Dinner Menu
Available from 5pm-10pm Tuesday thru Saturday and 5pm-9pm Sunday.
Ask about our corporate parties, private parties & catering.
Gratuity of 18% added to parties of six or more.
Our scintillating and succulent small plates are perfect for sharing, sampling and starting your night with flavour.
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crispy shrimp tossed with Thai aioli over Asian salw |
$ 8
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flash fried crayfish tails tossed in Thai aioli over Asian slaw |
$ 9
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with cilantro slaw, spiced sour cream, pico de gallo and asiago Bronzed White Fish 7.5 | Roasted Duck 10 | Pulled Pork 7.5 | Curry Chicken 8 |
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sautéed with tomatoes, garlic, capers and spinach in red sauce |
$ 8.25
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Norwegian salmon with capers, eggs, pickled onions, lemon aioli |
$ 10
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with artichokes, spinach and asiago cheese |
$ 10
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yellow and red beefsteak tomatoes with balsamic glaze |
$ 10
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with zucchini, tomatoes, and sundried tomato and basil pesto |
$ 9
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sautéed with a white wine garlic or red sauce |
$ 10
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little necks, garlic butter, lemon and white wine |
$ 10
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marinated and slow cooked with sweet bell peppers and onion |
$ 8
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sesame crusted, with Asian slaw and wasabi crème fraiche |
$ 12
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baked in red sauce with herb focaccia |
$ 9
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quick fried with lemons, with red sauce and remoulade |
$ 8
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jumbo lump blue crab, Asian slaw, spicy aioli |
Market Price
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gulf shrimp, creole remoulade, citrus salad |
$ 9
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flash fried, lemon aioli, citrus salad |
$ 7
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baked cajun chips, blue cheese, bacon, jerk aioli |
$ 7
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with basil, olive oil, and aged balsamic vinegar |
$ 8
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dry aged chorizo baked in puff pastry |
$ 8.5
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red and yellow tomatoes, fresh mozzarella, Hass avocado, basil oil, balsamic glaze |
$ 8.5
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brie, gorgonzola, asiago and herbed goat cheese |
$ 10
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quick fried with lemons, served with red sauce and remoulade |
$ 8
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trio of citrus, pesto and roasted red pepper hummus |
$ 9
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with zucchini, tomatoes, and sundried tomato and basil pesto |
$ 9
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sautéed with bell peppers and Portuguese pepper sauce |
$ 9
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garlic rubbed focaccia, fresh mozzarella, red and yellow tomatoes, basil oil |
$ 7.5
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ground sirloin and chorizo sausage simmered in red sauce |
$ 8.25
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flash fried new potatoes tossed with chili aoili |
$ 6
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herb focaccia, brie, pickled onions and lemon caper aioli |
$ 10
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with citrus, onions, soy sauce and sesame oil |
$ 12
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with capers, eggs, onions, and lemon aioli |
$ 10
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with asiago cheese and roasted peppers |
$ 10
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pan seared with Asian slaw and spicy aioli |
$ 10
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made fresh daily |
$ 4
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$ 12
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with creamy caesar dressing, fresh garlic croutons and reggiano cheese |
$ 8/Full
$ 4/Half |
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mixed greens, figs, roma tomatoes, cucumbers, onions, roasted peppers and feta cheese with lemon herb dressing |
$ 8/Full
$ 4/Half |
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split romaine heart, bacon, tomatoes, red onion with bleu cheese dressing and crumbles |
$ 7
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baby spinach, roasted red peppers, red onions, Washington green apples, applewood bacon, walnuts, and goat cheese with raspberry vinaigrette |
$ 8/Full
$ 4/Half |
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mixed greens, blue cheese, avocado, hard boiled eggs, turkey, bacon, capicola ham, red onion ,vine ripe tomatoes, lemon herb dressing |
$ 8
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flash fried crayfish tails with chili aioli, over split romaine heart caesar salad |
$ 12
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mixed greens, roasted pepper hummus, lemon herb dressing roma tomatoes, cucumbers, turkish olives and feta |
$ 9
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| grilled chicken breast or portobello mushroom | $ 4 | |
| bronzed salmon, petite sirloin, crab cake, chilled shrimp or a grilled shrimp and scallop skewer | $ 6 | |
| maine lobster meat | $ 4 | |
| Please Present Coupons Before Ordering. |
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Using only the freshest ingredients, each entree is uniquely prepared under the guidance of Executive Chef Scott Vogel. |
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prepared uniquely everyday |
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locally caught day boat fish prepared uniquely everyday |
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organic center cut Ribeye topped with sautéed wild mushrooms in Portuguese pepper sauce |
$ 22.5
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aged center cut organic beef, topped with Maine lobster meat, grilled asparagus and Danish bleu cheese butter sauce |
$ 22
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bone in all natural pork loin, garlic wild mushrooms, with roasted shallot demi glace and smoked gouda mac and cheese |
$ 16.75
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Scottish salmon, lightly bronzed and topped with jumbo lump crab, grilled asparagus, and roasted red pepper butter sauce over Moroccan couscous |
$ 17.5
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lightly breaded and grilled, topped with basil pesto, fresh mozzarella, served over linguini with red sauce and Chef’s vegetable selection |
$ 15.5
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grilled petite sirloin with demi glace, jumbo lump crab cake with spicy aioli, jumbo shrimp and sea scallop skewer with charred pineapple mango salsa |
$ 22.5
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lightly bronzed and topped with wilted spinach, gorgonzola cheese, applewood bacon, and roasted red pepper sauce, served over Moroccan couscous |
$ 19
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sautéed marinated chicken thighs, Spanish chorizo sausage, mussels, clams, jumbo shrimp, tomatoes, sweet bell peppers, and artichokes in a rich saffron broth |
$ 18.5
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topped with artichokes, basil, sundried tomatoes, wilted spinach, and roasted red pepper butter sauce over Moroccan couscous |
$ 18
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jumbo sea scallops, gulf shrimp, Maryland blue crab lump and claw meat, wild mushrooms in a parmesan reggiano cream sauce |
$ 20
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house made ravioli prepared fresh daily |
Price Varies
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fresh wild mushroom ravioli, with sauteed wild mushrooms in a tomato basil cream sauce |
$ 18
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jumbo gulf shrimp, sun dried tomato pesto, basil oil, red and yellow cherry tomatoes, aged parmesan |
$ 17
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chili rubbed and topped with charred pineapple mango salsa |
$ 16
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$ 3
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$ 2.5
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$ 6.5
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$ 2
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$ 2
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$ 2
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$ 2
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$ 4
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$ 3
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$ 4
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$ 4
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$ 6
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$ 6
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$ 6
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$ 6
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$ 6
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$ 6
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coke, diet coke, sprite, ginger ale, unsweetened tea |
$ 2.35
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$ 4
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$ 4.5
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$ 4.5
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regular or decaffeinated |
$ 2.5
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ask server for daily flavours |
$ 2.75
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| regular or decaffeinated |
$ 3 Single
$ 5 Double |
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regular or decaffeinated |
$ 4 Single
$ 6 Double |
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| imported chocolate with whipped cream and fresh berries |
6
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| chocolate mousse, blood orange custard, triple berry bite |
$ 6 or $ 2.25 ea.
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| Madagascar Vanilla Bean and lavender with fresh berries |
$ 6
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honey graham crackers, fresh squeezed key limes, honey laced whip cream |
$ 6
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| Please Present Coupons Before Ordering. |
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Health department notice to consumers: consuming raw meat, poultry, eggs, or fish may increase risk of food borne illness Gratuity of 18% added to parties of six or more & all discounted checks |
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