APPETIZERS

◊ Escargot
Baked in a garlic demi. Served with
tomato, basil and créme fraiche.
Topped with puffed pastry

◊ Boca Chica Mushroom
Crispy tempura fried portabella
mushroom. Served with tomato,
watercress and aged balsamic
vinaigrette

◊ Spinach and Artichoke Dip
Served with crostini

◊ Caribbean Crab Cake with Mango
Served with a watermelon sauce &
mango salsa. Garnished with
fresh herbs

◊ Florida Rock Shrimp
With Roma tomatoes, shitake
mushrooms and pesto. Served
with a herbed risotto.

◊ San Marco Shrimp Cocktail
Served with Uncle Mike's remoulade
and guava barbecue sauce

◊ Carpaccio
Thinly sliced filet of beef served
with whole grain mustard aoli
drizzled with truffle oil.

◊ Let Your Taste Run Wild
Our trio sampler of the Boca chica
mushroom, Florida rock shrimp
& Caribbean crab cake

SOUPS

◊ French Onion Soup
With three cheeses

◊ Alligator Bay Chowder
House specialty

◊ Lobster Bisque
Served with truffles, lobster meat and fresh whipped cream

SALADS

◊ Everglades Garden Greens
With wild flowers, sunflower seeds,
jicama. Served with a pistachio vinaigrette

◊ Indian River Salad
Fresh greens & wild berries.
Served with blood orange vinaigrette

◊ Caesar Salad
Classically prepared. Topped
with parmesan cheese

◊ Cape Sable Salad
Iceberg wedge, heirloom tomatoes,
gorgonzola cheese, cinnamon roasted pecans, with a warm truffle vinaigrette

◊ George Barley Salad
~Tossed table side~
Mixed Greens with Cashews & Grilled Pineapple.
Tossed with Asian Dressing

SIDE ORDERS

◊ Mashed Potatoes
With truffle butter

◊ Sautéed Wild Mushrooms
With a pinot noir demi-glaze

◊Fresh Asparagus Spears
With sun-dried tomatoes, roasted
garlic & a béarnaise sauce

◊ Baked Potato
Choice of green onions, cheese
& sour cream

BROILED TO ORDER

◊ Grilled Angus Filet
10 oz. Angus filet served with roasted
fingerling potatoes & baby vegetables.
Complimented with a pinot noir demi.

◊ Double Rib Lamb Chops
Served with truffle mashed potatoes
& baby vegetables. Complimented with
a minted onion marmalade.

◊ Aged New York Strip
Prime cut, served with roasted fingerling
potatoes & baby vegetables. Complimented
with a wild mushroom sauce.

◊ Everglades Free Range Chicken
Served with foie gras & caramelized
pears. Complemented with a
rosemary sauce

◊ Grilled Black Angus Rib Eye
Glazed with anise barbecue sauce. Served
with truffle mashed potatoes and baby vegetables

◊ Porterhouse
18 oz cut served with truffle mashed
potatoes, baby vegetables & garlic butter

◊ Veal Chop
Served with truffle mashed potato & baby vegetables.
Complimented with a wild mushroom sauce.

EVERGLADES SPECIALTIES

◊ Filet Key Largo
Filet topped with jumbo lump crabmeat
Complimented with a pinot noir
demi-glace and béarnaise sauce

◊ Tenderloin of Buffalo
Pan seared with a ragout
of wild mushrooms and Zinfandel

◊ Venison Pepper Steak
Wrapped in Bacon
In a port wine demi-glaze. Served with
fresh spinach, whipped truffle potatoes
and tourne vegetables

◊ Vegetable Strudel
Served with fire roasted vegetables
wrapped in filo dough. Complemented
with a yellow tomato coulis

◊ Parpadella Pasta
Served with vegetables & wild mushrooms.
Complimented with a tomato saffron sauce

FRESH SEAFOOD

◊ Spanish Harbor Swordfish
Barbecue swordfish served with fried
green tomatoes, southern succotash
and sweet onion marmalade

◊ Blackened Red Snapper
Roasted corn, crawfish and andouille
hash. Highlighted with a yellow
tomato coulis

◊ Broiled Florida Grouper
Served with root vegetables, a key lime
cilantro beurre blanc and fresh
mango salsa

◊ Chilean Sea Bass
Served with jasmine rice and baby
bok choy. Complemented with a
fermented black bean sauce

◊ Winward Isle Halibut
Served with rock shrimp, herb risotto
and citrus mojo

◊ Thai Style Red Curry Seafood Stew
Clams, shrimp, scallops, and lobster
simmered in a coconut curry broth. Served with lo mein egg noodles, curly carrots and cilantro

DESSERTS

Everglades Strawberry Cheesecake
Key Lime Pie
Chocolate Marquise
Pecan Tuile
Tiramisu