Sunnyledge Hotel & Restaurant

Pesto marinated swordfish steak with artichoke and kalamata olive tappenade served on a croissant with a field green salad

With a field green salad or seasonal fruit

Chunks of Lobster meat with lettuce and tomato on Challah toast

Roasted turkey breast with crisp bacon, lettuce and tomato on Challah toast

Tenderloin medallions grilled and topped with caramelized mushrooms and onions, cheddar cheese and horseradish cream on a croissant

Grilled marinated portabella, Grecian relish and feta cheese on a croissant with a field green salad

Spicy mustard sauce and field green salad

Chef's Special Creation

Jumbo shirmp and spicy cocktail sauce encased in homemade wontons with mango dipping sauce

Brandied chicken liver pate with crostini

Gulf Shrimp accompanied by cocktail sauce

Flaked poached salmon over baby greens, raspberries, almond pralines, oranges and mint with a raspberry vinaigrette dressing

Poached Rock shrimp over baby greens, bibb oranges, and tequila lime walnuts with a honey mustard dressing

Served on field greens tossed in balsamic vinaigrette with pecans and dried cranberries

Field greens, artichokes, red peppers, sun dried tomatoes, kalamata olives, toasted pine nuts, feta cheese and grape leaves with a roasted garlic balsamic vinaigrette

Chunks of lobster meat over field greens tossed in creamy celery seed dressing topped with caviar, avocado and tomato

Crisp romaine, shaved loccatelli cheese, garlic crostini and raspberry Caesar dressing

Red wine vinaigrette Albacore tuna salad over a bed of field greens with tomato, cucumber and crostini

with Spicy Cocktail Sauce

with Caviar, Sour Cream and Warm Apple Compote

with Caramelized Bananas

Plain with Fresh Blueberries and Warm Maple Syrup

with Caviar and Lobster Croquettes

Dusted in bronzing spices, sauteed and finished with tomato cucumber salsa, saffron champagne Buerre Blanc, fresh vegetable and orzo pasta

Stuffed with garlic goat cheese, encrusted with hazlenut, and served with rosemary sauce

Orange chevre sauce and orzo pasta

South African lobster, shitake mushrooms, seasonal vegetables mixed with creamy risotto

Grilled sea scallops and Mediterranean bibb salad, finished with sun-dried tomato vinaigrette

Blackberry cassic sauce, fennel-fig confit over mashed potatoes

Wild Mushroom ragout and risotto

Pesto and extra virgin olive oil infused with tomato concasse and cous.

Pan-seared with shallot confit and truffle butter

Jumbo shrimp sauteed with onions, pancetta, olives, tomatoes, extra virgin olive oil and fresh angel hair pasta

Grilled center cut filet, Rosti potatoes, shallot confit with a rosemary sauce

Jumbo shirmp and spicy cocktail sauce encased in homemade wontons with mango dipping sauce

Seasoned lump crab cakes sauteed and accompanied by a grainy Dijon mustard sauce

Imported Danish Brie baked in a delivate puff pastry with a seasonal fresh fruit and cinnamon pita chips

Jumbo lump crab and petite lobster accompanied by chives, honey mustard dressing and an avocado dipping sauce

A melange of wild mushrooms and chevre baked in a phyllo purse

Pan-seared jumbo sea scallops over calamari pasta in a saffron cream sauce

Jumbo gulf shrimp accompanied by cocktail sauce and lemon

Brandied chicken liver pate served with crostini

Flaked poached salmon over baby greens, raspberries, almond pralines, oranges and mint with a raspberry vinaigrette dressing

Poached Rock shrimp over baby greens, bibb oranges, and tequila lime walnuts with a honey mustard dressing

Romaine hearts, garlic crostini, tomato, kalamata olives, and Stilton cheese with a raspberry Caesar dressing

Field greens, artichokes, red peppers, sun dried tomatoes, kalamata olives, toasted pine nuts, feta cheese and grape leaves with a roasted garlic balsamic vinaigrette

White balsamic marinated tomatoes, Parmesan tuile, fresh basil, mozzarella, field greens and aged balsamic vinegar