Dinner
Menu Items
House Salad
Artisan lettuce, gorgonzola blue cheese, tomato, cucumber, mushroom, and red onion with sun dried tomato vinaigrette.
Greek Salad
Artisan lettuce, tomato, cucumber, kalamata and queen olives, mushroom, red onion, pepperoncini, and feta cheese with Greek dressing.
Anna Maria Salad
Artisan lettuce, tomato, cucumber, mushroom, red onion, haas avocado and chevre goats’ cheese with hazelnut vinaigrette.
Crab Stuffed Shrimp
Six jumbo gulf shrimp with our homemade crabmeat stuffing, oven baked and finished with a rich garlic cream sauce.
Shrimp and Lobster Risotto
Gulf shrimp and Maine lobster simmered in a creamy garlic scampi sauce and tossed with traditional Italian style risotto.
Coconut Shrimp
One dozen gulf shrimp rolled in toasted coconut, flash fried and served with an orange and ginger dipping sauce.
Shrimp and Crab Alfredo
Gulf shrimp and lump crab meat sauteed in our creamy homemade alfredo sauce.
Lump Crab and Artichoke Dip
Oven baked in a rich and flavorful dip, topped with Parmesan Reggiano cheese, and served with homemade potato chips.
Tropicale Salad
Arugula, heart of palm, haas avocado and parmesan Reggiano cheese with basil balsamic vinaigrette.
Salmon Buri
Rubbed with Thai spices, glazed with clover leaf honey and served over coconut jasmine rice garnished with cucumbers and avocado, finished with sweet and spicy tiger sauce.
Pesto Salmon
Potato gnocchi tossed with basil pesto, blistered tomatoes and shaved parmesan topped with a fillet of grilled salmon.
Kobe Style Australian Wagyu Burger
{American, Swiss, Cheddar, Provolone, Pepper Jack, Gorgonzola} {Add Bacon 1.00}
Tipsy Mermaid
Rum, pineapple, blue curacao, splash of soda, agave and a sugar rim on the rocks.
Key Lime Pie
A zesty tropical delight, our Key Lime Pie is a refreshing symphony of tangy sweetness.
Pork Potstickers
Steamed Asian style dumplings tossed in General Tso’s sauce and garnished with green onion.
Beet Salad
Artisan lettuce, red beets, sunflower seeds, and goats’ cheese with homemade champagne vinaigrette.
Filet Mignon
A delicious 8oz center cut prime filet seasoned, grilled to perfection, and rested to retain its natural juices.
Chicken Parmesan
Double breast of chicken oven baked with Italian breadcrumbs, marinara sauce and mozzarella cheese.
Vegetable Spring Rolls
Vegetable filled spring rolls fried and accompanied with sweet Thai chili sauce.
Vermont Salad
Arugula, candied walnuts, red onion and chevre goats’ cheese with a blueberry vinaigrette.
Rack of Ribs
Fall off the bone tender pork ribs braised for 3 1⁄2 hours and dressed with Sweet Baby Ray’s BBQ sauce.
Chicken Carbonara
Sliced breast of tender chicken with apple wood smoked bacon and sweet peas in a creamy alfredo sauce.
Swedish Feast
Swedish fish infused vodka, cranberry juice, lime, and a splash of club soda.
Coconut Shrimp
Rolled in toasted coconut and flash fried, served with an orange and ginger dipping sauce.
Spicy Margarita
Jalapeno infused tequila, lime, triple sec, and a salted rim on the rocks.
Mojito Cubano
Rum, muddled fresh mint, simple syrup, lime juice, and club soda on the rocks.
Caprese Salad
Vine ripe tomatoes layered with mozzarella di buffala, basil pesto, capers and cracked black pepper with basil balsamic vinaigrette.
Mozzarella Wedges
Cut “off the block”, coated with Italian breadcrumbs and served with marinara sauce.
Firecracker Shrimp
Popcorn shrimp flash fried and tossed with creamy spicy sauce served on a bed of greens.
Escargot
Plump snails broiled with garlic butter and parmesan cheese served with focaccia.
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