386 A Fusion of Fine Eating - 386 A FUSION OF FINE EATING

Foie gras, pan seared and grilled over challa bread with a blueberry compote and topped with a Cabernet demi

Escargot, sauteed in a garlic butter Sherry sauce served with Chiabatta bread

Special not always available- pan sauteed grouper, lightly seasoned served over Spanish rice topped with black bean corn salsa, citrus sour cream and avocado

Special not always available- pan sauteed mahi mahi blackened and served with smokey orzzo

Chef's preparing Boneless Ribeye for the evening dining

Special not always available- garlic and herb marinated oven roasted lobster tail over angel hair pasta with spinach, roasted red pepper, mushrooms in a tarragon cream sauce

Clams Cosmo, appetizers with garlic herb butter house made stuffing and prosciutto

Kansas City bone in pork chop, topped with a peppercorn Cabernet demi and served with bacon braised collard greens and red skinned mashed potatoes

Filet Mignon tartar, seared and served rare with a citrus ponzu broth, dots of siracha, chopped scallions and julienne carrots

strawberry gorgonzola filet salad- spinach and romaine with Plant City strawberries, bleu cheese crumbles, candied pecans, sliced filet mignon and a balsamic vinaigrette

28 - 30 oz. - Tomohawk Ribeye bone in, getting prepped for dinner, usually lightly salted and peppered, served grilled to temperature and with mashed potatoes and vegetable medley

baked, stuffed Dover Sole - stuffed with a bacon, shrimp, spinach bread base stuffing over parmesan risotto, finished with scallions and basil oil garnish