• SUMMER MENU

    $29

    Summer Spectacular

    Four Course Dinner

     

    Monday and Wednesday

    5:00pm – 6:00pm

     

    Appetizer ~ Soup or Garden Salad

     

     Entrée choice of

     

    Potato Encrusted Black Grouper

     

    Chorizo, Shrimp & Grits

     with Roasted Tomato

     

     Seafood Lasagna

     

    Grilled Black Grouper over

    Cheese Ravioli ala Vodka

     

    Ribeye Steak 10oz

     

     Dessert

    Galette Berry Tart

     

  • APPETIZERS

    ROASTED BONE MARROW

    Served with a pernod garlic crostini and citrus fennel slaw. 12

     

    SEAFOOD COCKTAIL

    Shrimp, scallops, octopus, served in a zesty lime tomato juice

    with avocado, onion and cilantro. 17

     

    PETITE VEAL OSSO BUCO

    Served over mashed potatoes, carrots finished with our cognac mushroom demi glaze. 14

     

    ESCARGOT BOURGUIGNONNE

    Jumbo snails sautéed in a chardonnay and maitre d’hotel garlic butter with champignon mushrooms, served with garlic crostini. 10

     

    Mozzarella Caprese Tower

    Fresh Mozzarella cheese stacked with red and yellow beefsteak tomatoes, drizzled with extra virgin olive oil, balsamic glaze and garnished with fresh basil. 11

     

    Oyster Rockefeller

    Topped with our pernod spinach stuffing, baked with mozzarella cheese. 12

     

    Point Judith Calamari

    Lightly dusted flash fried Point Judith calamari with hot cherry peppers, onions, peppers and chorizo tossed with extra virgin olive oil, served with our signature marinara sauce. 12

     

    Bacon Wrapped Scallops

    Day boat scallops wrapped in Neuski applewood smoked bacon, served with mushroom crostini topped with a roasted red pepper coulis. 14

     

    Crab Cakes

    Pan seared lump crab cakes topped with chipotle aioli, accompanied with couscous. 14

     

    Lobster Mac n’ Cheese

    Tender chunks of Maine lobster in a cheese lobster reduction sauce, baked with pasta and seasoned bread crumbs. 14

     

    Tuna Martini

    Diced sushi grade yellowfin tuna, avocado, chives, cucumber in a citrus soy sauce, served with fried wonton triangles. 14

  • SOUP & SALAD

    New England Clam Chowder 6

     

    Lobster Bisque

    Garnished with half lobster tail and roasted artichoke. 12

     

    Garden Salad

    Baby greens accompanied with tomatoes, red onions, cucumbers, black olives, carrots and croutons, with your choice of balsamic vinaigrette, bleu cheese dressing, blueberry-pomegranate vinaigrette or raspberry vinaigrette. 8 With Entrée 5

     

    Caesar Salad

    Chopped hearts of romaine lettuce tossed with our creamy caesar dressing, shaved parmesan cheese, and croutons. 10 With Entrée 5

     

    Bistro Salad

    Our signature salad baby greens mixed with fresh berries, dried cranberries, goat cheese crumbles, fire roasted apples and glazed pecans, tossed with raspberry vinaigrette. 14

     

    ADD TO ANY SALAD

    Grilled or Blackened

    Shrimp 13 | *Salmon 13 | Grouper 18 | Chicken Breast 11

  • SANDWICHES

    *KOBE BEEF BACON BURGER

    American Kobe beef cooked to your liking served on a brioche roll, with

    Neuski applewood smoked bacon, lettuce, tomato caramelized balsamic onion,

    provolone cheese and homemade truffle parmesan steak fries. 17

     

    GROUPER

    Fresh Florida black grouper grilled, blackened or fried served on a brioche roll with lettuce, tomato, onion and a side of Cajun remoulade and potato croquette. 20

  • RAW BAR

    Oysters on the Half Shell

    Half dozen 10 One dozen 18

     

    Jumbo Shrimp Cocktail

    Jumbo shrimp served with cocktail sauce and lemon. 14

     

    Oyster Sashimi

    Half dozen topped with diced tuna, chives, cucumber, citrus soy sauce,

    wasabi aioli and tobiko. 16

     

    Peel & Eat Shrimp Hot or Cold

    Steamed with Old Bay Seasoning, served hot with clarified butter or cold

    with cocktail sauce. Half Lb 11 One Lb 19

     

    Seafood Tower for Two

    Oysters on the half shell, oyster sashimi, gulf shrimp, Maine lobster tail,

    snow crab and king crab, served atop crushed ice. 99

  • FROM THE STEAMER

    Mussels

    Prince Edward Island mussels with maitre d’hotel garlic butter,

    marinara sauce or steamed with clarified butter. 12

     

    Snow Crab

    One pound of Alaskan Snow Crab steamed and served with clarified butter,

    rice and vegetables. 24

     

    Alaskan King Crab

    One pound of jumbo King Crab steamed and served with clarified butter,

    rice and vegetables. 42

     

    Parties of 6 or more, 18% gratuity will be added to your bill.

  • FROM THE SEA

    CHOOSE YOUR FAVORITE SEAFOOD, PREPARATION AND SAUCE.

    SEAFOOD

    Salmon 23

    Mahi-Mahi 23

    Shrimp 24

    Hogfish skin-on tail-on 30

    Grouper 29

    Scallops 29

    Tuna 29

    PREPARATION

    Grilled

     

    Blackened

     

    Fried

     

    Caribbean Jerk

     

    Seared

    SAUCE

    Citrus Beurre Blanc

     

    Pan Asian

     

    Lemon Butter

     

    Tropical Fruit Salsa

     

    Mediterranean

    SERVED WITH YOUR CHOICE OF TWO SIDES

    Potato Croquette, Mashed Potato, Steak Fries,

    Vegetable of the Day, Asparagus, Citrus or Thai Rice

  • FROM THE LAND

    SERVED WITH YOUR CHOICE OF TWO SIDES

    Potato Croquette, Mashed Potato, Steak Fries,

    Baked Potato, Vegetable of the Day, Asparagus

    *PRIME RIB

    Herb crusted slow roasted beef, served with au-jus & horseradish sauce.

    Queen   27  |  King   32

     

    *8OZ FILET MIGNON

    Center cut filet grilled and served with a mushroom cognac demi glaze.   42

     

    *22OZ BONE-IN TOMAHAWK RIBEYE STEAK

    Served with mushroom cognac demi glaze and pernod garlic butter.   46

    MAKE YOUR OWN SURF & TURF

    Add to any Land Entrée

    King Crab or 8oz Lobster Tail 24

     

    Your Choice 18

    Seared Scallops ~ Grilled Shrimp ~ Snow Crab

  • CHEF'S FAVORITES

    Crispy Duck

    Crispy roasted half duck served with wasabi mashed potato and snow peas, finished with our Pan Asian sauce. 30

     

    Hogfish Oscar

    Seared hogfish topped with lump crabmeat and roasted asparagus, served over citrus saffron rice and finished with key lime hollandaise. 34

     

    Beef Medallions

    Peppercorn encrusted tenderloin medallions and grilled asparagus served over porcini mushroom ravioli, finished with a sherry wine cream sauce and topped with crispy onions. 43

     

    Seafood Pasta Jambalaya

    Fusilli pasta tossed in a creole sauce with seabass, shrimp, scallops, chicken and chorizo sausage, garnished with pernod garlic toast. 30

     

    Day Boat Scallops

    Jumbo sea scallops pan seared placed atop a delicate citrus beurre blanc, served with citrus saffron rice and snow peas. 33

     

    Spiced Pecan & Cranberry Crusted Grouper

    Baked fresh Florida grouper encrusted with pecans & cranberries, topped with tropical fruit salsa and sweet chili drizzle. Served with citrus rice. 32

     

    8oz Lobster Tail

    Broiled Maine lobster tail served with citrus rice and mixed vegetables. 42 For twin lobster tails add 24

     

    Shrimp Mediterranean

    Large prawns, sautéed with lump crabmeat in a caper, artichoke hearts, sun dried tomato lemon butter sauce, served with creamy crab risotto. 29

     

    Sesame Crusted Yellowfin Tuna

    Seared sesame crusted sushi grade tuna finished with Thai chili sauce, teriyaki glaze and wasabi aioli. Served with Thai rice and snow peas. 32

     

    Grouper Caprese

    Baked fresh Florida grouper topped with basil, diced tomato and fresh mozzarella, drizzled with a balsamic glaze and extra virgin olive oil served over creamy risotto. 32

     

    Miso Teriyaki Sea Bass

    Fresh flaky Chilean sea bass glazed with our miso teriyaki sauce, served with Thai rice and steamed snow peas. 42

WINE LIST

RED, WHITE AND
SPARKLING WINES

HAPPY HOUR

7 DAYS A WEEK | 3:30 - 5:00 PM

Available in the Lounge Only

OUR MENU

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. If you
have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.

Parties of 6 or more, 18% gratuity will be added to your bill.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. If you
have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.

3040 Estero Boulevard, Fort Myers Beach, FL 33931 | 239.463.2600