Key west conch fritters with Miami style mustard sauce and orange spice.
Asian orange-ginger glazed chicken lollipops with toasted sesame.
Bacon wrapped shrimp in chipotle BBQ sauce.
Coconut shrimp with sweet and sour orange sauce.
Blackened grouper and smoked fish paté crostini with capers and red onions.
Peruvian chile and lime pan-seared scallops with warm spinach salad and white balsamic drizzle.
Island-style marinated shrimp tossed with mangos, pineapple, red bell peppers cilantro and green onions. Garnished with a chipotle glaze.
Five green lipped mussels topped with pernod infused spinach, bacon and basil stuffing, lightly baked and topped with boursin cheese.
Korean-style ani tuna on grilled pineapple with mango pineapple and pickled ginger relish.
Duck bacon, cream cheese and sweet com wontons with a ginger-soy dipping sauce.
Ruby red ahi tuna seared rare, marinated with organic honey-soy sauce with wasabi horseradish and a pickled ginger glaze. Served on a bed of stir-fry vegetables.
Grilled salmon fillet topped with our citrus-chipotle BBQ glaze with grilled fresh vegetables and grilled potatoes.
Jumbo seared scallops coated in hand-picked Peruvian chile and time paired with a warm spinach salad and a white balsamic drizzle.
Hand cut 6 oz. filet mignon grilled to your liking and served with a merlot demi-glace sauce. Paired with a mushroom and spinach orzo and baked crostini.
Fire grilled or blackened strip steak cooked to your liking, topped with sautéed key west pink shrimp, sun-dried tomatoes and fresh basil. Served with grilled vegetables and garlic potatoes.
Grilled St. Louis nibs tossed with spicy root beer BBQ sauce, served with sweet potato fries.
Grilled center-cut 12 oz. pork chop topped with a brandy black peppercorn sauce, garlic mashed potatoes and grilled vegetables.
Tequila-citrus jerked chicken breast topped with a mango-pineapple salsa and island-style plantains.
Green lipped mussels sautéed to perfection and blended with Roma tomatoes, fresh garlic and basil linguine with a touch of red pepper.
A local favorite crafted to order by our chefs with shrimp, assorted vegetables and blended with our island curry seasoning choice of having this dish normal or how we eat it, spicy.
A mixture of clams, mussels and shrimp cooked in our house-made seafood broth and tossed with linguini, spinach, basil and Roma tomatoes. Lightly spiced and topped with a jumbo seared scallop.
New York cheesecake swirled with thick caramel topped with caramel and raspberry sauce with a light dusting of sea salt.
Homemade graham cracker crust filled with authentic key lime juice custard.
Chocolate crust and a creamy peanut butter filling topped with eceses' peanut butter cups.
Cappuccino mousse filling in a chocolate Oreo crust with fudge topping.
Freshly baked and plated over pina colada sauce, then topped with caramelized pineapple, cinnamon, brown sugar and toasted coconut.