Eight Fifty Restaurant menu

Surf-N-Turf

with 5oz australian lobster, (4) shrimp scampi or (1) crabcake

Surf-N-Turf

stuffed with florida lobster and finished with a brandy peppercorn cream sauce

Oscar Style

with fresh crab meat, asparagus and hollandaise sauce

Chicken Wings

1/2 dozen with choice of pacific rim bbq or buffalo style.

Calypso Calamari

thai chile fried, with classic marinara.

Tuna Roll

sushi grade tuna, marinated vegetables and wakame, soy-sake reduction, pickled ginger and wasabi.

Ahi Tuna Bites

wonton crisps, soy-sake reduction, pickled ginger and wasabi aioli.

Lobster Spring Roll

asian seaweed salad, spicy soba noodles, sweet thai chili sauce.

Tuna Sashimi

sushi grade tuna, wakame, soy-mirin reduction and wasabi.

Kobe Beef Sliders

duet of Kobe hamburger, lettuce, tomato, and crumbled bleu cheese.

Panko Crusted Lamb Lollipop

asian slaw, passionfruit-ginger dipping sauce and toasted peanuts.

French Onion

with croutons & melted cheese

Lobster Bisque

brunoise of Bahamian lobster and sherry mirin cream.

Soup Du Jour

chef's daily presentation.

Capri

beefsteak tomato, red onion, buffalo mozzarella, fresh basil and balsamic drizzle.

The 850

romaine heart, mixed baby field greens, vine ripe tomato, candied almonds, and cucumber, finished with a poppy-lime vinaigrette.

Classic Caesar

traditional presentation with sourdough crouton, parmesan and anchovy.

Chicken

Salmon

Scallops

Shrimp

Steak

Orange Sorbet

served in it's own shell.

850 Creme Brulee

caramelized turbonado sugar and fresh berries.

Chocolate Lava Cake

warm chocolate center served with vanilla bean ice cream.

Godiva Chocolate Cheesecake

cream cheese, semi-sweet chocolate.

Key Lime Calypso

light, fluffy key lime mousse.

Chocolate Noisette

chocolate pyramid with a hazelnut and ganache center.

Granny Smith Apple Crisps

served warm over cinnamon ice cream.

Tamarind Chicken Satays

stirfried spicy noodles, mango salsa and spicy peanut dipping sauce.

Oysters On The Half Shell

(6) presented on a bed of field greens with horseradish and yuzu-cocktail sauce.

Oysters Rockefeller

(4) presented on a bed of field greens

Scallops Casino

(4) scallops on the half shell baked with a zesty casino butter

Shrimp Cocktail

jumbo gulf shrimp with yuzu-cocktail sauce

Beef Carpaccio

balsamic reduction, tossed arugula, candied almonds and blue cheese.

Tuna Sashimi

sushi grade tuna, wakame, soy-mirin reduction and wasabi.

Jumbo Lump Crab Cakes

orange coconut cream, sweet thai chili drizzle.

Panko Crusted Lamb Lollipops

asian slaw and tangerine soy dipping sauce.

Blackened Chicken Pasta

tossed with linuine noodles and garlic yuzu cream sauce.

Cheese Ravioli

blanketed with a trio of peppers, minced garlic, sweet onion in a vodka tomato cream sauce.

Mahi Mahi

lobster potato hash, mango salsa and blueberry pomegranate sauce.

Atlantic Salmon

seared atlantic salmon, sauteed baby spinach, lobster potato hash and lemon-chive beurre blanc.

Ahi Tuna

sesame crusted tuna steak, jasmine rice, wakame & sweet thai chile sauce

Blackened Gulf Grouper

jasmine rice with black beans, fresh vegetable stirfry and raspberry szechuan pepper coulis.

Seafood Portofino

gulf shrimp, scallops, fresh local grouper and sauteed baby spinach, finished with pasta in a garlic yuzu butter sauce.

Grouper Oscar

blue crab crowned gulf grouper, choice of potato and fresh vegetable stirfry.

Twin Lobster Tails

(2) 5oz australian lobster tails, jasmine rice, fresh vegetable stirfry.

Pork Chops

with asian bbq glaze.

Sirloin Steak

8oz cut

Lamb Chops

twin double cut chops

New York Strip

12oz cut

Filet Mignon

petite cut

Cowboy Ribeye

18oz cut