The Blue Coyote Supper Club

The Blue Coyote Supper Club Menu

(239) 472-9222
1100 Par View Dr, Sanibel, FL 33957
$$$$$

Starter


Aged Cheese Plate
An assortment of aged cheese with fresh fruits, crostini, a fig compote and some tupelo honey.
Seared Diver Scallops
A top crispy pancetta on a bed of bourbon maple sauce.
Tomato Basil Escargot
Vine ripe tomatoes, sauteed with fresh basil, shaved garli served atop a truffled crostini.
Ahi Tuna Tartare
Fresh ahi tuna with a mango avocado habanero & lime.
Wild Mushroom & Braised Beef Ravioli
Atop a sherry cream sauce with a touch of chipotle.
Beef Tenderloin Carpaccio
Paper-thin sliced tenderloin with red onion caper relish atop a boursin cheese crostini with shaved manchego and a white truffle oil drizzle.

Salads


Ceasar
Crisp romaine with house-made caesar dressing with choice of grilled or blackened, chicken, shrimp or salmon.
Wedge Salad
A fresh crisp wedge of iceberg lettuce topped with house-made bleu cheese, diced tomato and applewood smoked bacon.
Swedge Salad
A fresh crisp wedge of iceberg lettuce with diced tomato and applewood smoked bacon topped with house-made bleu cheese and sun-dried tomato red pepper balsamic vinaigrette, then sprinkled with roasted pine-nuts.
Caprese Salad
Tomato and fresh mozzarella slices topped with chopped pancetta, fresh basil then sprinkled with manchego and drizzled with white truffle oil and a balsamic reduction.

Entrees


Filet of Beef Tenderloin
Grilled or pittsburgh atop a gorgonzola cognac butter with fresh seasonal vegetables and house potato. Be sure to add some mushroom risotto or some sauteed cabernet mushrooms or both.
Grilled Lamb Chops
Grilled colorado lamb atop seasonal vegetables and mashed sweet potatoes with a mushroom gorgonzola demiglaze.
Angus Rib Eye
Grilled to perfection or seared pittsburgh style with gorgonzola cognac butter. Served with fresh seasonal vegetables and house potato. Substitute mushroom risotto or sauteed cabernet mushrooms or both.
Blue Stew
Scallops, shrimp, andouille & chorizo sausage with black beans, roasted tomato and penne pasta in a rich savory broth.
Achiote Grilled Shrimp
Served atop fettuccine tossed in a tomato cream sauce with wild mushrooms and seasonal vegetables.
Prime NY Strip
Grilled or pittsburgh atop a gorgonzola cognac butter with fresh seasonal vegetables and house potato. Be sure to add some mushroom risotto or some sautéed cabernet mushrooms or both.
Thai Seared Ahi Tuna
Seared and served atop udon noodles, with red curry, coconut, onion, red pepper and shaved napa cabbage.
Herb Grilled Salmon
Served hot atop a cool salad of baby spinach, jicama, cucumber, grape tomatoes, red pepper, carrot and roasted almonds tossed with raul's ginger lime vinaigrette.
Pan Seared Chilean Sea Bass
Chilean Sea Bass, pan seared and topped with a tomato basil creme-fraiche served on a bed of baby bakers and seasonal vegetables.
The Chop
Made with world's finest kurobuta pork from snake river farms. Encrusted with a blend of panko breadcrumbs and rosemary atop house potatoes with a sweet blackberry gastrique.

Kid's Menu


Chicken Fingers
Pasta with Butter
Grill Cheese
Burgers
Hot Dogs

Desserts


Key Lime Pie
Apple Crisp
Mama's homemade apple crisp is built for two. Made from scratch and topped with local favorite, queenies cinnamon ice cream.
Chocolate Cake
Norman Love Chocolate Chip Cookies
Creme Brule

Brunch Menu


The Sunday Splash
Bacon & egg bloody mary or bottomless mimosa
Eggs
PB & J French Toast
Peanut encrusted texas toast, honey butter sliced grapes and bacon
Egg Benedict
English muffin topped with poached eggs and a canadian bacon hollandaise, served with pomme fritted.
Dutch Baby
Lemon glazed puff pancake with strawberry sorbet and bacon.
Caprese Egg
Fried egg, manchego cheese, mozzarella and vine ripe tomatoes.

Menu for The Blue Coyote Supper Club is provided by findrestaurantmenu.com

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