SMALL PLATES

tuna dip | 10

locally smoked tuna dip with fried pita toast points

chicken wings | 11

marinated and deep fried with choice of sauce: buffalo, garlic parmesan mango habanero, or bbq

calamari | 13

golden fried rings and tentacles served with mango habanero sauce

crab cake appetizer | 15

pan fried crab cakes, served with black bean and roasted corn salad and remoulade

shrimp cocktail | 13

six steamed and chilled large shrimp with cocktail sauce

nachos | 13

nachos topped with pulled pork, lettuce, pico de gallo, tomatoes and green onions, topped with roasted jalapeños and sour cream

sesame balsamic scallops | 14

pan seared scallops, served on sesame crostinis, topped with fig balsamic chutney

SANDWICHES AND BURGERS

build your own burger | 14

black angus patty grilled on an open flame with a toasted brioche bun.

choice of three toppings:

ingredientscheesessauces
lettuceswissguacamole
tomatoprovolonecreole
picklesamericanjalapeño & cilantro crème fraiche
onion (regular or caramelized)cheddarmayo and mustard
roasted portobello mushroompepper jackbalsamic aioli
roasted red peppersshredded cheese blendbasil aioli
roasted jalapeñossundried tomato pesto
pepper baconbasil pesto
avocado 

tacos | 15

your choice of any three: mahi, steak or pulled pork served in a fresh corn tortilla with lettuce, pickled onions, pico de gallo, roasted jalapeños and cumin sour cream 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 (regular or spicy tossed in buffalo sauce), topped with swiss cheese on a toasted brioche bun

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, served on a gambino baguette

SOUPS AND SALADS

chefs soup of the day | 9

seafood gumbo | 11

caesar salad | 13

topped with your choice of chicken, salmon or steak

chef salad | 12

tossed salad greens, topped with ham, turkey, 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, tomatoes and radishes, served with a sesame ginger dressing

cobb salad | 14

traditional chicken cobb, served over mixed greens with tomatoes, bacon, hard boiled egg, avocado and blue cheese crumbles with ranch dressing

GRILLED PIZZA

the traditional | 14

marinara, pepperoni and fresh mozzarella

cheese and your three | 15

marinara, pepperoni and fresh mozzarella with your choice of any free topping:
pepperoni, mushrooms, sausage, banana peppers, jalapeño, bacon, tomatoes, onions

LARGE PLATES

center cut bone-in ribeye steak | 28

16 oz. ribeye grilled to perfection with veal stock reduction, potato gratin and seasonal vegetables

filet mignon | 30

8 oz. center cut filet grilled to perfection with rosemary demi glaze, potato gratin and asparagus

herb marinated chicken | 23

half chicken marinated in herbs with mushroom cream sauce, pesto mashed potatoes and seasonal vegetables

shrimp and grits | 23

fresh shrimp with local c&d stone ground grits, andouille sausage, peppers, and onions, topped with house-made creole sauce

seafood pasta | 21

fresh gulf shrimp, jumbo lump crab meat and mussels in a house-made cream sauce, served over linguine pasta

scallop scampi |22

pan seared scallops with creole rice pilaf and traditional scampi sauce

grouper h2o | 28

panéed grouper with local c&d stone ground yellow grits, asparagus and shrimp creole sauce

SIDES

sautéed mushrooms | 5

lobster mac and cheese | 9

cheesy c&d grits | 5

seasonal vegetable medley | 5

pesto mashed potatoes | 6

grilled asparagus | 6

fried brussels sprouts | 5

rice pilaf | 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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