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Bar Americain- Gluten Free

{ Friday, January 20th, 2012 }

Be sure to alert your server that you are gluten free and to let you know if any of the dishes you order are prepared with or contain wheat, barley or rye
Appetizer: Any of the raw bar selections are a good choice
Classic Chopped Vegetable Salad with Farmers Cheese
Gala Apple Salad with Goat Cheese, Pecans and Tangerine Vinaigrette

Entree:Grouper Florida Style (usually comes with rice which is fine just ask your server if the stock used to cook the rice contains wheat or barley)
Skate with Capers, Smoked Chile Butter, Tarragon and Corn Cakes (discuss how the corn cakes are prepared with your server you may have to leave them off the dish. Substitute for greens instead)
Whole Dorade with Crab-meat Dressing and Roasted Lemon
Any of the steaks are a good option as well.

Sides: The Brussels sprouts, mushroom and onion or asparagus sides would be my pick!

Dos Caminos:For clean eating, weight loss, low carb, sugar and sodium

{ Friday, January 13th, 2012 }


Any of the Ceviches are a great option
Side of Sauteed Spinach with pepitas & raisins as a starter
Sopa de Lima – traditional chicken soup with shredded chicken, fresh vegetables, chile güero, lime (ask if they can leave off the crispy tortilla strips)

Pescado Veracruzano tres chiles-marinated red snapper in traditional sauce made with tomato, garlic, spanish olives, jalapeño, mexican oregano
Pollo Asado -roasted torreado-marinated chicken breast, three color chile rajas, cotija cheese (skip the mexican street corn and refried beans and ask for a side salad or the salsa instead)
Black Angus Skirt Steak- marinated grilled steak with oven-dried tomato and chipotle chile salsita, roasted market vegetables

Alternately you could order the soup or side spinach to start and the trio of ceviches as an entree. I would skip the guacamole to start and go with wine if you would like alcohol.

The Maritime Parc: For Weight and Diabetes/Thyroid Management; Food Preferences: Carbohydrate

{ Thursday, November 3rd, 2011 }

Starters- Grilled Squid: Lemon confit, harissa oil, olives and rocket or Wild Arugula: Parmesan vinaigrette and grilled pear salad or Beet Salad: Young spinach, ricotta and pistachio vinaigrette

Main Courses- Red Snapper: Citrus, pickled red pearl onion, basil relish or Halibut: Sauteed apples, brussels sprouts, bacon and brown butter vinaigrette (ask for no bacon, vinaigrette on the side) or Porcini Dusted Tuna: French lentils and bordelaise sauce (sauce on the side)

Sides- Fall succotash or Sauteed Swiss Chard with shallots and pickled apples

The Smith: For Weight Management, Diabetes; Food Preferences: Vegetables, Seafood and Carbohydrate Conscious

{ Monday, October 31st, 2011 }

Bar Snacks or Starters: Raw Garden Vegetables: basil aioli or Baby Arugula Salad: Parmesan, lemon and fennel or Jumbo Shrimp Cocktail

Main Courses: Big Ahi Tuna Salad: mesclun greens, cherry tomatoes, French beans, black olives and roasted peppers or Vegetable Bibimbap: sushi rice, shiitake mushrooms, spinach, pickled carrot, edamame, bean sprouts and sunny egg up or Filet Mignon with field greens

Sides: Garlic Spinach or Brussels Sprouts

Alta: Weight loss; Food preferences: seafood and vegetables

{ Thursday, July 7th, 2011 }

Chose from the following tapas:

Arugula and Treviso Salad: marinated crimini, celeriac crisps, sundried sweet pepper vinaigrette; Char-Grilled Octopus: roasted vegetable squid ink sauce, pimenton de la vera, basil; Tuna Tataki pickled sunchokes, pine nut pesto, preserved lemon, vadouvan, basil; Seared Sea Scallops parsley root puree, apple cider “caviar”, chorizo oil, black olives; Enormous Whole Shrimp simply grilled with sea salt; Grilled Swordfish preserved eggplant relish, sweet & sour vinaigrette, herbaceous salad;Salt Baked Sunchokes black garlic vinaigrette, lebne, preserved lemon; P.E.I. Mussels harissa lobster broth, preserved lemon, cilantro