Remember to call for reservations 506-3859
Lunch Menu for Summer Semester Will Be:
Monday - Thursday
Appetizer Plates:
Lobster Quesadilla
Tender bites of lobster, poached in an herb infused court bouillon and grilled in a flour tortilla with black beans, peppers and onions, and three cheeses Served with an avocado and Ancho sauce.
Mediterranean Appetizer Plate
Toasted Flatbread served with tabbouleh, hummus, roasted tomatoes and olives
Soups:
Lobster Bisque
Our version of the classic lobster bisque simmered with sweet sherry and garnished with pecan wood smoked bacon “croutons”.
Sweet Tomato Basil Soup
Sweet ripe tomatoes simmered with garlic and fresh basil and served with a petite smoked Gouda grilled cheese sandwich.
Salads:
Key West Caesar Salad
Crisp romaine lettuce, sweet grape tomatoes, red cabbage and hearts of palm tossed with Pecorino Romano cheese, crispy onion straws and our creamy Caesar dressing.
Garden Summer Salad
A blend of crisp seasonal greens, tomatoes, cucumbers, red onions, goat cheese, and house made croutons. Served with your choice of honey bacon vinaigrette, Tuscan vinaigrette, or buttermilk blue cheese dressing
Mediterranean Lamb Burger
Ground lamb blended with 12 herbs and spices and grilled to order. Served on a fresh baked garlic bun and served with Greek Farmhouse salad and Garlic Fries.
Bang-Bang Shrimp Salad
Tempura fried shrimp tossed in a sweet and spicy chili sauce and served over crisp Asian style vegetables and fresh greens. Served with our choice of dressings
Grilled Vegetable Strata
Zucchini, yellow squash, vine ripe tomatoes, fresh eggplant and sweet red onions, grilled and layered with fresh mozzarella cheese, Italian sweet basil and a fresh tomato sauce
Grilled Salmon Niçoise Salad
Grilled fresh Loch Duart Salmon filet, new potatoes, tomatoes, artichoke hearts, olives and hardboiled eggs with a classic French vinaigrette
Chicken and Mash
Tender breast of chicken pan-sautéed golden brown and served over mashed potatoes with natural gravy and fresh vegetables
Florida Style Crab Cake
Premium lump crab cake pan fried golden brown and served with Remoulade sauce, roast fingerling potatoes and fresh vegetables
New York Sirloin Steak Frites
Choice New York steak pan seared with garlic-herb butter and served with truffle parmesan fries and arugula lemon salad
Roast Turkey Baguette Sandwich
House smoked breast of turkey on a fresh baked French bread with herbed mayonnaise, crisp marinated vegetables, and cranberry chutney. Served with truffle parmesan fries
Strawberry Rhubarb Pie
Fresh strawberry and rhubarb pie baked with an almond streusel and garnished with sweet whipped cream.
Crème Brûlée
Creamy baked custard with caramelized sugar and fresh berries.
Molten Chocolate Cake
Sweet, rich, dark, chocolate cake with a warm molten center. Served with house made vanilla bean ice cream.
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LUNCH
Friday
There is no Friday Lunch Service during our Summer Semester
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Dinner
Wednesday
May 29, 2013
Featuring a Menu Inspired by
Appetizer – (First course)
Starter – (Second Course)
Entrees (Main Course)
Please Note - Our menu is subject to change based upon product availability and vendor delivery
