Ox Grill Restaurant - Orlando, FL

Grilled duck served over a bed of pear puree, roasted potatoes, and Portobello mushrooms.

Angus filet mignon seasoned to perfection served with pumpernickel bread.

Slow cooked and flambe in cognac served with ox sauce.

Lobster cooked in beetroot juice served on ginger beet tartare and green apples.

Pan seared frog legs in lemon butter sauce drizzled with Swiss cheese mustard cream.

Crispy fried squid and applewood bacon served over chilled cucumber slaw.

Pan seared foie gras and figs served over brie cream sauce.

Pan seared lamb chops, spiced chocolate sauce with pears and figs.

Jambonette chicken breast over pumpkin puree, catupiry cheese and seasonal vegetables.

Pan seared sea bass served with glazed baby vegetables and fried calamari tentacles.

Bacalhau simmered in extra virgin olive oil, served with broccolini, garlic, onion, roasted potatoes, black olives, and eggs.

20 oz. grilled Angus ribeye, served with roasted potatoes and garlic.

Slow cooked bone in pork shank served over aligot mashed potatoes, seasonal vegetables, and red wine reduction.

32 oz. Angus tomahawk cooked to perfection, served with baby vegetables, roasted fingerling potatoes, and Diane sauce.

Sauteed in garlic with homemade green plantain mash.

Grilled Angus filet mignon, shrimp, and asparagus over au poivre sauce.

Sauteed in garlic with homemade green plantain mash.

Squid ink tonnarelli pasta tossed with sauteed shrimp, clams, and scallops.

Sauteed in garlic with homemade green plantain mash.

Light cucumber sorbet and poached strawberries, fresh oranges, raspberries, and bitter sweet cucumber served on ox jello.

Chocolate mousse, lavender, and petit gateau.

Strawberry cheesecake with meringue and a special ox fresh cream.

Lemon meringue pie, pine nut ice cream, and espresso drizzle.

Chef's seasonal fruit selection, fresh homemade whipped cream, and merengue.