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Beachcomber Vichyssoise
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The classic recipe served the traditional way
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French Fried Onion Rings
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Our homemade recipe lightly fried, enough for two. Served
with dipping sauces.
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Seafood Medley Appetizer
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Combination of clams casino, oysters Florentine, sauteed
shrimp and Prince Edward Island Mussels. Served for 4 only.
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A Bucket of Fresh Prince Edward Island Mussels
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Steamed and served Mariniere with fresh garlic, shallots,
white wine and lemon.
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Littleneck Clams
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Six fresh Boston clams served on the half shell
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Littleneck Clams Casino
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Our rendition: baked with fresh peppers, pimentos,
garlic, breadcrumbs and bacon
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Oyseres Casino or Florintine
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Five fresh select Long Island Oysters served either
Casino or Florintine
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Long Island Oysters
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Six fresh select oysters on the half shell
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Escargot Espagnole
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A casserole of six tender escargot nestled in mushrooms,
bathed in garlic butter and topped Madeira Sauce and Duxelle
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Chilled Jumbo Gulf Shrimp Cocktail
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Jumbo Gulf Shrimp served with our own Seminole
Horseradish cocktail sauce
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Fettuccine Alfredo
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Homemade pasta tossed with light cream, eggyolk and
Romano cheese, Served for two
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Our
Famous Back-To-The-Farm-Chicken
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Since 1910, this Heilman treditional dinner
has been a favorite. Each dinner includes the Heilman soup
of the day, and old fashioned cream slaw. A platter of
spring chicken is sauteed in a duch oven skillet and served
with fluffy fresh whipped potatoes, pan gravy, fresh
vegetable of the day and hot home-baked bread from the oven.
Extra portions of vegetables, slaw and rolls are
complimentary.
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If you can't finish your chicken, your server
will be more than happy to wrap it up so you can take it
with you!
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Sauteed Fresh Chicken
Livers
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Spring chicken livers sauteed simply with
mushrooms and sweet cream butter.
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