Apple Pear & Organic Baby Greens 

Humboldt Fog, Strawberries, Refreshing Candied Walnut and Tarragon Vinaigrette 16*  


Tomato Beet Salad Napolean   

Goat Feta, Organic Spinach, Arugula, Herb Pesto Yuzu Vinaigrette   16*


Artizan Romain Salad

 Blackened Grit Croutons, Aged Blue Cheese Caesar Dressing, White Anchovy, Parmesan Reggiano and Crispy Neuske Bacon   15*


Burrata de Buffalo

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


Small Plates

Veranda E Calamari   16*


Pan Seared Foie Gras

With Caramelized Onion Tart with Pickled Berries, Port Wine Reduction   25


Wahoo Tataki

Fresh Avocado, Dehydrated Tomato, Candy Cane Radish and Ponzu   18


Kurobuta Pork Belly

Braised with Asian Dry Rub, Sautéed Napa Cabbage, Brussel sprouts, Onions, finished   23

With a Sauvignon Gastrique


Vegetable Tempura

Seasonal Vegetables with Béarnaise Emulsion   18


Seared Scallops

Benton Ham and Corn Salsa, Carrots, Orange Sauce   20


Jumbo Shrimp with Stone-Ground White Corn Grits

with Creole Bacon Sauce   18*




Red Wine Braised Short Rib Ravioli   34


House Made Seafood Fettuccine

Basil Roma Tomato Sauce, Micro Basil and Truffle Oil   34



Seafood Entrees

Pan Seared Snapper

Roasted Butternut Squash, Sautéed Green, Cipollini Onion, Beurre Blanc   38*


Tempura #1 Yellow Fin Tuna  

 Stuffed with Avocado, Crab, Wasabi Served with Mango Papaya

Salsa, Wasabi Mashed Potatoes    45


Asian Crusted Tuna

Coconut Bamboo Rice, Sautéed Shanghai Bok Choy and Mushrooms with Mango Dragon Sauce   44


Fresh Maine Diver Scallops 

Foie Gras, Mushroom and Vegetable Risotto, Port Wine Reduction   42*


Veranda E Hot-n-Crunchy Grouper    

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


Togarashi Seared Wahoo and Lobster

 Bamboo Rice, Lobster Chow Chow, Pickled Shallot and Sweet Chili Beurre Blanc 45


Crispy 4lb Whole Red Snapper for Two

Spicy Lemon Grass Citrus Ginger Peanut Sauce     84** 


Land Entrees


Ginger BBQ Boneless Beef Short Ribs 

Sweet Onion Rings and Garlic Mashed Potatoes     39**


Filet Mignon

Two 4oz Medallion, Potato Puree,

Grilled Asparagus, Crispy Oyster Mushrooms

With a Cabernet Demi     48**


Veranda E Steak Frites

14oz Bone-In US Prime Ribeye, Mini Artesian Salad,

Truffle Fries and Cabernet Demi    53**


Detox Entrees

“Chef’s Garden” Vegan Platter

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

Lacinato Kale Wild Mushrooms     28




Chef Mounir Loqman                                                                                           GM Marco Garcia                                                                                             


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


**Can be made gluten free
*Gluten Free

= 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 visit