Breads and Starters
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 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, black beans, tomato, corn, chayote, jicama, pickled red onion, and cilantro. Served with avocado dressing. It’s a beautiful thing. Hearty and healthy.
Cuban Naanwich with Black Forest Ham, Pork, and Swiss Cheese 12. Served with fried sweet plantains. Lunch perfected.
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.
Crabmeat Salad 23. Lump crabmeat, tomato, avocado, asparagus, served with chili lime mayo on the side.
Ribbon Noodles with Thai Red Curry Sauce with Broccoli and Chicken Drumsticks 16. Perfectly braised chicken with a mild to medium spicy Thai red curry sauce covering beautiful ribbon noodles.
Meat Special (ask your server – market price)
Shrimp Tempura 28. Jumbo Gulf shrimp served with asparagus and onion rings dipped in a tempura batter with chili mayo on the side. Lightly battered. Eat food, not batter.
Pan Roasted Chicken Breast with Mushroom Cream Sauce served with Broccoli or Asparagus and Mashed Potatoes or Rice Blend 17. Hands down the best chicken you’ll ever eat. The sauce is light with delightful mushroom flavor.
Today’s Fish (ask server) Market Price Chef Jim loves to cook fish. You it’ll be amazing.
Seafood Tagine with Lump Crabmeat, Shrimp, Vegetable, and 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 crabmeat create a party in your mouth.
Cuban Mojo Pork 21. Caramelized sweet onion, black beans, white rice, sweet plantains, avocado, lime, garnished with cilantro.
Indian Curry with Chick Peas, Green Beans, Green Peas, Corn, Carrots, and Potatoes and Pineapple Chutney 16. Served with naan bread and yogurt sauce. Comfortably spicy, served over rice blend, Add a chicken breast for 6.
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.
Still or sparkling water – 500 ml bottle 3.
Diet, Regular Coke or Sprite 2.
Coffee or Tea 3.
Espresso Single 3. Double 4.
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.
Ferreira Tawny Port, Portugal 10. glass – A fine balance between mature tannins and sweetness, with an attractive, long finish
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
Reservations suggested, but not required