Oysters Jacaranda

four fresh oyster's baked with onions and bacon seasoned with bread crumbs and served with Hollandaise sauce

San Cap Shrimp

jumbo shrimp sauteed with spiced, coconut cream and florida orange juice

Combination Appetizer

two sancap shrimp and two oysters jacaranda

Crab Stuffed Mushrooms

topped with Hollandaise sauce

Skewered Blackened Prime Rib

with cajun pecan BBQ sauce

Sauteed Lump Crab Cakes

lump crab meat lightly sauteed and served with honey mustard and plum sauces

Sauteed Little Neck Clams

fresh clams sauteed and steamed in a white wine sauce with fresh tomatoes and prosciutto

Oysters Romanoff

chilled oysters topped with sour cream, caviar, shallots and pepper vodka

Escar Got En Croute

baked in mushroom caps with fresh garlic and burgundy wine in a puff pastry

Chilled Northern Oysters

one half dozen fresh from the sea

Mussels San Macro

PEI mussels sauteed with artichoke hearts, tomatoes, white wine and a touch of marinara

Sesame Encrusted Yellow Tuna

yellowfin tuna crusted with black and white sesame seeds, seared to your liking, accented with wasabi, pickled ginger and wakame

Shrimp Cocktail

four fresh large chilled shrimp

all entrees include house salad. Served with homebaked bread and choice of potato or rice

Chef's Selection

Shrimp Fettuccine Alfredo

Gulf shrimp sauteed with garlic, shallots, cream and pecorino romano cheese

Linguine and Clams Florentine

little neek clams, chopped sea clams, spinach, fresh tomatoes, white wine and a touch of marinara over linguine

Shrimp Paridiso

saute of shrimp, tomato, artichokes, capers and herbs tossed in a light wine and tomato broth served over angel hair pasta

Linguine Di Mare

mussels, clams, Gulf shrimp and lobster meat tossed with marinara sauce

Florida Snapper En Papillote

fresh florida snapper, julienne vegetables, herb de provence and crowned with her bed garlic butter, then baked in parchment paper

Baked Crab Stuffed Grouper

our most famous dish. Fresh grouper and crabmeat stuffing baked to perfection and topped with a lobster cognac sauce

Blackened Mahi Mahi and Shrimp

mahi mahi and Gulf shrimp lightly blackened and topped with tomato, bell pepper,and cilantro Island salsa

Sauteed Lump Crab Cakes

our signature crab cakes, lightly sauteed and served with honey mustard and plum sauces

Sesame Encrusted Yellowfin Tuna

yellowfin tuna crusted with black and white sesame seeds, seared to your liking, accented with wasabi,pickled ginger and wakame

Golden Fried Shrimp

Gulf shrimp batter dipped and lightly fried. Served with plum and cocktail sauces

Broiled Sea Scallops

Atlantic sea scallops broiled with white wine and seasoned bread crumbs

Grilled Atlantic Salmon

Atlantic salmon drizzled with olive oil, grilled, and presented with chef's choice seasonal vegetables

add 6 ounce or 9 ounce lobster tail to any entree at market price

Sanibel Cowboy Steak

22 oz bone-in ribeye steak presented with garlic butter and fried onion crisps

Chicken Marsala

breast of chicken sauteed with mushrooms, marsala wine, fresh herbs, and demi-glace sauce

Babyback Ribs

a full pound of slow cooked babyback ribs prepared with u zesty barbeque sauce, very tender

Chicken Giovanni

grilled marinated breast of chicken topped with sundried tomato, basil and fresh mozzarella cheese

Roast Duckling

maple leaf farms duck served with fresh asparagus and accented with a delicate blackberry sauce

Filet Mignon

with bearnaise sauce add $1.00

New York Strip Steak

12 ounce New York strip steak presented over fried onion crisps

Grilled Comination

6 ounce filet mignon served with your choice of either 5 jumbo shrimp-sauteed or fried, or 6 ounce or 9 ounce florida lobster tail

Sauteed Veal Rockefeller

veal layered with fresh spinach, crabmeat and seasonings. Topped with Hollandaise sauce

Single or Twin Florida Lobster Tails

served with hot drawn butter

Prime Rib of Beef

available fri, sat and sun served blackened, grilled, or traditional with aujus

Baked Seafood Platter

lobster, shrimp and scallops with basil garlic butter

Seared Carribbean Escolar

sometimes referred to as white tuna, recommended medium rare. Presented with cilantro coconut jasmine rice and baby bok choy. Finished with garlic soy shiitake mushroom sauce

Broiled Gulf Grouper

presented with horseradish potato cake and topped with a curried shrimp salad accompanied by vegetables du jou, lightly drizzled with cilantro sour cream

Steamed Asparagus

Grilled Vegetable

Sauteed Spinach