Ristorante Raffaele Menu
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Menu Mo Gelato A3 Verticale Luglio 21.Indd
Pastries Cannoli regular shell 5.00 Cannoli small shell 3.50 È NON SOLO..... Cannoli chocolate shell 4.00 Cannoli toppings chocolate chips, pistachio or hazelnut 0.50 Cannoli 4 pack regular shells 19.00 Gelato Cannoli 4 pack small shells 13.00 Classic Sizes Cannoli 4 pack chocolate shells 15.00 Cup small 1 fl avor 4.75 Homemade Tiramisù 6.00 Cup medium up to 2 fl avors 6.75 Bombolone alla Nutella 4.50 Cup large up to 2 fl avors 7.75 Bombolone con Ricotta 4.50 Sugar cone 1 fl avor 4.50 Homemade Cheesecake 6.00 Truffl e Brownie 3.80 Waffl e cone 1 fl avor 6.75 Raspberry Linzer Bar 4.50 Waffl e cone up to 2 fl avors 7.75 Caramel Pecan Bar 4.50 Hand packed gelato to go 8.00 Chocolate Souffl é 6.00 Salted Caramel Chocolate Souffl é 6.00 Toppings Add scoop of gelato 1.00 Whipped Cream Chocolate Chips Waffl e 2.80 Chocolate Sauce Pistachio Bacio di Dama 5 cookies for 3.00 Caramel Sauce Hazelnut Chocolate Bacio di Dama 5 cookies for 3.00 Cherry Sauce M & Ms S-Cookies 5 cookies for 3.00 Rainbow Sprinkles Mini Peanut Butter Cups Strawberry Cookies 5 cookies for 4.00 Chocolate Sprinkles Cantucci (Italian biscotti) 5 cookies for 2.00 Flavors Limone Vaniglia Fresh Lemon Vanilla Hot Drinks Espresso 2.50 Fragola Bacio Fresh Strawberry Chocolate Hazelnut Double Espresso 3.50 Macchiato 3.50 Frutta della Passione Monella Fresh Passion Fruit Dark Cherry with Cappuccino 3.50 Almond and Hazelnut Frutti di Bosco Drip Coffee 2.50 Mixed Berry Mandorla Latte 3.50 Toasted Almond Mango Latte Macchiato 3.50 Fresh Mango Nocciola Hot Chocolate 4.50 Hazelnut Nerone Mocha 4.75 -
A4 Menu Primavera/Estate 2021
Menu Scarica il nostro menu digitale ECCELLENZE CAMPANE Via Brin, 69 - Napoli (NA) tel: 081 203657 www.veracesudd.it GENTILE OSPITE, I NOSTRI PIATTI SONO PREPARATI CON CURA E RISPETTO VERSO LE MATERIE PRIME. LA NOSTRA CURA SI ESTENDE ANCHE AI NOSTRI CLIENTI ED È PER QUESTO CHE DI SEGUITO SEGNALIAMO LA PRESENZA DI SOSTANZE O PRODOTTI CHE POSSONO PROVOCARE ALLERGIE O INTOLLERANZE. PER QUALSIASI DUBBIO O ULTERIORE INFORMAZIONE LA PREGHIAMO DI RIVOLGERSI AL NOSTRO PERSONALE. Informiamo inoltre la gentile clientela che il costo del servizio è di € 2.00. Ti piacerebbe ordinare direttamente a casa tua i nostri prodotti?? Scarica qui la nostra App ufficiale. PULSANTI DIGITALI CLICCABILI COSA VORRESTI OGGI? FAI CLICK SULL'IMMAGINE PER RAGGIUNGERE LA PAGINA RISTORANTE PIZZERIA VERACE FRIGGITORIA PANUOZZERIA GRAGNANESE "LA CUCINA DEI D0TTORI" D'AMORA BRACERIA E MACELLERIA VINI E BIRRE ARTIGIANALI CILLO PASTICCERIA, CAFFETTERIA GELATERIA "DEL GALLO" E BEVANDE LO STAGIONALE DI ECCELLENZE CAMPANE L'OSTERIA IRPINA ANTIPASTI GLI IRRINUNCIABILI POLPO E PATATE VIOLA CON OLIVE ZITI ALLA GENOVESE VERDI 11.00 10.00 PASTA E PATATE CON PROVOLA POLPETTE DI MELANZANE CON AFFUMICATA DELLA COSTIERA 10.00 POMODORO SCIUÈ SCIUE 8.00 SPAGHETTI AL POMODORO FRESCO 10.00 CAPONATA DI STOCCO 9.00 BACCALÀ ALLA GRIGLIA CON SCAROLE INVOLTINO DI PEPERONE 14.00 'MBUTTUNATO 8.00 SECONDI PIATTI PRIMI PIATTI TAGLIATA DI TONNO ROSSO DELLA COSTIERA MEZZE MANICHE CON TONNO 18.00 FRESCO, PEPERONCINI VERDI E POMODORINI PESCE SPADA IN PADELLA AGLI 13.00 AGRUMI E PEPE VERDE 16.00 SPAGHETTONI -
Fuel for the Sweet and Savoryfire
[INGREDIENTS] by Donald E. Pszczola More Fuel for the Sweet and Savory Fire sensations are blurring that they become so exciting in the formulation. Does that caramel have a salty taste? Is that ginger I detect? Or pink grapefruit with a spicy kick? With all of the different taste sensations possible, the five basic tastes remind me of the Chicago seasons. While we technically have four seasons (winter, spring, summer, and fall), in reality, every month is a separate season—a combination of the previous month’s weather and the next month’s. And with these 12 seasons—some of them changing in a matter of days or even hours—living in Chicago may be unpredictable, but it sure is exciting. And the same thing holds true for food formulating with the taste groups. (I might add that it is only fitting that “the Windy City” is the home of so many different ethnic Here’s some tasty mathematics for you. Take a strip of bacon plus a sweet and creamy ice cream and you get a… Well, I’ll let you finish the sweet-savory equation. As this form of new math proves, anything goes in today’s cuisines.) food formulating computations. Photos ©iStockphoto.com/busypix (left) and nazarethman (right) For consumers who can’t really choose between sweet and salty, more products are appearing in the mar- he sensation of taste can be categorized into five ketplace that can satisfy both moods. For example, Mars basic groups—sweet, salty, sour, bitter, and Chocolate North America recently launched its M&M’s® Tumami—with the tongue identifying each type in a Brand Snack Mix, which can satisfy consumers’ desire for distinct way. -
Menu, Guide and More Table of Contents 3
Menu, Guide and More Table of Contents 3. THE STORY OF L AVAZZA 4. DRINK MENU - CLASSIC / HOT DRINKS 5. DRINK MENU - COLD DRINKS 6. DRINK MENU - SPECIALTY DRINKS 7. LA COLAZIONE - BREAKFAST OPTIONS 8. LE TORTE - HOUSEMADE CAKES 9. LA PASTICCERIA - PASTRIES, COOKIES AND CANNOLI 2. La Storia di Lavazza IT ALL STARTED IN 1895... when Luigi Lavazza opened the first Lavazza store on via San Tommaso, Turin. We imagine him surrounded by sacks of coffee of different origins that he used to create his blends. He discovered the different origins and characteristics of the plant and the coffee, and studied the art of blending to meet his customers' tastes. This was how the blends were born. After a trip to Brazil, he was able to see the potential of the beverage in a period of great change. The Lavazza coffees we drink today are the result of his idea of combining coffees from different parts of the world. Torino, Piemonte BETTER FOR THE WORLD, BEST TO START YOUR MORNING Following Luigi's initial philosophy of caring for the earth, Lavazza continues to respect the economic, social environmental, and cultural assets of the countries where they operate. Over the years, these efforts have led to concrete actions that protect the people and the place at every stage of the production chain, from planting and harvesting to distribution and even consumption. 3. Il Menu - Classic Drinks SINGLE DOUBLE ESPRESSO 3.40 3.90 Whipped ESPRESSO MACCHIATO 3.90 4.40 Foamed Milk Cream Espresso with a dash of Foamed Milk Espresso Espresso ESPRESSO CON PANNA 3.90 4.40 Espresso Espresso Espresso topped with Whipped Cream Macchiato con Panna 8oz 12oz 16oz CAPPUCCINO 4.90 5.40 5.90 LATTE MACCHIATO 4.90 5.40 5.90 CAFFÈ MOCHA 5.80 6.30 6.80 CAFFÈ AMERICANO 4.90 5.40 HOT TEA 3.90 GRAN FILTRO 2.90 3.40 3.90 DARK ROAST (Drip Coffee) GRAN FILTRO DARK 2.90 3.40 3.90 ROAST DECAF (Drip Coffee) Foamed Milk Foamed Milk Hot Water Ground Coffee Steamed Milk & Hot Water Steamed Milk Espresso Espresso Espresso Caffè Latte Cappuccino Caffè Americano Dark Roast (Drip Coffee) 4. -
ANTIPASTI 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Antipasto Misto Piemontese
RISTORANTE PORTO DI SAVONA LATTE SEMI DI CROSTACEI e UOVA e PESCE e ARACHIDI e SOIA e e prodotti a FRUTTA A SEDANO SENAPE SESAMO ANIDRIDE LUPINI e MOLLUSCHI e In questo menu sono indicati gli ingredienti CEREALI con prodotti a base di prodotti a prodotti a prodotti a base di prodotti a base di latte GUSCIO e loro e prodotti a e prodotti a e prodotti a SOLFOROSA E prodotti a prodotti a base di glutine allergenici presenti nei vari piatti crostacei base di uova base di pesce arachidi base di soia (lattosio prodotti base di sedano base di senape base di semi di SOLFITI base di lupini molluschi compreso) sesamo ANTIPASTI 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Antipasto misto Piemontese X X X X X X X X X X Vitello tonnato X X X X X Acciughe al verde X X X X X X Carne cruda con pere caramellate, Robiola e nocciole Crostatina di cipolle, Raschera e Caprino Flan di peperoni con bagna cauda Insalatina di faraona con mostarda e cavolo rosso Prosciutto crudo di Parma Responsabile di cucina: De Cesare Remo……………………………………………………10/09/21 LATTE SEMI DI CROSTACEI e UOVA e PESCE e ARACHIDI e SOIA e e prodotti a FRUTTA A SEDANO SENAPE SESAMO ANIDRIDE LUPINI e MOLLUSCHI e CEREALI con prodotti a base di prodotti a prodotti a prodotti a base di prodotti a base di latte GUSCIO e loro e prodotti a e prodotti a e prodotti a SOLFOROSA E prodotti a prodotti a base di glutine crostacei base di uova base di pesce arachidi base di soia (lattosio prodotti base di sedano base di senape base di semi di SOLFITI base di lupini molluschi compreso) sesamo PRIMI 1 2 3 4 5 6 7 8 -
Magazine the Blade, Toledo, Ohio Sunday, February 18, 2018 Section C, Page 6
TOLEDO MAGAZINE THE BLADE, TOLEDO, OHIO SUNDAY, FEBRUARY 18, 2018 SECTION C, PAGE 6 Maple-glazed cream sticks with bacon are ready for customers at Wixey Bakery. THE BLADE/DAVE ZAPATOSKY Delectable duo Bacon & sugar: Sweet, savory, and irresistible together By ROBERTA GEDERT bacon who coordinates the annual festival, BLADE STAFF WRITER this year slated for May 12. “The American mmm, bacon. palate is a palate that likes sweet stuff. This Mmmm, sugar. is both a sweet and savory approach to eat- Mmmm, bacon and ing, and I think Americans like that con- sugar together. trast.” Marrying the two has Other sugary bacon treats that will be Mbeen a popular trend for several years now available at the event include bacon chips that hasn’t faded from the limelight. (squares of thick bacon marinated in a There’s candied pepper bacon, choc- honey beer, brushed with maple syrup, and olate-covered bacon, bacon ice cream, roasted) and pretzel sticks dipped in melted bacon doughnuts. No sugar product is safe chocolate and rolled in bacon bits. from those salty slabs of meat and fat, and Mary-Jon Ludy, professor of food and in northwest Ohio, residents are making nutrition at Bowling Green State Univer- sure they get their share. sity, said the love of bacon and sugary sub- “Who doesn’t like a doughnut that tastes stances also evokes the nostalgia of bacon like a maple pancake but with bacon?” said being a common American food tying us Brian Wixey, partner at Wixey Bakery, of together and sensory pleasure. The curing the bakery’s bacon maple doughnuts and process for bacon builds on the category of cream sticks they have been making for taste known as “umami,” or savory flavors, about four years. -
One Touch. That's All It Takes to Enjoy Authentic Espresso and Cappuccino
Fully Automatic Espresso/Cappuccino Machines PrimaDonna Exclusive | PrimaDonna S Magnifica S Cappuccino | Magnifica S Cappuccino Smart Better Everyday One touch. That’s all it takes to enjoy authentic espresso 1. ONE TOUCH SImpLICITY One button – that’s all it takes to enjoy and cappuccino beverages exceptional espressos, bold cappuccinos, creamy lattes and rich macchiatos. at home any time. The machine does the rest. Enjoy exceptional espressos, bold cappuccinos, creamy lattes and rich macchiatos in the comfort of your home, any time day or night. With just the touch of a button, you can prepare every cup exactly to your liking – it’s that easy. 2. IT’S ALL ABOUT THE FOam The De’Longhi LatteCrema System* creates perfectly layered espresso beverages, with dense, rich, long-lasting foam in every cup from start to finish. PRIMADONNA EXCLUSIVE PRIMADONNA S maGNIFIca S maGNIFIca S 3. CONSISTENT BREWING EVERY TIme ESAM6900 ECAM28465M cappUCCINO capPUccINO SMART ECAM23450sl ECAM23260SB Each cup is automatically brewed to the perfect temperature, richness and density. And, you can customize the settings to *Model ECAM23450SL features an Automatic Cappuccino System. ensure it’s always just the way you like it. Fully Automatic Espresso/Cappuccino Machines PrimaDonna Exclusive | PrimaDonna S Magnifica S Cappuccino | Magnifica S Cappuccino Smart Better Everyday 4. THE peRfecT amOUNT OF MILK 5. ONE TOUCH, INTUITIVE DISPLAY 6. EVERY CUP IS CUSTOMIZED During the brewing process, the integrated Simply press a button and the machine Easily program how you like your carafe dispenses milk in adjustable levels does the rest – with consistently satisfying beverage: temperature, strength, for taste. -
SAINT TROPEZ Veldhoven Dessert
StTropez_dessertkaart_A4_buitenzijde_DRUK_280918_Engels.pdf 1 28-09-2018 11:27:09 WELCOME TO SAINT TROPEZ veldhoven dessert WWW.CAFESAINTTROPEZ.NL StTropez_dessertkaart_A4_binnenzijde_DRUK_280918_Engels.pdf 1 01-10-2018 07:33:38 dessert special coffee All coffee’s can also be ordered in Décafé coupe dame blanche vanilla ice cream, chocolate sauce and whipped cream - 6,50 saINT tropez Coffee Tia Maria, Baileys and whipped cream - 7,95 hot chocolate cake vanilla ice cream with vanilla sauce - 7,25 irish coffee Irish Whiskey, caster sugar parfait van bastogne with whipped cream - 6,95 with toffee sauce - 6,75 spanish coffee Brownie Licor 43 with whipped cream - 6,95 twix and chocolate ice cream - 6,00 french coffee mousse duo Grand Marnier with whipped cream - 6,95 white and brown chocolate mousse with vanilla sauce and whipped cream - 6,50 italian coffee Amaretto with whipped cream - 6,95 Monchou with cherry tipping and Bastogne - 6,75 D.O.M. coffee D.O.M. Benedictine with wipped cream - 6,95 apple pie with whipped cream - 3,50 StTropez_dessertkaart_A4_binnenzijde_DRUK_280918_Engels.pdf 1 01-10-2018 07:33:38 dessert special coffee All coffee’s can also be ordered in Décafé coupe dame blanche vanilla ice cream, chocolate sauce and whipped cream - 6,50 saINT tropez Coffee Tia Maria, Baileys and whipped cream - 7,95 hot chocolate cake vanilla ice cream with vanilla sauce - 7,25 irish coffee Irish Whiskey, caster sugar parfait van bastogne with whipped cream - 6,95 with toffee sauce - 6,75 spanish coffee Brownie Licor 43 with whipped cream - 6,95 twix and chocolate ice cream - 6,00 french coffee mousse duo Grand Marnier with whipped cream - 6,95 white and brown chocolate mousse with vanilla sauce and whipped cream - 6,50 italian coffee Amaretto with whipped cream - 6,95 Monchou with cherry tipping and Bastogne - 6,75 D.O.M. -
International Culinary Arts & Sciences Institute
TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes -
Dieci PIZZA&PASTA
Contents Salads 2 Starters 5 Soups 6 Mediterranean flavours 8 Spaghetti 8 Penne 9 Gnocchi 9 Spaghetti, Penne and Gnocchi for 2 or 4 persons 10 Assaggi pe’ stuzzica’ l’appetito 12 Prova le cozze e vongole! 13 Primi piatti come na’ volta 15 Fritti fatti a mestiere 16 Dalla griglia 17 Le pizze dop 18 Pizze 19 Focaccia 22 Sandwiches 22 Dessert and dieci gelati 23 For Children 24 Vegan 26 Glutenfree 30 Vini della casa 37 Wines 41 Aperitives, Beer, Soft Drinks and Coffee 42 Salads small large Insalata verde (7, 8, 9) 10.- 12.- Green salad Insalata mista (7, 8, 9) 12.- 14.- Mixed salad Insalata rucola e parmigiano (7, 8, 9) 15.- Arugula with parmesan Insalata pazza (2, 7, 8, 9, 11) 16.- San Marzano, salad, arugula, parmesan, tuna, mozzarella, tomatoes, onions Insalata Ischia (2) 16.- Mozzarella, eggplant, basil Insalata dieci (2, 3, 7, 8, 9, 11) 18.- Mixed salad, tomatoes, mozzarella, tuna, eggs, olives Insalata pomodoro e cipolla (7, 8, 9) 12.- Tomatoes with onions Insalata caprese (2) 14.- 16.- Tomato, mozzarella, basil Insalata caprese bufala (2) 18.- Tomato, buffalo mozzarella, basil Burrata e San Marzano (2) 19.- Burrata on green salad with San Marzano tomatoes Insalata salmone (7, 8, 9, 11) 26.- Salad plate with Balik salmon Insalata gamberoni (7, 8, 9, 12) 26.- Salad plate with king prawns Insalata pollo (7, 8, 9) 25.- Salad plate with chicken breast strips Insalata forte (1, 7, 8, 9) 25.- Salad plate with planted chicken strips Insalata ricchi e poveri (7, 8, 9) 29.- Salad plate with beef filet strips 2 All prices are in CHF and inclusive -
Main Courses Snacks Starters Desserts
DO YOU HAVE AN ALLERGY? PLEASE TELL US! MAIN COURSES SIMMENTALER ENTRECÔTE 37.25 de 250 GR. frites and pepper- or béarnaise sauce LIMOUSIN RIBEYE 250 GR. with beetroot and pickled onion 33.50 HADDOCK with cavolo nero, Guanciale bacon and hazelnuts 27.00 BLANC BLEU BELGE POACHED EGG with Capocollo, spinach and aged cheese 21.50 ON THE BONE ARTICHOKE with mushroom, carrot and créme barigoule 20.25 with Béarnaise sauce QUAIL with roasted leek, carrot and onion compote 25.50 CHARCUTERIE 71.50 FOR TWO 25.50 PER 40 GRAM SELECTION COD with fennel, lemon beurre blanc and Dutch shrimps ( PREPARATION TIME FOR TWO 20.25 30 MINUTES ) LOBSTER with saffron risotto and fennel HALF 30.50WHOLE 51.00 CHORIZO TRONCAL Spanish sausage with pimento and garlic 4.25 CECINA DE LEON 4.75 Spanish ham CAPOCOLLO SEGARELLI 4.75 Coppa from Umbria PARMAHAM LEVONI dried ham from Parma 5.75 5.75 MORTADELLA WITH TRUFFLE sausage from Bologna 4.25 SALAME FINOCCHIONA dried sausage with fennel from Tuscany NORMANDY OYSTER STARTERS with toast and rouille EACH 3.75 HALF DOZEN 20.25 SEABASS CEVICHE, SWEET POTATO AND CORN 59.50 FOR 2 TWO DOZEN SNACKS 38.25 or GEULVALLEY HAM, ZUCCHINI, PARMESAN AND GREEN OLIVES STEAK TARTARE SLIDER WITH DUCK LIVER 6.25 GILLARDEAU OYSTER EACH 4.75 ON THE SIDE CRISPY POLENTA WITH BASIL MAYONNAISE ENTREMET 3.75 HALF DOZEN 26.25 DOZEN 50.50 TOMATO BROTH , WATERMELON, DEEPFRIED MUSSELS AND BASIL CROQUETA DE BACALAO 4.00 4.25 FRITES & MAYONNAISE AVOCADO, MANGO AND LIME SEASONABLE VEGETABLES 5.75 5.75 MAIN COURSES LOBSTER WITH MAYONNAISE SAFFRON RISOTTO 5.75 CRISPY TORTILLA, SALMOREJO, SERRANOHAM AND EGG 6.50 HALF 28.50 WHOLE 48.00 COD, FENNEL, LEMON BEURRE BLANC AND DUTCH SHRIMPS BAKED POTATOES 5.00 RAZOR CLAMS WITH HARISSA 6.50 or SEASONAL SALAD 4.75 PETIT PLAT FRUITS DE MER TWO DIFFERENT OYSTERS, QUAIL WITH ROASTED LEEK, CARROT AND ONION COMPOTE SHRIMPS, COCKLES, MUSSELS AND RAZOR CLAMS DESSERTS 25.25 STARTERS LEMONPIE, CRUMBLE AND MERINGUE or DESSERTS CHEESE PLATTER STEAK TARTARE 16.00 ICE BUCKET 14.50 110 GR. -
Miami's Medieval Wonder
July 2019 www.BiscayneTimes.com Volume 17 Issue 5 © Miami’s Medieval Wonder The Ancient Spanish Monastery is starting to get noticed CALL 305-756-6200 FOR INFORMATION ABOUT THIS ADVERTISING SPACE Our all inclusive 55 or better lifestyle is designed for you to be able to live in care-free comfort. Our residents enjoy a variety of activities, amenities, dining options, and more while living in the best location. Rents start at $2350 and we will pay $1000 towards moving costs. Limited time only on select units, call for details. 2751 NE 183rd Street Aventura, FL 33160 • 305.521.7219 • www.imperial-living.com 2 Biscayne Times • www.BiscayneTimes.com July 2019 Our all inclusive 55 or better lifestyle is designed for you to be able to live in care-free comfort. Our residents enjoy a variety of activities, amenities, dining options, and more while living in the best location. Rents start at $2350 and we will pay $1000 towards moving costs. Limited time only on select units, call for details. 2751 NE 183rd Street Aventura, FL 33160 • 305.521.7219 • www.imperial-living.com July 2019 Biscayne Times • www.BiscayneTimes.com 3 Where Buyers 2019 New 5,300 SF Waterfront Home New Pool Home ! and Sellers ` intersect every day Modern Masterpiece - $1.299M New Custom Home with high ceilings. 4 Bedrooms 2019 New Waterfront Pool Home - $2.49M 3 Bathrooms, over 2700 SF, 24hr Guard Gated New 5,300 SF Contemporary Home with Ocean Access, no Islands of Keystone Point. Huge great room. bridges to Bay. 4BR, 5BA + den/office or 5th BR, 665sf covered patio downstairs.