Grande Lakes Orlando
Dinner Menu
PRIMI
"Funghi" Pizza morels & chanterelles, Point Reyes blue cheese & greens
Gulf of Maine Bluefin Tuna Carpaccio marinated vegetables, tender greens from Maine & prezzemolo
Zuppa del Giorno salsify & sunchoke, crisp Pemaquid oyster…herbs
Crisp Ceci Battered Soft Shell Crab nestled on a chopped salad of organic romaine, cucumbers, peppers, radish & tomatoes with lemony aioli
Antipasti seasonal tastes…priced accordingly
Charlie’s & Our Very Own Organic Tomatoes fresh bufala & basil
Piccolo Fritto calamari, shucked clams & halibut...bagna dl‘infern
Farmer Salad romaine lettuces with garlicky levain croutons, crispy bacon, soft boiled organic egg & white balsamic vinaigrette
Oysters 2 Ways “Raw” Wyeth…champagne mignonette, hop & anise hyssop…
Baga Duece…”bloody mary” style…horseradish, tomato, celery
Summer Greens heirloom cucumbers & our barrel aged red wine vinaigrette
Roasted Beets our own fennel, avocadoes, tender greens & crumbled Turtle Creek goat cheese…aged sherry vinaigrette
PASTA
Pansôti & Maine Lobster sweet pea-lobster stuffed ravioli with tiny greens from the greenhouse in Maine…lobster butter sauce
Handmade Tagliatelle con le pepe e “Scampi” alla Romana…Key West pink shrimp, braised greens, cracked black pepper, parsley & pecorino
Ricotta Cavatelli alla Salsiccia Italian sausage, wilted rapini, blistered tomatoes & shaved parmigiano reggiano
“Straw & Hay” handmade arugula & egg pasta tossed with Genovese pesto, beans, peas & our heirloom potatoes
PESCE
Pan Roasted Maine Mackeral “Escabeche” saffron couscous stuffed in a squash blossom with marinated vegetables & tomatoes from the garden
Sautéed Day Boat Scallops jonah crab-chive risotto with tiny tomatoes, peas…ver jus butter sauce
Rhode Island Black Bass shaved purple artichoke & pee wee potato salad, chorizo-sweet onion relish…white gazpacho
Herb Grilled Grand Banks Swordfish crisp panelle cake, eggplant caponata, wilted spigarello…basil
CARNE
Grilled Dry Aged New York Strip Steak slow roasted shallots & porcini mushrooms with wilted kale…garden vegetable
Grilled Long Island Duck Breast organic red rice cake studded with kabocha squash, tat soi & maple-mustard roasted apricots
Sautéed Scaloppine of Pork Saltimbocca in a sage infused mushroom-madeira jus with prosciutto, spinach and roast garlic mash
Chicken alla Milanese thinly pounded & lemon breaded with local beans, tiny tomatoes, arugula & parmesan vinaigrette
Herb crusted Jamison Farm Lamb with lamb stuffed dolmas, grilled eggplant & spinach…yogurt mint sauce
CONTORNI
Greens & Beans…sausage, tomato
Roasted Garlic Mash
Mixed grill of seasonal vegetables
Sautéed greens aglio e’ olio
Menu features seasonal ingredients and some items may be changed on a daily basis.
"Funghi" Pizza morels & chanterelles, Point Reyes blue cheese & greens
Gulf of Maine Bluefin Tuna Carpaccio marinated vegetables, tender greens from Maine & prezzemolo
Zuppa del Giorno salsify & sunchoke, crisp Pemaquid oyster…herbs
Crisp Ceci Battered Soft Shell Crab nestled on a chopped salad of organic romaine, cucumbers, peppers, radish & tomatoes with lemony aioli
Antipasti seasonal tastes…priced accordingly
Charlie’s & Our Very Own Organic Tomatoes fresh bufala & basil
Piccolo Fritto calamari, shucked clams & halibut...bagna dl‘infern
Farmer Salad romaine lettuces with garlicky levain croutons, crispy bacon, soft boiled organic egg & white balsamic vinaigrette
Oysters 2 Ways “Raw” Wyeth…champagne mignonette, hop & anise hyssop…
Baga Duece…”bloody mary” style…horseradish, tomato, celery
Summer Greens heirloom cucumbers & our barrel aged red wine vinaigrette
Roasted Beets our own fennel, avocadoes, tender greens & crumbled Turtle Creek goat cheese…aged sherry vinaigrette
PASTA
Pansôti & Maine Lobster sweet pea-lobster stuffed ravioli with tiny greens from the greenhouse in Maine…lobster butter sauce
Handmade Tagliatelle con le pepe e “Scampi” alla Romana…Key West pink shrimp, braised greens, cracked black pepper, parsley & pecorino
Ricotta Cavatelli alla Salsiccia Italian sausage, wilted rapini, blistered tomatoes & shaved parmigiano reggiano
“Straw & Hay” handmade arugula & egg pasta tossed with Genovese pesto, beans, peas & our heirloom potatoes
PESCE
Pan Roasted Maine Mackeral “Escabeche” saffron couscous stuffed in a squash blossom with marinated vegetables & tomatoes from the garden
Sautéed Day Boat Scallops jonah crab-chive risotto with tiny tomatoes, peas…ver jus butter sauce
Rhode Island Black Bass shaved purple artichoke & pee wee potato salad, chorizo-sweet onion relish…white gazpacho
Herb Grilled Grand Banks Swordfish crisp panelle cake, eggplant caponata, wilted spigarello…basil
CARNE
Grilled Dry Aged New York Strip Steak slow roasted shallots & porcini mushrooms with wilted kale…garden vegetable
Grilled Long Island Duck Breast organic red rice cake studded with kabocha squash, tat soi & maple-mustard roasted apricots
Sautéed Scaloppine of Pork Saltimbocca in a sage infused mushroom-madeira jus with prosciutto, spinach and roast garlic mash
Chicken alla Milanese thinly pounded & lemon breaded with local beans, tiny tomatoes, arugula & parmesan vinaigrette
Herb crusted Jamison Farm Lamb with lamb stuffed dolmas, grilled eggplant & spinach…yogurt mint sauce
CONTORNI
Greens & Beans…sausage, tomato
Roasted Garlic Mash
Mixed grill of seasonal vegetables
Sautéed greens aglio e’ olio
Menu features seasonal ingredients and some items may be changed on a daily basis.