Marina Cafe

Caramelized onion, fire-roasted mushroom soup with crostini.

Parmesan and pepperoncini, kalamata olives, and sherry aioli.

Ginger-soy butter and pineapple slaw.

Citrus caper beurre blanc, sundried tomato relish, and arugula.

Roasted garlic chickpea puree, crispy fried leeks, red pepper coulis, balsamic honey glaze.

Arugula, extra-virgin olive oil, shaved parmesan, charred tomato aioli.

Served with local gulf shrimp and remoulade sauces.

Sweet chili sauce, togarashi dust.

Tasso and collard spring rolls, with green tomato jam and spicy mustard dipping sauce.

Served with ginger-soy butter and coconut whole grain brown rice.

Served with Parmesan cheese and garlic aioli.

Served on panko-crusted eggplant medallions, Meunier and hollandaise sauce.

Avocado, seaweed salad, and crispy wontons.

Cucumbers, red bell pepper, radishes, grape tomatoes, ginger vinaigrette.

Served with shaved Reggiano cheese and focaccia croutons.

Sweet onions, grape tomatoes, applewood smoked bacon and creamy blue cheese dressing.

Arugula, Belgian endive, and radicchio, red wine vinaigrette, blue cheese crumbles.

Ragout of beef, sausage, pancetta, carrots, celery, onion, basil, and tomato sauce.

Gulf shrimp, grape tomatoes, kalamata olives, basil pesto cream sauce.

House marinara, fresh mozzarella, basil-parmigiano pesto.

Bacon, mushrooms, spinach, roasted garlic béchamel, with Parmesan and mozzarella.

Red onion, banana peppers, marina, mozzarella.

Grilled herb chicken, prosciutto, kalamata olive, artichoke, marinara and goat cheese.

Citrus-caper beurre blanc, seasonal vegetables and roasted rosemary parsley potatoes.

Citrus-caper beurre blanc, seasonal vegetables and roasted rosemary parsley potatoes.

Citrus-caper beurre blanc, seasonal vegetables and roasted rosemary parsley potatoes.

Butter, delicata squash parsley risotto and sauteed spinach.

Chimichurri sauce, olive tapenade, tomato-anise jam, and braised garlic spinach.

Pan-roasted asparagus, leeks and fingerling potatoes and gulf shrimp tarragon butter.

Redfish, cayenne butter, chive remoulade and seasonal vegetables.

Balsamic honey glaze, Brussel sprouts, sundried tomato relish, roasted garlic chickpea puree and charred tomato aioli.

Creamy southern grits and sautéed vegetables.

Sauteed Tuscan kale and broccolini, Delmonico potatoes and balsamic-roasted pepper coulis.

Grilled asparagus, braised garlic spinach, white wine glazed artichokes, broccolini, kale, wood oven-roasted wild mushrooms, and coconut whole grain brown rice.

Fresh strawberry and candied cocoa nibs.

A dollop of coconut whipped creme and crystallized lime peel, mango sorbet.

Irish whiskey, frangelico, emmet's irish cream, grand marnier and whipped cream.

Coffee Godiva chocolate liqueur, Kahlua, emmet's Irish cream and Grand Marnier.

Emmet's Irish cream, hazelnut liquor and coffee.

Bushmills, Kahlua and crème de menthe.