|
Beginnings
 |
Sesame-Seared Rare Yellowfin Tuna
Spicy Cucumber Noodles, Fried Wontons and Thai Vinaigrette |
12 |
Pan Fried Jumbo Lump Gulf Crab
Cakes
with Grilled Romaine, Shaved Parmigiano Reggiano &
White
Remoulade |
12 |
Flash Fried Gulf Oysters over
Crab and Brie Gratin
with Crimini Mushrooms, Parmesan |
11 |
White Bean Hummus with Crisp
Tasso
Fried Eggplant Sticks and Grilled Pita |
8 |
Pesto Gnocchi and Gulf Shrimp
Fresh Basil and Parmesan |
9 |
Crispy Fried Calamari
with White Remoulade Sauce |
8 |
|
|
Soups and
Salads
|
Chef's Daily Preparation of
Soup
complimentary with entrée/ 5 a la
carte |
|
French Onion Soup
Herb Crouton and Melted Gruyere Cheese
2 with entrée / 6 a la carte |
|
Grilled Summer Peach
Salad with Green Leaf Lettuce
Toasted Almonds, Chevre, Shaved Red Onions, Peach Vinaigrette
2 with entrée / 6 a la carte |
|
Oven-Roasted Red Beet and
Crisp Goat Cheese with Romaine
Red Beet Jus, and Truffle Oil Vinaigrette
4 with entrée / 7 a la carte |
|
Boston Bibb Wedge with
Gorgonzola Dressing
with Gorgonzola Cheese, Candied Pecans and Crisp Bacon
3 with entrée / 6 a la carte |
|
Jacmel House Salad
Complimentary with entrée / 4
a la carte |
|
Traditional Caesar Salad
Buttered Croutons, Parmesan and Grape Tomatoes
Complimentary with entrée / 4 a
la carte |
|
|
|
|
Main Course |
|
Dinner is complemented by
choice of Soup or Salad and hot Italian Twist Bread
|
Fried Soft Shell Crab
Corona French Bread, Cherry Tomatoes and
Creoleaise |
19 |
Jacmel's Italian Shrimp
with Angel Hair Pasta
White Wine and Rosemary-Garlic Butter |
19 |
Pecan Encrusted Wahoo
Cream Cheese Potatoes and Haricot Vert |
21 |
Pan Seared Tilapia and
Jumbo Lump Crab
with
Jamel Artichokes and Spinach, Crispy Pomme Frittes &
sauce Beurre Blanc |
21 |
Pepper-Seared Yellowfin
Tuna
Blackened Creole Tomato & Creamy Corn Maque Choux |
26 |
Grilled Atlantic Salmon
Oscar
with garlic mashed potatoes, fresh asparagus, jumbo lump
crabmeat, and hollandaise sauce |
22 |
Panko-Encrusted Chicken
Breast with Citrus Beurre Blanc
Angel Hair Pasta, Crisp Shallots, Tasso & Almonds |
17 |
Crispy Seared Maple Leaf
Farms Duck Breast
with Sweet Potato Brabants & Candied Orange Gastrique |
19 |
Grilled and Marinated
Four Bone Veal Chops
with Gorgonzola Potato Cake and a Roasted Garlic-Merlot
Glace |
28 |
Alaskan King Crab Legs
with drawn butter and fresh vegetables and choice of
potatoes |
36 |
|
|
|
Jacmel's
Hand-Trimmed Steaks |
|
(Served with you choice of potato: baked potato, garlic whipped
or gorgonzola potato cake)
|
|
7 oz. Beef Tenderloin
26 |
10 oz. Beef Tenderloin
31 |
|
|
12 oz. New York Strip
27 |
14 oz. Ribeye
28 |
|
|
Char-Seared Sirloin Tips 16 |
Your food is
prepared with passion by people who love what
they do.
Chef Doyle Orlando and The Jacmel Inn Culinary
Staff
|
|
18% Gratuity added
to parties of 8 or more
No Separate Checks Please |
|
| PLEASE
REFRAIN FROM USING CELL PHONES IN THE DINING ROOM |
|
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