Mount Dora, FL 32757
(352) 735-0059 Download the menu
Lunch Menu
Soups & Starters
Crab Bisque
Fresh jumbo lump crab in a classic bisque, with wild mushrooms, leeks, sherry & fresh tomato.
Irish Whiskey Onion Soup
Caramelized onions in a jameson’s irish whiskey broth. with homemade croutons, swiss & mozzarella cheese.
Tempura Dipped Artichoke Hearts
Pesto cream cheese stuffed artichoke hearts. Served with our sweet & hot mustard.
Into The Garden
Warm Tenderloin Salad
Filet of beef tips, sauteed medium rare, with mushroom & onion in balsamic vinaigrette. Tossed in spring mix with tomato, red onion, cucumber, sprouts & toasted almond. Sprinkled with shaved parmesan.
Chicken Avocado Salad
Toasted pecan chicken salad served over mixed greens & sliced avocado. Topped with cucumber, tomato, sprouts & cheddar.
Blackened Chicken Caesar Salad
Romaine lettuce, tossed with our own caesar dressing. Topped with strips of tender blackened chicken. Garnished with cucumber, tomato, crouton & red onion.
The Market Cobb
Turkey, bacon, art hearts & eggs, layered with tomato, olives & alfalfa sprouts, sprinkled with cheddar and crumbled bleu cheese. Served on mixed greens and topped with toasted almonds.
Apple Walnut Spinach Salad
Spinach salad with apples, walnuts & raisins. garnished with eggs, mushroom, chayotte, alfalfa sprouts & sun-dried cranberry.
Strawberry Salmon Salad
Lightly blackened north pacific salmon, atop mixed baby greens, tossed in balsamic vinaigrette with fresh strawberry & toasted coconut.
Chesapeake Bay Crab Cakes
Twin jumbo lump crab cakes with seasonal fruit chutney. Served over mixed greens with cucumber, tomato, sprouts & red onion.
Sandwich Board
French Onion Burger
Eight ounce burger, char grilled & served on a toasted kaiser. Topped with sauteed mushrooms, onion, bacon & swiss cheese.
California Burger
Half pound burger layered with grilled california avocado. Finished with melted pepper jack & a roasted red pepper aioli.
Blackened Gorgonzola Burger
Hearty eight ounce urger blackened & served on a toasted kaiser. Topped with gorgonzola bleu cheese & crisp bacon.
Grilled Portobella Wrap
Marinated zellwood mushroom, grilled & wrapped in tortilla. With spinach, red pepper, onion, asparagus, sprouts & gorgonzola mayo.
The Goblin Club
Stacked on sourdough; ham, roasted turkey, bacon, swiss, art hearts, avocado, sprouts, lettuce & tomato with pesto mayonnaise.
Roasted Turkey Croissant
Fresh roasted turkey on a toasted split croissant. Topped with crisp bacon, lettuce, tomato & gorgonzola mayonnaise.
Grilled Chicken Fontina
Tender grilled chicken breast, layered with sauteed spinach, roasted red pepper, red onion, mushroom & bacon. Finished with a fresh basil aioli. Served on a toasted kaiser.
Chicken Bruschetta
Tender breaded chicken breast, topped with melted mozzarella, homemade bruschetta & crispy basil on a toasted kaiser.
Blackened Salmon
Filet of north pacific salmon lightly blackened & served over herb infused rice. Topped with stilton bleu cheese & smoked bacon crisps.
Lobster Quesadilla
Tender lobster meat, served with poblano pepper, caramelized onion & melted brie in a toasted tortilla turnover. Topped with seasonal fruit chutney & tarragon creme fraiche.
Roast Pork Tenderloin Sandwich
Fresh pork tenderloin, lightly floured & pan seared. Brushed with balsamic pineapple glaze. served with melted mozzarella cheese & an apple-red onion-jicama slaw.
Dinner Menu
Soups & Starters
Irish Whiskey Onion Soup
Caramelized onions in a Jameson’s Irish whiskey broth. With homemade croutons, swiss & mozzarella cheese.
Chesapeake Bay Crab Cakes
Baked jumbo lump crab cakes served on fresh baby greens & finished with a zesty peach chive chutney.
Escargot vol au vent
Escargot sautéed in garlic, shallots & spinach, served with puff pastry & shitake mushroom. Drizzled with a champagne cream sauce.
Tempura Dipped Artichoke Hearts
Pesto cream cheese stuffed artichoke hearts, served with our sweet & hot mustard.
Fried Green Tomatoes
Fresh green tomato, sliced thin and lightly breaded. Layered with goat & cream cheese. Finished with a tomatillo-bacon drizzle.
Hazelnut Scallops
Tender sea scallops pan seared with a light cracked hazelnut crust. Drizzled with a clover honey balsamic.
Lobster Quesadilla
Tender lobster meat, served with poblano pepper, caramelized onion & melted brie in a toasted flour tortilla turnover. Topped with seasonal fruit chutney & tarragon creme fraiche.
Butcher’s Market
Roasted Garlic N.Y. Strip
Twelve oz. center-cut prime new york strip, chargrilled & finished with a roasted garlic beurre compose. Crowned with crisp leeks.
Filet Napoleon
Twin 4oz. medallions of beef tenderloin, layered with spinach, portobella, shallots & sun-dried tomato. Finished with gorgonzola bleu cheese & a porcini bordelaise.
Herb Encrusted Roast Pork Tenderloin
Fresh roast of pork tenderloin, hand rubbed in fine crushed herbs & drizzled in a country dijon demi-glaze. Served with german cabbage & chef’s potato.
New Zealand Rack of Lamb
Tender lamb rack, roasted & encrusted with fennel, mustard seed & roasted garlic. Finished in a brandy-mint demi-glace.
Veal Mascarpone
Tender veal escalope, pounded thin & dusted in seasoned flour. Sautéed & served with bacon, wild mushroom & onion. Finished with a mascarpone-marsala cream sauce over angel hair.
Market Poultry
Baked Chicken La Grande
Tender quarter roaster chicken breast, stuffed & baked with a grand marnier apricot-almond-sausage stuffing. Finished in brie cream sauce.
Honey-Pecan Chicken & Shrimp
Tender breast of chicken sauteed with shrimp & glazed with honey dijon topped with pecan & served over herb infused rice.
Sunflower Chicken Sauté
Sautéed breast of chicken with a fine sunflower seed crust over capellini. With artichoke hearts, sun-dried tomato, asparagus & scallion. finished with a pesto herb cream sauce.
Seaside Market
Shrimp & Scallop Sauté
Tender sea scallops, jumbo shrimp sautéed with garlic, shallots & caper berries. Layered over angle hair with prosciutto, roasted red pepper & artichoke hearts. Finished in a classic lemon beurre blanc.
Blackened Black Grouper
Fresh Florida black grouper lightly blackened & topped with an andouille sausage, roasted red pepper & corn salsa finished in a roasted red pepper aioli.
Wasabi Crusted Salmon
Fresh north pacific salmon filet, baked with a sweet & tangy crust. Finished with a Japanese horseradish, honey mustard & soy glaze.
Macadamia Crusted Rainbow Trout
Fresh water rainbow trout, crusted with almond & macadamia. Pan-seared & oven baked. Finished in a classic beurre blanc.
Sole Francais
Tender filet of sole, dusted in flour, dipped in egg & sautéed golden. Drizzled with a lemon caper beuree blanc over herb infused rice.
Entrees served with choice of Caesar or mixed green garden salad. Vegetable du jour & chef’s starch.