Menu
Dinner
| $ | ||
| chilled | ||
|---|---|---|
| Selection of Daily Oysters mignonette, horseradish, house made cocktail sauce |
3 | |
| Gulf Coast Shrimp calypso hot sauce |
4 | |
| Middle Neck Clam potato, celery, cucumber |
3 | |
| Stone Crab Claw mustard sauce |
MP | |
| American Sturgeon Caviar Hackleback Royal Sterling |
45/oz 90/oz |
|
| appetizers | Nantucket Bay Scallops roasted cauliflower, grapes, almonds |
14 |
| Ceviche of South Carolina Fluke julienne vegetable salad |
12 | |
| Duo of Tuna tartar with smoked american caviar, tuna tempura |
16 | |
| Grilled Tiger Prawns dry aged chorizo, eggplant, olives, arugula |
17 | |
| Artic Char endive, radicchio, apple stir fry |
17 | |
| Grilled Octopus green tomato sofritto, piquillo peppers, spicy tasso ham |
15 | |
| Lemon – Thyme Gnocchi peekytoe crab, black trumpet mushroom |
15 | |
| Tenderloin of Beef Tartare capers, pear, celery, horseradish crème fraiche |
15 | |
| Squab Breast Lemon and black pepper oxtail reduction, green lentils |
17 | |
| salads | Endive and Watercress candied walnuts, maytag blue cheese, granny smith apples, champagne vinaigrette |
12 |
| Roasted Beet Salad balsamic reduction, mascarpone, sundried tomato panini |
12 | |
| Ceasar Salad baby lettuce, parmesan tuile, smoked anchovy |
12 | |
| seafood and fish | Bouillabaisse black grouper, grilled shrimp, mussels, octopus, bok choy |
38 |
| Roasted Florida Red Snapper parsnips, baby artichokes, black truffle emulsion |
33 | |
| Sea Scallops grilled pear, salsify, butternut squash, lemon chicken jus |
34 | |
| Marinated Chilean Seabass soy honey glaze, portobello mushroom, sautéed spinach |
38 | |
| Tilefish capicolla red pepper, smoked potatoes |
35 | |
| meat | Five Spice Short Ribs and Grilled Hangar Steak sweet potato-pearl couscous ragoût |
39 |
| Lamb Loin seared loin, crispy belly, celery root |
42 | |
| Prime Beef Tenderloin bacon and onion barley, yellow beets, enoki mushrooms |
48 | |
| Veal seared loin, crispy cheeks, braised rib, cheddar grits |
45 | |
| Jerk Rubbed Rib Eye Prime Steak artichoke and potato puree, grilled scallion |
49 | |
| seasonal specialties |
Butternut Squash Soup chestnut marshmallow |
11 |
| Homemade Tagliatelle Pasta slow cooked rabbit leg, toasted pumpkin |
16 | |
| Organic Chicken Breast braised baby fennel, royal trumpet mushrooms |
36 |
salmon tartar, salmon belly, mesclun greens, citrus vinaigrette
Menu
|
salmon tartar, salmon belly, mesclun greens, citrus vinaigrette
|
Dinner
| $ | ||
| chilled | ||
|---|---|---|
| Wianno Oysters cucumber gelée |
3 | |
| Key West Pink Shrimp fresh horseradish, roasted tomato coulis |
4 | |
| Angle Iced oysters, key west shrimp, stone crab claws |
MP | |
| Florida Stone Crab Claws mustard aioli |
9 | |
| American Sturgeon Caviar Hackleback Royal Sterling |
60/oz 135/oz |
| appetizers | Spring Garlic Soup pink shrimp, garlic chips, red pepper crème fraîche |
10 |
|---|---|---|
| Duo of Tuna tuna tempura, avocado, mango, orange foam |
17 | |
| Day Boat Scallops blood orange tapioca, living celery, pearl onions, champagne granite |
16 | |
| Truffle Gnocchi peekytoe crab, brown clam shell mushroom |
15 | |
|
Everglades Barbeque Frog Legs |
14 |
| salads | Roasted Beet Salad red beet emulsion, cucumber pearls, balsamic reduction |
12 |
|---|---|---|
| Loxahatchee Heirloom Tomato Salad frisse,endive, tomato sorbet, basil vinaigrette |
12 | |
| Swank Farm Baby Mesclun Salad caramelized figs, walnuts, blue cheese vinaigrette |
11 |
| seafood and fish |
Florida Pompano |
34 |
|---|---|---|
| Roasted Golden Tile carrot panna cotta, eggplant, peruvian potato, corn pureé |
36 | |
| Marinated Chilean Seabass parsnip, puree, soy honey glaze, portobello mushroom, sautéed spinach |
38 | |
| Gulf Coast Hog Snapper heirloom tomatoes, black kale, early june peas, mushroom consommé |
34 |
| meat | Five Spice Short Ribs potato gratin, baby carrots, asparagus, pernod greens |
35 |
|---|---|---|
| Colorado Lamb baby artichokes, poached pear, hazelnut, mint, pea tenderals |
42 | |
| Dry-aged Beef Tenderloin truffle potato medley, cauliflower puree, asian greens, shallot jus |
48 | |
| Free Range Rabbit stuffed sweet pepper, rapini, lemon tomato compote, baby radish |
39 | |
| Crispy Duck Breast duck leg tortellini, spaghetti squash, royal trumpet mushroom |
38 | |
| tri-angle |
First Course - Atlantic Salmon |
|
|---|---|---|
| Entree - Five Spice Short Rib & Petite Filet creamy polenta, sauteed greens, candied pearl onions, baby carrots |
||
| Or | 35 | |
| Entree - Snapper Papperdelle clams, cherry tomatoes, broccolini, shaved fennel, lobster broth |
||
| Dessert - Crème Brûlée “Suzette” flambé grand marnière, orange marmalade caramel fingers |
||
>>>>>>> .r34606
Nicolas Vogels, Angle Manager