Tarpon Bay at the Hyatt Regency Coconut Point Reso

Roasted pepper, kale, corn fritters

Key west pink shrimp, tomato horseradish vinaigrette, today's greens

Rabbit run greens, house dried fruit, avocado, pickled pepper dressing, ricotta salata

Parmesan tuile, white anchovy, olive oil, dehydrated speck, classic dressing

House mozzarella, shaved heirloom tomatoes, basil, extra virgin olive oil, aged balsamic

Baby iceberg, heirloom tomatoes, crispy pork croutons, port wine blue cheese dressing

Gumbo lump crab, siracha and scallions over a bed of fresh greens. Gluten free

Tomato, green and white asparagus sauteed in sherry

Wilted spinach, teardrop tomatoes in a tequila lime broth

Buffalo mozzarella, florida tomatoes, basil

Maine lobster, ballerine pasta, boursin and cheddar cheeses, pecorino crumbs

Chilled selection of ceviche, king crab, lobster, chef's choice oysters, clams on the half shell, mussels, jumbo gulf shrimp, and house accompaniments

Local vegetables in dashi, ponzu

Sweet corn risotto, herb beurre blanc

Asparagus, tomatoes and linguini in a light cream sauce

Gulf shrimp, diver scallops, market catch, scampi sauce, sun-dried tomatoes, fresh pasta

Today's variety of fish, shellfish, clams and mussels with yukon gold potato, fennel and roasted tomatoes in a pernod fumet

Ancho and apricot glazed shrimp, smoked cheddar grits, swiss chard

Quinoa, roasted corn, sweet peas with grilled asparagus tips and red pepper emulsion

Coconut seared tuna, florida orange and coriander reduction, strawberry and arugula salad

Lemongrass scented jasmine rice, salmon roe, cucumber salad, pineapple diablo sauce

Ruby port reduction, oregonzola fries, roasted kale

Jalapeno cheddar mashed, bean and pepper slaw, wild mushroom demi-glace

Caramelized onion, spinach and boursin cheese sauce with potato, fennel and mushroom hash, honey stung carrot

Filet and shrimp, red wine and shallot confit, butter and parsley potatoes, broccolini and toasted almonds. Add crab cake $10.00, add king crab legs $16.00, add lobster tail $21.00

Roasted kale stuffed with quinoa, baby heirloom tomatoes, roasted cipollini onion, market fresh vegetables and citrus vinaigrette. Add organic chicken breast $10.00

Tomato, avocado, scallions

Lemon oil, fennel pollen, cilantro, celery, radish

Calamari, guava, jalapeno, honey

Sweet chili, almond, cucumber

Roasted corn, tequila, red onion, cumin

Papaya, mango, pineapple

Cucumber, sesame sambal, mint, ginger

Habanero, bell pepper, mango, chives

They get their name from being hand caught by divers, causing no harm to undersea flora. Always fresh and delicious

Hurricane season has affected grouper season slightly, but we have several delecatable species, each highly prized and delivered daily

Serving a variety, like american reds, hog and mangrove snapper that are always fresh

The steak lovers, shrimp, with a sweet, firm meat, truly one of the finest treasures of the florida gulf

This time of year the swordfish are feasting on delicious crustaceans, leaving their meaty sweet and succulent

Our center cut ahi tuna has a distinctively rich flavored flesh, firmly textured, glaky and tender.

Available as appetizer or entree

With honey mustard and french fries

With tomto, lettuce, and french fries

With mashed potatoes and broccoli

With choice of ice cream, topped with fudge sauce and chopped nuts

Cinnamon ice cream, dehydrated chocolate mousse, hibiscus

Buttermilk and thyme panna cotta, dulce de leche semifreddo

Sparkling grape emuslion, vanilla ice cream, peanut brittle

Garden basil sorbet, meyer lemon curd

Brulee of ft. myers goat cheese, textures of florida citrus

Trio of cinnamon ice cream, garden basil sorbet and chef's daily flavor

Today's doughnut, filling and fondue accompaniments