Dinner on Las Olas

“Continuous servings of petit portions in a
sophisticated but casual atmosphere featuring world class global cuisine and high end spirits.”

The Tundra Tour

Epicurious? Let us “Tundratize” You

We encourage our guest to relax, and allow us to take you on an epicurean taste tour, served from Tundra’s cold plates, hot plates, and entrees. Tundra’s perfect “amuse” (petit) presentations are continuous and progressively served approximately four minutes apart. The tour cannot be delayed ! All tours start on the hour, every hour. Enjoy your journey!

The Mountain marks the items on "The Tundra Tour" ...59

Cold Plates

Blue Point Oysters "On Ice” ..…………......…..…........…..12 Mignonette, Chili Sauce and Lemon

Red Snapper, Scallops and Rock Shrimp Ceviche ....11 Serrano Chili, Coriander and Cilantro

Seared Ahi Tuna ......……………...........................…16 Asian Slaw, Ponzu and Wontons

Grilled Portabella with Fresh Mozzarella ……….....…...…12 Roasted Yellow Pepper, Beef Steak Tomato,
Bermuda Onion, Basil, Balsamic Glaze

Hot Plates

Lobster Cappuccino …….........………….8

Artichoke Fritters ….………....…........…10 Dill Cream, Parmesan and Lemon

Kobe Beef Meatballs ......……………..11 Black Truffle Madeira Sauce

Fried Goat Cheese …………………...….11 Mango Basil Pepper Salsa

Crispy Calamari ………………….............. 12 Sweet Chili Glazed with Asian Slaw

Curried Crab Prawns ……......……….15 Jicama Slaw, Coconut, Sweet Chili Sauce

The Tundra Appetizer Tour ……………. 23 Five of our favorites

Salads

Organic Greens, Campari Tomatoes, Artichokes ....11 Toasted Goat Cheese, Cilantro Vinaigrette

"Sexy" Caesar …………….........….......................…10 Hearts of Romaine, Focaccia Croutons,
Reggiano Parmigiano, White Anchovy Tapenade

Chilled Lobster, Lump Crab and Avocado ..............17 Bibb, Spinach, Arugula, Campari Tomatoes,
Cilantro Vinaigrette

Grilled Portabella Salad …………….......…...…..……..13 Baby Spinach, Arugula, Plum Tomatoes,
Crispy Goat Cheese, Applewood Smoked Bacon,
White Balsamic Vinaigrette

Char Grilled and Chilled Tuscan Vegetables .............12 Pecorino Romano, Roasted Garlic, Arugula,
Baby Spinach, Herb Oil

Pasta

Scampi Prawns, Pan Seared with Roasted Garlic ………………... 32 Fettuccini, Asparagus, Tomato, Pearl Onions,
and Lobster Sauce

Kobe Beef Meatballs, Mushrooms and Pasta ……….……......……... 23 Tomatoes, Pearl Onions, Portabellas, Asparagus,
and Port Wine Demi

Ricotta and Pecorino Tortellini ……………………....…....…... 21 Pancetta, Sundried Tomatoes, Asparagus, Pearl Onions,
Basil, Shallot Cream

Featured Entrees

Tundra Slow Roast Prime Rib ...................................... Single Cut .....19 Double Cut ....28

Honey Soy BBQ Pork Tenderloin …………………………..……….... 24 Baby Bok Choy, Scallions, Bermuda Onion, Ginger,
Ponzu and Lime

Seafood-Shellfish Pan Roast …….……………………………………… 36 Sea Scallops, White Prawns, Lobster, Mahi and Mussels,
Snapper Fennel Tomato Broth, Herb Toast

Hudson Valley Drunken Duck …………………………............. 32 Grilled Breast, Confit Leg, Plum Wine and Currants

Pan Seared Free Range Chicken Breast ……………………...….…. 24 Sundried Tomatoes, Asparagus, Basil, Garlic,
Ricotta and Pecorino Tortellini

Grilled Cedar Plank Salmon ………........……………………....…. 26 Summer Vegetables, Saffron Arborio Risotto, Creole Remoulade

Three Peppercorn & Pommery Crusted Filet Mignon .…… 37 Grilled Vegetables, Roasted Garlic Mash, Port Wine Demi

Fennel Dusted Sea Scallops ……………………………...…..………. 32 Pancetta, Spinach, Saffron Risotto, and
Roasted Tomato Sherry Bisque

Macadamia Nut Mahi-Mahi …………………..…………………..……… 25 Roasted Plantains, Grilled Vegetables,
Banana Brandy Butter Sauce

The Tundra Tour ……………………………………........... 56 The Chef’s favorite ten selections progressively served