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Roasted pepper, kale, corn fritters
Key west pink shrimp, tomato horseradish vinaigrette, today's greens
Rabbit run greens, house dried fruit, avocado, pickled pepper dressing, ricotta salata
Parmesan tuile, white anchovy, olive oil, dehydrated speck, classic dressing
House mozzarella, shaved heirloom tomatoes, basil, extra virgin olive oil, aged balsamic
Baby iceberg, heirloom tomatoes, crispy pork croutons, port wine blue cheese dressing
Gumbo lump crab, siracha and scallions over a bed of fresh greens. Gluten free
Tomato, green and white asparagus sauteed in sherry
Wilted spinach, teardrop tomatoes in a tequila lime broth
Buffalo mozzarella, florida tomatoes, basil
Maine lobster, ballerine pasta, boursin and cheddar cheeses, pecorino crumbs
Chilled selection of ceviche, king crab, lobster, chef's choice oysters, clams on the half shell, mussels, jumbo gulf shrimp, and house accompaniments
Local vegetables in dashi, ponzu
Sweet corn risotto, herb beurre blanc
Asparagus, tomatoes and linguini in a light cream sauce
Gulf shrimp, diver scallops, market catch, scampi sauce, sun-dried tomatoes, fresh pasta
Today's variety of fish, shellfish, clams and mussels with yukon gold potato, fennel and roasted tomatoes in a pernod fumet
Ancho and apricot glazed shrimp, smoked cheddar grits, swiss chard
Quinoa, roasted corn, sweet peas with grilled asparagus tips and red pepper emulsion
Coconut seared tuna, florida orange and coriander reduction, strawberry and arugula salad
Lemongrass scented jasmine rice, salmon roe, cucumber salad, pineapple diablo sauce
Ruby port reduction, oregonzola fries, roasted kale
Jalapeno cheddar mashed, bean and pepper slaw, wild mushroom demi-glace
Caramelized onion, spinach and boursin cheese sauce with potato, fennel and mushroom hash, honey stung carrot
Filet and shrimp, red wine and shallot confit, butter and parsley potatoes, broccolini and toasted almonds. Add crab cake $10.00, add king crab legs $16.00, add lobster tail $21.00
Roasted kale stuffed with quinoa, baby heirloom tomatoes, roasted cipollini onion, market fresh vegetables and citrus vinaigrette. Add organic chicken breast $10.00
Tomato, avocado, scallions
Lemon oil, fennel pollen, cilantro, celery, radish
Calamari, guava, jalapeno, honey
Sweet chili, almond, cucumber
Roasted corn, tequila, red onion, cumin
Papaya, mango, pineapple
Cucumber, sesame sambal, mint, ginger
Habanero, bell pepper, mango, chives
They get their name from being hand caught by divers, causing no harm to undersea flora. Always fresh and delicious
Hurricane season has affected grouper season slightly, but we have several delecatable species, each highly prized and delivered daily
Serving a variety, like american reds, hog and mangrove snapper that are always fresh
The steak lovers, shrimp, with a sweet, firm meat, truly one of the finest treasures of the florida gulf
This time of year the swordfish are feasting on delicious crustaceans, leaving their meaty sweet and succulent
Our center cut ahi tuna has a distinctively rich flavored flesh, firmly textured, glaky and tender.
Available as appetizer or entree
With honey mustard and french fries
With tomto, lettuce, and french fries
With mashed potatoes and broccoli
With choice of ice cream, topped with fudge sauce and chopped nuts
Cinnamon ice cream, dehydrated chocolate mousse, hibiscus
Buttermilk and thyme panna cotta, dulce de leche semifreddo
Sparkling grape emuslion, vanilla ice cream, peanut brittle
Garden basil sorbet, meyer lemon curd
Brulee of ft. myers goat cheese, textures of florida citrus
Trio of cinnamon ice cream, garden basil sorbet and chef's daily flavor
Today's doughnut, filling and fondue accompaniments