The Dinner Menu at David's Restaurant & Lounge Offers Fine Dining at Fernandina on Amelia Island, Florida

Made fresh with true Lump Crab Meat sauteed to perfection served over an Argula Salad & Red Pepper Aioli

Prince Edwards Mussels served in a Fresh Bouillabaisse with Toast Points

3oz Brie wrapped in Puff Pastry and baked to a golden brown served with a Fruit Puree & Apples

Select Local Oysters with Sautéed Spinach, Béchamel, Braised Bacon and Roasted Red Pepper Crème.

Six Escargot sautéed in a Garlic & Herb Butter with a Mushroom Duxelle and Puff Pastry.

Prime Filet with sautéed Spinach & Mushroom Duxcelle wrapped in Puff Pastry & Baked to a Golden Brown. served with our signature Demi Glaze

Shaved Tenderloin with Minced Onions, Capers, Cracked Black Peppercorns and Toast Points

Classic Creamy Bisque with Crab & Herb Oil

Always Fresh and Intriguing

Made fresh daily using Farm to Table Vegetables & Potatoes simmered in a veal stock with chucks of tender beef.

Baby Leaf Spinach topped with Feta Cheese, Sun Dried Cranberries, Walnuts and  Homemade Warm Bacon Vinaigrette.

Iceberg Wedge with Pickled Red Onion, Roasted Tomato & House Braised Bacon finished with Blue Cheese Dressing & Crumbled Blue Cheese.

Fresh Romaine, Classic Caesar Dressing, Croutons & Shaved Parmesan Cheese.

Fresh Homemade Basil Mozzarella layered with Crabmeat, Poached Shrimp, topped with Smoked Salmon served with a bed of gourmet greens sliced Roma tomato, Pesto & a Balsamic Glaze

Poached Twin 6oz Lobster Tails served with Herb Risotto & Seasonal Vegetable

Pan Seared, served with Truffle Mash, Grilled Asparagus, and topped with Lemon Crème

Sautéed Scallops served with Garlic Mashed Potatoes, Grilled Asparagus and a Truffle Butter Sauce

Two Crabs Sautéed in a White Wine, Shallot, Lemon & Dill Butter Sauce. Served with Creamy Grits and Seasonal Vegetable.

Seared Fresh Catch of the Day, Diver Scallops, Local Fresh Shrimp & served with Tomato Risotto and topped with a Beurre Blanc Sauce

Pan Sautéed in White Wine with Garlic, Capers and Lemon served with Asparagus Risotto

Sautéed Shrimp in a Garlic, Parsley and Butter Scampi Sauce served over Linguini with Garlic Bread

A Prime Beef 22oz Porterhouse Steak topped with Compound Truffle Butter and served with White Cheddar Cheese Scalloped potatoes and Grilled Broccol

Prime 16oz Boneless Ribeye grilled to perfection and topped with a Grilled Portobello Mushroom and served with White Cheddar Scalloped Potatoes and Seasonal Vegetable

Prime 8oz Filet Mignon, Prosciutto Wrapped Asparagus, Jumbo Lump Crabmeat topped with Béarnaise Sauce and served with Whipped Garlic Potatoes & Sautéed Spinach stuffed Tomato

A veal creation prepared special by our Chefs, served with fresh vegetable and risotto

3oz Twin Medallions of Prime Grade Filet Mignon with a Red Wine Demi Glaze, Wild Mushroom Risotto and Seasonal Vegetables

New Zealand Tender French Rack of Lamb Loin served with a Balsamic Glaze, Basil Mashed Potatoes & Sun Dried Tomato Puree with Prosciutto Wrapped Asparagus

7oz Prime New York Strip in a Port Wine Demi Glaze served with Two Diver Scallops with a Beurre Blanc Sauce over Bleu Cheese Mash & Seasonal Vegetables

Delicious creamy fresh New York style Cheesecake made with real cream cheese and fresh toppings.

Traditional Crème Brulee and finished with hard caramel.

Fresh sliced Granny Smith Apples, Cranberries and Walnuts wrapped in Puff Pastry topped with a Caramel Sauce & served with Vanilla Gelato

Chocolate Chip Brownie surrounding Hazelnut Peanut Butter Pastry Cream finished with Chocolate Sauce and Vanilla Gelato.

Our twist on Banana’s Fosters.A  Beignet filled with Banana Pastry Cream topped with Vanilla Gelato, Pecans and a slice of Bruleed Banana. Served with a side of Davids’s Foster Sauce.  (Made to order 15min Cook Time)

Made fresh daily using Farm to Table Vegetables & Potatoes simmered in a veal stock with chucks of tender beef.