SATURDAY EVENING MENU FOR THE LITTLE MERMAID
Dining-Only reservations are available for Friday and Saturday evenings!
Please call ahead for reservations at (800) 477-9505.
Strawberry Brie Bruschetta
Sliced French Bread topped with Brie Cheese, Strawberry Slices, Balsamic Honey Reduction, and Basil Chiffonade.
Tomato Bisque – gf
Garnished with Asiago Cheese Croutons
– OR –
Chicken Broth Jardiniere with Old Fashioned Dumplings – gf
Signature Salad – gf
Watermelon, Cantaloupe, Honeydew, Kiwi, Strawberries, and Oranges over Fresh Garden Greens, sprinkled with Sesame Croutons and our famous Papaya Chutney Dressing.
Freshly Baked Breads from The Fireside Ovens
Skinless Breast of Chicken dipped in egg, lightly breaded, sautéed to a golden brown, resting on a Velouté Lemon Cream Sauce and garnished with tiny Caper Buds and French Fried Parsley. Served with Garlic Parmesan Orzo, Fresh Asparagus, and Carrots.
PRETZEL CRUSTED STUFFED CHICKEN
Skinless Breast of Fresh Chicken stuffed with Havarti Cheese, dipped in Egg Batter, rolled in Pretzel Crumbs and sautéed to a golden brown, baked and striped with a Balsamic Raspberry Sauce. Served with Yukon Gold Potato Wedges, Fresh Asparagus, and Carrots.
ROAST PORK TENDERLOIN– gf
Slowly Roasted Pork Tenderloin, sliced and crowned with a rick Pork Demi-glaze. Served with Fresh Cranberry Sauce, Whipped Idaho Potatoes with Garlic and Herbed Cheese, Fresh Asparagus, and Carrots.
STEAK AND SHRIMP (Tempura or Grilled) – gf
Broiled Tenderloin Filet glazed with herbed steak butter accompanied by three large Gulf Shrimp, butterflied, dipped in our own special egg batter, deep fried to a golden brown and accompanied by two sauces – Cocktail and Brandied Apricot OR Marinated Grilled Shrimp served on a Tomato Butter Sauce. Served with Whipped Yukon Gold Potatoes, Fresh Asparagus, and Carrots.
FRESH WILD CHILEAN SEA BASS – gf
Flavored with Herbs and Seasonings, sautéed and oven roasted, presented on a Creole Beurre Blanc Sauce and sprinkled with Roasted Pecan pieces. Accompanied by Garlic Parmesan Orzo, Fresh Asparagus, and Carrots.
SHRIMP (Tempura or Grilled) – gf
Five large Gulf Shrimp, butterflied, dipped in our own special egg batter, deep fried, served with Brandied Apricot and Cocktail Sauces OR Marinated Grilled Shrimp presented on a Tomato Butter Sauce. Served with Yukon Gold Potato Wedge, Fresh Asparagus, and Carrots.
BEEF TENDERLOIN FILET – gf
Pan Seared, glazed with herbed steak butter, topped with deep fried Buttermilk Onion Strings, and presented on a toasted crouton to capture the flavors. Served with Yukon Gold Potato Wedges, Fresh Asparagus, and Carrots.
HAWAIIAN RIB EYE STEAK – gf
Fireside’s Signature Recipe enjoyed by our guests since the beginning in 1964, delicately marinated in our special Polynesian Sauce, Broiled on the Grill, full of flavor, presented on a bed of Blended Wild Rice with sautéed Fresh Golden Pineapple, Fresh Asparagus, and Carrots.
FRESH SALMON AND SCALLOPS – gf
Steamed Filet of Atlantic Salmon and Pan Seared New England Sea Scallops, served with a Ramekin of Fresh Tarragon Beurre Blanc Sauce. Accompanied by Yukon Gold Potato Wedges, Fresh Asparagus, and Carrots.
King Triton’s Trilogy
Key Lime Pie, a Chocolate Eclair, and a Pecan Treasure Round
Coffee, Tea and Milk
Entree price includes complete dinner – Appetizer, Soup, Salad, Entree, Dessert, Coffee, Tea and Milk. Sauteed Mushrooms or Sauteed Onions are available with any steak entree for an additional $1.25 each.
For a vegetarian option, please ask your server.
gf = This item can be prepared Gluten Free, please ask your server for details.