ROSEMARY & THYME
10AM - 8PM at the Rosemary & Thyme
Romaine, Fresh Shredded Reggiano, Housemade Dressing & Croutons.
$15
Oven-Baked Escargots finished with Chardonnay Garlic Butter. Served with crispy, homemade Crostini & a Lemon Wedge.
$16
Chef's Daily Preparation.
$15
Lump Crab Meat with Louie Dressing, Diced Onions, Bell Peppers atop a bed of Sliced Avocado. Served with Toasted Bread.
$22
Grilled shrimp marinated in a lime sweet chili sauce.
$22
Fresh Sautéed Grouper Fillet with Key Lime Beurre Blanc. Served with Shrimp & Vegetable Risotto, and Chef's Vegetable.
$56
Wild salmon filet dusted with crushed California pistachios and topped with a fresh pear and peach summer salsa. Served with vegetable risotto and grilled asparagus.
$48
Four large, Pan-Seared, Diver-Harvested Sea Scallops atop a bed of Creamy Risotto and finished with a Garlic-Key Lime Beurre Blanc. Served with Asparagus.
$60
Lobster, shrimp, scallops, and crab in a creamy lemon sauce over linguine.
$51
Mixed vegetables and shitake mushrooms in a vegan fried rice.
$35
8 oz center cut Beef Tenderloin Filet roasted in a Rosemary & Thyme herb blend, Served with Mashed Potatoes, peppercorn cognac sauce, and Grilled Asparagus.
$62
Thyme-roasted, Canadian duck drizzled in an orange curacao demi-glace & placed atop a bed of mashed potatoes. Served with seasonal vegetables.
$48
Four pecan-crusted lamb chops painted with fig dijonnaise & served with Rosemary & Thyme mashed potatoes & seasonal vegetables.
$60
Served with Mashed Potatoes and Chef's Vegetable.
$45
$12