Menu - Farlows On The Water (2024)

15.50

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

14.50

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

13.00

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

14.00

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

13.00

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

15.00

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

14.00

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

16.50

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

14.00

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

12.50

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

12.00

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

14.50

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

15.00

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

12.00

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

14.90

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

15.00

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

13.00

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

12.00

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

13.00

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

16.00

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

17.00

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

14.50

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

14.50

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

9.00

Crispy romaine lettuce topped with croutons & parmesan cheese

18.00

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

5.00

4.00

7.90

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

11.00

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

7.00

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

12.00

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

12.50

4 U-10 prawn shrimp accompanied with our special co*cktail sauce

11.00

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

9.00

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

9.90

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

11.00

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

9.90

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

8.00

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!

15.00

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

16.50

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

12.00

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

12.90

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

12.50

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

You choose your fish and we cook it how you want it; grilled, blackened or fried on a Kaiser roll with lettuce, tomato and red onion

11.50

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

12.00

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

12.00

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

13.00

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

17.00

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

12.00

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, & crumbled Goat cheese. Served on a Brioche bun

11.00

A perfect blend of freshly ground Iowa Premium Black Angus Chuck Brisket Short Rib Beef grilled to your liking & served on a Brioche bun with lettuce, tomato & red onion. Choose from American, Provolone, Swiss, Cheddar

Served with locally made specialty Ice Cream

Made with fresh blueberries

Must be 21 to order

Topped with vanilla ice cream

Warm queso fresco cake, citrus marinated strawberries, vanilla bean ice cream and candied pecans

Served with vanilla bean ice cream, topped with Maker's Mark® Bourbon glaze

Dessert for 2

Made with Maker's Mark® Bourbon

Served with fresh strawberry and raspberry drizzle

Pineapple cheesecake with a pina colada-caramel sauce

All natural, no sugar added

Featuring a Super-Premium Absolut® Elyx complimented with a blue cheese hand-stuffed queen olive

Hpnotiq®, Absolut® Vodka and chilled white cranberry juice create this unique martini sensation

Ocean Organic Vodka, strawberry pureé and lemonade

Maker's Mark® Bourbon and DeKuyper® Peachtree Schnapps

Cruzan® Citrus Rum, PAMA® Pomegranate Liqueur, white cranberry juice

7.00

Curzan® Raspberry Rum, served with our house colada and raspberry mix with a float of DeKuyper® Razzmatazz

Absolut® Pears, strawberry & raspberry pureé

7.00

Cruzan® Mango Rum, Cruzan® Pineapple Rum, Cruzan® Coconut Rum, DeKuyper® Peachtree Schnapps and Farlow's Piña Colada Mix

Absolut® Mandrin®, DeKuyper® Peachtree Schnapps, mango pureé and PAMA Pomegranate Liqueur float

(Our island favorite featuring a blend of Cruzan® Rums) Cruzan® Coconut, Pineapple, Banana and Guava Rums, with pineapple, orange and cranberry juices, topped with Cruzan® Black Strap Rum and served in a souvenir bucket

(St. Croix) Cruzan® Aged Light Rum, orange juice, Piña Colada mix, Cruzan® Single Barrel Premium Extra Aged Rum float, topped with nutmeg

(Islamorada, Florida Keys in 1950) Cruzan® Aged Light & Dark Rums, DeKuyper® Crème de Banana, DeKuyper® Blackberry Flavored Brandy, orange and pineapple juices and a splash of grenadine

(Farlow's 2016) Fresh mint muddled with fresh blueberries and simple syrup, Cruzan® Blueberry Lemonade Rum

(St. Croix) Cruzan® Citrus Rum, Cruzan Coconut Rum, fresh lime juice and Piña Colada mix

(Bermuda just after WWI) Gosling's Black Seal Rum and Gosling's Stormy Ginger Beer

(St. Thomas in 1975) Cruzan® Black Strap Rum, Kahlúa® Liqueur, DeKuyper® White Creme de Cocoa and Piña Colada mix

(Cuba in the 1500's) Original with Cruzan® Aged Light Rum, muddled mint, simple syrup and fresh squeezed lime juice

(Bahamas) Cruzan® Aged Dark Rum, Cruzan® Coconut Rum, DeKuyper® Amaretto, pineapple and orange juices, a dash of grenadine

(Dominican Republic) Ocean Organic Vodka, agave, lime juice, basil syrup, pineapple juice, Gosling's Stormy Ginger Beer

Empress 1908 Gin, St-Germain Elderflower Liqueur

Redemption Rye Whiskey

Jameson® Irish Whiskey, lime juice

Absolut® Vodka, lime juice

Maker's Mark® Bourbon

Cruzan® 9 Spiced Rum

Bursting with hop aromas ranging from pine to grapefuit from massive hop additions in both the kettle and the fermenter

Aged up to 6 weeks in freshly decanted bourbon barrels. Pleasantly smooth and robust, with flavors of vanilla and oak

Made with whole roasted pecans, just like grain that provides nutty characteristics and a delightful depth to the flavor profile

Brewed with real orange blossom honey. The fermentation process gives it a crisp, refreshing flavor. So crack open a cold one, the bees need the work!

Refreshingly light with a bright golden hue and a crisp, satisfying citrus finish. Just as the beaches of Florida are always open, there is always an ice cold Beach Blonde Ale to be found year round

From Fort Myers Brewing, Piney and citrusy aromas and flavors bursting out of every pint

A bit of Caramel Malt barley provides the richness that mellows out the twang of the hops

Toasty, biscuit-like malt flavors coasting in equilibrium with hoppy freshness

A full, rich flavor that is both balanced and complex

Made pure with a hint of real lime and artisan water, with only 100 calories, 2 grams of sugar, 2 grams of carbs and gluten free

Evan Williams, Knob Creek® Reserve, Jim Beam®

Baker's® 7 Year, Basil Hayden's® 8 Year, Booker's® Unfiltered, Knob Creek® 9 Year, Jefferson's® Ocean

Angel's Envy®, Jim Beam®, Knob Creek® Rye, Maker's Mark®, Wild Turkey® 101, Woodford® Reserve

A taste of all 3: Evan Williams, Knob Creek® Reserve, Jim Beam®

Select 3: Baker's® 7 Year, Basil Hayden's® 8 Year, Booker's® Unfiltered, Knob Creek® 9 Year, Jefferson's® Ocean

Knob Creek® Reserve, Knob Creek® 9 Year, Knob Creek® Rye

Absolut® Vanilia®, Dorda Chocolate Liqueur and a dash of O'Casey's Irish Cream

Absolut® Vanilia®, Kahlúa® Liqueur and espresso, served in a sugar-rimmed martini glass

Coffee service with Kahlúa®, Frangelico Hazelnut and Baileys® Original Irish Cream Liqueurs, topped with whipped cream

Cruzan® Banana Rum, DeKuyper® Dark Crème de Cocoa, DeKuyper® ButterShots® Schnapps and banana pureé, blended to an icy perfection with a chocolate and caramel drizzle

Licor 43®, DeKuyper® White Crème de Cocoa, lime juice and a splash of half & half, rimmed with a graham cracker crust

Coffee served with Kahlúa® Liqueur, Baileys Original Irish Cream Liqueur, Baileys Original Irish Cream Liqueur and Grand Marnier®, topped with whipped cream

Coffee served with Cruzan® 9 Spiced Rum, Dorda Chocolate Liqueur, Cruzan® Coconut Rum, topped with whipped cream

Cruzan® Coconut Rum, Kahlúa® Liqueur, and Baileys Original Irish Cream Liqueur, blended with ice cream. Topped with whipped cream and toasted coconut

A unique blend of Absolut® Raspberri and Mandrin®, DeKuyper® Triple Sec, mixed with mango and raspberry purée, pineapple and orange juices

Svedka Cucumber Lime with fresh squeezed lime juice, fresh mint, simple syrup and a splash of club soda

Absolut® Raspberri®, TY KU SOJU Liqueur, raspberry purée, lemonade, club soda, served in a hurricane glass on the rocks

A unique blend of Absolut® Lime & Peppar combined with organic Bloody Mary mix served in a hurricane glass rimmed with our Jamaican Jerk seasoning

We combine Prosecco and Combier Rose Liqueur to create this refreshing and beautiful co*cktail

Maker's Mark® Bourbon, lemon juice, sweetened iced tea and ginger beer

Organic Casa Noble Crystal Tequila is triple distilled in small batches from the finest Blue Weber agave and mixed with agave nectar and fresh lime juice (contains half the calories of a regular margarita and twice the flavor)

Empress 1908 Gin, Combier Rose Liqueur, fresh mint and ginger beer

Made fresh daily… Unique and delicious, featuring St-Germain® Elderflower Liqueur (Also available in a carafe)

Ocean Organic Vodka, agave, lime juice, basil syrup, pineapple juice, Gosling's Stormy Ginger Beer

Meiomi Rose, Absolut® Vodka, raspberry purée, blended with our special frosé mix. The latest drink craze

Mango pureé, white cranberry, fresh fruit muddled, club soda

Strawberry pureé, fresh basil, Gosling's Stormy Ginger Beer

Fresh mint and blueberries, lemonade, simple syrup, club soda

Mango pureé, strawberry pureé, pina colada

10.00

24.00

9.50

45.00

59.00

120.00

7.00

8.00

34.00

49.00

54.00

8.00

9.50

49.00

33.00

9.00

7.00

8.00

23.00

48.00

22.00

7.00

20.00

29.00

36.00

9.00

6.00

7.50

38.00

5.50

10.00

36.00

29.00

89.00

298.00

8.00

35.00

44.00

129.00

10.00

10.00

70.00

9.00

78.00

6.00

28.00

24.00

65.00

10.00

75.00

99.00

8.00

49.00

10.00

11.00

49.00

99.00

198.00

9.00

48.00

48.00

151.00

9.50

35.00

99.00

71.00

196.00

360.00

30.00

89.00

59.00

98.00

177.00

31.00

29.00

9.00

31.00

9.00

120.00

49.00

50.00

36.00

27.00

41.00

9.00

Coconut & Macadamia nut encrusted Gulf Hog fish topped with a tropical rum glaze

14 oz. N.Y. Strip lightly hand rubbed with our house jerk seasoning and grilled to your liking accompanied with our homemade marinated onion straws with piquante and roasted red peppers

Fresh Diver Scallops poached with organic agave nectar, White wine, Butter, Thai chilies, Red pepper flakes, and fresh herbs

Fresh American Red Snapper topped with sliced tomatoes, red onions, lemons, garlic butter and fresh herbs from our garden cooked in foil and opened tableside

Fresh Yellowtail Snapper lightly seasoned with lemon juice, salt, and pepper then encrusted with fresh blue crab, almonds, mayonnaise, parmesan, and Asiago cheese, panko bread crumbs and baked until golden brown

Fresh Scallops lightly blackened and pan sautéed in extra virgin olive oil with our signature lemon garlic butter, and topped with a wedge of lemon, tomatoes, panko bread crumbs and broiled to perfection

Fresh Mahi-Mahi lightly seasoned and grilled to perfection then topped with our house Costa Rican salsa made from fresh golden pineapple, red onion, red pepper, Thai chilies, lime juice, fresh herbs from our garden, and a splash of soy sauce

A hand cut 10 oz. White Marble Farm Center cut bone in pork chop lightly seasoned and basted with organic agave nectar then grilled to your liking. Served over our house Jicama slaw (Jicama, Granny smith apples, cucumber, mango, red onion, and Red pepper) and a side of sautéed edamame with roasted Red pepper

Fresh Tripletail seared in a Ginger brown butter with a zesty orange beurre blanc

Fresh Gulf Tripletail stuffed with our fresh blue crab stuffing and baked to perfection, topped with our house mango cream sauce

Fresh Pompano dredged in our house cornmeal batter and sautéed to perfection then topped with our lemon caper butter

9 oz. (3 hand cut medallions) Certified Angus beef tenderloin marinated with sweet piquante peppers, and shiitake mushrooms with a light creamy white wine sauce

Fresh Corvina encrusted with our special potato and herbs then sautéed in extra virgin olive oil

Fresh Swordfish hand rubbed with First cold press extra virgin olive oil, garlic, and fresh herbs from our garden then sautéed with Mango Cruzan Rum and placed atop of our signature mango sauce and finished with diced pineapple and fresh sliced mangoes

Fresh Chilean Sea Bass encrusted with crushed pistachio nuts and sautéed in extra virgin olive oil. Placed over our house jicama slaw and drizzled with a lobster infused cream sauce

Fresh Gulf Hogfish baked in a fresh banana leaf, served with a saffron lime ginger chutney

Lemon ginger blackened Ahi Tuna placed on top of a Elder Flowers liqueur raspberry reduction

11.90

Scratch made biscuits and cornbread, hot honey butter, Bourbon shallot jam and a Pecan smoked bacon marmalade

15.00

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

9.00

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

8.00

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

13.90

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

13.50

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

13.90

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

16.50

Fresh caught Yellowfin Tuna, fresh Florida Mango, cured English cucumbers, onions and avocado. Finished with agua chile verde. (Gluten Free without crackers)

16.00

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

14.00

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

16.00

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

13.00

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

9.00

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

10.00

The more fresh garlic the better

16.00

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

14.50

4 U10 prawn shrimp accompanied with our special co*cktail sauce

13.00

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

28.00

Choice of 3: Coconut Shrimp, Chicken Tenders, 1/2 doz Escargot, Crab Stuffed Portabella Mushroom, Calamari, Fried Green Tomatoes, West Indian Conch Fritters, Beef Paté, Southern Hush Puppies

29.00

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

25.00

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

38.00

Snake River Farms Wagyu tri-tip, our house recado rub. Sous vide for 8 hours, then sliced. Served with handmade crab stuffed ravioli with a roasted garlic and tomato butter sauce

28.00

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

24.00

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

21.00

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

34.00

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

30.00

A re-imagined turn of a classic French torchon using only center-cut tenderloin pieces that are slow roasted. Served with a 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

26.00

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

21.50

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

18.00

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

21.00

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

18.00

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

19.00

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

10.00

Romaine lettuce tossed in our Caesar dressing, topped with croutons and Parmesan cheese. With Grilled or Blackened Catch ~ Market

19.00

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

23.00

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

18.50

Macadamia encrusted Joyce Farms chicken breast, Granny Smith apples, candied pecans and strawberries over romaine and artisan greens with balsamic vinaigrette and bleu cheese dressing

19.00

U12 scallops over romaine and artisan greens with grilled pineapple, strawberry, and avocado with a citrus vinaigrette

16.50

Two scoops of freshly made cranberry chicken salad, over romaine and artisan greens with raspberries, Granny Smith apples, strawberries, mandarin oranges and candied pecans, served with our house vinaigrette

16.00

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

Oven roasted with fresh herbs from the garden, rubbed with extra virgin olive oil and topped with slices of fresh tomato, lemons and red onions, or golden fried. Look at our specials list for our selections. Ask to see our fish cart

19.90

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

21.00

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

19.00

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

21.00

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

24.00

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

30.00

Domestic Black Grouper. Grilled, Blackened, Broiled or Fried (Gluten Free upon request)

26.00

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

27.50

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

A slow-cooked 9 ounce tail served with lemon butter & freshly cut spices from our garden. Optional fresh blue crab stuffing baked on top ~ $4

Choose from the largest selection on the west coast of Florida. Located on our specials list – Grilled, Broiled or Blackened

23.90

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

30.00

Fresh caught 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

31.00

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

27.00

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

29.50

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

25.00

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

19.50

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 salad

19.50

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

32.00

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

32.00

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

18.00

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

18.00

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

18.00

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

19.00

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. (Gluten Free without pasta)

19.00

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

4.00

4.00

5.00

5.00

5.00

3.00

4.00

5.00

With mango rum butter

5.00

5.00

5.00

8.00

8.00