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

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

Made fresh daily using Farm to Table Seasonal Vegetables (Gluten Free/Vegetables Only)

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

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

Fresh Catch, 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

Sautéed ½ Lobster Tail, Clams & Mussels topped with Parmesan served in a Classic Scampi Sauce or Bouillabaisse served over Linguini 

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

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

One Braised New Zealand Red Elk Osso Bucco over Mushroom Risotto served with a Port Wine reduction and Broccolini

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)