The
Appetizer Platter
An assorted platter of shrimp cocktail, coconut
shrimp, tempura chicken, fresh bruschetta
and crab cakes. Each is served with accompaning
sauces and garnishes.
Perfect for large parties.
9.95 / Person
Increments of two |
Chef's
Soup of the Day
5.25
Shrimp
Cocktail
Five large shrimp served on
a bed of fresh greens with cocktail sauce.
9.95
Shrimp
Fresca
A hot dip made with our fresh salsa, sour
cream, shrimp and jalapeno jack cheese. Served
with tri-colored tortilla chips, garnished
with créme fraiche.
8.95
Sautéed Mussels
Mussels, shallots, garlic,
bacon and tomatoes, sautéed in a white wine butter sauce with grilled focaccia toast points.
9.95
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Crispy
Calamari
Served with lemon and marinara sauce.
8.95
Fresh
Bruschetta
A
blend of fresh red and yellow tomatoes, basil,
oregano, shaved garlic, parmesan cheese, olive
oil and balsamic vinegar served with grilled
focaccia toast points.
8.95
Smoked
Salmon
Our own smoked salmon, thinly
sliced and served with herb crackle bread,
garnished with créme fraiche, crisp capers, red onions, lemon zest and chives.
8.95
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Crab
Cakes
Maryland style crab cakes,
fried and garnished with mango salsa and chipotle
mayo.
9.95
Fried
Gator Tail
Bite size pieces of marinated
gator tail fried and served with horseradish
honey mustard.
9.95
Crab
Fondue
A creamy blend of crab meat,
artichokes and four cheese, served with herb
crackle bread.
8.95
Coconut
Shrimp
Five hand battered mayport
shrimp served over mandarin horseradish marmalade.
8.95
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All
pasta entrées served with grilled focaccia
toast points. |
Seared
Scallops & Ravioli
Plump sea scallops and florentine ravioli
in a tomato coulis topped with sutéed
spinach, tomatoes and shaved garlic.
22.95
Cajun
Chicken Pasta
Blackened chicken breast served over red pepper
linguini, tossed with mushroom, tasso ham,
tomatoes, green onion and cajun cream sauce,
garnished with roasted red peppers.
18.95
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Seafood
Carbonara Penne Pasta
A trio of crayfish, shrimp and crab in an
alfredo sauce with fresh peas, ham and garlic,
topped with grated asiago cheese..
18.95
Shrimp
Scampi
Tender plump shrimp tossed with garlic, tomatoes,
green onion and a rich white wine butter sauce
served over linguine topped with boursin cheese.
18.95 |
Our House Salad
Mixed harvest greens with red and
yellow tomatoes, spun daikon and beets,
topped
with our home style croutons.
3.25 |
RCBC Caesar
Freshly cut romaine lettuce tossed in our
caesar dressing with shaved aged parmesan
cheese.
3.25 |
Grilled
Miso Tuna
Marinated tuna served over stir fried vegetables,
lo mein noodles in ponzu sauce and finished
with a wasabi créme fraiche.
19.95
Cuvaison Chardonnay
Roasted
Mayport Shrimp
Jumbo shrimp with crab meat
stuffing served with red pepper spatzel, asparagus
spears and finished with butter fondue.
25.95
Franciscan Chardonnay
Caribbean
Mahi Mahi
or Chicken
Pan seared with bahamian style
peas and rice served with haricot vert, topped
with a fresh mango salsa.
Mahi Mahi 20.95 Chicken 19.95
Cht. Ste. Michelle Eroica Riesling
Cedar
Plank Salmon
Seasoned and roasted fillet
of salmon served with crab risotto, grilled
asparagus and finished with a tomato coulis.
19.95
Estancia Pinot Noir
8oz.
Seared
Tenderloin of Beef
Served with blue cheese potato
gratin, fresh wilted spinach, cherry tomatoes
and mushrooms finished with a thyme demi glace
topping with fried parsnips.
32.95
BV Tapestry
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Jambalaya
A classic New Orleans blend
of shrimp, crawfish, fish pieces, andouille
sausage and chicken in a spicy tomato broth,
served over rice and topped with white cheddar
cheese and two jumbo shrimp..
18.25
Curried
Mahi Mahi
or Chicken Salad
Seared mahi mahi or chicken
salad served over a blend of mixed greens,
water chestnuts, cashews, golden raisins and
plantain chips tossed in an orange curry dressing.
Mahi Mahi 18.95 Chicken 17.95
Yalumba Viognier
Tempura
Chicken
Stir-Fry
Six tender chicken skewers
top a combination of bok choy, shiitake mushrooms,
snow peas, broccoli, carrots, water chestnuts,
red peppers and rice tossed in a bold ponzu
sauce.
18.95
Markham Sauvignon Blanc
Serious
Vegetable Plate
An assortment of our chef's
choice of freshly prepared vegetables.
16.95
Conundrum
Filet
& Lobster
Tenderloin of beef accompanied
by a fresh steamed lobster tail served with
blue cheese potato gratin, fresh wilted spinach,
cherry tomatoes and mushrooms finished with
a thyme demi glace, topped with fried parsnips.
Market Price
Domaine Droubin Pinot Noir
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Roasted
Prime Rib
A 12oz. cut of slow roasted
prime rib served with natural jus, blue cheese
potato gratin and Chef's choice of vegetables.
27.95
Wild Horse Pinot Noir
Glazed
12oz. Pork Chops
Double boned chops grilled
with a raspberry chipotle glaze, served with
caramelized sweet potatoes and ratatouille.
21.95
Cathy Pinot Noir
Double
Roasted
Chicken Breast
Two semi-boned chicken breast
served over boursin chive whipped potatoes,
haricot vert and tomatoes, topped with natural
jus and crispy onions.
18.95
Coppola Chardonnay
Seared
Tilapia
Lightly floured pan seared
tilapia served over herb risotto and asparagus
topped with crab and mushroom ragout.
18.95
Chalone Chardonnay
RCBC
Gumbo
A traditional recipe of shrimp,
scallops, sausage and chicken in a rich thick
broth over steamed rice.
17.95
Georges Duboeuf Fleurie
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A La Carte
Vegetables
and Sauces
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Haricot
Vert 3.95
Steamed Broccoli 3.95
Crab and Mushroom Ragout 4.95
Blue Cheese Potato Gratin 3.95
Steamed Asparagus 3.95
Boursin Chive Potatoes 3.95
Ratatouille 3.95
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Please ask your server to present our delicious home made dessert
selection.
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19% gratuity added to parties of
8 or more. This is a non-smoking restaurant.
This is a non-smoking restaurant with the exception
of the outside lounge deck, no cigars allowed.
There is a $16.95 minimum food purchase required
for all adult dinners in our main dining room.
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NOTICE: Consuming
raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of
foodborne illness, especially if you have
certain medical conditions.
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This dinner menu was last up-dated
Friday - September 21, 2007
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Call
today for more details
(904)
398-2299.
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