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

Three Prime Beef Sliders topped with Bleu Cheese Crumbles, Tomato Chip and Foyot Sauce, served with a Perfect Poached Egg

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.

Chilled Shrimp & Crab Salad served with Tropical Fruit, Sliced Avocado and finished with a Honey Lime Glaze on a Bed of Greens

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

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

Fresh Tomato stuffed with Marinated Fresh Mozzarella & Basil served with a Balsamic Drizzle

Classic Creamy Bisque with Crab & Herb Oil

Always Fresh and Intriguing

Baby Leaf Spinach topped with Feta Cheese, Sun Dried Cranberries, Walnuts and a Sherry 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.

Seared Scottish Salmon layered with Sautéed Spinach, Mushroom Duxelle and Puff Pastry with Chardonnay Citrus Cream

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 Salmon, Diver Scallops, Local Fresh Shrimp & Jumbo Lump Crab served with Tomato Risotto

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

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

American Braised Bison 12-13oz topped with a Blackberry Barbeque Sauce served with Sweet Potato Puree & Sugar Snap Peas

3oz Twin Medallions of 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

Pan Seared Duck Breast Sliced and finished with a Grand Marnier Apricot Glaze and served with Jasmine Rice, Duck Confit Dumpling and a Ponzu Broth

Whole 24oz Rock Cornish Hen, marinated with Fresh Thyme, Lemon & Herbs, served with Mushroom Risotto, Haricot Vert, Roasted Roma Tomato stuffed with Spinach

Natural Organic Chicken Breast stuffed with Prosciutto, Brie & Fresh Herbs. Served with Sugar Snaps & Jasmine Rice