Chef Daniel... French Restaurant, Catering and More
Gourmet Menu Nov 13th and 14th. Special Menu $31.00 All Inclusive
Please call or email to make your reservation.
(There are some items that have a small supplement due to price increases from our suppliers)
$25.00 wine pairing menu - receive a glass of our French Champagne plus two other wines from our wine cart or have the Chef pair the wines for each course.
1st Course:
Mixed Baby Greens with strawberries and gorgonzola crumbles with raspberry lime drizzle.
Crab Baguette Blue Crab & melted cheese served with mustard cream sauce.
Escargot wrapped in Parma Ham.
Parisian Onion Tart caramelized onions with clove and balsamic drizzle.
2nd Course:
Post appetizer. Chef Selection.
3rd Course: Main Entrée
Sweet Corn Polenta filled Ravioli– finished with Meyers lemon oil, roasted garlic, asparagus spears, and fresh herbs and topped with Point Reyes cheese crumbles.
Pan Fried Colossal Stuffed Shrimp Scampi - lightly dusted and stuffed with jumbo lump crab meat - $3.00 supplement.
Bouillabaisse - Meditation fish soup with scallops, fish, shrimp and Dungeness crab legs in a tomato broth with saffron and fennel - $3.00 supplement.
Lambs Loin Chops - Mild domestic Colorado Lamb Rib chops painted with French Lavender honey and Provencale herbs ratatouille with green olives; outstanding dish!!
Filet mignon - 6oz, 8oz or 10oz, Market price, all steaks are hand cut to order - Finished with aged Balsamic drizzle. 8oz - $3.00 supplement. 10oz - $6.00 supplement.
Buck head 12oz Veal T- bone - finished with a veal demi stock with Madera wine and wild mushrooms. - $3.00 supplement.
Chicken Francis` - Ashley Farms Low Stress Raised Chicken Done French Provencale style with lemon & tarragon.
4th Course: (Pre-Dessert)
Chef Selection
5th Course: (Dessert)
Choose from a selection of Daniel's Desserts.
Beverages: (Not Included)
French Press Coffee - $3.00
Iced Tea - $2.00 or Lemonade - $2.00
S. Pellecrino Sparkling water - $2.50
Coke or Diet Coke - $2.00
Domestic beer - $3.00 Imported - $4.00
House wine - $7.00 Per Glass White or Red.
1. Note all dishes are cook to order, please ask your server if you have any special requests and we will try to accommodate your desires.
2. Some items have extra cooking time. We are not responsible for steaks cooked well done.
3. Ask to get on our email list and we can alert you to specials and events at our restaurant.
Call or email us. if you would like us to cater a party, Business Christmas party, or special event, on or off site.
Book early for our New Years Eve Spectacular!!!
Starting next Tuesday, November 10th, Lobster Night and Prime Fillet Surf and Turf night $19.50 and Prime fillet Buck Head with Live Maine Lobster $28.50
--------------------------------------------------------------------------------------------
Ask about our Saturday cooking classes starting in August.
Coming soon Football Sundays at Daniels- with special Game Day menu.
Contact us to have your Live Fantasy Football draft in our ballroom.
(There are some items that have a small supplement due to price increases from our suppliers)
$25.00 wine pairing menu - receive a glass of our French Champagne plus two other wines from our wine cart or have the Chef pair the wines for each course.
Choose one fr
om each course.
om each course.
1st Course:
Mixed Baby Greens with strawberries and gorgonzola crumbles with raspberry lime drizzle.
Crab Baguette Blue Crab & melted cheese served with mustard cream sauce.
Escargot wrapped in Parma Ham.
Parisian Onion Tart caramelized onions with clove and balsamic drizzle.
2nd Course:
Post appetizer. Chef Selection.
3rd Course: Main Entrée
Sweet Corn Polenta filled Ravioli– finished with Meyers lemon oil, roasted garlic, asparagus spears, and fresh herbs and topped with Point Reyes cheese crumbles.
Pan Fried Colossal Stuffed Shrimp Scampi - lightly dusted and stuffed with jumbo lump crab meat - $3.00 supplement.
Bouillabaisse - Meditation fish soup with scallops, fish, shrimp and Dungeness crab legs in a tomato broth with saffron and fennel - $3.00 supplement.
Lambs Loin Chops - Mild domestic Colorado Lamb Rib chops painted with French Lavender honey and Provencale herbs ratatouille with green olives; outstanding dish!!
Filet mignon - 6oz, 8oz or 10oz, Market price, all steaks are hand cut to order - Finished with aged Balsamic drizzle. 8oz - $3.00 supplement. 10oz - $6.00 supplement.
Buck head 12oz Veal T- bone - finished with a veal demi stock with Madera wine and wild mushrooms. - $3.00 supplement.
Chicken Francis` - Ashley Farms Low Stress Raised Chicken Done French Provencale style with lemon & tarragon.
4th Course: (Pre-Dessert)
Chef Selection
5th Course: (Dessert)
Choose from a selection of Daniel's Desserts.
Beverages: (Not Included)
French Press Coffee - $3.00
Iced Tea - $2.00 or Lemonade - $2.00
S. Pellecrino Sparkling water - $2.50
Coke or Diet Coke - $2.00
Domestic beer - $3.00 Imported - $4.00
House wine - $7.00 Per Glass White or Red.
1. Note all dishes are cook to order, please ask your server if you have any special requests and we will try to accommodate your desires.
2. Some items have extra cooking time. We are not responsible for steaks cooked well done.
3. Ask to get on our email list and we can alert you to specials and events at our restaurant.
Call or email us. if you would like us to cater a party, Business Christmas party, or special event, on or off site.
Book early for our New Years Eve Spectacular!!!
Starting next Tuesday, November 10th, Lobster Night and Prime Fillet Surf and Turf night $19.50 and Prime fillet Buck Head with Live Maine Lobster $28.50
--------------------------------------------------------------------------------------------
Ask about our Saturday cooking classes starting in August.
Coming soon Football Sundays at Daniels- with special Game Day menu.
Contact us to have your Live Fantasy Football draft in our ballroom.
Chef Daniel...Catering and More
108 North Magnolia Ocala, FL 34475
"The Historic Francis Marion" Hotel 1 block north of
the Square
Phone: (352) 694-2800 and Fax: (352) 694-2803 for reservations or information
millerocal5@aol.com
