Fruits

segment of orange, grapefruit 11
key lime mascarpone
tropical fruit in natural juice 12
with elderflower syrup
sliced mango, shaved coconut 12
organic yogurt
sliced fruits of the moment 16
with berries

Cereals and Grains

birchermusli 12
swiss classic with apples berries and hazelnut
house made granola 10
milk or organic yogurt
steel cut scottish oatmeal 8
brown sugar, berry syrup, raisins
three cheese grits 10
southern yellow corn meal dish

Flavored Batters

belgian waffles, poached pears with
cinnamon honey butter 13
buttermilk pancakes, peeled banana, walnuts,
with sugarcane syrup 13
house made warm brioche with clotted cream,
fresh berries, staud’s preserves 13
warm beignet with red berry compote

Organic Eggs Any Style

roasted potatoes, apple-wood smoked bacon,
country ham, country breakfast or country
chicken sausage 17

Omelettes

blended organic mushrooms
with meyer lemon crème fraiche 17
smoked shrimp, pancetta bacon with
green onion confit 17
winter vegetables, fresh picked basil with
shaved white cheddar 17

Cured and Smoked

citrus cured salmon 17
with meyer lemon dill cream on a petite baguette
perona farms smoked salmon 16
warm potato crisp with lemon curd

Poached

pastrami hash 17
with poached eggs and mustard hollandaise
eggs benedict 17
two poached eggs, natural ham,
toasted English muffin and hollandaise

beginnings

shaved prosciutto & tomato 12
artichoke, tarragon vinaigrette

calamari fries 12
chipotle aioli, lemon salt

charcuterie & cheese 15
aged salamis, gruyere cheese, roasted peppers

lemon prawn cocktail 16
remoulade sauce

seared potato gnocchi 11
Spicy tomatoes, truffles, lemon essences

smoked corn chowder 9
caribbean white shrimp

salad selections

Choice of:
chicken 6  /  crisp calamari 8  /  prawns 12

organic garden greens 9
roasted tomatoes, lemon dressing

butter lettuce cobb 13
feta cheese, avocado, cucumber, organic ranch dressing

simply caesar 9
pita croutons, marinated anchovies

southwestern chopped salad 14
corn, avocado, crisp plantains, black beans, chipotle dressing

bowls and plates

angus beef burger 15
brioche, sea salt fries

maine lobster salad club or wrap 22
avocado, bacon, salad of haricot vert

shellfish & ceppo pasta 18
tomato, caper, lemon butter sauce

grilled chicken sandwich 14
roasted peppers, goat cheese, pesto mayo

grilled turkey panini 12
remoulade, swiss cheese, cucumber salad

seared tuna & spinach 24
warm bacon vinaigrette, hearts of palm

fire roasted flat iron steak 26
tomato, frisee, honey citrus reduction

vegetable & garlic pasta 16
spinach, carrots, rapini, olive oil

Specialties
buttered 1 lb Maine lobster 39
blue crab stuffing / creamed corn / lemon

clams, mussels, rock shrimp, calamari & chicken paella for two 48
saffron Valencia rice / chorizo / summer peas

north Atlantic seabass filet 36
black olive – roasted garlic crust / fava beans ragout


From the Grill
whole butterflied yellowtail snapper 27
warm lemon & tomato vinaigrette / seasonal vegetables

local caught black grouper 29
wilted spinach / bell pepper piperade / caper berries

King salmon filet 23
olive oil whipped potatoes / fennel / basil butter sauce

Bell & Evan’s ½ chicken 24
Lemon honey butter / asparagus / steak fries

8oz beef tenderloin 38
roasted zucchini / bacon-onion potato cake / red wine sauce

12oz veal chop 39
three cheese grits / rosemary / cilantro-onion marmalade

Sides
olive oil whipped potatoes 6
wilted spinach & garlic 6
steak fries 7
grilled asparagus 7
roasted seasonal vegetables 6
lobster mac & cheese gratain 10

Artisanal Cheese selection Choice of two 8 / four 14
Morbier
Petit Basque
Belletoile Brie
Humboldt Fog
Point Reyes Blue
Gruyere de Comte

All cheese selections are served with fruit purée of the moment and house made crostini

Lunch endings

coconut passion fruit pavlova 12
lychee granite, fresh raspberries

warm nutella beignets 12
guanaja chocolate cappuccino, white chocolate foam, ice cream sandwiches

key lime lollypops 12
mango pudding, coconut sorbet

hibiscus crème brulee 12
grapefruit granite

dessert degustation platter 18
white sangria with citrus sorbet
iced tiramisu
nutella beignets
key lime lollipops
hibiscus crème brulee

Dinner endings

coconut passion fruit pavlova 12
lychee granite, fresh raspberries

warm nutella beignets 12
guanaja chocolate cappuccino, white chocolate foam,
ice cream sandwiches

soft cherry chocolate, fried truffles 12
pistachio ice cream, cherry pearls

mino banana split 12
red date ice cream, beignets, trio chocolate sauces

key lime lollypops 12
mango pudding, coconut sorbet

hibiscus crème brulee 12
grapefruit granite

chocolate caramel tartlet 12
mango, vanilla ice cream, spiced um roasted pineapple

assorted artisan cheeses 16
raisin bread

selection of two 8
selection of four 16

All selections are served with fruit puree of the moment
and house made crostinis

morbier
a semi-soft cows milk cheese of France, named after the small village o
f morbier, ivory colored, soft & slightly elastic

petite basque - istara
sheeps milk cheese from france’s basque reigon of the Pyrenees, it is a firm
wax covered washed-rind cheese with a sweet, nutty flavor

belletoile brie
a ripened cow’s milk aged minimum 4 weeks with a creamy texture and
buttery mild flavor

humboldt fog
sharp and smooth goat’s milk cheese firm and texture, with a soft brie-like
white-rind aged for more than 1 year for complex nutty flavor

point reyes blue
all natural, kosher certified blue cheese made from Holstein cow’s milk
aged 6 months to develop a full bodied flavor and a creamy texture

gruyere de comte
semi-hard 12 month aged French cow’s milk with a pale yellow pate
and a mild lightly sweet flavor

Join us for the most tasteful event of the season as the Greater Fort Lauderdale Convention and Visitors and American Express present Dine Out Lauderdale, a six-week celebration of the area's top restaurants, chefs and cuisine. As a participating restaurant, Cero Restaurant offers a specially-created, $35 three-course menu (tax and gratuity not included). Available for dinner only through November 12, 2009.

Dine Out $35 Menu

Choice Of:

Beginnings

Entrees

Dessert

Thursday, November 26, 2009 
3 p.m. to 10 p.m.

$85 per person plus tax and gratuity

Specialty Children's Thanksgiving Menu Available
$20 per child plus tax and gratuity (Ages 11 and under / Ages 4 and under are complimentary)

Beginnings
(choice of)

Calabasas Pumpkin Soup
sous-vide pork belly, sage oil

Arugula & Bosc Pear Salad
pickled morel mushrooms, point Reyes blue

Appetizer
(choice of)

Smoked Salmon-Blue Crab Cannelloni
roasted vegetables, preserved lemon cream

Roasted Veal Sweet Breads
walnut pesto, apple-clove chutney

Savory Goat Cheese Cheesecake
fig brulee, toasted pumpkin seeds

Huston Valley Foie Gras Terrine
spiced brioche, kumquat-pomegranate syrup
($7 supplement)

Turkey Two Ways
cranberry stuffing, giblets gravy, root vegetables

Seared Wild Stripped Bass
parsnip puree, baby fennel, tomato-chicken jus

8oz Beef Tenderloin
broiled sweet potatoes, haricot verts, beurre rouge

Potato-Gorgonzola Gnocchi
spinach, black truffle cream

Fall Dessert Trio
cranberry poached pear, walnut ice cream
pumpkin caramel cheesecake
maple chocolate cake