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Parrot Key Caribbean Grill
Festive tri-color tortilla chips topped with housemade queso cheese, zesty seasoned shrimp and lump crab meat. Finished with a sprinkling of diced tomatoes and chopped green onions.
Lump crabmeat baked with our secret blend of spices and cheeses. Served with tri-color nacho chips.
Chicken breast, lightly seasoned, grilled with peppers and onions. Served in a tortilla with Monterey Jack and cheddar blended cheese. Served with. Pico de gallo. And sour cream.
Jumbo prawns steamed in our seafood seasoning, chilled and served with our signature bloody mary sauce.
Seasoned crispy breaded calamari and pepperoncini's. Served with our fra Diavolo dipping sauce.
Sushi grade tuna served with. Seaweed salad, wasabi, and pickled ginger. Drizzled with balsamic glaze.
Housemade roasted tomato sauce, mozzarella cheese, vine-ripened tomatoes, garlic, basil and olive oil. Baked on top of the grilled flatbread. Finished with shrimp ceviche, avocado, and balsamic glaze.
3 mini tacos: shrimp with guacamole, lime, and cilantro. Jerk chicken with jalapeno and mango salsa. Skirt steak with goat cheese and chimichurri.
Coconut breaded shrimp served in a crispy tortilla shell. Served with raspberry melba and mango coulis sauces.
Mussels steamed in an aromatic. Blend of madras curry, coconut milk, white wine, shallots, and lemon. Served with a garlic breadstick.
Succulent shrimp, fried till golden brown. Served with fries, coleslaw and cocktail sauce.
Two soft shell tacos fried or blackened with diced tomatoes, jicama slaw, green onions and finished with a Key lime citrus sour cream drizzled. Served with yellow rice and black beans.
Chicken, corn, chickpeas onions and peppers tossed together in a yellow curry sauce. Wrapped in a flour tortilla and grilled. Served with mango salsa, yellow rice, and black beans.
Gulf of Mexico grouper, fried till golden brown. Served with fries, coleslaw and tartar sauce.
A traditional Caesar salad of chopped romaine finished with garlic croutons and shaved Parmesan cheese. Tossed in Caesar dressing.
Chopped iceberg lettuce tossed with shrimp, Swiss cheese. Romano cheese, tomatoes, and Spanish olives. Served with 1901 dressing.
A delicate blend of lump crabmeat and Cajun remoulade, on top of layers of lime, cilantro, avocados and mango salsa. Served with tri-colored chips.
Our housemade tuna salad stuffed into a fresh, juicy tomato.
Chopped romaine lettuce, grape tomatoes, cucumbers, chickpeas, craisin, peppers, Parmesan cheese, and sunflower seeds. Served with your choice of dressing on the side.
Mixed field greens, tomatoes, cucumbers, carrots, red onions, garlic croutons and shredded Parmesan cheese.
Iceberg wedge with blue cheese dressing, blue cheese crumbles, chopped red onions, diced grape tomatoes and crumbled bacon.
A velvety, hearty cream soup prepared in the Northern tradition with diced potatoes and clams.
Traditional tomato and vegetable based conch chowder with a bit of island spice.
Oven-roasted turkey breast, delicately layered with balsamic marinated tomatoes, melted pepper jack cheese and crisp bacon. Served on toasted sourdough bread.
All white meat albacore tuna salad on toasted sourdough with vine ripened tomato and provolone.
Served on toasted ciabatta bun with our signature sauce.
A 1-2 lb. filet of gulf of Mexico grouper, dusted with seasoned flour and fried till golden brown. Drizzled with our cilantro lime cream.
Pressed Cuban bread with roasted pork loin, baked ham, pepper jack cheese, dijonaise and dill pickle slices.
Buttermilk marinated chicken breast, breaded and fried till golden brown. Served on Cuban bread with bacon, lettuce, tomato, and dijonaisse sauce.
Slow roasted pulled pork, smothered in our tropical Barbeque sauce. Served on a fresh toasted bun.
Seasoned crispy breaded cal amari and pepperoncinis. Served with our fra diavolo dipping sauce.
Coconut breaded shrimp served in a crispy tortilla shell. Served with raspberry melba and mango coullis sauces.
Our delicious wings tossed with your choice of mango pineapple rum chili sauce, jerk seasoning, hot, or mild Buffalo sauce.
Sushi grade tuna served with seaweed salad, wasabi, and pickled ginger. Drizzled with a balsamic glaze.
Estive tri-color tortilla chips topped with housemade queso cheese, zesty seasoned shrimp and lump crabmeat. Finished with a sprinkling of diced tomatoes and chopped green onions.
A velvety, hearty cream soup prepared in the northern tradition with diced potatoes and calms.
Jumbo prawns steamed in our seafood seasoning, chilled and served with our signature bloody mary sauce.
Lump crabmeat baked with our secret blend of spices and cheeses. Served with tricolored nachos.
Traditional tomato and vegetable based conch chowder with a bit of island spice.
A delicate blend of lump crabmeat on top of cilantro, avocados and fresh mango salsa. Served with tri-colored nachos and aside.
Pink slifimp boiled in a blend of beer and spices. Served hot or cold with cocktail sauce and lemon wedges.
Mussels steamed in an aromatic blend of madras curry, coconut milk, white wine, shallots and lemon. Served with a garlic bread stick.
Mahi filet grilled or blackened. Topped with a tropical mango salsa. Served with rice and vegetables.
Creole spiced shrimp tossed with andouille sausage, garlic, fresh diced tomatoes and green onions in a spicy cream sauce served over stone ground grits.
Shrimp all scallops, sauteed scampi style with white wine, lemon, garlic, julinned peppersand butter over linguine pasta, sprinkled with Parmesan cheese.
Succulent shrimp are lightly breaded and fried till golden brown. Served with french fries, coleslaw and tartar sauce.
An 8 Ounces cut of prime beef, pan seared to your liking and served with garlic mashed potatoes and vegetables.
A delectable seafood combination of gulf of Mexico grouper, scallops and shrimp. Served blackened or fried wifi rice and vegetables.
Jerk marinated Jamaican chicken thighs, slow-roasted to perfection, jerk seasoning, garlic, and olive oil. Served with rice and beans.
Sauteed grouper filet, searedand finished with spiced rum, molassesand brown sugar butter sauce. Served with rice and vegetables.
Butterflied, golden med shrimp served in a sundried tomato tortilla bowl, with raspberry melba and mango dipping sauce. Served with garlic mashed potatoes and vegetables.
Two bubba sized lump crab cakes baked to perfection and finished with a zesty buerre blanc butter sauce. Served with rice and vegetables.
Gulf of Mexico grouper filet, lightly breaded and fried till golden brown. Served with french fries, coleslaw and tartar sauce.
Ocean scallops fried till golden brown. Served with french fries, coleslaw and tartar sauce.
A juicy Angus Beef party grilled to your liking. Served on a toasted hamburger bun with lettuce, tomato a. A sliced pickle. Served with French fries.
Shrimp sauteed with garlic, tequila and buerre blanc butter sauce. Served with rice and vegetables.
A full rack of baby back ribs, dry jurk rubbed, jerk marinated, slow roasted and finished finished on the grill with our own housemade mango Barbeque sauce. Served with garlic mashed potatoes and vegetables.
5 lbs. of succulent snow cr. Clusters, steamed in old bay seasoning wifi drawn butter and lemon wedges. Served with rice and vegetables.
Succulent lobster tails broiled to. Perfection with. Drown butter and lemon. Served with garlic mashed potatoes and vegetables.
Gulf of maxico grouper with our tantalizing crab stuffing. Broiled and drizzeled with a zesty caribbean white wine butter sauce. Served with rice and vegetables.
Two scoops of exclusive "pelican poop" ice cream made locally by royal scoop with coconut, almonds, pineapple bits and chocolate fudge perched above a warm brownie with hot fudge, caramel, whipped cream, and Swedish fish.
A blend of fresh mangoes, craisins, cinnamon and nutmeg baked with brown sugar and panko crust. Served with vanilla ice cream.
The chef's favorite dessert, a rich peanut butter mousse with a peanut butter crumb crust and Reese's peanut butter cups. Garnished with caramel cinnamon sauce and whipped cream.
Our house recipe of the Florida classic topped with whipped cream and a Key lime silver.
Chocolate devil's food cake layered with raspberry sorbet, pistachio gelato and mango sherbet garnished with whipped cream and fresh strawberries.
Menu for Parrot Key Caribbean Grill provided by Allmenus.com
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