Courtine's - Stuart, FL

Wrapped in seaweed,cajun rice panko crusted with wasabi and soy sauce

over couscous, vegetable brunoise, wasabi creme, red pepper aioli

thinly sliced salmon, served raw with sesame soy vinaigrette, onions, capers, tomato. garnished with garlic croutons and wasabi

thinly sliced beef tenderloin served raw with chopped onions, parmesan cheese, black pepper and basil vinaigrette on a bed of greens

baked in garlic herb butter with a splash of cognac and crowned with puff pastry

garnished with fresh fruit and sun dried cranberry chutney

blackened tenderloin tips over angel hair pasta with a spicy jambalaya sauce

served rare over couscous with vegetable brunoise, wasabi cream, and red pepper aioli

deep fried to a golden brown, served with orange dipping sauce, and fried plantains

chopped beef tenderloin served raw with herbs, capers, anchovies, onions, and a touch of cognac

ayered with mango and cream garlic dressing

baby greens, red cabbage, cucumber, tomato and carrots with a choice of house dressings

grilled salmon marinated in garlic soy sauce, basil, and olive oil. served with garlic croutons and our special house dressing

seared with cajun spices

grilled beef tenderloin tips, mixed baby greens, spinach, roasted pepper, cucumber, tomato, carrots, basil vinaigrette dressing. garnished with horseradish sauce

served with roasted red peppers and balsamic vinaigrette

grilled chicken, home made garlic croutons, and our house specialty dressing

Topped with gorgonzola dressing, grilled shrimp wraaped in bacon

with warm goat cheese in fillo pastry, fried panko crusted brie

braised in a rich cabernet wine sauce with carrots, tomato, onions, garlic and thyme

sauteed with caramelized onions, grilled bacon and a port wine sauce

served with horseradish garlic butter finished with demi-glace

stuffed with gorgonzola, fresh spinach. served with port wine demi-glace and balsamic reduction

black pepper, demi-glace and a touch of cognac

oven roasted with dijon mustard, garlic and thyme served with lamb demi-glace

shallots, mushrooms, cream and Dijon mustard

crusted in black peppercorn, demi-glace peppercorn cognac sauce

Jambalaya sauce simmered in onions, peppers, tomatoes and cajun spices

jumbo shrimp coated with coconut and bread crumbs, deep-fried to golden brown and served with grand marnier dipping sauce

egg battered and sauteed, topped with fresh tomatoes, capers, and served with lemon butter sauce

poached in white wine and lemon juice, served with a light dill cream sauce on a bed of wilted spinach

Shrimp, scallops, clams, mussels and fish in a saffron broth with tomatoes, garlic, celery, leeks and a touch of pernod

filet of today's fresh catch crusted in japanese bread crumbs, deep fried, then topped with tomatoes and capers with lemon butter sauce

sauteed morsels of lobster with sherry mushroom sauce, served on a bed of spinach

vanilla infused grand marnier sauce

panko breaded and served with capers, tomato, lemon butter sauce

garnished with cabernet poached apples and cranberry chutney. port wine demi-glace

broccoli, spinach, mushrooms, tomato, basil and garlic butter over angel hair pasta

chicken, shrimp, and sausage simmered in onions, peppers, tomatoes, celery with cajun spices (spicy)