Beach Walk Henderson Park

Dinner

           APPETIZERS
 
SMOKED TOMATO SOUP 9
Spicy smoked tomato soup with grilled shrimp
 
GRILLED PORTABELLA MUSHROOM 9
Sauteed spinach, goat cheese, applewood bacon and demi glace
 
CRAB BOULETTE MARTINI 11
Crispy Crab with sweet onion and bread crumbs served with
Louisiana remoulade and lemon
 
GOURMET CHEESE DISPLAY 12
Humboldt Fog, Comte, Prairie Breeze and Local Organic Galberry Honey served with crackers
 
KUNG PAO SHRIMP 13
Crispy fried with a soy and hot pepper kung pao glaze, diced red onions and alfalfa spouts
 
EGGPLANT MEDALLIONS WITH CRAB MEAT 15
Lightly fried eggplant with sauteed jumbo lump crab meat, meuniere sauce and hollandaise
 
JUMBO LUMP CRAB CAKE  15
Pan roasted, atop corn and scallion griddle cakes with bright lemon aioli and organic baby arugula
 
SEARED HUDSON VALLEY FOIE GRAS 18
White toast, honey syrup, spicy pecans, arugula and creme fraiche
 
SALAD
 
PROSCIUTTO WRAPPED CAESAR 9
Crisp, whole leaves of romaine gently tossed in house-made caesar dressing, wrapped in prosciutto with eggplant croutons and parmesan reggianno
 
HOUSE SALAD 9
Boston Bibb lettuce, Kumato tomatoes, Vidalia onions, carrots, cucumber, purple cabbage, and feta cheese with citrus champagne vinaigrette
 
ROMAINE WEDGE 9
Diced red onion, applewood smoked bacon and crumbled Maytag bleu cheese dressing
 
CAPRESE 10
Fresh mozzarella, kumato tomatoes, basil and balsamic vinaigrette
 
WARM SPINACH SALAD 10
Fresh baby spinach, boiled egg and roasted sweet peppers mixed with warm pancetta and mushroom vinaigrette
 
SMOKED DUCK SALAD 11
Chilled, shaved smoked duck breast, Bibb lettuce, raspberry vinaigrette, crumbled Maytag bleu cheese, toasted almonds and crispy onion
ENTREES
 
PEPPER CRUSTED YELLOWFIN TUNA 34
Black pepper crusted sushi-grade tuna steak, seared rare with braised baby spinach, soy ginger sauce
 
FRESH CATCH OF THE DAY (Market Price)
CHEFS CREATION OF THE DAY (Market Price)
 
GRILLED LOCAL GROUPER  33
Melted leek-potato hash, blackened oyster mushrooms, Bacardi limon beurre blanc, edible orchid
 
GROUPER VINCE 32
Pecan flour crusted local grouper, oven roasted, crispy mashed potato cake, honey worcestershire sauce and chives
 
SHRIMP AND GRITS 27
Smoked Gouda and red bell pepper grits with jumbo shrimp, sautéed in brown ale, tasso, rosemary and butter
 
SEAFOOD PASTA “ROCKEFELLER” 29
Campanelle pasta, jumbo shrimp and scallops, pancetta, spinach and pernod in a rich cream sauce with hand shaved parmesan
 
CHARGRILLED FRENCH SPLIT CHICKEN BREAST  28
Garlic mashed potatoes, honey roasted baby snip carrots, caramelized onions and goat cheese brulee
 
JUMBO LUMP CRAB CAKE  32
Pan roasted crab cake over Beach Walk Frites, roasted red bell pepper aioli and baby arugula
 
NEW ZEALAND VENISON 36
Skillet roasted, sweet potato gratin, red wine basil and tomato reduction, tobacco onions
 
GRILLED MAINE LOBSTER TAIL 35
Succulent Maine lobster, saffron jasmine rice, sauteed spinach, lemon butter and balsamic glaze
 
RIBEYE CAP 36
Chargrilled, served with garlic mashed potatoes, baby carrots
 
PETITE FILET, 6 oz. center cut 38
Chargrilled, garlic mashed potatoes and grilled asparagus
 
BEACH WALK CUT, 8 oz. center cut   47
served with “The Chef John” 
Chargrilled, garlic mashed potatoes and grilled asparagus Grand
 
GRILL ACCOMPANIMENTS 
 
Bleu Cheese Brandy 9
Steak served au poivre, pepper crusted and pan roasted with a Maytag bleu cheese brandy reduction
 
OSCAR  10
, sauteed jumbo lump crab meat and hollandaise sauce 
 
ROSSINI   14
pan seared Hudson Valley foie gras and demi glace
 
THE CHEF JOHN   8
 jalapeno bearnaise sauce and two grilled jumbo shrimp
 
PORTABELLA   7
roasted portabella mushroom and truffle oil 
 
GOAT CHEESE BRULEE   7
caramelized onions and fire kissed goat cheese
 
 Lobster Tail, Roasted 26
 
SIDES   5
Grilled Asparagus, Roasted Brussel Sprouts, Garlic Spinach, Baby Snip Carrots, Mashed Potatoes, Beach Walk Pommes Frites, Truffled Macaroni and 150-day Aged White Cheddar Casserole
 
EXECUTIVE CHEF JOHN SALLMAN
Consumption of raw or under cooked food may pose a health risk. A 20% gratuity may be added for parties of 6 or more.
To ensure the best service for all of our guests, checks will not be split on parties of 6 or more.