Salads

 

 

Apple Pear & Organic Baby Greens 

Humboldt Fog  |  Refreshing Tarragon Walnut Vinaigrette   16*  

 

Roasted Organic Beet Salad   

Meredith Farms Goat/Sheep Feta | Micro-Arugula | Yuzu Vinaigrette   16 *

 

Kale Caesar Salad

 Blackened Grit Croutons | Aged Blue Cheese Caesar Dressing White Anchovy | Parmesan Reggiano   15*

 

Veranda E Tower 

Artisan Baby Romaine Lettuce | Heirloom Cherry Tomatoes 

Nueske’s Bacon-Creamy Cashew Dressing  |  Blue Cheese  |  Jalapeño Oil   15*

 

Burrata de Buffalo

With Heirloom Tomatoes Micro Basil & 12 year old Balsamic 18*

 

 

Small Plates

 

 

Veranda E Calamari   16 *

 

Crab and Lobster Cake

Over Tuxedo Orzo  |  Warm Cabernet Vinaigrette  |  Tomato Black Garlic Jam   18

 

Jumbo Shrimp with Stone-Ground White Corn Grits

with Creole Bacon Sauce   18*

 

Paleo Truffle Wagyu Beef Carpaccio

Arugula  |  Shaved Parmesan Reggiano   18

 

 

Pasta

 

 

Home Made Linguini & Jumbo Shrimp

Dehydrated Tomato, White Wine, Butter & Herb Sauce   32

 

Red Wine Braised Short Rib Ravioli 34

 

 

Entrees

 

 

“Chef’s Garden” Vegan Platter  bluecheck

Allow the Chef to create a Garden-Inspired meal Butternut Squash

Lacinato Kale Wild Mushrooms     28*

 

Kung Pao Seafood for Two with Lobster and Bamboo Rice 80

 

 Fresh-Maine Diver Scallops 

Foie Gras Mushroom Risotto Port Wine     42*

 

Hot-n-Crunchy Grouper    

Sautéed Almonds Sesame Seeds Ginger Mango Chutney Sauce Tropical Rice     45*

 

Circle C Farms Organic Pork Chops  

Collard Greens Gouda Grit Cake & Pork Jus 48*

 

Filet Mignon

Two 4oz Medallion Cabernet Demi

Truffle Gnocchi Fresh Peas Smoked Bacon Truffle Crème       55**

 

28oz USDA Prime Porter House

Truffle Fries Sautéed Greens Wild Mushrooms Red Wine Sauce     65*

 

Ginger BBQ Boneless Beef Short Ribs 

Sweet Onion Onion Rings Garlic Mashed Potatoes     39**

 

Tempura #1 Yellow Fin Tuna  

 Stuffed with Avocado Crab Wasabi Served with Mango Papaya

Salsa Wasabi Mashed Potatoes    45

 

Togarashi Seared Hawaiian Naraigi

 Bamboo Rice Lobster Chow Chow and Sweet Chili Beurre Blanc 48

 

Crispy Whole Red Snapper for Two

4lb | Spicy Lemon Grass Citrus Ginger Peanut Sauce     84** 

 

bluecheck = Blue Zones Project* Menu Items
Blue Zones Project is a well-being improvement initiative that makes healthy choices easier.  Look for the blue checkmark for great tasting plant-based items. To learn more, please visiit bluezonesproject.com

Chef Bryan Sutton                                                                                            GM Marco Garcia

                                                                                                                                                                                                     

**Can be made gluten free

*Gluten Free

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.