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Breads and Starters

Roasted Garlic and Herbs de Provence Bread with Olive Oil and Nut Mixture

Roasted Garlic and Herbs de Provence Bread with Olive Oil and Nut Mixture

Herbs de Provence Garlic Rustic Bread served with Olive Oil and Egyptian Hazelnut Dip  6. -- Dip in olive oil, then a mixture of roasted hazelnuts, sesame seeds, coriander seeds, and cumin

Chef Jim’s Original Flatbreads with Peppadew Hummus  6. -- Crispy, flavorful, served with hummus made with the South African peppadew.

Green Salad with Pickled Golden Beet, Kalamata Olives, Cucumber, Pickled Red Onion, and Feta Cheese and Herb Green Goddess or Ginger Vinaigrette 6. -- We use the freshest local produce we can find.

Fried Parmesan Risotto Balls (Arancini) 7.  for 3   Chef Jim’s version of this Italian classic appetizer, the risotto balls are lightly fried and served with pesto sauce. Dates Stuffed with Feta Cheese and Pistachios served with orange segments and orange glaze  6. Soup This Week 6. Ask your server

Lunch (until 3pm) - Dinner Menu usually also available for lunch

Soup of the Day with Green Salad 10.

Crabmeat Salad 21. Lump crabmeat, tomato, avocado, asparagus, served with chili lime mayo on the side. Simply fabulous. Shrimp Tortilla Bowl  17.  Three Jumbo Gulf Shrimp served in a tortilla bowl with salad greens, succotash, tomato, corn, chayote, jicama, pickled red onion, and cilantro.  Served with avocado and goddess dressing.  It's a beautiful thing.  Hearty and healthy. Cuban Naanwich with Black Forest Ham, Pork, and Swiss Cheese 12Served with fried sweet plantains.  Lunch perfected. Fine Herb Chicken Salad 12.  Sublime, with tomato, topped with cashews.  Fresh herbs provided by Easter Seals Herb chicken saladFarm.  Served over salad greens.

Indian Curry with Chick Peas, Green Beans, Green Peas, Corn, Carrots, and Potatoes and Pineapple Chutney 12 Served with naan bread and yogurt sauce.  Comfortably spicy, served over rice blend,  Add a chicken breast for 6. 


Crab Salad

Crabmeat Salad

Crabmeat Salad 23.  Jumbo Lump crabmeat, tomato, avocado, asparagus, served with chili lime mayo on the side.  Healthy and fabulous. Pan Roasted Chicken Breast with Truffle Madiera Mushroom Cream Sauce  served with choice of Asparagus or Broccoli and Mashed Potatoes or Rice Blend  19.  Hands down the best chicken you’ll ever eat. The sauce is light with delightful mushroom and truffle flavors. Asian Fried Chicken with Ribbon Noodles, Broccoli, and 3 Sauces 17.  The chicken is seasoned with Chinese 5-spice and hoisin sauce. Thai red curry sauce covers the ribbon noodles, and ginger sauce flavors the broccoli in this perfect medley of Asian flavors. Meat Special  Market Price.  Perfection on a plate. Japanese Flavored Florida Pompano Filet served with Rice Blend and Vegetables 28.  This delicious delicate fish is pan roasted and sprinkled with Japanese 7-Spice.  White miso and butter laced with Yuzu (citrus juice) complete this delectable and popular preparation.                                                               Seafood Tagine with Gulf Shrimp, Crabmeat, Vegetables, and Black Truffle Buttered Noodles 31.  If you love seafood, you must try this dish. Served in a Moroccan vessel – a tagine – made by Eileen Van Lieshout, a Village potter with a gallery on 10th St. West.  Simply prepared, the outstanding flavor of the shrimp and crab create a party in your mouth.
Cuban Mojo Pork Plate

Cuban Mojo Pork Plate

Cuban Mojo Pork 21.  Caramelized sweet onion, succotash, rice blend, sweet plantains, avocado, lime, garnished with cilantro. Shrimp Tempura 28.  Jumbo Gulf shrimp served with asparagus and onion rings dipped in a tempura batter with chili mayo on the side.  ightly battered. Eat food, not batter.  Indian Vegetable Curry with Chick Peas, Green Beans, Green Peas, Carrots, Corn, Potatoes, and Pineapple Chutney 16. This vegan curry is comfortably spicy and is served over rice, naan bread and yogurt sauce.  Add a chicken for 6.  Desserts

Tunnel of Fudge Cake with Strawberry and Mascarpone Cream 7. The center of this incredible cake is a walnut fudge.  Decadent.

Cinnamon Sugar Apple Fritters with Homemade Salted Caramel Sauce  6. Apple wedges deep fried in a fritter batter, sprinkled with cinnamon sugar, set on a bed of our homemade caramel sauce. Add ice cream 8.

Marzipan Stuffed Lemon Cardamom Poached Pear with Vanilla Bean Caramel Sauce 6. Awesome and (mostly) healthful.

Carrot Cake with Mascarpone Cream and Lavender Honey 7. THE BEST IN THE WORLD! Chef Jim’s recipe.  Moist and luscious.

Chocolate Almond Truffles 2. each.  Homemade morsels of deliciousness guaranteed to bring tears to your eyes. Perfect with Port.

Cold Beverages

Still or sparkling water - 500 ml bottle 3.

Diet, Regular Coke or Sprite 2.

Hot Beverages

Coffee or Tea 3.

Espresso Single 3. Double 4.

Cappuccino 5.



2011 Lefiora Pinot Grigio, Veneto   6. glass / 22. bottle -- Fruity bouquet of apples and pears; dry, soft and well balanced with lingering acidity
2011 Heinz Eifel Shine Riesling, Platz   7. glass / 26. bottle -- Slightly sweet, with bright, crisp flavors of green apple, pear and peach
2011 Saint Clair Sauvignon Blanc, New Zealand  10. / 38. bottle -- Pale straw with green hues. Light bodied and refreshing with typical Marlborough flavors of gooseberry, blackcurrant and grapefruit.   A pleasing mineral note leads to a long lingering finish
2014 Paul Hobbs Crossbarn  Chardonnay, Sonoma Coast 12. / 46. Supple and juicy with framing flavors of citrus zest, pear and vanilla
Foxhollow Chardonnay, California 6. / 22. Smooth and creamy with vibrant fruit flavors with citrus and ripe pear nuances, Finishes with a floral edge.
Gruet Brut Sparking Wine 28./bottle


2011 Santa Julia Reserva Malbec, Mendoza 7. / 26.  Full-bodied wine with aromas of ripe fruits like cherries and plums, with hints of vanilla, leather, tobacco and spices
2013 Albertoni Cabernet, California  6./22.  Fully forward wine with subtle aromas of ripe fruits like cherries and plums, with hints or lightly toasted oak .  A soft, elegant finish.
2010 A to Z Pinot Noir, Oregon  12. glass / 46.  Lively red berry and spice aromas; redcurrant and cherry flavors and a touch of pepper
2012 Blackburn Cabernet Sauvignon, Paso Robles 10./ 38.  Lush and round, with black currant and herb notes intermixed with a hint of smoke.
2014 12 e mezzo Primitivo del Salento, Italy 9. / 34.  This wine has an elegant ruby-red colour and its intense smell has fruity nuances of ripe plums, cherries jam and a touch of cocoa. Also, it is slightly aromatic with a finish of vanilla. Good in texture, this wine is soft and rich in mature tannins.
2010 Supertuscan Prunicce Sangiovese and Cabernet Blend, Tuscany  11. / 42. Full bodied red. Made of sangiovese grapes and 20 to 30% cabernet sauvignon grapes, resulting in a good structure with prevailing aromas of red fruit and plum.

Dessert Wine

Ferreira Tawny Port, Portugal  10. glass  - A fine balance between mature tannins and sweetness, with an attractive, long finish


Darwin Brewing Co.  Summadaze, Bradenton 6.  Florida West Coast IPA
Motorworks Brewing Co., V-Twin, Bradenton 6.  Vienna Style Lager
Blue Point Toasted Lager  6. --  Made from six different malts including English Pale, Crystal, Munich, Carapils, Wheat and Belgian Caravienna. Displays a balanced flavor of malt and hop which makes for easy drinking.   "Toasted" refers to the direct-fire brew kettle’s flames that impart a toasted flavor.
Shock Top  4. -- Unfiltered Belgian-style wheat ale brewed with orange, lemon & lime peels and coriander, which is naturally cloudy with a light golden color.
Bud Platiinum Light   4. -- A light lager beer, triple filtered with a smooth finish to create a top-shelf taste.
Magic Hat #9   5. -- Brewed in Vermont, a version of an English pale ale with a fruity twist. A secret ingredient introduces an unusual aroma which is balanced with residual sweetness.
Negra Modelo   4. -- Made in Mexico, creamy, dark, full-flavored brew of the German Lager style. It has a pleasant malt aroma and dry hop flavor with a smooth, mellow taste.
Beck's Non-Alcoholic Beer 5.

1114 12th Street West, Bradenton FL arts& 941.201.6647 Reservations suggested, but not required