Embers of Florida - Gainesville, FL

Served with mango-sweet pepper slaw, rice wine reduction and sriracha.

Served with sweet and sour marmalade.

Jumbo shrimp, cayenne, sriracha and red onion relish.

In house tenderized, hand breaded panko crusted with zesty remoulade.

Served with caramelized onions, arugula, strawberries, and balsamic reduction and herbed crostini.

Chilled jumbo shrimp with black pepper cocktail sauce and mango slaw.

Served with garlic, fresh tomatoes, onions and herbed crostini's.

Fresh chopped, caperberry, shallot and crostini's.

Poblano, honey, jalapeno pepper mix, red onions, lime, sriracha and house made tostones.

Wood-grilled prime filet mignon, caramelized onions, mushrooms, pesto, and crumbled blue cheese and balsamic glaze .

Tomato, fresh mozzarella, basil pesto, red onions, Parmesan, and balsamic reduction.

Selection of lump blue crab, shrimp cocktail, scallop ceviche, and sesame and pepper crusted tuna.

Served with colossal lump blue crab, and herbed crostini.

Served with crumbled goat cheese, shallots, marinated cherry tomatoes and balsamic vinaigrette.

Organic romaine hearts lightly grilled with Parmesan cracker and Kalamata olives.

Served with mandarin oranges, blueberries, spiced pecans and citrus-champagne vinaigrette.

Served with sun-dried tomato, herbed goat cheese, mushroom, organic spinach, and demi-glace.

Seared crispy skin down on a cast-iron skillet and drizzled with demi-glace.

Gratin of zucchini, squash, Vidalia onion, tomato, asparagus, sweet peppers and Portobello with Goat cheese.

Tender, slow-braised hind shank with thyme, garlic, and rosemary.

Fall off the bone beef with roasted-whole garlic and caramelized onions.

Mango, piquillo pepper, and apple cider reduction.

Caramelized onion jam and peppercorn sauce.

Fine-marbled flavor of a tender loin cut.

Most flavorful of our cuts.

Bone-in and well-marbled, you could not ask for a better steak.

Most tender of our cuts.

6 oz filet mignon and quartet of wood-grilled shrimp.

Hand cut from the center of the tenderloin.

Bone in filet mignon and New York strip loin.

Center-cut of tenderloin with three colossal diver scallops and bearnaise.

Buttery and tender filet of a world-renowned catch.

Coldwater salmon finished with lemon and white wine.

Light and flaky preparation of Florida's favorite game fish, dayboat caught.

The highest grade, center block cut tuna.

Pan-seared U10 diver scallops with lemon beurre blanc.

Vanilla custard with crisp sugar shell, topped with flaming grand mariner.

Rich, flourless, chocolate cake with a caramel drizzle.

Lemon curd layered cake with cream cheese icing and drizzled with Marasca cherries.

Vanilla bean cheesecake covered in warm bananas, pecans and a sugar rum sauce.

Two oven hot, house made, soft chocolate chip cookies with a cold pitcher of milk.

Chef selection of three cheese served with house made accompaniments.