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As of June 14, 2007
All entrees are served with chef’s choice of freshly steamed vegetable
We have turned our attention away from
farm raised fishes.
We are now featuring only consciously monitored,
Wild catch fishes that vary by their seasonal availability
& to organic chicken & meats.
Seasonal Changes inspire
new recipes!
Beautifully prepared with respect to the integrity
of each piece.
| U.S. Prime Angus Filet Mignon | $Market by weight |
Your choose. . 8oz ($ 31.00) 10 oz. ( $ 37.00) 12 oz. ($ 41.00) or 16 oz. ($ 52.00) Prime angus filet mignon, painted with extra virgin olive oil and grilled to your liking. With béarnaise and pomme frites (thinly cut French fried potato) and freshly steamed vegetables |
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| Wild Black Bass | $31.5 |
This fabulous whole fish (head & bones removed) is stuffed with Shrimp, flavored with caramelized leeks, French shallots, parsnips, carrots, & seasoned with lemon and charcoal grill ‘roasted.’ Served with goat cheese mash & fresh vegetable |
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| Yellow Fin
Tuna - ‘# 1 grade Sushi Quality’ (served with soy, pickled ginger, & Wasabi) |
$38. |
Dusted with wasabi powder and seared “Rare” in a caste iron pan. Stir fry of Asian Vegetables and Canton noodle accompanies with ginger, garlic, light Thai chilies and tamari soy |
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| Fresh Florida Grouper Fillet Consciously wild caught, pan seared | $33. |
Served with goat cheese russet mash – and served in a pool of bouillabaisse au jus. With baby vegetables and jumbo lump crab |
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| Salmon Proscuitto | $29. |
Fresh fillet of Scottish salmon wrapped in Parma Proscuitto dolce and pan seared served over goat cheese russet mash drizzled with a fresh sauce of diced plum tomato, white corn kernels & slivered scallions |
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| Basque Saffron Mussels | $15.5 |
Beautiful rope grown PEI mussels steamed in a light saffron sauce with hand crushed tomato, fresh herbs, garlic and a hint of fennel. . . served with pomme frites |
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| Fusion Paella – “back by popular request” | $32. |
Jumbo shrimp, little neck clams, fresh fish & organic chicken steamed over rice with New Orleans Andoullie, roasted garlic, caramelized onion & bell pepper & imported saffron |
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| Chicken Ascona A recipe that reflects one of Gracie’s favorite regions | $27. |
Boneless Breast of Chicken (no skin) pan seared with tiny diced plum tomato & fresh basil. Steamed to a tender finish with lo fat chicken stock and a splash of fresh lemon. Resting on a bed of wilted fresh spinach & melted cheddar ‘enwreathed with angel hair pasta |
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| Grilled Mediterranean Portabella | $28.- |
Served atop a thin slice of Chévre, surrounded by homemade tortellini & steamed broccoli, cauliflower, carrots & asparagus. . .tossed in fresh basil pesto. . then served in a pool of tomato, basil marinara. |
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20% for service is added to parties of 6 or more
