Soup, salads & appetizers
POTAGE DU JOUR
Daily creation inspired by the Chef, combining unique flavors and locally sourced ingredients.
Ahi Tuna prepared to entice your palate, served with a homemade tropical salsa on a cucumber bed.
SPRIG SEASONAL SALAD
Weekly creation inspired by the Chef, combining unique flavors and locally sourced ingredients.
TRADITIONAL CAESAR SALAD
Hearts of Romaine lettuce, with our homemade croutons and caesar dressing
Gulf Coast Snails broiled with garlic, shallots, white wine, butter and herbs. Served with a crispy baguette slice.
Entrees of the earth and sky
Seasonal cut of certified Angus Beef, served with our guest choice of sides.
New Zealand roasted rack of lamb, marinated in fresh herbs, finished with figs and Madeira wine.
CONFIT CANARD PYRENEES
Slow roasted, crispy, Maple Leaf half duckling finished with a wild field berry and burgundy wine gastrique.
Veal cutlet dusted in flour and pan seared, topped with citrus piccata sauce and capers.
Entrees from the sea
SCALLOPS & SHRIMP TAULERE
Pan seared Scallops and Jumbo Florida Pink Prawns, Arugula and citrus supreme, served with mushroom risotto.
MEROU AU VELOUTE D'EPINARDS
Pan seared filet of Gulf Grouper, finished with a fresh gremolada.
Sautéed twin filets of Mediterranean Sea Bass, finished with a preserved lemon aioli.
SPRIG OF THYME FLORIDIAN SNAPPER
Pan seared Floridian Snapper, served with pineapple salsa
OUR SWEET DAILY CREATION
Seasonal, Daily offerings