Gulf Bistro
Call us: 727-392-8627
Dinner Menu All prices are subject to change without prior notice.
SOUP
ONION SOUP GRATINE $12
LOBSTER BISQUE $14
SALAD (served with homemade dressing)
GARDEN SALAD $14
Green Mix, Tomato, Asparagus, Mushroom, Diced Red Pepper
FARMER SALAD $14
Green Mix, brie Cheese Melt on Toast with Honey and Bacon
LOBSTER COCKTAIL $18
Lobster meat, avocado and smoked salmon in citrusvodka sauce
APPETIZERS
COUNTRY STYLE PATE $14
Homemade Pork and Duck pate
ASPARAGUS GRATINE AU PARMESAN $13
Asparagus gratine with Parmesan Cheese
CREPES AU BRIE $14
Crepes with Brie cheese and Berry coulis
ESCARGOTS EN COCOTE $14
Snails in Creamy Butter Garlic Sauce
CHEESE PLATE $18
Goat cheese, Brie cheese, Blue cheese and conte cheese
CUISSE DE GRENOUILLE MEUNIERE $17
Sauted Frog Legs in Parsley Garlic Butter
MOULES MARINIERE $17
Steamed Mussels in White Wine and Shallot creamy sauce
TABLED’HOTE, SPECIAL 4 COURSES MEAL
Add $21 to any Chef ‘s Dinner Special or Special of the day
Choice of Appetizer: Onion Soup, Bisque,
Brie Crepe, Pork Pate, Escargot or Asparagus Gratine
Tossed Salad Served with Homemade Dressing
Dessert (add $7 for Crème Brule flambed Grand Marnier)
CHEF’S DINNER SPECIALITIES
SEAFOOD SERVED WITH RICE AND MIXED VEGETABLES
LINGUINI AUX FRUITS DE MER $32
LINGUINI WITH SNAPPER, SALMON, SHRIMP, SCALLOP.TOMATO IN LOBSTER SAUCE
SNAPPER LUCIE $30
BROILED SNAPPER WITH GARLIC, CAPERS AND RED PEPPER IN LEMON BUTTER SAUCE
SAUMON EN ROBE DES CHAMPS $32
SAUTED SCOTLAND SALMON FILET ENCRUSTED WITH POTATOES IN BEARNAISE SAUCE
FLETAN AUX AMANDES $38
PAN SEARED HALIBUT FILET WITH GOLDEN ALMONDS, CITRUS VODKA BUTTER SAUCE
ST JACQUES ET GAMBAS AU GINGEMBRE $37
SAUTED SEA SCALLOPS AND SHRIMPS WITH GINGER, BACON IN BUTTER SAUCE
LA SOUPE DU CHEF ‘BOUILLABAISSE WAY’ $40
SNAPPER, SHRIMP, MONKFISH, CLAM, SCALLOP, MUSSELS AND POTATOES IN A RICH
TOMATO, GARLIC, OLIVE OIL AND ANIS RICARD BROTH
MEAT SERVED WITH POTATO GRATIN AND MIXED VEGETABLES
POULET DIJONNAISE $30
FARMED RAISED CHICKEN BREAST IN DIJON MUSTARD SAUCE
PORC AU BRIE SAUCE BERRY $30
SAUTED PORK TENDERLOIN TOPPED WITH BRIE CHEESE IN BERRY SAUCE
MAGRET DE CANARD A L’ORANGE $35
ROAST DUCK BREAST IN ORANGE AND TRIPLE SEC SAUCE
COTE D’AGNEAU AU JUS $38
NEW ZELAND LAMB CHOPS IN ROSEMARY WHITE WINE GARLIC SAUCE
RIS DE VEAU PANAME $38
VEAL SWEET BREAD, TOUCH OF BRANDY IN MUSHROOM SAUCE
MEDAILLONS DE BOEUF***
SAUTED 6 onces FILET MIGNON $38
SAUTED 9 onces TWO MEDAILLONS $48
MEDAILLONS DE VEAU AUX CHAMPIGNONS $40
SAUTED VEAL TENDERLOIN WITH MUSHROOMS IN DEMI GLACE CREAMY SAUCE
ENTRECOTE DE BOEUF POELE AU POIVRE VERT $46
14oz RIBEYE STEAK IN DEMI GLACE GREEN PEPPER SAUCE
CHATEAUBRIAND*** $80
ROAST 16 onces BEEF TENDERLOIN ( served for one or two persons)
***CHOICE OF SAUCE BEARNAISE, BLUE CHEESE, GREEN PEPPER
Add $10 for share plate. Gratuity of 20 % for party of 6 and more
DESSERTS $10
HONEY CREPE A LA MODE
BERRY COULIS CREPE A LA MODE
ORANGE MARMELADE CREPE A LA MODE
CHOCOLATE CREPE A LA MODE
CARAMEL SAUCE CREPE A LA MODE
NUTELLA CREPE
CREME BRULEE
CHOCOLATE MOUSSE
PROFITEROLLES IN CHOCOLATE GANACHE SAUCE
CRÈME BRULEE FLAMBE GRAND MARNIER $12
CUP MAXIME
Vanilla Ice Cream, Orange Marmalade, Whipped Cream
CUP MARGAUX
Vanilla ice Cream, Caramel Sauce, Whipped Cream, Toast Almonds
CUP MARION
Vanilla ice Cream, Berry coulis, Whipped Cream
CUP LUCIE
Vanilla ice Cream, Chocolate sauce, Whipped cream
NOUGAT GLACE
Almond Ice Cream Mousse, Caramel sauce
FREDERIC CHEF /OWNER
ITEMS AND PRICES SUBJECTS TO CHANGE WITHOUT NOTICE
