Portobello Soup cafe soles and chef correa's most famous soup: portobello mushrooms, caramelized onions, white wine, port, and a touch of cream, garnished with asiago and cracked pepper.
Gazpacho De Madrid ripe tomatoes and cucumber with red bell peppers and garlic make this the best chilled andulusian soup you've ever had.
French Onion Soup "Les Halles" slivered onions slowly caramelized, finished with champagne, port, and demi-glaze. baked in the oven with toasted baguette and gruyere cheese.
Lobster Bisque florida lobster meat slowly poached in butter, sherry and sun dried tomato; finished with cream and a pinch of cayenne.
"Ingram's Salad" wild baby greens with ripe pears and toasted pecans tossed in zesty lemon vinaigrette topped with blue cheese.
Burrata Caprese Salad ripe roma tomatoes, fresh mozzarella, pesto, fresh basil, drizzled with olive oil and a balsamic vinegar reduction.
Caesar Salad crisp romaine, dressing, fresh anchovies on crostini, asiago crisp, and bermuda onion.
Salad Of Arugala tossed in a truffle vinaigrette and topped with shaved parmesan, silvered pears, and toasted pumpkin seeds.
Hearts Of Palm Salad fresh, slivered, hearts of palm from the dominican republic served on avocado vinaigrette with ripe roma tomato and grilled pink gold shrimp.
Conch Carpaccio From The Bahamas thinly sliced and served with toppings of sweet red pepper, asiago cheese, capers, and bermuda onions.
Beet Salad Napoleon roasted red beets, goat cheese and truffle vinaigrette finished with white truffle oil
Beef Carpaccio thinly sliced and served with toppings of sweet red pepper, asiago cheese, capers, and bermuda onions.
Tuna Tartar black fin tuna with pineapple, avocado, wakami, shirachi and hoi sin sauce.
Olives a bowl of black and green olives with garlic and herbs.
Seafood Risotto creamy risotto with shrimp and bay scallops, asiago and saffron.
Anchovies fresh imported french anchovies baked on crostini and served with green sauce; basil, parsley, dill and capers.
Crab Cakes maryland crabmeat and old bay with a touch of mayo and olive oil. served on puff pastry with a spicy hollandaise sauce.
Ostrich Medallions ostrich grilled, slivered and served over bearnaise sauce with tarragon and shallots.
Saganyaki halloumi cheese from cypress, baked with herbs and olive oil, finished with cognac, lemon, pita and giant capers.
Escargot a la bourguignon: butter, garlic, shallots and white wine. served with a puff pastry chapeau.
Mini Lamb Chops served over potatoes, baked with garlic and olive oil, finished with a dash of black truffle oil.
Angels On Horse Back dates stuffed with garlic and wrapped in country style smoked bacon served with a peppery honey demi-glaze.
Baked Artichoke Aphrodesiac a tender artichoke stuffed with garlic and topped with hollandaise. ask to add crabmeat.
Baby Clams vongole in garlic, olive oil, butter and prosecco, served with a small portion of pasta.
Portobello And Asparagus portobello and asparagus served over angel hair pasta with alfredo sauce.
Shrimp Sole sauteed local pink gold shrimp with cherry tomatoes, garlic, olive oil and basil on a bed of angel hair pasta.
Sole Pink And White Pork-A-Dot Follies shrimp and scallops served over cappellini pasta with a jalapeno and red bell pepper hollandaise.
Most Entrees Are Garnished With Gourmet Mash Potatoes, Rice Pilaf, Caramelized Carrots, Tomato Provencal And Baby Lima Beans Infused With Garlic And Bacon. Well Behaved Owners May Bring Children And Pets. Unattended Children Will Be Sold At Auction Or Giv
Hog Snapper Sole chef corrrea's #1 choice. hog snapper, or hogfish, live on the reef and eat mostly small crustaceans producing a delicate light white meat, divers spear hog snapper. we serve it on a puddle of roasted red bell pepper hollandaise.
Snapper Sole a sunburst of tropical flavors, yellow tail snapper is lightly sauteed and served with mango salsa
Tuna Seared In Pistachios grade a ahi tuna served with a hoisin garlic sauce, wasabi encrusted peas and wasabi cream.
Mangrove Snapper mangrove snapper baked with asiago, champagne and pesto.
Salmon Oscar grilled salmon topped with crabmeat, asparagus and key west pink gold shrimp with homemade hollandaise.
Shrimp In Orchids grilled local pink gold shrimp in a delicate cream reduction of tahitian vanilla bean and saffron.
Scallops In Paradise diver caught dry pack scallops pan seared and served with asparagus and white truffle sauce.
Bouillabaisse made with shrimp, mussels, scallops, grouper, fresh vegetables and homemade broth, the real french fish stew.
Duck A L'Orange slow roasted after receiving the caesar treatment, baked till crisp, and served on top of our spicy orange sauce.
Rack Of Lamb new zealand spring lamb smothered in garlic, olive oil, herbs d' provence and love. chef correa recommends this dish served roasted medium to medium well.
Skirt Steak rubbed in chef correa's secret blend of herbs and spices including hungarian paprika, ground black and white pepper and cayenne for a robust flavor that does not overwhelm.
Filet Mignon "Casanova" served with a wild mushroom demi-glaze compose of sauterne, foie gras, porchini and portobello mushrooms. filet mignon may also be served with bearnaise sauce.
Ribeye Champignon tender ribeye grilled and served with a medley of portobello, roasted garlic and porchini mushrooms.