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APPETIZERSPORTABELLA MUSHROOM 9
Grilled with sautéed spinach and applewood bacon, topped with goat cheese and balsamic vinaigrette
GRILLED JUMBO SHRIMP 12
On a bed of alfalfa sprouts, topped with classic hollandaise and minced red onion
EGGPLANT MEDALLIONS WITH CRABMEAT 14
Grilled eggplant with sautéed jumbo lump crab meat and hollandaise
SALADS
PROSCIUTTO WRAPPED CAESAR 9
Crisp, whole leaves of romaine gently tossed in house made Caesar wrapped in prosciutto with eggplant
croutons, hand-shaved parmesan
HOUSE SALAD 8
Buttery bibb lettuce, kumato tomatoes, carrots, purple cabbage, shaved onion, feta cheese and balsamic
vinaigrette
ROMAINE WEDGE 9
Romaine, maytag bleu cheese dressing, red onion and kumato tomatoes
CAPRESE 10
Fresh mozzarella, kumato tomatoes, spinach and balsamic topped with sweet basil
ENTRÉES
LOCAL GROUPER 29
Grilled grouper, garlic mashed potatoes, asparagus and a lemon butter sauce
JUMBO SHRIMP 29
Grilled jumbo shrimp, roasted fingerling potatoes, and a fresh herb butter cream sauce
SHELLFISH “ROCKEFELLAR” 29
Shrimp and diver scallops in a creamy sauce with Pernod, garlic, shallots and pancetta, served with
mashed potatoes
PETITE FILET, 6 oz center cut 36
BEACH WALK CUT, 9 oz bone-in 44
With mashed potatoes and grilled asparagus
RIBEYE CAP 34
With mashed potatoes and baby carrots
TWIN MAINE LOBSTER TAILS 54
Two 7 oz. roasted lobster tails, fingerling potatoes, grilled asparagus and drawn butter
SIDES 5
Garlic Mashed Potatoes
Roasted Gourmet Fingerling Potatoes
Grilled Asparagus
Baby Carrots
Roasted Brussel Sprouts
Sautéed Jumbo Lump Crab Meat 10
Lobster Tail, Roasted 26
EXECUTIVE CHEF JOHN SALLMAN
Consumption of raw or undercooked food may pose a health risk.
A 20% gratuity may be added for parties of 6 or more. |
