1625 Periwinkle Way
Sanibel, FL 33957
(239) 472 – 1956
Call for reservations!
Menu
Award winning entrées
Sanibel, FL 33957
Call for reservations!
Award winning entrées
An Evening with Michael Honig
Join us on February 15 at 6:30 pm for a Five Course Wine Dinner
Featuring Honig Wines and Food Pairings by Sweet Melissa.
Michael Honig will be attending to talk about the wines and answer questions,
Chef Melissa will discuss the Food Pairings.
Cost is $125 per person, excluding tax and gratuity.
~MENU~
Course One
Baby Arugula, Fennel, Blood Orange, Avocado – Sea Urchin Vinaigrette
Honig Sauvignon Blanc 2021
Course Two
Charred Octopus and Crispy Pork Belly with Pickled Sweet Pepper
and Squid Ink Mole
Honig Rutherford Sauvignon Blanc 2019
Course Three
Sea Scallop, Mo’ Shroom Mushroom Risotto, Ember Cooked Apple Butter
Honig Napa Cabernet Sauvignon 2018
Course Four
Braised Short Rib, Potato Gratin, Haricot Vert
Honig Bartolucci Cabernet Sauvignon 2016
Course Five
Assorted Dessert Plate by Sweet Real Desserts
Honig Late Harvest Sauvignon Blanc
Wines will be available for pre order sales at special pricing
Seating is Limited
For Reservations Please Call 239.472.1956
Grilled Romaine Salad* 14
House Made Caesar Dressing,
Parmesan and Truffle Oil Drizzle
Baby Kale Salad 15
House Made Bacon, Golden Raisins, Chickpeas, Carrots, Focaccia Croutons, Parmesan Dressing
Artisan Greens* 14
Cherry Tomatoes, Cucumber, Green Goddess Dressing, Avocado Croutons
Rabbit and Andouille Sausage Gumbo 14
Citrus Cured Hamachi* 18
Pickled Jalapeno, Grilled Pineapple, Kombu Cream
Sweet and Spicy Glazed Crispy Sweetbreads 16
Over Creamy Grits
Korean BBQ Marinated Grilled Octopus 16
Crispy Brussels Sprouts, Japanese Style Mayo
Artisan Cheese Plate – 3 or 5 Cheeses 18/30
Cranberry Walnut Bread and Truffle Honey
Shrimp and Pork Belly Ramen 16
House Made Ramen Noodles, Corn, Shiitake Mushrooms, Marinated Daikon Radish, Green Pea Tendril, Poached Egg
Steamed Mussels and Frites 18
Spinach, White Wine, and Creole Mustard Cream
Shaved Prime Rib Sandwich 24
Sauteed Mushrooms and Onions, Swiss, Brioche Bun, House Cut Fries
Saffron Fettuccine 16
Zucchini, Squash, Confit Cherry Tomatoes, Squash Blossom and Goat Cheese Fondue
Seared Duck Breast
Sweet Potato Gnocchi, Braised Red Cabbage, Fig/Foie Gras Demi Glace
19/36
Seared Scallops
Cognac Butternut Squash Risotto, Black Garlic Vinaigrette
23/44
Fish Stew
Shrimp, Scallops, Clams, Mussels, Fish and House Made Chorizo Sausage in a Tomato Saffron Broth with Pernod Aioli
22/42
Local American Red Snapper
Curried "Hoppin' John", Baby Bok Choy Kimchee
21/40
Grilled Smoked Tenderloin
Dauphinoise Potatoes, Asparagus, Bordelaise Sauce
30/55
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, particularly if you have certain medical conditions.
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Every Plate, Made With ❤