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SOUPS

  • italian wedding 4
  • tomato basil 4
  • lobster bisque 4.5
  • soup du jour 4.5

EDAMAME

sesame oil and sea salt 5.5

SALADS

CAESAR

romaine lettuce, creamy caesar dressing, parmesan cheese & pesto croutons

half 4.75
full 9.5

CHÉVRE

mixed greens, chévre goat cheese, mangos, strawberries & pecans with a homemade orange-honeydew vinaigrette on the side

half 5.25
full 10.5

CAPRESSE

sliced tomatoes & fresh mozarella cheese with balsamic glaze & pesto 9.5

SEARED TUNA

seared sesame seeded ahi-tuna served on a bed of fresh spinach leaves topped with sliced almonds and mandarin orange segments, with soy-sesame vinaigrette served on the side 14.5

ROMAINE WEDGE

topped with tomato, bleu-cheese crumbles, chopped bacon and ranch dressing 9.5

Add steak or chicken to any salad 4

Add shrimp 5

APPETIZERS

BRUSCHETTA

a perfect blend of Roma tomatoes, garlic and fresh basil, topped with shaved parmesan cheese. Served with toasted baguette slices

small 7
large 11

BEEF EMPANADAS (or chicken)

beef, olives, peppers, onions, garlic, tomatoes in a puff pastry with roasted jalapeno cilantro sour cream

small 10
large 13

TUNA TARTARE

fresh diced Ahi tuna on a bed of seaweed salad. Served with crispy wontons 13.5

SHRIMP & CRAB DIP

a creamy combination of shrimp, crab, artichoke, spinach, roasted red pepper and monterey jack cheese. Served hot with warm pita points

small 11
large 16

FRITO MISTO

mahi-mahi, calamari, scallops & shrimp battered and lightly fried. Served with a red pepper remoulade 14

CRAB WONTONS

lump crabmeat, scallions and cream cheese, wrapped in a wonton and lightly fried. Served with a sweet Thai chili sauce

small 10
large 14

TEMPURA ASPARAGUS & ARTICHOKES

fresh asparagus and artichoke hearts in a tempura batter and lightly fried. Served with a sweet Thai chili sauce 9.5

SHRIMP COCKTAIL

small 10
large 14

TUNA SASHIMI

14

extra chips, pita or crostini 1.5

FLATBREADS

BEEF TENDER

beef tenderloin topped with bleu cheese, caramelized onions & aioli 10

SMOKED DUCK CONFIT

tender breast of duck topped with granny smith apples, balsamic glaze and creamy boursin cheese 12

ROASTED PORTABELLA MUSHROOM

sliced roasted mushrooms with marinated onions, roasted red peppers, topped with a creamy boursin cheese 8.5

MARGHERITA

diced tomatoes, mozzarella, basil, olive oil, pesto, parmigiano-reggiano & balsamic glaze 8.5

BBQ CHICKEN

shredded chicken topped with BBQ sauce, cilantro, diced tomatoes, marinated onions topped with monterey jack cheese 9

HAWAIIAN SHRIMP

shrimp, pineapple, jalapenos, and monterey jack cheese, drizzled with a sweet thai chili sauce 11

BLACKENED CHICKEN

blackened chicken with Swiss cheese, caramelized onions and finished with a drizzle of dijonnaise 9

YOUR WORLD PLATTERS

CHEESE PLATTER

chef’s selection of artisanal cheeses and charcuterie 19

HUMMUS

three delicious flavors of hummus. spanish olive & spinach, roasted red pepper & jalapeño and traditional hummus accompanied with olives and pita points.

choose one 7
trio 18

ANTIPASTA PLATTER

marinated mushrooms, sopressata, mozzarella balls, olive tapenade, lightly fried artichokes, fire-roasted red peppers and an olive medley. served with toasted baguette slices 18

extra chips, pita or crostini 1.5

SIGNATURE DISHES

BLUE CRAB CAKES

lump crab meat with red onion, red bell peppers and panko breadcrumbs served atop a bed of sautéed spinach with tomato-dijon coulis, & balsamic syrup

small 14
large 18

DIVER SCALLOPS

pan seared scallops over manchego cheese polenta, garnished with a spanish olive tapenade & chorizo butter

small 16
large 21

MISO-CITRUS MARINATED SALMON

Served on a bed of seaweed salad and a touch of soy syrup and sriracha

small 12
large 17

BEEF TENDER KEBAB

skewer of rosemary marinated beef tenderloin with peppers, onions & cremini mushrooms served over a bed of mixed greens 10.5

CHAR GRILLED USDA BURGER

any way you like it 13

served with a pile of fries, add any of the following items

Cheese (choose Swiss, Monterey Jack, Cheddar, Mozzarella, Bleu or Provolone), Caramelized Onions, Sautéed Peppers, Sautéed Mushrooms, Sautéed Spinach, Lettuce, Mixed Greens, Tomato, Red Onion, Marinated Red Onion, Crispy Onions, Jalapeno, Bacon, Prosciutto, Sopressata... and any other topping on our menu!

MARK GORDON’S PETITE TENDERS

beef tenderloin cooked to order served atop diced roasted tri-colored potatoes and crowned with crispy onions, diced tomatoes, demi-glace and creamy hollandaise

small 14
large 17

add shrimp 5
add scallops 6

CHICKEN & HAM ROULADE

breast of chicken rolled with ham & Swiss, breaded in panko crumbs. lightly fried then oven baked. finished with a basil dijon cream sauce 14.5

SIDES

  • chef’s selection grilled mixed vegetables 4
  • sautéed spinach 4
  • a trio of roasted red potatoes with hollandaise 4
  • grilled asparagus with hollandaise 4
  • seaweed salad 4

DESSERTS

  • seasonal bread pudding 6
  • cupcakes 4
  • trio of créme brulee 8
  • chocolate mousse 5

bread pudding and créme brulee are seasonal and flavors change regularly. Please ask your server about other dessert options

DECADENT COFFEES

  • drip coffee (regular or decaf) 3
  • espresso 2.5
  • cappuccino 4
  • latte 4

flavor shots available .5

  • vanilla
  • hezelnut
  • almond
  • irish cream