Dinner

Dinner Menu – Sept 24 & 25

Soups

Soup Du’ Jour – Cup – 5  Bowl – 7                            Tomato Blue – Cup – 5   Bowl – 7

Appetizers

Cheese Plate – White Cheddar, Havarti Dill, Shaved Parmesan, Fresh Fruit, Honey, Crackers – 12

Gold & Red Beets – Green Goddess Dressing, Arugula, Cashew Nut, Hard Boiled Egg – 10

Calamari – Lightly Dusted & Fried w/House-made Marinara – 9

 

Greens

1905 Salad – Iceberg, Tomato, Swiss & Romano Cheese, Spanish Olives, Bavarian Ham, 1905 Dressing, House-made Biscuit – 12

Key Royale Salad – Romaine, Prosciutto, Chicken, Egg, Tomato, Cucumber, Red Onion, Carrot, Cheddar Cheese, Choice of Dressing – 13

Fall Salad – Roasted Brussels, Carrots, Parsnips, Pickled Apples, Walnuts, Bacon, Romaine, Tossed in Bacon Vinaigrette – 12

 

Handhelds

Grouper Sandwich – Pan Seared Gulf Grouper, Key lime Dill Butter, Capers, Lettuce, Tomato, Onion, Tartar – 18

Chef’s Burger – Portobello Brie Burger, Lettuce, Tomato, Onion – 14

Sandwiches served with choice of fries, onion ring, chips, or fruit

 

Entrees

Salmon Caprese – Pan Seared, Tomato, Mozzarella, Pesto, Cornbread Casserole, Arugula Tangle – 24

Pecan Encrusted Triple Tail – Pan Seared w/ Red Pepper Pineapple Jam Whipped Yukon Gold Potato, Vegetable Du Jour – 26

Mussels & Linguine Fra Diavolo – with Prosciutto, Thyme, Crostini – 18

Herb Encrusted Rack of Lamb – with Whipped Yukon Gold, Vegetable Du Jour, Red Wine Demi – 35

Bone-In Pork Chop 12 oz. – with Grilled w/ Portobello Dijon Cream, Corn Casserole Vegetable Du Jour – 22

Add a House Salad or Caesar to any Entree – 4

*Consuming raw or undercooked foods may increase the risk of foodborne illness, especially if you have certain medical conditions*