Our soup of the day, created daily and priced accordingly.
Fresh mozzarelia and sliced roma tomato with a balsamic reduction, extra virgin olive oil and fresh basil.
Served with mesculine pepper, mozzarella and diced tomatoes.
A tower of crisp romaine lettuce, creamy caesar dressing with shredded parmesan cheese with overzealous seasoned croutons.
Masculin greens tossed in a raspberry cream dressing then topped with crumbled feta cheese and sliced almonds.
Feta cheese roasted pepper, olives, red onions, salami pene pasta.
Sushi grade tuna cubed and tossed in a sesame say sauce, dotted with syrachi and served atop slices of cold cucumber.
Served warm with freshly toased bread points.
Finely cubed sushi grade tuna tossed in an asian soy based sauce with minced veggies, served over a sweet seaweed salad accompanied by pickled ginger and wasabi.
Lightly fired spring roll stuffed with shrimp napa cabbage, carrot, and served with a honey say and sweet chile mae play sauce.
Two 2oz. jumbo lump crab cakes served with a white wine garlic cream sauce.
Blackened tuna steak, served over seasonal veggies with a mango salsa.
Lightly fried sea scallops served with mandarin orange supreme and chef's choice beurre blanc.
Fresh select oysters fried and served with a spicy spring onion sauce.
Lightly battared rings served over mesculin greens with a smoked paprika aioli.
Five hot not spicy shirmp served with blue cheese dressing.
Oven roasted portabella mushrooms layered with tender asparagus, lump crab meat and fresh mozzarella cheese drizzled with a balsamic reduction.
Tuna bites served with syrachi, asian soy sauce and a sweet chille sauce.
Pan fried tilapia topped with sun dried tomatoes compote and pepper risotto.
Creamy onion basil risotto served with jumbo shrimp and scallop.
Four seared shrimp tossed in raspberry soy buerre served with roasted pepper ans soba noodles.
Seasoned chicken, with sauteed peppers, onion and mexican cheese topped with a cool aoili.
Six wings fried and tossed in your choice of mild, hot, bbq, or asian sauce.
Seared and sliced chicken breast over seasonal veggies with an applewood smoked bacon cream sauce.
Served with sauteed pepers and grilled amngos.
Housemade chicken salad with hints of cilantro accompanied by toast points.
Grilled chicken served with a sun dried tomato white sauce atop with soba pasta.
Pan seared duck medallions with bacon wrapped asparagus and a sweet burre blanc.
Served with a tangy mandarin salsa.
Seasoned steak with sauteed pepper, onion and mexican cheese topped with cool aoili.
Petite filet atop jumbo lump crab meat and asparagus with bearnaise sauce.
Southwest spiced petite filet with a chive compound butter and seasonal vegetables.
Curried beef served with a herb pelof and red chili sauce.
A broiled 4oz, lobster tail accompanied by a 5oz filet mignon served with sauteed mushrooms and a cabernet sauce.
Three, 3 oz bison burgers with lettuce % tomato.
Jamaican rum rubbed served with potatoes and a tomato spinach ragot.
Served with mesculine, pepper mozzarella and diced tomato.
Chef's daily choice of four international cheeses complete with seasonal fruits and assorted crackers.
6-8 Spears of tender asparagus seared in extra virgin olive oil, lemon juice and coarse black pepper.
Artichoke hearts, cherry tomatoes and roasted portabello mushrooms, with a goat cheese and garlic cream sauce.
House fried tortilla chips with a home-made salsa.
Fresh fried potato slices seasoned with old bay and served with a cayenne pepper garlic aioli.
Boiled and salted green soy beans the perfect oriental appetizer.
Homemade and chef's choice of flavor.
A warm chocolate cake with a hot fudge center served on top of vanilla ice cream.
A pair of freshly dipped light and dark strawberry.
Mediterranean coffee dessert made with mascarpone cheese and dutch coco powder.
Menu for Central One Eleven provided by Allmenus.com
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