This document is a dinner menu from the Lake Avenue Grille at the Gulfstream Hotel. It features a variety of appetizers, soups, salads, pastas, main courses of fish, poultry, meat and vegetables. Main dishes include options like seared tuna, filet mignon, roasted veal chop and loin of lamb. The menu was created by Executive Chef Nickolas Manosis and offers global inspired seasonal cuisine.

1. The Gulfstream Hotel
Lake Avenue Grille
Ladies
Dinner Menu
First Plates
Fire
Escargot Tartlet, Shallot, Garlic, Roma Tomato, Montrachet Cheese & Herbs d’Provence
Saffron Paint & Balsamic Syrup Drizzle. Garnished with Sweet Pepper Confetti
Grilled Shrimp Skewers, Basted with Tropical Fruit Sauce seasoned with Sambal Olek & Exotic Spices
Baby Mixed Greens & Crispy Onion Shavings
Sweet Scallops & Crab Imperial, Baked in Coquille. Glazed with Crayfish Hollandaise
Roasted Red & Yellow Pepper Garni
Shitake Dusted Calamari & Rock Shrimp, Frito Misto. Crispy Asian Noodle Basket
Shaved Napa Cabbage Salad. Caper Aïoli & Hot Peppered Tomato Confit
Ice
Jumbo Lump Crabmeat Martini, Chilled Tomato Fondue Laced with Citrus Vodka
Fresh Ground Horseradish. Lemon & Lime Slices
Sashimi Trio, Wild Salmon, Saku Tuna & Giant Sea Scallop. Wakamé Seaweed Salad
White Pickled Ginger & Fresh Wasabi. Three Flavors of Tobiko. Fancy Cut Asian Vegetables
Beef Carpaccio Rollatini, Asparagus, Arugula, & Roasted Peppers. Shaved Locatelli. Truffle Oil Splash
Painted with aged Balsamic Reduction
Chilled Smoked Chicken Breast, Jack Daniels Spiked Cranberry Salsa. Shallot & Chive Boursin
S o up
Potage du Jour, Composed daily according to Seasonal Ingredients and the Whim of the Chef
Creamy Caribbean Seafood Chowder, Shrimp, Scallops, Clams, Calamari. Spiced Crème Fraîche
Iced Langoustine Vichyssoise, Creamy Potato Leek Soup with a Touch of the Sea. Snipped Chives
Salad
House Baby Greens, Feta Cheese, Red Onion, Grape Tomatoes & Cucumber. Balsamic Vinaigrette
The Picasso, Mesclun, Gorgonzola, Tiny Toy Box Tomatoes, Dried Cherries, Glazed Walnuts, Berry Dressing
Caesar Your Way, Customized as you desire
Classic, or add: Grilled Chicken. Seared Sliced Tuna. Fire Charred Shrimp. Pan Roasted Sea Scallops.

2. Main Course
Pasta
Three Cheese Porcini & Pine Nut Ravioli, Tomato Concassé. Pan Finished with Spinach & Cream
Melted Bufala Mozzarella. Chiffonade of Basil Leaves
Pasta of the Day, Different Expressions in Composition & Flavor Daily
F o wl
Sliced Breast of Duck, Lacquered with Plum Sauce & Hoisin. 5 Peppercorn Cognac Sauce
Twin Roasted Quail, Wrapped with Bacon. Stuffed with Wild Rice, Pâté, Shallot & Mushrooms
Lemon Thyme infused Natural Jus. Julienne cut Seasonal Vegetables
Puff Crust Grilled Chicken Pot Pie, Roasted Root Vegetables, Baby Green Peas & Mushrooms
Tossed in a Rich Velouté with a dash of Cream & Herbs. Buttery Pastry Top
Stuffed Free Range Chicken Breast, Filled with Serrano Ham, Manchego Cheese & Herb Butter
Vegetable Mélange. Red Lentil & Basmati Rice Pilaf
From The Sea
Colossal Coconut Crusted Prawns, Spiced Apricot Conserves, Tropical Fruit Essence
Thai Chili Sauce with Hints of Cilantro. Sautéed Bok Choy & Hand Shaved Vegetables. Sweet Potato Fries
Pan Seared Sea Scallops, Painted with two Sauces, Black Rice, Garlic Ginger Veggie Sauté
Fresh Caught Fish of the Day, Changing Creative Presentation, or Prepared in your Preferred Style
Sautéed Salmon Filet, Citrus Peppercorn Beurre Blanc, Sautéed Baby Spinach & Melted Leeks
Presented atop a Gold Potato Galette
Seared Ahi Tuna Loin, Sesame & Coriander Crusted. Scallion Butter. Wasabi Whipped Potatoes
From The Plains
Aged Prime New York Strip Steak, 14 oz. Double Charred on the Wood Burning Grill
Onion Confit with Toasted Pine Nuts, Brown Cognac Sauce, Roasted Garlic Smashed Potatoes. Veggie Flan
Center Cut Filet Mignon, 10 oz. Topped with Gorgonzola Butter. Ringed with Red Wine Demi Glas
Sautéed Wild Mushroom. Black Truffle Polenta. Grilled White & Green Asparagus Tips
Roasted Veal Chop, Panko Coated. Stuffed with Prosciutto, Fontina Cheese & Sage. Madeira Sauce
Loin of Lamb en Croûte, Wild Mushroom Duxelle, Cured Spanish Ham & Pâté, baked in Puff Pastry
Sauce Béarnaise. Multi Colored Heirloom Carrots
Executive Chef – Nickolas Manosis