Maison Martinique - Vero Beach, FL

A Little Taste of the Islands. Jumbo Lump Crab Blended with Fresh Herbs, Colorful Peppers and a Hint of Caribbean Spice. Presented with a Roasted Garlic and Lime Aioli

Baked with a Brandy Garlic Cream Sauce and Forest Mushrooms and Presented with Toasted Herb Rusk Points

Pan Seared to Perfection and Presented with a Port Wine and Cracked Pepper Jelly, A Sun Dried Fruit Trio, Toasted Pecans and Grilled Date Nut Bread

Fresh Gulf Shrimp Served Ice Cold with "Bloody Mary" Cocktail Sauce

A Savory Pastry of the Day. Please Consult Your Server for Today's Specialty

Classically Made and Finished with Cream and Aged Cognac

Topped with Gruyere Cheese and Baked to a Perfect Golden Brown

Classically Seasoned and Topped with Shredded Cheeses and Diced Onion

Crisp Romaine Tossed with Fresh Herbes de Provence Croutons, Shaved Asiago Cheese, and House Made Parmesan Garlic Caesar Dressing

Tender Sweet Boston Lettuce Presented with Herb Marinated Chevre, Belgian Endive, Diced Roma Tomatoes, Toasted Pecans, Pickled Red Onion and Local Micro Greens

Fresh Hearts of Palm Served with an Island Spiced Aioli. Presented with Torn Lettuce, Vine Ripe Roma Tomato and Local Micro Greens

A Crisp Wedge of Iceberg Lettuce Presented with Crumbled Roquefort Cheese, Crispy House Cured Pork Belly, Tomato Concasse, Toasted Pecans and Sweet Red Onion. Topped with our House Made Roquefort Cream

Prepared Sautéed with a Fresh Dill Lemon Butter Sauce or Baked with an Herbed Three Cheese and Panko Crust...

Succulent Dover Sole Filet Pan Sautéed with Maitre d'Hotel Butter and Fresh Lemon. Topped with a Fresh Tarragon and Watercress Sauce

Flame Grilled with Fresh Lemon and Brushed with Butter. Finished with a White Wine Butter Sauce

Fresh Clams, Mussels and Shrimp Sautéed with a Saffron Cream Sauce and Presented on a Bed of Fresh Tagliatelle Pasta. Topped with Freshly Shaved Asiago Cheese

Tender Breast of Chicken Sautéed with a Forest Mushroom Blend, Shallots, Escoffier's Demi-Glace and a Hint of Aged Cognac

A Half of Maple Leaf Farms Duck Roasted to a Crisp Golden Brown with a Fresh Thyme and Indian River Citrus Infused Butter. Topped with a Classic Sauce Bigarade

Tender Pheasant Roasted to Perfection with Fresh Rosemary and Brown Butter. Finished with Creamy Sauce Normande with Calvados Brandy, Dry Cider and Fresh Macintosh Apple Slices

A Thick Cut Porterhouse Steak Pan Seared with Fresh Rosemary and Topped with a Wild Mushroom Blend and a Rosemary Infused Demi-Glace

Pan Seared with Fresh Rosemary and Chopped Garlic. Presented with Rosemary Infused Sauce Duxelles

An 8 oz. Center Cut of Prime Chairman's Reserve Beef Tenderloin. Simply Seasoned with Sea Salt and Grilled to Perfection. Presented with a Classic Sauce Béarnaise

12 Ounces of Prime Chairman's Reserve New York Strip Flame Grilled and Presented with a Green Pepper Corn Sauce

A Steak Lovers Dream! An 18 oz. Bone In-Rib Eye Steak Grilled to Perfection and Topped with a Simple Escoffier's Demi-Glace

Fork Tender Prime Chairman's Reserve Beef Short Ribs Braised for Hours with Rich Beef Stock Fragrant Herbs and Cabernet Sauvignon Wine. Topped with a Sauce

Classically Made and Finished with Cream and Aged Cognac

Topped with Gruyere Cheese and Baked to a Perfect Golden Brown

Classically Seasoned and Topped with Shredded Cheeses and Diced Onion

Crisp Romaine Tossed with Fresh Herbes de Provonce Croutons, Shaved Asiago Cheese, and House Made Parmesan Garlic Caesar Dressing

A Crisp Wedge of Iceberg Lettuce Presented with Crumbled Roquefort Cheese, Crispy House Cured Pork Belly, Tomato Concassee, Toasted Pecans and Sweet Red Onion. Topped with our House Made Stilton Cream

Fresh Gulf Shrimp Served Ice Cold with a "Bloody Mary" Cocktail Sauce

A Little Taste of the Islands. Jumbo Lump Crab Blended with Fresh Herbs, Colorful Peppers and a Hint of Caribbean Spice. Presented with a Roasted Garlic and Lime Aioli

Freshly Ground Wagyu Beef Pan Seared with our Signature Rub and Presented with Vine Ripe Roma Tomatoes, Sautéed Forest Mushrooms and Roquefort Cheese. Served on Soft Slider Rolls

Prime Fork Tender Beef Short Ribs Braised For Hours with Cabernet and Served with Sautéed Onions, Gruyere Cheese and Micro Greens. Served on Soft slider Rolls

Golden Brown Crab Cakes Topped with Micro Greens, Vine Ripe Tomato and a Creamy Island Aioli. Served on Soft Slider Rolls

House Made Kettle Chips Tossed with White Truffle Oil and Shaved Asiago Cheese

Toped with Gruyere Cheese and Baked to a Perfect Golden Brown

A Classic Cuban Recipe Topped with Shredded Cheese and Diced Onions

Crisp Romaine Tossed with Fresh Herbes de Provence Croutons, Shaved Asiago Cheese and House Made Parmesan Garlic Caesar Dressomg

Sweet Boston Bibb Lettuce Presented with Her Marinated Chevre, Belgian Endive, Diced Roma Tomatoes, Pickled Red Onion andLocal Micro Greens

Flame Grilled with Fresh Lemon and Brushed with Butter. Finished with a White Wine Butter Sauce

Tender Breast of Chicken Sauteed with a Forest Mushroom Blend, Shallots, Escoffier's Demi-Glace and a Hine of Aged Cognac

Fork Tender Prime Chairman's Reserve Short Ribs, Braised for Hours with Rich Beef Stock, Fragrant Herbs and Cabernet Sauvignon Wine Topped with a Sauce Regence

A Little Taste of the Islands. Jumbo Lump Crab Blended with Fresh Herbs, Colorful Peppers and a Hint of Caribbean Spice with a Roasted Galic and Lime Aioli

Prepared Sauteed with Fresh Lemon Butter Sauce or Baked with an Herbed Three Cheese and Panko Crust

Pan Seared with Fresh Rosemary and Chopped Garlic. Presented with Rosemary Infused Sauce Duxelle

A 6oz Center Cut of Prime Chairman's Beef Tenderloin, Simply Seasoned with Sea Salt and Grilled to Perfection. Presented with a Classic Sauce Bearnaise

Plum Snails Sauteed in a rich Roguefort Cream with a hint of Roasted Garlic. Presented with Grilled Rusks

Grilled Bison made with Sun Dried Cranberries and Conaque. Served with Spiced Honey Aioli. Pan Seared Rabbit made with a white wine and fresh herbs. Served with a Stone Ground Mustard. Grilled Wild Boar mad with aged Brandy and fresh blueberries. Served with Winter Fruit Compose.

Tender Pork Belly Pan Seared and Presented with Port Wine Glasé and a Nest of Angel Hair Winter Vegetables

Slow Braised in Fragrant Herbs and Vegetables till Fork Tender. Presented with Creamy Whipped Potatoes, Braised Vegetables, and a Rich Red Wine Demi-Glaze.

Flame Grilled and Topped with and Indian River Citrus Butter. Presented with Herbed Wild Rice and Vegetable du jour.

An 8 oz. Center Cut Beef Tenderloin Steak Topped with Classic House Made Béarnaise. Presented with Whipped Potatoes and Vegetable du jour.

Jumbo Sea Scallops Pan Seared, topped with Lump Crab and finish with White Wine. Presented with a Fresh Lemon Hollandaise and Julienne Winter Vegetables.

Roasted with Fresh Herbs till Golden Brown. Presented with a Walnut and Apple Demi-Glaze, Wild Rice and Vegetable du jour.