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Themes food
Themes was a unique environmental dining experience where the surroundings changed every 2 months.
Menu selections and wine collection changed with each unique theme.

During June 1999 (when we were there), the theme was ...

Espana

Appetizers | Soups & Salads | Sandwiches | Entrees
White Wines | Red Wines | Reserve Selections | Blush Wine | Champagne
Home


appetizers
Marinated and grilled chicken quesadilla with house made salsa, fresh cilantro and chipotle sour cream 6.00
Lightly seasoned fried calimari with tomato, red onion fennel relish and melted mozzarella 4.00
Sofrito steamed mussels with garlic, bell pepper, green onion, chopped tomato and fresh cilantro 6.00
Florida Beach Club coconut shrimp with apricot horseradish sauce 8.00
Oversized mushrooms, stuffed with fresh spinach, capers, garlic, Bermuda onion and Madeira wine 6.00
soups & salads
Lobster bisque 4.00
Mixed field greens with tomato, cucumber, choice of tomato balsamic vinaigrette or Japanese ginger, dressing 4.00
Romaine caesar salad with oven baked garlic parmesan croutons 4.00
sandwiches
( Sandwiches are served with a choice of smashed garlic potatoes, lattice fries or Bourbon Street jambalaya )
Grilled Black Angus burger with "slow good Heinz" ketchup 6.00
Marinated grilled chicken with crisp romaine and caesar dressing 6.00
entrees
Prince Edward Island raised mussels, caramelized onions, roast tomatoes, garlic, mussel broth and herbs served over linquini 10.00
Day boat littleneck red or white clam sauce, with vidalia onions, chopped clams, cherry tomatoes, garlic and herbs, served over linguini 11.00
Balsamic glazed Black Angus steak, natural pan juices, served with wild mushroom garlic mashed potatoes, julienne vegetables and mesclun greens 16.00
Southern New England seafood pepper pot catch of the day with scallops, shrimp, littlenecks, mussels, garlic, sweet and hot peppers, fresh okra and orange zest 17.00
Frutti Di Mare with mussels, clams, scallops, peppers, mushrooms, onions, garlic, spicy tomato brandy sauce, topped with two baked Marguerite shrimp, roasted tomato and mozzarella, serverd over fettucine 18.00
Herb crusted baked haddock with a lemon essence, served with julienne vegetables and Bourbon Street jambalaya 11.00
Penne pasta with seasoned chicken, steamed broccoli, caramelized onion, sun dried tomatoes in a garlic white wine sauce 10.00
Mediterranean chicken sauteed with garlic, capers, roasted red peppers, calamata olives and lemon, served over fettucine 11.00
Thai vegetable stir fry with julienne vegetables, Thai spices and thin noodles 11.00
Herb basted grilled vegetables served with wild mushroom garlic mashed potatoes, mixed greens and vegetable aus jus 10.00
Tri colored cheese raviolis with broccoli, onion, sun dried tomatoes, garlic white wine sauce and fresh parmesan 11.00
Caribbean barbecue shrimp with garlic, shallots, jerk seasoning, Red Stripe Beer and Bourbon Street jambalaya 15.00


white wines
Wine glass bottle
Chardonnay, Jolisse California 1995 4.00 18.00
Chardonnay, De Loach Sonoma Cuvee, Sonoma 1994 5.00 20.00
Chardonnay, Sonoma-Loeb, Sonoma 1994 6.00 30.00
Sauvigon Blanc, Christophe, Napa 1994 4.00 18.00
Sauvigon Blanc, Matanzas Creek, Sonoma 1994 29.00
Fume Blanc, Dry Creek, Sonoma 1995 20.00
Pinot Gris, Bridgeview, Oregon 1995 18.00
Seuval Blanc, Newport Vineyards 1995 20.00
Pinot Grigio, Ecco Domani, Italy 1995 18.00
red wines
Wine glass bottle
Carbernet Sauvignon, Anapamu, Monterey 1994 18.00
Carbernet Sauvignon, Christophe, Napa 1993 4.00 18.00
Carbernet Sauvignon, Raymond, Napa Reserve 1993 5.50 24.00
Carbernet Sauvignon, B.R. Cohn, Sonoma 1990 35.00
Carbernet Sauvignon, Page Mill, Vilker Eisele, Napa 1990 40.00
Merlot, Ecco Domani, Italy 1995 4.00 18.00
Merlot, Blackstone, California 1995 20.00
Petit Sirah, Guenoc, North Coast 1994 25.00
Marietta, Old vine lot 18 1994 5.00 20.00
Zinfandel, Green and Red, Chilees Mill, Napa 1994 34.00
Chianti, Vertice, Tuscany 1990 20.00
reserve selections
(We have selected some mature wines for your enjoyment. They were very difficult to obtain and some are single bottle selections.)
Wine bottle
Meritage, Estancia, Alexander Valley 1989 30.00
Marlstone, Clos du Bois, Alexander Valley 1987 45.00
Carbernet Sauvignon, Freemark Abbey Sycamore 1985 55.00
Carbernet Sauvignon, Freemark Abbey Bosche 1985 55.00
Chambolle Musigny, Latour 1979 70.00
Chambolle Musigny, Guyon 1979 70.00
Gevrey Chambertin, Domaine Rousseau 1970 ( half bottle ) 45.00
Chateau La Lagune, Haut Medoc 1975 60.00
Grand Vin de Leoville, St. Julien 1970 75.00
Chateau Longueville au Baron de Pichon, Pauillac 1975/1964 75.00/90.00
Chateau Bouscaut, Graves 1966 70.00
blush wine
Wine glass bottle
White Zinfandel, Burlwood, California 4.00 18.00
sparkling wine and champagne
Wine bottle
White Star, Moet et Chandon, Epernay 40.00
Brut, Veuve Clicquot, Reims 50.00


**All menu items and prices, including those on wine list, were subject to change due to availability and were accurate as of when we dined on 06/13/99 !!