Visit Us On TwitterVisit Us On FacebookVisit Us On PinterestCheck Our FeedVisit Us On Instagram
Reservations
(239) 659-3466

Blue Zones Project® Menu Item.
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 bluezonesproject.com.

Salads

 

Apple Pear & Organic Baby Greens

Humboldt Fog, Strawberries, Candied Walnuts and refreshingTarragon Vinaigrette   16*

 

Napoleon Tomato Beet Salad   

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

 

Artizan Romane Salad

 Blackened Grit Croutons, Aged Blue Cheese Caesar Dressing,

White Anchovy, Parmesan Reggiano

and Crispy Neuske Bacon   15*

 

Burrata Salad

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

 

Organic Arugula Salad

Freshly Harvested from Garden Towers, Red Onions, Fresh Fennel, Tomatoes,

Sliced Onions, Truffle Pecorino & Pomegranate Molasses Vinaigrette         18

 

 

Small Plates

 

Veranda E Calamari   16*

Brussel Sprouts Nest   15

Roasted Oyster Mushrooms, Garlic, Shallots,

Shaved Truffle Pecorino, Lemon-Maple Vinaigrette  

 

Pan Seared Foie Gras

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

 

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

 Creole Bacon Sauce   18*

 

Moroccan Octopus

Sautéed with Asian Pear, Macadamia,

Tomatoes, Romesco Sauce, Tomato and Black Garlic Jam 21

 

 

Pasta

 

Red Wine Braised Short Rib Ravioli   34

 

House Made Seafood Fettuccine

Basil Roma Tomato Sauce, Micro Basil and Truffle Oil   34

 

 

Seafood Entrees

 

Sautéed Filet of Florida Red Snapper

Sweet Potato Tahini Salad, Macadamia Nuts,

     Candied Pineapple, French Onion Jus   38

 

Asian Crusted Tuna

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

 

Tempura #1 Yellow Fin Tuna  

 Stuffed with Avocado Crab Wasabi Served with Mango Papaya

Salsa Wasabi and Mashed Potatoes    45

 

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

 

Miso Artic Bacalao

Bamboo Rice, Asparagus with Unagi Ginger Soy Beurre Blanc 44

 

Charmoula Marinated Branzino

Crispy Polenta, Grilled Broccollini, Roasted Fennel,

Tomato Anchovy Eschbesche, Aged Balsamic Reduction 39

 

Crispy Whole Red Snapper

4lb 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**

 

 Detox Entree

“Chef’s Garden” Vegan Platter Blue Zones Project® Menu Item.

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

Footnote on Blue Zones Project® Menu Items. = 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 bluezonesproject.com.