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 

  • *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

 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

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