Doc Ford's

Baked french bread topped with three cheese, diced tomatoes and just the right spices. A doc ford's original

Corn tortillas topped with jerk chicken, cuban black beans, melted monterrey jack cheese, cabbage, tomato and cilantro salad.

Crispy breaded shrimp with a spice twist with mild, medium or hot, sauce. Also available as sweet chilli or teriyaki.

Lightly fried, served with buttermilk ranch and honey mustard dressing also available buffalo style.

Steamed in a broth of roasted garlic, shallots, roma tomatoes, fresh basil, white zinfandel and a hint of cream and butter.

Fried golden brown, served with doc's tartar sauce.

Special wing dip made from green flash hot sauce from cartegena. Mild, medium, hot, sweet chilli or teriyaki served with celery, blue cheese dressing.

Served rare atop chilled rice noodles that have been tossed with crisp asian veggies, fresh herbs and a thai peanut vinaigrette. We top it off with a sweet soy drizzle and wasabi coulis.

House made shrimp sausage with bacon, amazon chillies, monterey jack cheese, pan fried, served with mango tomatillo chutney.

Cuban black beans blended with fresh seasonings, jalapeno, tomatoes, melted jack and cheddar cheese, served with red, white & blue tortilla chips.

Fresh conch, tomatoes and fresh herbs in a spicy, chunky tomato broth.

A rich, creamy chowder chowder chock full of sea clams, sweet onions, carrots and diced potatoes.

Chef combined fresh baby greens, grape tomatoes, fresh mozzarella, mandarin oranges, sun dried cherries, spiced pecans, homemade crispy onions tossed in our very own secret balsamic vinaigrette dressing.

Heirloom ugly tomatoes, fresh buffalo mozzarella and baby arugula tossed in a lemon vinaigrette then topped with aged balsamic, fresh basil and parmesan cheese.

Crisp romaine lettuce, cuban black beans, cheddar and monterrey cheese, topped with grilled chicken and spicy salsa, with toasted tortilla chips.

Bleu cheese crumbles, spiced pecans, granny smith apples, carmelized onions, smoked bacon dressing.

Lightly battered calamari tossed with mixed everglades greens, cucumbers, tomatoes, a sweet and sour vinaigrette dressing, topped with crispy wontons.

One huge hunk of local farm lettuce, red onions, carrot threads, chopped bacon and diced tomatoes with doc's buttermilk bleu cheese dressing.

Hometown mixed lettuces, grape tomatoes, carrots, choice of dressing.

Freshly grilled white fish with shredded cabbage and a papaya pico de gallo, in a flour tortilla. Chef insists this dish be served only with cuban black beans and rice.

Hand cut mahi mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with a prickly pear ginger vinaigrette one of our signature dishes.

Snapper wrapped in a banana leaf lined with masa harina, ancho chiilli puree and pine island lime juice. Steamed, paired with fresh vegetables, black beans and rice, with a dynamite lime cilantro roasted pepper pesto.

Freshly cut salmon filet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach and caramelized mushrooms.

Chef combines fresh jumbo grilled shrimp with quinoa keen wah, a grain cultivated in peru and chillie and garden fresh vegetables, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa.

Fresh grilled grouper seasoned with a blend of south american spices, served with saffron rice mixed with broccoli and mushrooms, topped with pineapple salsa.

Sauteed rock shrimp, penne pasta, roma tomatoes, fresh basil, garlic and avocados tossed with a citrus cream sauce and shredded parmesan cheese.

Slow roasted chicken served over a potato hash with onions, mildest amazon peppers and panama style chorizo sausage. Braced with steamed french green beans, fresh chimichurri verde, topped with roasted corn, jicama, tomato and beans reslish hi ca ma the water chestnut of south america.

Caribbean spliced pork served over caramelized plantains, steamed snow peas, finished with chef zook's cuban citrus mojo sauce, then topped with grilled pineapple and wilted cabbage slaw. One of our signature dishes.

Fresh gulf shrimp dusted with masa mexican corn flour, pan seared and served with jalapeno cheese grits, julienne veggies and green beans accented with a grilled vegetable sofrito sauce.

With roasted garlic and parmesan smashed potatoes, caramelized mushrooms, asparagus and a roasted bleu cheese tomato, surrounded by a shallot cabernet sauce.

Jumbo shrimp crispy fried with french fries and house cole slaw.

A full rack of danish baby back ribs basted with our one of a kin BBQ sauce, served with smashed potatoes or french fries and our house slaw.

Seared, baked and served on a whole wheat bun, topped with house slaw and spicy remoulade. Voted best fish sandwich.

Slow roasted barbecued pork in real texas BBQ sauce, secret spices from the panamaniacs, topped with coleslaw, served on a whole wheat bun.

Traditional style with ham, slow roasted pork, swiss cheese and pickles on a crispy cuban roll.

Parmesan & bread crumb encrusted chicken breast, lightly fried, then drizzled with a lemon garlic aioli. Served with balsamic grilled tomatoes and onions.

Chicken breast fixed buffalo style, blackened, or grilled, served on whole wheat bun with lettuce, tomato, onion and pickle.

The island's best. Topped with lettuce, tomato, onions on a whole wheat bun. Add cheese or bacon $1.00

Prime hand pattied ground beef grilled to your desire, with lettuce, tomato, onion on a whole wheat bun. Add bacon $1.00, add cheese $1.00

Shaved beef, caramelized onions, peppers and mushrooms smothered in swiss cheese and folded into a baguette.

Fresh grouper grilled, blackened, or fried. Served with our house tartar sauce on a whole wheat bun.

Freshly grilled white fish with shredded cabbage and a papaya pico de gallo, in a flour tortilla. Chef insists this dish be served only with cuban black beans and rice.

Crisp flat bread topped with arugula, local gulf shrimp, roasted red bell peppers, sun dried tomatoes, artichokes, kalamata olives and crumbled greek feta cheese. Finished with basil and an aged balsamic reduction drizzle.

Florida style mustard glazed pork barbecue on a flat bread topped with smoked bacon, cheddar and monterrey cheeses, green onions plus doc ford's original southern BBQ slaw, made of cabbage, mild central florida red peppers and onions.

Caribbean BBQ glazed chicken with a mayan flair. Jerk barbecue glazed flat bread with monterrey jack cheese, roasted red peppers and the mildest of roasted poblano peppers from the yucatan region of mexico plus caramelized onions and topped with cilantro.

Fresh chilled oysters, shucked to order and served on the half shell with fresh lemon and cocktail sauce.

Steamed with white wine, garlic and butter.

Freshly marinated grouper and snapper, bay scallops and shrimp tossed with fresh lime juice, cilantro, jalapenos and tomatoes.

You'll love these gulf shrimp, steamed then served with cocktail sauce seasoned with fresh lime and wild amazon spices.

Tomlinson traveled to the bay of ascension, quintana roo, mexico to fish for bonefish and came back with this great recipe. Steamed shrimp in a dressing of real butter, mild colomblan chillies, fresh cilantro and key lime juice

Steamed shrimp dressed in real butter, old bay spices and juice from fresh key limes.

Gooey chocolate homemade brownies paired with vanilla ice cream and chocolate rum sauce.

We think we have the best key lime pie on the island. Ours is homemade and served with a wild berry coulls for a touch of sweetness.

Homemade carrot cake spiked with a hint of gosslling's black seal rum. A doc ford's specialty