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Section: Dining

The Verandah Dinner Menu

Wine

 

 

Soups
By the cup or the bowl

Shrimp & Andouille Gumbo

Amelia Soup of the Day

 


 

Appetizers

Lobster Tempura
Slipper lobster meat,
sweet tamari sauce

 
Sautéed Shrimp and 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

 
Grilled Portobello
& Smoked Goat Cheese Bruschetta
Marinated portobello mushroom,
topped with smoked goat cheese
and a roma tomato confetti

Jumbo Shrimp & Crab Cocktail
Pecan crabmeat salad and zesty cocktail sauce

 
Fried Green Tomatoes
With mustard boursin cheese sauce
Tasting Quartet
Lobster tempura, crab cake, mango shrimp, and fried green tomato
served with a sweet tamari sauce

 

Salad

The Verandah Salad
Prepared tableside with a roasted sesame seed dressing,
topped with sunflower seeds and won ton noodles,
garnished with carrots, grape tomatoes and a Spanish olive.
Included with entrée or $7 à la carte


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

 

Pasta
All entrées are served with bread
and The Verandah salad

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

Seafood Pasta 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.

 

Seafood
All entrées are served with bread
and The Verandah salad

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

Herb-Marinated Swordfish
Grilled and topped with braised tomatoes and fennel,
served with boursin whipped potatoes

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 butter sauce

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

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

Mahi-Mahi
Topped with a mango salsa, finished with a sweet chili mango beurre blanc

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

Saffron Seafood Stew
Sautéed shrimp, fish, clams, lobster, scallops, celery, onions, carrots and potatoes,
served with puffed pastry

 

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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