Meaning “one pot” this soup consists of potatoes, pork, bratwurst sausage, onions, carrots, cabbage & lentils in a porky broth
Made w/ Tampa Bay Brewing Oktoberfest bier
Tomato, onion, bleu cheese, bacon, avocado, hard-boiled egg & grilled chicken over chopped lettuce w/ balsamic vinaigrette
Sliced Beefsteak tomatoes, fresh mozzarella ball, salt and pepper, E.V.O.O. basil chiffonade and balsamic glaze drizzle over greens.
Served w/ onions, assorted crackers
Pork & veggie stuffed, served over a bed of red cabbage & sriracha drizzle then topped w/ unagi. Served w/ teriyaki chili on side
Asian glazed, potato starch fried shrimp on steamed Bao buns w/ Korean Kimchi, jalapeno, pickled cucumbers/carrots, unagi & cilantro sprig
Fresh U-15 sized prosciutto wrapped Sea Scallops (cooked to medium) pan seared & served over house made pesto w/ shaved asiago
100% true Angus Beef; Only fed a 100% vegetarian diet; 8oz. burger topped w/ James Beard Award thick cut fruitwood bacon, aged golden cheddar, chipotle BBQ, caramelized onions & mixed greens on a toasted Kaiser roll
Panko breaded and fried shrimp patty topped w/ tonkatsu sauce “Asian BBQ” on a Hawaiian bun w/ shredded lettuce, sliced cucumber, red cabbage, radishes, house made Japanese Kewpie mayo & wasabi furikake (contains smoked Bonito fish)
Panko fried pork loin topped w/ carver ham, genoa salami, Swiss cheese, pickles, “Diddy sauce” (mustard aioli), shredded lettuce, tomato, & onion on toasted Cuban bread
Huge 10oz. blackened Redfish on the “Half Shell” fillet over sticky jasmine rice w/ Sauce Piquante (spicy tomato, peppers, onions, celery & smoked andouille & shrimp stock then roux thickened
(2) Veal/pork Bratwurst, Weihenstephaner Bier braised & served over warm sauerkraut w/ Pommes Frites (Fries), honey glazed carrots & side of whole grain mustard
Mojo marinated then char-grilled sliced flank on 2 crispy fried corn tortillas topped w/ house chimichurri, roasted corn salsa, shredded lettuce, mojo crema & cheddar cheese!!! No tots!
Half a rotisserie roasted duckling (13.5 oz. average) crisped & served over pork belly, bacon, andouille & prosciutto duck stock stewed white bean cassoulet w/ peppery arugula, sliced radish & Dijon vinaigrette
8oz. seasoned and butter grilled filet mignon chunks & garlic sautéed mushrooms topped w/ a rich Gorgonzola cream sauce over pappardelle ribbon pasta then finished w/ black truffle salt. Very rich & decadent!
Sous-vide 12oz. bone-in Duroc Heritage pork chop, baked until crispy, over “Himmel und Erde” (Heaven & Earth) mashed potatoes topped w/ roasted onions & Dunkel gravy!!!!