Mangrove Cafe menu

Vanilla Bean Ice Cream

Plain, chocolate or caramel sauce

Key Lime Cannoli

A cannoli shell stuffed with homemade key filling

Creme Brulee

Garnished with fresh raspberries

Warmed Wild Berry Pie

Vanilla bean ice cream in a waffle cone cup balsamic glaze drizzle

Warm Apple Crumb Pie

Deep dish apple pie with caramel sauce served with vanilla bean ice cream

Chocolate Peek-A-Boo

Warm chocolate cake with a molton center creme anglaise

Big Ass Carrot Cake (For 2)

Six layers of moist tasty goodness with whipped cream and caramel sauce

New England Style Conch, Clam and Roasted Corn Chowder

Rickshaw Cool Lettuce Wraps

Spiced chicken, water chestnuts iceberg lettuce and tasty dipping sauce

Calamari Portuguese Style

Tossed with banana peppers, chourico, pepperdew and olive oil

Roasted Veal Stuffed Portobello Mushroom

Veal, pork, chourico sausage and havarti cheese bordelaise sauce & balsamic reduction

Escargot Mia

Served in large pasta shells, sauteed with roma tomatoes, button mushrooms, garlic, basil, grana pandana, melted gorgonzola, butter and spinach pecan pesto

Red and Yellow Beet Salad

Diced and tossed with fresh strawberries, creamy blue cheese, cracked black pepper topped with petite mixed greens, basil creme fraiche and balsamic reduction

Seared Five Spice Ahi Tuna

Seaweed salad, sesame and soy drizzle, wasabi and pickled ginger

Boom Boom Shrimp

Tender crispy shrimp in a zesty creamy sauce

Mussels Algarve

Sauteed with chourico, shallots, garlic and basil in a tomato saffron broth served with a garlic crustini

Pot Roast

Buttermilk red bliss mashed potatoes, green beans, onion straws and bordelaise sauce

Rigatoni Bolognese

Milk braised veal, pork and beef finished with brandy, grated parmesan and extra virgin olive oil

Herb and Spiced Rubbed Airline Chicken Breast

Roasted and bone in, baby carrot, roasted fingerling potatoes, whole crimini mushrooms with an apricot and fig demi glaze

English Sliced Herb Accented Pork Tenderloin

Buttermilk red bliss mashed potatoes, green beans, apple and red currant glaze and pommery mustard drizzle

Veal with Wild Mushroom and Mango Marsala

Laced with essence of mango, tossed with linguine and parmesan cheese

Marinated Grilled Prime Sirloin

Whole crimini mushrooms and asparagus, red bliss buttermilk mashed potatoes and bordelaise sauce

Haddock Nova Scotia

Served with yellow rice and green beans topped with a seafood compote, rich glacage and baked till bubbly

Herb and Citrus Crusted Salmon

Served with yellow rice, green beans and a lemon beurre blanc

Scallops Au Gratin

Dry pack bay scallops, sauteed mushrooms, shallots, russet potatoes in a layered casserole, fontina cheese bechamel sauce, herb and parmesan reggiano crust

My Sweet and Sour Snapper

Pan seared, painted with a mango balsamic glaze, served with yellow rice an asparagus garnish and lemon beurre blanc

Michael's Seafood Paella

Shrimp, scallops, mussels, chicken and chourico sausage, tomato saffron broth, spanish rice

New Orleans style Crusted Red Fish

Red fish topped with a dry aged andouille crust, garlic and shallot wilted baby spinach, tri colored fingerling potatoes, baby carrot and a beurre meuinere sauce