The Pelican Club

maine lobster, jumbo lump crabmeat, gulf shrimp with a jicama salad and 8-herb ravigote, served ""up""

baked with mixed mushroom duxelle, garlic butter and puff pastry ""hats""

seared diver sea scallops served with lemon-butter beurre blance

served with baby greens, toasted walnuts and grapefruit, topped with a creamy olive oil dressing

served with niman ranch apple smoked bacon, roasted red peppers, parmesan cheese and garlic herb butter with chipotle aioli

jumbo shrimp with rice noodles, chiles and pineapple in a spicy sauce served with garlic bread

served with a soba noodle salad and curry aioli

with a pineapple-jalapeno chutney and fried green tomatoes

mixed greens, niman ranch apple smoked bacon, avocado, red onions, and danish blue cheese dressing

served with asian salad and dipping sauces

with a roasted red pepper brandy cream sauce, cauliflower, mashed potatoes and baby vegetables

leg confit, barbequed and duck breast with dirty rice and warm cranberry orange port sauce

served with brabant potatoes

marinated and roasted with a rosemary pesto crust, roasted garlic and truffle mashed yukon gold potatoes and a port-balsamic demi-glace

served with a roasted red pepper chipotle barbeque sauce, truffle mashed yukon gold potatoes and baby vegetables

gulf fish, diver sea scallops, jumbo shrimp, mussels, clams and lobster served with saffron risotto and garlic black bean sauce

served with a ginger-honey glaze and a 4-citrus jumbo lump crab vinaigrette with mashed new potatoes

served with brabant potatoes

shrimp, mussels, clams, gulf fish and scallops with a basil tomato sauce with a side of linguine

served with truffle mashed yukon gold potatoes, pelican club steak sauce, and shitake mushrooms