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mushrooms stuffed with chef's choice.
as the name suggests, sauteed in butter, white wine and herbs.
slow cooked grits with scallions and cheddar cheese formed into a cake and lightly floured and fried, served in a pool of bacon gravy with grilled shrimp.
fresh cedar key clams, steamed in butter, white wine and fresh garlic.
In butter and garlic sauce, served with toast rounds. Shrimp may be substituted for escargot for an extra $2.00
the island hotel restaurant is where this dish originated. created by bessie gibbs who owned the hotel from 1946 to 1973, this fresh salad is garnished with seasonal fruits, and served with the original dressing, fresh hearts of palm, and sugared dates.
chefs choice, made fresh daily and always with fresh ingredients.
10 ozs of the finest crab bisque on the island, made with hand picked, local white lump crab meat and thick fresh cream. this classic recipe has been modified and perfected by our chefs.
fresh cedar key clams steamed in white wine, garlic and butter, served over pasta.
fresh fish of the day sauteed in butter with white wine and lemon juice then topped with capers.
fresh fish of the day, split to hold an artichoke, shrimp and cheese stuffing. baked in white wine and butter sauce.
Spinach, sun dried tomatoes, and parmesan cheese baked on your choice of fish in an oven parchment paper.
served with wasabi aioli. Seared to perfection
Sautéed in garlic and olive oil or herbs and butter.
Sautéed in garlic and olive oil or herbs and butter.
Sautéed in garlic and olive oil or herbs and butter.
8 oz of the very finest choice aged beef filet, wrapped in bacon, seasoned, then cooked to your specifications.
Seasoned and pan seared to your liking.
4 oz or 8 oz fillet mignon cooked to your specification accompanied by your choice of seafood (Tuna, shrimp, scallops, fish, or clams)
Sautéed in butter with white wine, lemon juice, and capers
Lightly sautéed in butter, white wine, and a zesty orange sauce.
Fresh Cedar Key clams steamed in a white wine, garlic and butter, served over pasta
Angel hair pasta with spinach, mushrooms, onions and sundried tomatoes in a light tomato sauce. Choice of feta or parmesan cheese
Angel hair pasta with spinach, mushrooms, onions and sundried tomatoes in a garlic parmesan sauce
a selection of freshly made desserts is offered to complete your meal.
usda choice ground sirloin served with all the trimmings.
fresh sauteed grouper served on a hoagie roll with side of the day, or on a bed of greens and fresh vegetables, with choice of dressing.
6 oz. ribeye, cooked as you like it, on a hot hoagie roll with side of the day.
6 oz. ribeye on a bed of greens and vegetables with your choice of dressing.
ten ounces of the finest crab bisque on the island, made with hand picked local lump blue crabmeat, thick fresh cream an a hint of sherry.
mushrooms stuffed with chef's choice bound in a parsley sauce and sauteed with splash of sherry.
the island hotel is where this recipe originates, a fresh salad garnished with seasonal fruits, and served with the original dressing.
fresh cedar key clams, steamed in butter, white wine and garlic.
slow cooked grits with scallions and cheddar cheese formed into a cake and fried, served in a pool of bacon gravy with grilled shrimp.
fresh homemade soup of the day.
choice of: bleu cheese, dill, french. ranch or oil & vinegar dressing.
medium very dry with a pleasing sweetness. very fresh and fruity with a flowery aroma.
intense fruity characteristics, which range from honeyed tangerines and oranges to more floral, apple like fruitiness.
its flavors are often compared to melons, pears and peaches. the chenin blanc grape has a lovely fruitiness with a fresh, delicate bouquet.
deep color with raspberry and boysenberry flavors with notes of lavender and chocolate with a toasty oak finish.
from the heart of tuscany, this approachable combination of fruit and tannins make this a solid accompaniment to food. a blend of sangiovese, canaiolo nerlo and cabernet sauvignon results in a smooth, consistent wine with cherry and hints of strawberry and smoke.
aromas of black pepper and spice. ripe favors of currant. ripe dark berry fruit and subtle oak with spice all through the finish.
a blend of three red varietals; merlot, cabernet sauvignon and zinfandel blended together to create a complex, well-balanced wine reminiscent of the fine wines of bordeaux for which our claret is named. this beautifully crafted wine displays aromas of cedar, vanilla and toffee with flavors of rich, ripe plum and strawberries.
this wine is from 100-year old vines and is rich and spicy, but has soft tannins and a long fruit finish. it is actually a field blend of a number of varieties, mostly zinfandel but including small amounts of cariganan, alicante couche, cabernet and several other varieties.
a sophisticated and elegant expression with the structure and depth of a fine cabernet sauvignon and enhanced by the spice of cabernet franc and the supple roundness of merlot. rich, complex and well-balanced.
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queen bed, claw foot tub & shower.
king bed, shower.
king bed, claw foot tub & shower.
queen bed, standard tub & shower.
queen bed, shower.
2 queen beds, standard tub & shower.
double bed, shower.
double bed, standard tub & shower.
double bed, private bath across hall, standard tub & shower.
twin beds, private bath across hall, claw foot tub & shower.