Entrees

Imported French snails prepared in garlic butter, fine herbs and brandy

Prince Edward Island Mussels sauteed with mushrooms, apple smoked bacon, Granny Smith apples and apple brandy

Tender scallops in a sauce of Madeira wine, cream, and Gruyere cheese

Hand cut prime tenderloin, shallots, caper, Worcestershire, cured egg yolks and garlic crostini

Tiger Shrimp, tomato fennel compote, Sambuca bacon cream, frizzled leeks

French onion soup with a touch of Madeira wine in a crock pot au gratin

Prepared daily

An old family recipe brought to you from Spain

Miguel's signature Caesar salad prepared tableside. It is the Best in Sarasota, period!

Flambéed  apple smoked  bacon with brandy, warm maple vinaigrette, candied pecans, blue cheese crumbles, tossed with baby spinach

Sauteed then baked to perfection, topped with your choice of a lemon caper sauce, or Almandine sauce

Fresh shrimp, scallops, and salmon sauteed in a sauce of Madeira and cream, stuffed in a puff pastry

A tantalizing seafood trio: Coquille St. Jacques, Fresh fish du jour and Shrimp Provencal

The Whole Dover Sole sauteed in lemon butter, deboned tableside

Prince Edward Island Mussels sauteed with mushrooms, apple smoked bacon, Granny Smith apples and apple brandy served with a side of French Fries

Fresh Scottish salmon served with a grenobloise sauce

Roasted young duckling with L'Orange sauce

Chicken breast lightly pounded and breaded topped with country smoked ham, Swiss cheese, and a Dijon mustard sauce

Domestic lamb rack roasted to your temperature with fine herbs

Pan Sauteed Chicken breast, in a champagne horseradish cream, mushrooms, asparagus, stuffed in a Puff pastry.

Scaloppini of veal sauteed covered with crabmeat, asparagus, and Bearnaise sauce

Scaloppini of veal sauteed in lemon butter, mushrooms, capers and white wine

Six ounces of grilled "USDA Prime" filet mignon with your choice of bearnaise sauce or sauce of cracked peppercorns, cream, and brandy

Eight ounces of grilled "USDA Prime" filet mignon with your choice of bearnaise sauce or sauce of cracked peppercorns, cream, and brandy

Beef tenderloin tips sauteed with mushrooms, garlic, brandy and demi-glace, served in a puff pastry

Center cut of the beef tenderloin grilled to your taste and served with bouquets of fresh vegatables and bearnaise sauce

Tender lamb chops with mint sauce, veal with bordelaise sauce, and filet mignon with bearnaise sauce

Two 4-ounce prime filets placed on crostinis served with a ragout of cremini, portebello, and oyster mushrooms.

Hand cut prime tenderloin, shallots, capers, Worcestershire cured egg yolk, garlic crostini,and hand cut duck fat French fries

Pan-seared filet mignon, sliced served with a port thyme sauce, Brie cheese chunks, and duck fat fries.