ROSEMARY & THYME

Jumbo mushrooms, deep-fried then drizzled with Guinness reduction and served with horseradish orange marmalade.

Lightly floured and fried calamari served with marinara sauce.

Sushi-grade tuna topped with avocado, watermelon radish, spicy mayonnaise, and balsamic reduction on crispy wonton.

Oven-baked, finished with chardonnay garlic butter. Served with homemade crostini & lemon wedge.

Creamy blue crab, spinach, and artichoke dip served with warm pita.

Fried beef tenderloin strips, roasted bell peppers & onions, shredded cheese, sour cream, pico de gallo, Sebastian's salsa, flour tortilla.

Sliced okra, lightly breaded and flash fried. Served with Cholula Ailoli.

Romaine, fresh shredded Reggiano, housemade dressing & croutons.

Locally-sourced white fish, tomato base, black rum & sherry peppers sauce.

Iceberg wedge, blue cheese & feta crumbles, roasted walnutes, cherry tomatoes, smoked bacon, diced red onion, balsamic glaze, and blue cheese dressing.

Chef’s daily preparation.

Our signature meatloaf topped with Rosemary gravy & crispy onions. Served with mashed potatoes and grilled asparagus.

Roasted Canadian duck in an orange curaçao demi-glace. Served with mashed poatoes and Chef’s vegetable.

Slow-braised pork drizzled in a porcini pinot noir demi-glace. Served with mashed potatoes and grilled asparagus.

Florida grouper filet stuffed with jumbo lump blue crab and topped with lemon beurre blanc. Served with vegetable risotto and grilled asparagus.

Served in a light tarragon cream sauce. Topped with shredded Parmesan and served with grilled asparagus.

Roasted boneless, skinless chicken breast stuffed with diced tomatoes, spinach, and feta. Served with Greek butter, white rice, and Chef’s vegetable.

Wild salmon filet dusted with crushed pistachios and topped with peach salsa. Served with vegetable risotto and Chef’s vegetable.

Pan-seared halibut filet topped with shaved watermelon radish, arugula, roasted pineapple & shallot. Served with vegetable risotto and Chef’s vegetable.

Fresh sautéed vegetables with garlic and olive oil. Served over pasta.

Black Grouper Filet Fresh Florida Gulf of Mexico grouper. Pan-seared or blackened.

Imported from the Northwest. Prepared pan-seared or blackened.

Four U10 scallops served pan-seared.

8oz. grilled filet mignon.

14oz. grilled New York Strip.

14oz. grilled ribeye steak.

16oz. grilled veal chop.

8oz. brisket patty, lettuce, tomato, red onion, choice of Cheddar or American cheese. Served with shoestring fries.

Shoestring fries tossed with truffle oil and grated Parmesan.

Roasted bell peppers & onions, shredded cheese, sour cream, pico de gallo.