The Veranda

Sauteed tender lump crab cake highlighted by adelicate ancho chili cream sauce.

Seasonal Gulf Coast seafood mixed with lime juice, cilantro, tomato, avocado and serrano peppers.

Delicious seafood seasoned to perfection with cajun spices smothered with a blond rouxand served over flaky puff pastry.

Shrimp sauteed in habanero oil with sweet chili cream sauce accompanied by tropical ice.

Whiskey molasses glazed quail garnished with field greens and finished with a cherry vinaigrette.

Hearty chicken stock with peppers, chicken, tomatoes and vegetables topped with fried corn tortilla strips.

Rich puree of avocado accented with the flavor of poblano peppers.

Fresh spinach wilted with mushrooms, red onions, freshly grated reggiano cheese, candied pecans and a warm apple bacon vinaigrette dressing.

Crisp romaine hearts tossed in our pico caesar dressing topped with tortilla strips, cotija cheese, roasted corn and tomato.

Split hearts of romaine lettuce topped with bleu cheese and bacon crumbles finished with ranch dressing.

Port wine poached pear accompanied by caramelized onion and pistachios on a bed of field greens with an orange almond vinaigrette.

Sauteed chicken breast stuffed with cotija cheese, black beans and corn finished with a roasted red bell pepper cream sauce.

Pecan encrusted chicken breast topped with a michigan cherry madeira sauce.

Grilled semi boneless quail stuffed with chirozo and topped with a poblano cream sauce.

Filet of mahi finished with creamy mix of peppers, mushrooms, onions and crabmeat.

Blackened tilapia with mango salsa.

Tortilla encrusted salmon with avocado poblano creme sauce.

Oven roasted pork tenderloin with caramelized apples and bourbon glaze.

Grilled lamb rack finished with a cabernet reduction and accented with goat cheese mornay.

Grilled bone in ribeye on a bed of creamed spinach with crimini mushrooms.

Pepper melange encrusted seared new york strip with peppercorn cream sauce.

8 oz. filet of aged Black Angus, grilled to perfection, accented by a rich demi glace.

Our classic filet, grilled and topped with a mushroom dijon cream sauce.

Seared black angus filet with a spicy cayenne demi, accompanied by bleu cheese butter.

Our house specialty dessert. A delicate custard, flavored with amaretto, fresh vanilla beans with a burnt sugar crust.

Our classic creme brulee enhanced by Chefs specialty flavor choice.

Tangy limes from the florida keys make this pie a favorite of all with a graham cracker crust and whipped cream.

A classic, creamy cheesecake made from cream cheese, sugar, fresh eggs and cream with a touch of lemon zest for flavor complemented by a buttery graham crust.

White and dark chocolate mousse nestled between rich layers of chocolate cake topped with a chocolate ganache.