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February 21st, 2010
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Winter Park Menu |
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Dexter's Of Winter Park
Lunch Café Menu (Mon-Sat 11-3)
DEXTER’S OF WINTER PARK
Fall lunch café menu 2011
Pear, Prosciutto and Blue Cheese Salad -11-
Arugula, crispy prosciutto, onion, honey Dijon vinaigrette
Chicken Schnitzel Sandwich -11-
Pan fried, crispy lemon herb crust, arugula, lemon caper aioli, toasted onion roll, with warm German potato salad
Roasted Beet and Chevre Salad -10-
Baby greens, goat cheese, fennel, hazel nuts, blood orange, pistachios, Tarragon vinaigrette
Bangers and Mash -11-
House made grilled farmer sausage, potato puree, quick chard Brussels sprouts, Dijon
Grilled Cheese with Roasted Tomato Soup -9-
Gruyere cheese, caramelized onion, truffle mayo, thyme, grilled brioche, with roasted tomato soup, House made truffle potato chips
Laughing Bird Shrimp Salad -11-
Chive lemon crème fraiche tossed shrimp salad, with a blend of baby greens, boiled egg, cucumber, radish, red onion, crouton, olive oil vinaigrette
Deviled Egg Salad Sandwich & Salad -9-
Grilled pumpernickel toast, tomato, red onion, romaine, crispy prosciutto, with a arugula salad, honey Dijon vinaigrette
Salmon Frites -12-
Grilled salmon, dill and shallot butter, crispy pommes frites with truffle salt, and lemon caper aioli
Smoked Pork Cuban Sandwich -10
Pressed French bread with Smoked pork, Black forest ham, melted Swiss cheese, Dijonaise and kosher dill pickle, served with sweet potato chips and a Pineapple Pico
Crispy Chicken Wings -9
Tossed in a Sweet sesame ginger sauce, served with carrots, celery, and a chunky blue cheese dressing
Dinner Café Menu fall 2011
Appetizers
Truffle tater tots -3
Parmesan, chive, house made spicy ketchup
Coconut curried chicken saté -8-
Grilled and served with mango chutney, roasted peanut sauce
LOADED POTATO SKINS -8-
Gruyere, Stilton, crispy speck ham, herb crust, balsamic reduction, chive sour crème
CRISPY FRIED CHICKEN WINGS -9-
Choice of ginger sesame or spicy garlic buffalo served with chunky buttermilk blue cheese
GRILLED SPECK HAM WRAPPED CHERRY PEPPERS (POPPERS) -6-
Stuffed with marinated feta Served with green goddess aioli
Crispy calamari -9
Tempura fried fresh calamari, rapini, fresh fennel, roasted tomato aioli.
Confit duck and herb goat cheese wontons -8-
Pomegranate balsamic reduction
Grilled farmer sausage with Dave’s “Housemade Witte beer “mustard -10-
Yes, our Sous Chef, Dave made the beer for this. House made sausage, German fingerling potato salad
Crispy flat bread with speck ham -9-
Roasted pears, blue cheese, and arugula
Baked Asiago, Artichoke and Crab Dip -11-
Served hot with fresh-grated Asiago cheese, real blue crabmeat, caper-tomato salsa and tri colored tortilla chips.
Entrees
ROASTED COD -20-
Speck ham, potato puree, Brussel sprouts, aged sherry vinegar.
SWEET POTATO WRAPPED SALMON -19-
Brown sugar brulee, rapini, roasted beet stained mashed potatoes, citrus butter
Black Tiger Shrimp and Grits -14-
Ricotta grits, sweet pepper relish, reduced shrimp broth
CHICKEN SCHNITZEL -16-
Lemon herb crust, Parsley fingerling potatoes, arugula salad, balsamic brown butter.
Roasted pork tenderloin -18-
“Waldorf salad ” with apples, celery, walnuts, pistachios, craisins, sauced with an apple cider reduction
Grilled skirt steak -18-
Herb rubbed, fingerling fries, lemon horseradish butter
Dexter’s Desserts
Key Lime Cheesecake
Graham cracker crust, NY style cheesecake, layer of key lime pie, whipped cream, Raspberry sauce
Orange Bread Pudding
Dusted with Hazelnut and Almond Crumb, whipped cream, raspberries, Citrus crème Anglais
Crème Brulee
Caramel sugar crust fresh berries
Flourless Chocolate Cake
Raspberry Coulee, Chocolate Syrup, Fresh Berries, Lemon whipped cream
Brunch Menu (Sundays 10-3)
Build Your Own Omelette -10-
Please choose any three. Each additional is 50c. Served with fresh seasonal fruit and home-style breakfast potatoes.
Andouille sausage, Caramelized onions, Gouda, Ham, Grilled portabella, Colby, Shrimp, Spinach, Provolone, Cajun chicken, Roasted red peppers, Pepper jack
Dexter’s Style Eggs Benedict -11-
Toasted French bread, sliced smoked turkey breast, spinach, vine-ripened tomato, topped with two poached eggs, then sauced with Hollandaise. Served with home-style breakfast potatoes and fresh seasonal fruit.
Day After Burger -11-
8 oz Burger topped with Fried egg, slab bacon, American cheese, bib lettuce, roasted tomato, harissa aioli, old hearth bread co English muffin served with truffled tots…
Eggs in a Basket -10-
Toasted Pullman loaf, pit ham, boursin cheese spread, fresh herbs, poached eggs, served with a side of fruit
Fried Chicken and Buttermilk Biscuit -12-
Crispy chicken breast cutlet sitting atop an oversized buttermilk biscuit topped with two poached eggs and house made chicken sausage gravy, seasonal jam on the side.
Fried Egg BLT -10-
Grilled slab bacon, tomato, arugula, lemon tarragon aioli, old hearth bread co English muffin served with a side of fruit
Steak and Eggs with Roasted Chili -13-
Grilled Hanger Steak, over a housemade potato-corn cake, topped two eggs your way, Cha-Cha-salsa.
Organic Blue Corn Pancakes with Fresh Peach Compote -11-
Whole butter, maple syrup, whipped cream, slab bacon
Chocolate-Peanut Butter Malted Waffle -12-
Melted mini Reeces peanut butter cups right into the batter, served with warm brown sugar-cinnamon bananas, whipped cream, Honeyed Captain Crunch sprinkle
Perfect Bloody Mary 4.50
Spiced with Pepper Vodka and served with shrimp, cucumber and stuffed blue cheese olive garnish
Ultimate Bloody Mary 6.50
Made with Zing Zang Bloody Mary Mix, house made Pepper Vodka, a Bacon salted rim and served with shrimp, cucumber and stuffed blue cheese olive garnish
Bloody Shame?? 3.50 Perfect/ 5.50 Ultimate
Same as above but NO VODKA
Mimosa 2.95 single - 5.90 double
Sparkling Spanish Cava and your choice of one of the following juices: orange, pineapple, cranberry, mango, peach or raspberry
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