Michaels Island Menu


-please choose one-


CARIBBEAN TUNA TARTARE
SUSHI GRADE TUNA WITH CUCUMBERS, MANGOES, RED ONION TOSSED IN A ZESTY ASIAN DRESSING

CONCH CHOWDER
TRULY AN ISLAND FAVORITE

COCONUT SHRIMP
TENDER SHRIMP LIGHTLY BREADED WITH COCONUT AND SERVED
WITH A SWEET CHILI AND GOLDEN PINEAPPLE DIPPING SAUCE

CONCH FRITTERS
TENDER FRITTERS SERVED WITH A KEY LIME MUSTARD FOR DIPPING

BACON WRAPPED SCALLOPS
SEA SCALLOPS WRAPPED IN APPLEWOOD SMOKED BACON WITH AN APRICOT CHUTNEY


-please choose your entrée-


FILET AND SHRIMP
PRIME TENDERLOIN SERVED WITH GRILLED KEY WEST PINK SHRIMP AND FINISHED WITH A TOMATO SCAMPI BUTTER

PAN SEARED SNAPPER
FRESH YELLOWTAIL SNAPPER SERVED WITH A KEY LIME BEURRE BLANC

PLANTAIN ENCRUSTED MAHI
LOCAL MAHI ENCRUSTED IN PLANTAINS AND TOPPED WITH A TROPICAL FRUIT SALSA

MARINATED CHICKEN
GRILLED SEMI-BONELESS CHICKEN BREAST MARINATED WITH SOUR ORANGE,
GARLIC AND WINE & TOPPED WITH AN HERB AND CITRUS CREAM SAUCE

-and for dessert, our famous-
HOME MADE KEY LIME PIE

$39.95







Michaels 2 Course Menu


-please choose a first course-


ARTICHOKE PARMESAN
BAKED AND SERVED WITH CRISPY PITA BREAD

SOUP OF THE DAY

COCONUT SHRIMP
TENDER SHRIMP LIGHTLY BREADED WITH COCONUT
AND SERVED WITH A SWEET CHILI AND GOLDEN PINEAPPLE DIPPING SAUCE

CAESAR SALAD
ROMAINE TOSSED WITH CROUTONS & A CLASSIC CAESAR DRESSING


-please choose your second course-


FILET AL FORNO
WINNER OF THE 1998 MASTER CHEF’S CLASSIC-PEOPLE’S CHOICE AWARD!
TENDERLOIN OF BEEF RUBBED WITH ROASTED GARLIC & ROQUEFORT

PAN SEARED SNAPPER
FRESH LOCAL SNAPPER SERVED ON A BED OF MIXED GREENS WITH RED ONION,
CHERRY TOMATOES AND STRAWBERRIES TOSSED WITH A SHERRY VINAIGARETTE

SEAFOOD ALFREDO
THE ISLAND’S FRESHEST SEAFOOD TOSSED WITH FETTUCINE IN A VELVETY PARMESAN CREAM SAUCE

STUFFED CHICKEN
GRILLED SEMI-BONELESS CHICKEN BREAST STUFFED WITH SUN-DRIED TOMATOES PROSCIUTTO,
SPINACH AND FONTINA CHEESE SERVED ON A BED OF ORZO PASTA WITH A MUSHROOM VINAIGRETTE


$34.95






Michaels 3 Course Menu


-please choose your first course-


ARTICHOKE PARMESAN
SERVED WITH CRISPY PITA BREAD

COCONUT SHRIMP
KEY WEST PINK SHRIMP LIGHTLY BREADED WITH COCONUT
SERVED WITH A SWEET CHILI AND GOLDEN PINEAPPLE DIPPING SAUCE

SEAFOOD FEUILLETAGE
SHRIMP, SCALLOPS AND CRAB IN PUFF PASTRY WITH A COGNAC CREAM SAUCE

BAKED FRENCH ONION SOUP


-your second course choices, please-


CAESAR SALAD
ROMAINE TOSSED WITH CROUTONS & A CLASSIC CAESAR DRESSING

MIXED FIELD GREENS
MIXED GREENS TOSSED WITH A RASPBERRY VINAIGRETTE &
TOPPED WITH SOFT GOAT CHEESE


-third course options-


FILET AL FORNO
WINNER OF THE 1998 MASTER CHEF’S CLASSIC-PEOPLE’S CHOICE AWARD!
TENDERLOIN OF BEEF RUBBED WITH ROASTED GARLIC & ROQUEFORT

VEAL SALTIMBOCCA
TENDER VEAL LOIN TOPPED WITH PROSCIUTTO, FRESH SAGE,
YELLOW TOMATO AND MANCHEGO CHEESE TOPPED WITH A VELVETY CREAM SAUCE

SEAFOOD ALFREDO
THE ISLAND’S FRESHEST SEAFOOD TOSSED WITH FETTUCINE IN
A PARMESAN CREAM SAUCE

STUFFED CHICKEN
GRILLED SEMI-BONELESS CHICKEN BREAST STUFFED WITH SUN-DRIED TOMATOES PROSCIUTTO,
SPINACH AND FONTINA CHEESE SERVED ON A BED OF ORZO PASTA WITH A MUSHROOM VINAIGRETTE

PAN SEARED SNAPPER
FRESH YELLOWTAIL SNAPPER SERVED ON A BED OF MIXED GREENS WITH RED ONION,
CHERRY TOMATOES AND STRAWBERRIES TOSSED WITH A SHERRY VINAIGRETTE


$39.95


(PRICES SUBJECT TO CHANGE WITHOUT NOTICE)