Dinner Menu

Lobster Bisque

smooth and rich — always a favorite!

Fresh Blue Crab Cakes

with our Cajun remoulade sauce

Southern Grit Cake

with Pepper Jack cheese and K-Paul's andouille sausage

Grilled Portobello Mushroom

with fresh herbs finished with Boursin cheese

Classic Gulf 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

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

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 ~

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