TASTE OF THE TREASURE COAST
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Grilled salmon adds protein
to a delicious spinach salad
with goat cheese, marinated
portabella, roasted red
peppers and crispy pancetta
tossed in a warm bacon
balsamic dressing.
with crushed candied walnuts is creamy, although not too
rich with a thick, tasty texture.
3opular appetiers are the Asian chicNen wings tossed
in a garlic, sweet with heat Teriyaki sauce, the best-selling
brie pillow with candied pecans and roasted walnut honey,
and smoked salmon bruschetta with capers, red onion
and sundried tomatoes tossed in a lemon feta dressing and
topped with shredded parmesan.
0ade from the recipe of the greatgrandmother of one of
Tuohy’s mentors in Tampa is Selena’s white BBQ shrimp,
large gulf shrimp in a New Orleans-style white barbecue
sauce. 2f the si salads oͿered, maybe the furthest oͿ the
beaten path is the Santa Fe salad with fresh mixed greens,
roasted corn, black beans, avocado and cherry tomatoes
tossed in a chipotle ranch dressing and topped with tortilla
strips. All salads can be complemented with grilled
chicken, steak, shrimp, soft shell crab and salmon.
The dessert menu changes except for the standard
homemade .ey lime pie. Side order Masmine rice is imported
from Thailand while the hand-cut fries have the perfect
miture of seasoning without being oily. 7rue fries are
also on the menu.
DRINKS APLENTY
7he coy bar is made from )lorida cypress and oͿers
drafts with craft beers rotated in and out. 7hirty wines
are available by the glass. Beginning to show up in smaller
cities in Florida is the Frose, a frozen drink with rose wine,
vodNa and organic Muice, mied Must liNe rum runners or
margaritas. It will take care of your thirst after a walk by
the area’s many art galleries. >>