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

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

Three House Made Seafood Stuffed Ravioli topped with a Lobster Sherry Cream Sauce and served with sugar snap peas

Sautéed Fresh Middle Neck Clams, served with mixture of Onions, Peppers and Smoked Bacon topped    with Parmesan Cheese & Butter Herb Sauce

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

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

Two 4oz Colossal Head on Prawns Glazed with Bourbon Chipotle Barbeque Sauce over Creamy White Cheddar Grits topped with House Braised Bacon and served with Sautéed Spinach & Garlic

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

Fresh Catch of the Day, Diver Scallops, Head on Prawn served with Feta & Herb Risotto and finished with Buérre Blanc

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

Sauteed ½ Lobster Tail, Clams & Shrimp topped with Parmesan served in a Classic Scampi Sauce or Bouillabaisse served over Linguine 

Pan Seared Skirt Steak with Demi and Two Diver Scallops with Buérre Blanc over Truffle Mashed Potatoes & Seasonal Vegetables

Char Grilled served with White Cheddar Scalloped Potatoes, Blue Cheese Bourbon Compound Butter on the side with Port Wine Demi & Seasonal Vegetables.

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

8oz Prime Filet Mignon topped with Jumbo Lump Crabmeat, Béarnaise Sauce and Grilled Asparagus served with Garlic Mashed Potatoes & Port Wine Demi

Ginger & Spice Skinless Grilled Duck or Chicken Breast with fluffy Jasmine Rice and served with Cucumber Orange Salad

6oz Prime 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

A chef creation nightly using only the freshest ingredients and herbs.

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

Traditional Crème Brulee and finished with hard caramel.

Warm sliced Granny Smith Apples stacked a mile high topped with buttery Crumbs and served with a scoop of Vanilla Ice Cream.

Creamy Smooth Chocolate Torte served with Fresh berries & Chocolate Ganache

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)