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This menu is subject to change at any time
Appetizers
Classic Shrimp Cocktailserved with a Zesty Cocktail Sauce
Lobster Bisquesmooth and rich - always a favorite!
Portobello Mushroombaked with Boursin cheese
Veranda Blue Crab Cakeswith Creamy Remoulade Sauce
Sautéed Escargotpresented in a garlic butter sauce, served with crostini
Beef CarpaccioTenderloin of Beef brushed with infused olive oil, rosemary, thyme & Dijon mustard presented with shaved parmesan
Entreesserved with our homemade bread, corn muffins, butter and pepper jelly and your choice of: Caesar Salad Anchovies Upon Request* or House Salad Ranch - Bleu Cheese - Honey Mustard - Herb Vinaigrette - Creamy Pepperoncini
Baked Honey Glazed Hamserved with house made sweet potato & pecan soufflé
Classic Grilled Filet Mignonwith sauce Béarnaise
Tenderloin of Beef Tournedostopped with a Wild Mushroom Demi Glaze
Roast Prime Rib of Beefserved with Au jus and Creamy Horseradish
Veal Scaloppini Oscarpresented with Lump Crab, Asparagus & Hollandaise
Chicken Picattalightly breaded, sautéed and finished with capers and lemon beurre blanc
Pan Seared Fresh Triple Tailover a saffron and roasted asparagus risotto. Finished with a grape tomato and shaved parmesan topping
Pan Seared Jumbo Scallopspresented on a bed of Spinach & Wild Mushroom Orzo finished with a Lemon Beurre Blanc
New Zealand Lamb Chopswith chef's aujus, accompanied with Mint Jelly
Chilean Sea Basswith a Pistachio Crust over Parmigiano-Reggiano Risotto
Children's MenuAges 12 and under
Smoked Country Ham
Grilled Chicken Breast
Prime Rib
Delectable DessertsPrepared daily on premises by our Pastry Chef, each is a unique Veranda recipe.
Florida Key Lime Pie
Triple Chocolate Patewith Raspberry Coulis
Rich & Creamy Peanut Butter Fudge Pie
Bailey's Irish Cream Cheesecake
Crème Brûlée
Appetizers
Classic Shrimp Cocktailserved with a Zesty Cocktail Sauce
Lobster Bisquesmooth and rich - always a favorite!
Portobello Mushroombaked with Boursin cheese
Veranda Blue Crab Cakeswith Creamy Remoulade Sauce
Sautéed Escargotpresented in a garlic butter sauce, served with crostini
Beef CarpaccioTenderloin of Beef brushed with infused olive oil, rosemary, thyme & Dijon mustard presented with shaved parmesan
Entreesserved with our homemade bread, corn muffins, butter and pepper jelly and your choice of: Caesar Salad Anchovies Upon Request* or House Salad Ranch - Bleu Cheese - Honey Mustard - Herb Vinaigrette - Creamy Pepperoncini
Baked Honey Glazed Hamserved with house made sweet potato & pecan soufflé
Classic Grilled Filet Mignonwith sauce Béarnaise
Tenderloin of Beef Tournedostopped with a Wild Mushroom Demi Glaze
Roast Prime Rib of Beefserved with Au jus and Creamy Horseradish
Veal Scaloppini Oscarpresented with Lump Crab, Asparagus & Hollandaise
Chicken Picattalightly breaded, sautéed and finished with capers and lemon beurre blanc
Pan Seared Fresh Triple Tailover a saffron and roasted asparagus risotto. Finished with a grape tomato and shaved parmesan topping
Pan Seared Jumbo Scallopspresented on a bed of Spinach & Wild Mushroom Orzo finished with a Lemon Beurre Blanc
New Zealand Lamb Chopswith chef's aujus, accompanied with Mint Jelly
Chilean Sea Basswith a Pistachio Crust over Parmigiano-Reggiano Risotto
Children's MenuAges 12 and under
Smoked Country Ham
Grilled Chicken Breast
Prime Rib
Delectable DessertsPrepared daily on premises by our Pastry Chef, each is a unique Veranda recipe.
Florida Key Lime Pie
Triple Chocolate Patewith Raspberry Coulis
Rich & Creamy Peanut Butter Fudge Pie
Bailey's Irish Cream Cheesecake
Crème Brûlée
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