Section: Dining

The Verandah Dinner Menu

 

Soups
By the cup or the bowl

Shrimp & Andouille Gumbo

Amelia Soup of the Day

 

Appetizers
Tasting Quartet Lobster tempura, crab cake, mango shrimp, and fried green tomato served with a caramel soy sauce
Caesar Salad Heart of romaine wedge with white anchovy dressing & garlic croutons	The Verandah Salad Served with a roasted sesame seed dressing, topped with carrots, grape tomatoes, sunflower seeds and won ton noodles
Seared Tuna Sashimi With cucumber kimchi salad	Lobster Tempura Slipper lobster meat, sweet tamari sauce
Fried Green Tomatoes With mustard boursin cheese sauce	Jumbo Shrimp & Crab Cocktail Pecan crabmeat salad and zesty cocktail sauce
Sautéed Shrimp & Mango Chutney Fresh herbs and a ginger, soy and butter sauce	Cumberland Crab Cakes Lump blue crab with lemon and shallots, served with a crayfish sauce & lemon aïoli

Entrées

All entrées are served with bread
and The Verandah salad

Free Range Chicken Breast
Pan-roasted until the skin is crispy and meat juicy,
served with zinfandel jus and fresh thyme

Oven-Roasted Pork Loin
Served with orange blossom honey and spiced mashed sweet potatoes,
topped with stewed mango and pineapple

Land & Sea
6-ounce filet mignon grilled to your specification
with grilled Atlantic salmon or Fernandina shrimp

New York Strip Cambozola
12-ounce strip steak, topped with cambozola cheese,
cabernet demi-glace and crispy shallots

Spring Lamb Chops
Garlic & herb-marinated, served with boursin cheese polenta and a mint demi-glace

Grilled 6-ounce Tenderloin
Topped with Rockefeller spinach and garnished with a fried oyster

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

Seafood Pasta Pesto Primavera
Scallops, shrimp and vegetables sautéed in extra virgin olive oil with red pepper fettuccine,
spinach, basil, garlic and parmesan, topped with toasted pine nuts

Floridian Style Scallops and Rice
Sautéed scallops and pineapple with orzo rice pilaf, topped with a toasted coconut cream sauce

Grilled Chilean Sea Bass
Topped with sautéed spinach, sun-dried tomatoes, capers, kalamata olives
and drizzled with a balsamic reduction

Seafood Platter
Shrimp, scallops, crab cake and catch of the day, prepared grilled or fried

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

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

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

Cajun Snapper
Sauteéd with tasso ham, Swiss chard, bell peppers and crawfish

Asian Style Pan-Seared Tuna
Sesame seed-crusted tuna served with a balsamic soy reduction on top of citrus stir-fried rice

Grilled Mahi-Mahi
Topped with a grilled pineapple relish

Grilled Herb-Marinated Halibut
Topped with braised fennel and tomatoes

Effective October 26, 2009

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.

 

Verandah