Chef T's Garden Grill Menu

(One 4oz) jumbo lump crab meat, mayo, dijon, eggs, horseradish, lemon zest, jalapeños, red bell pepper, scallions, panko with a chipotle aioli

Imported french brie, toasted almonds, applewood bacon & orange blossom honey

Flash fired calamar rings with mild peppers & served with a spiced up marinara

Made daily by chef t using only the freshest ingredients available

Sweet vidalia onions caramelized with a smooth beef broth, garlic toast, swiss & provolone cheese & baked to a golden brown.....allow 15 minutes

Mixed greens, cucumbers, green beans, red onion, tomatoes, balsamic vinaigrette

Fresh ribbons of romaine lettuce tossed with parmesan cheese, butter garlic croutons and our house made caesar dressing

All natural scaloppini of tender chicken breast sautéed with shallot, white wine, sherry, parmesan cheese, white truffle oil, cream, black truffle butter

The most tender cut of beef. This 9oz center cut filet mignon is lightly seasoned, pan seared & oven roasted to perfection

Tender scaloppini of veal sautéed with shallot, garlic, white wine, madeira wine, english peas and cream

Tender scaloppini of veal sautéed with shallot, garlic, wild mushrooms, white wine, sherry & veal stock

New zealand rack of lamb, marinated 24 hrs, pan seared, oven roasted and served with a citrus rosemary demi sauce

Four layers of dark chocolate cake with a chocolate custard filling, coated with chocolate crumbs and finished with chocolate ganache

This authentic cuban flan recipe stands on its own

Ouble layer lemon cake soaked in lemoncello with a lemon mascarpone custard filling & white chocolate icing. A very light and refreshing dessert.plate sharing, (splitting an entrée) $10, includes fresh baked bread, vegetable & a starch a 20% gratuity may be added to parties of 6 or more

Jumbo lump crabmeat stuffing on a cod filet, baked, with a bacon aioli

Jumbo lump crabmeat stuffing on a cod filet, baked, with a bacon aioli