Locally-Sourced Whitefish, Tomato Base, Black Rum & Sherry Pepper Sauce.

Romaine, Shredded Reggiano Cheese, Croutons & Homemade Caesar Dressing.

Mixed Greens, Watermelon, Feta Cheese, Cucumbers, Grape Tomatoes, Red Onions, Roasted Peppers, Rosemary Croutons & Oregano-Chervil Vinaigrette.

Oven-Baked Escargots finished with Chardonnay Garlic Butter. Served with crispy, homemade Crostini & a Lemon Wedge.

Bright, Crisp Heirloom Plum Tomatoes diced with Fresh Basil & Garlic, then gently tossed with Avocado & Rosemary And Thyme Infused EVOO. Served on Crostini.

Stout-Battered Jumbo Mushrooms, deep-fried, then drizzled with a Guinness Reduction & served with Horseradish Orange Marmalade.

Mussels with Fire-Roasted Heirloom Tomatoes, Garlic, Fresh Basil & Crispy Crostini.

Crispy-Roasted Canadian Half Mallard drizzled with a Grand Marnier Reduction. Served with Mashed Potatoes & Seasonal Vegetables.

Slow-Braised Pork drizzled in a Porcini-Pinot Noir Demi-Glace. Served with Grilled Asparagus & Roasted-Shallot Mashed Potatoes.

Prime Calf’s Liver Sautéed in Harvey’s Bristol Cream Sherry, White Balsamic & Red Wine with Sweet Florida Vidalia Onions. Served with Mashed Potatoes & Seasonal Vegetables.

Free-Range Chicken Breast, Lightly-Pounded & Breaded, then Sautéed with Sage & Prosciutto. Served with Vegetable Risotto, Grilled Asparagus & a Citrus Beurre Blanc.

Jumbo Shrimp sautéed with Artichokes, Sun-Dried Tomatoes, Roasted Peppers, Caramelized Onions, Rosemary & Fresh Fettuccine Pasta in a Citrus Beurre Blanc.

Florida’s Fresh Catch of the Day, prepared Grilled, Broiled, Blackened, Roasted, Seared, Poached or Sautéed. Served with Risotto, Seasonal Vegetables & Key Lime Beurre Blanc.

Pan-seared, diver-harvested Sea Scallops placed atop a bed of rich Shrimp Risotto & finished with a Garlic-Key Lime Beurre Blanc.

Pistachio-Crusted Wild Salmon Fillet topped with a Fresh Pear & Peach White Balsamic Reduction Summer Salsa. Served with Risotto & Seasonal Vegetables.

Fresh Gulf Grouper Fillet Sautéed in Lemon & Butter, then served over rich Shrimp Risotto with a Citrus Beurre Blanc & Grilled Asparagus.

Macadamia-Dusted Roasted Cauliflower Steak served with Quinoa and Fire-Roasted Porcini, Heirloom Tomatoes, Asparagus, Baby Carrots, French Green Beans, Grilled Lemon & Rosemary And Thyme Infused EVOO.

8 oz. Porcini-Dusted Tenderloin Fillet roasted in a Rosemary & Thyme Herb Blend, Bearnaise and Red Wine Reduction on the side. Served with Porcini-Dusted Parmesan Truffle Shoestring Fries and Grilled Asparagus.

Pecan-Crusted Lamb Chops Painted with Fig Dijonnaise, sauced with Blackberry Shiraz Reduction. Served with Mashed Potatoes & Seasonal Vegetables.

Half Rack of House-Smoked Baby Back Ribs finished with George’s Interesting Sauce. Served with Blue Cheese Cole Slaw & Brisket-Fried Rice.

12-Hour, House-Smoked Prime Brisket slathered in George’s Interesting Sauce. Served with choice of Cheese Grits or Mashed Potatoes.

Spaghetti topped with Bolognese Sauce, made from Bella Cucina Stewed Tomatoes, Fresh Herbs, a Hint of Garlic, Beef & Pork Short Ribs.