Orlando’s Fresh and All American Cuisine
Classic chick-pea hummus served with cucumber slices and pita chips (sub for tortilla chips for GF).
Prince Edward Island mussels steamed with IPA beer, garlic, tomatoes, and fresh herbs. Served with a toasted baguette (sub wine for IPA and eliminate baguette for GF)
10 wings tossed in your choice of sauce: hot, mild, BBQ, teriyaki, or dry. 10 wings tossed in your choice of sauce: hot, mild, BBQ, teriyaki, or dry.
Fried, crispy calamari with cherry peppers and jalapeños. Served with a citrus chile dipping sauce.
House-made, hand-cut onion rings are and served with a creamy lager fondue.
Ginger glazed shrimp, tossed with scallions, teriyaki, and sweet chili sauce.
Herbed-panko fried goat cheese, served with a sun-dried tomato jam and a toasted baguette.
GARDEN FRESH SALADS
FRESH OFF THE BOAT ENTREES
Diver scallops with a bacon micro-brew cream reduction, scallions, garlic mashed potatoes, and a toasted baguette.
Pan seared Salmon filet served with asparagus and garlic mashed potatoes.
Fettuccini pasta tossed in a creamy Cajun Alfredo sauce with spiced shrimp, tomatoes, and onions.
FRESH OFF THE FARM ENTREES
Pan seared cauliflower steak with browned butter, garlic, thyme, sautéed spinach, shallots. Served with the vegetable of the day
Bone-in chicken breast with a pan-herbed au jus. Served with garlic mashed potatoes and the vegetable of the day.
Fresh eggplant, baked with Parmesan cheese served over thick-cut spaghetti with marinara sauce.
Chicken breast covered in a creamy marsala sauce and mushrooms on a bed of fettuccini.
Ale and cracked pepper marinated pork served with brussel sprouts and garlic mashed potatoes.
GF = Gluten Free | S = Spicy | V = Vegetarian
Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions