Beach Walk Henderson Park

            Appetizers

SPICY SMOKED TOMATO AND SHRIMP SOUP 8
Light cream finish, chopped grilled Gulf shrimp

SOUP DU JOUR (Market Price)

PORTABELLA MUSHROOM 9
Grilled, with sauteed spinach, goat cheese,
applewood bacon and veal glace

CRAB MEAT SPRING ROLLS 10
Crispy Fried, Asian noodle and cabbage stuffed and
served with a soy ginger dipping sauce
and sweet Thai chili sauce

KUNG PAO SHRIMP 12
Crispy fried with a soy and hot pepper kung pao glaze,
diced red onions and green sweet peppers

EGGPLANT MEDALLIONS WITH CRABMEAT 13
Lightly fried with sautéed Louisiana jumbo lump
crabmeat, garlic brown meuniere sauce and hollandaise

JUMBO LUMP CRAB CAKE 13
Louisiana jumbo lump crab cake, pan roasted, placed on top of corn and scallion griddle cakes with bright lemon aioli and organic baby arugula

Salads

PROSCIUTTO WRAPPED CAESAR 9

Crisp, whole leaves of romaine gently tossed in house made caesar wrapped in prosciutto with eggplant croutons, hand shaved parmesan

HOUSE SALAD 8

Boston Bibb lettuce, Kumato tomatoes, Vidalia onions, carrots, cucumber, purple cabbage, feta cheese with cilantro and sundried tomato vinaigrette

ROMAINE WEDGE 9
Diced red onion and tomato, applewood smoked
bacon, and crumbled Maytag blue cheese dressing

CAPRESE 10
House made mozzarella, vine ripe tomatoes,
fresh basil, and balsamic vinaigrette

WARM SPINACH SALAD 10
Fresh baby spinach, boiled egg, and roasted sweet peppers
mixed with finely chopped bacon and warm pancetta
and mushroom vinaigrette

                 Entrees

PEPPER CRUSTED YELLOW FIN TUNA 29
Black pepper crusted sushi-grade tuna steak,
seared rare, braised baby spinach, soy ginger sauce

FRESH CATCH OF THE DAY (Market Price)

CHEFS CREATION OF THE DAY (Market Price)

GROUPER VINCE 29
Pecan flour crusted local grouper, oven roasted,
crispy mashed potato cake, honey
worcestershire sauce and chives

SHRIMP AND GRITS 27
Grilled Jumbo Shrimp with cheese and applewood smoked bacon grits

SEAFOOD PASTA “ROCKEFELLER” 29
Campanella pasta, jumbo shrimp and scallops, pancetta, spinach and pernod in a rich cream sauce with hand shaved parmesan

ROASTED FRENCH SPLIT CHICKEN BREAST 28
Forest mushroom risotto, smoked tomato emulsion, crispy spinach

NEW ZEALAND VENISON 34
8 oz. filet, pan roasted, red wine, basil, tomato
and garlic reduction sauce, mashed potatoes
and tobacco onions

PETITE FILET 36
Center cut, chargrilled, served with garlic mashed
potatoes and grilled asparagus

RIBEYE CAP 34
Chargrilled, served with garlic mashed potatoes,
vegetable du jour, natural jus

FILET AND LOBSTER TAIL 49
8oz center cut filet, chargrilled, paired with
a 7oz lobster tail, broiled, and
served with fingerling potatoes

SIDES – 5

Grilled Asparagus
Roasted Brussel Sprouts
Garlic Spinach
Mashed Potatoes
Baby Snip Carrots
Add-on Sauteed Jumbo Lump Crabmeat 7
Add-on Lobster Tail, Roasted or Sauteed 26