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In a sun-dried tomato garlic white wine broth. Served with rolls.
Choose between jumbo shrimp, yellow fin tuna and deep sea scallops or a platter of all 3.
A puree of chickpeas, tahini, garlic, lemon juice, cumin and olive oil, tomatoes and cucumbers. Accompanied by seeded flatbread.
Organic locally grown shiitake mushrooms sauteed in ginger teriyaki sauce.
Savannah she-crab style with sherry and coconut milk. Served with seeded flatbread.
Smothered with garlic butter or marinara sauce.
Smothered with garlic butter or marinara sauce.
1 lb. of Prince Edward Island mussels in a creamy garlic white wine sauce. Served with 706 rolls.
Black beans, garlic, cumin and vegetable stock. Served with seeded flatbread.
706 signature salad with hearts of romaine topped with homemade croutons and our classic Caesar dressing.
Tuscan beans, alfalfa sprouts, cucumber, tomato, red onion and Kalamata olives. Served with one of our specialty dressings.
Peppers, broccoli, cauliflower, mushrooms, sprouts, artichoke hearts, feta cheese and our baked croutons on red and green leaf lettuce with balsamic vinaigrette.
Organic greens topped with goat cheese, sun-dried cranberries and pumpkin seeds. Served with raspberry vinaigrette dressing.
Grilled asparagus, artichoke hearts, ricotta, mozzarella and fontina.
Pepperoni, sausage, green peppers, onions, mushrooms and mozzarella.
Mozzarella and fontina, diced plum tomatoes and fresh basil.
Tomato sauce, fontina and mozzarella.
Salmon, red onions and capers, diced tomatoes, cream cheese, caviar and fresh dill.
Smoky, sweet BBQ sauced chicken breast, sweet red onions and red, yellow and green peppers, mozzarella and smoked Gouda.
Pan seared tuna, lemon, diced tomatoes, red onions, scallions and mozzarella.
Gorgonzola, fontina, smoked Gouda, mozzarella and Romano, plum tomatoes and fresh basil.
Fresh basil, olive oil and sun-dried tomatoes.
Your choice of tofu, chicken or shrimp, hoisin sauce, red and yellow peppers, scallions, peanuts, mung sprouts and mozzarella.
Florida grouper, pan seared and served with roasted red pepper cream sauce.
Harris Ranch tenderloin dusted with crushed peppercorns, pan seared and served with mashed potatoes.
Atlantic king salmon in our own creamy Dijon dill sauce and served grilled or blackened.
Scallop skewer, coconut jasmine rice with teriyaki glaze and shiitake mushrooms.
Sushi quality tuna. Our chef suggests you choose it rare or medium rare with ponzu sauce and coconut jasmine rice.
Chicken breast stuffed with our ricotta cheese filling and baked then topped with marinara.
Florida grouper sauteed in clarified butter, crusted and then finished with minced garlic, parsley and white wine.
Encrusted with Gorgonzola, sauteed spinach and a port wine reduction. Served with mashed potatoes.
Beef tenderloin dusted with crushed black peppercorns, pan seared and finished with our chef's shiitake mushroom brandy butter sauce.
Poached mussels, clams, shrimp, scallops and grouper in a tomato, garlic and white wine broth over linguine.
Linguine blended in a zesty jalapeno salsa, peppers, mushrooms and red onions sauteed with tequila cream sauce.
Rosemary and walnut encrusted chicken breast on linguine with mushrooms in our rich smoked Gouda cream sauce.
Scottish salmon with spinach fettuccine, a Dijon dill cream sauce and finished with a sour cream and caviar garnish.
Linguine with our spicy marinara seasoned with anchovies, capers, garlic and Kalamata olives.
Yellow peppers, red onions, mushrooms and broccoli in ginger soy sauce with your choice of pasta or coconut-jasmine rice.
Bowtie pasta united with chicken, broccoli and pecans in our creamy Gorgonzola sauce.
Angel hair pasta with avocado and tomatoes in a tarragon white wine sauce.
Linguine in a pepper brandy tomato creamy sauce with capers.
Poached shrimp, scallops and mussels on a bed of spinach fettuccine served with our creamy white wine garlic sauce.
Plum tomato marinara with linguine and basil chiffonade.
Silky dark chocolate ganache between 7 layers of French dark chocolate sour cream cake.
Classic New York style cheesecake with a nut crust.
Cream cheese and peanut butter mousse atop our buttery chocolate cookie crumbs and covered with dark chocolate ganache.
A blend of French dark chocolate and meringue folded with hand-whipped cream on a bed of chocolate cookie crumbs.
Pate sucree spread first with our white chocolate ganache and then a layer of raspberry preserve.
Menu for Leonardos 706 provided by Allmenus.com
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