Eight Fifty Restaurant

sushi grade tuna, wakame, soy-mirin reduction and wasabi.

wonton crisps, soy-sake reduction, pickled ginger and wasabi aioli.

sushi grade tuna, marinated vegetables and wakame, soy-sake reduction, pickled ginger and wasabi.

asian seaweed salad, spicy soba noodles, sweet thai chili sauce.

duet of Kobe hamburger, lettuce, tomato, and crumbled bleu cheese.

asian slaw, passionfruit-ginger dipping sauce and toasted peanuts.

1/2 dozen with choice of pacific rim bbq or buffalo style.

thai chile fried, with classic marinara.

orange coconut cream, sweet thai chili drizzle.

balsamic reduction, tossed arugula, candied almonds and blue cheese.

stirfried spicy noodles, mango salsa and spicy peanut dipping sauce.

sushi grade tuna, wakame, soy-mirin reduction and wasabi.

asian slaw and tangerine soy dipping sauce.

(6) presented on a bed of field greens with horseradish and yuzu-cocktail sauce.

(4) presented on a bed of field greens

jumbo gulf shrimp with yuzu-cocktail sauce

(4) scallops on the half shell baked with a zesty casino butter

brunoise of Bahamian lobster and sherry mirin cream.

with croutons & melted cheese

chef's daily presentation.

romaine heart, mixed baby field greens, vine ripe tomato, candied almonds, and cucumber, finished with a poppy-lime vinaigrette.

traditional presentation with sourdough crouton, parmesan and anchovy.

beefsteak tomato, red onion, buffalo mozzarella, fresh basil and balsamic drizzle.

seared atlantic salmon, sauteed baby spinach, lobster potato hash and lemon-chive beurre blanc.

sesame crusted tuna steak, jasmine rice, wakame & sweet thai chile sauce

lobster potato hash, mango salsa and blueberry pomegranate sauce.

jasmine rice with black beans, fresh vegetable stirfry and raspberry szechuan pepper coulis.

blanketed with a trio of peppers, minced garlic, sweet onion in a vodka tomato cream sauce.

gulf shrimp, scallops, fresh local grouper and sauteed baby spinach, finished with pasta in a garlic yuzu butter sauce.

(2) 5oz australian lobster tails, jasmine rice, fresh vegetable stirfry.

tossed with linuine noodles and garlic yuzu cream sauce.

blue crab crowned gulf grouper, choice of potato and fresh vegetable stirfry.

with asian bbq glaze.

twin double cut chops

8oz cut

petite cut

18oz cut

12oz cut

with 5oz australian lobster, (4) shrimp scampi or (1) crabcake

stuffed with florida lobster and finished with a brandy peppercorn cream sauce

with fresh crab meat, asparagus and hollandaise sauce

caramelized turbonado sugar and fresh berries.

cream cheese, semi-sweet chocolate.

light, fluffy key lime mousse.

chocolate pyramid with a hazelnut and ganache center.

warm chocolate center served with vanilla bean ice cream.

served warm over cinnamon ice cream.

served in it's own shell.