Veranda Restaurant

The Veranda has a special menu for each holiday or event.
Please see the home page
Book your Company Christmas Party before November 15th and save 10% on the base price! *

Dinner Menu
For dinner reservations: 281-358-2820

Appetizers

Eggplant Parmesan
parmesan seared eggplant with tomato, mozzarella and basil glazed in a balsamic reduction
9
Roasted Duck
roasted duck prepared medium rare accompanied by a fig chutney
10
Crab Cake Veranda
sauteed tender lump crab cake highlighted by a delicate bell pepper cream sauce
10
Scallops Imperial
seared scallops served with a saffron buerre blanc
10
Escargot Francais
oven baked escargot sauteed in garlic butter
9
Seafood Cheesecake
medley of shellfish cooked in an unsweetened cheesecake batter with a pretzel crust highlighted with a parmesan horseradish cream sauce
12
Citrus Prawn
saffron citrus marinate prawn on a bed quinoa with chive oil
10
Grilled Portabello
portabello grilled with a tomato relish and blue cheese with braised red cabbage
9

Veranda Seafood Cheesecake

	Soups Lobster Bisque seasoned lobster stock flavored with Spanish saffron, heavy cream, and a hint of Amontillado sherry 7 Roasted Tomato and Poblano Soup mildly spicy pureed soup of roasted tomato and poblano peppers 6

Salads
Tossed House Blend Salad
tender field greens with tomato, cucumber, and almonds with your choice of dressing
8
Fresh Spinach Salad
fresh spinach wilted withmushrooms, red onions, freshly grated reggiano cheese,
candied pecans and a warm apple bacon vinaigrette dressing
7
Roma Cæsar
crisp romaine hearts tossed in our roma cheese dressing wrapped in a parmesan toile
accented with a fried egg yoke
and grape tomatoes
7
Camembert on Field Greens
phyllo wapped Camembert cheese on a bed of field greens
drizzled with a balsamic glaze
8
Poached Pear Salad
Port-wine poached pear accompanied by caramelized onion and pistachios
on a bed of field greens with an orange almond vinaigrette
8

Veranda Roma Caesar Salad

	Seafood Salmon Oscar grilled salmon filet topped with asparagus, tender lump crab, and crowned with a rich hollandaise 25 Salmon Florentine grilled filet of salmon with Gulf shrimp accented by a spinach veloute 22 Salmon with Red Wine Reduction seared salmon accompanied by a red wine reduction 19 Seared Tilapia pan-seared tilapia with orange peppercorn buerre blanc 18 Tilapia Tropicale macadamia nut encrusted tilapia with a mango cucumber relish 20 Sea Bass Royale filet of sea bass with blackberry chocolate glacee and seared scallops 30 Thai Curry Sea Bass filet of sea bass with seared cilantro and a Thai curry coconut glaze on a bed of red cabbage 29 Snapper St. James filet of red snapper stuffed with lump crab, seared with Japanese bread crumbs and a classic lemon buerre blanc 26 Tuna Wellington seared tuna with a mushroom duxelle wrapped in phyllo dough, topped with sauce charon and tender lump crab 26 Spice Rubbed Tuna seared tuna rubbed in brown sugar and spices, topped with a roasted poblano avocado cream sauce 23

Fowl Anise Duck anise encrusted duck on a bed of celeriac with a port reduction 23 Mango Duck roasted duck accompanied by a red wine mango chutney 23 Chipotle Chicken grilled chipotle marinated chicken with a cilantro creme fresh 19 Chicken Jubilee pecan-encrusted chicken breast filet accented with a port reduction cherry beurre blanc and Michigan cherries 21 Orange Peppercorn Chicken sesame seed-encrusted chicken stuffed with goat cheese and topped with an orange peppercorn glace 22 Stuffed Quail quail stuffed with quinoa on a bed of tomato-spinach ragu 23 Seared Quail seared quail with a roasted poblano avocado cream sauce 22

Chops
Pork Chop Genevieve
10 oz. Bone-in pork chop topped with a berry compote
and striped with swiss cheese
21
Jack Daniel's Pork Chop
chipotle marinated pork chop with caramelized apples
and Jack Daniel's essence
19
Veal Piccata
pan seared veal with a lemon caper beurre blanc
23
Veal Oscar
veal topped with asparagus, tender lump crab,
and crowned with a rich hollandaise
26
Lamb Forrestier
grilled lamb chops with a mushroom demi cream sauce
31
Lamb Two Ways
mustard-encrusted lamb with a tomato mint relish
and lamb stuffed with goat cheese and spinach,
topped with a rich demi glaze
35
Boar Chop
grilled boar chop with a rosemary and morel demi glace
31
Veal Chop Marsala
grilled 12 oz. veal chop finished with wild mushrooms
in a marsala wine sauce
32

Veranda Lamb Two Ways

Beef New York Strip Steak New York strip steak with a fig and caramelized onion demi 26 Filet Mignon 8 oz. Filet of aged black angus, grilled to perfection, accented by a rich demi-glace 28 Steak Diane our classic filet grilled and topped with a mushroom dijon cream sauce 28 Strip Diablo seared New York strip with a spicy cayenne demi, accompanied by a bleu cheese butter 27 Surf and Turf grilled New York strip steak and grilled prawn finished with a classic bernaise sauce 30 Tournadoes Veranda two medallions of filet mignon, grilled and accented with shitake mushrooms, crab meat and bleu cheese 27

Veranda Marlin

Veranda Filet Mignon

Veranda Creme Brulee

Veranda Desserts

Classic Creme Brulee
Our House Specialty Dessert. A delicate custard, flavored with Amaretto, fresh vanilla beans with a burnt sugar crust.

Specialty Brulee D'jour
Our Classic Creme Brulee enhanced by Chef's specialty fruit choice

Key Lime Pie
Tangy limes from the Florida Keys make this pie a favorite of all with a graham cracker crust and whipped cream.

Pumpkin Cheesecake
(Seasonal) A traditional favorite presented as a light cheesecake!
Chocolate Trilogy
Cappuchino Minicake
New York Cheesecake
Traditional favorite on a crust of graham cracker
Marquise au Chocolat
Chocolate genoise and chocolate ganache finished with baked hazelnuts and a chocolate leaf
Paradiso
Vanilla genoise and mango/passionfruit mousse, cocnut mousse and dark chocolate stripes topped with a cape gooseberry

All desserts 6.00

Now Featuring . . .

DOUWE EGBERTS COFFEE

also . . .
Cappuccino with biscotti 5.00

Latte 4.00

Espresso 3.00

Douwe Egberts is considered the very finest coffee and served only at the best restaurants in the world.

Lunch Menu

Reservations recommended . . . 281-358-2820

Tuesday through Friday

Sandwiches

all paninis served with homemade chips and an Asian slaw

add a small Caesar salad or cup of House soup......2.00

Panchetta Panini

smoked panchetta and grilled asparagus topped with melted Borsin cheese

10.95

Southwest Chicken Panini

grilled chicken with roasted bell pepper

and pepperjack cheese, topped with

honey balsamic dressing

11.95

Filet Panini

grilled beef tenderloin, Roma tomato,

lettuce, cheddar cheese,

topped with a dijon aioli

13.95

Soup and Salad

Cup of Soup d’Jour and Small Caesar Salad

8.95

Soup or Salad and Half Sandwich

Panchetta..........9.95 Chicken..... .....10.95 Beef.................11.95

Salads

Caesar Salad with Chicken

tender romaine hearts tossed with homemade Caesar dressing, croutons and Parmesan cheese,

topped with grilled chicken topped with grilled salmon

10.95 12.95

Chicken Jubilee

pecan encrusted chicken on a bed of

spring greens, dried cherries,

sliced almonds and Parmesan cheese

with a raspberry vinaigrette

10.95

Spinach Salad with Salmon

fresh spinach wilted with mushrooms,

red onions, freshly grated

Reggiano cheese, grilled salmon,

and an apple bacon vinaigrette dressing

11.95

Ginger Chicken Salad

grilled chicken breast on field greens

with mandarin oranges

and a sesame ginger dressing

12.95

Filet Panini

Ginger Chicken Salad

Tuscan Quiche

LUNCH Entrees

all entrees served with a choice of either a small Caesar salad or cup of House soup, chef’s starch and vegetables

Tuscan Quiche

deep-dish quiche with roasted chicken, artichoke hearts,

sun-dried tomato, spinach,

cheddar and pepperjack cheeses

10.95

Crabcake Veranda

sauteed tender lump crab meat,

highlighted by a delicate

tri bell pepper cream sauce

11.95

Chicken Antipasta

sauteed julienne zucchini and squash (made to look like angel hair pasta) topped with pan sauteed chicken,

diced Roma tomatoes, Parmesan cheese, finished with a lemon buerre blanc cream sauce

11.95

Chicken Tropicale

Panko encrusted chicken breast topped with a mango salsa

12.95

Salmon Pesto

grilled salmon

topped with a pesto cream sauce

14.95

Tournadoes Veranda

4 oz. grilled filet, topped with shitake mushrooms and blue cheese, finished with a rich demi glaze

16.95

Chicken Antipasta

Salmon Pesto

* Book Your Company Christmas Party and SAVE!
(from top of page)

(Good for Parties at The Veranda between December 6th and January 15th)
            (Not offered for Dec. 24, Dec. 25, Dec. 31 or Jan. 1)
         (Good only for parties of 15 or more confirmed, Package B or C or better)
              ($200.00 maximum savings)

The Veranda

fine dining in the forest

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