BERMUDA FISH CHOWDER
Locally-Sourced Whitefish, Tomato Base, Black Rum & Sherry Pepper Sauce.
Romaine, Shredded Reggiano Cheese, Croutons & Homemade Caesar Dressing.
THE SAVOR SALAD
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.
HEIRLOOM TOMATO & AVOCADO BRUSCHETTA
Bright, Crisp Heirloom Plum Tomatoes diced with Fresh Basil & Garlic, then gently tossed with Avocado & Rosemary And Thyme Infused EVOO. Served on Crostini.
GUINNESS BLACK & TAN BATTERED MUSHROOMS
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.
CANARD A L’ORANGE
Crispy-Roasted Canadian Half Mallard drizzled with a Grand Marnier Reduction. Served with Mashed Potatoes & Seasonal Vegetables.
PORK OSSO BUCCO
Slow-Braised Pork drizzled in a Porcini-Pinot Noir Demi-Glace. Served with Grilled Asparagus & Roasted-Shallot Mashed Potatoes.
HARVEY’S CALF’S LIVER & ONIONS
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.
SHRIMP & FETTUCCINE JARDIN
Jumbo Shrimp sautéed with Artichokes, Sun-Dried Tomatoes, Roasted Peppers, Caramelized Onions, Rosemary & Fresh Fettuccine Pasta in a Citrus Beurre Blanc.
THE FRESH CATCH
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.
A TRIO OF SCALLOPS
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.
CAULIFLOWER TEF DUKKAH
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.
NEW ZEALAND LAMB CHOPS
Pecan-Crusted Lamb Chops Painted with Fig Dijonnaise, sauced with Blackberry Shiraz Reduction. Served with Mashed Potatoes & Seasonal Vegetables.
DRIFTWOOD BABY BACK RIBS
Half Rack of House-Smoked Baby Back Ribs finished with George’s Interesting Sauce. Served with Blue Cheese Cole Slaw & Brisket-Fried Rice.
GEORGE’S TEXAS-SMOKED BRISKET
12-Hour, House-Smoked Prime Brisket slathered in George’s Interesting Sauce. Served with choice of Cheese Grits or Mashed Potatoes.
SPAGHETTI WITH SUNDAY SAUCE
Spaghetti topped with Bolognese Sauce, made from Bella Cucina Stewed Tomatoes, Fresh Herbs, a Hint of Garlic, Beef & Pork Short Ribs.
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