Dinner Menu

Appetizers

7

Bruschetta

crusty bread, topped w/garlic olive oil, fresh basil and herbs, vine ripe tomatoes, gorgonzola and parmesan cheese

13

Oysters Rockefeller

plump oysters, topped with sautéed spinach, bacon, provolone cheese and hollandaise sauce

12

Scallops "Riley"

two large sea scallops wrapped in bacon, seared and finished in a ginger soy sweet chili sauce

12

Mussels

in a marinara sauce or scampi style

12

Charcuterie

assorted meats and cheese, marinated olives, roasted red peppers, and crusty bread with olive oil drizzle

12

Escargot

baked with mushroom caps, dressed in a special garlic butter, served with puff pastry

market

"Black and Blue" Tuna Wasabi*

seared tuna thinly sliced, w/ fresh pickled ginger, wasabi & soy sauce

12

Artichokes Rachel

baby artichokes filled with crab stuffing, rolled in seasoned bread crumbs, lightly fried and served with a special honey mustard sauce

12

Thai Peanut Shrimp

large grilled shrimp, served over a sweet chili peanut sauce

13

Crab Cakes "à la Dale"

two cakes "oh so stuffed" with jumbo lump crab, served with a sweet cognac sauce

11

Calamari Fritti

lightly breaded and fried, served with marinara sauce

* consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

on parties of 6 or more a 20% service charge may be added to your check

From the Chef's Tureen

cup 5

Chef's Choice Soup du Jour

bowl 6
cup 6

Baked French Onion Soup

Fresh Greens

5

Classic Caesar Salad

crisp romaine and fresh croutons, served with our own “"courtney's" caesar dressinglarge 7
w/ anchovies +1
5

Traditional House Salad

mixed greens, surrounded by vegetables & garnishes, choice of dressinglarge 7

Chef’s Creations

20

Chicken “Tonell”

boneless breast of chicken, filled with thinly sliced proscuitto, roasted red peppers, fresh basil, a mixture of gorgonzola and cream cheese, and topped with hollandaise sauce

20

Chicken Colby Tarragon

boneless chicken breast, sautéed with shallots, garlic, mushrooms and tarragon in a whiskey cream sauce

29

Veal Oscar

medallions of veal sautéed and topped with lump crab meat, asparagus and béarnaise sauce

20

Chicken New Orleans

blackened breast of chicken, covered with sautéed mushrooms, seasoned bread crumbs, parmesan cheese in a sherry wine reduction

31

Duck Grand Marnier

oven roasted, crisp duck finished with a special orange grand marnier glaze

above entrees are served with your choice of caesar salad, house salad or cup of soup du jour, choice of potato, chef’s vegetable, hot baked bread and fresh herb olive oil

Ocean Delicacies

32

Scallops and Shrimp "New England Style"

large sea scallops and shrimp broiled, topped with Ritz cracker crumbs with lemon, white wine and butter

30

Stuffed Flounder

with crab meat stuffing, one large shrimp and hollandaise sauce

market

Salmon Captiva*

grilled salmon topped with 3 large sauteed shrimp in a dill cream cucumber sauce

26

Crab Cakes “à la Dale”

two cakes "oh so stuffed" with jumbo lump crab, lightly breaded and sautéed with a sweet cognac sauce

market

Fresh Catch of the Day*

can be prepared to your liking, grilled, fried, blackened or broiled

market

A Tale of Two Lobsters

two tender, juicy, lobster tails served with drawn butter and lemon

above entrees are served with your choice of caesar salad, house salad or cup of soup du jour, choice of potato, chef’s vegetable, hot baked bread and fresh herb olive oil

* consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

Al Dente

19

Fettuccine Trapani

fettuccine pasta, tossed with sautéed prosciutto, peas and garlic, in a parmesan cream sauce

15

Angel Hair and Vegetables

angel hair pasta tossed in a sautee of garden fresh vegetables, and fresh herb olive oil

26

Veal Courtney

tender veal medallions, wrapped with thinly sliced prosciutto, sautéed in sweet vermouth and topped with baked brie cheese, served over angel hair

24

Shrimp St. Maarten

plump shrimp sautéed with fresh basil, asparagus, artichokes in a garlic scallion white wine butter sauce over angel hair

25

Ravioli Sanibel

lobster filled ravioli, delicately tossed with sautéed shrimp and garlic in a parmesan cream sauce

market

Seafood Fra Diavolo

sautéed shrimp, sea scallops, calamari and mussels in a 'spicy' marinara sauce served over a bed of linguini

20

Chicken Francaise

boneless breast, floured & egg washed in a lemon, white wine cream sauce, over angel hair

substitute veal+ 3
20

Chicken Tuscany

medallions of chicken sautéed with spinach, black olives, tomatoes, shallots, garlic finished with white wine and parmesan cheese served over linguine.

substitute shrimp+3
20

Chicken Parma

chicken cutlet, lightly breaded, topped with mozzarella in a marinara sauce, served over a bed of linguini

substitute veal+3

all “al dente” entrees served with your choice of caesar salad, house salad or cup of soup du jour, hot bread and fresh herb olive oil

A Little Tenderness

36

Filet Mignon*

the premier steak, 8oz. wrapped with smokehouse bacon, grilled to a juicy perfection, crowned with a large mushroom cap, served with bearnaise sauce.

32

New York Strip*

14oz aged, well marbled steak, grilled to your liking.

36

Steak Diane*

two 4oz. petite filets sautéed with mushrooms, shallots, garlic, green peppercorns, finished in a brandy demi-glace cream sauce

39

Filet Oscar*

grilled filet mignon, 8oz. topped with lump crab meat, asparagus and bearnaise sauce

market

Surf and Turf* “The Best from Land and Sea”

one large succulent 8 oz. lobster tail and an 8oz. filet mignon served with drawn butter, lemon wrap and bearnaise sauce

25

Pork Chop Marsala*

grilled, in a mushroom, marsala wine demi-glace

market

Rack of Lamb*

16 oz. char-grilled to your temperature, served over a mint brandy sauce, accompanied by mint jelly

* consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.


above entrees served with caeser salad, house salad or cup of soup de jour, veggie, choice of potato, hot baked bread and fresh herb olive oil.


on parties of 6 or more a 20% service charge may be added to your check

Sweet Treats

Ask to see our dessert menu and specialty coffee menu. All of our desserts are made by “Chef Dale.”

The Courtney’s family thanks you for dining with us. We know you have choices when you dine, and we would like to tell you how much we appreciate your loyalty. Without all of you we do not exist!