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Section: Dining

The Verandah - Dinner Menu


Wine

Soups
Prices starting at $6.00

Amelia Soup of the Day
By the cup or the bowl

Seafood Gumbo
Served with rice by the cup or bowl

 

Appetizers
Prices range $8-$15

Crispy Calamari
Semolina dusted rings of calamari,
served with garlic rémoulade

Cumberland Crab Cakes
Lump blue crab with basil, lemon and shallots,
served with a crayfish sauce

Classic Jumbo Shrimp Cocktail
With an avocado crabmeat salad and classic cocktail sauce

Sautéed Shrimp and Mango Chutney
Fresh herbs and ginger soy

Grilled Portobella & Smoked Goat Cheese Bruchetta
Marinated portobella mushroom, topped with smoked goat cheese and a roma tomato confetti

Fried Green Tomatoes
With mustard sauce and boursin cheese

 

Salad

The Verandah Salad
Prepared tableside with a roasted sesame seed dressing, topped off with chinese noodles.
included with entrée or a la carte $7


Entrées
Price range $21-$48
All entrées are served with The Verandah Salad

Free-Range Chicken
Pan roasted till skin crispy and meat juicy,
served with Zinfandel jus and fresh thyme

Oven Roasted Pork Loin
Served with orange blossom honey and caribbean jerked seasoned
mashed sweet potatoes, topped with oven roasted fruits

Creole Seafood Carbonara over Linguini
Shrimp, scallops, bell peppers and andouille sausage in a
creamy parmesan cheese sauce

Bouillabaisse over Puffed Pastry
Sautéed shrimp, fish, clams, lobster and scallops in a
saffron stew, served over a puff pastry shell

Surf & Turf
8 oz. filet mignon grilled to your specification
and pan roasted lobster tail

Mesquite Wood Grilled Rib Eye
23 oz. rib eye grilled over mesquite wood to your specification,
served with creamy wild mushroom risotto

New York Strip Cambozola
12 oz. strip steak, topped with Cambozola cheese, crispy shallots,
topped with demi-glace

Fresh Seafood
Price range $22-$32
All entrées are served with The Verandah Salad

Seafood Platter
Fresh shrimp, scallops, crab cake and fresh catch of the day

Fernandina Shrimp
Fried golden, served with a classic cocktail sauce and
our garlic rémoulade

Wild Truffle Scented Halibut
Topped with a horseradish crust, served with lemon risotto

The Verandah Red House Grouper
Seasoned with our house blend herb and spices,
topped with a soft blue crab crust, finished with a sauvignon blanc sauce

Roasted Red Snapper
Topped with a citrus slaw, served with a plantain tostone

Sesame Seared Tuna
Served over sake glazed vegetable stir fry and rice,
topped with crispy wonton skins

Mahi-Mahi
Topped with an avocado mango salsa,
finished with a mango beurre blanc

Cedar Baked Salmon
Atlantic salmon oven roasted on cedar wood,
brushed with a honey whiskey glaze

Floridian Style Scallops and Rice
Sautéed scallops served over orzo rice pilaf with grilled pineapple
and topped with a toasted coconut cream

 

For the convenience of our guests, applicable service charge and sales tax will be added to all guest checks. Additional charge for sharing may apply.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

 


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