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MENU PAGES House Specialties & MORE
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Farmers Markets Homegrown Freshness
Tempting Foods
Arousing more than your palate
BEST
Southwest Florida Restaurants Cover photo
Handsome Harry’s
Third Street Bistro
Publisher Carmen Taylor TM
Editorial Assistants Beth Kirby Karen Stroud Helen Taylor
Art Director
entrée
Kate Kintz
on the cover
Graphic Design Erin Richard
Contributing Writers Jennifer Allen Beconrad Jeanne Dininni Terisa Greend View Listing Moleary Peggy Tee
Handsome Harry’s Third Street Bistro
Photography
Cover Photography Michael Caronchi
Photography
Tom Manion Michael Caronchi
On the Cover Handsome Harry’s Third Street Bistro
1205 Third Street Naples, FL 34102 www.handsomeharrys.com Prices and menu items in advertisements are subject to change. All information has been carefully compiled to ensure accuracy at the time of publication. It is subject to change and the Entree Magazine publishers, publishing agents nor the advertisers guarantee accuracy for all the information provided and cannot be held responsible or liable for errors or omissions. Most menus represent only a sampling, rather than an entire menu. Prices, hours and menu items are subject to change. Copyright 2009 © Entrée Magazine of Florida. All right reserved by Entrée Magazine of Florida. This magazine or any part thereof may not be reproduced in any form including electronic or internet reproductions without written permission from the publishers.
contents umami: the fifth sense FRENCH PRESS
14
21
Brewing a Perfect Cup of Coffee
Aphrodisiac Foods
44
Arousing More than the Palette
cavier
52
Making a Comback in the Modern World
Uptown, Downtown And Everything in Between
Concierges
53
59
See what they are saying
ENTRÉE MAGAZINE
Naples, Bonita Springs, Marco Island, Estero and Everglades City
PMB 170 15275 Collier Blvd. #201 Naples, FL 34119 239-354-1245 Fax 239-353-1292 www.entreemagazine.com entree@comcast.net
The Incredible Magic of the
Farmer’s Market
59
IN EVERY ISSUE: Recipes 48 Carmen’s Corner 10entreémagazine
1
House Specialties Bistro 821 Ginger Honey and Soy Glazed Salmon
with lemon-sake toasted sesame beurre blanc, crispy sushi rice cake and stir-fry vegetables
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INNOVATIVE ENTREES. SOPHISTICATED AMBIENCE.
Your table is waiting at Bistro 821 located in the heart of Olde Naples. Owners Billy and Michele Holcomb and Chef Jesse Houseman invite you to experience a charming yet sophisticated ambience. Our unique and innovative entrees are created by fusing Asian and European and domestic flavors. Wine connoisseurs will be thrilled by the extensive wine list which is sure to compliment any selection.
HOURS: Sun- Thurs 5:00 - 10:00 Fri - Sat 5:00 - 10:30 Late Night Menu
Jumbo Stuffed Artichoke Miso-Sake Roasted Sea Bass Seafood Paella
Entertainment Fri - Sat 10 - 11:30 Private Dining Parties
Sugar Cane Skewered Jumbo Prawns Grilled Ribeye Steak
www.bistro821.com Chicken Pot Pie
821 5TH AVE. S. NAPLES, FL 34102 239.261.5821 www.bistro821.com
www.thesavingplate.com
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House Specialties
Watermark Grille
Slow Roasted Prime Rib of Beef
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Enjoy Southwest Florida’s most unique ambiance.
You are invited to experience Naples favorite family restaurant. Offering a casual and relaxed atmosphere, the Watermark Grille is a delightful departure from the ordinary. We take great pride in providing professional, friendly service to our guests. Your total satisfaction is our goal. Voted Best Seafood Restaurant 2003 by Gulfshore Life “doing it right” recipient in nationally distributed magazine “Sysco Today” 2006 Open for dinner 4:00 – 11:00 Full Bar Children’s Menu Magician every Sunday-Thursday 6:00-9:00 Open all holidays
NAPLES’ FAVORITE FAMILY RESTAURANT “doing it
Reservations not accepted LOBSTER MANIA June - September River Chase Shopping Center 11280 N. Tamiami Tr. Naples, Fl 34110 239.596.1400 www.watermarkgrille.com
right” Our success is judged by our effort, hard work and most of all, our satisfied customers.
www.thesavingplate.com
entreémagazine 5
advertorial
Stoney’s Steakhouse
From the first bite you will know the difference.
T
hink of how you feel after a great dinner. Is there any more peaceful feeling? Recapture that sumptuous feeling when dining at Stoney’s Steakhouse, located in the Bayfront emporium along the shores of the Gordon River in Naples. Stoney’s, named after owner and impresario Kevin Stoneburner, offers real food – a true understanding and appreciation of how good food is supposed
to taste. It’s the kind of warm and friendly place where people feel at home and enjoy a great unhurried dinner. This downtown classic feels like stepping into a Cary Grant film, complete with fresh oysters, aged steaks and a bottle of Boudreaux. A congenial spot for all the right reasons of service and décor, Stoney’s lavish interior, with its dark and shadowy environs full of luxurious wood and stone, is warm and masculine. A perfect match for a macho meal. The restaurant has built a quick reputation on the strength of personal service impeccable in its anticipation, orchestration, and 6 entreémagazine
flawless timing. There’s a long wooden bar, with exposed mahogany beams and pale stone, a copper-colored tin ceiling and modern-day art in gold Old Master frames. An adjacent cozy eight-seat piano bar is perfect for live entertainment weekend nights. Low lighting creates a sultry sanctuary for serving legendary martinis and a full menu until 11 pm. The dining room has a Teutonic air. Decorated in a palette of chocolate browns, with tabletops clad in form-fitting white linens and comfy oversized chairs reminiscent of a private club. Flanking the dining room is a smaller private room separated by wooden and etched glass panels. Enhanced with candlelight and soft mood lighting, the room’s dark floral patterned carpet absorbs sound for a quiet and intimate experience. Dress is resort-casual, which does not mean shorts. The menu is dedicated to classic American cuisine from the ‘30s through the millennium, which means gargantuan portions of hearty fare. A gastronomic journey begins with a complement of shellfish appetizers featuring Colossal Panamanian shrimp cocktail, Jumbo lump crab cakes and Ahi Tuna. The main event could be wild salmon, key-lime dusted grouper or chicken florentine, but let’s face it: most everyone is here for the beef, which features aged prime steaks and super tableside presentations. Beef choices include a 18-ounce Strip Steak, a twelve-ounce Filet, a 12-ounce lobster tail or bone-in rib eye “cowboy steak.”
The masterpiece is the roasted prime rib of beef, carved tableside and served basking in au jus, which results in a tender cut, slow roasted, with a flavor of beef and hickory. Time-honored side dishes include fresh asparagus with hollandaise sauce, tender broccoli gratin and scrumptious creamed spinach. Stoney’s boasts a collection of 270 wines from around the globe with a good selection that won’t break the bank, along with a reserve list that gives celebrators something to splurge on. Impressive flambé desserts like the extravagant Cherries Jubilee and an intense Bananas Foster, prepared tableside merit a final splurge. A private dining room and beautifully landscaped garden patio are ideal for receptions and corporate functions. Daily changing selections and nightly specials including Sunday at Stoney’s, Great Seafood Night and a Wine Cellar Sale Night as well as a daily Happy Hour offer a combination of diverse elements for the most discerning guest. Go, you’ll have a good time. It’s going to be a great dinner and it’s going to be leisurely. Call for reservations 239.435.9353 www.stoneysteakhouse.com
Experience old world charm and incomparable cuisine.
STONEY’S STEAKHOUSE
At Stoney’s Steakhouse nothing but the best will do. From your first bite you will know the difference of USDA Prime Dry Aged Beef. Tempt yourself with tableside carved Prime Rib or perhaps a flambé dessert to impress your guests. For the seafood lover, try a three to five pound Live Maine Lobster, fresh Florida black grouper, colossal shrimp or Florida red snapper. The portions at Stoney’s are hearty and generous. All entrees are accompanied by a choice of salad and potato.
Serving Nightly 4:45 – 10:30
Reservations accepted
Private Dining 20-45 people Outdoor Catering at Bayfront Plaza 200-400 people Extensive Wine List
nothing but the best will do
All entrees include salad & choice of potato Slow Roasted Prime Rib Carved Tableside
Dry Aged Prime Beef
Spicy Tuscan Shrimp
Tournedos ala Gorgonzola
Live Maine Lobster
Tableside Carved Prime Beef
Bananas Foster Tableside
Fresh Florida Red Snapper
Seared Ahi Tuna
Great Nightly Specials
Tableside flambé desserts Bar Menu Available
403 Bayfront Pl. Naples, FL 34102 239.435.9353
www.stoneysteakhouse.com info@stoneysteakhouse.com
www.thesavingplate.com
L i v e E n t e r t a i n m e n t : WEDNESDA Y – SUNDA Y
entreémagazine 7
advertorial
An Escape for the Senses, at Sensible Prices
The best-tasting,
sustainable ingredients that make sense for the
Plan your getaway to the freshest, succulent crab from around the world. Explore a Chef-Inspired menu updated weekly with the freshest seafood available, with selections prepared in cooking styles spanning the globe. Steak lovers have reason to rejoice, as well. Truluck’s proudly serves 100% hormone- and additive-free Niman Ranch natural steaks and chops that are tender, juicy and grilled to perfection. Wine aficionados and novices alike will discover a world of flavors thanks to Truluck’s wine program, which features 100 selections by the sample, glass and bottle. All this, with live music nightly in the piano bar lounge.
plate, the palate, and the planet.
“Best Overall Restaurant” Gulfshore Life Magazine “Best Seafood Restaurant” Gulfshore Life Magazine “Award of Excellence” Wine Spectator Magazine 8 entreémagazine
As responsible restaurateurs, Truluck’s stands committed to being champions in the sustainable seafood movement. As a result, Truluck’s will never serve endangered, overfished species such as Chilean Sea Bass, Shark, Swordfish or Marlin, and follows all Ocean Conservancy guidelines. Truluck’s serves 100% antibiotic- and hormone-free Niman Ranch beef, pork and lamb. Niman Ranch and its family farmers raise livestock traditionally and humanely, and feed all animals only the highest-quality 100% vegetarian feeds. All animals are raised exclusively on environmentally sustainable U.S. family-owned farms and ranches. Environmental stewardship and sustainability drive all aspects of Truluck’s operations. For this reason, Truluck’s operates its own crab fisheries to ensure that all crab is caught and prepared safely and humanely. Truluck’s respects the seasonal cycles of marine life, and does not serve seafood out of season. This protects the aquaculture and ensures the besttasting, highest-quality food.
SEAFOOD
Barnegat Lighthouse Scallops Miso-Glazed Totem Black Cod Texas Redfish Pontchartrain Australian Coldwater Lobster Tail New Zealand King Salmon Hawaiian Kona Kampachi Clear Springs Rainbow Trout Almondine Blackened Florida Black Grouper Viking Village Dayboat Monkfish “Osso Bucco” Giant Shrimp and Grits
STEAK
Niman Ranch Prime Ribeye Filet of Beef Oscar with Jalapeno Bearnaise, Asparagus and Seasonal Crab Niman Ranch Prime Pork T-Bone
FRESH CRAB
Florida Stone Crab— from our traps to your table in hours! Chesapeake Soft Shell Crabs Maine Peekytoe Crab Oregon Dungeness Crab Baja Blue Crab Dutch Harbor Alaskan King Crab Norwegian King Crab Barents Sea Golden King Crab North Atlantic Jonah Crab 698 4TH AVE. S. NAPLES, FL 34102 239.530.3131 www.trulucks.com
www.thesavingplate.com Prices, menu items and hours are subject to change.
entreémagazine 9
Carmen’s
Corner
I think everyone loves “a good find,” I know I do so whether you live here or just have come to visit us for a short time; here are a few suggestions of some of my “finds.” Enjoy them along the way and while you’re there, tell them Entrée sent you!
Pleasant Surprise
lazy Sundays
Chefs Table
The Island Walk Café
Sunday’s at Stan’s out in Goodland is my next suggestion. People drive from all over Florida to check out an old Floridian party going on every Sunday starting around October. Stan is about 80 now and gives his own personal show but the real show is the people dancing, the seafood and the burgers frying, all on a beautiful sunny day! 221 Goodland Dr. W Goodland, FL 239.394.3041 or 877.387.2582
Aura I had the chance to experience
On the move
Sweet Stuff
Café Italia moved into the old
Truluck’s Monday nights is their
Encore spot in Naples Walk at Airport and Vanderbilt. Beyond their great cuisine and unbelievable ambience, enjoy the talent of Daniel Melvin’s voice! What a treat, enjoy your dinner and definitely stick around for the entertainment! cafeitaliaofnaples.com 239.596.5600 Truluck’s Chocolate Sac s
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all-you-can-eat Fresh Florida Stone Crab Claws, which comes direct from their own fisheries in Naples Florida, and… their Sac dessert. This is a chocolate bag with ice cream and goodies inside. I don’t want to give away the whole secret, so just order it! 698 4th Ave. S Naples 239.530.3131
the Chefs Table at the Naples Grande for Aura and if you are a fan of Entrée you can see all the fabulous photos from the night! It was amazing! We started with Veuve Champagne followed by a five course meal fit for a king! Thank you again Chef David Schue for a fantastic experience. Call the concierge or Aura for times, and check out Entrée Facebook to view the photos! Aura , Naples Grande Beach Resort 475 Seagate Drive, 239.594.6000
Getting There Regency Transportation
Want to truly enjoy your next event? Check out page 11 and get there in style with Regency Transportation. 239.593.2267 www.marinogroup1.com
Roy’s Naples While we’re on the
subjects of desserts I have to mention the Strawberry Guava Torte with Pistachio Ice Cream and Roy’s. Honestly, I am a huge fan of their Molten Chocolate Lava Cake and I didn’t even think that the strawberries and pistachios went together but Oh, does it! It is so fantastic! Give it a try and then let me know what you think. Downtown 475 Bayfront Place 239.261.1416
Roy’s Strawberry Torte and Pistachio ice cream s
inside Island Walk at Vanderbilt and east of Logan. You can request the restaurant at the gate. Unbelievable gourmet, organic and beautifully presented cuisine! I completely did not expect that but what a great find. From service to great food, You’re gonna love it! 175 Towncenter Circle Naples, Florida 239. 592.5055
House Specialties
Vergina
Macadamia Crusted Sea Bass
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World-Class Italian Inspired Cuisine
Vergina (Ver ge nah) has always been a special place with a spectacular location, sitting street side on beautiful Fifth Avenue South! Vergina’s chefs prepare world-class, Italian inspired cuisine sure to please traditionalists, as well as those looking for that unique selection. Specialties include antipasti, calamari and Bruschetta as starters, Dinners feature a wide variety of pastas, chicken, veal and seafood with many time honored, favorite sauces. Nightly specials add to the variety and unique desserts round out the selection. Happy Hour Starting Daily at 3pm
700 Fifth Ave. S.
Naples, Florida
Nightly Entertainment Starting at 8pm Open Daily for Dinner Open for lunch Monday thru Saturday
700 Fifth Ave. S. Naples, FL 34102 239.659.7008 239.659.0652 www.verginarestaurant.com
www.thesavingplate.com
entreémagazine 13
by Jennifer Allen
T h e F i ft h T a s t e a Japanese word for “tastyâ€?, has long been recognized by eastern cultures as a type of taste, but it has only been in the last hundred years that the actual taste has been isolated and identified. Umami was discovered in 1908 by Kikunae Ikeda, a Japanese researcher who was trying to isolate the strong flavor in a broth made of seaweed. He concluded that it was a chemical named monosodium glutamate which was responsible for that particular taste. In 1913, Mr. Shintaro Kodama discovered that the umami in bonito flakes came from a nucleotide called inosinate, and then in 1960 another researcher found that the umami in dried mushrooms came from another nucleotide called guanylate. It is the tastes of these three compounds that are known as umami. Modern research has shown that while it was a Japaneses scientist who is accredited with first discovering umami, foods with these flavors have also existed in Western culture. Inosinate and guanylate are the two primary components that compose umami. Guanylate is found in its natural form primarily in plants and vegetables whereas inosinate can be found mostly in meats. Foods like tomatoes, parmesan cheese, beef, pork, seaweed, tuna, truffles and carrots are all high in umami. A society for the study of umami was inaugurated in 1982 and since then umami symposiums have been held in Europe, America and Japan to exchange information on and to further the research of umami. As a result, the word umami has come to be internationally recognized and is enjoying common usage. Recent marketing blitzes are making good use of the surge in awareness of umami, and companies are rushing to take advantage of this buzz word while it is still in its relative infancy. Of course, such marketing campaigns are increasing awareness of umami both as a word and as a taste; therefore such ad strategies are bound to be short lived. Perhaps it is due to the fairly recent explosion of interest in Japanese cuisine that has led consumers to become more aware of umami as a separate taste. The balance of nutrition and flavor which is indicative of Japanese cuisine is becoming commonplace in Europe and North America, and it is exciting to see that there still are things left to discover about food. 14 entreĂŠmagazine
Discover Fleming’s for... Happy Hour. Stop by for a selection from our unique $6 bar menu, “5 for 6 ‘til 7.” Prix Fixe Menus. Indulge in a 3-course dinner menu at a $39.95. Private Dining. Celebrate your special event in one of our private rooms.
Operating Partner: Scott Odell Chef Partner: David Gossett
Monday -Thursday 5 pm - 10 pm Friday & Saturday 5 pm - 11 pm Sunday 5 pm - 9 pm Reservations 239.598.2424
Flemings 8985 Tamiami Tr. N.
Naples, FL
(Pavilion Shopping Center) www.flemingsSteakhouse.com
www.thesavingplate.com
entreémagazine 15
House Specialties Aura at Naples Grande Beach Resort Cedar Plank Roasted Trout
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Aura Relax in the enticingly inviting dĂŠcor. Enjoy the Internationally inspired coastal cuisine with the freshest seafood.
Coast
Aura Restaurant & Bar is a truly cosmopolitan, cutting-edge atmosphere,
Enjoy delicious cuisine inspired
offering a sumptuous menu. Featuring breakfast, lunch and dinner, take
by the sea and
part in an experience, which exposes you to some of the finest innovative
international flavors
cuisine available in this part of the world.
at Coast. The beautifully appointed restaurant
4 7 5 S eagate D r i v E
N a p les G rande B E A C H R esort
features delightful indoor and outdoor settings.
Dine by soft candlelight surrounded in rich furnishings and cool wood flooring. Witness a breathtaking sunset over the crashing waves from our inviting terrace. Discover a joyful dining experience within our onsite eatery, offering irresistible
c
choices of meals in an exceptional setting.
1 9 0 1 G U L F S H O R E B LV D .
o
a
s
t
AURA 475 Seagate Drive Naples Grande Beach Resort 239.594.6000 www.naplesgranderesort.com
EDGEWATER BEACH HOTEL
Coast 1901 Gulf Shore Blvd N. Edgewater Beach Hotel Naples, Fl, 34102 239.403.2000 www.edgewaternaples.com
www.thesavingplate.com
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House Specialties
Pincher’s Crab Shack
Stone Crab Claws
Enjoy this seasonal treat. Served hot or cold... your choice.
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High Roller Genuine Jumbo Lump Crab Cakes These babies have a ton of crab meat added for the discerning crab cake eater. Hot Crab and Cheese Dip It’s Cheesy! It’s Crabby! It’s a bit Spicy! And it’s 100% Addictive! Served with an endless bowl of tri-colored chips. Mussels Marinara A “boatload” of mussels simmered in our renowned marinara sauce with the freshest of ingredients…A must for the mussel lover… MOLTO BUONO! Maryland Style Blue Crabs Steamed in Old Bay and served with lots of towels. Subject to availability. Garlic & Butter Blue Crab Clusters Our Pinchers family specialty-clusters of the freshest blue crab sautéed in fresh garlic—Oh! La! La! Pincher Claws Blue Crab Claws Sautéed in white wine & garlic butter with parmesan cheese just like our mussels. Served with our fresh garlic bread. Stone Crab Claws Try just two of these seasonal treats. We’ll serve ‘em hot or cold… your choice!
www.thesavingplate.com
entreémagazine 19
french
By Terisa Green
Press
The brewer of choice for many coffee devotees is the French press style of brewer. Often offered in styles with tall glass containers and gleaming metal frames, the brewing principle of the French press is one of hot water coming into direct contact with the grounds for a prolonged period of time, unfiltered
A
t the end of brewing, the grounds (which tend to rise and float at the top of the container) are then pressed or plunged to the bottom of the container using a round metal screen assembly that allows liquid to pass through it, but not the grounds. Eventually, the grounds are trapped under the plunged metal screen assembly (which is pressed with a simple rod attached at its center) and the brewed coffee can be poured directly into cups. The correct grind is essential and can be called coarse, generally the most coarse setting on any grinding machine. Because the coffee grounds are left in direct contact with the hot water, it’s best to brew exactly as much coffee as you think you’ll drink. Anything remaining in the French press will start immediately to become overextracted and cooler. Storing any left over coffee is best done in a vacuum
container such as a thermos or thermal carafe so that the coffee is stored away from the steeping grounds and also to maintain its temperature. On the downside, the French press always leaves some sediment since the metal screen is quite porous and all grinders will produce some dust. They generally also require a second piece of equipment to boil the water, say a tea kettle or hot water pot, although there is one product (the Chef’s Choice) that is a combination French press and water boiler. Likewise, there is also one product (the Bodum Chambord) that uses an evacuated glass cylinder that can double as a thermos after the coffee grounds have been plunged. However, the grounds are still sitting at the bottom of the insulated carafe and will continue to extract, which is not ideal. While some buying guides put the cleaning of the French press down as a negative, removing the plunger, unscrewing the rod and washing the assembly, container, and rod/lid is not that much more work that washing a filter, filter holder, and glass carafe.
entreémagazine 21
House Specialties Shula’s Steakhouse Maine Lobster served with Filet and drawn butter.
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House Specialties
Tommy Bahama Trinidad Tuna and The Island Cowboy
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Tommy bahama offers a relaxed, elegant ambience along with truly inspired cuisine. Their “life is one long Weekend” mindset turns the island experience from wishful thinking to a tasty reality with a Cosmopolitan Collection of dishes such as loki loki tuna Poke and pina colada cake. Tommy bahama combines great food and signature cocktails with an emphasis on hospitality to make for the perfect place to recharge or unwind while indulging in a unique dining experience. lunch & Dinner daily Island time happy hour Monday-Friday 3-6pm Every Night 10-close Sarasota, fl Orlando, fl Sandestin, fl Myrtle beach, sc The woodlands, tx Scottsdale, az Las vegas, nv Palm desert, ca Newport beach, ca Wailea, hi Mauna lani, hi
1220 Third St. S. Naples, FL 239.643.6889 www.tommybahama.com
www.thesavingplate.com
entreémagazine 25
Anthony’s Trattoria was open in Bonita Springs in 1998. The Longobardo family started the business in Naples Italy in 1964. Luigi’s passion for cooking is experienced through every dish he prepares! Thanks to our loyal customers we saw an opportunity to bring Anthony’s even closer to home with a second location in Naples. Fresh ingredients, quality tomatoes, herbs and spices are the perfect combination for any of the traditional favorites. You’ll also find fresh seasonal dishes cooked to perfection by Luigi and Chef Adrian. Together they cook an unforgettable dish. HOURS: Monday-Friday Lunch: 11am-4pm Dinner: 4pm-10pm Sat-Sun: 4pm-10pm
7935 Airport Pulling Road N. Naples, FL 34109 239.566.1100
28340 Trails Edge Boulevard Bonita Springs FL 34134 239.947.2202
www.thesavingplate.com
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12
Years of Culinary Excellence in Florida
Fine Italian Cuisine. Well Guarded Recipes. Pasta Fresh Seafood Daily Specials Homemade Desserts
This is my place.
The Place For Artisan Recipes And Taste Assorted Baked Goods
My place to meet friends, family, and co-workers. Where I have access to free wifi and made-to-order gourmet artisan choices— of grilled fresh pressatas, sandwiches, flavorful wraps, slow-cooked soups, hand cut salads and slow roasted, fresh brewed coffee.
Spanish Omelette
breakfast, lunch or dinner. This is where I find everything I need in a comfortable and enjoyable location. NAPLES, FL: 7941 AirportPulling Road 239.596.8840 Coastland Center Mall 239.352.8642 FT. MYERS, FL Gulf Coast Town Center 239.466.8642 Lexington, KY 2217 War Admiral Way 859.543.8642 Louisville, KY: 4000 Dutchman’s Ln. 502.895.3779
bakery
cafe™
Fresh. Natural. Delicious. www.CalistogaCafe.com
UL Medical Center 401 E. Chestnut St. 502.561.9092
www.thesavingplate.com
entreémagazine 27
advertorial
The Village on Venetian Bay Sharing Memories of Upscale Neighborhood Shopping in Naples
L
skies overhead makes for a romantic evening out. Daytime diners will enjoy watching the playful water life and passing boats under the glitter of sunshine. Indoor settings are equally enjoyable from contemporary to casual pub style, there are ample choices to fit the mood. Continental Cuisine with an emphasis on fresh seafood, steaks, homemade pastas, organics and Tapas plates is served at M Waterfront Grille. Along with its sensational cuisine, “M” is known for its cutting-edge dynamic flavors, fine wine selections and courteous staff who attend to your every need. Bayside Seafood Grill and Bar offers two distinctive dining venues upstairs; an outdoor “Upper Deck” featuring a full bar, dining and entertainment plus an indoor dining room; and first level bar for lighter fare. The finest seafood, M Waterfront Grille oak-grilled steaks Cutting edge continental cuisine with an organic twist. and chops, specialty 239.263.4421 pasta dishes, and garden-fresh salads MiraMare grace the menu. Authentic northern Italian dining Cloyde’s Steak with the best waterfront view. and Lobster House 239.430.6273 prides itself on presenting only certiThe Village Pub fied Prime, select Friendly service, casual pub fare Midwest corn fed and a water view. beef dry-aged for a 239.262.2707 tender rich flavor. Villaggio Cafe Live lobster from Coffee, Espresso, cappuccino, Maine or local seasmoothies, salads, wraps, etc. food round out the 239.643.0004 menu for this awardwinning establishment credited for
ocated In the heart of Park Shore, The Village on Venetian Bay has attracted locals and visitors from around the world to shop and dine for over twenty years With its bay front setting, colorful Mediterranean architecture, art sculptures, boutique shops and established restaurants, it is one of Naples’ most notable landmarks. With Naples’ temperate climate, dining alfresco while overlooking the gentle bay waters with starry
Artichoke & Company Gourmet deli and bistro, bottled wines, catering. Breakfast, lunch and dinner 239.263.6979 Bayside Seafood Grill and Bar Fine seafood, indoors or out, overlooking Venetian Bay. 239.649.5552 Ben & Jerry’s Ice Cream World-renowned ice cream, frozen yogurt, more. 239.434.5850 Cloyde’s Steak and Lobster Awarded best “steak house.” Early bird from 5-6 nightly. 239.261.0622 28 entreémagazine
“Best Steakhouse” and “Best Martini” in Southwest Florida. Chart a course to the nauticalinspired Village Pub where hearty soups, signature chili, sandwiches, salads, and the catch of the day are dished up in a low-key, friendly atmosphere. Gather around the center stage bar, sit outside by the bay, or cozy up in one of the wooden booths. From the antipasti to the dolci, discover the distinctly Italian flavors of MiraMare Ristorante. Serving breakfast, lunch and dinner, with bountiful outdoor seating overlooking the bay, guests will declare “cucina favolosa”. Rob Meads is the featured pianist. Part deli and part gourmet restaurant, Artichoke and Company features delectable sandwiches, salads, fish, fresh grilled vegetables, and a nice selection of bottled wines. Serving the Naples area for over twenty years, they are open for Sunday brunch, offer professional catering, and BBQs on “Village Nights”. For a quick soup and sandwich, there is also Village Villagio with courtyard seating. Or, stop by notable Ben and Jerry’s for a cool scoop of your favorite yogurt or dairy fresh ice cream. It’s “moo”valous! With the recent renaissance of The Village on Venetian Bay, shoppers and diners enjoy new tile walkways, artistic lighting, lush landscaping, and the “dancing waters” fountain. Great shopping is found everyday! From Sept-April, 6 pm – 9pm, on the first Thursday of the month, “Village Nights” features complimentary live entertainment. Also, “in season” take a cruise through the Venetian Bay waters in an authentic gondola to get a whole new perspective. Please visit www.venetianvillage.com for additional information and a complete listing of events. 239.261.6100. The Village is located at 4200 Gulf Shore Blvd. N, just off Park Shore Drive.
MiraMare, Italian for “looking at the water”, is open for lunch and dinner at Naples’ Venetian Village, on Venetian Bay. Dine in style at miramare ristorante featuring authentic northern italian cuisine.
Im press ively Ital ian. Immensely satisfyi ng.
MiraMare R I S TOR A N T E
Start your meal off with one of our traditional antipasti. enjoy our homemade pastas and savor our meat and seafood main courses. The freshness of our ingredients, our amazing wine selection and the relaxed atmosphere will keep you coming back to enjoy the best italian food in southwest florida. Hours: Lunch 11:00 To 3:00 pm Dinner 5:00 To 11:00pm Reservations accepted On line reservations Www.Opentable.Com 4236 GULF SHORE BLVD. N NAPLES, FL 34103 239.430.MARE WWW.MIRAMARENAPLES.COM
Great food. Great décor. www.thesavingplate.com
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Greater still is the view of Venetian Bay. Ve n e t i a n V i l l a g e • 4 2 3 6 G u l f S h o r e B l v d . • N a p l e s , F L 3 4 1 0 3 • 2 3 9 . 4 3 0 . M A R E
Waterfront Grille offers Cutting Edge Continental Cuisine specializing in fresh seafood, steaks, organics and hand made pastas. Lounge boasts a full bar with an impressive selection of wines - featuring nightly drink specials.
Taste the Passion
The beautiful terrace dining room is perfect for special events, business meetings and parties. Seasonal live music: Wed. Thru Sun. hours: Lunch 11:30-3 PM Dinner 5-10 PM Sunday Brunch 10:30-3 PM Lounge Menu Available 2:30 PM-10 PM Valet Parking
Sunday Brunch Dining 5 Ways
WATERFRONT GRILLE 4300 Gulf Shore Blvd. Naples, FL
Exceptional Wine List
(41 to Park Shore Dr.)
Lounge Menu
239.263.4421 www.mwaterfrontgrill.com
Beautiful Bay views from every seat
www.thesavingplate.com
entreĂŠmagazine 31
Tony Ridgway and Sukie Honeycutt invite you to experience the best of both worlds! Waterside dining at Bayside Seafood Grill and Bar at Venetian Village, featuring the freshest seafood, oak grilled steaks, chops and past dishes, all accompanied by the spectacular views of Venetian Bay. Their upper deck on the second level offers live entertainment and a tropical ambiance for the perfect getaway for happy hour and dining. Mon-Sat 11:30-9:30pm Sun 11-9:30pm 4270 Gulfshore Blvd. N. NAPLES FL 34103 239.649.5552 baysideseafoodgrillandbar.com
Ridgway Bar and Grill off Third Street downtown offers an entirely different yet unique setting with a patio overlooking lush flowers, our open front porch or beautiful indoor casually elegant seating. Wine selection boasts a list of more than 600 selections. Check the website or contact us for wine events throughout the year. Live Entertainment Call for schedule Open 7 days serving lunch and dinner 1300 Third Ave. S. NAPLES FL 239.262.5500 www.ridgwaybarandgrill.com
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Enjoy Fine Steaks, Fresh Seafood and a spectacular view of Venetian Bay
We Carefully Select Only the Finest Black Angus Beef and Top of The Catch Seafood That is Flown in Daily. Relax and Enjoy a Flavorful Dinner on Venetian Bay and Experience why Cloyde’s Has Been Awarded: Best Steak House Best Seafood Best Martini Best Bartenders Best Waterfront Dining HOURS: 4:30pm to 10:00pm January-April 5:00pm to 10:00pm May-December Happy Hour: 4:30pm to 6:00pm Jan.-April 5:00pm to 7:00pm May-December Early Dining menu: 5:00pm to 7:00pm $15.95 : 3 Courses Half Price Appetizers, Cocktails, Beer and Wine 4050 Gulfshore Blvd. N. Naples, FL 34103 239.261.0622 www.cloydes.com
Cloyde’s Steak & Lobster House On Venetian Bay
Steaks x Lobster x Fresh Seafood
www.thesavingplate.com
entreémagazine 33
From humble beginnings back in 1926 “Bice” Ruggeri transformed a friendly trattoria in Milan to one of today’s elegant, trendsetting restaurants. Bice’s clientele spans the globe offering 19 international locations including Milan, Paris, Tokyo, New York and San Paolo. At the corner of Fifth Avenue South and Third Street right in the heart of Naples where the two most famous destinations cross, you’ll find the ultimate dining experience offering old world elegance and modern chic. Bice, your exquisite culinary voyage awaits you. Full Liquor Bar Take out Patio/ Terrace Seating Private Rooms Catering Services
Luca Di Falco, General Manager of BiCE Restaurant invites you to celebrate the true meaning of gathering, “Italian Style.” “For business lunch, dinner, or family gathering, every menu is designed to match your culinary tastes and reflect our Chef’s passion for the finest ingredients. Our inspirational wine list will cater for, and complement, any dish! Luca brings his Italian experience in luxury hotels and restaurant in Sicily, Sardinia and London. From the age of 18 had a passion for what he was going to do, and that was “hospitality to the people.” Treating guests like royalty just comes natural. Today, Luca manages a few locations in Florida for the BiCE Group but most of the time he’ll be right there to greet you himself at BiCE Naples, General Manager/ Partner of this beautiful and successful restaurant.
Wedding Services Hours Lunch: Mon-Sat 11:30 to 3:45 pm Dinner: Mon-Thurs 4:00 to 10:00pm Fri-Sat 5:00 to 11:00pm 300 Fifth Avenue South Naples, Fl 34102 239.262.4044 www.naples.bicegroup.com
www.thesavingplate.com
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300 Fifth Ave. South, Naples, FL 34102 239.262.4044
Three’s a charm.
Harold’s Place, check out our Chickee Bar in a tropical setting overlooking a beautiful pool, serving the Charbroiled Award Winning Best Burger in Southwest Florida, real Gulf Grouper, homemade specials, full bar & Happy Hour 11:30AM –7PM Open 11:30AM– 12AM daily. Karaoke on Sundays 4 - 7 2555 Tamiami Tr. N. Naples, Fl 34103 239.263.7254 at the Gulfcoast Inn www.naplesharoldsplace.com
Fujiyama Steak Recipient of the highest rating of culinary excellence, by Jean Le Bouef of the Fort Myers News Press, Best Japanese by readers of NDN and Gulf Shore Life, 2010 Talk of the Town Award, Best of the West Award. Japanese master chefs prepare and serve succulent dinners with individual flair at your Hibachi Table. weekdays 5:30PM–10:00PM Fri.& Sat. 5:30PM–11:00PM 2555 Tamiami Tr. N. Naples, FL 34103 239.261.4332 www.naplesfujiyama.com
Club Sushi; A Sushi Connoisseur’s Dream, with Chef Junji Hijikata of 26 years and Chef Roy’s Surprise, the Freshest Sashimi and Sushi: Full bar and unique Martini recipes, you’ll be amazed! 2555 Tamiami Trail Naples Fl 34103 239.261.4332 www.naplesclubsushi.com
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entreémagazine 35
If you think of caviar as an old fashioned food whose day has come and gone you may want to think again. This traditional gourmet delicacy has been making a real comeback in recent years, with everyone from celebrity chefs to ordinary people getting to know this traditional treat.
Caviar by Beconrad
M a k i n g a C o m e b a c k i n t h e M o d e r n Wo r l d Caviar can be used in many different ways, and this versatility is no doubt playing a big role in its comeback. Caviar is the perfect accompaniment to a fancy dinner party, but it can be just as at home in a more casual setting. Whether it is served chilled on toast points or with more contemporary appetizers, this delicacy is right at home in a number of different settings. Caviar may be the stuff of legends, but that does not mean it is not at home in the ordinary pantry. If you want to serve authentic caviar in your home, however, it is important to make sure you are purchasing authentic caviar. There are a number of caviar varieties on the market, and it is important to understand the terms when you go shopping. For instance, only authentic Sturgeon fish roe can be labeled as caviar with no other terms on the label. If you see only the word caviar on the label you can be certain that you are buying Sturgeon eggs, and not the roe of other species of fish. If you see other terms on the label it is important to read that label carefully to make sure you are 36 entreĂŠmagazine
truly getting what you pay for. When you shop for caviar you may see terms like whitefish caviar, salmon caviar or even trout caviar on the label. These labels indicate what type of species produced the caviar, and the species can be an indicator of the quality of caviar you can expect. While everyone will have different tastes when it comes to caviar, understanding the different varieties will help you get the most for your money. Beluga caviar is the top of the line, with its large pea sized eggs and its delicate flavor. Osetra caviar is smaller in size but still very tasty – and very prestigious. Both Beluga and Osetra caviar is very costly, but it makes a wonderful treat. Sevruga and Sterlet caviar are very good, but less costly choices – making it a perfect choice for new caviar enthusiasts. No matter what type of caviar you choose, it is important to learn as much as you can about this tasty treat. Caviar has a long and storied history, and with its resurgent popularity it appears as if that history is still being written.
simplifying IT
B e l l To w e r S h o p s x F o r t M y e r s , F L
OYSTER BAR & SEAFOOD GRILLE
F o n t a n a D e l S o l Wa y x N a p l e s , F L
Mainstreet Ventures presents Blue Point Oyster Bar and Seafood Grill and The Real Seafood Company. Both specialize in the freshest seafood from Boston, the Pacific Coast, the Great Lakes and the Gulf of Mexico. Our menus are printed daily, offering fresh seafood, oysters, our famous raw bar, exceptional salads, steaks, chops, burgers, sandwiches and so much more. Located in The Bell Tower Shops, in Fort Myers, Fl, Blue Pointe contemporary atmosphere, beautiful décor and outdoor garden awaits your arrival! Down in Naples, at The Real Seafood, you can enjoy an open and elegant decor, a large outdoor seating area and full bar/lounge. Featuring daily Fresh Catches along with fresh seafood entrees, including Broiled Maine Scallops, Chesapeake Bay Crab, Live Maine Lobster, Filet Mignon, Steaks and much more. Blue Pointe 13499 SE Cleveland Ave Ft. Myers FL 888.456.3463 www.bluepointerestaurant.com
Mon-Thurs 11:30 am-10 pm Fri & Sat 11:30 am-11 pm Sunday 12-9 pm Real Seafood 8960 Fontana Del Sol Way #103 Naples FL 888.456.3463 www.realseafoodcorestaurant.com
Mon –Thurs 4-10 pm Fri-Sat 4-11 pm Sun 4-9 pm entreémagazine 37
House Specialties Flacos - Drunken Grouper
(Grouper Borracho) Fresh grouper and shrimp sauteed with jalapenos, tomatoes, onions, garlic and cilantro.
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If you are searching for great Mexican cuisine, look no further! No one does familiar favorites better than Flaco’s while also offering an array of authentic Mexican recipes chain restaurants can’t duplicate. You can order a favorite meal or an elaborate feast at conservative prices. Flaco’s lounge is a fantastic place to sip a margarita while listening to live entertainment. Flaco’s has something for everyone.
Monday- Friday Lunch 11:00-3:00 Dinner 5:00-10:30 Saturday 11:00-10:30 Sunday 11:00-10:00 Full Bar
Fresh. Zesty. Hot.
Happy Hour Live Entertainment Children’s menu All major credit cards accepted 4947 Tamiami Tr. N Naples, FL 34103 239.261.7672
www.thesavingplate.com
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House Specialties
Randy’s Fish Market Restaurant Caribbean Grilled Grouper - with Fresh Mango sauce
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When local Restaurant owner Randy Essig opened, he knew the time was right for a “relaxed atmosphere” seafood restaurant with hearty portions of fresh entrees and side dishes. The restaurant features a well stocked seafood counter where customers can purchase fresh fish, crabs, oysters and many other delights. The dessert highlight is, of course, Randy’s famous Key Lime Pie. Pies are available for purchase at the restaurant. Randy’s Seafood Restaurant promises each customer a relaxing atmosphere where they can enjoy freshly prepared lunches and dinners at a moderate price. HOURS Monday – Sunday 11:00 – 9:30 Children’s menu Reservations not accepted (unless party is 10 or more) Outside seating available 10395 TAMIAMI TRAIL NORTH NAPLES FL 34108 239.593.5555 www.randysfishmarketrestaurant.com
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Olio Nestled right on Naples Bay Come and experience the Italian inspired & Napa Valley influenced restaurant, offering indoor & al fresco dining with magnificent views of the marina located within Naples Bay Resort. Olio’s menu is rich with lush flavors & celebrates the essence of the California wine country & the heart of Italy by showcasing regional ingredients. Olio features an open-kitchen, WoodStone oven & Molteni rotisserie. Olio offers an extensive array of wines which has earned the “Award of Excellence” by Wine Spectator for our sommeliers’ vintage selections. Bringing Tuscany and Napa Valley together, only at Olio! Daily 7 am to 10 pm www.olioonthebay.com
Naples Bay Resort 1500 Fifth Ave. S. Naples, Fl 34102 239.530.5110
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Aphrodisiac by Michelle O’Leary
F
DS
Aphrodisiacs have been sought throughout history to bolster sexual performance and increase fertility. Aphrodisiacs are substances that stimulate sexual excitement either through sensory stimulation (sight, smell, texture) or through ingestion. Ingested aphrodisiacs include chemicals that have a physiological effect on the body, and foods that are believed to stimulate sexual desire. While there is no definitive study that shows direct arousal effects of any food on human sexual organs, the long, exciting history of libidinous foods shows just how effective is the power of suggestion. The following is a list of common foods popularly believed to be effective aphrodisiacs. •
Almonds—an ancient symbol of fertility, the aroma is believed to incite passion.
•
Ginger—this spice is a circulatory stimulant, which can increase the libido.
•
Aniseed—believed to increase desire by sucking on the seeds.
•
Gingko nut—also a circulatory stimulant.
•
Honey—historically used as a cure for sterility and impotence.
•
Nutmeg—believed a potent aphrodisiac in Chinese tradition, though large doses can cause hallucinations.
•
Arugula—rich in vitamins and minerals that help put the body in prime sexual condition.
•
Asparagus—its visual similarity to a phallus makes this food a sensory aphrodisiac.
•
Avocado—its sensual texture and testicular shape are stimulating enough, but it also contains B6 vitamin, which is believed to increase male hormone production.
•
•
Bananas—along with an obviously phallic shape, this fruit is also rich in potassium and B vitamins, which are believed to increase hormone production. Basil—gives a sense of overall well-being, plus it’s believed to increase fertility and boost the sex drive.
•
Carrot—believed to be a male stimulant, but certainly has a phallic shape.
•
Caviar—high in zinc, which improves male performance.
•
Celery—contains a male hormone that simulates female sexual arousal.
•
Chocolate—contains antioxidants and chemicals that can increase libido.
•
Fennel—contains natural plant estrogens and was historically used to enhance the libido.
•
Figs—erotic fruit that when opened, resembles the female sex organ.
•
Garlic—spicy quality is thought to increase sexual desire.
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•
Oats—believed to stimulate the release of testosterone in males.
•
Oysters—thought to resemble the female sex organs, but also highly nutritious, which improves health and thus sexual performance.
•
Pine Nuts—high in zinc which stimulates the libido and improves male potency.
•
Pineapple—used as a natural remedy for impotence.
•
Pomegranate—ancient symbol of fertility, this fruit is also rich in vitamins, minerals, and antioxidants.
•
Radish—the Egyptian aphrodisiac of the gods, it also has a stimulating, spicy flavor.
•
Raspberries & Strawberries—thought to resemble nipples, providing visual stimulus along with tangy sweet taste. •
Truffles—the musky odor is said to stimulate desire and sensitivity.
•
Vanilla—both the scent and the flavor is thought to increase sexual desire.
•
Wine—has a relaxing effect, and red wine is also high in antioxidants.
The sensual nature of foods is not in question. The anecdotal responses of both males and females across history shows that foods can be very erotic, either by their sight, smell, taste, or texture, or by the belief in their internal effects on our bodies. No matter the evidence, we will continue to enjoy the stimulating effects of aphrodisiac foods long into the future.
, e l i h w a n i u yo n e e s t ’ n e v a H . . . r e n n i d o d call me, let’s -Angelina
Your love affair with food and fine wine begins the first time you experience Angelina’s. Arouse your senses with the diverse flavors of Italy redefined by the freshest ingredients, the lightest touch. Satisfy your appetite for good food. Wrap yourself in the casually elegant atmosphere. Indulge yourself in Southwest Florida’s finest wine selection. Angelina’s is expecting you... Hours: Sunday Champagne Brunch 11 - 3 Daily Indulgence Therapy 5 - 6:30 Dinner Mon. - Sat. 5 - 10, Sunday 5 - 9 Extended hours in the lounge Fridays and Saturdays until 11 p.m.
24041Tamiami Trail Bonita Springs, Florida 34134 Reservations Accepted 239.390.3187 angelinasofbonitasprings.com www.facebook.com/ angelinasristorante www.twitter.com/ angelinasbonita
Indulge. It’s italian, redefined. 239.390.3187
24041 S. Tamiami Trail, Bonita Springs www.angelinasofbonitasprings.com
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House Specialties Sushi-Thai
Special chef selection of sushi and sashimi combo served in a boat.
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Sushi-Thai and Sushi-Thai Too,
r u o y e c n a h n . . E . g n i t a E f ts yle o
offers authentically prepared cuisine from across the seas. Upon entering Sushi Thai, you’ll feel as though you have traveled around the world. With our
Maki
specialty trained chefs and tantalizing
mono
entrees, we welcome you to experience a world of flavors!
him • Sas maki & Te
869 103 Ave. North Naples 239.592.7575 898 Fifth Ave. S. old Naples 239.430.7575 Full Bar
i-
Sushi-Thai
of
Naples
7935 Airportpulling Rd. Naples 239.514.1125 Beer and Wine Hours: Sun – Thurs 11:30- 10:00 Fri – Sat 11:30 – 11:00 Private Parties Catering DELIVERY & TAKE OUT www.sushithaitoo.com
F o r t h e b e s t i n S u s h i , T h a i a n d H o s p i t a l i t y. 869 103rd Avenue North NAPLES 592-7575
Now Open! 898 Fifth Avenue South 430-7575
7935 Airport-Pulling Rd North NAPLES 514-1125
www.thesavingplate.com
entreémagazine 47
Prices, menu items and hours are subject to change.
entreĂŠmagazine 1
ridgway bar & Grill
Executive Chef TONY Ridgway Ridgway Bar & Grill 20 – U 12 Florida Pink Shrimp peeled and deveined Dry well prior to sautéing; this allows the color to develop more easily. Will take only 3-4 minutes on medium heat. Heat Grits Cakes. Heat Tasso Ham Gravy Fried Green Tomatoes 1 slice per person Dip in flour; dip in butter milk dip in flour again & fry in enough hot oil to cover. Plating: Place sauce in large pasta bowl, put grits cake on sauce, add shrimp around grits cake- tail facing upward, garnish top with fried green tomato cut in half and final garnish of ¼” cuts of chives.
Sweet Corn Grits Cakes
The Grits we use are coarsely ground grits from Falls Mills, Tennessee. A good grocery store should have an acceptable substitute or call Falls Mills and have them ship you the grits. • 1/2 cup grits • 2 tablespoons butter • 1 cup chicken stock • 2 ears corn – cut from the • 1 ½ cup heavy cream husk • 1/2 teaspoon salt Bring stock, salt & corn to a boil; add the grits and cream and simmer, stir well about 20 min. Season to taste. Chill.
Pan Roasted Shrimp
*** This is an important step, as the grits need to fully set up so you can work with them with your hands. You may need to re-refrigerate to make sure they are firm for the sautéing process. If too warm they will fall apart.
with Sweet Corn Grits Cakes
To make the grits cakes: Use ½ cup per portion. Add a small amount of finely diced smoked Andouille Sausage to the grits cakes to take the flavor profile up a notch. Make into a patty, dust well with flour, and dip into an egg mixture- two eggs very well beaten with ½ cup of water. Sauté in ¼ inch of oil. Be careful …the Grits and the corn like to snap at you! Cakes can be made a day ahead and re-heated. Re-heat in a 400-degree oven for 6 minutes.
Tasso Ham Gravy • • • •
3 tbsp butter 4 oz Tasso Ham- finely minced 1 small Leek cut into ¼ inch rounds 1 small Onion diced
• • • • •
2 tsp Minced garlic 1/2 tsp Oregano 1/2 tsp Basil 1/2 tsp Thyme 2 2/3 cups Chicken stock
• • •
1/6 cup Flour 2/3 cup Cream Adjust taste with salt & pepper
Sautee onion & leeks until clear, add garlic and Tasso ham and sauté for an additional minute or two; add flour to make a roux with the vegetable & Tasso ham mixture, add the herbs and cook 2-3 minutes on low heat to cook out the floury taste in the roux. Add hot chicken stock and stir well with a whisk, add the cream and adjust for seasoning with salt & pepper.
Prices, menu items and hours are subject to change.
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•
8 oz. portion
• •
Lemon and Olive Oil Custard • • • • •
1 3/4 cups heavy cream 2 1/2 cups whole milk 1/3 cup sugar Salt - to taste Zest of 2 lemons
•
4 Tbsp extra virgin olive oil (plus a little extra for garnish on top)
2 1/2 tsp. unflavored gelatin powder (Sheets can be bloomed and used also, according to your preference)
1/4 cup cold water
Caper Powder •
6 oz. of capers
Executive Chef BRIAN ROLAND M Waterfront Grille
Served with Kalamata Olive & Pumpernickel Asphalt, Lemon/Olive Oil Custard, Brussels Sprout Petals. Caper Powder & Heirloom Tomato Air Combine: the milk, cream, sugar, and lemon zest in a medium pot. Bring to a boil over medium heat, stirring until the sugar is dissolved. While you are waiting, sprinkle the gelatin over the cold water and stir to dissolve. After the liquids boil remove the pot from the heat and pour the olive oil into the hot liquid. Add the completely dissolved gelatin to the hot liquids. Stir to combine thoroughly and strain into another container. Place: the container into a larger container filled with ice water. Stir occasionally to cool the mixture down. Once the mixture has reached room temperature use an electric hand mixer to emulsify the olive oil. Divide the mixture into individual serving containers and refrigerate. Allow the custard to set overnight.
M Waterfront grille
Best Quality Tuna
Pan Seared
Pacific Ahi Tuna “Nicoise”
Place: capers in a dehydrator on a non stick mat. Dehydrate for at least 8 to 10 hours at 135 degrees Fahrenheit. Once completely dried, remove the capers and place them in a coffee grinder. Grind them until they are in powder form. You may leave them a little more coarse, or grind them fine into a powder or dust. Season: tuna with salt & caper powder and quick sear on both sides.
Prices, menu items and hours are subject to change.
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Executive Chef Nick Costanzo Angelina’s Ristorante
Beets • • •
2 lb candy stripe beets 1/2 cup water 1 cup white balsamic
• 1/2 cup honey • 2 tbsp sugar
Preparation: Place all ingredients in a pan, cover and roast in a preheated 400 degree oven for 1-2 hours, or until the beets are fork tender. Allow to cool. Strain and reserve the liquid. Once cool, peel the skin off of the outside. Cut the beets into 1” chunks. When ready to serve, saute the baby beets with 1tsp of minced garlic, olive oil and the beet tops (if not available, use Swiss chard) for 2-3 minutes. Deglaze with a dash of wine, a few tablespoons of the braising liquid and finish with 1 tsp of soft butter.
Pecan Truffle Butter
• 1/2 cup toasted pecans • 1 tbsp truffle oil • 1/2 lb soft butter • Salt and pepper • Preparation: Whip the butter in a mixer until smooth and creamy. Fold in the pecans and truffle oil and season to taste.
Veal Chop Marinade
Garlic & Sage
Veal Chop topped with a pecan-white truffle butter
Prices, menu items and hours are subject to change.
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angelina’s
• • • • •
4 ea veal chops - center cut, bone frenched 1 tbsp fresh sage- chopped 1 tsp minced garlic 2 tbsp olive oil Salt and pepper as needed
Preparation: Mix together in a bowl, veal chops, garlic, sage and olive oil and allow to marinate in the refrigerator for at least 1-2 hours. Preheat grill to medium high. Once the grill is hot, season the chops with salt and pepper and grill 5-10 minutes on each side, depending on size of the chops and the heat of the grill, until the chops have the desired doneness. Remove from the grill and allow the meat to rest for 5 minutes before serving. Serve: the veal chop alongside mashed potatoes or roasted potatoes, as well as the sautéed beets and top with a dollop (or two!) of the pecan-truffle butter.
Lamb • • • • •
1-12 to 14 oz Rack of Lamb (Cleaned and Frenched) 1 tsp Olive Oil 1/2 tsp chopped fresh thyme 1/2 tsp chopped fresh rosemary Touch of Salt Touch of Pepper
Sauce
• • • • • • • • •
6 oz Veal Demi Glace 3 tsp Kabayaki 1/2 tbs shaved black truffles 1/2 tbs minced garlic 1/2 tbs sliced shallots 1 tsp fresh chopped rosemary 1/2 tsp thyme sprigs 1 tbs white truffle oil 1/4 cup cabernet
Grilled Rack of Lamb
with Kabayaki Truffle infused Veal Stock Reduction and Pastry Bound Asparagus
Chef Eric Delano Roy’s of Naples Lamb: Brush The lamb rack with Olive oil and encrust with the fresh herbs, salt and pepper. Sear on the grill to desired temp. Be sure to let the lamb rest for up to 2 minutes before serving. Sauce: In a small sauce pot heat the truffle oil and saute the minced garlic until golden (caramelized) add shallots and cook until translucent. Add herbs and deglaze with cabernet. Reduce wine by 1/2 and add shaved truffles and veal demi glace and reduce again by 1/2.
Pastry Bound Asparagus • • • • • •
4 spears of asparagus (peeled) 2 inch square of puff pastry 1/2 tsp toasted black sesame seeds 1 egg (beaten for egg-wash) Touch of salt Touch of pepper
Pastry bound asparagus method: wrap the pastry around the stem end of the asparagus, brush with eggwash, dust with sesame seeds and a touch of salt and pepper. Bake at 350 degrees for 8 minutes of until golden and crisp.
Roy’s Naples
•
Prices, menu items and hours are subject to change.
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Chef Richard Amador has showcased his culinary skills for more than 30 years! Now come and enjoy the fabulous décor and the undeniable outstanding Italian dishes that have given Amador’s such an incredible following! The menu is all Italian and cooked to order! Dubbed the “King of Sauces” Richard Amador has perfected the presentation, the ambiance and the flavors in the all new Amador’s We are located on the east side of tamiami trail north and 26th avenue in plaza walk.
Amador’s Bistro Italiano 2500 Tamiami Tr. N. Naples, FL 34103 239.262.8500 www.amadorsbistro.com
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Undeniable Outstanding Italian Dishes and Ambiance
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Adriano Pucci is a graduate of the Johnson Wales School of Culinary Arts in R. I. and Chef Danielle Regalado brings 26 years of culinary knowledge to Café Italia. They combine their true love of the Italian culture by welcoming you to experience authentic southern and northern Italian cuisine. Enjoy the next level of dining perfection at the beautiful new Café Italia!
Incredible italian cuisine...... Seriously!
Come taste the difference ...
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Join us at our ne w location in Naples Walk PLaza
EVERY DISH IS MADE TO ORDER WITH ONLY THE
FRESHEST INGREDIENTS
Café Italia would like to personally thank all of our loyal patrons for their ongoing support and for following us to our new location on Vanderbilt Beach Road and Airport Pulling! The freshest ingredients, the perfect ambiance and outstanding service! Join us Thurs.-Sat. for the incredible talent of Daniel Melvin from 10pm-2am. It’s our philosophy that dining out should be an experience to remember! OPEN 6 DAYs a Week HOURS: DINNER: 3PM -12AM LUNCH: 11AM - 3PM BUY ONE LUNCH ENTREE AND GET ONE FREE FOR OUR VIP CUSTOMERS ONLY!
Café Italia Ristorante
L u n c h
DAILY HAPPY HOUR 3PM - 7PM 2 FOR 1 DOMESTIC BEERS & HOUSE WINES AND ALL WELLS 50 % OFF APPETIZERS FOR OUR VIP CUSTOMERS ONLY! NAPLES WALK PLAZA, STE. 1100 2500 VANDERBILT BEACH ROAD NAPLES, FL 34109 239.596.5600 www.cafeitaliaofnaples.com Adriano@CafeItaliaOfNaples.com
D i n n e r H o m e m a d e
CLOSED SUNDAYS: EXCEPT FOR PRIVATE PARTIES
d e s s e rt s
C at e r i n g www.thesavingplate.com
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T h e F l a v o r s , T h e S e r v i c e , T h e S e tt i n g . . . T h e M a g a z i n e
E n t r é e D e l i v e r s a F i v e - St a r E x p e r i e n c e PRINT Available at major Hotels,
C o n c ier g es E n t r é e i s a p r o u d ,
Borders, Barnes and Noble, Businesses and Chambers of Commerce.
long-standing member of the Naples Concierges Association.
WEB Customers can find your business
EVENTS If there’s an area food
from virtually anywhere in the world.
related event, Entrée is sure to be there. Advertising with Entrée works!
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For rates or more information call 239.354.1245 or email at entrée@comcast.net
entrée
M AGAZ INE
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AVAILABLE NOW
Southwest Florida’s #1 Guide to Dining and Entertainment 56 entreémagazine
The experience is never-ending. The Jolly Cricket, Downtown Naples’ first and only “Gastropub” has a personality for everyone..... A tranquil Sunday Brunch. Ladies day-out for lunch. 5th Ave’s finest Happy Hour. An early night dinner with family. A pleasurable Dinner & Live Music with friends. Cocktails & Piano. Stimulating live latenight entertainment. Come and enjoy the experience all of downtown Naples is talking about. A little bit of everything for everybody. Live Entertainment Fri-Sat Daily for Brunch lunch at 11:00 AM Happy hour begins at 3:00 Dinner at 5:00 Bar menu at 10:00
720 Fifth Avenue S. Naples Fl 239-304-9460 www.thejollycricket.com
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For the best deals around town log on to
www.thesavingplate.com find happy hours, prefix menus weekly specials and savings to download! Go green and save green! Log on!
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For participating restaurants look for thesavingplate logo.
entrĂŠe
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bringing you the distinct flavor from New York’s finest steakhouses directly to Southwest Florida
Quality is Our Signature.
Direct from one of New York’s finest steakhouses. Andre’s brings to Florida this world famous taste. Customers say it’s the best they’ve ever had!
HOURS: Open 7 Days 5:00 - 9:00 (Closed Sundays May - September) Prices, menu items and hours are subject to change.
2800 N. TAMIAMI TR. NAPLES, FLORIDA 239.263.5851
1 8 7 6 7 S o u t h Ta m i a m i Tr a i l , N a p l e s , F L 3 3 9 0 1
239.263.5851
The Oyster House Escape the ordinary!
Escape to the Everglades! South Florida’s impressive selections of sefaood, fresh from the fisherman’s net to your table. Our unique location offers you picturesque sunsets while you dine overlooking the 10,000 Islands. The Oyster House Restaurant Groups Welcome!
located on
... to the Everglades
Chokoloskee Causeway Highway 29 South Everglades City 239.695.2073 239.695.3423 Fax
www.oysterhouserestaurant.com
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Jane’s Café 2 fantastic locations Featuring Natural and Organic selections. Olde Naples 1209 Third St. S. Naples Fl 34102 239.261.2253 Breakfast and lunch: Monday-Friday 8:00 - 3:30 Sunday - 4:00 Dinner: Thursday until 8:30
Natural & Organic Breakfast, Lunch and Sunday Brunch
Two Great Locations. Mission Square 1575 Pine Ridge Rd Naples Fl. 34109 239.566.3354 Breakfast and Lunch 8:00-3:00 Dinner: 5:00-8:00 Brunch: Sunday 10:00-2:00
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Mission Square 1575 Pine Ridge Road, Naples, FL 34109 239.566.3354 Old Naples 1209 3rd Street South Naples, FL 34102 239.261.2253
Visit us at Jane’s Gastropub - The Jolly Cricket on 5th Ave
The freshest seafood available in Southwest Florida visit our worldclass fresh seafood and full service gourmet market! Offering over thirty ready-to-eat and ready-to-heat gourmet seafood products under our own Paradise Seafood Market label. Sample our products including our famous Spicy Smoked Grouper Dip and Best Selling New England Lobster Dip. We support
• Ready-to-Eat • Heat & Eat • Take-Out Meals
carry out carry home
• Party Platters
F ro m ap p e t i z e r s t o d e s sert
sustainable fishery programs and oppose illegal fishing.
Fr esh Sea food & gourme t marke t
Visit our “GET FRESH” team in PalmCity Market at SW International Airport at Terminal ‘D’ Carry out - Carry home items packed for travel.
Fun
fa r e s p o r t s and
spirits
24851 Tamiami Trail South Suite 5 Bonita Springs, FL 239.949.6001
Naples Premier Tavern and Sports Bar - offers the largest big screen HD TV in southwest Florida. It’s better than “being there”. Come and experience the “best seat in the house” atmosphere and dine on signature Tavern fare and libations. ALL DAY EVERYDAY BUCKETS OF BEER $9.99
13 PLASMAS, 130” BIG SCREEN happy hour: mon-fri 4-7 pm
N a p les Only Waterfront S p o rt s B a r
489 BAYFRONT PL. NAPLES, FL. 239.530.2225
WWW.TAVERNONTHEBAY.net
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THISTLE LODGE BEACHFRONT DINING Thistle Lodge, built in the 1890’s, was the favored gathering spot for celebrities and statesmen seeking escape in the early 1900’s, including Thomas Edison and Henry Ford. Today, Thistle Lodge warmly welcomes guests from all over the world, inspiring them with breathtaking gulf views and delectable seafood creations. Located in Casa Ybel Resort 2255 W. GULF DR. SANIBEL ISLAND 239.472.9200 www.ThistleLodge.com
Located on the beautiful back bay of Fort Myers Beach, within the newly developed Snook Bight Yacht Club & Marina. Waterside dining has never looked so perfect on Fort Myers Beach. Arrive by boat or car, the experience will surely be one to remember!
(Located behind Publix) 4761 Estero Blvd. Ft. Myers Bch. 239.463.FOOD (3663) www.bayfrontbistro.com
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18767 S. Tamiami Tr, Naples, FL 33901 239.263.5851
Sample Menu
Thick cuts of prime beef are dry aged for exceptional tenderness. Hot from the broiler made to your individual order and served on a sizzling platter.
APPETIZERS & SALADS Sliced tomatoes with Andre’s own sauce (for two) Sliced Tomatoes & Onions with Andre’s own sauce (for two) Wedge of Lettuce served with bacon and blue cheese dressing House salad Sardines boneless and skinless Andre’s Salad chopped tomatoes, onions, lettuce, bacon and shrimp, tossed with Andre’s sauce and topped with crumbled blue cheese
Jumbo shrimp cocktail Marinated herring with onion Jumbo stone Crab claw Grilled, smoked bacon lump crab meat cocktail
HOUS E SPECIALITIES STEAK for one, N.Y. Strip STEAK for two, Porterhouse STEAK for three, Porterhouse STEAK for four, T-bone FILET MIGNON 10 oz. Prepared Andre’s way Filet Mignon 10 oz. prepared Andre’s way Lamp Chop French rack PRIME veal chop delicately broiled to release all the flavor pork chop Broiled chicken One half Fresh fish of the day 8 oz. lobster tail to compliment your steak
side dishes ANdre’s German Fried Potato Platter for two baked idaho potato french fries 66 entreémagazine
creamed spinach steamed asparagus sauted mushrooms fried shoestring onions
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sample menu
S T A R T E R S ice berg wedge bacon…tomato…bleu cheese dressing radicchio & romaine salad seasonal tomatoes…radish …pecorino romano…fried goat cheese…lemon thyme vinaigrette chopped chicken salad avocado…carrots…cucumbers…dried cranberries…mustard dressing…crostini daily flat bread chef’s daily inspiration tomato soup buttered croutons…sour cream…chives crisp salt & pepper dusted calamari spicy mango sauce…garlic lime aioli grilled ahi tuna niçoise mesclun greens…egg…potatoes…sherry vinaigrette…caper ber P L A T E S adult grilled cheese and tomato soup tomato…bacon…avocado…cheddar cheese…chips turkey panini oat grain bread…granny smith apple…brie…cranberry relish…chips NG big john burger 10oz ground sirloin…basil tomato marmalade…goat cheese fondue…pt fries fried grouper and chips beer battered…tartar sauce…malt vinegar…french fries steak frites charred skirt steak…asparagus…roast peppers…pt fries E V E N I N G S U G G E S T I O N S ( A F T E R seared day boat scallops creamy polenta…wilted arugula…bacon…peppers…olive sauce cedar plank roasted trout yukon gold potato…haricot vert bean salad O F F
T H E
6 P M )
G R I L L
ALL GRILLED MENU ITEMS ARE SERVED WITH ROASTED POTATOES…CAULIFLOWER PUREE… SAUTÉED MUSHROOMS
rotisserie style roasted cornish game hen natural jus white marble farms pork tenderloin pineapple chutney rosemary scented lamb rack mint scented jus 475 Seagate DrivE
N a p l e s G r a nd e b e a c h R e s o r t
239.597.3232
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Bayside Samples Menu Lunch Menu • Sunday Brunch • Dinner
SOUPS & STARTERS Soup of the Day
Grill Dinner Menu STARTERS
Gazpacho New England Style Clam Chowder
Black Pepper and Sesame Crusted Ahi Tuna
Southwestern Black Bean Soup ~ Chorizo Sausage, Red Onion, Sour Cream
Wonton ~ Sesame Honey Glaze Prince Edward Island Mussels
Jumbo Gulf Shrimp Cocktail
Baked Brie
Blue Crab Spring Rolls ~ Sweet Chili Sauce
Coconut Encrusted Florida Shrimp
Fried Calamari ~ Red Chili Marinara
Lump Blue Crab Spring Rolls
Coconut Encrusted Florida Shrimp ~ Mango-Chili Glaze
Crispy Calamari Florida Gulf Shrimp Cocktail
SALADS
Pan Sautéed Blue Crab Cake
Classic Caesar
Select Oysters on the Half Shell
The Bayside ~ Grilled Chicken, Gorgonzola, Toasted Walnuts, Red Onion, Balsamic Vinaigrette
SALADS
Coconut Shrimp • Spinach & Chicken
Mixed Baby Field Greens • Classic Caesar
Grilled Tenderloin • Greek Salad
Fresh Mozzarella & Vine Ripe Tomato
SANDWICHES Choice of: Fries, Slaw or Potato Salad Classic Turkey Club Prime Cheddar Burger Crunchy Fried Grouper Grilled or Blackened Mahi-Mahi Classic Rueben Monte Cristo Chicken Club Grilled Chicken Caesar Wrap Beef Tenderloin Wrap
Spinach with Gorgonzola • Crispy Iceberg Wedge
SPECIALTIES Herb Rubbed Free Range Chicken Breast Herb Encrusted Rack of Lamb Chicken Penne Sautéed Calves Liver New York Strip or Blue Cheese Crusted New York Strip Grilled Rib-Eye Steak Filet Mignon Roasted Half Duck
Served on White, Wheat, Rye or a Croissant ~
SEAFOOD
Also Available as a Salad with Fresh Fruit:
Mahi-Mahi ~Salmon ~ Yellowtail Snapper ~ Grouper ~ Tuna
Shrimp & Crab Salad
Simply Prepared – Grilled, Sautéed or Blackened
Chicken & Green Apple Salad
Mango-Chili Glaze, Lemon Dill Aioli, Herb Beurre Blanc, Tropical Fruit Salsa
Tuna Salad
Flat Iron Steak & Florida Gulf Shrimp Ahi-Tuna Au Poivre
SPECIALITIES
Crispy Mahi-Mahi
Quiche of the Day
Pistachio & Macadamia Nut Encrusted Snapper
Florida Fish & Chips
Grilled Sea Scallops
Open Faced Fresh Tuna Melt
Bouillabaisse Shrimp and Lobster Fettuccine Double Lump Crab Cake Miso Glazed Pan Seared Sea Bass Teriyaki Glazed Salmon
Gulf Shrimp Tempura Jerk Chicken Quesadilla Maryland Crab Cakes
4270 Gulf Shore Blvd. North • Naples, FL 34103 • 239.649.5552 70 entreémagazine
For full menu go to www.baysideseafoodgrillandbar.com
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PRIMI PIATTI Pasta
Penne all’Arrabbiata Penne Pasta in a Spicy Tomato Sauce Finished with Extra Virgin Olive Oil Linguine alle Vongole Veraci Linguine with Clams and Extra Virgin Olive Oil, Flavored with Basil and Grape Tomato Ravioli di Manzo alla Massaia con Salsa di Funghi Profumati al Marsala Ravioli Stuffed with Braised Beef, Veal and Spinach in a Sauce of Mushrooms and Marsala Wine Pappardelle al Telefono con Pomodoro, Mozzarella e Basilico Pappardelle with Mozzarella Cheese, Fresh Basil in a Tomato Cream Sauce Spaghetti con Aragosta, Come in Costa Smeralda Spaghetti with Fresh Maine Lobster and Cherry Tomatoes in Lobster Bisque Spaghetti alla Chitarra Bolognese Home Made Spaghetti with a Classic slow Braised Bolognese Meat Sauce Gnocchi di Patate al Gorgonzola Dolce e Noci Potato Dumpling in a Creamy Gorgonzola Cheese and Walnut Sauce Tagliatelle ai Funghi Misti Profumate all’Olio di Tartufo Bianco Tagliatelle Pasta with Mix Mushrooms Flavored with Parmesan Cheese and Truffle Oil Rigatoni alla Norma Rigatoni Pasta with Fried Eggplant in a Marinara Sauce and Aged Ricotta Cheese Lasagna Tradizionale alla Bolognese Oven Baked Lasagna with Traditional Bolognese Sauce Risotto Milanese con Funghi Traditional Saffron Risotto with Sautéed Mushrooms Risotto agli Asparagi e Gamberetti Risotto with Asparagus and sautéed Shrimps in a Light Bisque Sauce Minestrone di Verdure Classico Vegetable Minestrone Drizzled with Basil Pesto BiCE’s fresh home made pasta
300 Fifth Ave. S. Naples 239.262.4044 www.bicegroup.com Sample Menu
SECONDI PIATTI Main Course
PESCE Fish
*Branzino Cotto Sul Cedro Fresh Mediterranean Sea-Bass grilled on a Cedar Wood Plank, and Finished with a Grape Tomato Balsamic Truffled Vinagrette *Filetto di Tonno in Crosta ai Semi di Sesamo Servito con Verdurine Croccanti e Salsa al Melograno Sesame Seed Crusted Loin of Ahi Tuna Served with Fresh Vegetables and Pomegranate Sauce *Scaloppine di Salmone al Prosecco con Tartufo Nero e Risotto al Limone e Rosmarino Thinly sliced Wild Salmon Scaloppini, with Black Truffle and White Wine Sauce on Lemon Rosemary Risotto *Spiedino di Gamberetti con Verdure con Pomodoro alla Griglia e Insalata di Spinaci Grilled Tiger Shrimps & Seasoning Vegetables Skewer with Spinach Salad in a Salmoriglio Sauce
CARNE Meat
Ossobuco di Vitello con Risotto alla Milanese Braised Veal Shank “Ossobuco” with Saffron Risotto *Costoletta di Vitello da Latte alla Milanese con Rucola e Pomodorini Milk Fed Veal Milanese with Arugula and Cherry Tomato Salad in a Balsamic Vinegar Dressing *Filetto di Maiale con Salsa al Marsala Pan Seared Pork Tenderloin in a Marsala Wine Sauce and Mashed Potato *Filetto di Manzo in Salsa al Pepe Verde 8oz Roasted Beef Tenderloin in a Green Peppercorn Cream Sauce Scaloppa di Vitello con Funghi Selvaggi e Patate al Forno O Salsa Piccata Sauteed Veal Scaloppini with Wild Mushroom Sauce and Roasted Potato or Piccata Sauce
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821 5th Ave. S. Naples 239.261.5821 wwwbistro821.com sample menu
Chef Jess’s Specialties Chicken Pot Pie With Puff Pastry, Chicken, Morel Mushrooms, Assorted Vegetables and Jasmine Rice Seafood Paella Clams, Mussels, Shrimp, Scallops and Medallions of Fish baked in Saffron flavored Rice garnished with grilled Vegetables Chef Jess’s “Pot Roast” With Mashed Potatoes, Braised Carrots, and both Parsnip & Red Wine Gravies Free Range Chicken Chicken Breast Marinated with Garlic, Basil and Extra Virgin Olive Oil and Stuffed with Spinach and Goat’s cheese. Served with Roast Shallot Mashed Potatoes, Fresh Vegetables and Glazed with an Herbed Chicken Glace Organic Scottish Salmon With Tomato-Basil Beurre Blanc, Fresh Vegetables and Roast Shallot Mashed Potatoes Coconut, Ginger and Lemon Grass Encrusted Snapper Served with Coconut-Ginger Jasmine Rice, Stir-Fry Vegetables and a Sweet and Spicy Thai Chili Peanut Sauce Medallions of Veal With Artichokes and Shiitake Mushrooms topped with Melted Home-Made Mozzarella in a White Wine Veal Glace finished with Aged Balsamic Vinegar over Roast Shallot Mashed Potatoes And Asparagus Miso-Sake Roasted Sea Bass Sea Bass Fillets glazed in a Miso-Sake Marinade and roasted. Served with Roast Shallot Mashed Potatoes and Fresh Vegetables finished with a Lemon Beurre Blanc Sugar Cane Skewered Jumbo Prawns With Coconut-Ginger Jasmine Rice, Asparagus and a Thai Sweet & Spicy Thai Chili Peanut Sauce Garnished with Crushed Peanuts Grilled Rib-Eye Steak Brushed with Garlic Butter and served with Asparagus and House-Made French Fries Filet Mignon With Asparagus, Roasted Shallot Béarnaise Sauce, Mashed Potatoes and Demi-Glace Roasted Duck Served with a Honey Mustard Glaze, Port Wine Syrup, Roasted Shallot Mashed Potatoes, Brocollini and topped with locally grown Micro Greens
Pasta-Risotto Vodka Penne Penne Rigate tossed in a Creamy Vodka Tomato sauce The Original Neapolitan Pasta Gulf Shrimp, Sea Scallops and Mussels Sautéed with Tomato Concasse, Basil Leaves, Garlic, Shallot and Extra Virgin Olive Oil, Tossed with Angel Hair Pasta Uptown Macaroni and Cheese Gulf Shrimp, Proscuitto, Seasonal Vegetables and Penne Rigate Baked in a 3 Cheese Sauce Tenderloin Tips and Gorgonzola Tenderloin Tips, Portabella Mushroom and Brocollini in a Rich Gorgonzola Sauce over Penne Rigate Seafood Risotto Gulf Shrimp, Sea Scallops, Littleneck Clams, and Mussels Garnished with Tomato Concasse, Fresh Herbs and Shaved Granna Padanna Cheese Chicken and Artichoke Risotto Chicken Breast, Grilled Artichokes, Asparagus, Tomato and Fontina Cheese entreémagazine 73
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the simple life. better. simply better
Sample Menu
The Omelette Shop Breakfast served until 11:00 am daily All Omelettes served with our signature potato cheese casserole and a fresh baked biscuit. Spinach & Goat Cheese / The Calistoga Western / Spanish Omelette / Classic Omelette
Build Your Own;
MEATS - Black Forest Ham/Sausage/Smoked Bacon CHEESES -Cheddar/Swiss/Goat cheese/Mozzarella VEGETABLES- Spinach/Red Onion/Green/Onion/Diced Tomato/Green Peppers Breakfast Specialties All breakfast specialties come with fresh seasonal fruit. Olde Faithful / Bloomfield Bagel / Sourdough Pressata / McCann’s Steel Cut Oatmeal Coffee Espresso Bar / Calistoga Frappa’lattes Fresh Brewed Coffee / Smoothies / Beer & Wine
Garden Fresh Salads
Copper Canyon Chicken Caesar / Monterrey Chopped Salad / Grecian Insalata The Wedge / Calistoga Salad / Bangkok Chicken Salad
Gourmet Fresh Salads
The Original Cobb / Chef Salad / Pacific Ahi / Tomato & Buffalo Mozzarella Handcrafted Salad Dressings
Hot Pressata™ Sandwiches
Turkey Artichoke / Chicken Chipotle / Ranchero Carnitas Pressata
Hot Signature Sandwiches
Pazzo Chicken Focaccia / Russian River Chicken / Grilled Ham and Cheese / Italian Meatball Melt
Specialty Sandwiches
Santa Rosa Club / Roast Beef Helena / Turkey Bacon Rosa / Tomato Mozzarella Monterrey Veggie / Smoked Salmon
Market Fresh Sandwiches
Chicken Salad / Tuna Salad / Chunky Egg Salad / Napa Valley Turkey Breast Black Forest Ham & Swiss
Soups
French onion ,Broccoli Chedder, Chicken Noodle In addition to specialty soups through the week Mon- Wed- Fri - Mushroom Bisque,Tomato Basil and White Chicken Chile Tues – Thurs- Sat Garden Vegetable / Tues – Thurs – Sun Hearty Chili & Loaded Baked Potato Fri- Special- Clam Chowder / Sunday Special- Lobster Bisque
Evening Delights after 4pm Chicken Pot Pie / Valley Primavera / Modesto Marinara / Pasta & Meatballs / Italian Meatball Melt FT. MYERS, FL (Gulf Coast Town Center) 9924 Gulf Coast Main St, Fort Myers, FL 33913 239.466.8642
NAPLES, FL (Coastland Center) 1860 Tamiami Trail North Naples, FL 34102 239.352.8642
LEXINGTON, KY (Hamburg) 2217 War Admiral Way Lexington, KY 40509 859.543.8642
NORTH NAPLES, FL (Fountain Park) 7941 Airport-Pulling Road Naples, FL 34109 239.596.8840
entreémagazine 75
Cloyde’s Steak & Lobster House On Venetian Bay
Appetizers Maine Lobster Bisque 9 Baked French Onion Soup 7 Sweet Georgia Vidalia Onion Rings Half Order 4 Full 8 Classic Escargot 12 Flash Fried New Bedford Calamari 11 Blue Point Oysters Rockefeller (6) 14 (12) 25 Colossal Shrimp Cocktail 14 Maryland Jumbo Lump Crabcake 11 Two 18 Blue Point Oysters on the Half Shell (6) 13 (12) 24 Mussels Menuire 11
Steakhouse All of our Beef, Poultry, Pork and Lamb are free of hormones and fed on the “Free Range”
Black Angus Center Cut New York Strip Steak 14 oz 36 / 16 oz 38 Aged 20 oz. Porterhouse Steak 42 Chateau Center Cut Filet Mignon 8 oz 36 / 10 oz 38 Black Angus Chopped Sirloin 21 Double Cut Bone In 16 oz. Pork Chop 29 Freeman’s Ranch Herb Roasted Half Chicken 26 Newsome’s Ranch 14 oz. Rack of Lamb 36 Black Angus Prime Rib of Beef 12 oz 27 14 oz 29
Lobsterhouse Live Maine Lobster 2lb 3lb 5lb Please ask your server for availability and Market Price Australian 10 oz Lobster Tail 36 Australian Twin 7 oz Lobster Tails 39 Center Cut 8oz Filet Mignon and Australian 7oz Lobster Tail 42 *Lobster Stuffed Ravioli* 29 Jumbo Lump Crab Meat Stuffed New England 1 1/4 lb. Lobster 39
Fresh Seafood Macadamia Nut Encrusted Mahi Mahi 29 Cedar Plank Alaskan Salmon 32 Maryland Jumbo Lump Crabcakes 34 Miso Roasted Chilean Sea Bass 36 *Colossal Jumbo Shrimp Scampi* 26 All entrees include a choice of House or Caesar Salad, choice of Baked Potato, Sweet Potato or Vegetable du jour. *Served with Vegetable du jour*
additional offerings* Tomato Onion Salad 3 Wedge Salad 4 Twice Baked Potato 3 Smashed Cauliflower 7
Sauteed Mushrooms 5 Mashed Idaho Potato 3 Sauteed Georgia Vidalia Onions 5
Lobster Mac n’ Cheese 12 Twice Baked Lobster Stuffed Potato 9 Bernaise Sauce 3 Hollandaise 3
*With purchase of an entree
Venetian Village • 4050 Gulfshore Blvd. • Naples Fl 34103 • 239.261.0622 • www.cloydes.com
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SPECIALITIES Las Fajitas- Marinated Beef or Chicken, Served Sizzling with Green Peppers, Onions, and Tomatoes Carne Tampiqueña- Broiled Skirt Steak with a Cheese Enchilada and Pico de Gallo, with Rice and Refried Beans Camarones al Chipotle (Shrimp Chipotle) - Shrimps Sautéed in a Spicy Chipotle Pepper Sauce, with Rice and Refried Beans
sample menu All of the Above Dinners are served with a House or Caesar Salad, Baked Potato or Rice and Green Beans Almondine
Wrap Mexicana (Mexican Wrap) - Marinated Beef or Chicken in a Soft Flour Tortilla with Lettuce, Onions, Tomatoes, Sour Cream, Guacamole and Pico de Gallo
MEATS
Tacos Al Pastor- Marinated Pork in Soft Flour Tortillas, with Rice and Refried Beans
All Our Steaks Are Certified Angus Beef
New York Strip Steak 12oz. - Thick and Tender, with Sautéed Mushrooms
Pollo Mole (Chicken Mole) Chicken Breast Simmered in a Gently Spicy Mole Sauce, with Rice & Refried Beans
Filet Mignon 9 oz. - The “Aristocrat” of Fine Steaks, with Sautéed Mushrooms Pepper Steak 12 oz. - A 12 oz. New York Strip Steak Covered with Crushed Peppercorns and Served with Our Special Sauce
Appetizers Quesadillas- Toasted Flour Tortilla with Cheese, Chicken, or Mushroom
SEAFOOD
Flaco’s Flounder- Sautéed with Olive Oil, Garlic, Onions, Fresh Tomatoes and White Wine
Flaco’s Camarones Borrachos (Flaco’s Drunken Shrimp) – Shrimps Sautéed with Fresh Jalapeños, Cilantro, Tomatoes and Tequila
Filet Veracruzano- Fresh Grouper Filet Cooked in Olives, Capers, Onions and Tomatoes
Flautas de Carne (Meat Flautas) - Flaco’s own Flautas Served with Guacamole and Sour Cream Papas Garibaldi (Potato Skins) Potato Halves Filled with Chicken, or Beef Topped with Melted Cheese and Served with Sour Cream and Pico de Gallo
4947
T am i am i
Tr.
Las Chimichangas- Deep Fried Flour Tortilla Stuffed with Chicken or Beef, with Rice and Refried Beans 20 Mexican Combinations
VEGETARIAN PLATES Las Fajitas Vegetarianas (Vegetarian Fajitas) - Sautéed Vegetables Served on a Sizzling Skillet
Blackened Grouper- Fresh Filet of Grouper Blackened and Baked to Perfection
Las Chimichangas Two Deep Fried Flour Tortillas Stuffed with a Generous Variety of Vegetables, Served with Guacamole, Sour Cream, Rice and Refried Beans
Blackened Grouper- (Drunken Grouper) -Sautéed Grouper and Shrimps with Olive Oil, Garlic, Onions, Fresh Tomatoes, Jalapeño Peppers, Cilantro and Tequila; a Bit Spicy but delicious.
Five Vegetarian Combos Combos include an array of choices such as; Cheese Enchiladas, Cheese Burritos, Chili Rellenos And Vegetable Enchiladas all served with rice and Beans
N,
N a p les ,
FL
34103,
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1205 Third Street S. Naples 239.434.6400 www.handsomeharrys.com sample menu
Appetizers Colossal Shrimp Cocktail Escargot & Brie Cheese Ahi Tuna Sashimi Third Street Gourmet Wings Griddled Lump Crab Cakes
Seafood
Lemon Grass Marinated Grilled Loin of Swordfish Shiitake Mushrooms, Bok Choy, Jasmine Rice and Ginger Soy Beurre Blanc. Chilean Sea Bass Pan seared, served atop potato brandade and finished with crab nage sauce. Mojo Marinated Mahi-Mahi With spicy orange glaze and Grilled Pineapple Relish. Black & Blue Ahi Tuna Asian Vegetables, Pad Thai Noodles and hot sour Sake sauce. Grouper Saltimbocca Saute of Fillet of Florida Grouper with Parma Ham,Provolone, spinach and mushrooms, finished with a Saltimbocca sauce.
Wood Grilled Filet Mignon Tips Cured Meats & Cheese Pan Roasted Mussels & Chorizo Sausage Calamari
Uptown Specialties
Australian Cold Water Lobster Tail ~ Market Price Oven roasted and served with Creamed Spinach and Scalloped Potato, with an accompaniment of drawn butter. Center Cut Pork Chop Wood Grilled and served with Yukon Gold Mashed Potato and Portobello Mushroom Sauce. Honey & Mustard Glazed Roasted Half Duckling Roasted with a blend of house ground savory spices with Scalloped Potato and Sun-dried Cherry Jus. Bourbon & Chipotle Pepper BBQ Pork Spare Ribs Dry and wet rubbed Pork Spare Ribs braised slowly. Served with Sweet Potato Fries. Stuffed Roasted Breast of Chicken With spinach, mushrooms and sundried tomatoes. Finished with Sweet Marsala Wine and Roasted Garlic Jus.
From Our Wood Burning Grill
“Handsome Harry’s serves only the finest “Certified Angus Beef” hand cut in house and grilled to your utmost satisfaction. 12 oz. Filet Mignon ~ 8 oz. Filet Mignon 16 oz. N.Y. Strip Steak ~ Steak Au Poivre
North End Pasta & Grain
“Chicken Riggies” Grilled boneless breast of chicken, Crimini Mushrooms and sweet green peas in a True Pan Vodka Sauce tossed with Imported Rigatonis. Gulf Prawns & Capellini Colossal Shrimp, capers, fresh tomato, garlic, lemon and white wine finished with shaved Parmesan. Vegetable Risotto With asparagus, artichoke hearts, peas, mushrooms, fresh tomato, Basil Pesto and a touch of cream. Stuffed Manicotti Crepes filled with Ricotta Cheese, Sweet Italian Sausage, eggplant and spinach baked en casserole with Provolone Cheese. 80 entreémagazine
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MiraMare RI S TORA NTE V e n e t i a n V i l l ag e
4 2 3 6 G UL F S H O RE B O ULE VA RD N .
N A PLE S , F L 3 4 1 0 3
239-430-6273
SAmple Menu • Fresh pasta prepared daily Whole wheat pasta available
AUTHENTIC ITALIAN OVEN PIZZA’S NAPOLETANA Mozzarella, Tomato sauce and Oregano MARGHERITA Ugly Ripe Tomato, Mozzarella and basil BIANCA AI QUATTRO FORMAGGI Four Cheeses, Mozzarella, Fontina, Gorgonzola and Provolone SICILIANA Tomatoes, Mozzarella, Eggplant, Sausage and ricotta Salata PEPPERONI Tomatoes, Mozzarella and Pepperoni HAWAIIAN Canadian Bacon and Pineapple BIANCA CON VEGETALI Mushrooms, Onions, Spinach, Riccotta Cheese and Mozzarella MIRAMARE Lobster, Crabmeat and Shrimps Pepperoni, Italian Sausage, Meatballs, Salami, Bell Peppers, Mushrooms, Broccoli, Onions, Canadian Bacon, Black Olives, Fresh Garlic, Fresh Tomatoes, Anchovies, Clams
PANINI CAPRESE CON PROSCIUTTO MOZZARELLA E PEPERONI Prosciutto, mozzarella, tomato, basil and roasted peppers VEGETALI AI FETTI CON CAPRINO E BASILICO FRESCO Grilled vegetables with goat cheese and fresh basil PETTO DI POLLO ALLA PARMIGIANA Chicken breast milanese with melted mozzarella and tomato sauce
ANTIPASTI CARPACCIO DI MANZO CON RUCOLA, PARMIGIANO, OLIO E LIMONE Beef carpaccio with arugula, Parmesan shavings dressed with olive oil and lemon FRITTO DI CALAMARI E VERDURE CON SALSA AL POMODORO Crispy calamari and vegetables with spicy tomato dipping sauce MOZZARELLA DI BUFALA CON POMODORI E BASILICO Imported Buffalo mozzarella cheese with Ugly Ripe tomatoes and garden fresh basil POLIPO CON FAGIOLINI E PATATE Octopus with celery, olives, tomatoes, capers, potatoes string beans, lemon dressing
PRIMI PIATTI FETTUCCINE ALPESTO Fettuccine pasta with a home made pesto sauce PENNETTE PAZZE “ARRABIATA” Penne in a spicy tomato sauce LINGUINE ALLE VONGOLE Linguine with white wine steamed clams and flat leaf Italian parsley FETTUCCINE ALFREDO CON POLLO O GAMBERI Fettuccine with chicken or shrimp, cream and Parmesan “Alfredo” style RIGATONI CON MELANZANE POMODORI, MOZZARELLA Rigatoni with eggplant, mozzarella and tomato sauce SPAGHETTI ALL’ARAGOSTA Spaghetti with lobster sauce RIGATONI ALLA BOLOGNESE Rigatoni pasta with meat sauce RISOTTO ALLO ZAFFERANO CON FUNGHI MISTI Saffron tisotto with mushroom ragout
SECONDI PIATTI SALMON SU LETTO DI VEGETALI Salmon in a bed of veetables with apple Dijon mustard sauce TARTARA DI TONNO Tuna Tartar with Hass avocado, red onion and capers
MILANESE DI POLLO CON RUCOLA E POMODORINI Pounded and breaded chicken breast sauteed and served with arugula and tomatoes PARMIGIANA MELANZANE Homemade eggplant parmigiana with melted mozzarella BATTUTA DI POLLO ALLA GRIGLIA CON INSALATA VERDE E RADICCHIO Grilled chicken Paillard with mixed green and radicchio DINNER HIGHLIGHTS SCALOPPINE DI VITELLO PICCATA Sauteed veal scaloppini with lemon and capers BISTECCA ALLA GRIGLIA CON RUCOLA Grilled N.Y. steak with arugola and mashed potatoes PETTO DI POLLO ALLA PARMIGIANA Pounded and breaded chicken breast with mozzatella and tomato sauce
PESCE SALMONE IN PADELLA CON MELE E FRAGOLE Pan seared Salmon with vegetables and mashed potatoes with a honey and berry sauce TONNO CON CAPONATA E SABE Pan seared AHI Tuna with ratatouille and saba PETTO DI POLLO ALLA PARMIGIANA Pounded and breaded chicken breast with mozzarella and tomato sauce
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Sample Menu APPETIZERS Hot Crab and Cheese Dip
It’s cheesy! It’s crabby! It’s a bit spicy! And it’s 100% Addictive! Served with an endless bowl of tri-colored chips. Every table needs to start with this!
Pincher Claws
Blue Crab Claws sautéed in white wine & garlic butter with Parmesan cheese. Served with our fresh garlic bread…Bon Appetite!
Pine Island Shrimp
Six Jumbo chilled shrimp pulled from our local waters and served up fancy in a martini glass with cocktail sauce and lemon.
Maryland Style Blue Crabs Steamed in Old Bay and served with lots of towels Soft Shell Crabs
Garlic & Butter or Spiced Garlic Blue Crab Clusters
Pinchers family specialty - clusters of the freshest blue crab sauteed in fresh garlic -ooh! la! la! or Clusters of the Garlic Blue Crab sauteed in our Secret Spices...Yeahhh Baby!!
Softshells sauteed in garlic butter or fried. No fuss...Eat the whole thing!
Subject to Local Availability. If We Can’t Get it, may we suggest Snow crabs, King crabs, or Dungeness crabs.
For the serious crab lover……pick your favorite…
King Crab • Snow Crab• Dungeness Crab … .served with your choice of two items from our side bar. High Roller Genuine Jumbo Lump Crab Cakes
These babies have a ton of crab meat added for the discerning crab cake eater. Served with your choice of two items from the side bar.
Mussels Marinara
A “boatload” of mussels simmered in our renowned marinara sauce with the freshest of ingredients... a must for the mussel lover... Molto Buono!
Lump Crab Alfredo
Heaps of Lump Blue Crab tossed with a rich, creamy, yummy Alfredo sauce and folded into a batch of your choice of al dente pasta.
Shrimp Marinara
Famous Fish and Chips
Gulf Shrimp simmered in our renowned marinara sauce with the freshest of ingredients to create an incredible experience. ooh! la! la!
Shrimp Scampi
A generous amount of Gulf Shrimp sauteed in lots of garlic butter & wine with our secret family spices. Guaranteed to ward off any vampires!
Chicken Parmesan
A new flare to a traditional favorite. A boneless chicken breast deep fried or grilled, topped with our special marinara sauce and freshly grated cheese.
A generous portion of friend fish, fresh cute French fries, and creamy cole slaw.
Grouper Rueben
Grilled or Fried Grouper on marble rye with cole slaw, swiss cheese and 1,000 island dressing.
Mahi Mahi Platter
Fried, grilled, broiled, blackened – served with your choice of two items from the side bar. Top any pasta with Chicken, Mahi Mahi, Shrimp, Grouper, Lump Crab or Scallops
6 Locations Naples Tin City 1200 5th Ave. S. 239.434.6616
North Fort Myers Best Western Waterfront 239.652.1313
South Fort Myers McGregor Point Shopping Center 239.415.4009
Fort Myers Beach 18100 San Carlos Blvd. 239.415.8973
Bonita Bonita Crossing Plaza 239.948.1313
Sarasota Palmer Crossing Shopping Ctr. 941.922.1515
www.pincherscrabshack.com
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10395 Tamiami Tr. North Naples 239.593.5555 www.randysfishmarketrestaurant.com Sample menu
Oysters on The Half Shell*
Randy’s Raw Bar
Clams on the Half Shell (Raw or Steamed)
Peel & Eat Shrimp (Hot or Cold)
Special Dinner Features
Randy’s Special Penne Pasta Freshly sautéed shrimp and scallops gently tossed with penne pasta & seasonal veggies in a sauce of lemon, white wine, parmesan cheese. basil, butter and garlic.
Randy’s House Favorite Fish & Chips A generous portion of a seasonal variety of fresh fish pieces dusted in our unique breading & deep fried to a golden brown, served with our special house French fries & awesome homemade cole slaw.
Dinner Plates
* Dinners Include: Fresh Bread Basket...Spring Mix House Salad...Fresh Vegetable of the Day... Rice, French Fries, Homemade Potato Salad, Baked Idaho or Baked Sweet Potato
Grouper
Coconut Shrimp
A choice grouper fillet from our fresh seafood market served blackened, lightly dusted & fried to a golden brown, grilled, sautéed or broiled with our chef’s blend of lemon butter, seasoning, white wine, & garlic.
Freshly fried coconut coated shrimp cooked to a golden brown and served with an orange horseradish marmalade dipping sauce.
Fried Clams
This pair of our homemade crab cakes is a savory blend of handpicked crabmeat mixed with special seasonings & herbs, hand formed, & lightly sautéed to a golden brown.
Captain’s Platter
A generous potion of our freshly breaded calamari fried to a golden brown
Black & Bleu Grouper
Fresh salmon encrusted in our special crispy potato coating then seared to perfection. This house signature dish brings a unique taste to a familiar favorite.
Fresh plump & juicy whole belly clams, dusted lightly in our special coating then deep fried just long enough to turn them to a golden brown, yet keeping them soft & flavorful. Have the urge for a variety? Try a special combination of shrimp, grouper, and scallops. Served fried or broiled. Blackened grouper topped with a creamy bleu cheese sauce.
OH MY GOD! Shrimp **(entree magazine pick)
Five of the biggest shrimp you’ve ever seen! Fried, blackened or sautéed with lemon, butter, white wine & garlic. For the smaller appetite (3)
Scallops
Jet fresh, dry pack sea scallops fried to a golden brown in a light coating of our special breading or gently sautéed in fresh garlic, white wine & creamy butter. Taste the difference!
Surf & Turf
A 4 Oz. Filet Mignon & 2 OH MY GOD! Shrimp
Fresh Tuna Steak
Fresh Tuna available grilled, seared, or blackened with a side of wasabi and soy sauce
Crab Cakes
Fried Calamari
Potato Crusted Salmon
Shrimp
This generous portion of fresh large Gulf pink shrimp is served either lightly dusted & deep fried or lightly sautéed in a medley of fresh garlic, white wine & butter.
Fried Oysters
A hefty portion of fresh, plump, select oysters gently dusted in our special coating then carefully deep fried.
Salmon
The freshest salmon available is served blackened or carefully grilled and finished with fresh herb lemon butter.
Chicken Breast
Two fresh boneless skinless chicken breasts for the landlubber among us; served grilled or blackened.
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hawaiian
fusion cuisine
Sample menu
Fusion Prix Fixe Menu $35 Appetizer/Entrée/Desert Menus vary at Locations and Season. For details go to www.roysrestaurant.com or call 239.261.1416 Yamaguchi Sushi ROLLED SUSHI & SEASONAL CREATIONS Auntie Lei’s Aloha Roll Sunrise at Haleakala Lakanilau Lobster California Roll Spicy Tuna Dragon Rolls Appetizers Roy’s Canoe Appetizer for Two:
Hawaiian Ahi Poke Tacos Spicy “Kung Pao” Calamari Char Sui Roasted Chicken Spring Rolls Waikaloa Shrimp Saute Teriyaki Infused Pork Belly Wood Grilled Szechwan Spiced Baby Back Pork Ribs Roy’s Original Hawaiian Blackened Island Ahi Crunchy Golden Lobster Potstickers
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From The Sea Hawaiian Style Misoyaki Butterfish “TnT” Dynamite Nairagi Roasted Salmon ‘Hua Moa in a Puka Panko Dusted Dorado U-10 Dayboat Scallops Wok Seared Shrimp Roy’s Classic Roasted Macadamia Nut Crusted Mahi Mahi Hibachi Style Grilled Atlantic Salmon Roy’s Original Hawaiian Blackened Island Ahi From The Land Truffle Buttered Filet Mignon Crispy Chinatown Peking Style Duck Roy’s Loco Moco Meatloaf Citrus Scented Semi Boneless Half Chicken Honey Mustard Charbroiled Short Ribs of Beef
n a p l e s :
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B a y f r o n t
Hawaiian Style Mixed Plates SURF & TURF Pulehu Style Filet Mignon and Shrimp ROY’S CLASSIC TRIO Hibachi Grilled Salmon, Roy’s Original Blackened Island Ahi & Hawaiian Style Misoyaki Butterfish SHELLFISH COMBO Butter Seared U-10 Scallops and Tiger Shrimp A NOTE ON DESSERT…Our Signature Melting Hot Chocolate Soufflé requires significant preparation time. Please let your waitperson know in advance if you would like to enjoy one after your meal. © 2008 Roy’s Restaurant Consuming raw or undercooked meat, fish or poultry may increase the risk of food borne illness
P l a c e
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Located in the Naples Hilton at 5111 Tamiami Trail North, Naples, FL 34103 Phone: 239-430-4999 sample menu
A p p e t i z e r s an d S o u p s
Jumbo Lump Crab Cake Flash Fried Lobster Tail Stone Crabs (Seasonal) Cold Water Lobster Tail Lobster Cocktail Blackened Tenderloin Tips with Grilled Onions
Barbecue Shrimp stuffed with Basil Calamari “Fries” French Onion Soup Lobster Bisque Colossal Shrimp Cocktail ½ Doz. Blue Point Oysters (On the Half Shell)
S AL ADS Beefsteak Tomato & Gorgonzola Salad The Wedge
Tomato & Fresh Mozzarella Chop Salad Traditional Caesar Salad w/ Herbed Croutons
E nt re e s 10 oz. Steak Mary Anne 12 oz. Filet Mignon 24 oz. Prime Rib 16 oz. Prime Rib 24 oz. Porterhouse 48 oz. Porterhouse 22 oz. Cowboy 20 oz. Kansas City Sirloin 16 oz. New York Strip
8 oz. Filet Mignon 3-5 lb. Live Maine Lobster 24 oz Australian Lobster Tail 10 oz. Florida Red Snapper 10 oz. Mahi-Mahi 10 oz. Norwegian Salmon 16 oz. French Cut Chicken Breast 22 oz. Lamb Loin Chops Stone Crabs (Seasonal)
Surf & Turf 8 oz. Filet Mignon / 9oz Lobster Tail Twin Tails Two (2) 9oz Lobster Tails Australian Surf & Turf 8 oz. Filet Mignon with 24 oz. Lobster Tail
Sides Creamed or Sautéed Spinach Broccoli with Hollandaise Sauce Fresh Asparagus Steamed or Grilled Baked Potato Hash Brown Potatoes Lobster Mashed Potatoes
De s s e rt s
Seven Layer Chocolate Cake Molten Chocolate Lava Cake Chocolate Soufflé for Two Crème Brulee Key Lime Pie
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STONEY’S STEAKHOUSE sample menu Shrimp Cocktail Three colossal shrimp with traditional cocktail sauce Tuna Tartar Served with herb crostini, sesame oil and micro herb salad. Oysters Pacific and Atlantic Chefs daily selection Lobster Stuffed Mushrooms Citrus burre blanc Oysters Rockefeller Classic preparation with a touch of Pernod. Chilled Lobster Salad Martini Cooked chilled lobster tossed with lemon herb dressing and baby greens served in a chilled martini glass. Calamari Crispy flash fried served with herb tomato sauce and banana peppers.
Tournedos ala Kevin Grilled tournedos of beef topped with lobster meat and béarnaise sauce. Beef Medallions Au Poivre Seared beef medallions with toasted peppercorn sauce. Maple Glazed Duck With summer corn relish. Seared Hanger Steak With sweet onion demi and hand spun shoestring potatoes. Chicken Divan Classic preparation with broccoli, mornay sauce and toasted almonds. Tournedos Gorgonzola Grilled tournedos of beef topped with gorgonzola cheese in a red wine demi. Prime Chopped Sirloin Topped with rich mushroom sauce.
Lump Crab Cakes Jumbo lump served with spicy remulade and sweet red onion confit.
Homemade Meatloaf Stoney’s signature recipe served with asparagus and tomato concasse.
Seared Sugarcane Skewered Beef Tenderloin On a bed of baby greens with peanut sauce and scallion curls.
Potato Basil Crusted Salmon Pan seared brushed with basil oil.
Escargot Served in the shell with herb garlic butter . EARLY DINING SELECTIONS 4:30 - 5:30 Chopped Sirloin Steak Sauteed Sweet Onions, Brown Gravy. Meatloaf, Sweet Demi-Glace Black’n’Blue Chicken Grilled Cajun Chicken Breast, Blue Cheese Prime Rib Sandwich with Idaho Fries. Roast Prime Rib of Beef Au Jus, Carved at Your Table. Grouper Provencal Tomato, Garlic, Shallots, Onion. Filet Petite Center Cut.
Sesame Seared Tuna Served with wasabi, pickled ginger, seaweed salad and sweet soy sauce. Butter Poached Lobster Tails Twin warm water lobster tails served with drawn butter. Florida Red Snapper Ala francaise. Crab Encrusted Florida Grouper Oven roasted topped with béarnaise sauce. Seafood Bouillabaisse Clams, shrimp, mussels and calamari steamed in an herb tomato broth. Tossed with pearl pasta . Jumbo Alaskan King Crab Legs A pound and a half served with drawn butter and fresh lemon Live Maine Lobsters 1.5, 2.5, 3.5 Pound Pulled right out of our lobster tank and steamed to perfection *All entrees are offered with a garden salad and a choice of baked or sweet potato.
Skillet Seared Beef Ribeye. New York Strip 4 0 3 B a y f r o n t P l . • N a p l e s , FL 3 4 1 0 2 • 2 3 9 . 4 3 5 . 9 3 5 3 w w w . s t o n e y s t e a k h o u s e . c o m • i n f o @ stoneystea k h o u se . co m
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869 103rd Avenue North North NAPLES 592-7575
Sushi-Thai Too 898 Fifth Avenue South OLD NAPLES 430-7575
7935 Airport-Pulling Rd North NAPLES 514-1125
Sample Menu
Thai Favorites
Choice of Chicken, Pork, Beef, Fried/Steamed Tofu or Mixed Vegetables Garlic Sauce/ Ginger Sauce/Sweet and Sour Sauce/Basil Sauce/Broccoli Clear Noodles Sauteed clear noodles with onions, scallions, egg, tomatoes, baby corn and mushrooms
Sushi Thai
Thai Favorite Curry
Choice of Chicken, Pork, Beef, Fried/Steamed Tofu or Mixed Vegetables * Massaman Curry/Red Curry /Green Curry/Panang Curry
Thai Specialties Select from the list below then choose your favorite sauce Fish (Deep-Fried Snapper) ~ Lobster ~ Jumbo Shrimp Mixed Seafood ~ Duck (Boneless Half Duck) Choice of Sauce *All spicy food can be prepared mild, medium, hot or Thai hot. *Volcano Sauce/*Basil Sauce/*Panang Curry/Curry Powder
Homestyle Specialties
*Chicken Volcano Sauce On a bed of veggies and chili sauce *Special Connection Chicken, shrimp, mixed veggies and cashew nuts Swimming Angel Chicken and shrimp topped with peanut sauce on a bed of steamed broccoli and tomatoes Mussel Garlic Sauce Sauteed with garlic sauce, mushrooms and black peppers on a bed of steamed veggies *Mussel Basil Sauce Sauteed with onions, bell peppers, basil, green beans, chili sauce Salmon Cashew Nuts Grilled salmon sauteed with ginger, bell peppers, baby corn, peas, carrots, celery and cashew nuts Fried Rice / Pad Thai Noodles / Pad See-ew Noodles Pad Lad Nah Noodles / Pad Kee Mao Noodles
Dinner From the Japanese Kitchen Teriyaki (Served with miso soup or green salad)
Chicken Teriyaki -Grilled chicken breast with teriyaki sauce Steak Teriyaki -Grilled New York strip with teriyaki sauce Fish Teriyaki -Deep-fried filets of white meat fish with teriyaki sauce Shrimp Teriyaki -Deep-fried shrimp and vegetables with teriyaki sauce Salmon Teriyaki -Grilled salmon with teriyaki sauce Seafood Teriyaki -Deep-fried lobster, shrimp, scallops and vegetables with teriyaki sauce Lobster Teriyaki (2 Lobster Tails) -Deep-fried lobsters with teriyaki sauce
Tempura (Served with miso soup or green salad)
Yasai Ten / Chicken and Vegetables Tempura / Ebi Ten / Seafood Tempura
Stir-Fried (Served with miso soup or green salad)
Stir-Fried Mixed Vegetable with Chicken, Pork, Beef or Shrimp
Japanese Rice and Noodles
Yaki Soba-Vegetable Yaki Soba / Chicken, Pork or Beef Yaki Soba /Shrimp Yaki Soba Soba -Kake Soba/ Chicken soba /Tempura Soba / Seafood Soba Udon-Kake/Chicken/ Tempura/Seafood DOMBORI- Tekka Don/Unagi Don
Sashimi/Sushi
*Avocado *Kani /(crab)/*Ebi (shrimp) /Ama Ebi (sweet shrimp)/Toro (belly of tuna) *Asparagus *Conch *Tako (octopus) /Ikura (salmon egg) /Uni (sea urchin) *Spinach *Saba (mackerel) /Ika (squid) / Masago(smelt egg) /*Alaskan King Crab Quail Egg *Tamago(egg) /*Inari (fried tofu)/ Sake (salmon) / Maguro(tuna) /White fish *Unagi(eel)/Scallop/Hamachi /Scallop with spicy mayo /White fish / White tuna
of N aples
Makimono and Temaki (Roll and Hand Roll)
Kappa Roll Tekka Roll Salmon Roll Hamachi Roll Shrimp Roll Crab Roll Crab Avocado Rolls California Roll California Eel Roll Veggi Roll Spicy Tuna Roll Rainbow Roll J.B. Roll Salmon J.B. Tempura Roll Salmon Tempura Roll Tanzana Roll Hamachi Shrimp Tempura Roll Caliente Roll Dynamite Roll Kimchee Roll Salmon Skin Roll Crazy Roll Spider Roll Futomaki Roll Unagi Roll Boston Roll Alaskan Roll Katsu Roll French Roll Beauty and the Beast Roll Pascale Roll Kiss Roll Dragon Roll Red Dragon Roll Yellow Dragon Roll Black Dragon Roll Lobster Roll Volcano Roll Mexican Roll Sakesu Roll Sushi Combinations Plates/Sushi and Sashimi Combos also available Sushi and Sashimi Combos served on a Boat Special chef selections
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4 8 9 B AY F R O N T P L . N A P L E S , F L O R I D A • 2 3 9 . 5 3 0 . 2 2 2 5 Sample Menu
Wings: choose your style
Classic Buffalo Keep it classic with the original wing sauce; mild, medium, hot or take it to the limit with “three mile island”! Honey BBQ Sweet and tangy wing sauce with a mixture of honey and BBQ Thai Bangkok Tossed in a mahogany-peanut sauce infused with hoisin, ginger, coriander, and soy
Entrees Seared Ahi Caesar Seared ahi tuna, hearts of romaine tossed with caesar dressing topped with croutons and fresh parmesan cheese Shrimp Spinach Salad Hickory smoked bacon, fresh baby spinach, tomatoes, mushrooms, red onions, and eggs tossed with champagne vinaigrette Oriental Chicken Noodle Salad Cucumber, mandarin oranges, herbs, peanuts, and Asian pasta, topped with wontons Harvest Salmon Salad Sliced grilled salmon, tossed with apples, raisins, walnuts, bacon, and selected baby greens, served with blueberry pomegranate vinaigrette #1 Ahi Tuna Salad Selected baby greens, red onions, tomatoes, cucumbers, with an Asian vinaigrette, topped with wontons Blackest Chicken Salad Sliced grilled chicken tossed with apples, raisins, walnuts, bacon, and selected baby greens served with blueberry pomegranate vinaigrette
Wraps Grilled Chicken Caesar Wrap • BLT Wrap • Blackened Salmon BLT Wrap • Veggie Wrap Buffalo Chicken Wrap • Club Wrap • Ahi Tuna Wrap • Asian Wonton Wrap
Pizza’s Margherita • Vegetarian • Grilled Pesto Pollo Italian • Hawaiian • Goat Cheese Pepperoni Roasted • Mushroom • Artichoke • Crumbled Italian Sausage
Burgers Tavern Signature Burger • French Bistro Au Poivre • Black and Blue Burger • Triple Double Burger • Tex Mex Burger
Sandwiches Roasted Turkey Melt • Cuban Sandwich • New Orleans Shrimp Po’boy • Corona Beer Battered Grouper Sandwich • Salmon BLT • Spicy Blackened Chicken • Pulled Pork • Tavern Deli Pastrami Reuben Big Tony’s Italian Chicken • Open Faced Steak Sandwich • Philly Cheese Steak
Pasta Vino Polla Rosa Penne • Broccoli Primavera • Cheese Tortellini & Filetto Di • Fra Diavolo Shrimp
Salmon Rigatoni • Rigatoni Ala Vodka Bolognese Wok creations are served with your choice of rice or lo mein noodles. Choose your style: Thai Sirloin Beef • Chicken • Gulf Shrimp • Veggie Delight Choose your sauce: Pineapple Sweet & Sour • Hot & Spicy Kung Pao • Thai Peanut
Tavern Favorites
12 oz. Ribeye Five Peppercorn Crusted • Sirloin Steak • Horseradish Crusted Grouper • Blackened Salmon Grilled Teriyaki Tuna • Rotisserie Chicken • Bleu Cheese & Walnut • Encrusted Chicken Florida Gulf Fried Jumbo Shrimp • Fish & Chips • Country Fried Steak • Pork Chop • Chicken Parmesan www.TavernOnTheBay.net 94 entreémagazine
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T R U L U C K ’ S SEAFOOD • STEAK • CRAB HOUSE Sampling Menu FRESH FLORIDA STONE CRAB CLAWS Medium (1) (4) (8) Large (1) (3) (6) Jumbo (1) APPETIZERS Sautéed Superlump Crabcake Tuna Tartare Tower* with crab, avocado and citrus soy reduction Deep-Fried Rhode Island Calamari Ceviche SOUPS AND SALADS Crab and Corn Chowder Cup or Bowl Spicy Crab and Artichoke Soup Cup or Bowl Gulf Coast Gumbo Cup or Bowl Knife and Fork Caesar Salad Sonoma Greens Salad
Fresh California field greens tossed with honey vinaigrette, goat cheese, candied pecans, sliced apples, and kalamata olives
STEAKS AND CHOPS Roasted Niman Ranch Lamb Loin Served with port wine syrup, fingerling potatoes and steamed vegetables Niman Ranch New York Strip 14 oz. Grilled, basted with butter and served with parmesan mashed potatoes FILETS Steak au Poivre 5 oz.
Pepper-crusted filet of beef served with parmesan mashed potatoes and brandy-peppercorn cream sauce
Filet of Beef Oscar 5 oz.
Center-cut filet of beef topped with fresh blue crab claw meat, shaved asparagus and jalapeño béarnaise. Served with parmesan mashed potatoes
Simply Grilled Center-Cut Filet 5 oz. or 8 oz. Served with parmesan mashed potatoes
SIMPLY GRILLED Clear Springs Rainbow Trout • Scottish Salmon • Hawaiian Mahi Mahi SEAFOOD CREATIONS Hiramasa
Cleanseas yellowtail roasted and served with baby artichokes, sunchokes, creamed leeks and argan oil
Texas Striped Bass Pontchartrain
Texas striped bass in parmesan crust fried golden brown and served over Truluck’s rice with smothered baby gulf shrimp, crawfish tails and fresh crab meat
Jalapeño Salmon Béarnaise
Grilled fillet of Scottish salmon topped with fresh crab meat, gulf shrimp and jalapeño béarnaise sauce. Served over parmesan mashed potatoes
Miso-Glazed Seabass
MSC certified South Georgia Chilean seabass served with crab fried rice and chilled cucumber slaw
CRAB HOUSE Florida Stone Crab Claw Platter
Eight medium claws served with grilled asparagus and whipped sunchokes
Fresh Steamed Pacific Northwest Dungeness Crab Dutch Harbor Red King Crab
Served with parmesan mashed potatoes, grilled jumbo asparagus and lemon-garlic butter
698 4th Ave. South • Naples, FL • 239 530 3131
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sample menu
APPETIZERS Fried Calamari With marinara or fradiavolo sauce Shrimp Rughetta grilled jumbo shrimp wrapped with baby arugula and prosciutto, drizzled with balsamic glaze, white truffle oil Antipasto Prosciutto, sopressata, parmesan, Roasted vegetables Octopus Salad with baby arugula, lemon & red wine vinegarette Bresaola dry cured beef tenderloin with baby arugula, shaved parmesa, urbani white truffle oil and drizzled with a balsamic glace Tuna Carpaccio with arugula and fennel salad in a citrus vinaigrette
Seafood Salad Marinated shrimp, calamari and octopus over baby greens Shrimp Cocktail served with chilled pink and cocktail sauce Mussels in a pernod, garlic and basil broth with fresh cherry tomatoes Bruschetta Vergina Eggplant, tomatoes, peppers and feta cheese Bruschetta Napoletana Tomatoes, olives, capers, basil and parmesan cheese Butternut Squash Ravioli in a butter sage sauce with amaretto cookie dust Eggplant Rollatini sliced eggplant rolled with fresh mozzarella and sorano ham
pasta Rigatoni Pomodoro tomato, garlic and basil sauce Rigatoni alla Vodka pink sauce with touch of Vodka Fettucine al Salmone smoked salmon, in pink sauce with a touch of brandy Gnocchi Gorgonzola Potato dumplings and spinach in a gorgonzola cream sauce Orecchiette Rustica spicy Italian sausage, rapini, baby arugula and garlic sautéed in olive oil garnished with shaved parmesan Sausage Tortelloni with Bolognese sauce Fettucine Primavera Sautéed vegetables in a tomato garlic sauce
Linguini Clams littleneck clams with garlic, olive oil and white wine Raviolini al Tartufo Black truffle raviolini with a white Bolognese and urbani Fettucine Aroma Colossal shrimp with shitake mushrooms, sun dried tomato brandy flambé and tomato cream sauce Butternut Squash Ravioli butter sage sauce with porchetta confit and Amaretto cookie dust Cavatelli Aragosta premium lobster claw & knuckle meat, sauteed with asparagus tips and sundried tomatoes, in a white truffle butter sauce
ENTREES Veal Rib Chop marinated with extra virgin olive oil and fresh thyme with and forest mushroom sauce New York Strip twenty-one day aged, 16 oz strip with roasted garlic white wine demi Chilean Seabass with fresh tomato puttanesca salsa and drizzled with a balsamic glaze Salmon Terramare Norwegian salmon fillet stuffed with hearts of palm and prosciutto with champagne buerre blanc Grouper al Limon lemon butter sauce with caper berry’s and cherry tomatoes Shrimp Scampi jumbo shrimp in white wine garlic butter sauce, over fettucine Seafood Pescatore sauteed mussels, shrimp and clams in a white wine marinara sauce over linguini Lobster Fradiavola spicy marinara with capers and a touch of cognac over linguini Eggplant Parmigiana our Chefs own preparation of an Italian favorite served with a side of fettucine marinara
CHICKEN & VEAL Piccata white wine, capers and lemon butter sauce Marsala with mushrooms and Marsala wine sauce Chicken or Veal Parmigiana breaded chicken breast or veal topped with tomato sauce, mozzarella, and a side of fettucine Veal Saltimbocca medallions of veal, stuffed with prosciutto, sage and mozzarella with a white wine demi Veal Milanese
700 Fifth Ave. S. Naples,FL 34102 239.659.7008 239.659.0652 www.verginarestaurant.com 98 entreémagazine
River Chase Shopping Center • 11280 N. Tamiami Trail, Naples 239.596.1400 www.watermarkgrille.com Sample Menu
A PPETI ZERS
STEA KS
Calamari Tender hand-cut rings breaded and deep fried, served with marinara or cocktail sauce. Potato Skins Loaded with cheddar cheese and bacon, served with sour cream. Mozzarella Sticks Lightly breaded, fried and served with marinara sauce. Saganaki Imported kasseri cheese, pan seared in olive oil, then flamed in ouzo with a splash of lemon. Baked French Onion Soup Hearty crock of steaming onion soup, croutons, and three melted cheeses. Jumbo Shrimp Cocktail Five large iced shrimp, served with lemon and cocktail sauce. Chicken Livers Lightly floured, sauteed with onion and a mixture of spices. Baked Stuffed Mushrooms Crabmeat mixed with our own breading, topped with lobster sauce. Fresh Caprese Fresh Mozzarella with sliced tomato, cut basil, mixed greens; drizzled with extra virgin olive oil.
Lamb Chops 3 chops seasoned with a mixture of spices and char-grilled. Prime Rib of Beef Slow roasted for full juicy flavor. 16 oz. or 12 oz. New York Strip 13 oz. center cut strip steak, char-grilled to your satisfaction, seasoned, and topped with sauteed mushrooms. Filet Mignon 8 oz. filet center cut, chargrilled, seasoned, topped with sauteed mushrooms and bearnaise sauce on the side. Try oscar topped with asparagus, crab meat mixture, swiss cheese and bernaise sauce. Delmonico Steak 15 oz. center cut, chargrilled and sauteed mushrooms. Surf & Turf 8 oz. cold Maine lobster tail - 8 oz. Filet Mignon. Beef Shish Kabob Select cuts of filet, peppers, onions, and tomatoes, char-grilled and served over rice pilaf, topped with mushroom wine sauce. London Broil Marinated filet, medallions char-grilled to your satisfaction, sliced thin, topped with mushroom wine sauce, and served over rice pilaf. Pepper Steak Tender strips of filet sautéed with peppers and onions, topped with mushroom wine sauce, and served over rice pilaf. Beef Liver Lightly floured, grilled and topped with sautéed onions. Barbeque Pork Ribs Full Slab-Half Slab, Slow cooked and grilled to finish with our original Zesty Barbeque sauce.
PAS TA Shrimp Scampi Shrimp sauteed with lots of fresh garlic in creamy lemon butter sauce, served with a side of angel hair tossed with parmesan cheese, butter and fresh garlic. Baked Penne Pasta Bubbling dish of pasta, tomato sauce and baked mozzarella cheese. Fettuccini Alfredo Sauteed with your choice of shrimp, chicken or scallops, blended with cream, butter, minced garlic and parmesan. Seafood Pasta Medley of lobster, crabmeat, scallops & shrimp sauteed with a lobster cream sauce over angel hair pasta.
SEA FOOD Fried Shrimp Lightly breaded and served with cocktail sauce. Single Lobster Tail 8 oz. cold Maine lobster tail, lightly seasoned and served with drawn butter and lemon. Add stuffed crabmeat with Lobster sauce. Twin Lobster Tails (2) 8 oz. cold Maine lobster tails.
C H I CKEN ENTREES
Baked Sea Scallops Baked to perfection with lobster sauce.
Duck Al’orange 1/2 roasted duck topped with reduced orange sauce. Chicken Oscar Sauteed chicken breast layered with swiss cheese, real crabmeat with breadcrumb mixture, and asparagus, topped with bearnaise sauce, served with angel hair sauteed with garlic, butter and parmesan. Chicken or Shrimp Stir-Fry Fresh broccoli, cauliflower, carrots, snow peas, and water chestnuts, sauteed with seasonings, served over white rice. Chicken Marsala Chicken breast sauteed with mushrooms, seasonings; and Marsala wine, served with a side of angel hair tossed with fresh garlic, butter and Parmesan cheese. Chicken Parmesan Sauteed chicken breast with melted mozzarella, served with angel hair and marinara sauce. Sauteed Chicken Livers Lightly floured, sauteed with onions and spices, served with side of angel hair tossed with garlic, butter and Parmesan cheese.
Fried Sea Scallops Lightly breaded. Served with tartar sauce. South Pacific Orange Roughy Lightly floured and seasoned, pan seared and topped with lobster sauce. Fresh Sorrento Grouper Lightly floured, sauteed with fresh basil, garlic & butter, tomato in wine sauce. Fresh Baked Encrusted Salmon Farm raised, topped with dijon honey mustard sauce. Alaskan King Crab Legs One pound of split, steamed crab legs with drawn butter. Baked Stuffed Shrimp Shrimp stuffed with our own crabmeat mixture and lobster sauce. Char-grilled Tuna Steak Char-grilled to your satisfaction, topped with Asian ginger sauce.
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Sample Menu
Appetizers and Soups Bruschetta • Fried Calamari • Spicy Crab Cakes • Shrimp Cocktail Jumbo Fried Clams • Crab and Spinach Dip • Tuscan Bean Soup & Soup of the Day
Salads
ZIZI Caesar • Mixed Greens • Mozzarella Caprese
Entrees Chicken Picatta Boneless Breast of Chicken Sautéed in Butter, White Wine, Caper Berries and Lemon Sauce
Duck Florence Crisp Half of Duck, Oven Roasted Dressed in a Lingo berry Sauce of Brandy and Candied Walnuts
New York Strip A Twelve-ounce Black Angus Prime Grade New York Strip Steak Char Grilled Served with Au Poive Sauce
Veal Kotwiz Pan Seared Veal Scaloppini in a Traditional Sauce of Artichokes, Leeks, Sundried Tomatoes, Herbs and White Wine over Capelin Pasta
Pan Seared Mahi Mahi Pan Seared Mahi Mahi with Sun-Dried Tomatoes, Scallions and Fresh Lemon Sauce
Shrimp Scampi Shrimp Scampi over Angel Hair Pasta
Stuffed Flounder Flounder Stuffed with Shrimp and Scallops Served with Lobster Cream Sauce
Pastas Fettuccine Bolognese Fettuccine Pasta Served with a Meat Sauce of Ground Pork, Beef, Veal, Carrots, Tomatoes, Onions, Garlic, Fresh Herbs and Cabernet Wine
Meat Lasagna Traditional Lasagna Made with Ground Beef, Pork and Veal With Mozzarella, Marscapone, Ricotta and Parmigiano-Reggiano Cheeses. Topped with our Homemade Bolognese Sauce and Fresh Herbs
Linguine and Clams Linguine Pasta with Littleneck Clams, Tomatoes, Garlic, Chopped Fresh Herbs and Extra Virgin Olive Oil, with your Choice of White Cream or Marinara Sauce
Pasta Primavera Tri Colored Bow Tie Pasta with Vegetables, Herbs, and Olive Oil
Chicken Alfredo Spinach Fettuccini Tossed with Alfredo Sauce, Fresh Herbs, and Grilled Chicken Breast Located at BELLASERA Hotel 221 Ninth Street South (Two blocks north of 5th Ave. South) Naples, Florida Open 7 am - 11 pm 239.262.4835 www.bellaseranaples.com
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