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DINNER MENU
Soups and Salads
Soup of the day - 6
Grilled heart of romaine with truffle oil, fresh parmesan cheese,
Caesar dressing and crushed red pepper flakes - 9
Baby spinach salad with Bartlett pears, goat cheese, bacon vinaigrette
and candied walnuts - 10
Chopped salad with casalingo salami, gruyere cheese, roasted pepper,
kalamata olives, red onion and tinto grenache vinaigrette - 11
Jumbo lump crab, mango and avocado salad with a citrus dressing on a
bed of romaine leaves - 12
Vine ripe tomato salad with roasted red pepper, fresh mozzarella,
basil, baby tomatoes and balsamic reduction - 11
Oven-roasted organic beet salad with feta cheese, toasted pine nuts,
arugula grilled asparagus and chambord vinaigrette - 10
Appetizers
Crispy buttermilk fried calamari with pepperoncini aioli - 10
Grilled lollipop lamb chops with mango, cucumber salsa and
cumin-scented sour cream fraiche - 15
Duck confit with grilled Bartlett pears and warm bacon vinaigrette -
14
Pan seared Diver Sea Scallops with truffled cauliflower puree and crispy parsley - 13
Spicy Ahi tuna tartar with crispy wonton, wakame
seaweed salad, cucumber and
wasabi
aioli - 12
Tomato bruschetta, red onion, fresh basil, garlic, extra virgin olive oil,
gorgonzola cheese - 10
Prince Edward Island mussels with fennel, curry, yellow onion
and a touch of cream - 13
Jumbo lump crab cake with crispy tortilla strips, romaine, black bean,
corn and roasted red pepper sauce - 12
Entrées
Grilled salmon with spinach, dill fingerling potatoes and
horseradish
cream - 24
Pan seared cumin dusted Diver Sea Scallops with chickpea-spinach salad
and tahini-red pepper vinaigrette - 26
Shrimp and andouille sausage served over creamy jalapeno and cheddar
grits - 25
Grilled pistachio-crusted pork tenderloin medallions served over butternut squash risotto - 26
Grilled whole yellowtail snapper stuffed with fennel and lemon served
over spinach and orzo, extra virgin olive oil and lemon - 32
Chipotle-glazed Skirt Steak with smashed potatoes, roasted corn salsa
and flashed fried onion strings - 28
Natural Beef Filet Mignon served over garlic fingerling
potatoes, roasted shallots, grilled asparagus and demi-glace - 35
Grilled 14 oz bone-in cowboy rib eye steak with cheddar smashed potatoes, sweet peas,
apple wood-smoked bacon and cracked peppercorn sauce - 36
Grilled Baby Lamb Chops with goat cheese stuffed beef steak tomato, Dijon mash and mint-garlic aioli - 30
Grilled chicken paillard with wilted spinach, garlic, oven dried tomatoes and Tuscan fries - 20
Angel hair pasta with spring peas, grilled chicken, pesto, baby spinach, pine nuts and aged goat cheese - 18
Rigatoni with fresh tomato, eggplant, garlic, arugula, extra virgin
olive oil, fresh mozzarella, picked herbs and a touch of cream - 21
Hand-crafted ravioli of the day - 20
Dessert
New York style Cheesecake - 7
Crème Brulee Ice Cream - 7
Chocolate Bread pudding, baileys Irish crème and Vanilla Ice Cream - 7
Fresh fruit cobbler with vanilla ice cream - 7
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Open for Lunch Saturday & Sunday 11:30 – 3pm
18% gratuity added to parties of 6 or more
Menu items subject to change and availability 11/25/2009
"Consuming raw or undercooked meat, seafood or egg products can
increase your risk of food borne illness."
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Teal Bistro Americana
1103 East Las Olas Boulevard,
Fort Lauderdale, FL 33301
Our location
954-712-8933
Contact us!
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