Visitors in Florida tell me they use the Internet to check what's on the Menu at the restaurants they might want to go to. This implys that these web pages might have to be updated every day! Alternately, if there is a different menu for each day of the week, only that day's menu need be displayed (switched), not recreated. Since editing a web page takes time, creating a new menu each day could be more expensive than having a static one. However, keeping the same menu for years does not make much sense either. The data in the following example has not been updated in several years.

The Name of Your Restaurant

Tuesday - Sunday, 5:30 - 9 PM

DINNER MENU

Featured Wines

Appetizers

Salads

Sanwiches

Pastas

Entrees

Sides

Desserts

Prices and items subject to change without notice.

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Appetizers

6.00 Summer Gazpacho with Sour Cream and Chives.
6.50 Tucan Cannellini Bean Soup with Fennel, Pesto and Parmesan Cheese.
7.95 Onion Soup au Gratin
12.50 Prince Edward Island Mussels Steamed with Pinot Grigio, Tomato and Garlic.
16.00 Oyster Sampler with Kumamoto and Beau Soleil Oysters.
12.50 Jumbo Shrimp Cocktail (4)
12.50 Hamachi (Yellowtail) Tartar with Ginger, Shiso Leaves, Cucumber and Mango.
10.00 Flate-grilled Pizza with Gorgonzola, Ricotta and Sweet Red Onion.
15.00 Lobster Salad with Avocado, Asparagus, Hearts of Plam and Truffled Balsamic Vinaigrette.
35.00 Raw Bear Royale: Oysters, Mussels, Shrimp, Lobster and King Crab Legs with Cocktail Sauce and Lemon.

Salads

6.50 Butter Lettuce, Baby Arugula, and Radicchio with Fine Herbs, Shallots, Lemon and Olive Oil.
9.95 Endive and Watercress with Crispy Polenta Croutons, Gorgonzola, Pears and Cranberry Vinaigrette.
9.50 Flat-grilled Trevisano with Goat Cheese, Roasted Beets, Oranges, Pea Sprouts and Citrus Vinaigrette.
11.00 Baby Spinach Salad with Red Onion, Green Apples, Bacon Lardons and Hard-Cooked Egg.
10.95 Grilled Breast of Chicken with Spinach, Colorful Vegetables, Candied Pecans and Ginger Vinaigrette.
10.50 Flat-grilled Bean Curd on Asian Greens with Peanuts, Ginger Crispies and Spicy Thai Dressing,
13.50   or with Grilled Chicken Skewers instead of Bean Curd.
7.95 Our Famous Caesar Salad
14.50   with Chicken,
17.50   or with 4 Jumbo Shrimp.

Sandwiches

We use Wolfneck Farm Natural Beef on our Sandwiches

12.00 Half Pound Wolfe's Neck Farm Hamburger with Hand-cut Fries
13.50 with American, Gruyere or Gorgonzola cheese.
11.00 Grilled Natural Chicken Breast Sandwich with Hand-cut Fries, served with Mango Chutney.
16.50 Char-grilled 8 oz Steak Sandwich on Garlic Crouton with Hand-cut Fries.

Please Note: We do not offer Sandwiches on Fridays, Saturdays or Holiday Sundays between 6:00 pm - 10:00 pm

Pastas

10.95 House-made Cheese and Fresh Herb Ravioli
17.95 with Radicchio, Baby Spinach, Garlic, Parmesan, and Extra Virgin Olive Oil.
11.95 House-made St. Andre Cheese Ravioli with Pear,
18,95 or Toasted Pine Nuts and Opal Basil.
25.00 Flat-grilled Seafood with Spicy Putanesca Sauce on Linguini (Scallops, Shrimp, Cockles, Mussels, Halibut and Lobster).
18.95 Grilled Tofu on Soba Noodles with Napa Cabbage, Shiitake Mushrooms and Green Onions in a White Miso-Hun Dashi Broth with Lemongrass and Ginger

Entrees

24.00 British Columbia King Salmon with Citrus Segments, Virgin Olive Oil, Opal Basil, and Spaghetti Squash.
26.00 Oven Poached Halibut with Julienne of Carrot, Leeks, and Celery, served in a Butter and Truffle Enriched Fish Fumet.
30.00 Composed Pan-Asian Seafood Platter with Sesame-Crusted Tuna Sashimi, Seaweed Salad, Lobster Tail, Vegetable Nori and Tempura Soft Shell Crab.
22.50 Pan-roasted All-Natural Murray's Chicken with Green Peppercorn Sauce and Galic Mashed Potatoes.
30.00 Pan-seared Filet Mignon with Port Garlic Sauce and Stilton Cheese.
36.00 Pan-seared 16 0z Prime New York Sirloin with Beer battered Onion Rings and Hot House Tomato.
26.00 Braised Beef Short Ribs inspired by Coyota Cafe, with Chipotle, Black Bean Refritos and Roasted Poblano Chillis.
18.50 Grilled Portobello Mushroom Stack with Vidalia Onion, Fresh Mozzarella, Pesto and Hot House Tomato, served with Arugula Salad.

Sides

7.50 Pan-roasted Brussels Sprouts with Caramelized Onions, Toasted Garlic and Hazelnuts.
6.50 Basket of Hand-cut Fries.
6.00 Sauteed Baby Carrots, Haricots Verts and Roasted Fingerling Potatoes.
17.50 Steamed Garden Vegetable Plate.
6.95 Sauteed Spinach.
5.50 Garlic Mashed Potatoes.

Desserts

6.50 Key Lime Trifle servered with White Chocolate Chip-Lime and Macadamia Nut Cookies.
7.95 Warm Belgian Chocolate Melt-Away Cake and Coffee Ice Cream with Chocolate-covered Espresso Beans.
7.40 Summer Berry Fruit Pudding with Creme Chantilly.
7.50 Warm Raspberry-Rhubarb Cobbler with Vanilla Bean Ice Cream.
7.00 Choice of House-made Blueberry or Peach Sorbet.
5.50 Haagen-Dazs Ice Cream with Whipped Cream.
7.00 Classic Vanilla Bean Creme Burlee.
7.50 Hot Fudge Sundae.

Prices and items subject to change without notice