Fetishes - St Pete Beach, FL

grilled beef tenderloin, pepper encrusted and served with a peppery madagascar demi-glace

cajun remoulade

traditional, with mushrooms, sherry, asiago and cream, broiled gratin

large sea scallops, baked with mushrooms, diced tomatoes, garlic & white wine. parmesan & bread crumb cap, broiled gratin

six extra large escargots served in a french bread tower with garlic herb butter and gruyere, fresh basil olive oil

sweet prince edward island mussels, olive oil, white wine, garlic & crostini

toasted almonds, fresh fruit & flat breads

pineapple-terragon chutney garnish, toast points

sherry side

baked coho silver salmon, with a quiche-like crown of cubed french bread, feta, fresh herbs and egg white, dash of cream

marinated and sliced with a sweet red zinfandel reduction

new zealand lamb, oven roasted and herb encrusted, topped with roquefort crumbles

large key west pinks, grilled and served with a smokey tasso cream

boned, roasted and served with our subtly sweet jus orange.

all lump crab, our best

pacific halibut, steamed in parchment and served with lemon, capers, garlic and mushrooms

lightly bronzed redfish, topped with a creole style lobster sauce, made with diced tomatoes, diced bell peppers, garlic and sweet sherry.

herb infused bordelaise

herb infused bordelaise

8 oz. filet mignon, paired with our famous crab cake

6 oz. filet mignon, paired with our famous crab cake

center cut tenderloin, carved tableside with classic glace de viande, duchess potatoes and an array of vegetables

sauteed dover sole, filleted tableside and served with traditional beurre meuniere sauce.

family recipe, sauced with belgian chocolate

chocolate-chocolate chip or sherry vanilla with pralines

dark myers rum-brown sugar reduction over smooth port salut

classic layered dessert, with homemade keylime mousse

raspberry drizzle

traditional south american dessert. a light alternative to our rich dessert options. a great finish