These are sample menu options.

We proudly feature daily and nightly specials.
Our menus vary to reflect seasonal and fresh choices

Soups, Salads & Starters

Andalusian Chilled Gazpacho
Topped with a gazpacho salsa and sour cream.
Bowl or Cup

Shrimp Bisque
Traditional style bisque laced with brandy, chunked with shrimp, pumpernickel croutons and chives.
Bowl or Cup

Mixed Greens Salad
Fresh field greens, Belgian endive, cucumber, Roma tomato and carrots, finished with your choice of our house dressings: balsamic vinaigrette, ranch, creamy citrus dressing or Caesar dressing.

Baby Iceberg Salad
Whole head of baby iceberg lettuce stuffed with bleu cheese, smoked bacon, tomato, hard cooked eggs, green onion and parsley, dressed with balsamic glaze and herbed mayonnaise.

Watermelon & Yellow Tomato Salad
Seedless watermelon & yellow tomato, presented with arugula greens, red onion and creamy poppy seed vinaigrette.

Leafy Caprese
Buffalo mozzarella, yellow and cherry tomatoes, tossed into arugula & spinach greens with carrots, olives, basil, grated parmesan, garlic oil and a balsamic glaze.

Gourmet Greens Salad
Arugula, Belgian endive, radicchio & watercress presented with candied pecans, blue cheese & balsamic vinaigrette.

Mango Chopped Salad
Chopped Romaine hearts, Key West pink shrimp, hearts of palm, smoked bacon, red onion, toasted almonds, Roma tomato tossed in a Mandarin Orange Dressing.

Edamame
Steamed baby soy beans, drizzled with toasted sesame oil, lemon juice & sea salt.

Coral Springs Shrimp
Tender Key West pink shrimp.

Conch Spring Rolls
Tender conch & Asian vegetables rolled in spring roll paper and lightly fried, served with mango chutney.

Wild Mushroom Martini
A selection of wild mushrooms, sautéed in olive oil and soy sauce. Garnished with goat cheese, crisp croustinis and a green olive tapanade.

Crab Cakes Picasso
Two tasty blue crab cakes, flash-fried and served with three sauces: Spicy remoulade, creamy leek sauce and a roasted red pepper roulle.

Tempura Fried Ahi Tuna
Sushi graded, tempura fried and served on a red chile soy sauce with pickled ginger, wasabi, fried spinach greens, sesame seeds and crispy rice noodles.

Key West Shrimp Cocktail
Tender Key West pink shrimp, poached and chilled, presented with cocktail sauce & lemon.

Deep Fried Brie & Berries
Triple cream brie cheese, crusted with panko and flash-fried. Presented with fresh seasonal berries, red grapes, water crackers and croustinis.

Dinner Entrée Selections

Passionate Yellowtail Snapper
Fresh Key West yellowtail snapper fillet, lightly seasoned and pan-fried. Served on a passion fruit buerre blanc with a mango relish and a hint of toasted coconut. Sided with steamed broccoli & herbed rice.

Grits & Grouper
Fresh Florida grouper, seasoned, pan-sautéed and set on manchego cheese grits with sautéed mushrooms, smoked bacon, chives and lemon butter. Presented with wilted spinach greens.

Tomato Shallot Salmon
Fresh Atlantic salmon, pan-seared with a sesame seed crust, then set on field greens with a tomato shallot coulis. Sided with herbed rice and asparagus tips.

Gorgonzola & Green Apple Pork Loin Chops
Boneless pork chops, pan-fried and layered with brandy spiked sautéed green apples, arugula greens, warm gorgonzola and caramelized onions. Sided with whipped potato and broccoli.

Andouillie Shrimp
Andouillie sausage & pink shrimp, tossed in a pink vodka sauce with chopped plum tomato, spinach greens and penne.

Filet Mignon
Eight ounce filet mignon, lightly peppered and grilled to temperature. Set on mashed potatoes with a melted goat cheese butter, Madeira wine sauce and steamed broccoli.

Grand Marnier Glazed Duck Breast
Crispy skin, sliced medium rare, with buttermilk mashed potato and a mandarin, arugula & endive salad.

Grain Mustard Crusted Rack of Lamb
Domestic rack of lamb, brushed with grain mustard and topped with bread crumbs, then slow roasted medium rare. Served with buttermilk mashed potato, asparagus tips and a reduced lamb au jus.

Mango Barbecued Chicken
Lightly marinated airline breast of chicken, grilled with a homemade mango barbecue sauce, then topped with a roasted corn pico de gallo and presented with a mandarin, endive and arugula salad.

Grilled Ribeye Steak
14 oz. cut, grilled and seasoned perfectly. Set on fried red potatoes with a creamed leek sauce, smoked bacon & broccoli.

Chicken Carbonara
Chopped chicken and smoked bacon, sautéed with sliced mushrooms and green peas, then tossed with spaghetti noodles in a rich egg and cream sauce. Topped with grated parmesan.

Key West Bouillabaisse
Fresh local grouper, pink shrimp, blue crab & lobster sautéed with fresh fennel, onion, spiced rum, chopped tomato and a hint of orange, then simmered to perfection in a rich seafood stock. Garnished with croustini & roasted red pepper rouille.

Linguine & Green Vegetable Primavera
Broccoli, zucchini, leeks, fennel, asparagus tips and spinach greens, tossed with linguine noodles, grated parmesan cheese and a dry vermouth and basil butter sauce.

Jumbo Burger
12oz. fresh ground beef patty, grilled to temperature and served on a buttered Kaiser bun with lettuce, tomato, red onion, French fries and a pickle.


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