Boca Royale Golf & Country Club

Delicious chunks of cold water lobster tail baked in garlic & butter

Wrapped in phyllo dough and served with a club made raspberry coulis

Topped with smoked salmon and served with a crème fraiche

Made and served on a bed of spinach cream

Served with browned gruyere

Served with choice of dressing

Porcini crusted hand cut filet mignon, rolled in porcini dust and pan seared, served with a merchand du vin sauce

Butterflied gulf white shrimp, marinated in coconut milk and agave nectar, breaded with flake coconut and panko, deep fried & served on a bed of mixed field greens with fresh pineapple, Florida oranges and strawberries served with a dressing of your choice

Florida grouper, marinated in citrus, olive oil and club grown herbs, pan seared and served with a liquor 43 butter sauce

Free range, antibiotic free, boneless, skinless, chicken breast, pounded thin and rolled around bou r sin and bacon, breaded with pistachio nuts and panko, baked golden brown and served with a chive and cream sauce

Lightly sau té ed in olive oil, topped with blackened gulf shrimp, r oma tomatoes, smoked cheddar cheese and baked golden

Crusted with orange blossom honey and stone ground mustard, topped with heirloom tomato concasse and citrus beurre blanc

Pan seared, baked en cocotte with maple bacon, braised leeks, vine ripe tomatoes and sprinkled with toasted parmesan cheese

Thin sliced medallions of veal tenderloin, pounded thin and breaded with panko bread crumbs with a touch of parmesan cheese, served with a lemon buerre blanc

The very best part of a N.Y. strip steak, charbroiled to order and topped with stilton and maitre d hotel butter