88 Menu Test

Front 1

Organic grilled chicken and avocado club

Back 1

6 oz organic grilled chicken breast with avocado,bacon,havarti cheese,sprouts and mayo on toasted whole wheat bread

Front 2

Cuban sandwich

Back 2

Roasted pork,ham,pickles,mustard and mayo served on pressed cuban bread

Front 3

Cheeseburger in paradise

Back 3

8 oz. Angus ground chuck burger, grilled to guest's temperature topped with shredded cheddar cheese and served with lettuce, tomato and onion on a kaiser roll.

Can substitute choice of cheese for American, swiss, havarti, bleu cheese

Front 4

Broiled Lobster Tail

Back 4

8 oz broiled lobster tail cooked with lemon juice and wine and seasoned with paprika.

Served with lemon fork, and drawn butter.

$40

Front 5

Captain's Platter

Back 5

8 oz broiled lobster tail cooked with lemon juice and wine seasoned with paprika, 6oz filet of mahi and 2 grilled shrimp.

Served with lemon fork and drawn butter.

$56 can upcharge for different fish and preparation style

Front 6

Onion Encrusted Mahi

Back 6

6 oz filet of mahi egg washed, and coated with flour and toasted onions. Pan sauteed and topped with keylime beurre blanc.

Front 7

Shrimp Zoodles

Back 7

5 shrimp sauteed in olive oil with garlic, fresh herbs, cherry tomatoes and capers.

Served over zucchini noodles.

Front 8

Yellowtail Meuniere

Back 8

6 oz yellowtail filet, egg washed and lightly dusted in rice flour. Pan sauteed and topped with key lime beurre blanc.

Front 9

Keylime Seafood

Back 9

1/2 a florida lobster tail, 3 shrimp and jumbo lump bleu crab meat sauteed in keylime tabasco butter and tomatoes. Topped with scallions and served over cilantro lime rice.

Front 10

Lorenzo

Back 10

$8. Choice of fish, egg wash and sauteed.

Topped with a home made crab cake and keylime hollandaise sauce

Front 11

Grenoblaise

Back 11

$2. Choice of fish, egg washed and sauteed with capers and sliced lemon. Topped with keylime beurre blanc.

Front 12

Meuniere

Back 12

Choice of fish, egg washed and lightly dusted with rice flour. Pan sauteed and topped with keylime beurre blanc.

Front 13

Rangoon

Back 13

$4. Choice of fish, egg washed and sauteed. Topped with currant gelee and fresh tropical fruits.

(Strawberries, mango, papaya, pineapple)

Front 14

Encrusted Options

Back 14

$2 upcharge. Coconut, parmesan, macadamia nut, pistachio, mixed nut, walnut, almond.

Front 15

Smoked Sea Salt Ribeye

Back 15

22oz bone in ribeye encrusted in house smoked sea salt and grilled to desired temp.

Front 16

Filet Mignon

Back 16

8 oz center cut filet mignon, seasoned and grilled to desired temp.

Served with key lime hollandaise on the side.

Front 17

Filet Oscar

Back 17

8 oz center cut filet mignon, seasoned and grilled to desired temp. Topped with lump blue crab, asparagus and keylime hollandaise.

Front 18

New York Strip

Back 18

14 oz aged prime new york strip, seasoned and grilled to desired temp.

Front 19

Organic chicken florentine

Back 19

2 grilled organic chicken breasts topped with a shallot cream sauce, with sauteed spinach and roasted red peppers.

Served with garlic mash

Front 20

Kids Macaroni & Cheese

Back 20

Homemade mac with 5 different cheeses

Front 21

Kid Healthy

Back 21

Grilled 6 oz chicken breast served with a side of steamed green beans

Front 22

Chicken Fingers

Back 22

4 tempura battered chicken fingers, served with fries and honey mustard

Front 23

Fish Fingers

Back 23

3 hand breaded mahi fingers. Served with fries, tartar sauce and a lemon.

Front 24

Grilled Cheese

Back 24

Slices of American cheese on white bread served with french fries

Front 25

Kid Burger

Back 25

6 oz angus ground chuck burger, cooked well done. Topped with shredded cheddar cheese, and served with fries

Front 26

5 cheese Macaroni

Back 26

Mix of fontina, gouda,velveeta, cheddar, and monterey jack cheese.

Front 27

Garlic Green Beans

Back 27

Fresh green beans flash seared, and tossed with roasted garlic, salt and pepper.

Front 28

Black Beans & Cilantro Lime Rice

Back 28

House made black beans with long grain wild rice flavored with cilantro and lime juice.

Front 29

Sliced Homestead Tomatoes

Back 29

Local homestead tomatoes, sliced and topped with smoked sea salt, basil chiffonade, and olive oil.

Front 30

Garlic Mashed Potatoes

Back 30

Red potatoes mashed with their skin, with roasted garlic , salt, pepper and butter.

Front 31

Molten Chocolate Cake

Back 31

Warm chocolate cake with a molten center, topped with espresso icecream and whipped cream

Front 32

Fried Keylime Icecream

Back 32

Homemade keylime icecream encrusted with coconut flakes and flash fried.

Topped with chocolate ganache and strawberry preserves.

Front 33

Bananas and French Toast

Back 33

Caramelized bananas served atop thick Hawaiian french toast slices, drizzled with caramel and one scoop of vanilla icecream

Front 34

Mango and Strawberry Cobbler

Back 34

Traditional cobbler of diced mango, and strawberries with a hint of cayenne pepper, topped with cinnamon and a scoop of vanilla icecream.

Front 35

Icecream

Back 35

Vanilla, chocolate, or espresso.

Front 36

Cracked Conch

Back 36

Tenderized conch filet marinated in coconut milk, lightly dusted in rice flour and flash fried.

Served with wasabi aioli and lemon

Front 37

Tuna Poke

Back 37

4 oz yellowfin tuna diced with avocado, black and white sesame seeds, mixed tuna poke sauce and topped with green onion.

Served with chopsticks and a bowl of tortilla chips.

Front 38

Lobster and Basil Pesto Pizza

Back 38

Grilled flatbread pizza, with a parmesan cream sauce topped with shredded Maine lobster, mozarella cheese and basil pesto.

Front 39

Tomato & Goat Cheese Flatbread

Back 39

Grilled flatbread pizza with crumbled goat cheese, and sliced homestead tomatoes.

Topped with herbs and olive oil.

Front 40

Crab Cake

Back 40

Jumbo lump blue crab and claw meat mixed with breadcrumbs, cilantro and a hint of jalapeno .

Served on top of pommery mustard.

Front 41

Hot Blue Crab Dip

Back 41

Jumbo lump blue crab and claw meat, mixed with parmesan, pepperjack, and spicy chipotle sauce. Topped with scallions

And served with tortilla chips.

Front 42

Blackened Tuna Sashimi

Back 42

8 oz yellowfin tuna pressed in blackened seasoning and seared. Sliced thin and served with seaweed salad, wasabi, pickled ginger, soy sauce and chopsticks.

Front 43

Shrimp Cocktail

Back 43

4 U15 shrimp, chilled and served with a lemon, and cocktail sauce.

Front 44

Blue Cheese Potato Chips

Back 44

Hand cut potato chips topped with blue cheese crumbles, tomatoes, scallions and balsamic glaze.

Front 45

Coconut Shrimp

Back 45

4 U15 shrimp - butterflied,egg washed and coated with flour and shredded coconut.

Deep fried and served with mango chutney.

Front 46

Calamari

Back 46

Squid rings and tentacles marinated in coconut milk, tossed in seasoned flour and deep fried.

Topped with sweet thai chili sauce and served with sriracha aioli on the side.

Front 47

Fresh Oysters

Back 47

Fresh warm water Apalachicola oysters served on the half shell. Served with fresh horseradish, cocktail sauce, lemon fork and an oyster setup (saltine crackers, tabasco, wet naps)

1/2 dozen $12

1 dozen $22

Front 48

Fresh Stone Crab

Back 48

*In season Oct. 15 - May 16th*

Harvested in the florida keys, one claw from the stone crab is taken, cooked, and served chilled and pre-cracked.

Served with stone crab mustard sauce, drawn butter, claw cracker, discard bowl and wet naps.

App: 1/2 lbs. $27

Entree: 1 lbs. $56

Front 49

Caribbean Lobster Bisque

Back 49

Creamy lobster bisque with a hint of spice.

Served with a spoon and oyster crackers.

Front 50

Conch Chowder

Back 50

Tomato based Bahamian conch chowder with ground conch, bell peppers, carrots, tomatoes and other vegetables.

Served with a soup spoon, and oyster crackers.

Front 51

Alligator Reef Salad

Back 51

Spring mix lettuce, topped with 3 cocktail shrimp, jumpo lump crab meat, fresh green beans, grape tomatoes, sliced avocado, hearts of palm, and chopped hard boiled egg. Served with choice of dressing and a lemon.

Front 52

Oriental Tuna Salad

Back 52

Spring mix lettuce tossed in oriental ginger dressing, topped with 8oz of sesame encrusted sliced yellowfin tuna and crispy onion straws. Topped with soy reduction and served with chopsticks.

Front 53

Island Tropical Salad

Back 53

Spring mix lettuce tossed in mango citrus dressing topped fresh tropical fruits (strawberries, papaya, mango, pineapple) walnuts, and toasted coconut.

Available in half portion.

Front 54

House Salad

Back 54

Spring mix lettuce topped with chopped hard boiled egg,bacon,shredded carrots, grape tomatoes and alfalfa sprouts. Served with choice of dressing.

Available in half portion.

Front 55

Mahi (or chicken) Ceasar Salad

Back 55

Romaine lettuce tossed in homemade ceasar dressing and shredded parmesan cheese, topped with roasted red peppers, grape tomatoes, croutons and a 6oz grilled mahi filet or 6oz grilled chicken.

Served with a lemon wedge.

Available in half portion without peppers and tomatoes.

Front 56

Islamorada Fish Sandwich

Back 56

5oz Mahi filet grilled and topped with sauteed onions and shredded cheddar cheese. Served on a kaiser bun with lettuce, tomato, onion, a lemon wedge and tartar sauce.

Sandwich can be prepared grilled or fried.

Blackened for $1 upcharge.

Substitute for yellowtail or hogfish for $5

Front 57

Ahi Tuna Burger

Back 57

8oz tuna steak marinated in pineapple juice and soy. Topped with crispy onion straws and wasabi aioli.

Served on a kaiser roll with lettuce and tomato.

Front 58

Dressings and Toppings

Back 58

1. Mango citrus

2. Ranch

3. Blue cheese

4. Oriental ginger

5. Italian

6. Raspberry vinaigrette

7. Honey mustard

8. Oil and vinegar

9. Caesar

Toppings on large salads

Fish: yellowtail and hogfish $8

Mahi and shrimp $4

Scallops $5

Tuna $6

Chicken $5