Chef Inspired Menus

 

SAMPLE Dinner MENU

Entrees

  • Skirt steak chimichurri with purple potato mash and roast butternut

  • Peppercorn Crusted Filet mignon red wine reduction w/ goat cheese and chive whipped creamy potatoes, and green beans

  • Miso-mustard salmon with purple sticky rice and shaved fennel salad

  • Nut crusted salmon with coconut glaze and berries

  • Grilled Salmon with pesto, lemon and sundried tomatoes

  • Sesame Crusted Salmon Mild Asian Ginger Sauce Sticky Rice

  • Cumin Dusted Triple Tail with white bean and brown rice risotto and salsa Verde

  • Seared seabass fillet with fennel puree, a roasted tomato couli and herb oil *

  • Sauteed lobster tails with coconut quinoa and an avocado, mango and coriander salsa

  • Cashew Crusted scallops with mango coulis, curried couscous and bok choy

  • Bone in pork Chop with Feta, Roasted Grapes and balsamic reduction

  • Lamb Chops Rosemary Mushroom Ragout Potato Hash

  • Duck Breast Roasted Red Bell Pepper Relish Chive Truffle Risotto

  • Butter Seared Blackened Ribeye with Gorgonzola and Cabernet Tarragon reduction

  • Gulf Shrimp Saganiki with Sambuca, roast tomatoes and feta over brown rice risotto

  • Organic Chicken Breast bruschetta, lemon butter sauce and roasted potatoes

  • Majo grilled chicken with yellow rice. black beans and pineapple salsa

  • Chicken Bruchetta w/ Tomatoes, capers, balsamic syrup w/ smoked gouda cheese

  • Surf and turf rouille with choice of shrimp, lobster or lump crab, Whipped Potato and asparagus

  • Chocolate chili lamb chops, Romesco sauce, with herbal polenta, and seasonal veggie*

  • Miso mustard seabass with black rice, dashi broth and fennel salad*

  • Cumin dusted triple tail with sweet potato hash and brussels sprouts*

  • Red snapper, mint and pea pesto, tapenade and brown rice rissoto*

  • Local Fish Bouillabaisse with grilled baguette and rouille*

  • Brown butter scallops with creamy spinach risotto and sun-dried tomato Chutney*

  • Lobster, black bean noodles, truffle oil, exotic mushrooms*

  • Chicken Breast, parmesan crusted, wild mushrooms, boursin cheese sauce, sweet peas 

  • Surf and Turf: Prime beef tenderloin and choice of shrimp, lobster, or crab with a saffron aioli, whipped goat cheese chive potatoes, asparagus 

    Chicken: Sunflower butter curry with coconut ginger risotto and wilted kale 

    *Chocolate Chili Lamb Chops: Romesco Sauce, Corn Casserole, Wilted Garlic Kale 

    *Miso Mustard Seabass, Black Rice, Citrus Fennel Salad 

    Chicken Breast, parmesan crusted, wild mushrooms, boursin cheese sauce, sweet peas puree 

    Braised Short Ribs, Gorgonzola Risotto, Demi Glace, Broccolini 

    Skirt Steak: chimichurri, arepa cake, sautéed shitakes and onions 

    *Scallops: Creole cream with hatch chili mashed potato and okra 

    *Blackened Red Snapper, Mint pea pesto, Herb Salad, brown rice risotto 

    *Cumin dusted triple tail, Brussel sprout and sweet potato hash, Orange ginger glace

  • *Means Appetizer is more expensive

Hor’s Doeuvers

  • · Coconut lump Crab cake with Thai red curry mayo

  • · Black bean disc with avocado whip and mango Pico

  • · Grass-fed meat balls with rosemary Pomodoro and expensive cheese

  • · Lettuce wrap shooters with Thai chicken, zig-zag sauce and crushed peanuts

  • · Wonton cup with gruyere, caramelized onions, and balsamic glaze

  • · Ahi Ceviche, lime juice, cilantro watermelon

  • Tuna Tartare with Wonton Crisps *

  • Lobster with Orange & Mango Sauce, Seaweed *

  • Soy Aji Tuna Tartare in English Cucumber Cups

  • Smoked Salmon on Toast Points with Dill Cream Cheese, Capers

  • Beautiful Ponzu Scallop Shooters Lobster with Orange & Mango Sauce, Seaweed *

  • · Blackened jumbo gulf shrimp with rosemary aioli and crispy wonton

  • Lobster mac and cheese bites with gruyere

  • · Cucumber round, goat cheese mousse, smoked salmon and apple

  • · Goat cheese mousse on veggie chip with dill and lump crab

  • · Vietnamese fresh rolls with herbs and nuoc Cham

  • · Chicken Satay, blistered baby Kumato tomato with peanut butter curry

  • · Seared Steak, Crusty bread, Herbal Cream cheese, Fig Jam

  • · Watermelon Gazpacho Shooters

  • Yellow Tomato Gazpacho Shooter, Avocado Citrus Salad

  • · Siesta Sunset roll: asparagus, cilantro, mango, avocado, carrot

  • · Spinach pie with tzatziki

  • · Mini quiche: veggies and dill

  • · Crispy Cracker, white bean hummus, pickled kohlrabi

  • Polenta, Black Olive Tapenade, Smoked Tomato

  • · Quinoa and kale cake, Cashew cheese, roast beet and orange slaw

  • Outstanding Local Farm Fresh Pure Joy Guacamole w/ Plantain Mariquitas

  • Peruvian Potato Causa with Roasted Beets, Avocados, Tartar Sauce

Hor’s d’oeuvres (More expensive)

  • Colombian hot chocolate shooter with arepa chocolo 

  • Caramelized onion and smoked gouda wontons with balsamic syrup and herbs

  • Siesta key Sushi: Local gulf shrimp, Fish, mango, cilantro, cucumbers,

  • spicy mayo, masago, seaweed salad, wasabi creme, pickled ginger

  • Polenta cakes with berry jam, creme fraiche, caviar

  • Black bean burger with mango pico and cashew creme

  • Endives with blue cheese mousse, blackberries and local honey

  • Old bay steamed shrimp cocktail with spicy remoulade

  • Curried sweet potato soup shooter with gruyere grilled cheese

  • Ahi  tuna and watermelon ceviche with sesame oil, chili sauce, 

  • Lamb kofte, seared potato, yogurt drizzle with pistachio nuts and honey

  • Cured Meats, melon, mozzarella and, basil skewers

  • Sweet potato disc, goat cheese mousse, curried caramelized pears, crushed nuts

  • Smoked salmon, cucumber disc, lemon dill goat cheese mousse

  • Bellini with gulf coast caviar and lemon zest, creme fraiche

  • Deviled crab salad in puff pastry with chive

  • Cajun shrimp and grits with espagnole sauce  

  • Tenderloin roulade, beef tenderloin wrapped around blanched asparagus with lump crab and hollandaise

  • 5 spice pork loin wonton cups with pickled vegetable and hoison sauce

  • Grilled cheese, short ribs and pickled onions

Apps

  • Exotic mushroom stacker: avocado, pineapple relish and siracha 

  • Tuna ceviche: watermelon, sesame, smoked salt, cucumber, lime juice 

  • Beef Carpaccio: Thinly pounded raw prime beef tenderloin with truffle oil, parmesan and arugula 

  • Lamb chop: Chocolate chili dusted with Romesco (a smoky roasted pepper sauce) 

  • Crab stacker: Floribbean mango salsa, smooshed avocado, lump crab 

  • Caviar and Bellini’s: Beluga caviar with a traditional setup of crème fresh, lemon, brunoised onion 

  • Scallop: U10 Seared scallop sweet potato noodles and a local spicy honey & ginger glaze 

  • Mussels bowl: Garlic, grilled baguette, fresh herbs, cream and butter 

  • The Norton Flatbread: Garlic butter, seared steak, gorgonzola cheese, caramelized red onions, arugula, and balsamic syrup 

  • Duck Tacos: Chipotle cherry compote, mascarpone cheese, duck confit and micro greens 

  • Lobster with mushrooms: Sliced lobster tail with shitake mushrooms, parmesan and baby kale 

  • Oysters Rockefeller: blue point oysters with classic spinach and anisette cream and baked au gratin 

  • Blue Crab Cakes: served with whole grain mustard sauce 

  • Cheese and Charcuterie tasting: International cheese and meat with specialty crackers 

  • Shrimp Ceviche: Ginger and lime marinade with chives, cucumber, tomato and avocado 

  • Steak frites Huanciana: Fried potatoes, soft boiled quail eggs, kalamata olives, chives and Huanciana sauce (a yellow Peruvian pepper sauce) 

  • Pan seared foie gras: with sweet and sour gastrique, cinnamon apples, toast points

 Salads- All salads served with hand-crafted mostly organic dressings

  • Icehouse salad- Endive, Arugula, Candied pecans, gorgonzola, honey, lemon tahini dressing

  • Caprese: classic local Florida vine ripe tomatoes, Buffalo mozz, Balsamic, basil

  • South by Southwest salad- Avocado, hominy, locally grown organic field greens, fried tortilla

  • Cliché salad-Watermelon + Feta + Frisee stacker

  • Simon Sez salad- Wilted Kale, Cranberry, roasted pecan, goat cheese

  • Take me to Greece- Mizuna lettuce blend, vine ripe tomatoes, feta, banana peppers, pine-nuts

  • The Boring one- Romaine, Parm, Croutons, tomato

  • The Bully- Wedgie of iceberg, bacon, cherry kumatos, Gorgonzola

  • The Mr. Lee- Chiffonade Napa, carrots, edamame, onions, sesame seeds, wonton cracker

  • Classic Ceasar

  • Classic wedge

  • Arugula, endives, gorgonzola, candied pecans, lemon tahini dressing

  • Italian truffled salad with cured meats and baby kale

  • Whipped Feta and Beets

  • Caprese

  • Cucumber, avocado, mint, feta, watermelon with lime dressing

  • Grapefruit, Burnt Fennel, Spinach, Goat Cheese with Herbal Truffle and White Balsamic dressing 

  • Lobster Bisque

  • Watermelon Gazpacho

  • Panzanella salad: Grilled peach, Italian tomato’s, truffle oil, parsley, basil, grilled bread, english cucumber, Dijon vinegar dressing 

  • Deconstructed Cobb salad: Pork belly, international olives, quail egg, baby kale, avocado sauce, gorgonzola wedge, and crackers 

  • Lobster Bisque: The real deal with cream, sherry and lobster meat 

  • Grilled Peach: Honey glazed grilled peaches, with mascarpone cheese, crushed pistachios, and arugula 

  • Baby spinach: Poached pears, Candied nuts, gorgonzola, Tarragon vinaigrette 

  • Arugula and endive: Lemon honey tahini dressing, Maytag blue cheese, candied nuts

Chef Inspired desserts

  • Canopy Road Cheesecakes- Chocolate Espresso, Triple Chocolate, Key Lime, Carrot Cake, Strawberry

  • Vegan and Gluten Free Cheese Cakes

  • Poached Pears with mascarpone cheese and vanilla bean whip

  • Chocolate Lava Cake

  • Cashew Cream Pannacotta

  • Triple-Berry Crumble

  • Key-lime pie

  • Raw Cacao and coconut cupcakes

  • Baklava

  • White Chocolate Raspberry Mousse

  • Chocolate Lava cake, Vanilla Bean Ice Cream, Fresh Whip and berries 

  • Salted Caramel Pannacotta 

  • Crème Brulee 

  • Artisan Cheese cakes 

  • Magic Matcha Cake with Raspberry coulis, pirouette 

  • Peach Vanilla mousse cake 

  • Lemon posset with short bread cookies and cream 

  • Orange and Strawberry zabaglione with lady fingers