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9840 International Dr Orlando, FL 32819
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baked in a garlic demi. Served with tomato, basil and creme fraiche. Topped with puffed pastry
golden heirloom tomatoes, with cucumber, sweet bell peppers and crabmeat. Served chilled
with Rroma tomatoes, shiitake mushrooms and pesto. Served with a herbed risotto
served with uncle mike's remoulade and guava barbecue sauce
crispy tempura fried portabella mushroom. served with tomato, watercress and aged balsamic vinaigrette
with fresh herbs, wilted pea wreaths, wild mushrooms and sun dried tomatoes. Complemented with a blackberry syrup
served with a watermelon sauce and mango salsa. Ggarnished with fresh herbs
our trio sampler of the boca chica mushroom, Florida rock shrimp and Caribbean crab cakes
baked with three cheeses
house specialty
served with truffles, lobster meat and fresh whipped cream
with wild flowers, sunflowers seeds, jicama. Served with a pistachio vinaigrette
classically prepared. Topped with parmesan cheese
fresh greens and wild berries. Served with a blood orange vinaigrette
iceberg wedge, heirloom tomatoes, gorgonzola cheese, cinnamon roasted pecans. Complemented with a warm truffle vinaigrette
with truffle butter
with a pinot noir demi-glace
with sun-dried tomatoes, roasted garlic and a bearnaise sauce
10oz. angus filet served with roasted fingerling potatoes and baby vegetables. Complemented with a pinot noir demi
prime cut, served with roasted fingerling potatoes and baby vegetables. Complemented with a wild mushroom sauce
served with truffle mashed potatoes and baby vegetables. Complemented with a minted onion marmalade
served with foie gras and caramelized pears. Complemented with a rosemary sauce
glazed with anise barbecue sauce. Served with truffle mashed potatoes and baby vegetables
filet topped with jumbo lump crabmeat. complemented with a pinot noir demi-glace and bearnaise sauce
in a port wine demi-glace. Served with fresh spinach, whipped truffle potatoes and tourne vegetables
orecchiette pasta tossed with fire roasted vegetables, spinach, Roma tomatoes, mushrooms and garlic pesto butter. Topped with parmesan cheese
pan seared with a ragout of wild mushrooms and zinfandel
clams, shrimp, scallops, and lobster simmered in a coconut curry broth. Served with lo mein egg noodles, and garnished with curly carrots and cilantro
served with fennel and orange and asparagus slaw. Accompanied with sambucca beurre blanc
served with jasmine rice and baby bok choy. Complemented with fermented black bean sauce
roasted corn, crawfish and andouille hash highlighted with yellow tomato coulis
served with rock shrimp, herb risotto and citrus mojo
served with root vegetables, a key lime cilantro beurre blanc and fresh mango salsa
barbecue swordfish served with fried green tomatoes, southern succotash with linguica and a sweet onion marmalade
