TASTING MENU

Our tapas portions are designed to give
your palette a chance to
sample and share a few different
sensations at one seating.

Dinner is served from 5:00 - 9:00 p.m.

Reservations Suggested

 

 

Course I

Our Signature Caesar
Grilled Heart of Romaine Drizzled with Truffle Oil and Grated Parmesan
Chalone Chardonnay     Half Glass 4.     Full Glass 8.
9

Arugula Salad
Arugula with Strawberry, Sweet Onion,Walnut Dust & Tomato Oregano Vinaigrette
Villa Wolf Pinot Gris     Half Glass 3.5     Full Glass 7.
8

Gulf Shrimp
Gulf Shrimp Tostada, Lettuce, Cherry Tomato Salsa & Cumin Scented Oil
Cornaro Pinot Grigio     Half Glass 3.     Full Glass 6.
9

Oman Lobster Tail
Lobster on a Chiffonade of Lettuce,Herbs ,Yellow Tomato Steak,Fresh Mozzarella & Aussie Port Vinaigrette
Nora Albarino     Half Glass 3.5     Full Glass 7.
11

Yellowfin Tuna
Seared Ahi Tuna with Grilled Papaya, Cucumber and Mint
Robert Pecota Sauvignon Blanc     Half Glass 4.     Full Glass 8.
12

Crab Cake
Lump Crab Cake with Sweet Chili Lo Mein Salad
Dr.”L” Loosen Reisling     Half Glass 4.     Full Glass 8.
11

Course II

Long Island Duck
Duck Breast with Red Curry Risotto and Olives
E. Guigal Cotes du Rhone     Half Glass 3.5     Full Glass 7.
12

Escargot
Succulent Escargot, Merlot Cream Sauce and Truffled Ciabatta Dice
Laurel Glen ‘Reds’ Zinfandel     Half Glass 4.     Full Glass 8.
9

American Bison Meatloaf
With Mashed Sweet Potatoes and Porcini Gravy
Mackenzie Cabernet Sauvignon     Half Glass 4.     Full Glass 8.
12

Sea Scallop
Pan Seared Sea Scallop with Charred Tomato and Lobster Broth
Richard Hamilton Viognier     Half Glass 4.     Full Glass 8.
11

Vegetarian Casserole
A Melange of Wild Mushrooms and Risotto
MacRostie Chardonnay     Half Glass 4.5     Full Glass 9.
10

Chef’s Pasta of The Day

Course III
May Be Ordered In Double Portions.

Short Ribs
Braised Beef Short Ribs with Yellow Saffron Rice and Grilled Scallions
Marquis Phillips Shiraz     Half Glass 4.5     Full Glass 9.
12

Filet Mignon of Pork
Pork with Sweet Cherry Pesto and Meditteranean Cous Cous Salad
Eberle Syrah     Half Glass 4.5     Full Glass 9.
11

Swordfish Steak
Swordfish with Serrano Ham , Roasted Tomato and Caper Cream
MacRostie Chardonnay     Half Glass 4.5     Full Glass 9.
12

Porterhouse of Spring Lamb
    Lamb with Mongolian Marinade, Wild Mushroom Stew and Chives
Sinskey Merlot     Half Glass 4.     Full Glass 8.
12

Black Grouper
Pan Seared Grouper with Timbale of Scrambled Eggs ,Sweet Sausage,
Walla Walla Onion Confit
Robert  Pecota Sauvignon Blanc       Half Glass 4.     Full Glass 8.
12

Snapper
Chefs Choice Snapper with Mandarin Pineapple Salad and Candied Pecans
Cartlidge & Brown Pinot Noir Half Glass 3.5 Full Glass 7.
12

Atlantic Salmon
Filet of Atlantic Salmon with Andouille Sausage and Roasted Garlic Cream
ZD Chardonnay Half Glass 5.5 Full Glass 11.
12

Chef’s Cheese Course
Small Plate (Three)           Large Plate (Five)           Market

Cheeses From Andrea’s Gourmet of Sanibel.

 

Photo by Jim McCracken