Cynthia's Ristorante

fresh florida grouper, lump crab shrimp cakes pan seared, served over baby greens, finished with lemon burre blanc

pan seared breast of duck fanned over a leel and chive potato cake drizzled with a dark cherry balsamic glaze

crusty garlic ciabatta tossed with fresh arugala, swiss chard, red onions, and winter root vegetables, finished wiith a warm red wine bacon vinaigrette and goat cheese crumbles

fresh buffalo mozzarella, tomato, and basil wrapped in prosciutto and romaine lettuce; oak grilled served on grilled ciabatta and finished with a sundried tomato balsamic vinaigrette

romaine lettuce tossed with cynthia’s caesar dressing, homemade croutons and freshly grated parmesan cheese

organic mixed field greens, tomatoes, mushrooms, artichoke hearts, roasted red peppers, cucumbers, toasted nuts and gorganzola cheese finished with a vegetable balsamic vinaigrette

homemade ricotta and butternut squash raviolis over a bed of organic arugala then topped with newsomes country ham, brown butter and sage

pan seared jumbo sea scallops served over a creamy lemon thyme leek risotto finished with pan fried artichoke hearts

oak grilled prosciutto wrapped jumbo shrimp served over homemade angel hair pasta and tossed with fresh pesto, kalamata olives, oven cured tomaotes and topped with feta cheese

brick oven roasted cornish game hen topped with a honey balsamic glaze and finished with roasted garlic mashed potatoes

homemade ziti tossed with roasted chicken, italian sausage, roasted red peppers, and a four cheese bechamel, brick oven roasted, finished with herb bread crumbs

oak grilled and served over homemade sweet potato gnocchi finished with a port wine panchetta cranberry sauce

wrapped in apple wood smoked bacon and grilled over the oak wood burning grill served over roast garlic mashed potatoes with finished with a wild mushroom balsamic glaze

fresh florida grouper, lump crab & shrimp cakes pan seared, served over baby greens, finished with lemon burre blanc

pan seared breast of duck fanned over a leel and chive potato cake drizzled with a dark cherry balsamic glaze

crusty garlic ciabatta tossed with fresh arugala, swiss chard, red onions, and winter root vegetables, finished wiith a warm red wine bacon vinaigrette and goat cheese crumbles

fresh buffalo mozzarella, tomato, and basil wrapped in prosciutto and romaine lettuce; oak grilled served on grilled ciabatta and finished with a sundried tomato balsamic vinaigrette

romaine lettuce tossed with cynthia’s caesar dressing, homemade croutons and freshly grated parmesan cheese

organic mixed field greens, tomatoes, mushrooms, artichoke hearts, roasted red peppers, cucumbers, toasted nuts and gorganzola cheese finished with a vegetable balsamic vinaigrette

homemade ricotta and butternut squash raviolis over a bed of organic arugala then topped with newsomes country ham, brown butter and sage

pan seared jumbo sea scallops served over a creamy lemon thyme leek risotto finished with pan fried artichoke hearts

oak grilled prosciutto wrapped jumbo shrimp served over homemade angel hair pasta and tossed with fresh pesto, kalamata olives, oven cured tomaotes and topped with feta cheese

brick oven roasted cornish game hen topped with a honey balsamic glaze and finished with roasted garlic mashed potatoes

homemade ziti tossed with roasted chicken, italian sausage, roasted red peppers, and a four cheese bechamel, brick oven roasted, finished with herb bread crumbs

oak grilled and served over homemade sweet potato gnocchi finished with a port wine panchetta cranberry sauce

wrapped in apple wood smoked bacon and grilled over the oak wood burning grill served over roast garlic mashed potatoes with finished with a wild mushroom balsamic glaze