Island Cafe menu

Tupipe of Ice Cream

vanilla ice cream topped with berries and exotic fruits served in a cookie shell

Creme Brullee

rich vanilla custard, caramelized with brown sugar and garnished with raspberries

Mousse Au Citron

light lemon mousse made with yogurt and sour cream, encircled with a raspberry coulis

Tartufo

almond and praline ice cream covered with dark chocolate, served with raspberry sauce

Tarte Tatin

crispy apple tarte tatin served warm topped with vanilla ice cream drizzled with a balsamic vinegar reduction

Chocolat Fondant

mouthwatering delectable, lightly cooked, warm dark chocolate cake, served with vanilla ice cream

Lobster Bisque

Classic French Onion Soup

Escargot Bourguignonne

Prince Edward Island Mussels, Steamed

with garlic, herbs and white wine

Warm Goat Cheese and Figs, Wrapped in Phyll, Draped in a Port Wine Sauce

Homemade Smoked Salmon

served with capers, onion, sour cream and toast

Carpaccio, Marinated

with lemon and olive oil, topped with parmesan cheese, served with toast

Homemade Terrine of Duck Fois Gras

served with toast, accompained by a confit of dry fruit

Sacllops, Mussels and Shrimp Tossed in a Light White Wine Cream Sauce

served over a bed of linguine

Baled Fresh Filet of Salmon, Deglazed

with white wine, drizzled with an orange and basil sauce

Roasted Chicken Breast Stuffed

with gulf shrimp and spinach, draped with a light dijon mustard sauce

Gulf Shrimp and Sa Sllops Suteed

with garlic and fresh herbs served in a white cream sauce

Raosted Pork Tenderloin Wrapped

with bacon, stuffed with pesto and sun dried tomatoes, topped with a wild mushroom sauce

Crispy Roasted Long Island Duck

served with dried sauce

Two Petite Filet Mignon, Chargrilled, Served on a Bed of Red Onion Marmalade

served with a duo of port wine and bearnaise sauce

New York Sirloin Steak

served au poivre or with a bearnaise sauce

Roasted Filet of Grouper

served with blue crab meat, drizzled with lemon capers and butter sauce

Roasted Filet of Grouper

served with blue crab meat, drizzled with lemon capers and butter sauce

Bouillabaisse

Roasted Rack of Lamb, Glazed

with honey, topped with an herb provencale sauce

Roasted Florida Lobster Tail Encrusted

with orange zest and gulf shrimp, accented with a citrus butter sauce

Tournedo of Beef, Sauteed and Topped

with duck foie gras, drizzled with a port wine sauce