ADD BRONZED SALMON, CHICKEN, WOOD GRILLED FLANK, CALAMARI OR SHRIMP To Any Salad for $5-$10

CHICKEN MEDITERANNEAN 12- Chicken breast pieces tossed with raisins, roasted red
bell pepper and an aged balsamic vinaigrette over greens

GOAT CHEESE PLATE 8 - Vermont Goat Cheese on Mesclun Greens with Mandarin slices, In- House Roasted Bell Pepper, topped with Pine Nuts & a Blackberry Vinaigrette Infusion

JUMBO SHRIMP MARNIER 9 - Jumbo Shrimp wrapped in Prosciutto di Parma, Wood Grilled & finished with fresh Basil, OJ, Grand Marnier

BRONZED FRIED CALAMARI 8 - Dusted with Bronzing Spices, lightly fried, served with SPICY Sesame Ginger Sauce & Asian Chile Dip

KONA BRAISED BEEF SHORT RIBS OVER POLENTA 9 - Braised in Kona Espresso, Kahlua, Cabernet Reduction Glaze till Fork tender

PRINCE EDWARD ISLAND MUSSELS 8- tossed with roasted garlic, home-made
pesto and white wine

WOOD GRILLED DUCK BREAST 10 - Wood Grilled Duck Breast, sliced, served over Mesclun greens, Maple Caramelized Walnuts, Crumbled Gorgonzola & drizzled with Raspberry Vinaigrette

WOOD GRILLED SEA SCALLOPS & JUMBO SHRIMP 9 - Wood Grilled Sea Scallops & Jumbo Sshrimp Perched on a Buttermilk, Cornmeal Cake, infused with thinly sliced Scallion, served in a pool of SPICY Chipotle Pepper Butter

WILD MUSHROOM MEDLEY 8 -Portobello, Button, Porcini Mushrooms, Pan sauteed in a reduced Madeira & Red Wine, served over Crispy Puff Pastry

MAIN PLATES

NORTH ATLANTIC SALMON CITRUS 23 - Pan sauteed & topped with Lemon, Lime, honey, white wine& ginger infusion

CHICKEN BREAST JAKARTA WITH BASMATI RICE 19 - Chicken tossed with fresh vegetable medley in a SPICY Thai Peanut Sauce served over Basmati Rice

VEAL & CHICKEN DUET 21 - Pan Sauteed Veal Scallopine & Chicken Breast finished with a Sherry reduction, Tarragon & Demi-Glace

CREEKSTONE FARMS BLACK ANGUS FLANK STEAK 25 - All Natural, Wood Grilled & sliced, served w/Chef Jose Luis’ CHIMICHURRI Sauce (roasted Garlic, Parsley, Meyer lemon, Martinique red pepper flakes, Virgin olive oil)

PORTOBELLO RAVIOLI 19 - Tossed in a SPICY Madras Curry Reduction, White Wine, diced Granny Smith Apple, Sweet dried Cape Cod Cranberries

MAPLE LEAF FARMS CRISPY DUCK 26 -Half a Pekin Duck roasted till crispy with Creme de Cassis, Red Wine, Maine Blueberries, Pomegranate Juice Infusion

LINGUINE TWO TO TANGO 22 - Chicken breast , Andouille sausage, mushrooms, SPICY tomato sauce

CREEKSTONE FARMS BLACK ANGUS FILET AU POIVRE 28 - Wood Grilled, rolled in black peppercorns, finished with a black peppercorn, Brandy, mustard demi glace

SEABASS PONZU 27 Chilean Seabass,, encrusted in white and black sesame seeds, finished with a Japanese Ponzu sauce (Soy, Rice Vinegar, Wine, Citrus) , Ginger & Grilled Green Onion

MINI PORK OSSO BUCO 21
Braised till tender, finished with Plum Chipotle, fresh Thyme reduction

LINGUINE DEXTER 22
tossed with mussels, shrimp, in a roasted red bell pepper cream reduction

JAMBALAYA 21
Chicken, SPICY Andouille sausage, baby shrimp with N'Awlins spices & dirty rice

THE CHEF ALWAYS FEATURES A DAILY SPECIAL THAT MIGHT
INCLUDE ONE OF THE FOLLOWING:
VEAL CHOP, wood grilled topped with tri-colore salad
MAHI MAHI, topped with hearts of Palm and house made Pesto
PORK MEDALLIONS sauteed with wild mushrooms in a madeira wine
VEAL SCALLOPINE topped with Prosciutto, baby asparagus and Provolone, sage
SHRIMP AND ANDOUILLE CREOLE over dirty rice
SNAPPER PAINTED with Barbados Rum and Bananas
LOBSTER Risotto
JAMBALAYA
FILET OF SOLE stuffed with crab, finished with a yello pepper sauce

LOOK FOR OUR CHEF's DAILY SPECIALS
MONDAY-Pasta, Salad, & Glass of Wine - $19
TUESDAY-Main Course, Salad, Dessert-$16
WEDNESDAY-2 Appetisers, Salad, Wine-$19
THURSDAY- Baby Back Ribs, Salad, Home fries-$16

PLEASE DO NOT ASK FOR SEPARATE CHECKS, WE APPRECIATE
YOUR COOPERATION & CONSIDERATION
Please Respect our Non Smoking Policy.- Both Inside and on our front & side patios- thank You

All Main courses served with House Salad or a cup of Soup, Chef Jose Luis’ Home-Made Bread & Chutney, Starch and Seasonal vegetables

If you have a Food Allergy, Please advise your wait person, so that the Chef can possibly adjust a recipe **Consuming raw or undercooked Meat, Poultry, Seafood
or Eggs may increase the risk of food-borne illness For your convenience, parties
of 5 or more & those using a Gift Certificate, we add an 18% gratuity. If you received exceptional service, feel free to adjust this amount & if you didn’t, please let us know

If you order your Meat Dish: Medium Well or Well Done, the Chef may butterfly
it & we can’t be responsible for its lack of tenderness
RARE = RED, COLD Center; Medium = PINK, WARM Center; Well Done = Hot, NO COLOR, DRY

The Chef may change menu items based on availability

CATERING MENUS - In House and Off Premise

CATERING LUNCH -Pre Set -BUFFET
MENU I - $18 p/p
            SALADS
Caesar Salad Topped with Chicken (Shrimp or Salmon, add $3 p/person) AND
Mixed Mesclun Greens with grape tomato, cucumber, carrot and a raspberry vinaigrette AND
Chicken Mediterranean - chicken pieces, raisins, red and green roasted bell pepper in a balsamic dressing
            DESSERT
Key Lime Pie, Cheesecake, Brownie Bites, Tiramisu, Bread Pudding (choose 2 desserts)

MENU II - $24 p/p
            SALAD
Mixed Mesclun Greens (see above)
            PASTA
Penne tossed with chicken, vegetables, roasted bell peppers cream sauce   AND
Penne Tossed with Mushrooms, Andouille Sausage in a Spicy Marinara
            DESSERT
(See Above Choices)

MENU III - $28 p/p
            SALAD
Mixed Mesclun Greens (see above)   AND
Caesar Salad
            MAIN COURSES (served with garlic mashed potatoes and seasonal vegetables)
Chicken breast topped with Artichoke hearts, sundried tomato, tarragon, red wine, demi glace AND
Salmon , wood grilled finished with a citrus, ginger, white wine, honey glaze
            DESSERT
(See Above Choices)

CATERING LUNCH - PRE-SET -SERVED IN HOUSE

MENU I -$16
               SALAD
Caesar Salad topped with Chicken breast (Add $3 for Shrimp or Salmon or Calamari)
OR
CHICKEN MEDITERRANEAN- chicken pieces, tossed with raisins, bell peppers, in balsamic
dressing over mixed greens
               DESSERT
(See above Choices) - served with American Coffee

MENU II - $22 p/p
               SALAD
Mixed Mesclun Greens with balsamic dressing
               PASTA
Penne Pasta with chicken breast tossed with a roasted bell pepper cream sauce OR
Penne Pasta with mushrooms, andouille Sausage in a spicy MArinara
               DESSERT
(See above choices- Choose one dessert in advance) served with american Coffee

MENU III - $26 p/p
               SALAD
Mixed Mesclun greens
               MAIN COURSE (Served with starch and vegetables)
Chicken breast topped with artichoke hearts, sundried tomato,
tarragon, red wine demi glace reduction   OR
Salmon, wood grilled with citrus, honey, white wine, ginger glaze
               DESSERT
(See above choices)- served with American coffee

CATERING DINNER -PRE-SET IN HOUSE
MENU I - $32 p/p
            APPETIZER (served in center of tables) - PLEASE CHOOSE ONE IN ADVANCE
Bronzed Calamari, lightly fried served with 2 dipping sauces OR
Antipasti Plate with half dozen items
            SALAD
Mixed mesclun salad (see above)
            PASTA (PLEASE CHOOSE 2 IN ADVANCE)
Penne Pasta with chicken, fresh tomato, basil, olive oil (add $3 for shrimp p/p) OR
Penne Pasta with chicken in a creamy pink alfredo sauce (add $3 for shrimp p/p) OR
Penne with Andouille sausage, mushrooms in spicy Marinara
            DESSERT
(See above choices- choose one dessert in advance) served with American Coffee

ENU II -$37 p/p
            APPETIZER (served in center of table)
BRONZED Calamari    AND
DUCK BREAST- wood grilled, sliced over greens with raspberry vinaigrette
            SALAD
Mixed Mesclun greens
            MAIN COURSE (choose 2 IN ADVANCE)
PORK Tenderloin- topped with wild mushrooms and madeira wine OR
CHICKEN Fantasia- chicken breast finished with pink Gorgonzola sauce OR
VEAL Scallopine with lemon, capers, white wine
            DESSERT
(See above choices)

MENU III   -$44 p/p
            APPETIZER -served individually
CRAB CAKE served with spicy Mango Papaya sauce AND
BRAISED SHORT RIB in Kahlua, Red Wine and Kona over gorgonzola polenta
            SALAD
Mixed Mesclun greens
            MAIN COURSE (please choose 3 entrees in advance)
OSSO BUCO- Pork shank braised, finished with shallots and cabernet   OR
SALMON FILET with citrus, ginger wine, honey glaze OF
FLANK STEAK - wood grilled (medium) topped with chimmichurri sauce OR
DUCK- half Crispy duck topped with pomegranate, red wine, wild berry reduction   OR
STUFFED SOLE- filled with crabmeat, topped with a yellow roasted pepper sauce OR
LOLLIPOP LAMB CHOPS -wood grilled, topped with 5 peppercorn sauce
            DESSERT
(See above choices)

HORS D'OEUVRES PLATES CATERED -OFF PREMISE
Platters of 25 pieces (serves 4-6 people)   $75

SMOKED SALMON topped with grapefruit, fresh dill, wasabi aioli on german black bread OR
DUCK BREAST Wood grilled, sliced, toped with plum chipotle sauce and sage on Dutch Rusk OR
CHICKEN SATE- chicken breast skewered, served with a Spicy Thai Peanut Sauce OR
SHRIMP MARNIER -Large shrimp wrapped in Prosciutto, finished with Grand Marnier Orange sauce
SCALLOPS - Sea Scallops stuffed w/Spicy Walnut Cheese, grilled, served with a Sweet Chile sauce
LOLLIPOP LAMB CHOP - pounded, wood grilled,served with a Kona Kahlua sauce (Add $25)
CUCUMBER - sliced thin topped with paper thin tuna carpaccio, dabbed with horseradish mustard (Add $25)

Platters of 25 pieces (serves 4-6 people)   $50
SPINACH AND CHEESE Spanakopita in puff pastry served with Spicy Mango dipping sauce
POTATO PUFFS- roasted garlic, mashed potato in puff pastry served with Apricot dip
SPICY MEAT TRIANGLES - spiced ground beef in puff pastry served with a plum sauce
POT STIKKERS - filled with pork and spices, served with an Asian Ponzu reduction
MINI CRAB CAKES- Pan sauteed, served with a Spicy Remoulade (Add $15)
MINI QUICHES - filled with cheese, spinach, tomato or vegetable

ADDITIONAL INFO- PLEASE READ
You can add additional appetizers to above menus
e.g. Bruschetta $2 p/p (1 piece) or other apps $6-$9 each
Wines and Beers- see wine, champagne, beer list. Ports
and after dinner wines
We can serve by the glass, bottle, Cash Bar or Open Bar
Espresso, Cappuccino are additional cost

We will add 7% Fl Sales Tax and a 20% Gratuity to final bill.
A deposit of 50% needs to be included with confirmation
(no reservation can be made without this)
(We accept checks for deposit only, or AMEX, VI, MC, DISCOVER)
for final payment only credit cards or cash
Due to the size of our intimate facility there is a cancellation policy:
With at least 90 days advance notice we charge only $100 penalty.
Less than 90 days but more than 30 days
we charge 50% of anticipated meals
Less than 30 days notice we will charge 100% of the anticipated meals.
We will give a 5% leeway in the amount of guests without a
penalty charge (e.g. you confirm 30 people, but only 29 show,
we will not charge for the 1 absentee).
After that the charge will be in
full for anticipated lost meal.
Room Rental fee is $250 for lunch, $500 for dinner.
This is waived if the group spends at least $750 for lunch
and for dinner $1,500 midweek and $2,000 weekend.
Some holiday dates may be higher

Above menus, prices etc. are subject to change per chefs/owners
Catherine and Jose Luis Pawelek

SAINT PETERSBURG, FL