Restaurant Reservations

Cuisine:

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BEGINNINGS

Chef’s Daily Soup Creations 4.5

Spicy Shrimp Rolls 7
Nuoc Cham Dipping Sauce, Cucumber and Shredded Carrots

Tommy K’s Minced Chicken & Lettuce Cups 8

Carpaccio of Heirloom Tomatoes 8
Aged Balsamic and Beignet of Goats Cheese, Basil, Oil

Pushcart Beef Samosas 7
Minted Yogurt

Flat-Top Griddled Quesadillas 7
Chicken, Poblano Peppers, Queso Fresco, Guacamole, Pico de Gallo

Local Stone Crab Claws 12
Mustard Sauce, Crab Cannoli, Lemon

Tuna Tartar Wonton Tacos 8
Wasabi Caviar and Sakimole Pastrami-style

Poached Shrimp Cocktail 8
House Made Cocktail Sauce

Marinated Mole Chicken Skewers 8
Grilled Peppers, Red Onions, Mini Soft Tacos

Gravlax of Salmon 8
Citrus Dressing, Tempura of Oysters, Baby Herb Salad

Crispy Fried Calamari 8
Garlic, Chilies, Scallions, Sweet & Spicy Dipping Sauce

SALADS

Classic Caesar Salad 5.5
Roasted Garlic Croutons, Grated Parmesan Cheese, Anchovy Fillets

Spinach, Avocado and Bacon Salad 6.5
with Warm Pancetta Dressing and Croutons

Five Lettuce Salad 5.5
Grape Tomatoes, Red Onion, Crumbled Blue Cheese, Cilantro-Lime Vinaigrette

Roasted Beet Salad 5.5
Dry Aged Ricotta, Organic Mâche, Spiced Candied Walnuts, White Balsamic

Salad of Marinated Vegetables 7
Arugula, Shaved Pecorino Pepato

HANDCRAFTED GOURMET PIZZAS

Margherita Pizza 14
Fresh Mozzarella, Marinara, Basil

Sopressata Pepperoni Pizza 14
Lemon-olive oil, Arugula Salad

Pizza Bianco 14
Roast Garlic and Ricotta, Asparagus, Fresh Mozzarella, and Parmesan

Pesto Chicken Pizza 14
Slow Roasted Breast, House Made Pesto, Goat Cheese

Primavera Arosta Pizza 14
Roasted Garden Vegetables, Garlic, Mozzarella, Marinara

Spicy Italian Sausage, Peppers and Onion Pizza 14

ENTRÉES

Grilled Salmon with Citrus Salsa Verde 23
Asparagus and Shrimp Risotto

Miso Glazed Chilean Sea Bass 29
Lobster Consommé, Fresh Fennel, Carrots, Coconut Jasmine Rice

Soy Braised Pork with Seared Scallops 23
Noodles, Chilies, Bok-Choy, Sweet and Spicy Broth

Baked Lobster Mac and Cheese 29
with Wild Mushroom, Green Onions and Herb Bread Crumbs

Florida Seafood Pan Roast 28
Stone Crab, Shrimp, Fresh Finfish, Charred Tomato and Shellfish Broth

Todays Sustainable Catch
Market Selection, Market Pricing

Surf and Turf 32
6oz Petit Filet and Grilled Bahamian Lobster Tail

32 oz Bone in Rib Eye for Two 53
16 oz. Bone in Rib Eye 29
Classic Steak Fries, Watercress, Sage Peppercorn Hollandaise

4 Hour Braised Short Rib 24
Roasted Root Vegetables, Red Wine and Shallot Puree

Mediterranean Lamb Tagine 22
Scented Couscous, Merguez Sausage and Lemon Confit

Hand Cut Filet Mignon
6 oz Petit Filet 23
9 oz Filet 29
Gratin Potatoes,Spinach, Merlot-Braised Wild Mushrooms, Frizzled Leeks

Coffee Ancho Rubbed Flat Iron Steak 23
Creamed Corn, Jalapeño Cheddar Hush Puppies

Rosas Farms Organic Burger 13
Pretzel Bun, Fries and Your Choice of Cheese

Chicken Curry “Jalfrezi” 19
Tomatoes, Jalapeños, Rice Pilaf, Naan Bread and Green Lentil Curry

Pasta Oggi 18
Chef’s Pasta of the Day

Locavore Risotto 18
Seasons Best Local Vegetables, Carnoroli Rice, Shaved Parmesan and Fresh Basil

Ahh-Mazing Roast Duck MA
Ask Your Server Why! Peking-Style Duck, Happy Buns, Hoisin, Scallion Brushes

Sunday Prime Rib Night 25
Au jus, Roasted Potatoes, Green Beans, Popovers with House Salad & Dessert of the Day

Polo Grill Passionately Sources Fresh Local Products
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase
consumers’ risk of food borne illness