Our menu is chef-driven and artisan crafted with steakhouse inspired traditions and innovative, modern twists on your favorite classics. From the land, we feature carefully curated selections of Waygu cuts, prime and grass-fed beef. From the sea, our menu highlights daily fresh catches of fish and shellfish.
“GULFSHORE LIFE notes “Naples’ The Continental is breaking that mold, giving calorie-conscious cuisine a decadent, fine-dining revamp. When the Third Street South restaurant relaunched its lunch last fall after a two-year hiatus, the menu included an American Spa section, with all six dishes measuring less than 750 calories.” READ FULL ARTICLE
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CHEF ANDREW WICKLANDER
Andrew found his passion at a young age when an indelible impression was made as he watched and eventually cooked alongside his family preparing Midwestern specialties on the family farm in Albany, Minnesota. Wicklander attributes his career to mentor, former D’Amico Executive Chef, Jay Sparks. Wicklander was lured away from the nationally successful California Café and Napa Valley Grill concepts at the Mall of America. After being an integral part of the Campiello and Cafe Lurcat concepts in Minneapolis, Wicklander was chosen to bring the concepts to Naples. Wicklander’s reputation and culinary knowledge made him a natural choice for Chef of The Continental.
The drink menu at The Continental focuses on artfully executed craft cocktails. Whether you prefer a classic libation or something more modern, you will appreciate the refreshing concoctions of our mixologists while enjoying an equally sophisticated and artful atmosphere. For wine lovers, our expansive wine list will feature more bottles than days of the year, including wines from the across the globe and bottles from the finest domestic producers.
SOMMELIER MICHAEL BAKER
