The Jacaranda
1223 Periwinkle Way, New York, NY 33975 (239) 472-1771Main
Appetizers
four fresh oyster's baked with onions and bacon seasoned with bread crumbs and served with Hollandaise sauce
jumbo shrimp sauteed with spiced, coconut cream and florida orange juice
two sancap shrimp and two oysters jacaranda
topped with Hollandaise sauce
with cajun pecan BBQ sauce
lump crab meat lightly sauteed and served with honey mustard and plum sauces
four fresh large chilled shrimp
beef steak tomatoes, gorgonzola, pine nuts, red onion, basil, and mixed greens tossed with a balsamic vinaigrette
fresh clams sauteed and steamed in a white wine sauce with fresh tomatoes and prosciutto
chilled oysters topped with sour cream, caviar, shallots and pepper vodka
baked in mushroom caps with fresh garlic and burgundy wine in a puff pastry
one half dozen fresh from the sea
PEI mussels sauteed with artichoke hearts, tomatoes, white wine and a touch of marinara
yellowfin tuna crusted with black and white sesame seeds, seared to your liking, accented with wasabi, pickled ginger and wakame
Soups
all entrees include house salad. Served with homebaked bread and choice of potato or rice
Pasta
three cheese tortellini with scallops and shrimp, tossed in a pink vodka, sauce with asparagus and Peas
mussels, clams, Gulf shrimp and lobster meat tossed with marinara sauce
saute of shrimp, tomato, artichokes, capers and herbs tossed in a light wine and tomato broth served over angel hair pasta
little neek clams, chopped sea clams, spinach, fresh tomatoes, white wine and a touch of marinara over linguine
Gulf shrimp sauteed with garlic, shallots, cream and pecorino romano cheese
Seafood Specialties
our signature crab cakes, lightly sauteed and served with honey mustard and plum sauces
mahi mahi and Gulf shrimp lightly blackened and topped with tomato, bell pepper,and cilantro Island salsa
our most famous dish. Fresh grouper and crabmeat stuffing baked to perfection and topped with a lobster cognac sauce
fresh florida snapper, julienne vegetables, herb de provence and crowned with her bed garlic butter, then baked in parchment paper
yellowfin tuna crusted with black and white sesame seeds, seared to your liking, accented with wasabi,pickled ginger and wakame
Gulf shrimp batter dipped and lightly fried. Served with plum and cocktail sauces
Atlantic sea scallops broiled with white wine and seasoned bread crumbs
Atlantic salmon drizzled with olive oil, grilled, and presented with chef's choice seasonal vegetables
your choice blackened or grilled and presented with chef's choice seasonal vegetables
Land Locked
add 6 ounce or 9 ounce lobster tail to any entree at market price
12 ounce New York strip steak presented over fried onion crisps
6 ounce filet mignon served with your choice of either 5 jumbo shrimp-sauteed or fried, or 6 ounce or 9 ounce florida lobster tail
veal layered with fresh spinach, crabmeat and seasonings. Topped with Hollandaise sauce
medallions of filet mignon seared and served with crabmeat, asparagus and a tomato Hollandaise sauce
22 oz bone-in ribeye steak presented with garlic butter and fried onion crisps
breast of chicken sauteed with mushrooms, marsala wine, fresh herbs, and demi-glace sauce
a full pound of slow cooked babyback ribs prepared with u zesty barbeque sauce, very tender
grilled marinated breast of chicken topped with sundried tomato, basil and fresh mozzarella cheese
maple leaf farms duck served with fresh asparagus and accented with a delicate blackberry sauce
with bearnaise sauce add $1.00
Appetizer
marinated in pesto and presented with parmesan garlic hummus crisps
Entrees
sometimes referred to as white tuna, recommended medium rare. Presented with cilantro coconut jasmine rice and baby bok choy. Finished with garlic soy shiitake mushroom sauce
served with hot drawn butter
available fri, sat and sun served blackened, grilled, or traditional with aujus
lobster, shrimp and scallops with basil garlic butter
presented with horseradish potato cake and topped with a curried shrimp salad accompanied by vegetables du jou, lightly drizzled with cilantro sour cream
one and a half pounds steamed and served with drawn butter
Sides
