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. Ceviche 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 Starters 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.
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