Chef's Tasting Menu of the Week by AlisterM


									                      Chef’s Tasting Menu of the Week
                                             FIRST COURSE
                                               Oyster Bienville
                              Shrimp, Mushrooms and Sherry Bèchamel
                                 Pinot Grigio, Clos Du Bois, California

                                          SECOND COURSE
                                             Baby Spinach Salad
             Toasted Pine Nuts, Shaved Onion and Warm Pancetta Vinaigrette
                   Chardonnay, Chateau St. Jean, Sonoma County, California

                                            THIRD COURSE
                                           Kurobuto Pork Loin
            Bourbon Glazed Apples, Fennel, Shallots and Blue Cheese Mashers
                                   Petite Sirah, Spellbound, California

                                          FOURTH COURSE
                                   Port Wine Poached Anjou Pear
                                             Mascarpone Mousse
                                          Grahams, 6 Grapes, Port

                                      Tasting Menu $39 per person
                                    Chef’s Wine Pairing not included

                                         Oyster Selection
      East Coast                                                                West Coast
      BluePoint, CT                                                             Olympic Miyagi, WA
      Pemmaquid, ME                                                             Hood Canal, WA
      Wianno, Cape Cod                                                          Sunhollow, WA
      Malpeque, P.E.I.                                                          Quilcine, WA

                          The Freshest Cold Water Oyster Selection,
                          from the East & West Coast’s and Canada
       Accompanied with Lemon, Cocktail Sauce, Shallot Mignonette, Crackers and Tabasco

INDIVIDUAL $3                        HALF DOZEN $15                                       DOZEN $30

                *Consuming Raw or Undercooked Seafood, Oysters, Shellfish, Meat or Egg may increase
                   your risk of Food Borne Illness, especially if you have certain medical conditions.
                             Tarpon Bay’s Famous Ceviche Bar Selections
                         Accompanied by Flatbreads, Plantains & Tortilla Chips

Calamari-Mint, Yuzu                                                  Shrimp-Roasted Corn, Coriander
Lobster-Citrus, Cilantro                                             Tropical-Grouper, Papaya
Peruvian-Scallop & Mahi-Mahi                                         Tuna-Soy, Cucumber
Salmon-Sweet Chili, Almond                                           Conch-Habanero, Bell Pepper

        INDIVIDUAL $4.50                TWO $8             THREE $12            SAMPLER OF EIGHT $28

Gulf Shrimp “Chowder”                                                                                    $9
  Sea Salt Potato Chips, Roasted Corn and Shrimp
Tarpon Salad                                                                                             $8
  Baby Greens, Shaved Cucumber & Fennel,
  Grape Tomato, Jicama and Florida Orange Vinaigrette

Vine Ripe Tomato and Buffalo Mozzarella                                                                  $12
   Fresh Basil, Balsamic Syrup, Cracked Pepper and Extra Virgin Olive Oil

Key West Conch Tasting                                                                                   $10
   Conch Fritters, Mango Chutney, Conch Ceviche and Plantain Chips

Pine Island Clams and Wild Boar Sausage                                                                  $12
   Garlic, Thyme, Parsley, Plugra Butter and Chardonnay

Seared Scallops                                                                                          $11
  Tomato-Olive Roti and Herb Salad

Tuna Tataki                                                                                              $14
  Blackened Rare, English Mustard, Wakami and Crisp Wonton

Tarpon Caesar                                                                                            $9
   Romaine Leaves, Shaved Pecorino and a Garlic-Herb Crouton

Jumbo Lump Crab Tower                                                                                    $14
  Avocado, Tomato and Mango with Truffle & Parmesan Emulsion

Citrus Poached Collossal Shrimp                                                                          $16
  Key Lime Cocktail with Chili-Orange Dipping Sauce and Key Limes

Tempura Udon                                                                                             $11
  Tempura Vegetables, Udon Noodles, Dashi-Vegetable Broth
  and Soy Dipping Sauce

Hearts of Palm                                                                                           $10
  Marinated Hearts of Palm, Pink Grapefruit, Arugula, Avocado
  Lemon Vinaigrette and Shaved Manchego Cheese

                *Consuming Raw or Undercooked Seafood, Oysters, Shellfish, Meat or Egg may increase
                   your risk of Food Borne Illness, especially if you have certain medical conditions.
                                 Tarpon Bay Signatures

Crispy Whole Snapper                                                                                      $36
  Wok Seared Vegetables and Ponzu Sauce
Applewood Bacon Wrapped Grouper                                                                           $32
  Leek Fondue, Asparagus and Red Onion Confit

Herbal Goat Cheese Crusted Snapper Filet                                                                  $32
   Young Spinach, Sweet Potato and Lemon-Tarragon Emulsion

Gulf Shrimp & Diver Scallop Open Faced Ravioli                                                            $29
  Artichoke, Portobello, Fennel, Prosciutto,
  Feta Cheese and Herbed Lobster Cream

Brown Butter Basted Diver Scallops                                                                        $29
  Saffron Vegetable Risotto, Haricots Verts and Roasted Pepper Salad

Banana Leaf Wrapped Mahi-Mahi                                                                             $30
  Ginger-Lime Pesto, Coconut Scented Jasmine Rice,
  Green Papaya Slaw and Lemon Butter

                                       Alternate Dishes

Herb Crusted Organic Chicken                                                                              $26
   Roasted Garlic Polenta, Baby Spinach and Natural Jus

Honey-Ginger Lacquered Pork Tenderloin                                                                    $28
   Potato Corn Pavè, Haricots Vert and Nuoc Cham

Filet Mignon, 4 or 8oz cut                                                                            $26/ $34
  Cipollini Onion, Roasted Wild Mushrooms, Asparagus,
  Manchego Cheese & Roasted Garlic Mashed Potatoes with Port Wine Thyme Jus

Vegetable Pappardelle Pasta                                                                               $25
  Chef’s Vegetable Inspiration and Herbal Vegetable Broth

                                  A $5 Service Charge will apply to all Split Meals.
                           Half Portions are available for all Children 12 years and under.
                        Please notify your server if you have any Food Allergies, or require
                          special food preparation and we will accommodate your needs.
                   For Parties of Eight or Larger, a 20% Service Charge will be added to your bill.
                             Specialty Catch A la Carte
              All our fish is freshly caught and cut in house to 7 oz. Portions.
             It will be prepared to your liking or the Chef’s recommendation.
           Preparations are Grilled, Pan Seared, Blackened, Fried or Simply Baked
                  in our Hearth Oven with a choice of up to Three Sauces.

Red Snapper               $25                                                  Cobia                    $22
Atlantic Cod              $21                                                  Gulf Groper              $27
Halibut                   $26                                                  Loup de Mer              $23
Salmon                    $21                                                  Chilean Sea Bass         $26
Triple Tail               $22                                                  Diver Scallops           $23
Gulf Shrimp               $24                                                  Mahi-Mahi                $25
#1 Tuna                   $27                                                  Swordfish                $21

Sides $4                                                            Sauces

Organic Vegetable Selection                                         Young Soy White Miso
White Asparagus                                                     Yellow Tomato Emulsion
Haricots Vert                                                       Red Bell Pepper Emulsion
Nicoise Blend                                                       Coconut Miso
Coconut Jasmine Rice                                                Banana Rum Butter
Sunrise Potatoes                                                    Lemon-Tarragon Emulsion
Truffled Parmesan Potatoes                                          Tropical Fruit Salsa
Roasted Fingerling Potatoes                                         Nuoc Cham
Roasted Garlic-Manchego Mashers                                     Ponzu
Lobster Mac-n-Cheese                                                Lemon Butter

                                  Tarpon Bay Trilogy $36
                     Choice of any Three Fish accompanied by:
 Roasted Fingerling Potatoes, Organic Vegetable Selection, Young Soy White Miso,
             Yellow Tomato Emulsion and Red Bell Pepper Emulsion

               *Consuming Raw or Undercooked Seafood, Oysters, Shellfish, Meat or Egg may increase
                  your risk of Food Borne Illness, especially if you have certain medical conditions.

To top