starters
| baked escargot with maitre d’hotel butter with sherry-shallots-garlic butter $13 |
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salads
| harry’s fresh garden salad $8 |
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| fresh pear salad with crumbled gorgonzola cheese, glazed walnuts and mixed greens drizzled with mango basil vinaigrette $9 |
| classic caesar topped with crumbled blue cheese, sliced tomato and anchovy $9 |
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| grilled parmesan-romaine wedge salad with candied bacon, cherry tomato and blue cheese dressing $11 |
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homemade soups
| vichyssoise, a chilled blend of potato and leeks laced with cream $7 |
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| fresh chunky gazpacho with baby shrimp (request no croutons) $7 |
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from the sea, market fresh seafood
| florida gulf of mexico grouper pan seared with tropical risotto and mango gastrique $36 |
| seafood cobb with poached shrimp, crabmeat, smoked salmon, diver sea scallops, avocado, tomato, olives, and cucumbers over romaine with a creamy dill dressing $33 |
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| baked cedar plank salmon with citrus-honey glaze and roasted root vegetables $29 |
| garlic infused key west shrimp with bacon, red onion, and garlic-barbequed butter sauce, smooth grilled corn polenta and fresh vegetables $29 |
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mainland selections
| black-angus center-cut filet mignon stuffed with roasted garlic, gorgonzola butter, smashed roasted garlic red potatoes, fresh vegetables $38 |
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| roast maple leaf half duckling with wild berry sauce, wild rice, fresh vegetables $34 |
