Hi everyone we are back! PLease come by and check us out. The Lake Place opens at 5 pm daily, and reservations are suggested. Please call us at 850.622.9766 for information. Thanks and we hope to see you all soon!
-Brannon Janca
Lake Place Crab Bisque 7
South Louisiana Shrimp and Crab Gumbo 8
Smoked Oyster & Artichoke 7
Taste of all Three 8
Marinated Pear & Balsamic Vinaigrette Tossed with Local Greens 8
stilton, spiced pecans and fresh strawberries
Feta Cheese & Lemon Ros? Vinaigrette 6
shaved fennel tossed with arugula and oregano
Crispy Fried Oyster on Heart of Romaine 8
tossed in a creamy roast corn & cilantro vinaigrette
Trio of Baked Cheese 10/20
brie, goat & raclette
Grilled Florida Lobster & Fried Green Tomato 13/26
papaya & five onion slaw with smoked jalapeno rouille
Wild Mushroom Risotto with White Truffle Oil 9/18
shiitake & oyster mushrooms with hard cheese
Duet of Baked Apalachicola Oysters 10/20
creamy crawfish Rockefeller and crisp pancetta with smoked Gruyere
Panhandle Seaood Crepe 11/22
scallops, shrimp, calamari & crab with fresh cream
Jumbo Lump Stuffed Blue Crab Cakes 11/22
warmed remoulade & avocado glacage
Rabbit Osso Bucco & Creamy Polenta 13/26
spinach and tomato with St. Andre cheese
Gulf Fish of the Day & Asparagus 13/26
button mushrooms, capers, lemon, wine & butter
Grilled Redfish & Louisiana Crawfish Cream 12/24
pappardelle pasta, spinach & brandy
Potato Crusted Grouper 14/28
shrimp and crab stuffed finished with lemon butter
Seared Jumbo Sea Scallops and Gnocchi 12/24
Florida field pea & bean ragout with basil butter broth
Saut?ed Strip of Veal with Artichokes 13/26
fluffed potato with mushroom & tomato pan sauce
Grilled Beef Rib Eye Crown 14/28
Chinese eggplant & sauce b?arnaise
Australian Lamb Chops & Layered Potato Gratin 15/30
open fire roasted with tomato mint jam
-Brannon Janca
The Lake Place
Spring Menu 2009
Welcome Back
Soup
Lake Place Crab Bisque 7
South Louisiana Shrimp and Crab Gumbo 8
Smoked Oyster & Artichoke 7
Taste of all Three 8
Salads
Marinated Pear & Balsamic Vinaigrette Tossed with Local Greens 8
stilton, spiced pecans and fresh strawberries
Feta Cheese & Lemon Ros? Vinaigrette 6
shaved fennel tossed with arugula and oregano
Crispy Fried Oyster on Heart of Romaine 8
tossed in a creamy roast corn & cilantro vinaigrette
Spring Selections
Appetizer/Entree
Trio of Baked Cheese 10/20
brie, goat & raclette
Grilled Florida Lobster & Fried Green Tomato 13/26
papaya & five onion slaw with smoked jalapeno rouille
Wild Mushroom Risotto with White Truffle Oil 9/18
shiitake & oyster mushrooms with hard cheese
Duet of Baked Apalachicola Oysters 10/20
creamy crawfish Rockefeller and crisp pancetta with smoked Gruyere
Panhandle Seaood Crepe 11/22
scallops, shrimp, calamari & crab with fresh cream
Jumbo Lump Stuffed Blue Crab Cakes 11/22
warmed remoulade & avocado glacage
Rabbit Osso Bucco & Creamy Polenta 13/26
spinach and tomato with St. Andre cheese
Gulf Fish of the Day & Asparagus 13/26
button mushrooms, capers, lemon, wine & butter
Grilled Redfish & Louisiana Crawfish Cream 12/24
pappardelle pasta, spinach & brandy
Potato Crusted Grouper 14/28
shrimp and crab stuffed finished with lemon butter
Seared Jumbo Sea Scallops and Gnocchi 12/24
Florida field pea & bean ragout with basil butter broth
Saut?ed Strip of Veal with Artichokes 13/26
fluffed potato with mushroom & tomato pan sauce
Grilled Beef Rib Eye Crown 14/28
Chinese eggplant & sauce b?arnaise
Australian Lamb Chops & Layered Potato Gratin 15/30
open fire roasted with tomato mint jam
Vegetarian and Vegan Selections are Available on Request
Reservations Suggested 850-622-9766