Sweet Emocean

Breakfast

Eggs to order, breakfast meats, pancakes, french toast, lox, fruit, scones, croissants, lemon bars, cinnamon rolls, muffins

Tortilla Española: Crispy fried potatoes and egg omelette mixed with sautéed chorizo and caramelized onions

Huevos a la Flameca: Broiled egg, crispy chorizo, sweet honey ham, fresh green peas, onions in a spicy tomato au jus and shredded manchago cheese

Smoked Salmon Frittata: Served with fresh dill cream friche, topped with capper berries and avocado aioli

Crab Cake Benedict: Toasted English muffin topped with peekytoe crab cakes, poached eggs and homemade hollandaise sauce

Stuffed French Toast: Challah bread french toast stuffed with a Frangelico cream cheese, caramelized bananas,  topped with a strawberry blueberry compote

Dark Chocolate Chip Pancakes: Homemade blood orange buttermilk pancakes mixed with dark chocolate morsels, topped with fresh blood orange whip cream and served with a side of bourbon maple syrup

Lunch

Shrimp and scallop scampi served with linguini pasta in a garlic, lemon and caper sauce, tomates, pecorino cheese and parsley

Pressed cuban sandwich with slow roasted pork, ham, swiss cheese and pickles served with crispy plantain  chips

Seared swordfish with chili tomato salsa rosa and a crispy celery and basil salad

Fried green tomatoes with jumbo lump crab meat, arugula salad with a buttermilk chive vinaigrette and puquillo pepper oil

Tuna nicoise salad served with boiled eggs, cherry tomatoes, olives, caper berries, chives tossed  in a sweet miso soy dressing

Lobster Club Salad

Baby field greens, avocado, pancetta, heirloom cherry tomatoes, cucumber, celery, served with a lemongrass vinaigrette

Proscuiutto wrapped mozzarella on buttered toast points served with a fresh fennel and arugula salad with a shallot vinaigrette

Blackened fish tacos served with a citrus slaw and avocado sriracha cream sauce

Veal scallopini piccata with lemon, caper butter sauce served with angle hair pasta

Pan seared salmon served with vegetable melody quinoa and brown rice, sweet corn and asparagus succotash

Argentinian steak served with a chimichurri sauce and a green salad with citrus vinaigrette

Home made artisan white pizza prosciutto and arugula pizza or margarita

Buffalo Mozzarella served with San Danielle Prosciutto, marinated tomatoes, Castelventrano Olives drizzled with balsamic reduction

Bluefin Tuna Caparicco Tuna, marinated tomato, crispy prosciutto, basil seeds, eggplant, tossed in olive oil and finished with Murray River Salt, served with burrata moose and an eggplant purée

Hogfish ceviche mixed with quartered grape tomatoes, mango, cucumber, red onion, serrano chilies, and served with plantain chips

Beat Salad Local and organic lettuce, red and yellow beet carpaccio, roasted tomatoes, in a shallot balsamic vinaigrette dressing, topped with fresh grated parmesan cheese

Crispy Panini sandwich mozzarella cheese, prosciutto, marinated artichokes, roasted red peppers, fresh basil, balsamic reduction, served on an Italian baguette

Mains

USDA prime ribeye served with a port demi reduction sauce, green bean almondine and mashed red potatoes with parsley and mascarpone cheese

Grouper francaise lightly poached in broth served with satueed spinach and a citrus garlic butter sauce

Miso Chilean sea bass served on fried rice and wok charred vegetables

Filet mignon served with roasted potatoes and asparagus and a port demi reduction

Seared chicken breast with crispy prosciutto and fresh mozzarella served with farro and a spicy tomato au jus

Blackened shrimp and grits with Tasso gravy and collard greens

Cuban style roast pork with mojo, fried plantains, black beans and white rice with an avocado salad

Chicken Madeira, seared airline chicken breast with a wild mushroom Madeira Demi glaze, served with braised kale and sautéed  sweet potato

Paella, seared rabbit, langoustines, calamari, hog fish, clams, in a saffron tomato rice

Lobster Ravioli with lobster and mascarpone cheese stuffed ravioli served in a butter truffle cream sauce

Seared Scallops with sweet potato confit, roasted peach purée coolie and balsamic glaze, garnished with crispy prosciutto

Sautéed Mussels in a shallot, white wine, garlic cream sauce, served over orzo pasta, finished with diced tomato coccesse and percorino cheese

Broiled Hog Fish Platter, Hog fish, scallops and shrimp coated and broiled in a garlic herb butter, topped with a pernod bur blanc, served with rustic mashed red potatoes and sautéed zucchini and squash

Desserts

Bread Pudding: Buttery rich bread pudding with White Chocolate Morsels and Dark Cherries served a la mode with crème anglaise and rum sauce

Crème Brulee: Rich creamy vanilla custard topped with contrasting layer of hardening sugar

Tress Leches: “Three Milks” Ultra light airy sponge cake soaked in a sweet milk mixture of condensed milk, evaporated milk and heavy cream

Flan: Sweetened egg custard with a dark caramel topping

Churros: Fried pate choux pastry dough tossed in cinnamon sugar served with a hot coco dipping sauce

Brownie Sundays: Fresh baked brownies served a la mode with whip cream, fresh berries, chocolate and caramel sauce

Zeppole: Italian fried doughnuts filled with a custard jelly and tossed in powdered sugar

Molten Lava Cake: Hot molten chocolate lava cake served with fresh berries, with whip cream, soft vanilla ice cream and chocolate sauce

Zabaglione with Strawberries: Dessert wine sauce made with egg yolks, sugar and madeira whipped until thick and creamy served over fresh sliced strawberries and dark chocolate shavings

Paco Jet Ice Creams:An assortment of fresh handmade ice creams