SMALL PLATES

charcuterie board | 21

assorted cured meats and beef carpaccio with pita toast points, assorted chutneys, cornichons, grainy mustard, grilled stone fruit, olives, artichokes and black truffles with gorgonzola cheese, smoked gouda and fontina

tuna dip | 10

locally smoked tuna dip with fried pita toast points

bbq shrimp | 14

house-made new orleans style bbq prawns in a brown butter sauce with gambino crostinis

calamari | 13

served over a bed of napa cabbage and cucumber kimchi with honey sriracha and basil aioli

crab cake stacker | 15

crab cake, fried green tomato and corn maque choux with a roasted red pepper jus

chilled shrimp appetizer | 13

chilled fresh gulf shrimp over a bed a napa cabbage and locally sourced micro greens served with creole tartar and cocktail sauce

nachos | 13

nachos topped with house-made pulled pork, napa cabbage, pico de gallo, tomatoes, green and red onions topped with roasted jalapeño and cilantro crème fraiche

ginger snap scallops | 14

pan seared scallops served on ginger snapped crostinis and topped with blackberry chutney and balsamic glaze

 

SOUPS AND SALADS

chefs soup of the day | 9

seafood gumbo | 11

caesar salad | 13

topped with your choice of fried chicken, grilled chicken or ribeye

chef salad | 12

tossed salad greens topped with ham, tomatoes, cucumbers, bacon, cheese and your choice of dressing

tuna salad | 15

seared ahi tuna over a bed of mixed greens topped with julienne carrots, wasabi peas, heirloom tomatoes and radishes served with a sesame ginger dressing

cola grilled shrimp cobb salad | 14

grilled shrimp served over mixed greens, with tomato, bacon, hard boiled egg, avocado and blue cheese crumbles served with ranch dressing

heirloom tomato caprese | 14

heirloom tomatoes with fresh buffalo mozzarella cheese and fresh basil with aged balsamic reduction accompanied by a micro arugula salad

shrimp, mango and avocado ceviche | 13

served with fried pita bread

 

SANDWICHES AND BURGERS

build your own burger | 14

black angus patty grilled on an open flame with a toasted brioche bun with any three toppings

ingredients: lettuce, tomato, pickles, onion (regular or carmelized), roasted portobello mushroom, roasted red peppers, roasted jalapeño, pepper bacon and avocado

cheeses: swiss, provolone, american, cheddar, pepper jack and shredded cheese blend

sauces: guacamole, creole, jalapeño & cilantro crème fraiche, mayo & mustard, balsamic aioli, basil aioli, sundried tomato pesto and basil pesto

tacos | 15

your choice of three: mahi, beef tenderloin or pulled pork served in a fresh corn tortilla with napa cabbage, radishes, pickled onions, pico de gallo, roasted jalapeño and cilantro avocado crème fraiche

reel grouper sandwich | 17

fresh grouper dusted in seasoned flour and deep fried, topped with melted tillamook cheddar, lettuce, tomato, onion, pickle and tartar on a toasted brioche bun

crispy buttermilk chicken sandwich | 12

southern fried chicken breast topped with swiss cheese on a toasted brioche bun (regular or spicy tossed in buffalo sauce)

classic seafood po boy | 15

your choice of shrimp, oyster or soft shell crab on a gambino baguette with lettuce, tomato, onion, pickle and creole remoulade

ribeye sandwich | 14

served with sautéed mushrooms and onions with your choice of cheese on a gambino baguette

bacon wrapped chicago style hot dog | 10

with tomatoes, pickles, onions and sport pepper

 

GRILLED PIZZA

the traditional | 14

pesto, mozzarella, cherry tomatoes, arugula and your choice of shrimp, crab or lobster

three cheese and heirloom tomato | 12

smoked gouda, buffalo mozzarella and goat cheese with heirloom tomato and pesto finished with a balsamic reduction and arugula

three meat pizza | 15

pulled pork, beef tenderloin, peppered bacon, house marinara, caramelized onion, portobello mushroom and kalamata olives with fontina and aged cheddar cheese

 

LARGE PLATES

center cut bone-in ribeye steak | 28

grilled to perfection with a house-made veal stock reduction and your choice of two sides

grilled ribeye 12oz | 23   14oz | 26

handcut cab ribeye grilled to perfection with your choice of two sides

filet mignon | 30

8oz center cut filet grilled to perfection with a veal stock and your choice of two sides

panéed pork chops | 24

twin pork chops served with a blueberry and apple demi glaze and your choice of two sides

herb marinated chicken | 23

half chicken marinated in herbs with mushroom veloute sauce and your choice of two sides

surf and turf | 32

sapporo prawns with seared beef sashimi served with zucchini and squash noodles in a sweet sriracha chili sauce

portobello crab linguine | 22

grilled portobello mushroom stuffed with lump crab on a bed of asparagus and linguine in gorgonzola cream sauce

smothered country fried steak | 23

with a mushroom veloute sauce and your choice of two sides

jerk snapper | 24

panéed caribbean jerk snapper served with mango salsa, coconut black beans and rice with house-made cucumber kimchi

shrimp and grits | 23

whole prawns with local c&d stone ground grits, andouille sausage, peppers and onions topped with a fried egg and creole sauce

seafood pasta | 21

fresh gulf shrimp, jumbo lump crabmeat and mussels in a house-made cream sauce served over linguini pasta

scallop scampi |22

pan seared scallops with julienne carrots, tomatoes and asparagus served in a lemon garlic, butter and white wine sauce

lobster risotto | 24

pan seared lobster served with a basil, heirloom tomatoes and a truffle parmesan risotto

grouper h2o | 26

panéed grouper with local c&d stone ground yellow grits topped with crabmeat and creole sauce

 

SIDES

sautéed mushrooms | 5

fried green tomatoes | 6

grilled zucchini and eggplant | 6

lobster mac and cheese | 9

seasonal vegetable medley | 5

corn maque choux | 6

basil and garlic mashed potatoes | 6

bacon wrapped asparagus | 6

cheesy c&d grits | 4

fried brussels sprouts | 5

 

DESSERTS

chocolate ganache souffle | 8

orange grand marnier crème brûlée | 8

bourbon pecan pie with truffle sauce | 8

key lime pie | 8

goat cheese cake | 8

consumer information

there is a risk associated with consuming raw oysters. if you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, & should eat oysters fully cooked. if you are unsure of your risk, consult a physician.

-section 61c-4.010(8), florida administrative code

 

consumer advisory

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

-section 3-603.11, fda food code

 

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