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Cafe Med at the Eden House -Absolutely the best! Island cuisine with a Mediterranean twist. Aziz and Deb have opened Cafe Med at the Eden House. Great food at reasonable prices. My favorite salad is "the
Arrugula." A favorite is Linguine Costa Brava, Linguine tossed with shrimp, scallops, clams and mussels, olive oil, garlic, fresh tomato, crushed red pepper and Italian parsley. The crème
Brule is the best on the island - see for yourself. The sorbet De Jour is a must. Aziz is Mediterranean and Deb is English. Dinners - Wednesday thru Monday, 6 to 10 P.M.. Breakfast\Brunch\Lunch coming soon. (Corner of Fleming & Grinnell St. at the Eden House) 294-1117
Stay tuned for updates. Menu
Coming Soon...We're still tweaking it!
APPETIZERS
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SOUPS:
Prepared daily.
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5.00 |
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MUSHROOM
SOUFFLÉ:
A delicate fresh mushroom and parmesan cheese flan with roasted roma
tomato and basil coulis. With crostini.
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7.50 |
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CALAMARI ALL’
INFERNO:
Marinated calamari grilled served over baby Arrugula, with spicy
tomato, caper salsa, extra virgin olive oil and lemon juice.
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7.50 |
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SHRIMP
SARAGOSA:
Breaded Key West shrimp, pan fried served with baby greens and herbs
remoulade. olive oil, garlic, fresh tomato, crushed peppers, and
Italian parsley.
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8.00 |
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CARPACCIO:
(THINLY POUNDED RAW MEAT ,TUNA, OR GRAVLAX)
Prepared daily.
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9.95 |
SALADS
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HOUSE SALAD:
Baby organic greens, roma tomato with balsamic vinaigrette.
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5.50 |
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SPINACH
SALAD:
Baby organic spinach, marinated mushrooms, red onions, crispy bacon
with red wine mustard vinaigrette.
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6.50 |
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ARRUGULA SALAD:
Baby arrugula with red seedless grapes, roasted beets, gorgonzola
cheese and red wine mustard vinaigrette.
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7.50 |
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MEDITERRANEAN
SALAD:
Baby arrugula, tomato, haricots verts, tomatoes, roasted bell pepper, calamata
olives, cucumber, anchovies and fetta cheese with lemon olive oil
dressing.
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8.50 |
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NAPOLEON
SALAD:
Layered slices of beef steak tomato with goat cheese, wilted spinach
and marinated red onions. With balsamic glaze and basil oil.
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8.50 |
ENTREES
FISH DISHS
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SALMON
PICASSO:
Sauteed spinach,
marinated roasted beets and spicy orange mustard glaze. With potato
puree.
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19.95 |
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CATCH OF THE
DAY:
Pan sautéed with white wine, curry mustard cream sauce or white wine,
lemon butter and herbs. With potato puree and vegetables.
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22.75 |
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ZUPPA
DI PESCE:
Lobster, clams, shrimp, scallops, and whitefish
simmered in a broth of white wine, olive oil, garlic, tomatoes,
crushed pepper and fish broth served with crostini.
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23.75 |
MEAT
DISHS
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CHICKEN
BREAST PROVENGALE:
Herb - breaded chicken breast with creamy mustard gravy and sweet peas
mashed and potato puree.
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16.50 |
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LAMB SHANK
MORROCAN STYLE:
Braised lamb shank with vegetables, herbs and spices. Served with
potato puree, haricots verts, lemon zest and parsley.
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18.50 |
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PORK CHOP
CARCASSONE:
Four spices marinated center cut pork chop, grilled served with
caramelized onions, apples and mustard relish, potato puree, roasted
garlic rosemary sauce.
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21.00 |
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FILET AU
POIVRE:
Grilled filet of beef with green peppercorn brandy sauce. Served with roasted potatoes and vegetables.
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23.75 |
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FILET
PERPIGNON:
Grilled filet of beef with a mushroom
red wine sauce. Served with roasted potatoes and vegetables.
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23.75 |
PASTA’S
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FETTUCCINE
ALLA GRECCA:
Fettuccine tossed with fresh tomatoes, calamata olives, capers, fetta
cheese, olive oil,
garlic and basil.
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12.50 |
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EDEN GOULASH:
Bean curd goulash with eggplant, mushrooms, tomatoes, and potatoes.
Herbs and spices.
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13.50
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FETTUCCINE
PERIGORD:
Fettuccine tossed with wild mushrooms, truffle butter and
parmesan cheese.
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14.00
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LASAGNA AU
GRATIN:
Classic Meat and tomato sauce, fresh pasta, béchamel and parmesan
au
gratin.
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14.00 |
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LINGUINE
MIRAMAR:
Linguine tossed with Key West pink shrimp, olive oil, garlic, fresh tomato,
crushed peppers, and Italian parsley.
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16.00 |
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LINGUINE
COSTA BRAVA:
Linguine tossed with shrimp, scallops, clams, and calamari, olive oil,
garlic, white wine, fish broth and Italian parsley.
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18.00 |
DESSERTS
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KEY LIME PIE
with whipped cream.
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5.00 |
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CRÈME BRULE
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5.00 |
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CHOCOLATE
MOUSSE:
with raspberries and whipped cream
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5.00 |
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SORBETS:
Daily Preparation.
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5.00 |
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PROFITEROLES:
Filled with vanilla ice
cream, topped with chocolate sauce.
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6.00
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