Starting tomorrow, fine dining in GreaterJax™ gets a little cheaper.
Friday marks the opening of the 5th Annual Amelia Island Restaurant Week, when 20 or so of Fernandina’s most chichi eateries offer three-course menus with special pricing.
Offering full meals prix fixe, participating restaurants serve diners their choice of an appetizer, an entrée, a dessert and a non-alcoholic beverage for either $20.13 or $30.13 per person.
From traditional southern and Florida seafood recipes to the outré and downright exotic, Island chefs have put concocted cuisine to titillate the imagination and charm the palate.
Restaurant Week runs through January 28.
Remember tax and tips.
Below find the prix fixe menus for this year’s particitpating restaurants.
Bon appétit!
Amelia Island Tourist Development Council
- 102 Centre Street
- Amelia Island, Fla. 32034
- Email: info@ameliaisland.com
- Phone: 904-277-0717
www.ameliaislandrestaurantweek.com
FOR AMELIA ISLAND RESTAURANT WEEK 2013
29 SOUTH – 29 S. 3rd Street in the Historic District
$30.13 per person
Choice of appetizer
- Pulled pork spring roll – served on Carolina slaw with sweet chili glaze
- Fried green tomato short stack – Stuffed with goat cheese and topped with red pepper jam
- Salad on the rocks – Mixed greens from our chef’s garden with house vinaigrette
Choice of entrée
- Sweet tea brined pork chop –DelKat Farm Berkshire pork chop on macaroni gratin with warm blackberry ginger preserves
- Fried shrimp & grits – Mill ground grits and a sherry, local shrimp & andouille sausage pan gravy
- Springer Farms Fried Chicken – Fried chicken drizzled with naked bee honey and cracked pepper on buttermilk smashed potatoes
Choice of dessert
- Coffee & doughnuts – Glazed doughnut bread pudding with butterscotch drizzle and mocha ice cream
- Chocolate soufflé disaster – Fallen (almost) flourless chocolate cake and butter pecan ice cream
BAR ZIN BISTRO & WINE BAR – 4924 First Coast Hwy.
$30.13 per person
Choice of appetizer
- Crab cakes – With rooster remoulade
- House salad – Artisan greens, light dressed with parmesan, toasted almonds and dried cranberry
- Chef’s appetizer
Choice of entrée
- Blackened shrimp
- Chicken – Swiss chard, white, pancetta broth
- Seasonal risotto
Choice of dessert
- Chef’s specialty dessert – choice of chocolate or vanilla
BAXTER'S – 4919 First Coast Hwy.
$20.13 per person
- Appetizer – salad
- Entrée – Chicken Florentine – Fresh chicken breast stuffed with spinach & cheese served with seasonal vegetables, potatoes and bread
- Dessert – Ice cream or sorbet
$30.13 per person
- Appetizer – salad
- Entrée – 12 oz. Ribeye steak & shrimp – Charbroiled to your liking and served with seasonal vegetables, potatoes and bread
- Dessert – Ice cream or sorbet
BONITO GRILL AND SUSHI – 614 Centre Street
$20.13 per person
Choice of appetizer
- Miso soup
- Seaweed salad
- Spicy tuna roll
Choice of entrée
- Cumin-rubbed & roasted breast of free-range chicken – With ancho demi-glaze & sriracha honey drizzle and mashed potatoes and chef vegetable
- Grilled Mahi-Mahi – With wasabi beurre blanc and Asian slaw served with jasmine rice
Choice of dessert
- Tiramisu
BRETT'S WATERWAY CAFÉ – 1 S. Front Street
$30.13 per person
Choice of appetizer
- Artichoke fritters
- Spinach dip
- Baby romaine Caesar salad
Choice of entrée
- Grilled white fish – With Yukon gold mashed potatoes & lemon butter sauce
- Steak & fries – With French green beans
- Pan-fried buttermilk chicken – With mashed potatoes, cream gravy collard greens (while it lasts)
Choice of dessert
- Key lime chiffon
- Carrot cake
CAFE KARIBO – 27 N. 3rd Street in the Historic District
$20.13 per person
- Appetizers – Soup of the day, side Karibo house salad, side Caesar salad
- Entrée – Karibrew burger, Curry chicken salad wrap, Shrimp salad on croissant, Falafel pita
- Dessert – Strawberry cake, Mud bar
$30.13 per person
- Appetizers – Conch fritters, Thai rolls, Salmon platter
- Entrée – Beef tenderloin – With green peppercorn sauce, Grilled Mediterranean salmon – With niçoise salsa, Pork tenderloin – Marinated with rum and molasses with Caribbean salsa
- Dessert – Crème brûlée, chocolate ganache cake
CRAB TRAP – 31 N. 2nd Street
$20.13 per person
- Appetizer – Homemade smoked fish dip
- Entrée – Fresh local shrimp dinner – Served just the way you like it! Your choice of fried, broiled or blackened
- Dessert – Slice of homemade key lime pie
$30.13 per person
- Appetizers – Gator tail, Fried shrimp & fried cheese
- Entrée – Mixed grill – Fresh fish, local shrimp and southern deviled crab. Your choice of fried, grilled broiled or blackened
- Dessert – Slice of homemade key lime pie
DAVID'S RESTAURANT & LOUNGE – 802 Ash Street in the Historic District
$30.13 per person
Choice of appetizer
- Homemade Portobello soup
- Organic garden salad
Choice of entrée
- Beef Wellington – Seared 8 oz. steak served with baby carrots
- Stuffed chicken breast – Brie, prosciutto & fresh herbs with jasmine rice and sugar snaps
- Seafood risotto – Sautéed salmon, shrimp & scallops served over jumbo lump crabmeat risotto
Choice of dessert
- Strawberries & cream
- Apple tart
- Vanilla gelato
- Hot tea or coffee
ESPAÑA RESTAURANT & TAPAS – 22 S. 4th Street in historic downtown Fernandina Beach
$30.13 per person
Choice of appetizer
- Soup or salad
Choice of entrée, 2nd course
- Lobster croquetas
- Camarao con chorizo – Shrimp & special sausage
- Tuna viola – Seared ahi
Choice of entrée, 3rd course
- Pescado a Española – Fresh catch Spanish style
- Scallops Isabella – Grilled fresh scallops
- Churrasco tras montes – Grilled steak tras montes style
Choice of dessert
- Selection of desserts
FALCON'S NEST AT OMNI AMELIA ISLAND PLANTATION – 6800 First Coast Hwy.
$30.13 per person
Choice of appetizer
- Mayport shrimp & sweet corn chowder
Choice of entrée
- Split roast chicken with battered beans & lemon aioli
Choice of dessert
- Georgia peach “fry pie” with butter pecan ice cream
HORIZON'S – 4828 First Coast Hwy.
$30.13 per person
Choice of appetizer
- Romaine with Caesar dressing – Asiago & crostini
- Mixed baby greens – With dried cranberries & goat cheese
- Wild mushroom & brie bisque
Choice of entrée
- Herb-crusted flounder – With chardonnay cream
- Seared pork tenderloin – With sun-dried tomato risotto & mango chutney
- Seared salmon fillet – With macadamia nut jasmine rice & citrus salsa
- Sliced beef tenderloin – Duchess potatoes & rosemary au jus
- Lobster ravioli
Choice of dessert
- Caramel white chocolate bread pudding
- Key lime tart
- Three-berry tarte
LE CLOS – 20 S. 2nd Street, in the Historic District
$30.13 per person
Choice of appetizer
- Le Clos garden salad – Mixed baby greens, carrot and beet ribbons, garlic c croutons, balsamic vinaigrette
- Le Clos – Parmesan cheese, garlic croutons
Choice of entrée
- Pork tenderloin – Meaux, white wine, shallots mushrooms, chive whipped potatoes, julienne vegetables
- Oven roasted fishcake – Sautéed local shrimp, sautéed baby spinach linguine
- Boeuf bourguignon – Savory red wine broth, chive whipped potatoes, julienne vegetables
Choice of dessert
- Vanilla bean crème brûlée
- Pumpkin cake with crème anglaise
LU LU'S AT THE THOMPSON HOUSE – 11 S. 7th Street in the Historic District
$20.13 per person
- Appetizer – Scotch egg, Lulu’s salad
- Entrée – Chicken tikka masala, Cottage pie or Sweet & sour chicken
- Dessert – Assorted English cookies & custard
$30.13 per person
- Appetizer – Scotch egg, Lulu’s salad
- Entrée – Beef & Stilton pie, Beer-battered fish & chips or Flounder Veronique
- Dessert – Assorted English cookies & custard
MARINA SEAFOOD RESTAURANT – 101 Centre Street in the Historic District
$30.13 per person
Choice of appetizer
- Coconut fried shrimp – With coconut rum sauce
- Grilled crab cake – With remoulade sauce
- Shrimp crab dip
- Fried calamari
Choice of entrée – All served with choice of two vegetables, potatoes or salad. Includes glass of wine, iced tea or coffee
- Stuffed grouper Amelia – Stuffed with crabmeat and topped with three-cheese sauce
- Bone-in stuffed flounder – Stuffed with broccoli and crabmeat with garlic butter sauce
- Fernandina Fried Shrimp – All local caught
- Sautéed shrimp in garlic – Sautéed in butter sauce with pasta (no potato)
- US choice 16 oz ribeye steak – Topped with mushrooms sautéed in wine sauce
- US choice 16 oz steak – With fried or sautéed shrimp
- Fried shrimp & fried chicken – An ol’ time favorite
Choice of dessert
- Baked peach crips with Cool Whip®
- Pie of the evening
- Cake of the evening
MERGE – 510 S. 8th Street
$30.13 per person
Choice of appetizer
- House salad – Tomatoes, cucumbers, radishes and carrots with vidalia onion vinaigrette
- Escargot – Served in a puff pastry with wild mushroom, smoked bacon, finished with a parsley cream
Choice of entrée
- Salmon – Oven-roasted salmon topped with double-smoked bacon, crimini mushroom and figs, served over sweet potato purée finished with a fig au jus
- Sirloin filet – Served over potato puree topped with bacon parmesan tomatoes finished with caramelize onion jam and sweet tamarind reduction
- Sautéed shrimp – With andouille sausage, butternut squash and broccoli rabe over root vegetable risotto, finished with a shellfish reduction
Choice of dessert
- Angel food cake – With mixed berries and a house-made whipped cream
PLĀE – 80 Amelia Village Circle
$30.13 per person
Choice of appetizer
- Ahi tuna on wonton crisp
- Spring roll with duck confit
- Caesar salad with parmesan twill
Choice of entrée
- Grilled pork loin – Marinated in house with “Bang Bang” sauce
- Blackened shrimp pasta – With tasso ham cream sauce
- Steak brazzo – Filet mignon tips sautéed in Madera wine demi-glace with mushrooms and smashed potatoes
Choice of dessert
- Peanut butter pie
- Pink champagne parfait
SALTY PELICAN BAR & GRILL – 12 N. Front Street
$30.13 per person
Choice of appetizer
- Calamari with banana peppers
Choice of entrée
- Broiled catch of the day
Choice of dessert
- Salted caramel crunch cake
SANDY BOTTOMS – 2910 Atlantic Avenue
$30.13 per person
Choice of appetizer
- Crab-stuffed mushrooms – Fresh mushroom caps with crab stuffing, parmesan, cream and mozzarella cheese baked in garlic butter
- Frickles – Thin dill pickle chips beer-battered and fried to a golden brown
- Peel & eat shrimp – Fresh local Mayport shrimp, boild with old bay seasoning, chilled and served with our homemade cocktail sauce
Choice of entrée
- Pecan encrusted pork tenderloin – topped with a honey-roasted shallot cream sauce, served with mashed potatoes and vegetable medley
- Fresh local Mayport shrimp – Beer-battered, grilled, blackened or garlic butter, served with mashed potatoes and vegetable medley
- Chicken parmesan – Fried boneless chicken breast topped with homemade marinara, mozzarella and parmesan cheeses, served with pasta
Choice of dessert
- Key lime pie – Traditional homemade key lime pie topped with raspberry sauce and whipped cream
- Chocolate-peanut butter pie – Delightful blend of cream cheese, peanut butter and chocolate pudding in an Oreo® crust
Sliders Seaside Grill – 1998 S. Fletcher Ave.
$30.13 per person
Choice of appetizer
- Slider’s Caesar salad – Fresh romaine, grated parmesan, homemade Caesar dressig and made from scratch croutons
- Calamari – Crispy calamari with chipotle simple syrup and tomato bacon aioli
- Seafood chowder – Made from scratch chowder with clams, oysters, grouper and shrimp with potatoes and bacon in a cream sauce
Choice of entrée
- Shrimp & grits – Andouille sausage red-eye gravy, red and tallow peppers and stone-ground cheese grits with fried okra garnish
- Crab cakes – Two of our famous recipe crab cakes loaded with jumbo lump crab meat and homemade remoulade
- Grouped entrée – Fresh Atlantic grouper served fried, blackened or grilled
Choice of dessert
- Slider’s original key lime pie
- Death by chocolate – Two warm brownies, fresh whipped cream, Heath® bar crumbles and chocolate sauce
- Strawberry short cake – old-fashioned short cake, sugar-macerated strawberries and fresh whipped cream
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OFFICIAL BIO: K Truitt is a second-generation, native Floridian born in Jacksonville. Truitt worked in public higher education for 25 years, most recently in Texas, is a successful grant writer, knows newspaper publishing, printing and graphic design and wants to work in the public sector. Contact: kt.4examiner@yahoo.com
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