Main Dining Room Sample Menu
Breakfast
| Egg White Frittata Roasted Roma Tomato, Spinach, Roasted Asparagus, Cotija Cheese, Home Fried Potatoes |
18 |
| Traditional Buttermilk Pancakes Warm Maple Syrup, Add Banana, Blueberry, or Chocolate Chips – 2 |
17 |
| Belgian Waffle Berry Compote, Whipped Cream, Warm Maple Syrup |
19 |
| Brioche French Toast Berry Compote, Whipped Cream, Warm Maple Syrup |
18 |
| Glazed Lobster Omelet Butter Poached Lobster, Hollandaise, Fine Herbs, Home Fried Potatoes, Arugula Salad, Tomato Provençal |
28 |
| Heart Healthy Quinoa Bowl Sunny Side Up Eggs, Chicken Apple Sausage, Shiitake, Arugula, Hearts of Palm |
17 |
| Acai Bowl Greek Yogurt, Assorted Berries, Toasted Nuts and Seeds, Banana |
15 |
| Smoked Salmon Red Onion, Caper, Cream Cheese, Choice of Bagel |
18 |
| Avocado Toast Toasted French Bread, Cucumber, Tomato, Arugula, E.V.O.O., Add Sunny Side Up Egg 2 |
18 |
| Low Country Shrimp and Grits Jimmy Red Corn Grits, Trinity, Tomato and Bacon Jus |
23 |
| House Made Corned Beef Hash Grain Mustard Hollandaise, Poached Eggs, Roasted Tomato |
18 |
| Eggs Benedict Poached Eggs, Irish Bacon, English Muffin, Hollandaise, Home Fried Potatoes |
18 |
| Breakfast Burrito Scrambled Egg, Potato, Chorizo, Shredded Cheddar, Avocado, Pico de Gallo, Tomatillo Salsa |
20 |
Grains & Cereals
| Irish Steel Cut Oatmeal | 8 |
| Greek Yogurt Parfait | 14 |
| Marsh Hen Mill Stone Ground Grits | 8 |
Fruits
| Sliced Fruit Plate | 12 |
| Assorted Seasonal Berries | 13 |
| Half Florida Grapefruit |
6.5 |
Fruit Juices
| Locally Sourced Orange & Grapefruit Juices | 5 |
| Apple, Cranberry, Prune, Pineapple, Tomato & V-8 | 4.75 |
Dinner
Appetizers
| Mediterranean Style Socca goat feta, poached pear, baby kale |
17 |
| Red Snapper Ceviche fennel, yuzu, passion fruit |
20 |
| Coquilles Saint-Jacques diver scallop, mushroom, gruyère |
23 |
| Charcuterie Plate traditional accompaniments |
28 |
| Pâté en Croûte pickled vegetables, red currant preserve |
18 |
Soups
| Manhattan Clam Chowder littleneck clam, crostini |
17 |
| Chilled Coconut & Papaya brûléed citrus |
14 |
Salads
| Gasparilla Inn Caesar white anchovy, asiago crisp, heirloom cherry tomato |
17 |
| Petit Frisée warm onion curd, candied pecan, prosecco vinaigrette |
16 |
| Winter Beets hazelnut, goat cheese mousse, watercress |
16 |
Entrées
| New York Strip rösti potato, roasted cipollini onion, red wine bordelaise sauce |
65 |
| Hand Made Ricotta Cavatelli hazelnut, butternut squash, olivewood balsamic |
26 |
| Bone-In Cheshire Pork Chop harissa brussels sprout, lemon tahini cream |
45 |
| Red Snapper fall caponata, agrodolce, herb focaccia |
38 |
| Bell & Evans Roasted Chicken confit leg, fingerling potato, sage jus |
36 |
| Red Wine Risotto parmigiano-reggiano, wild mushroom conserva |
28 |
| Day Boat Scallops parsnip silk, sunchoke, pomegranate molasses |
45 |
| Clam Coconut à la Nage sticky jasmine rice, celery, coconut broth |
36 |
Dessert
| The Gasparilla Inn Key Lime Pie Toasted Meringue, Raspberry Coulis |
12 |
| Bread Pudding Butter Pecan Ice Cream, Salted Caramel Bourbon Sauce |
12 |
| Free Standing Crème Brûlée Florida Orange Reduction, Pomegranate Sorbet |
12 |
| Individual Apple Strudel Toasted Walnut, Caramel Ice Cream |
12 |
| Black Currant Mousse Spiced Tuile, Dark Chocolate Sauce |
12 |
| Fresh Fruit Plate & Choice of Sorbet | 12 |
| Today’s Selection of Ice Creams and Sorbets | One Scoop – $5 Two Scoops – $9 |
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