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Suncoast Cuisine offers many different menus, foods and styles of eating.  If your perfect meal is not below, no worries.  Chef Melissa will make it for you. 

Just ask...She loves special requests and has even added some  to her menu! 


SOUPS AND SALADS ​

Cortez Village Seafood Soup 
Assorted Seafood in chorizo tomato white wine broth with Grilled Ciabatta bread ​


Roasted Beet and Burrata Cheese Salad  
Fresh Tomatoes, Citrus, Basil Pesto and Passionfruit  Champagne Vinaigrette

Caribbean Chopped Salad 
Fresh Greens, Caribbean spice Rock Shrimp, mango, pineapple, peppers, onions, avocado, hearts of palm and tomatoes, key lime agave vinaigrette  

Fried Green Tomato Salad with Gulf Crab Meat
Classic Remoulade, Arugula and Fennel 

Fresh Berry Salad with Goat Cheese 
Raspberry and Blueberries, Mesclun Greens, Candied Pecans and Fresh Baby tomatoes, Raspberry Honey Dijon Vinaigrette ​


Classic Mixed Green Salad  
fresh lettuce and garden vegetables with chef's choice of dressing unless requested ​

Classic Caesar Salad  
Crisp Chilled Romaine, Creamy Caesar Dressing, Shaved Romano and Focaccia Croutons 

Some basic pricing guidelines : 

2-4 People $75-$125 per person served plated 


5-10 People $50-$95 per person served plated or Platter style 


11-20 People Platter or Buffet Service available only


​21 and over -Not possible sorry.  Chef Melissa is only one person and can't accommodate this many 




Coastal Menu 

This is the main dining menu.  Multiple courses as well as Tasting menus are available

Individually Plated or Platter style dining 

For appetizers and Tapas please visit  Suncoast Tapas Page 


You can choose a menu from below 

OR you can ask Chef Melissa for her current specialties 




Some things to consider


3 Courses usually include an appetizer, soup OR a salad, entree and dessert 


​4 Courses usually include an appetizer, AND soup or salad, entree and dessert 


A tasting menu can be up to 7 small plates including dessert 


​Your portions will be ratioed for all menus (not referring to a twitter reply) depending on the amount of courses.  These are higher in price since there is more work for Chef Melissa.  But she does love tasting menus for many other reasons as well.  


You can choose any sides you want.  Mine are all just suggestions and things that I like ! 



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MAIN COURSES

Your choice of Vegetable Sides are located at the bottom of the menu


Filet Mignon

Your Choice Cold Water Lobster OR Blue Crab 

Classic Béarnaise with Potato Latkes 

 Marinated and Grilled Skirt Steak

Chimichurri and Anna Potatoes 

Veal Saltimbocca with Wild Mushroom Marsala Sauce 

Veal Scallopini with fresh Sage and Prosciutto, Classic Saffron Risotto 

Rosemary Garlic Domestic Lamb Chops  

Rosti Potato, Lemon Mint Gremolata 

Blue Moon Honey Wheat Marinated Pork Tenderloin 

Blackberry Sage Sauce and Parmesan Risotto 

Pan Seared Duck Breast

Cherry Ginger Gastrique with Goat Cheese Pistachio Bread Pudding 

Crispy Lemon Pepper Chicken  

A combination of White and Dark Meat, Sweet Pea, Asparagus and Leek Ragout  

Grilled Jumbo Ribeye Steak

Crispy Home fry style potatoes 
Caribbean Rum Marinated Chicken

A combination of White and Dark Meat with Coconut Rice 

Chef Inspired Vegetarian and Vegan Dishes 

Please Ask for current inspirations 


Sea Specials 


Yellow Edge Grouper or Red Snapper

roasted rosemary potatoes and Remoulade sauce on the side 

Olive Oil Poached Octopus

Lemon Confit and Garlic Herb Baby Potatoes, watercress salad

​Key West Shrimp and Grits

Blackened Red Shrimp with Cajun Vermouth Sauce and

Creamy Smoked Gouda Grits 
Cortez Village Seafood Paella  

Saffron Rice, Chorizo, Clams, Mussels, Shrimp, Calamari and Scallops 

Classic Cioppino 
​A seafood lovers delight loaded with fresh fish and shellfish in a mild to medium spicy tomato vegetable broth with fresh baked bread for sauce dipping

​Yellowfin or Ahi Tuna. Seared with Coconut Jasmine Rice and Ginger Sesame Ponzu Sauce (recommended Bok Choy Salad to go with)


Add On Optional Surfs to a Turf
Gulf Jumbo Lump Crab
Jumbo Key West Pink Shrimp 

Jumbo Sea Scallops 

Cold Water Lobster Tail


Vegetable and Side options

Spring Vegetable Risotto:  

Asparagus, Leeks, Cauliflower and Spinach with Shaved Parmesan 

Honey Glazed Brussel Sprouts

with Lemon and Mint 

Broccolini Hash with Florida Sweet Corn 

Goat cheese and shallot cream with blistered sweet tomatoes 

Grilled or Sautéed Asparagus 

Citrus butter sauce 

Pan Roasted Cauliflower Ragout with Prosciutto, Capers and Golden Raisins - add some Madras Curry if you like, it's delish! 

Braised Rainbow Swiss Chard

Smoked bacon and leeks 

Sautéed French Green Beans

Shallots and herbs

Creamy Whipped Potatoes 

Just like they sound 

Rosti Potato Cakes 

Swiss style Hash brown cakes, crispy on outside, fluffy on inside 

Anna Potatoes 

sliced thin and  fried in butter is a cast iron skillet until crispy on both sides and soft and buttery inside 


​​​​DESSERTS 

French Chocolate Cake  

Fresh Berries and Vanilla Bean Creme Anglaise 

French Lemon Cake from Melissa's Lemon Tree, Blueberry Thyme Vodka Sauce and Vanilla Ice Cream 

Cardamom spiced Carrot Cake

Ginger Cream cheese Icing 

Florida Strawberry Cake.

Fresh strawberries baked in with a sugar crust and fresh whipped cream 

Florida Key Lime Pie

Buttery Pepita crust and Whipped Cream