Cottages
to Castles
Unique Vacation Rentals
Sanibel & Captiva Islands
1-800-472-5385
Cottages ~
Condominiums ~
Homes ~ Estates
|
|
|
Trip Insurance
|
MATTHEW'S MENU SELECTIONS & SUGGESTIONS STARTERS ~Almond Garlic Soup with Grapes ~Gazpacho: chilled vegetable soup ~ Calamari sautéed with parsley, lemon, garlic and olive oil ~ Mushrooms: smoked wild & exotic mushrooms tossed with Tasso cream sauce over angel hair pasta & fresh grated parmesan reggiano cheese ~ House Cured Salmon: Rose of Gravlox with bagel chips, American Sturgeon Caviar and traditional garnish ~ Parfait of Gulf Shrimp Remoulade: layered with creole boiled local pink shrimp, chiffoade of lettuces, tomato, avocado and remoulade sauce ~ Grilled Baby Sea Lobsters with garlic herb oil ~ Shellfish Parfait: Stone crabl, lump crab, scallops & lobster with key lime remoulade & whole grain mustard dipping sauces ~ Manchego & Lump Crab Flan over Roasted Red Pepper Coulis ~ Maine Lobster stew served in puff pastry bowl ~ Maple Grilled Long Island Duck Breast over sautéed red Swiss chard; and, Pearl Barley topped with warm butternut squash-walnut vinaigrette with parsnip chips ~ Caviar: Osetra, Golden and Salmon Caviars served on Bellini's with sour cream & chives ~Absolut Romanof: Raw oysters splashed with Absolut Peppar vodka topped with shallots, sour cream, chives & two caviars ~ Portabello Fries: Tempura fried, mixed greens with whole grain mustard-soy vinaigrette ~ Crab Cakes: Local jumbo lump crab, served with roasted red pepper tartar sauce, saffron-poached potato and fried leeks ~ Tuna Carpaccio: Thinly sliced peppercorn-crusted raw tuna served with asparagus and wasabi dipping sauce ~ Lobster Roll: Maine Lobster, pickled ginger and radish sprouts rolled in a zucchini ribbon; served with rosemary ginger vinaigrette and tarragon lime aioli ~ Grilled Shrimp: Cumin-molasses grilled with tropical fruit chutney and mojo plantain chips ~ Wild Mushroom Pancakes: layered with seasonal wild mushroom compote served with Balsamic maple syrup and shaved truffles SALADS ~ Celestine farms organically grown local mixed baby lettuces with raspberry-rice wine vinaigrette, pine nuts and herbed goat cheese ~ Tapanade Caesar: Baby Romaine with Caesar dressing, prosciutto croutons in a radicchio bowl garnished with Calamata olive tapanade ~Fresh Buffalo Mozzarella: vine ripe tomatoes, fresh basil, balsamic vinaigrette ~ Poached Asparagus rolled in roasted peppers over marinated wild mushroom salad and field greens topped with feta cheese ~ Spinach & Smoked Seafood Salad: house smoked local seafood tossed with spinach, mixed baby field greens, mango, diced tomatoes, and Bermuda onion in a lemon caper vinaigrette topped with toasted pine nuts; served in a bowl of radicchio leaves with three-tomato bruschetta ~Organic baby field greens tossed with seasonal berries, champagne-hazelnut vinaigrette, pine nuts & sprouts ~ Arugala tossed with Florida citrus, crispy proscuitto and orange whole-grain mustard vinaigrette; served in a radicchio bowl ~ Grilled wild mushrooms over spinach with warm pancetta dressing ~ Marinated Shellfish over baby field greens ~ Spinach Salad tossed with prosciutto, parmesan reggiano, roasted sweet peppers, aged balsamic & extra virgin olive oil sour dough croutons ~ Fruit Salad: sliced seasonal fruit and berries over field greens with honey lime lowfat yogurt dressing and homemade trail mix MAIN COURSES ~ Grouper Napoleon: Local Black Grouper layered with crisp phyllo, goat cheese & Puttanesca sauce on red pepper coulis ~Tuna: Herb-seared medallions of Yellowfin tuna with salsa of chili grilled shrimp, mango, papaya and asparagus; over sundried tomato vinaigrette ~ Filet Mignon: wrapped in puff pastry over green peppercorn-tarragon sauce; served with duchess potatoes and balsamic grilled asparagus ~ Black Grouper: Herb grilled stuffed with lump crab meat, shiitake mushrooms, spinach and goat cheese over mango vinaigrette; served with saffron rice pilaf and caramelized lemon zests ~ Artichoke Tart: artichokes & ricotta cheese in a wild rice and sesame seed crust over sundried tomato vinaigrette; served with assorted baby vegetables & crispy leeks ~ Prime Rib of Veal: Free Range veal with horseradish, pommery mustard crust over roasted garlic demi-glaze; smashed red-bliss potatoes, yorkshire pudding, timbale of turnip and rutabega ~ Yellowfin Tuna: Herb seared tuna, mango dijon vinaigrette, lemon chive oil and ancho chili-grilled gulf shrimp-tropical fruit salsa ~ Roasted Pheasant: Fig & Port sauce, over spinach and wild mushroom ragout, apricot-corn bread stuffing, black truffle whipped potatoes ~ Roasted Free Range Turkey: served with natural jus, sour dough pancetta oyster stuffing, gratin of root vegetables, cranberry grand Marnier sauce & sweet potato pecan croquets ~ Pasta: Maine Lobster, jumbo gulf shrimp, tri-colored linguine, roasted yellow pepper coulis and pesto cream sauce garnished with caviar ~ Venison: Boneless loin stuffed with caramelized onions and cranberries over blackberry demi-glaze; served with spatzel & sweet and sour red cabbage ~ Artichoke Tart: Artichokes & ricotta cheese in a wild rice & sesame seed crust over sundried tomato vinaigrette; served with assorted baby vegetables and crispy leeks ~ Pan-Seared jumbo sea scallops of Jiciama, mango and poblano slaw served with saffron rice & mojo plantains ~ Beef Tenderloin encroute over morrel demi-glaze served with balsamic grilled asparagus and black truffle horseradish whipped potatoes ~ Lolly Pop Chop: Pan roasted centercut pork chop with sundried cranberry-cornbread stuffing, apple tart and natural-jus ~ Yellowfin Ancho Tuna: Ancho chile seared served medium rare with warm salad of Soba noodles, broccoli rabe, cucumber and carrot with vegetable spring roll towers & Asian dipping sauce ~ Organic Chicken: Cilantro Lemon Grilled, served with whipped Yukon gold potatoes, asparagus points chicken stock reduction ~ Pasta: Trio of fettuccini with house smoked mushrooms, sweet basil, roasted garlic ina chunky charred tomato & vegetable broth ~ Filet Mignon wrapped in smoked bacon with root vegetable mash, baked potato chips and demi glaze, topped with crispy leeks ~ Grilled Eggplant Roulade: Eggplant filled with ratatouille, fresh mozzarella, basil and goat cheese; served over tri-colored pasta, tossed in a fresh tomato marinara sauce, garnished with ~ Queen Conch: tender medallions of queen conch sautéed in a Jamaican jerk seasoned egg batter, topped with Key Lime vinaigrette, served with saffron Basmati rice, Bahamian five bean stew & traditional Johnny cake ~ Norwegian Salmon: Encrusted with caramelized onion served with smashed Red Bliss potatoes with roasted garlic, steamed spinach, yellow tomato concasse and grilled portobella mushroom drizzled with lemon chive oil ~ Boneless Quail: glazed with honey demi-glaze, stuffed with Andouille risotto Milanese, served over a fresh peach, plum and applejack compote; garnished with a bouquetier of seasonal vegetables ~ Chicken Breast stuffed with pimiento, crimini mushroom duxelle and spinach over champagne supreme sauce with grilled wild mushrooms & roasted shallot whipped Yukon Gold potatoes
DESSERTS ~ Chocolate Cabinet Torte with seasonal berries & coulis ~ Mango Tart in a Macadamia Nut crust with Key Lime curd; served with tropical fruit garnish ~ many, many others to be added to this list soon!
|
