Appetizers
Lobster Bisque
Smooth and rich — always a favorite!
Escargot
served in a stilton bleu cheese sauce accompanied with a puff pastry
Classic Gulf Shrimp Cocktail
served with a zesty cocktail sauce
Pan Seared Jumbo Sea Scallops
presented on a baby arugula salad finished with lemon beurre blanc & fresh chopped bacon
Fresh Blue Crab Cakes
with our Cajun remoulade sauce
Southern Grit Cake
with Pepper Jack cheese & K-Paul's andouille sausage
Grilled Portobello Mushroom
with fresh herbs finished with Boursin cheese
Beef Carpaccio
tenderloin of beef brushed with rosemary infused olive oil, thyme & dijon mustard presented with shaved parmesan & grilled flatbread
Salads
Caesar Salad
the classic presentation (prepared tableside for two)
Spinach Salad
with fresh onions and mushrooms & our own warm bacon vinaigrette (prepared tableside for two)
Veranda Wedge Salad
accompanied with cherry tomatoes, crispy applewood bacon, balsamic drizzle & a choice of: Ranch, Bleu Cheese, or Creamy Pepperoncini dressing
Veranda Specialties
Dinner entrees include our our fresh baked bread & corn muffins served with our southern pepper jelly and our special house salad with choice of dressing... (Ranch ~ Bleu Cheese ~ Honey Mustard ~ Herb Vinaigrette ~ Creamy Pepperoncini)
Southern Sampler
mixed grill of fresh fish, gulf shrimp & sea scallops presented over prosciutto cream fettuccine
New Zealand Lamb Chops
served with a rosemary merlot wine sauce
Grilled Filet Mignon
presented with sauce bearnaise
Shrimp Scampi
large shrimp sautéed in a traditional scampi sauce, tossed with freshly cooked capellini pasta
Grilled Black Angus Ribeye Steak
finished with compound herb butter & onion Straws
Atlantic Salmon
a herb & honey encrusted fresh fillet of salmon served with a fresh basil cream sauce
Chilean Sea Bass
with a pistachio crust served over our parmigiano reggiano risotto
Broadway Street Filet
tournedos of beef tenderloin with your choice of a mushroom & burgundy wine demi glacé or The Veranda bearnaise sauce
Chicken Orleans
pan seared chicken breast topped with gulf shrimp, arugula & a Cajun beurre blanc
Pan Seared Jumbo Scallops
presented on a bed of spinach & wild mushroom orzo finished with a lemon beurre blanc
Veal Piccata
veal cutlets lightly sautéed with a lemon, caper, white wine sauce
New York Strip
closely trimmed, certified Aged Black Angus "A Steak Eaters Steak" Maytag Bleu Cheese crust upon request
Chateaubriand
the finest of the tenderloin, served with an assortment of garden vegetables ~ serves two ~ (please allow 20-35 minutes to prepare)
