Menus

POTAGE DU JOUR

Daily creation inspired by the Chef, combining unique flavors and locally sourced ingredients.

$9
TUNA TARTARE

Ahi Tuna prepared to entice your palate, served with a homemade tropical salsa on a cucumber bed.

$22
SPRIG SEASONAL SALAD

Weekly creation inspired by the Chef, combining unique flavors and locally sourced ingredients.

$16
TRADITIONAL CAESAR SALAD

Hearts of Romaine lettuce, with our homemade croutons and caesar dressing

$14

Anchovy $3
ESCARGOT GRATINE

Gulf Coast Snails broiled with garlic, shallots, white wine, butter and herbs. Served with a crispy baguette slice.

$15

CHEF'S SELECTION

Seasonal cut of certified Angus Beef, served with our guest choice of sides.

MARKET PRICE
NOISETTE D'AGNEAU

New Zealand roasted rack of lamb, marinated in fresh herbs, finished with figs and Madeira wine.

$47
CONFIT CANARD PYRENEES

Slow roasted, crispy, Maple Leaf half duckling finished with a wild field berry and burgundy wine gastrique.

$37
VITELLO PICCATA

Veal cutlet dusted in flour and pan seared, topped with citrus piccata sauce and capers.

$38

SCALLOPS & SHRIMP TAULERE

Pan seared Scallops and Jumbo Florida Pink Prawns, Arugula and citrus supreme, served with mushroom risotto.

$42
MEROU AU VELOUTE D'EPINARDS

Pan seared filet of Gulf Grouper, finished with a fresh gremolada.

$38
CORSICAN BRANZINO

Sautéed twin filets of Mediterranean Sea Bass, finished with a preserved lemon aioli.

$36
SPRIG OF THYME FLORIDIAN SNAPPER

Pan seared Floridian Snapper, served with pineapple salsa

$30

Soup, salads & appetizers