| |
| NOVEMBER
20, 2006 |
Artisans at The Ritz-Carlton, Naples Re-Opens
With a New Menu!
The
Ritz-Carlton, Naples restaurant further
enhances the dining experience
NAPLES, FL (November 20, 2006): On Friday,
November 10, The Ritz-Carlton, Naples
fine dining restaurant, Artisans re-opened
from its normal summer closure and unveiled
a new menu and dining concept of “great
regional seafood with style" designed
to enhance the overall guest experience.
“ Our guest feedback showed guests
wanted more selection and control of choices,"
said director of food and beverage Lawrence
McFadden. “Our cuisine approach
will define the sense of place within
the selections while providing the five-diamond
service our guests expect from the Ritz-Carlton."
The new menu at Southwest Florida's only
five-diamond restaurant allows the guest
to build their meals as they wish based
on food groupings. Appetizer and entrée
categories include: lobster, scallops,
sea bass, snapper, salmon, tuna, poultry
and beef. Prices will range from $10-$40
and will be based on items selected and
portion size.
Artisans is also renowned for its award-winning
Sunday brunch and will be available once
again on Sunday, November 19. No significant
changes have been made to the brunch menu.
Attire is resort casual, however, jackets
for men are preferred. No ties required.
The restaurant will be open Wednesday
through Saturday nights from 6:00-10:00pm
and then for Sunday brunch from 10:30am-2:30pm.
While the restaurant will be closed on
Sunday through Tuesday nights, the restaurant
and the Private Dining Room will be available
for private parties and holiday functions.
For reservations, please call (239) 514-6001,
or for more information go to: www.ritzcarlton.com.
ARTISANS REVISED MENU: November 10, 2006
*Diners may select half or full portions
of the following
| Artisan's
Revised Menu |
HALF |
FULL |
| Lobster |
|
|
| Warm
Maine Lobster, Fresh Green Salad |
22 |
42 |
| Lobster
Bisque, Toasted Pumpkin Seeds |
18 |
28 |
| Grilled
Key West Spiny Lobster, Fava Beans
and Pancetta |
22 |
42 |
| Scallops |
|
|
| Ceviche
of Scallops, Tomato Salad, Cucumber
Foam |
19 |
33 |
| Seared
Scallops, Braised Oxtail, Hearts of
Palm Puree |
19 |
33 |
| Maine
Diver Sea Scallops, Asparagus Tips,
Toasted Hazelnuts |
20 |
35 |
| Sea
Bass Black |
|
|
| Sea
Bass, Roasted Salisfy, Black Trumpet
Mushrooms |
22 |
40 |
| Pan
Seared Sea Bass, Ravioli of Leeks,
Leek Sauce |
18 |
34 |
| Crispy
Sea Bass, Tomato, Bouillabaisse Foam |
20 |
36 |
| Poultry |
|
|
| Seared
Squab Breasts, Rabiola Cheese Risotto,
Peppercorn Sauce |
16 |
32 |
| Duck
Leg Confit, Orange Puree, Grand Mariner
Sauce |
15 |
30 |
| Crispy
Peking Duck Breast, Mushrooms, Poached
Figs |
17 |
34 |
| Tuna |
|
|
| Tuna
Tartar, Fresh Herbs, Extra Virgin
Olive Oil |
19 |
36 |
| Seared
Hamachi Tuna, Confit of Fennel, Fennel
Pollen |
20 |
40 |
| Grilled
Tuna, Florida Sweet Shrimp, Garlic
and Parsley Sauce |
22 |
42 |
| Snapper |
|
|
| Snapper
Carpaccio, Caperberries, Lemon Zest |
16 |
32 |
| Yellow
Tail Snapper, Mushroom Napoleons,
Mushroom Sauce |
19 |
36 |
| Crispy
Snapper, Risotto of Potato, Truffle
Butter |
19 |
36 |
| Salmon |
|
|
| Salmon
Crudo, Tomato Salad, Bulgarian Caviar |
22 |
44 |
| Pan
Seared Salmon, Heirloom Tomato Tartar,
Gazpacho |
18 |
36 |
| Scottish
Salmon, Provencal of Vegetables, Saffron
Cream Sauce |
18 |
36 |
| Beef |
|
|
| Kobe
Beef Tartar, Aged Parmesan, Poached
Quail Eggs |
26 |
49 |
| Snake
River Kobe Strip Loin, Artisans Potato,
Truffle Sabayon |
26 |
49 |
| Grilled
Skirt Steak, Chimichurri, Porcini
Confit |
16 |
36 |
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