Embers Wood Gainesville Menu & Prices

with mango-sweet pepper slaw, rice wine reduction and Sriracha

with sweet and sour marmalade

jumbo shrimp, cayenne, Sriracha and red onion relish

in house tenderized, hand breaded panko crusted with zesty remoulade

grilled bread, prime beef short rib in demi-glace, creamy smoked Gouda

chilled jumbo shrimp with black pepper cocktail sauce and mango slaw

with garlic, fresh tomatoes, onion and herbed crostinis

fresh chopped, caperberry, shallot and crostinis

white wine, butter and garlic sauteed blue crab fingers

wood grilled prime filet mignon, caramelized onions, mushrooms, pesto, crumbled blue cheese and balsamic glaze

tomato, fresh mozzarella, basil pesto, red onion, parmesan and balsamic reduction

selection of lump blue crab, shrimp cocktail, blue crab claw cocktail and sesame and pepper crusted tuna

selection of lump blue crab, shrimp cocktail, blue crab claw cocktail and sesame and pepper crusted tuna

with colossal lump blue crab and herbed crostini

with crumbled goat cheese, shallots, marinated cherry tomatoes and balsamic vinaigrette

organic romaine hearts lightly grilled with parmesan cracker and kalamata olives

with mandarin oranges, blueberries, spiced pecans and citruschampagne vinaigrette

with sun-dried tomato, herbed goat cheese, mushroom, organic spinach and demi glace

seared crispy skin down on a cast iron skillet and drizzled with demi-glace

gratin of zucchini, squash, vidalia onion, tomato, asparagus, sweet peppers, and portobello with goat cheese

four T-bone lamb chops grilled to order with demi-glace

fall off the bone beef with roasted whole garlic and caramelized onions

mango, piquillo pepper and apple cider reduction

caramelized onion jam and peppercorn sauce

with crab, asparagus, and bearnaise

cold water salmon finished with lemon and white wine

the highest grade, center block cut tuna with mango-sweet pepper slaw and rice wine reduction

pan seared U10 diver scallops with lemon beurre blanc

buttery and tender filet of a world renowned catch

chef's signature preparation, market price

sharp cheddar cheese with a hint of cayenne

sauteed lobster and butter-whipped potatoes

vanilla and a hint of bourbon

penne pasta baked with prosciutto, cheese, and scented with truffle oil

shiitake, crimini and portobello mushrooms

sauteed in light olive oil

tender asparagus with tarragon and butter sauce

with caramelized onion blue cheese

the south's sweet onion marinated and wood roasted to a light char

with garlic, fresh tomatoes, onion and herbed crostini's

with sweet and sour orange marmalade

with mango-sweet pepper slaw and a rice wine reduction

chilled jumbo shrimp with black pepper cocktail sauce and mango slaw

with caramelized Vidalia onions, blue cheese, basil, and mushrooms

with mixed heirloom summer tomatoes, basil, mozzarella, and parmesan

with garlic remoulade

fresh chopped, caperberry, shallot and crostini's

with marinated cherry tomato and balsamic vinaigrette

with spiced pecans, blueberries mandarin oranges and champagne vinaigrette

with parmesan crostini and kalamata olives

with creamy, herb mashed potatoes and sautéed baby spinach

with creamy herbed mashed potatoes, grilled asparagus

with mac and four cheeses and grilled asparagus

with béarnaise, mac and four cheeses and grilled asparagus

with cilantro lime rice, grilled asparagus, pea shoots and beurre blanc

with bourbon whipped sweet potatoes and sautéed baby spinach

with saffron and parmesan risotto, haricot verts, topped with lump blue crab and beurre blanc

with saffron and parmesan risotto, haricot verts and beurre blanc

with bourbon whipped sweet potatoes and sautéed baby spinach

Vanilla custard with a crisp sugar shell, topped with flaming Orange Liquor

Rich, flourless, chocolate cake with a caramel drizzle

Lemon curd layered cake with cream cheese icing and drizzled with Marasca cherries

Vanilla bean cheesecake covered in warm bananas, pecans and a brown sugar rum sauce

Two oven-hot, house made, chocolate chip cookies with a cold pitcher of milk

Rotating selection of sorbet

Two glasses of prosecco and a dessert of your choice, perfect end to any dinner date

Flourless chocolate torte and two glasses of Taylor Fladgate Ruby Port

Friday, August 21st

Oyster Rockefeller Amuse

Grilled Lobster Tail with golden beets, Marcona almonds, Archer Garden Market micro-greens and citrus viniagrette

Pan Seared Snapper with Rosemary smashed potatoes, roasted heirloom carrots and spiced peach glaze

Prime Filet Mignon Oscar with foraged mushrooms, wood-grilled asparagus and Sauce Bearnaise

Cinnamon Spiced Bread Pudding with Creme Anglaise

Executive Chef Briton Dumas