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City Grille & Raw Bar
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Speisekarte
Served Over Tomato-Ginger Chutney, Finished with Balsamic Reduction
with Tarragon Mustard and Caper Sauce
Orange Ponzu, Wasabi Cream and Pickled Ginger
Butter Toasted Baguette Topped with Dill Crème Fraiche, House Smoked Salmon, Pickled Red Onion and Capers, Served Over Arugula
Blackened and Pan Seared Florida Gulf Coast Shrimp. Served Over Fresh Corn Blini with Pico de Gallo and Avocado Crème Fraiche
Served in Saffron Cream Sauce with Grilled Baguette
Thinly Sliced Angus Beef Tenderloin, Truffle Oil Dressed Arugula, Sprinkled with Shaved Manchego Cheese
Brie Cheese Wrapped in Puff Pastry and Baked Golden Brown, Drizzled with Almond Honey, Served with Grapes and Seasonal Fruit
Fresh White Asparagus Lightly Sautéed in Butter, Topped with Gruyere Cheese, Baked in Gratin Dish with Cream, Lemon and Parsley
House Made Gnocchi, Wild Mushroom Melange, Parmesan Cheese and Fresh Herbs
Strawberry-Mint Vinaigrette
"A Delightful Twist on the Classic", Basil Caesar Dressing, Garlic Croutons, Parmesan Cheese
Vanilla Bean-Champagne Dressing
Served Over Baby Spinach with Chunky Bleu Cheese Dressing Sprinkled with Applewood Smoked Bacon and Red Onion
Jumbo Scallops Wrapped with Crispy Bacon and Seared. Served with Garlic Spinach, Cream Corn and Blistered Tomatoes
Mussels, Shrimp and Scallops Steamed in Saffron and White Wine Broth, Roasted Tomatoes, Caramelized Onions, Basil and Garlic, Served with Grilled Baguette
Lightly Breaded and Deep Fried – a Wine Cellar Specialty, Vanilla Bean-Frangelico Cream Sauce, Risotto and Vegetable du Jour, Grilled or Butter Poached Also Available
Served with Potato Mash and Topped with Wilted Arugula, Finished with Port Wine Reduction
Served in a White Asparagus Broth with Seared Wild Mushrooms, Organic Sweet Peas and White Asparagus Tips, Topped with Local Pea Tendrils
Served with Fresh Asparagus and Risotto du Jour, Finished with Galliano Sauce
Topped with Tarragon, Fennel and Citrus Butter, Served Over Jasmine Rice Pilaf and Garlic Spinach
Crusted with a Blend of Chopped Parsley, Cilantro, Mint, Thyme and Pan Seared Finished with Veloute Sauce, Served with Potato Dauphinoise and Asparagus
Brioche, Fennel and Sage Stuffing, Cranberry Reduction, French Onion Haricots Verts
Walnut Crusted, Oven Roasted. Served with Potato Mash and Baby Carrots, Finished with Blueberry Demiglace
Florida Gulf Shrimp Stuffed with Lump Crab Meat - Beurre Blanc Grilled 4 Ounce Medallion of Beef Tenderloin - Béarnaise Sauce Sea Scallops Over Roasted Red Pepper and Bacon-Cream Corn. Served with Potato Dauphinoise and Baby Arugula
Served with Potato Dauphinoise and Asparagus, Finished with Béarnaise Sauce
NY Strip Steak Lightly Crusted with Pepper and Herbs. Served Over House Made Pappardelle Pasta with Oyster, Beech and Button Mushrooms, Finished with Brandy Cream Sauce
Two New Zealand Lamb Chops Glazed with Mint Pesto and Two Poached Petite Lobster Tails. Served with Clarified Butter, Potato Mash and Haricots Verts Almandine
Tossed with Fresh Strawberries, Crumbled Feta Cheese, Candied Walnuts and Sliced Red Onion Dressed with Champagne Vinaigrette
Sausage, Red Pepper, Onion and Carrots. Served with Potato Mash, Finished with Classic Beurre Blanc
Shrimp and Scallops Sautéed with Spinach, Grape Tomatoes, Scallions and Kalamata Olives. Tossed in Sherry Cream Sauce, Served Over Fettuccine, Sprinkled with Feta Cheese
Seared Breast of Chicken Wrapped with Prosciutto Ham, Finished with Lemon-White Wine Butter Sauce, Served with Rice Pilaf and Asparagus
Crispy Fried Medallions of Breast of Chicken. Served in Flour Tortilla Wrap with Southern Style Cole Slaw and House Made Pickles. Served with Rosemary Fries
Vanilla Bean-Champagne Dressing
Served Over Baby Spinach, Sun Dried Cherries, Orange Sections, Apple Cider-Shallot Vinaigrette
Basil Caesar Dressing, Garlic Croutons, Parmesan Cheese
Arugula Topped with Grilled Shrimp, Red Grapes, Candied Almonds and Manchego Cheese, Lemon-Champagne Vinaigrette
Diced Hearts of Romaine. Lump Crab Meat, Boiled Egg, Cucumber, Radishes and Tomato, House Made Russian Dressing
Served with Seasonal Fruit or Baby Greens Tossed in Apple Cider-Shallot Vinaigrette
Served with Small Basil Caesar Salad
Served on Croissant with Sliced Tomato. Topped with Mozzarella Cheese and Baked, Served with Baby Greens Salad
Crusty Fried Shrimp Tossed in Sweet Thai Chili Sauce, Shredded Lettuce, Pico de Gallo, Avocado Coulis, Served with Herb Roasted Fingerling Potatoes
Angus Beef Burger Served on Brioche. Topped with Strawberry Jam, French Brie and Arugula, Served with Roasted Fingerling Potatoes
Aged Cheddar, Mozzarella, Crispy Fried Onions, Chipotle Aioli, Lettuce, Tomato. Served on Grilled Ciabatta with Rosemary Fries
Blackened Filet of Grouper Served in Flour Tortilla Wrap with Shredded Romaine, Santa Fe Salsa and Avocado Crème, Rosemary Fries
Black Angus Tenderloin with Swiss Cheese, Bacon, Tomato, Onion, Garlic Aioli. Served with Rosemary Fries
Topped with Fried Mayport Shrimp - Seared Scallop - Crab Cake. Grilled Asparagus, Finished with Roasted Red Pepper Sauce
Served with Baby Greens Tossed in Apple Cider-Shallot Vinaigrette
Butterfly Shrimp Lightly Tossed in Flour, Sautéed in Butter Finished with Brandy, Amaretto, White Wine and Orange Cream Sauce. Served Over Jasmine Rice and Baby Carrots, Sprinkled with Toasted Almonds
Topped with Fresh Spinach, Goat Cheese and Grape Tomatoes. Served with Bibb Lettuce, Berries and Walnut Salad, Dressed with Strawberry-Mint Vinaigrette
Grilled or Sautéed with Lemon and Herbs, Served with Fresh Vegetables
Seared with a Blend of Tarragon, Fennel, Lemon, Roasted Garlic Aioli. Served Over Jasmine Rice Pilaf, Lightly Sautéed Spinach
Finished with Lemon-Basil Aioli. Served with Potato Mash and Fresh Vegetables
Served with Potato Mash and Fried Onion Straws Finished with Bourbon-Mushroom Demiglace
Served with Potato Dauphinoise and Asparagus, Finished with Béarnaise Sauce
Tossed with Fresh Strawberries, Crumbled Feta Cheese, Candied Walnuts and Sliced Red Onion Dressed with Champagne Vinaigrette
Sausage, Red Pepper, Onion and Carrots. Served with Potato Mash, Finished with Classic Beurre Blanc
Shrimp and Scallops Sautéed with Spinach, Grape Tomatoes, Scallions and Kalamata Olives. Tossed in Sherry Cream Sauce, Served Over Fettuccine, Sprinkled with Feta Cheese
Seared Breast of Chicken Wrapped with Prosciutto Ham, Finished with Lemon-White Wine Butter Sauce, Served with Rice Pilaf and Asparagus
Crispy Fried Medallions of Breast of Chicken. Served in Flour Tortilla Wrap with Southern Style Cole Slaw and House Made Pickles. Served with Rosemary Fries
Picasso label – medium fill
when available
when available
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