beginnings
yellow fin tuna bites, seared rare, crisp wonton, seaweed salad, asian sauce
jumbo shrimp, sautéed garlic, fettuccine, tomato, basil and chardonnay
grilled portobello, garlic, spinach, roasted tomatoes, parmesan reggiano, balsamic drizzle
jumbo sea scallops, pistachio crusted, fried leeks, passion fruit coulis
tenderloin of beef carpaccio, basil olive oil, micro greens, cracked pepper, capers, red onion
soup
nine18 signature onion soup
cognac splashed maine lobster bisque
greens
caprese, tomato variety, fresh mozzarella, crispy prosciutto di parma,
25 year old balsamic drizzle
crisp romaine, caesar dressing, roasted tomatoes, mango confetti and yucca croutons
nine18 chop chop, organic greens, fresh hearts of palm, bacon, eggs, tomatoes, gorgonzola, cheddar, creamy ranch
spinach, pea shoots, carrots, scallions, water chestnuts, tomatoes, mandarin oranges,crispy wontons, asian peanut vinaigrette
main
fire grilled black angus eight oz. filet mignon, wild mushroom demi
fire grilled twelve oz. black angus new york strip steak, port wine syrup
classic veal osso bucco, potato gnocchi
roasted rack of australian lamb, tomato mint couscous, honey mustard crusted
mixed seafood sauté, lobster, shrimp, scallop, grouper cheek, tomato garlic broth
crispy potato crusted chilean seabass, grilled pineapple butter
fire grilled atlantic salmon, wilted spinach, sweet thai chili glaze
parmesan crusted breast of chicken, vodka sunned tomato cream
duck two ways, leg confit, breast fire grilled, amarena sweet cherry coulis
chef has freshly prepared accompaniments to enhance each main dish
desserts
crème brûlée sampler vanilla bean, raspberry, pistachio
coconut, jamaican rum classic flan, sweet cream, strawberries
valrhona chocolate gooey cake, vanilla ice cream, raspberry drizzle
apple empanada, cinnamon sugar, caramel sauce, dulce de leche ice cream
double chocolate soufflé or grand marnier soufflé, sauce anglaise
seasonal berries, crisp sugar lace basket, sweet cream
