386 | A Fusion of Fine Eating

sauteed snails in a rich garlic white wine sauce

creamy baked brie cheese with a balsamic glaze

grade 1 ahi seared rare

jumbo lump crab with celery and red pepper

ground filet and ribeye

lightly battered marinated conch with a creole dipping

smoked in house amberjack

flash fried rings and tenacles with a lemon caper aioli

spring mix,gorgonzola cheese,plant city strawberry,candied pecan

house made with anchovy

iceberg,thick cut bacon,red onion,and blue cheese dressing

jersey tomatoes,grande mozzerella, fresh basil, balsamic glaze

wet aged prime beef with a mater dei butter

wet aged with homeade mash and candied carrots

grilled to perfection with a peach chutney

marinated in rosemarry,olive oil, and garlic

flash fried delicate mild white fish with a savory hollaindaise drizzle

sauteed mussels,clams,whitefish and scallops in a spicy marinara

sauteed mussels,clams,whitefish, and scallop s finished with a savory yellow curry

sauteed to perfection with a parmesan risotto and a savory hollaindaise drizzle

40 oz prime cut grilled to perfection topped with a maître dei butter