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The Terrace Restaurant
CALL US: 850-231-5202

APPETIZERS

Seafood Bisque  8.95

Fried Maine Lobster Tail, garlic basil aioli  market price

Fried Green Tomatoes with Shrimp, chipotle pepper aioli  11.95

Tuscan Calamari, drizzled with roasted tomato aioli & parmesan cheese  12.95

The Terrace Baked Oysters, cheesy and baked in two sauces, Outstanding!   15.95

Shrimp Cocktail, New Orleans Remoulade sauce  12.95


ENTREES

   Chargrilled Angus Beef Tenderloin with Fried Oysters 
  Jameson Whiskey Sauce, Shallots, Wild Mushrooms, Demi Glace   44.95

  Pan Seared Scamp with Crispy Fried Shrimp  
Lobster Sherry Cream Sauce with Fresh Herbs   39.95 

Chargrilled Grouper with Crispy Fried Shrimp   
 Citrus Lemon Herb Sauce  39.95

Chargrilled New Zealand Lamb Chops 
Tawny Port Reduction, Roasted Greek Figs   38.95  

Fried Grouper, Shrimp and Oysters
Cocktail and Tartar sauce on the side   42.95

Parmesan Seared Chicken with Crisp Fried Shrimp 
 Lemon Beurre Blanc with Artichokes   30.95


Entree includes Salad and Chefs selection of accompaniments 
Fresh vegetable medley and sides!

Greek Salad

or

House Salad - Creamy Mango Dressing, Blue Cheese Crumbs & Sunflower Seeds 


 Sinful Conclusions
9.95

Baileys Crème Brulée        Chocolate Bourbon Pecan Pie       #1 Coconut Cake
 
 Swiss Chocolate Almond Peanut Butter Pie          Key Lime Pie, Raspberry Sauce, Toasted Almonds 














Open 5:00 p.m. taking reservations call 850-231-5202


To Begin at The Terrace Restaurant

Black Eyed Pea Hummus with Assorted Breads

Appetizers
.
Chef Thom’s Spectacular Seafood Bisque

The Terrace Shrimp Cocktail, topped with Remoulade 

Fried Green Tomatoes, Crisp Shrimp, Garlic Herb Aioli

Fried Tuscan Calamari, Parmesan Basil Aioli, Sun-dried Tomatoes

Smoked Wild Salmon Cannoli’s, sprinkled with Sweet Onions, Capers and EVO 

Salad
 Creamy Buttermilk Basil Dressing, Pecorino Romano, Sunflower Seeds


Entrees
.
Sautéed Black Grouper, Crispy Fried Jumbo Gulf Shrimp
Laced in a Lobster Sherry Cream Sauce…. Spectacular!

Southern Fried Maine Lobster Tail, Grouper, Shrimp and Oysters
Lobster topped with Lemon Garlic Aioli, side of Spicy Cocktail and Tartar Sauce

Chargrilled New Zealand Lamb Chops
  Fonseca Porto Wine Reduction, Roasted Apricots

Chargrilled Certified Angus Beef® Filet Mignon, Crispy Fried Oysters
Jameson Whiskey Dijon Sauce, Sautéed Wild Mushrooms


  Finish Your Evening with our Sinful Conclusions 

Key Lime Pie, Raspberry Sauce • Salted Caramel Bailey’s Crème Brulée
 #1 Coconut Cake, Caramel Sauce • Frangelico Chocolate Truffles, Raspberry Sauce  
“New Year’s Eve Champagne Toast....OPA!”


Happy New Year  
Four Course Prix Fixe Dinner
Eighty Dollars per person plus tax & gratuity 
Thank You, Chef Thom, Katherine and Staff

















To begin at The Terrace Restaurant

Black Eyed Pea Hummus with Assorted Breads

Appetizers
Choice of One

Chef Thom’s Spectacular Spanish Sherry Lobster Seafood Bisque
.
Fried Tuscan Calamari, Parmesan Herb Sun-dried Basil Aioli
.
Fried Green Tomatoes, Crispy Fried Shrimp, Chipotle Herb Aioli
.
The Terrace Shrimp Cocktail, topped with Remoulade 
.
Smoked Wild Salmon Cannoli’s, sprinkled with Sweet Onions, Capers and EVO 

Salad

Mix tender greens, seasoned vinaigrette with Pecorino Romano

Entrees
Choice of One

Sautéed Black Grouper, Crispy Fried Jumbo Gulf Shrimp
Champagne Shallot Sauce, topped with Toasted Cashews...Spectacular!

Southern Fried Black Grouper, Fried Maine Lobster Tail and Jumbo Shrimp
Lobster topped with Lemon Garlic Aioli, side of Spicy Cocktail and Tartar Sauce

Chargrilled New Zealand Lamb Chops
  Fonseca Porto Wine Reduction, Roasted Apricots....Marvelous!

Chargrilled Certified Angus Beef Filet Mignon, topped with Crispy Frizzled Leeks
Jameson Irish Whiskey Sauce, Sautéed Wild Mushrooms....Superb!

  Finish Your Evening with our Sinful Conclusions  
Choice of One

Key Lime Pie, Raspberry Sauce • Salted Caramel Bailey's Crème Brulée
 #1 Coconut Cake, Caramel Sauce • Amaretto Chocolate Truffles, Raspberry Sauce  
“New Year’s 2019 Champagne Toast....OPA!”

Happy New Year 2019   
 .
Eighty Five Dollars per person plus tax and gratuity
Thank You, Chef Thom, Katherine, Helena and Staff












Menu items subject to change due to availability