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Welcome to Sweet Melissa's Cafe

Experience the award-winning Sweet Melissa's Cafe, Sanibel Island. Serving lunch and dinner, this is a culinary journey of epic proportions! Executive Chef Melissa Talmage challenges your taste buds to explore a creative menu with a wide array of different tastes, textures and eclectic ingredients. Named "Best Dining in Lee County" by Gulf Shore Life, the dinner menu offers entrees in full portions or "small plates" giving diners the ability to enjoy multiple dishes in one visit. Sweet Melissa's menu consists of trend-setting fare including fettuccine and clams with fennel and Pernod (pear'-no, a flavorful liqueur similar to ouzo), crispy soft-shelled crab, bourbon-glazed pork belly and pan-seared duck breast. Don't miss the Fish Stew! Described as "exploding with goodness" by one reviewer, the dish features mahi-mahi or redfish combined with scallops, shrimp, clams, mussels, chorizo and fennel, accented with a lemony saffron cream. This former specialty dish is now a regular item on the menu, in response to diner demand.

"Executive Chef Melissa Talmage conjures culinary magic in the kitchen,
her imagination appears to have no bounds."
4 Stars - Jean LeBoeuf, News-Press

Sweet Melissa's Cafe exudes warmth, compliments of its sedate atmosphere and impeccable service. Indoors, the open floor plan allows a peek into the exhibition kitchen as the chefs create their magic and are directed to fulfill Chef Melissa's visions.

Fine linens and a cozy bar add to the experience, while soothing live acoustic jazz sets the mood on select evenings. Guests who prefer to dine al fresco will find the screen-in patio a delightful option.

Come join us for another side - the best side - of island dining.

New Year's Eve at Sweet Melissa's Cafe

New Year’s Eve 2014

Five Course Tasting Menu

With Wine Pairings $130 or Without Wine Pairings $95

FIRST COURSE

Chilled Cucumber Soup

Stone Crab, Champagne Caviar

Monmousseau Vouvray Brut – Loire Valley, France NV

OR

Lobster Bisque

Cognac Cream Foam

Le Grand Courtâge Brut Rosé – France NV

 

SECOND COURSE

Scallop and Fluke Crudo

Meyer Lemon, Avocado, Radish

Cristina Ascheri Gavi – Piedmont, Italy 2012

OR

Foie Gras Torchon ($10 Additional)

Strawberry, Brioche

Standing Stone Vineyards Reisling – Finger Lakes, New York 2012

OR

Roasted Beet Salad

Orange, Heart of Palm, Baby Arugula, Spiced Pecans, Roasted Shallot Vinaigrette

Dauvergne Ranvier Côtes du Rhône Blanc – Rhone Valley, France 2012

 

THIRD COURSE

Grilled Tuna

Chanterelles, Baby Carrots, Truffle Jus

Lange Pinot Gris – Willamette Valley, Oregon 2012

OR

Roasted Cobia

Sea Urchin Emulsion, Braised Baby Fennel, Candied Kumquat, Jalapeño

Steele Canyon Cellars Chardonnay – Napa Valley, California 2012

 

FOURTH COURSE

Grilled Lamb Loin

Salsa Verde, Duck Fat Braised White Beans

Lawson’s Dry Hills Pinot Noir – Marlborough, New Zealand 2010

OR

Braised Short Rib

Celery Root and Potato Puree, Pomegranate

Ty Caton “EnTYecement” Blend – Sonoma, California 2012

 

FIFTH COURSE

Chocolate Semifreddo

Nutella, Rice Krispies, Orange Sherbet

Meeker FroZin Zinfandel

OR

Lemon Soufflé

Black Berry Compote, Poppy Seed Shortbread

Standing Stone Vineyards Reisling Ice

Please join us to celebrate the New Year!

By Reservation Only