BISTRO SOLEIL AT THE OLDE MARCO INN

Homemade crispy warm apple tarte tatin served with vanilla ice cream topped with balsamic vinegar reduction

Light key lime mousse made with yogurt and sour cream topped with raspberry coulis

Rich vanilla custard caramelized with sugar scented w. lavender

Delectable, lightly cooked, warm dark chocolate cake, with vanilla ice cream. Takes approximately 10-15 minutes, but is worth the wait.

Josephine's fresh beignets sprinkled with powdered sugar served with a dip of chantilly. Takes approximately 10-15 minutes, but is worth the wait.

cognac, triple sec, simple syrup, lemon juice

Maker's Mark, fresh mint, St. Germain, dash of soda

passion fruit Captain Morgan, fresh mint, lime juice, club soda

Tanqueray gin, St. Germain, lime juice

negroni w. American whiskey: whiskey, Campari, sweet vermouth

Absolut citron, limoncello, triple sec, lemon juice, sugar rim

salted rim, caramel vodka, RumChata, caramel syrup

Tito's vodka, shot of espresso, Kahlua, dash of amaretto

cucumber vodka, elderflower liquor, lime juice, fresh cucumber

Absolut pear vodka, St. Germain, lemon juice

Stoli vanilla vodka, Chambord liquer, pineapple juice

select one: orange, raspberry, citrus, blueberry, strawberry, pomegranate

Carpaccio of beef tenderloin marinated w. truffle oil, topped w. capers, parmesan. Gluten-free: without crostini

jumbo shrimp cocktail w. marie rose sauce, a blend of tomatoes, mayonnaise, lemon juice, cocktail sauce

Homemade smoked salmon served w. country bread and traditional garnish. Gluten-free: without country bread

Pork country pâté with crostini and cornichons served with marmalade of shallots and figs (*gluten free when served without the crostini)

brie, mushrooms, and shallots wrapped in a crispy french phyllo

Sizzling escargots cooked in an aromatic garlic herb butter sauce

steamed Prince Edward Island mussels w. white wine, saffron, herb cream sauce

classic onion soup, gratinée w. swiss cheese

For two: prosciutto, pâté de campagne, dried french saucisson and brie, roquefort, comté cheeses served w. crostini, cornichons, fig jam, dried figs, and dried apricot

Prosciutto, pâté de campagne, dried french saucisson served w. crostini, cornichons, and fig jam

Brie, roquefort, comté cheeses served w. crostini, dried figs, and dried apricot

boneless beef short ribs, slowly braised in a rich cognac demi-glace, applewood smoked Nueske's bacon, topped w. onion straws

10 oz. lean NY steak served w. a green peppercorn brandy sauce, w. parmesan rosemary fries

roasted New Zealand rack of lamb Provençale (tomatoes, herbs, garlic, shallots in a demi-glace)

pan-seared "white marble" pork chop topped w. prosciutto, gratinée w. roquefort cheese

slowly roasted, crispy duck à l'orange

Pan-seared gulf shrimp served on a bed of basil and lemon zest risotto

pan-seared grouper filet, topped w. crab meat, finished w. a lemon caper butter sauce

8 oz. baked warm water lobster tail served w. a citrus butter sauce

steamed Prince Edward Island mussels w. a white wine, saffron, herb cream sauce and served w. parmesan rosemary fries

blackened Atlantic salmon, served w. chargrilled pineapple ginger chutney