The Art of Fine Dining, Veranda Style…
Original culinary creations, impeccable service and an atmosphere that bespeaks true “Southern Comfort”… these are the ingredients that Southwest Florida’s most award-winning restaurant brings together for your dining pleasure tonight…
Appetizers
Grilled Portobello Mushroom • Marinated with fresh herbs, finished with Boursin cheese
Jumbo Shrimp Cocktail • Served with a spicy cocktail sauce
Escargot • Served in a Puff Pastry with a Stilton Bleu Cheese Sauce
Artichoke Fritters • Stuffed with Blue Crab, served with Bearnaise sauce
Southern Grit Cakes • Served with Pepper Jack cheese & grilled Andouille sausage
Baked Onion Soup • Served with Provolone & Parmesan crouton
Blue Crab Cake • Served with our Cajun Remoulade
Pan Seared Sea Scallops • Presented on a Baby Arugula salad finished with Lemon Beurre Blanc
Beef Carpaccio • Tenderloin of Beef brushed with infused olive oil, rosemary, thyme & Dijon mustard presented with shaved Parmesan & garlic toast
Salads
Caesar Salad • The classic presentation, prepared tableside for two, per person pricing
Spinach Salad • Prepared tableside for two with fresh mushrooms and our own Warm Bacon Vinaigrette, per person pricing
Fried Green Tomato Salad • Served with crispy ham topped with crumbled Bleu Cheese dressing
Veranda Specialties
Dinner Entrées include our Special House Salad with choice of dressing and our fresh baked Bread and Muffins, served with our Southern Pepper Jelly
Southern Sampler • Mixed grill of Fresh Fish, Gulf Shrimp & large Sea Scallops presented with Prosciutto Cream Fettuccine
Bourbon Street Filet • Tournedos of Beef Tenderloin with a Bourbon & Mushroom Demi-glace
Grilled Filet Mignon • Served with Sauce Bearnaise
Grilled Black Angus Ribeye Steak • Finished with compound Herb Butter & Onion Straws
Atlantic Salmon • An Herb & Honey encrusted fresh Fillet of Salmon served with a fresh Basil Cream sauce
Baked Rack of New Zealand Lamb • Served with a Rosemary Merlot wine sauce
Red Snapper • Pan seared and served over a Lobster and Sweet Pea Risotto topped with fresh Thyme and Lemon Zest
Chicken Orleans • Pan seared Chicken breast topped with Bay Shrimp, arugula and a Cajun Beurre Blanc
Pan Seared Jumbo Scallops • Presented on a bed of Spinach & Wild Mushroom Orzo and finished with a Lemon Beurre Blanc
Veal Piccata • A classic presentation, Veal Cutlets lightly sautéed with a Lemon Caper White Wine sauce
New York Strip • Aged Black Angus New York Strip, center cut – the steak eater’s steak – available with a Maytag Bleu Cheese sauce
Chateaubriand • The finest of the Tenderloin served with an assortment of garden vegetables (Serves two, per person pricing. Please allow for 20-35 minutes to prepare)
Roast Prime Rib of Beef (Served Friday & Saturday Evenings)* • Served Au jus with creamy Horseradish Sauce
Elegant Desserts
All delicious desserts are prepared daily on the premises by our Pastry Chef and each is a unique Veranda recipe.
Fresh Berries with Whipped Cream
Triple Layer Chocolate Pâté with Raspberry Coulis
Rich & Creamy Peanut Butter Fudge Pie
Traditional Florida Key Lime Pie
Bailey’s Irish Cream Cheesecake
Warm Southern Pecan Praline Tart with Vanilla Ice Cream
Beverages
Coffee, Cappuccino, Herbal Teas
Mineral Water or Sparkling Water
Coca-Cola Brand Soft Drinks
We offer a full bar and an extensive list of fine wines – by the glass, bottle and from our Cruvinet
Revised 01/2020 • Pricing subject to change without notice
