Everglades Menu

Roma tomatoes, shiitake mushrooms and pesto served with herb risotto

Watermelon sauce and mango salsa garnished with fresh herbs

Uncle Mike’s remoulade and guava barbecue sauce

Macadamia-crusted jumbo scallops with fingerling lime and citrus gastrique

Crispy tempura-fried portabella mushroom served with tomato, watercress and aged balsamic vinaigrette

Baked in a garlic demi served with basil and creme fraiche, topped with puffed pastry

Cucumbers, red peppers and sweet onion

Served with crostini

Our trio sampler of the boca chica mushroom, florida rock shrimp and caribbean crab cake

Classically prepared, topped with parmesan cheese

Served with fresh berries and feta cheese with a pistachio vinaigrette

Shaved red onions and drizzled with a chocolate-balsamic vinaigrette

Heirloom tomatoes topped with arugula, gorgonzola, cinnamon roasted pecans and truffle vinaigrette

Florida rock shrimp tempura croutons, mixed greens, cashews, grilled pineapple and sesame ginger dressing

Served with truffles, lobster meat and fresh whipped cream

House specialty

With jarlsburg, gruyere and parmesan cheeses

Angus filet served with roasted fingerling potatoes & baby vegetables complemented with pinot noir demi sauce

Angus rib eye served with truffle mashed potatoes & baby vegetables glazed with garlic herb butter

Filet mignon topped with jumbo lump crabmeat served with truffle mashed potatoes complemented with pinot noir demi-glace and bearnaise sauce

Herb-dusted lamb t-bones served with truffle mashed potatoes and baby vegetables complemented with citrus mint jus

Plantain-stuffed chicken with linguica, rice and beans complemented with Key lime coconut sauce

Filet of buffalo with peppercorn crust served with sliced baked sweet potato and blueberry onion jam complemented with blueberry-balsamic sauce

Prime cut new york strip served with roasted fingerling potatoes and baby vegetables complemented with wild mushroom sauce

Brined double berkshire pork chops served with fried buttermilk green tomatoes complemented with whiskey glazed apples

Spanish-style saffron rice overflowing with roasted vegetables and fava beans

Served with smoked tomato grits and asparagus complemented with saffron and pickled bermuda onions

Olive crusted sea bass with artichoke and roasted tomato risotto complemented with Bearnaise sauce

Served with arugula in lemon and extra virgin olive oil, fresh tomatoes and fingerling potatoes complemented with a rosemary aioli

Clams, mussels, scallops, shrimp and lobster simmered in coconut curry broth complemented with lo mein. Topped with curly carrots and cilantro

Pan-seared and served with baby bok choy and enoki mushrooms complemented with lemongrass, green tea and shiitake mushroom broth

Sauteed snapper dusted with porcini mushrooms complemented with wasabi buerre blanc, jasmine rice and baby bok choy

With fresh butter

With lemon and garlic

With sun-dried tomatoes, roasted garlic and bearnaise

With garlic butter

Uncle mike’s remoulade and guava barbecue sauce

Crispy tempura-fried portabella mushroom served with tomato, watercress and aged balsamic vinaigrette

Cucumbers, red peppers and sweet onion

Served with crostini

Serves 2

Watermelon sauce and mango salsa

Drizzled with curry sauce

Fresh strawberries, whipped cream, yellow cake & strawberry glaze

Coffee soaked lady fingers layered with mascarpone mousse

Almond cake layered with chocolate toblerone ganache

Mascarpone mousse with a touch of coffee flavor

Fresh lime & honey-baked mousse, graham cracker crust, topped with key lime & kiwi