Venetian Room - Orlando, FL

large escargot and exotic mushroom, cep ragout, toasted georgia pecans, cabernet reduction

pan fried lump crab cake with a pommerey creamy mustard sauce, topped with a black sesame savoy cabbage slaw

parmigiano reggiano shavings, sunny side up quail egg, toasted capers

gorgonzola crusted petit filet of beef, sun dried tomato potato gnocchi, cognac cream pearl onion sauce, truffle shavings

cream of lobster and sherry baked with puff pastry

sweet spanish, bermuda and vidalia onions, roasted garlic flan

mache, yellow tomato, jumbo asparagus, shaved fennel and black pepper crusted chevre cheese, chili infused vinaigrette, aged balsamic

layers of bibb lettuce and vine ripe tomatoes with chopped eggs, foccacia croutons, orange champagne dressing

julienne granny smith apples, walnut crusted warm saga bleu cheese, spiced walnuts, walnut oil vinaigrette

red and yellow tomatoes, olive tapenade vinaigrette, roquefort blue crumble, caramelized pecans

seared filet of beef with barley rhubarb chard, fennel and pernod strudel, yukon gold potato croquette, shaved black truffle red wine reduction

pan roasted veal chop, wild mushroom polenta cake, baby eggplant, broccolini, porcini cream sauce

citrus crab meat crusted sea bass, okinawa sweet potato puree, steamed bok choy duet of caviar

three cheese focaccia stuffed free range chicken, creamy quinoa, purple cauliflower, orange blossom honey baby carrots, sage beurre rouge

wild fennel roasted kurobuta pork chop, fennel croquette, duet of asparagus, grilled marinated cippollini onions, pernod velouté

truffle demi, porcini cream, green peppercorn sauce, duet of yellow and green squash flan, heirloom carrots, marble roasted sour cream potato

five spice slow braised bison short ribs, onion jam, truffle parsnip puree, natural jus

sautéed dover sole, purple potato hash, asparagus gratin, vermouth roasted caper and butter sauce