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| STARTERS |
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Shrimp Cocktail |
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11 |
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Classic Cocktail & Remoulade Sauces |
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Buffalo Mozzarella |
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10 |
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Heirloom Tomatoes, Basil, Olive Oil & Balsamic Vinegar |
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Ahi Tuna Tartar |
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12 |
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Capers, Cilantro, Sweet Onions & Shot of Port |
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Crispy Calamari |
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12 |
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Horseradish Aioli, Lemon & Cilantro |
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Spinach & Artichoke Dip |
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8 |
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Goat Cheese & Grilled Pita Chips |
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Fragrant Mussels |
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11 |
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Onion, Garlic & White Wine Broth |
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Conch Fritters |
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11 |
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Habanero Pepper infused Remoulade Sauce |
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Wagyu Kobe Beef Carpaccio |
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12 |
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Tangy Mustard, Olive Oil & Parmigiano Reggiano |
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| FROM OUR CEVICHE MASTER |
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Mediterranean Mix |
10 |
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Shrimp, Calamari, Octopus, Cilantro, Olive Oil & Meyer Lemon |
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Lobster, Coconut and Crab |
14 |
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Jalapeños, Ginger, Cilantro & Key Lime Juice |
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Ahi Tuna |
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13 |
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Sliced Avocado, Florida Orange Juice, Soy Sauce & Wasabi Drizzle |
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Flight of All Three |
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14 |
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| SOUPS AND SALADS |
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Classic Black Bean Soup |
5 |
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Soup du Jour |
7 |
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Osceola Organic Farms Spring Greens, Micro Shoots, Goat Cheese, & Balsamic Vinaigrette |
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12 |
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B&W Growers Hearts of Romaine Caesar, Shaved Parmigiano Reggiano, Caesar Infused Crouton |
12 |
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Panzanella Salad, French Bread, Ripe Heirloom Tomatoes, Cucumber, Onion, Basil, Capers & Garlic-Mustard Champagne Vinaigrette |
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12 |
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Crispy Wedge Salad, Fresh Bacon & Maytag Blue Cheese |
12 |
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| MAIN PLATES FROM OUR FISHERMAN |
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Your Choice of Fish
(Your server will recite today’s Fresh Catch & Seasonal Specials)
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Seared Grouper Grilled Mahi-Mahi
28 28
Blackened Pompano Poached Salmon
28 26
Seared American Snapper Cumin Dusted Tuna
26 28
Pan Seared Alaskan Halibut Speckled Trout
32 26
Broiled Florida Lobster Tail
35 |
|
(Chef Ray is presenting the best way to prepare the
particular seafood item you select. Your choice of a sauce below
will compliment your selection)
Add Your Choice of Sauce
Spanish Sofrito of Tomato, Olives, Onion & Garlic
White Wine, Butter & Capers Sauce
Mango-Avocado Salsa with Cilantro
Served with Fingerling Potatoes & Seasonal Vegetables
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| CHOPS |
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Grilled NY Strip, Sauce Espagnole, (Brown Sauce, Onion, Carrot, Garlic, Herbs & Sherry |
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27 |
|
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Center Cut Filet Mignon, Sauce Béarnaise |
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26 |
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Australian Lamb Chops, Rosemary Demi-Glace & Spearmint Jelly |
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32 |
|
Braised Short Ribs, Tomato, Red Wine Sauce |
18 |
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Pork Tenderloin, Natural au Jus with Port Wine & Sultana Raisins |
19 |
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Veal Chop, Rosemary Demi-Glace |
31 |
|
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Served with Roasted Garlic, Parmesan Brulé Roma
Tomato & Herb Whipped Potatoes |
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| |
| FOR THE TABLE 5.00 |
|
Creamed Spinach
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Sweet Potato Fries |
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Black Beans & Rice |
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Parmesan Fries with Parsley
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Grilled Asparagus, Hollandaise Sauce
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Seasonal Sautéed Vegetables |
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Truffled Parmigiano Reggiano Yucca Fries |
____________________________________________________________ |
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Pasta of the day 12
Regular Semolina, Whole Wheat or Quinoa (high-protein, lower Carbohydrate alternative)
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Specialties
Traditional Home Style Cuban Favorites
from the “Estefan Kitchen”
Served with White Rice, Black Beans and Sweet Plantains
Shredded Beef (Ropa Vieja), Light Tomato Cuban Creole Sauce with Onions & Peppers - (p 91)*
Cuban Style Steak (Bistec de Palomilla), Thin Steak, Seasoned Garlic Salt, Onions & Parsley- (p 75)*
Costa’s Marinated & Grilled Skirt Steak (Bistec de Churrasco), Mojo Marinated, Onions - (p 79)*
Gloria’s Favorite Cuban Style Roasted Chicken (Pollo Asado), Half Chicken Marinated in Naranja Agria (sour orange juice), Olive Oil, White Wine & Light Tomato Cuban Creole Sauce - (p 111)*
24
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Paella a la Costa, Clams, Chicken, Mussels, Shrimp, Scallops, Calamari, Chorizo, Calasparra Rice, Green Peppers & Fresh Peas [preparation time 23 minutes] (recipe not available)
For One 26
For Two 38
* Recipes from Emilio and Gloria Estefan’s Cook Book “Estefan Kitchen” |
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*Consuming Raw Seafood, Shellfish or Eggs May Increase Your Risk
of Food Borne Illness
**20% Gratuity will be added to Parties of 8 or more for your convenience
There will be a Supplemental Charge of $5.00 for Splitting Courses |
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