Pier 41 At Tin City

deep-fried calamari breaded with herb seasonings, topped with finger peppers and a side of marinara sauce

breaded deep-fried chicken wings (mild or hot), served with bleu cheese dressing and celery sticks.

ground conch in a spicy island batter, deep-fried til golden brown. Accompanied by an orange horseradish dipping sauce

raw bon secour oysters harvested in Louisiana served with horseradish, cocktail sauce, lemons and crackers

yellowfin tuna seared rare in a furtaki seafood seaweed seasoning. Accompanied by mixed greens and carrots, tossed in teriyaki-ginger vinaigrette, with sides of wasabi and pickled ginger

plump Florida shrimp dipped in beer batter and breaded in coconut, deep fried til golden brown, served with an orange horseradish citrus sauce

Chilean farm raised blue mussels sauteed with peppers, shallots, garlic tomatoes and fresh basil, then de glazed with chardonnay wine, crushed red peeper flakes and garlic butter. Served with garlic bread.

lightly seasoned steamed shrimp chilled, served with cocktail sauce on skewers with rice noodles.

beef battered brie, deep fried, drizzled with a raspberry macadamia liqueur sauce, served with sesame flat bread crackers and dried apricots

(seasonal only October 15-May 15) three stone crabs, served hot or cold. Served with lemon and drawn butter or mustard sauce

one pound steamed live maine lobster served with drawn butter, steamed asparagus and white rice

1 1/4 lb. of king crab steamed, served with drawn butter and lemon, steamed asparagus and white rice

(seasonal item October 15-May 15) these are a southwest Florida specialty, six stone crab claws served with choice of potato and our house vegetable. Served hot or cold with choice of dipping sauce

blackened shrimp, white rice, mushrooms, green onions, andouille sausage and pepper in a tasso cream sauce

shrimp sauteed with garlic, shallots, lemon juice and salt deglazed with white wine, then finished with garlic butter. Served over linguini topped with shredded parmesan cheese, and side of garlic bread.

gulf shrimp hand dipped and breaded in coconut, deep fried till golden brown, served with an orange horseradish dipping sauce. Accompanied by white rice and house vegetable

blue crab, crab cakes cooked in a cast iron skillet with lemon buerre blanc sauce, steamed broccoli and pico de gallo

mahi fillet seasoned in jerk spice, seared, then topped with fruit salsa, accompanied by red beans with rice and vegetable

a combination of Florida favorites, grouper, shrimp, snapper and mahi. Accompanied with risotto, key lime dill sauce and steamed asparagus

baked grouper stuffed with a crabmeat stuffing and topped with buerre blanc sauce, choice of potato and vegetable

herb crusted snapper, pan seared, creamy risotto, steamed asparague and lemon beurre balnc sauce

cashew crusted sea bass served with white rice, sauteed haricot's verts and mango puree

almond and panko encrusted salmon fillet, served with white rice, sauteed haricot vert's and mango puree

yellowfin tuna seared rare, served with white rice, steamed broccoli and sesame vinaigrette

grilled swordfish topped with bruschetta mix, balsamic glaze, white rice and steamed asparagus

clams, fresh herbs, banana peppers, tomatoes, garlic, peppers and linguini tossed in red sauce

large scallops, pan seared, served with fried mashed potatoes, sweet carrot butter sauce, steamed asparagus and topped with toasted coconut

scallops beer battered, deep fried golden. Served with coleslaw and French fries. Comes with tartar sauce and lemon

pound and a 1/4 slab of pork baby back ribs slow roasted permeating the flavor throughout in our chef's special Floridian barbeque marinade, then topped off with 'Cattleman's original barbeque sauce. Served with coleslaw and fries

14oz angus choice cut, then well trimmed, cooked to your specification. Served with red bliss whipped potatoes and sauteed haricot vert's

8oz. hand cut U.S.D.A. choice, char grilled to your desired temp. Served with red bliss whipped potatoes and sauteed haricot vert's

jerk marinated pook tenderloin medallions served with whipped potato duo, caribbean salsa, fried plantains and black beans

chicken breast delicately sauteed, served in a robust marsala sauce with sauteed mushrooms. Served with whipped red bliss potatoes

grilled chicken breast topped with sun-dried tomatoes, fresh basil, goat cheese and lemon butter sauce. Served with smashed bliss potatoes

baked onion soup topped with crouton, melted provolone and mozzarella cheeses.

(see specials)

(see specials)

pier 41's classic version. Romaine lettuce tossed with our house caesar dressing, croutons, and fresh parmesan cheese

ginger poached chicken, spicy mango vinaigrette, carrots, cilantro, mixed greens, mandarin oranges, water chestnuts, toasted sesame seeds, and fried spring roll shells

tomatoes, roasted red peppers, red onion, feta cheese, cucumbers, kalamata olives, and baby spinach tossed in a Greek vinaigrette

hand torn red leaf lettuce, arugula, gorgonzola cheese, grilled asparagus, grilled portabella mushrooms and fried onions, tossed with potato dressing

your choice of blackened, fried or grilled. Served on a kaiser roll with our own remoulade sauce

fresh oven roasted turkey, hand cut and layered with bacon, lettuce and tomato. Served on grain wheat toast with a lite cranberry mayonnaise. Comes with choice of chips or fries

angus ground beef, char grilled to order. Your choice of pepper jack, swiss or cheddar cheese. Served with traditional garnish, French fries and fresh fruit garnish.

a Floridian favorite made in house with the chef's secret recipe. Served in a traditional graham cracker crumb crust. Finished with whipped cream and a keylime slice

chocolate cake with a fudge center, heated then served with vanilla ice cream. Finished with chocolate sauce and powdered sugar

mascarpone and marsala flirting with pillows of kahlua cake

our New York style cheesecake is resting on a thick layer of fudge covered with a caramel sauce, garnished with pecans