Lamb chops seared to perfection served with goat cheese medallion, fig preserve and fried spinach.
A blend of lobster, 3 cheeses and garlic cream sauce topped with panko bread crumbs and truffle oil.
Fresh avocado, cilantro, tomato and lime, served with tri-colored chips
Mahi Mahi dip served with carrots, celery, jalapeños, pepperoncini peppers and flatbreads.
Conch tenderized to perfection, flash fried and served with spicy remoulade sauce.
Calamari lightly dusted in seasoned flour, flash-fried to perfection then tossed with Parmesan, parsley and sweet cherry peppers, served with marinara sauce.
Award-winning. Traditional Buffalo style or spicy-sweet Thai chili style.
Sea scallops pan blackened and topped with mango puree.
Chicken tenders tossed in Buffalo sauce.
Bahamian style conch fritters served with spicy remoulade.
Maryland style crab cake served with Asian slaw and spicy mustard sauce.
Flash fried pickle chips served with a creamy horseradish sauce.
Crispy flat bread topped with shaved steak, special sauce, lettuce, cheese, pickles, onions and sesame seeds.
1/2 lb of shrimp, boiled with old bay seasoning and pickling spices, chilled and served with cocktail sauce.
1 lb clams steeped in clam juice, garlic and fresh herbs.
Marinated ahi tuna served with wakame and fried wontons.
Bahamian style red chowder with vegetables, fresh herbs, and potatoes. Best served with a touch of sherry added extra charge.
Caramelized onions and stock topped with a French baguette crouton and creamy cheese toasted golden brown.
Daily selection of our handcrafted soups.
Classic chilled tomato vegetable soup with cilantro, topped with creme fraiche.
Voted 1 of the best sandwiches in South Florida. Grouper fillet encrusted with macadamia and coconut flash fried and served with mango chutney on a brioche bun with lettuce, tomato, and Bermuda onion.
2 toasted flour tortillas filled with blackened mahi mahi, Asian slaw, pico de gallo, and spicy remoulade.
Tenderized chicken breast prepared the way you like it (grilled, blackened, bronzed or fried) with mango chutney, brie cheese and Bermuda onion on toasted ciabatta bread.
Cold-water lobster meat with old bay seasoning, celery and onions on a New England style bun.
Blackened mahi-mahi served on toasted rye bread with Swiss cheese, slaw, and Thousand Island dressing.
Chargrilled 1/2lb Certified Angus beef served on a toasted brioche bun. Add a fried egg for an additional charge.
Tenderized chicken breast flash fried tossed in Buffalo sauce topped with bacon and bleu cheese crumbles served on a toasted brioche bun.
Jumbo shrimp lightly blackened topped with pepper jack cheese, crumbled bacon, lettuce, tomato, onion and guacamole aioli on pressed panini bread.
Sautéed hogfish in a white wine and lemon butter sauce topped with jumbo lump crabmeat served with rice and vegetables.
Fresh Yellow Tail Snapper seared in macadamia nuts finished with citrus beurre blanc wine sauce served with rice and vegetables.
Salmon fillet chargrilled topped with a sesame-citrus glaze served with rice and vegetables.
Parmesan and herb encrusted grouper filet sautéed with tomato-caper relish served over risotto with a lime beurre blanc and steamed spinach.
Italian cheese doughnut.
Served with ice cream.
1/2 liter.
Sauteed hogfish in a white wine and lemon butter sauce, topped with jumbo lump crabmeat, served with rice and vegetables.
Lightly blackened ahi tuna with mango salsa and sweet soy glaze, served with rice and vegetable.
Macadamia nut encrusted yellow tail snapper with a citrus beurre blanc sauce, served with rice and vegetables.
Char grilled fresh salmon with a tahini citrus glaze served with rice and vegetables.
Grouper with chorizo sausage and clams finished with white wine, stock and fresh cilantro served over linguine pasta.
Shrimp and scallops sauteed in chili garlic sauce with fresh spinach, tomatoes and feta cheese served over angel hair pasta.
Dozen middle neck clam steeped in garlic clam juice with fresh herbs served over linguine.
6 jumbo shrimp served over linguine with grape tomatoes in a garlic wine scampi sauce.
Sauteed chicken breast with capers and shallots in a white wine lemon butter sauce served over angle hair pasta, served with your choice of side dish or side salad.
Sauteed chicken breast with mushrooms and a Marsala wine sauce served over linguine pasta, served with your choice of side dish or side salad.