C Level Wine Bar - Bonita Springs, FL

Marinated red dragon tuna pan-seared to rare and served with wasabi, ginger soyand gari.

New Zealand half rack with fresh English mint and mashed potatoes.

Seared colossal crab meat served with arugula, pineappleand mango habanero salsa.

Tomatoes, garlicand basil over crostinis drizzled with balsamic reduction and EVOO.

Served with capers, red onion, diced eggand goat cheese.

Sliced mousse of duck foie gras with truffles served with preserves and garlic bread.

Fresh Pei mussels in a spicy tomato sauce and crusty bread.

Grilled English salted cheddar cheese on sliced sourdough bread, served with Branston sweet pickle and piccalilli mustard pickle.

Covered in our house butter and baked, served with garlic bread.

Homemade Dordogne chicken liver pate with red onion marmalade and garlic bread.

Fresh shrimp, scallopsand crab served in a tangy cocktail sauce.

Jumbo shrimp served with fresh cocktail sauce and horseradish.

Served in a sourdough bread bowl.

Fresh romaine with Parmesan and croutons.

Mixed greens, red onions, olives, peppers, baby heirloom tomatoesand feta cheese.

Iceberg with bacon, tomatoesand crumbled blue cheese dressing.

Roasted in a pistachio vinaigrette, topped with whipped goat cheese.

Mixed greens, baby heirloom tomato and red onions with blue cheese and champagne vinaigrette.

Heirloom tomatoes and burrata mozzarella with EVOO and balsamic reduction.

English white cheddar, stilton bleu, Delice de Bourgogne, camembert, goatand brie served with garlic bread.

Classic French cheese baked to perfection topped with garlic, parsley, EVOO and toast soldiers.

Roasted half duck and raspberry sauce.

14 ounces charbroiled veal chop topped with a mushroom bordelaise sauce.

Served with fresh English mint.

8-ounce black Angus filet presented with reduced cognac, heavy cream and peppercorn sauce.

Twin 4-ounce black Angus medallions of beef, topped with foie gras, trufflesand Madeira demi-glace sauce.

9-ounce coldwater tail served with drawn butter.

Pan-seared mediterranean sea bass served in a rich caper and butter sauce.

Scallops and 4-ounce black Angus filet served with sauce au Poivre and candied peppercorn bacon.

Served with a ginger butter sauce.

Twin 4-ounce crab cakes topped with dill aioli sauce.

Large scallops served with sauteed spinach and Rockefeller sauce.

Served with seasonal berries and homemade whipped cream.

Blackberries, raspberries and seasonal berries served with ice cream and drenched with Chambord liqueur.

The classic French dessert.

Served with vanilla ice cream.

The ultimate sundae, chocolate and vanilla ice cream, served with chocolate surprises, covered in hot fudge.

Coffee ice cream, whipped creamand expresso.

Selection of cheese and biscuits.

Vanilla ice cream served with a cadbury flake.

Served with vanilla ice cream.