The Veranda-Ft Myers

Appetizers

• Lobster Bisque

  Smooth and rich — always a favorite!

• Escargot

  served in a stilton bleu cheese sauce accompanied with a puff pastry

• Classic Gulf Shrimp Cocktail

  served with a zesty cocktail sauce

• Pan Seared Jumbo Sea Scallops

  presented on a baby arugula salad finished with lemon beurre blanc & fresh chopped bacon

• Fresh Blue Crab Cakes

  with our Cajun remoulade sauce

• Southern Grit Cake

  with Pepper Jack cheese & K-Paul's andouille sausage

• Grilled Portobello Mushroom

  with fresh herbs finished with Boursin cheese

• Beef Carpaccio

  tenderloin of beef brushed with rosemary infused olive oil, thyme & dijon mustard presented with shaved parmesan & grilled flatbread

Salads

• Caesar Salad

  the classic presentation (prepared tableside for two)

• Spinach Salad

  with fresh onions and mushrooms & our own warm bacon vinaigrette (prepared tableside for two)

• Veranda Wedge Salad

  accompanied with cherry tomatoes, crispy applewood bacon, balsamic drizzle & a choice of: Ranch, Bleu Cheese, or Creamy Pepperoncini dressing

Veranda Specialties

Dinner entrees include our our fresh baked bread & corn muffins served with our southern pepper jelly and our special house salad with choice of dressing... (Ranch ~ Bleu Cheese ~ Honey Mustard ~ Herb Vinaigrette ~ Creamy Pepperoncini)

• Southern Sampler

  mixed grill of fresh fish, gulf shrimp & sea scallops presented over prosciutto cream fettuccine

• New Zealand Lamb Chops

  served with a rosemary merlot wine sauce

• Grilled Filet Mignon

  presented with sauce bearnaise

• Shrimp Scampi

  large shrimp sautéed in a traditional scampi sauce, tossed with freshly cooked capellini pasta

• Grilled Black Angus Ribeye Steak

  finished with compound herb butter & onion Straws

• Atlantic Salmon

  a herb & honey encrusted fresh fillet of salmon served with a fresh basil cream sauce

• Chilean Sea Bass

  with a pistachio crust served over our parmigiano reggiano risotto

• Broadway Street Filet

  tournedos of beef tenderloin with your choice of a mushroom & burgundy wine demi glacé or The Veranda bearnaise sauce

• Chicken Orleans

  pan seared chicken breast topped with gulf shrimp, arugula & a Cajun beurre blanc

• Pan Seared Jumbo Scallops

  presented on a bed of spinach & wild mushroom orzo finished with a lemon beurre blanc

• Veal Piccata

  veal cutlets lightly sautéed with a lemon, caper, white wine sauce

• New York Strip

  closely trimmed, certified Aged Black Angus "A Steak Eaters Steak" Maytag Bleu Cheese crust upon request

• Chateaubriand

  the finest of the tenderloin, served with an assortment of garden vegetables ~ serves two ~ (please allow 20-35 minutes to prepare)