When I go “fishing”, what I’m really doing is going out to a favorite restaurant looking for a good seafood meal. I’m not in a boat on the Gulf of Mexico. So, if you’re like me and you’re on the hunt for a scrumptious seafood dish, congratulations! And . . . for those of you who’ve been “fishing” around for Chef Patrick Fitz’s legendary Clay Pot Grouper, great news!
You just got a strike!
Chef Fitz has done it again!
Clay Pot Grouper is back and better than ever at the Normandie Seaside Café. An exciting Mediterranean blend of roasted tomato, kalamata olives, artichokes, mushrooms and fresh, locally-sourced Gulf grouper is sure to delight your culinary senses.
Along with the re-creation of this popular Island seafood favorite, there are a few new menu items.
Try the mouth-watering appetizer Beef Tenderloin Tips accented with caramelized onions, mushrooms and a brandy reduction. Or, perhaps try the Roasted Half Duck, served with sweet potato puree and a raspberry demi-glace.
Once you’ve tried them, you’ll be adding them to your list of island favorites too.
He’s taken dishes you already love and found a way to make you love them even more!
The Normandie Seaside Café is located at the West Wind Inn, 3345 West Gulf Drive on Sanibel Island. Open to everyone for breakfast, lunch and dinner. Reserve your spot at NormandieRestaurant.com via our online Open Table or call 239-472-5161 (Extension 310).