Dinner Menu
Appetizers
Lobster Bisque
smooth and rich — always a favorite!
Blue Crab Cakes
with our Cajun remoulade sauce
Grilled Portobello Mushroom
with fresh herbs finished with Boursin cheese
Classic Shrimp Cocktail
served with a zesty cocktail sauce
Beef Carpaccio
tenderloin of beef brushed with rosemary infused olive oil, thyme & presented with shaved parmesan, capers, & grilled flatbread
Pan Seared Jumbo Sea Scallops
presented on a baby arugula salad finished with lemon beurre blanc & fresh chopped bacon
Escargot
served in a stilton bleu cheese sauce accompanied with a puff pastry
Seared Ahi Tuna
Seared rare with our house cajun rub, and accompanied with a wasabi cream, teryaki glaze, and siracha drizzle.
Salads
Caesar Salad
the classic presentation (prepared tableside for two)
Spinach Salad
with fresh onions and mushrooms & our own warm bacon vinaigrette (prepared tableside for two)
Veranda Wedge Salad
accompanied with cherry tomatoes, crispy applewood bacon, balsamic drizzle & a choice of: Ranch, Bleu Cheese, or Creamy Pepperoncini dressing
Entrees
Southern Sampler
mixed grill of fresh fish, gulf shrimp & sea scallops presented over prosciutto cream fettuccine
New Zealand Lamb Chops
served with a rosemary merlot wine sauce
Grilled Center Cut Filet Mignon
presented with sauce bearnaise
Shrimp Scampi
large shrimp sautéed in a traditional scampi sauce, tossed with freshly cooked capellini pasta
Grilled Black Angus Ribeye Steak
finished with compound herb butter & onion Straws
Atlantic Salmon
a herb & honey encrusted fresh fillet of salmon served with a fresh basil cream sauce
Chilean Sea Bass
with a pistachio crust served over our parmigiano reggiano risotto
Broadway Street Filet
hand cut tenderloin petit filets with your choice of a mushroom & burgundy wine demi glacé or The Veranda bearnaise sauce
Chicken Orleans
pan seared chicken breast topped with gulf shrimp, arugula & a Cajun beurre blanc
Pan Seared Jumbo Scallops
presented on a bed of spinach & wild mushroom orzo finished with a lemon beurre blanc
Veal Picatta
veal cutlets lightly sautéed with a lemon, caper, white wine sauce
USDA Prime New York Strip
center-cut, closely trimmed, Aged Black Angus “A Steak Eaters Steak"
Chateaubriand
the finest of the tenderloin, served with an assortment of garden vegetables ~ serves two ~
Desserts
Fresh Berries and Whipped Cream
Traditional Florida Key Lime Pie
Classic Vanilla Creme Brulee
Bailey's Irish Cream Cheesecake
Triple Layer Chocolate Pâté with Raspberry Coulis
Rich & Creamy Peanut Butter Fudge Pie
Warm Southern Pecan Praline Tart with Vanilla Ice Cream