Seagar's Restaurant - Destin, FL

a blend of five onions simmered in a hearty beef stock and finished with crouton, melted jarlsberg and gruyere cheese

a fragrant and rich maine lobster broth with cream and brandy, garnished with coral cream, and maine lobster

marinated gulf shrimp and jumbo lump crab, served with cocktail sauce

jumbo lump crab, bacon and spinach, melted leek, garlic, lemon and thyme

petals of brussels sprouts, bacon, and onion jus

chef's featured accompaniments

baked jumbo lump crab cake with crisp medallions of green tomato and eggplant, served with a tasso spiced butter sauce

red snapper with orange and basil, tuna with lemon and chive, crushed avocado, tomato relish and corn crisps

panko coated and fried, served with roasted pepper coulis

pan-roasted artichokes, saffron and leek purée and lemon sabayon

grilled pork belly with sweet heat glaze

toast points, egg yolks, egg whits, sour cream, chives and chilled vodka

1/2 lb per person

2 per person

1/4 lb per person

fresh baby spinach, baby arugula with roasted pears, red onion, maytag bleu cheese crostini, crispy bacon, topped with a warm applewood smoked bacon dressing

florida navel and blood oranges, frisée, almonds, red onion and a honey-lemon vinaigrette

baby iceberg lettuce, oven-roasted tomatoes, bacon, radish, pickled red onion, crouton and house-made ranch or blue cheese dressing

oven-crisped artichokes and roasted shallot vinaigrette

seagar's traditional caesar salad prepared tableside

crispy gulf oysters, swiss chard and a pepper sauce

lightly battered and fried, served with honey mustard

field mushrooms, fava beans and a sherry and sage pan jus

steamed or broiled, two pounds or larger, prepared and cracked by our chef

one pound split, steamed and served with drawn butter

served with drawn butter

sauteed to perfection, filleted tableside and served with brown butter, capers and lemon

vanilla spiked tropical fruit compote, whipped cream

from the carnegie deli of nyc, rich vanilla cheesecake

bananas or peaches, flambéed, served over vanilla ice cream

salted carmel, plum chutney, hazelnut crumble

assorted berries and a cinnamon cream

with fresh berries