Englewoods On Dearborn Restaurant & Bar - Englewood, FL

Baked artichoke and crawfish in a Parmesan cheese sauce and cheddar cheese topping, with pita bread.

Shrimp and scallops marinated in lime juice, chopped celery, scallions, red pepper, and olive oil.

Smoked salmon with chopped red onions, capers, and horseradish sauce, with pita bread.

Sweet tai chili sauce.

Served with pepper jelly.

Sushi grade ahi tuna seared with wasabi and pickled ginger.

Fried shrimp with a coconut breading, with pineapple apricot horseradish sauce.

Breaded strips of chicken breast, Fried.

Crispy, tossed in a creamy, spicy sauce.

Grilled 8 oz. Angus beef.

Served with cole slaw and tartar sauce.

Crispy artisan salad mix topped with seared ahi tuna, fresh pineapple, and avocado. Served with mandarin ginger dressing.

Mixed greens, pepperoncini peppers, greek olives, feta cheese, grilled shrimp, and Greek dressing.

Grilled or blackened chicken breast atop crispy artisan salad mix with strawberries, mandarin oranges, and walnuts. Served with raspberry vinaigrette dressing.

Crispy Romaine lettuce, shaved Parmesan cheese, croutons, and Caesar dressing.

Swordfish grilled and topped with a crawfish diablo cream sauce.

Grilled and served with pepper jelly.

Red snapper sauteed in lemon butter and capers.

Melt in your mount tender baby back ribs with sweet baby rays barbecue sauce.

12 oz. rib eye steak topped with a brandy peppercorn cream sauce.

12 oz. rib eye steak with grilled onions and mushrooms.

Chef's special. Pounded pork, lightly breaded and pan fried.

Sauteed chicken and tomato slices, topped with provolone white wine butter sauce, over sauteed spinach and 1 additional side.

Chicken breast sauteed in shallots, mushrooms, and marsala wine demi glaze sauce.

This dish screams New Orleans. Sauteed shrimp and andouilles sausage stew served over fried cheesy grits.

Creole shrimp stew over white rice.

Shallots, scallions, white wine, garlic, and olive oil topped with grilled shrimp tossed in penne pasta.

Mild available. Crawfish sauteed with green onion, garlic, and cayenne pepper, finished with light cream tossed in penne pasta.

Cream Parmesan sauce over penne pasta.

Pounded pork, lightly breaded, and pan fried.

Warm molted cake with ice cream.