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.
   
chicken avocado salad
  toasted pecan chicken salad served over mixed greens & sliced avocado. topped with cucumber, tomato, sprouts & cheddar.
   
blackened chicken caesar salad
  romaine lettuce, tossed with our own caesar dressing.
topped with strips of tender blackened chicken.
garnished with cucumber, tomato, crouton & red onion.
   
the market cobb
  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.
   
apple walnut spinach salad
  spinach salad with apples, walnuts & raisins. garnished with eggs, mushroom, alfalfa sprouts & sun-dried cranberry.
   
strawberry salmon salad
  lightly blackened north pacific salmon, atop mixed baby greens, tossed in balsamic vinaigrette with fresh strawberry & toasted coconut.
   
chesapeake bay crab cakes
  twin jumbo lump crab cakes with seasonal fruit chutney. served over mixed greens with cucumber, tomato, sprouts & red onion.
   
   
Sandwich Board
   
french onion burger
  eight ounce burger, char grilled & served on a toasted kaiser. topped with sauteed mushrooms, onion, bacon & swiss cheese.
   
california burger
  half pound burger layered with grilled california avocado. finished with melted pepper jack & a roasted red pepper aioli.
 
blackened gorgonzola burger
  hearty eight ounce burger blackened & served on a toasted kaiser. topped with gorgonzola bleu cheese & crisp bacon.
   
grilled portobella wrap
  marinated zellwood mushroom, grilled & wrapped in tortilla. with spinach, red pepper, onion, asparagus, sprouts & gorgonzola mayo.
   
the goblin club
  stacked on sourdough; ham, roasted turkey, bacon, swiss, art hearts, avocado, sprouts, lettuce & tomato with pesto mayonnaise.
   
roasted turkey croissant
  fresh roasted turkey on a toasted split croissant. topped with crisp bacon, lettuce, tomato & gorgonzola mayonnaise.
   
grilled chicken fontina
  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.
 
chicken bruschetta
  tender breaded chicken breast, topped with melted mozzarella, homemade bruschetta & crispy basil on a toasted kaiser.
   
potato crusted grouper sandwich
  fresh florida black grouper, pan seared & finished alforno. served on a toasted kaiser with our peach chive chutney.
   
blackened salmon
  filet of north pacific salmon, lightly blackened & served over herb infused rice. topped with crumbled bleu cheese & smoked bacon crisps.
   
Alaskan king crab quesadilla
  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.
 
roast pork tenderloin sandwich
  fresh pork tenderloin, lightly floured & pan seared. brushed with balsamic pineapple glaze. served with melted mozzarella cheese & an apple-red onion-jicama slaw.
   
   
   

Dinner Menu

   
   
Soups & Starters
   
   
crab bisque
  fresh jumbo lump crab in a classic bisque, with wild mushrooms, leeks, sherry & fresh tomato.
   
irish whiskey onion soup
  caramelized onions in a jameson's irish whiskey broth. with homemade croutons, swiss & mozzarella cheese
   
chesapeake bay crab cakes
  baked jumbo lump crab cakes served on fresh baby greens & finished with a zesty peach chive chutney.
   
escargot vol au vent
  escargot sauteed in garlic, shallots & spinach, served with puff pastry & shitake mushroom. drizzled with a champagne cream sauce.
   
tempura dipped artichoke hearts
  pesto cream cheese stuffed artichoke hearts, served with our sweet & hot mustard.
   
fried green tomatos
  fresh green tomato, sliced thin and lightly breaded. layered with goat & cream cheese. finished with a tomatillo-bacon drizzle.
   
hazelnut scallops
  tender sea scallops pan seared with a light cracked hazelnut crust. drizzled with a clover honey balsamic.
   
alaskan king crab quesadilla
  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.
   
   
Butcher's Market
   
roasted garlic n.y. strip
  twelve oz. center-cut prime new york strip, chargrilled & finished with a roasted garlic beurre compose. crowned with crisp leeks.
   
filet napoleon
  twin 4oz. medallions of beef tenderloin, layered with spinach, portobella, shallots & sun-dried tomato. finished with gorgonzola bleu cheese & a porcini bordelaise.
   
roast port tenderloin
  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.
   
new zealand rack of lamb
  tender lamb rack, roasted & encrusted with fennel, mustard seed & roasted garlic. finished in a brandy-mint demi-glace.
   
veal mascarpone
  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.
   
   
   
baked chicken rockafeller
  tender quarter roaster chicken breast, stuffed & baked with fresh spinach, asiago cheese, bacon & mushroom. drizzled with a tarragon beurre blanc.
   
chicken molli
  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.
   
pignoli crusted chicken milanese
  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.
   
   
shrimp & scallop saute
  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.
   
blackened black grouper
  fresh florida black grouper, lightly blackened & topped with an andouille sausage, roasted red pepper & corn salsa finished in a roasted red pepper aioli.
   
wasabi crusted salmon
  fresh north pacific salmon filet, baked with a sweet & tangy crust. finished with a japanese horseradish, honey mustard & soy glaze.
   
macadamia crusted rainbow trout
  fresh water rainbow trout, crusted with almond & macadamia. pan-seared & oven baked. finished in a classic beurre blanc.
   
dorado key west
  filet of hawaiian mahi-mahi, sauteed & crowned with alaskan king crab. with avocado, tomato & lime. drizzled in a chardonnay cream sauce.
   
   
entrees served with choice of caesar or mixed green garden salad. vegetable du jour & chef's starch
   


   
           
           
           
 
© 2006 The Goblin Market Restaurant