RAW & CHILLED
EAST & WEST COAST OYSTERS*27,00 $US
half dozen of U.S. BEST with shallot & mignonette sauce
CHILLED PRAWNS* 18,00 $US
5 prawns with lemon, old bay, chervil, spicy cocktail sauce
CRAB LUMP COCKTAIL24,00 $US
5 oz white lump colossal crab meat chilled over ice
SEA SCALLOP CEVICHE •17,00 $US
U10 scallops, avocado, red onion, fresno peppers, English cucumber, and a citrus marinad
THE BIG SOUTH260,00 $US
one dozen oysters, five chilled pr<1wns, 1 lb king cr<1b, lobster tads, old bay shallot & blood orange mignonette
THE 18th TOWER 400,00 $US
one dozen oysters. chilled 3 lb. whole Maine lobster, five chilled prawns, sea scallop cevtehe, Ah1 tuna, king crab shallot & blood orange mignonette, spicy cocktail
18 SOUTH CAVIAR SERVICE'
IMPERIA RESERVE KALUGA 30g l $120
PETROSSIAN TSAR IMPERIAL OSSETRA 30g l $225
served with blinis, creme fraiche, smoked fish and smoked oysters
APPETIZERS
FIG & FETA PECAN SALAD
arcadIan greens, a fig and honey vinaigrette, feta cheese, figs, and candied pecan
CEASAR SALAD*15,00 $US
crisp romaine leaves, avocado, pickled onions, heirloom tomatoes, shaved asiago & anchovies
LOBSTER BISQUE 22,00 $US
trad1ctonal smooth and creamy Mame lobster bisque served In a boule bread bowl, garnished with crema and lobster
OYSTERS ROCKEFELLER 18,00 $US
traditional smooth and creamy Maine lobster bisque served In a Boule bread bowl, garnished with cre
YELLOWFIN CRUDO*23,00 $US
6 oz sash1mi Yellowfin dressed with fresh greens and a seasonal gastrique sauce
WHITE TRUFFLE CAVIAR DEVILED EGGS* 16,00 $US
4 white & black truffle, topped with caviar and garnished with fresh chives
ESCARGOT GRATINE 13,00 $US
5 escargot served In brown butter and a blend of three cheeses and toast point
MAINE LOBSTER ROLL 40,00 $US
2 hand stuffed Boston baked rolls, overfilled lobster and creamy aioll
NORWEGIAN KING CRAB
Harvested straighL from the fishing village of Bugoynes In SoULh Varanger, Norway. Served with lemon-garlic butter
LEGS & CLAWS $8 PER oz
Minimum 16oz
STEAK
Our cuts are dry-aged in house and cooked over a live fire fueled by a mixture of local Florida hard woods. Served with truffle sauce and peppercorn sauce
KOBE BEEF
TAJIMA - HYOGO PREFECTURE - JAPAN
TAJIMA - HYOGO PREFECTURE - JAPAN A5 Japanese TARTARE ($ 45 PER 3 02.)
trench mustard, capers, Cornichon creme fraiche, quail egg yolk, and roasted bone marrow
AS JAPANESE SLIDER 60,00 $US
4 sliders- 4 oz Kobe beer stacked with brioche and a horseradish crema and dressed greens topped with caviar and gold
AS JAPANESE STRIPLOIN* 45,00 $US
3 oz ponzu glazed Silsh1mi dressed with wasabi creme fraise and sweet pea puree watercres
ANGUS BEEF
PORTERHOUSE (20oz)72,00 $US
BONE IN FILET (18oz)65,00 $US
Oscar available upon request 15,00 $US
SEA
MAINE LOBSTER $MP
3 lb whole -steamed - drawn butter, grilled lem
CHILEAN SEABASS 44,00 $US
baked and stuffed, coal roasted vidal1a onion, salsa verde, Thal basil with grilled ltme
SPANISH CRAB CAKE 28,00 $US
6 oz cake served with a katsu curry cream sauce with chives and grilled lemon topped with crispy fried leeks
SIDES
HAND CUT TRUFFLE STEAK FRIES 16,00 $US
BACON & ASIAGO CREAM SPINACH10,00 $US
CHEF CHOICE FRITTERS 15,00 $US
JUMBO WHITE ASPARAGUS 15,00 $US
LOBSTER MACARONI 22,00 $US
HABLANO CREAMED CORN 13,00 $US
ONE LB BAKED POTATO LOADED 15,00 $US
