Gulf Bistro
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Holidays Menus

Dinner Menu
SOUP

ONION SOUP GRATINE                                                                                         $9

VELOUTE PAYSAN                                                                                                   $9
Potato, bacon and navy bean in creamy veloute

LOBSTER BISQUE                                                                                                    $10


SALAD (served with homemade dressing)


GARDEN SALAD                                                                                                        $9
Green Mix, Tomato, Asparagus, Mushroom, Diced Red Pepper 

FARMER SALAD                                                                                                        $10
Green Mix, Goat Cheese Melt on Toast with Honey and Bacon 

FLORENCE PLATE                                                                                                    $11
Green mix, homemade blue cheese terrine with  marmalade and nuts


APPETIZERS

COUNTRY STYLE PATE                                                                                           $10
Homemade Pork and Duck pate

ASPARAGUS GRATINE AU PARMESAN                                                             $10
Asparagus gratine with Parmesan Cheese

CREPES AU BRIE                                                                                                       $10
Crepes with Brie cheese and Berry coulis

ESCARGOTS EN COCOTE                                                                                        $10
Snails in Creamy Butter Garlic Sauce

CHEESE PLATE                                                                                                          $13
Goat cheese, Brie cheese, Blue cheese and conte cheese

SEAFOOD GRATINE                                                                                                 $12
Baby shrimp, bay scallop, salmon in rich lobster béchamel sauce and gratine

CUISSE DE GRENOUILLE MEUNIERE                                                               $12
Sauted Frog Legs in Parsley Garlic Butter

MOULES MARINIERE                                                                                              $13
Steamed Mussels in White Wine and Shallot creamy sauce

PARMENTIER DE PORC                                                                         $12
Shredded porc topped with mashed potatoes gratine



TABLED’HOTE, SPECIAL 4 COURSES MEAL

Add $14 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 $6 for Crème Brule flambed Grand Marnier)



CHEF’S DINNER SPECIALITIES

SEAFOOD SERVED WITH RICE AND MIXED VEGETABLES

SNAPPER LUCIE                                                                                                         $23  
BROILED SNAPPER WITH GARLIC, CAPERS AND RED PEPPER IN HOLLANDAISE  SAUCE

MAHI MAHI AMANDINE AU CITRON VERT.                                                    $25
SAUTED MAHI MAHI FILET WITH GOLDEN BROWN ALMONDS IN  LIME BUTTER SAUCE

SAUMON EN ROBE DES CHAMPS                                                                       $22 
SAUTED SALMON FILET ENCRUSTED WITH POTATOES IN BEARNAISE SAUCE  

GROUPER ROTI PROVENCAL                                                                               $26
BROILED GROUPER WITH TOMATO, CLOVE GARLIC, OLIVE, SPRING ONION,ROSEMARY, AMIS JUS SAUCE


ST JACQUES ET GAMBAS AU GINGEMBRE                                                     $28
SAUTED SEA SCALLOPS AND SHRIMPS WITH ALMONDS AND BACON IN GINGER AND LIME SAUCE 

LA SOUPE DU CHEF ‘BOUILLABAISSE WAY’                                                   $30
GROUPER, SHRIMP, CLAM, SCALLOP AND MUSSELS IN A RICH BROTH
TOMATO, GARLIC, OLIVE OIL AND ANIS RICARD BROTH


MEAT SERVED WITH POTATO GRATIN AND MIXED VEGETABLES


POULET A LA MOUTARDE DE DIJON                                                                $22
SAUTED CHICKEN BREAST WITH BACON IN DIJON MUSTARD SAUCE


PORC AU BRIE SAUCE BERRY                                                                               $23
SAUTED PORK TENDERLOIN TOPPED WITH BRIE CHEESE IN BERRY SAUCE


MAGRET DE CANARD A L’ORANGE                                                                      $26
ROAST DUCK BREAST IN ORANGE AND TRIPLE SEC SAUCE

COTE D’AGNEAU AU JUS                                                                                         $27
NEW ZELAND LAMB CHOPS IN ROSEMARY WHITE WINE GARLIC SAUCE

RIS DE VEAU PANAME                                                                                             $27
VEAL SWEET BREAD, TOUCH OF BRANDY IN MUSHROOM SAUCE

MEDAILLONS DE BOEUF***                                                                                  
SAUTED 6 onces FILET MIGNON                                                          $28
SAUTED 8 onces TWO MEDAILLONS                                                   $32

MEDAILLONS DE VEAU AUX CHAMPIGNONS                                      $28
SAUTED VEAL TENDERLOIN WITH MUSHROOMS IN DEMI GLACE CREAMY SAUCE


CHATEAUBRIAND***                                                                                                $62
ROAST 16onces BEEF TENDERLOIN ( served for one or two persons) 

***CHOICE OF SAUCE BEARNAISE, BLUE CHEESE, GREEN PEPPER


  Add $7for share plate. Gratuity of 20 % for party of 6 and more

DESSERTS $7


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 $13

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