Yellow Dog Cafe - Malabar, FL

Fresh baby mixed greens tossed with raspberry vinaigrette dressing, kidney beans, roasted pumpkin seeds, feta cheese and topped with grilled duck breast.

Fresh baby mixed greens tossed with citrus balsamic vinaigrette dressing, kidney beans, roasted pumpkin seeds and feta cheese.

Crisp romaine lettuce tossed with Caesar dressing, topped with shredded parmesan cheese and seasoned croutons.

Tender spinach leaves lightly tossed with blueberry vinaigrette, bleu cheese, fresh blueberries and toasted pecans.

Old fashion burger grilled and topped with romaine lettuce, fresh sliced tomatoes, and caramelized onions, served on grilled focaccia bread.

Blackened Grouper topped with house made remoulade sauce on grilled focaccia bread.

Albacore tuna salad mixed with red onions, green olives, celery, red peppers, and sun-dried cherries, then topped with fresh romaine lettuce, crisp bacon, sliced tomatoes, and havarti cheese on grilled focaccia bread.

Grilled portabello mushroom, roasted red peppers, artichoke hearts, and fresh spinach, topped with melted havarti cheese, and served on grilled focaccia bread.

Shredded beef tenderloin in barbecue sauce, topped with grilled onions, portabello mushrooms, havarti cheese, and served on grilled focaccia bread.

With caramel citrus glaze. Served with chef's choice of rice and vegetables.

Seasoned and grilled chicken breast topped with house made salsa, served with potato puffs and coleslaw.

Sautéed with red and green peppers, onions, and all served over pasta and tossed with your choice of marinara sauce or sautéed garlic and olive oil.

House made meatloaf with onions, celery and parmesan cheese. Served with demi-glaze, potato puffs, and chef's choice of vegetables.

Saloon style grouper filets, deep fried golden brown, and served with house made tartar dipping sauce, potato puffs, and coleslaw.

Grilled and topped with a choice of caramel citrus glaze or cherry-peppercorn sauce. Served with chef's choice of rice and vegetables.

Created with the freshest seafood and topped with shrimp and a house made saffron cream sauce. Served with chef's choice of rice and vegetables.

Five blackened shrimp with a crab meat and roasted red pepper sauce. Served with chef's choice of rice and vegetables.

Two crab cakes made with the freshest crabmeat and a house made saffron cream sauce. Served with chef's choice of rice and vegetables.

Our own corn fritters made with pan roasted corn, red peppers, and onions. Served with a sweet chili lime dipping sauce.

Wrapped in puff pastry and served over a cranberry-cherry sauce with fresh fruit and our homemade crackers.

Sautéed with garlic, lemon and white wine, served in a puff pastry.

Seared yellow fin tuna topped with a ginger and soy marinade.

Served with house made herb crackers and a warm cherry sauce.

Assorted cheeses served with accompanying accoutrements and house made herb crackers.

Served on top of potato pancakes with sour cream, salmon mousse, capers and fresh onions.

Topped with spinach, artichoke hearts, roasted red peppers and havarti cheese.

Crawfish and andouille sausage in stone ground grits, topped with grilled shrimp roasted red pepper coulis and spinach sauce.

Strips of tender chicken breast, hand cut and onion crusted. Served with caramel citrus glaze.

With a whole grain Dijon mustard dipping sauce.

Served with a warm blue cheese dip garnished with chopped green onion.

Fresh baby mixed greens tossed with raspberry vinaigrette dressing, kidney beans, roasted pumpkin seeds, feta cheese and topped with grilled duck breast.

Assorted greens, red beans, roasted pumpkin seeds and feta cheese tossed in a citrus balsamic vinaigrette.

Tender spinach leaves lightly tossed with bleu cheese, blueberries, toasted pecans and blueberry vinaigrette.

Crisp romaine tossed with parmesan cheese, classic Caesar dressing and our homemade croutons.

Half duckling with a raspberry, cranberry, cherry and peppercorn sauce. Served with braised red cabbage and potato pancakes.

Boneless chicken breast crusted with crispy onions. Served with a caramel citrus glaze.

Herb-Rubbed, grilled and finished with a natural lamb au jus.

8oz. hand cut in house finished with a Bordeaux Demi-glace.

Ask your server for the chef's choice this evening.

Sautéed Shrimp tossed in garlic, butter and our own special blend of Creole seasoning. Served over crawfish grits and vegetable succotash.

Accented with a vanilla bean infused praline sauce.

Layers of Mediterranean vegetables topped with a crab cake, and finished with a roasted red pepper and crab sauce.

Seared peppercorn crusted yellow fin tuna served over canton noodles tossed in a Ponzu sauce and mixed with Asian vegetables.

Potato crusted salmon served with sundried tomato risotto cake and asparagus. Finished with a saffron infused lobster cream sauce.

A spinach, artichoke heart, and roasted red pepper stuffed portabello topped with havarti cheese, accompanied by chefs assortment of fresh vegetables.

Our own corn fritters made with pan roasted corn, red peppers, and onions. Served with a sweet chili lime dipping sauce.

Wrapped in a puff pastry and served over a cranber-ry-cherry sauce with fresh fruit and our homemade crackers.

Sautéed with garlic, lemon and white wine, served in a puff pastry.

Seared yellow fin tuna topped with a ginger and soy marinade.

Served with house made herb crackers and a warm cherry sauce.

Served with a warm blue cheese dip.

Served on top of potato pancakes with sour cream, salmon mousse, capers and fresh onions.

Topped with spinach, artichoke hearts, roasted red peppers and havarti cheese.

Crawfish and andouille sausage in stone ground grits, topped with grilled shrimp roasted red pepper coulis and spinach sauce.

Strips of tender white chicken breast, hand cut and onion crusted. Served with caramel citrus glaze.

With a whole grain Dijon mustard dipping sauce.

Assorted cheeses serverd with accompanying accoutrements and house made herb crackers.