menu (not finished, so far)

here is what I have so far for my menu I am integrating at the cafe i am now working as head chef. let me know what you think.


Starters:

Florida Orange and fennel salad ~ with honey ginger sauce, topped with sesame seeds.
($3.95)

Spinach salad ~ with pomegranate vinaigrette, apple chips, sun-dried cranberries, and blue cheese crumbles.
($3.95)

Chicken and Artichoke Panzanilla ~ roasted chicken, croutons, and artichoke hearts with Champaign Vinaigrette.
($4.50)

Florida Seafood Salad ~ locally caught lump crab and shrimp with tarragon white wine vinaigrette on a bed of baby greens.
($5.95)

Cucumber Dill Salad ~ fresh cucumber and sweet onion topped with fresh dill vinaigrette.
($3.95)

*inquire for today’s feature Soups and Salads*

Appetizers:

Civeche Platter ~ cured butterfly shrimp and fresh tuna served with lemon dill aioli and fresh Florida citrus compote.
($7.50)

Florida Crab Cakes ~ lump local crab meat, garnished with remoulade and served with roasted corn relish.
($6.95)

Stuffed Roma Tomatoes ~ roma tomatoes, hollowed out and filled with lobster salad.
($5.95)

Spinach and Feta Soufflé ~ garnished with red bell pepper infused olive oil.
($5.50)

Roasted Onion Tart ~ served on puff pastry, topped with gruyere cheese.
($4.95)

Asparagus Parma Fritti ~ blanched asparagus spears, wrapped in prosciutto and breaded in parmesan cheese breading.
($6.50)

Portabella Gratin ~ portabella mushroom caps topped with fresh goat cheese and garnished with aged balsamic vinegar and ex virgin olive oil.
($5.95)



Kevin