Gulf Bistro - Madeira Beach, FL

Potato, bacon and navy bean in creamy veloute.

Green mix, tomato, asparagus, mushroom, diced red pepper.

Green mix, goat cheese melt on toast with honey and bacon.

Green mix, homemade blue cheese terrine with marmalade and nuts.

Homemade pork and duck pate.

Asparagus gratin with parmesan cheese.

Crepes with brie cheese and berry coulis.

Snails in creamy butter garlic sauce.

Goat cheese, brie cheese, blue cheese, and Conte cheese.

Baby shrimp, bay scallop, salmon in rich lobster béchamel sauce and gratine.

Sauteed frog legs in parsley garlic butter.

Steamed mussels in white wine and shallot creamy sauce.

Ground beef topped with mashed potatoes gratine.

Linguini with grouper, salmon, shrimp, scallop. Tomato asparagus in lobster sauce.

Broiled Snapper with garlic, capers and red pepper in hollandaise sauce.

Sauteed salmon filet encrusted with potatoes in bearnaise sauce.

Broiled grouper with tomato, clove garlic, olive, spring onion, rosemary, Amis jus sauce.

Sauteed sea scallops and shrimps with pistachio, bacon in butter sauce.

Grouper, shrimp, clam, scallop, and mussels in a rich broth tomato, garlic, olive oil, and anis Ricard broth.

Chilean sea bass topped with golden almond, a touch of citrus vodka Beurre blanc.

Sauteed chicken breast with bacon in dijon mustard sauce.

Sauteed pork tenderloin topped with brie cheese in berry sauce.

Roast duck breast in orange and triple sec sauce.

New Zealand lamb chops in rosemary white wine garlic sauce.

Veal sweetbread, a touch of brandy in mushroom sauce.

Sauteed veal tenderloin with mushrooms in demi-glace creamy sauce.

Roast 16 ounces beef tenderloin. Served for one or two persons.

Vanilla ice cream, orange marmalade, whipped cream.

Vanilla ice cream, caramel sauce, whipped cream, toast almonds.

Vanilla ice cream, berry coulis, whipped cream.

Vanilla ice cream, chocolate sauce, whipped cream.

Almond ice cream mousse, caramel sauce.