Farlows On The Water

Fresh Black Grouper lightly blackened with a tropical Kiwi Pico de Gallo and shredded cabbage in a flour and corn tortilla, then drizzled with a mango remoulade. Accompanied with a fresh arugula salad.

Slow roasted pork shoulder topped with aged fresh cheddar cheese, our house jicama slaw, then drizzled with sundried tomato aioli. Served in a flour and corn tortilla with Cuban rice.

Fresh Goat tenderloins first marinated in traditional West Indian spices then slow roasted for 6 hours. Topped with a pineapple pico de gallo, goat cheese, cilantro and caramelized balsamic onions with a mango jicama slaw on the side. Accompanied with a fresh arugula salad.

3 jumbo shrimp stuffed with fresh blue crab stuffing & topped with hollandaise sauce, 2 sea scallops pan sautéed in extra virgin olive oil and Grouper in our Caribbean blackening seasoning and grilled to perfection.

This Kentucky favorite is toasted sourdough bread topped with slow roasted all-natural antibiotic free turkey, tomato and pecan smoked bacon then smothered with our creamy cheddar cheese sauce and baked until hot and heavenly.

resh blue crab cake with Panko bread crumbs, then carefully sautéed & served on a Kaiser roll with our house Caribbean chipotle mayonnaise on the side.

It's our house signature real blue crab salad on a fresh butter croissant with lettuce and tomato. Served with fresh fruit.

Farlow's special southern fried chicken topped with pickled red onions, blue cheese, fresh leaf lettuce and a roasted tomato aioli, served on a fresh baked buttermilk biscuit. Served with a roasted corn, cucumber and strawberry salad.

Our version of a southern classic. Sweet potato waffle fries topped with marinated Joyce Farms fried chicken tenderloins and drizzled with a maple caramel syrup.

Our homemade Veggie burger made with black beans, then topped with avocado, lettuce, tomato, Daikon sprouts, and a citrus aioli.

Est.8 tenderloin accompanied with Kentucky Bourbon shallot jam, crispy marinated onion straws, a zesty blue cheese horseradish, piquante cheese and King's Hawaiian rolls.

This recipe was smuggled out of Kentucky. Thin sliced green tomatoes dipped in our cornmeal batter, drizzled with cocktail sauce.

Short rib hush puppies with jalapeno and corn over our house sweet and spicy papaya mango sauce.

A house specialty, if you wish you were in the Caribbean this will help. Served with a tangy sauce.

Made fresh daily with chicken breast, onion, tomato, green peppers and herbs from our garden accompanied with black bean salsa.

Jamaican Jerk, Mild, Medium or Hot. Served with celery & our house blue cheese dressing.

Shrimp hand breaded with fresh coconut & served with our strawberry coconut sauce for dipping.

Fresh Prince Edward Island mussels sauteed in our house garlic butter, then tossed in a creamy piquante pepper sauce.

Marinated 24 hours in olive oil & Modena balsamic vinegar then topped with our fresh blue crab stuffing and melted provolone cheese.

4 U-10 prawn shrimp accompanied with our special cocktail sauce.

Island specialty made with homemade dough and filled with our flavorful beef, served with a tropical kiwi pico de gallo. This is a true authentic treat from Keith's island!

Made in house fresh biscuits and cornbread. Accompanied by house made hot honey butter, Bourbon shallot jam and a Pecan smoked bacon marmalade.

Fresh Yellowfin Tuna accompanied by fresh Florida Mango, cured English cucumbers, onions and avocado. Finished with an agua chile verde. (gf without crackers).

Jumbo seasoned grilled shrimp with diced pears, strawberries, grape tomatoes, dried cranberries and feta cheese, over a mixture of baby kale and arugula. Served with a strawberry vinaigrette dressing. gf.

2 scoops of our freshly made cranberry chicken salad, placed over a bed of romaine and artisan blend with raspberries, Granny Smith apples, strawberries, mandarin oranges and candied pecans, served with our house vinaigrette.

Sauteed macadamia encrusted chicken breast served with Granny Smith apples, glazed pecans, fresh strawberries over romaine and artisan lettuce. Served with balsamic vinaigrette and bleu cheese dressing.

Grilled U12 scallops over romaine and artisan blend with our house grilled pineapple, strawberry, and avocado with a citrus vinaigrette.

A crispy homemade taco bowl with spicy beef topped with black beans, cheddar cheese, lettuce, sour cream, diced tomatoes, onions, peppers and a side of spicy black bean salsa.

Grilled peaches, sweet Bordeaux cherries, Brie cheese, candied walnuts, and blackened Mahi Mahi served over a bed of baby spinach with our house mango piquante dressing gf.

Cranberries added to our house blue crab salad ? served over a bed of artisan & romaine blend with raspberries, blueberries, red grapes, strawberries, pineapple, and candied pecans ? in a crispy taco bowl edged with cinnamon sugar. Served with raspberry vinaigrette.

Real Blue Crab salad served on a bed of artisan and romaine blend with fresh fruit, celery and our house sweet and sour vinaigrette.

Hand Cut Black Angus steak marinated in our St. John's Marinade of honey and Caribbean vinegar, served atop our house salad with diced tomatoes, cheddar cheese, red onions and candied pecans.

Fresh blue crab salad and broiled shrimp seasoned with Caribbean spices on crispy romaine and artisan blend with diced tomatoes and hard-boiled egg in a crispy taco shell.

Fresh spinach salad topped with fresh strawberries, blueberries, raspberries, hearts of palm, feta cheese and candied pecans with our house raspberry vinaigrette dressing.

Crispy romaine lettuce topped with croutons and parmesan cheese.

Fresh organic arugula topped with walnuts, sweet dried cranberries, avocado, fresh roasted beets and goat cheese. Served with cranberry dijonaise dressing.

Organic baby kale and quinoa salad with citrus marinated green apple, grape tomatoes, pickled red onion, dressed with a trini green pepita pesto and topped with grilled Yellowfin Tuna.

Fresh domestic black grouper grilled, blackened, or hand battered and fried. The sandwich is served on a corn-dusted Kaiser bun with lettuce, tomato and red onion.

Slow roasted, all natural antibiotic free turkey breast, with provolone cheese, fresh spinach and cranberry mayonnaise, served on an Asiago ciabatta roll.

A grilled sandwich of all white Albacore tuna fish comes extra cheesy with either Swiss or cheddar cheese.

Fresh slow-roasted corned beef, shredded and piled high, then topped with Swiss cheese, sauerkraut and thousand island dressing on rye bread.

Thinly hand sliced Iowa premium Est.8 rib-eye beef sautéed with green peppers and onions smothered in mozzarella served on an Amoroso's Philadelphia Hearth baked hoagie roll.

Slow roasted all-natural antibiotic free turkey stacked with Swiss cheese, pecan smoked bacon, lettuce, tomato and mayonnaise.

Slow roasted Boston pork butt injected with Mojo and fresh herbs then sliced and pressed in our fresh Cuban bread, spread with mustard, with thin sliced ham and pickles..

Fresh grilled domestic black grouper topped with Swiss cheese, sauerkraut and our signature dressing served on rye bread.

All-natural, antibiotic free chicken marinated in local honey and ginger and grilled to perfection, topped with our homemade tropical kiwi pico de gallo, crispy marinated onion straws, and crumbled Goat cheese. Served on a Brioche bun.

All natural, antibiotic free chicken with cranberries, celery and mayonnaise, as a sandwich or on a bed of romaine.

Made fresh daily in house biscuits and cornbread. Accompanied by house made hot honey butter, Bourbon shallot jam and a Pecan smoked bacon marmalade.

A house specialty, if you wish you were in the Caribbean this will help. Served with a tangy sauce.

Freshly made jalapeno, pineapple and blue crab cake over a roasted tomato jam and topped with a corn pico.

Seared sesame seed encrusted Yellowfin tuna served over specialty chips topped with our Tropical Pico de Gallo then drizzled with our house cusabi, soy sauce and sriracha.

Short rib hush puppies with jalapeno and corn over our house sweet and spicy papaya mango sauce.

Fresh sliced peaches, brie cheese and sweet and spicy piquante peppers hot off the grill and served with a key lime honey dipping sauce.

We recommend Jerk, but also order Mild, Medium, Hot. Served with celery and our house blue cheese dressing.

This recipe was smuggled out of Kentucky. Thin sliced green tomatoes dipped in our cornmeal batter, drizzled with our cocktail sauce.

Wild caught pink shrimp hand breaded with fresh coconut, served with our strawberry coconut sauce for dipping.

The more fresh garlic the better. gf.

Marinated 24 hours in olive oil and Modena balsamic vinegar topped with fresh blue crab stuffing and melted provolone cheese.

Est.8 Beef tenderloin accompanied with Kentucky Bourbon shallot jam, crispy marinated onion straws, a zesty blue cheese horseradish, piquante cheese and King's Hawaiian rolls.

Hand cut and lightly breaded, served with our house herb aioli.

4 U10 prawn shrimp accompanied with our special cocktail sauce.

Fresh Yellowfin Tuna accompanied by fresh Florida Mango, cured English cucumbers, onions and avocado. Finished with an agua chile verde. (gf without crackers).

Fresh Prince Edward Island mussels sauteed in our house garlic butter, then tossed in a creamy piquante pepper sauce. gf.

Fresh local honeycomb paired with a variety of domestic cheese and our homemade parmesan and garlic crackers.

A seafood lover's delight: Caribbean lobster, shrimp, and scallops in a lobster infused sauce in our puff pastry.

Wild caught pink shrimp with our papaya glaze over coconut risotto with sweety red peppers, served with salad only.

Fresh Yellowfin Tuna lightly grilled and served atop a bowl of quinoa salad, cured English cucumbers, fresh Florida mangos, cilantro, pickled red onion, and a jicama slaw. Dressed with a jerk salsa verde.

Flounder topped with fresh blue crab stuffing and hollandaise sauce. This is a Caribbean Island favorite.

Coconut and Macadamia nut encrusted Hog fish from the Florida Keys topped with a tropical strawberry and peach rum glaze.

Wild caught pink shrimp dipped in Caribbean Tempura batter and deep-fried to perfection.

Fresh U12 sea scallops lightly blackened and layered over fresh blue crab meat then topped with sautéed spinach, artichoke hearts, lemon, white wine cream sauce, and finished off with shredded Asiago cheese.

Wild caught pink shrimp hand breaded with fresh coconut and panko bread crumbs. Served with house strawberry coconut sauce for dipping.

Fresh Mahi sautéed with an island mango, red pepper and pineapple chutney and prepared to perfection.

Wild caught pink shrimp marinated in our house Makers Mark BBQ sauce, grilled to perfection served with our homemade Asiago and gruyere cheese and bacon grits in our house gruyere cheese bowl. Served with one side.

Pan seared wild pink shrimp in a Morita chili and roasted garlic butter sauce over house made cornbread and wilted greens.

Domestic black grouper grilled, blackened, broiled or fried (gluten free upon request).

Fresh Open Blue Cobia lightly blackened with a tropical Kiwi Pico de Gallo and shredded cabbage in a flour and corn tortilla, then drizzled with a mango remoulade. Accompanied with Cuban rice and a salad.

U12 Sea Scallops stuffed with our house fresh blue crab stuffing, topped with bacon and provolone cheese and broiled until golden brown.

Sautéed wild caught pink shrimp in a roasted garlic butter sauce and served over linguini pasta. Served with salad only.

3 wild caught pink shrimp stuffed with fresh blue crab and topped with hollandaise sauce, 3 scallops pan sautéed in extra virgin olive oil, and fresh catch in our Caribbean blackening seasoning and grilled to perfection. Fried upon request.

Fresh Domestic Black Grouper pan sautéed in extra virgin olive oil, topped with fresh blue crab stuffing, asparagus, mozzarella cheese and our house hollandaise sauce.

Fresh Ocean Blue Cobia pan seared and placed over a caramelized onion cream, roasted fingerling potatoes and topped with a rainbow cherry tomato chow chow. Served with salad only.

30 Day Wet Aged Est.8 ribeye topped with a garlic herb compound butter and house made marinated onion straws.

Est.8 top sirloin steak marinated for 6 hours in honey and Caribbean vinegar?.will have you coming back to order this steak again and again.

30 Day Wet Aged Est.8 NY Strip charbroiled to perfection topped with a garlic herb compound butter and marinated onion straws.

9 oz. 30 Day Wet Aged Est.8 filet mignon served with a fried green tomato. (gf without tomato).

Center cut wagyu pan sauteed to your liking basted with brown butter, garlic and thyme from our garden.

Braised shaved filet served with fingerling potato and mirepoix hash, caramelized onion demi glaze and a fortified port wine reduction. Topped with our southern tomato chow chow. Served with salad only.

10 oz. hand-cut 30 Day Wet Aged Et.8 NY Strip with fresh cracked pepper, a demi-glaze sauce and sautéed to your liking.

Pork shank that is marinated in our Caribbean sauce for 24 hours recommended served over our Boursin herb mashed potatoes.

This is a true authentic dish made here at Farlow's. 24 hour marinated pork shoulder, roasted to perfection, then served with authentic Cuban rice and hand-made fried plantains. We are bringing Cuba to you! Served with salad only.

1 1/4 lb rack of baby back ribs slowly cooked then grilled with our signature Cuban-style sweet barbecue sauce. Note: requires lots of napkins!

Sautéed chicken breast lightly breaded, topped with sliced Portabella mushrooms in a white wine cheese sauce, topped off with provolone cheese and broiled to perfection.

Fresh chicken breast blackened in our house seasoning then sautéed with sun-dried tomato aioli, spinach, artichoke hearts, white wine, fresh herbs from our garden, Asiago cheese, served over pasta with salad only. (gf without pasta).

Our version of a southern classic. Sweet potato waffle fries topped with marinated Joyce farm chicken breast and drizzled with a maple caramel syrup. Served with salad only.

Fresh chicken breast encrusted in macadamia nuts and topped with our house made raspberry reduction and topped with fresh raspberries.

This Kentucky favorite is toasted sourdough bread topped with slow roasted turkey, tomato and bacon then smothered with our creamy cheddar cheese sauce and baked until hot and heavenly. Served with salad only.

Organic Beluga lentils accompanied by asparagus, roasted onion petals, portabella mushrooms, roasted cherry tomatoes and fresh herb chimichurri. gf

Herb roasted cauliflower steak and potatoes served atop our house made pepita pesto and accompanied with grilled asparagus.

Dried cranberries added to our house special real blue crab salad ? served over a bed of artisan and romaine blend topped with raspberries, blueberries, red grapes, strawberries, pineapple chunks, and candied pecans ? inside a crispy taco bowl edged with a touch of cinnamon sugar. Served with raspberry vinaigrette.

Sautéed macadamia encrusted chicken breast served with Granny Smith apples, candied pecans and strawberries over romaine and artisan blend. Served with balsamic vinaigrette and bleu cheese dressing.

Real Blue Crab salad served on a bed of artisan and romaine blend with fresh fruit, celery and our house sweet and sour dressing.

Grilled U12 scallops over romaine and artisan blend with grilled pineapple, strawberry, and avocado with a citrus vinaigrette.

Crispy romaine lettuce tossed in our Caesar dressing, topped with croutons and Parmesan cheese.

2 scoops of freshly made cranberry chicken salad, placed over a bed of romaine and artisan blend with raspberries, Granny Smith apples, strawberries, mandarin oranges and candied pecans, served with our house vinaigrette.

Hand Cut Black Angus NY Strip Steak that is marinated in our St. John's Marinade served over our house rock island salad with romaine and artisan blend, diced tomatoes, cheddar cheese, red onions and candied pecans.

Fresh organic arugula topped with walnuts, sweet dried cranberries, avocado, fresh roasted beets and goat cheese with our cranberry dijonaise dressing on the side.

Fresh organic arugula topped with walnuts, sweet dried cranberries, avocado, fresh roasted beets and goat cheese with our cranberry dijonaise dressing on the sid.