Bites & Bubbles has VERY limited seating nightly for dining in with us. Please make advanced reservation online or by calling 407-270-5085 to dine with us.

*Bites & Bubbles Menu changes daily and some items have limited availability and depend on what we get fresh that day. Please hit REFRESH on your browser to ensure the latest menu is loaded on your screen.

TONIGHT’S SELECTION OF FINE CHEESE

All Cheese Boards served with appropriate accoutrements.

Wensleydale Apricot - English cow’s milk Wensleydale Apricot Cheese. 14

Double Gloucester - Dorchester England Double Gloucester. 13

Coastal Cheddar - English cow’s milk cheddar cheese by Coastal Creamery. 12

Guinness Cheddar - English cheddar cheese with Guinness Draught Stout. 16

Cambozola Black Label - Mild triple cream blue cheese, warm bread. 18

Red Dragon Cheese - English cheddar cheese with wholegrain mustard and ale. 16

Port Salut – Semi-soft cow’s milk cheese from Pays de la Loire, France. 17

Saint André Cheese - French luxurious triple cream cow’s milk cheese. 18

SPECIALTY

Escargot - Escargot, brandy mustard crème sauce, garlic. A French classic… our way. 18

Tuna Tartare – Spicy Ahi tuna tartare, spicy cucumber, seaweed salad. 17

Smoked Salmon – Smoked salmon, salmon caviar, capers, accoutrements. 16

Coppa Piccante – Uncured spicy pork collar Coppa Picante, accoutrements. 12

Beef Bresaola – Beef Bresaola (prosciutto), shaved crucolo, accoutrements. 17

Charcuterie Board - Assorted artisanal meats, accoutrements, whim of the Chef. Perfect for sharing. 28

Seared Hudson Valley Foie Gras - Seared Hudson Valley foie gras lobe, accoutrements. 24

Calves Liver Pâté – Calves liver pâté traditional style smooth spreadable, accoutrements. 14

Gold Medal Pork Pâté – Traditional pork pâté, smooth spreadable, accoutrements. 14

Deviled Eggs – Deviled eggs, assorted toppings, whim of the Chef. A Della Nickell classic recipe. 8

Olive Tapenade - Classic olive tapenade, assorted olives served with warm bread. 12

Roasted Beet Salad - Beets, mixed greens, almonds, house dressing. 14

MAIN PLATES

Petite Osso Buco – Petite veal osso buco, root vegetables, tomato wine sauce. 28

Grouper Filet – Pan seared grouper filet, asparagus, butternut squash puree. 35

Bone-In Ribeye Steak – 20-oz Bone-In Ribeye Steak, twice baked loaded potato. 45 Add Seared Foie Fras 18

Tomahawk Steak for Two – 40-oz Tomahawk Steak, twice baked loaded potato. 99 Add Seared Foie Fras 18

DESSERT

Strawberry Shortcake – Fresh strawberries, sponge cake, whipped cream. 10

Bananas Foster – Vanilla ice cream, bananas, caramel sauce. 14

Smiling Samoyed LLC

Chef-Owner/Operators

Eddie Nickell &

Nicholas Olivieri

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