Menu

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    • Appetizers

    • Appetizer Basket of Fried Clams

      A Florida beach tradition! Share a basket of flash fried clam strips with your table. We win over the calamari fans!!

    • Appetizer Basket of Zucchini Sticks

      Hand cut and breaded, flash fried with a Tiger dipping sauce.

    • Blue Crab Stuffed Portobello

      Marinated Portabello, baked with Blue Crab and two cheeses, finished with a spicy chipotle Aioli.

    • Blue Tuna

      Named one of six to remember ~ Tampa Tribune
      Rolled in cracked black pepper, char-grilled rare over petite greens, sides of Wasabi and pickled ginger finished with our famous Blueberry Teriyaki!

    • Coconut Shrimp

      Rolled in sweet coconut, flash fried served with Chef’s dipping sauce.

    • Fried Brussel Sprouts

      Baby brussel sprouts, flash fried finished with Ponzu sauce and crispy onions.

    • Gulf to Bay Oysters

      Sauteed spinach, diced bacon and caramelized onions tossed with Boursin cheese and baked over select oysters. Finished with a spicy tomato jam.

    • Tandoori Beef Satay

      Bite size cuts of beef tenderloin, marinated and grilled. Served with spicy peanut sauce.

    • Salad

    • Fresh Spinach Salad

      Roasted artichoke, Mandarin oranges, toasted walnuts, delicate bell pepper slices, feta cheese and a balsamic honey vinaigrette. Optional Add-On: Salmon Felt

    • skewer of blackened chicken

    • skewer of blackened shrimp

    • skewer of grilled scallops

    • Pasta

    • Chicken, Basil & Portobello

      Pan sautéed sliced chicken breast with Portobello, sun dried tomato and basil. Tossed with pasta in a demi-cream sauce.

    • Lobster and Shrimp Fra Diavolo

      Caribbean lobster pulled from the shell, sautéed with jumbo shrimp and tossed in a spicy red Fra’ Diavolo sauce. Served over pasta.

    • Postcard from Florida

      All of our fried Entrées are served with Fries

    • Basket of Fried Clams

      A Florida beach tradition! Flash fried clam strips, a basket full with a horseradish topped cocktail sauce

    • Fisherman's Platter

      Fantail shrimp, bay scallops and filet of shish

    • Jumbo Coconut Shrimp

      Jumbo fantail shrimp rolled in sweet coconut and fried to golden brown. Served with dipping sauce.

    • Jumbo Fantail Shrimp

      Jumbo shrimp butterflied, breaded and flash fried to order

    • Entrees

    • A Filet of Beef Tenderloin

      Choice cut filet, topped with blue cheese crust over a roasted garlic demi glace,and potato puff pastry.

    • Asian Orange Glazed Salmon

      Asian-orange glazed over wilted fresh spinach, with coconut scented rice.

    • Coconut-Cashew Crusted Mahi-Mahi

      Baked with Coco-Cashew crust, over a mango chutney. Served with a grilled banana and potato puff pastry.

    • Petite South African Lobster Tails

      Triple cold water tails with a potato puff pastry.

    • Rib Eye Steak

      Aged, marbled and grilled on an open flame topped with onion straw & with a puff pastry potato.

    • Risotto Oceana

      Pan seared diver scallops, jumbo shrimp over roasted garlic Parmesan risotto. With lemon-basil oil, diced roma tomatoes, fried leek garnish.

    • Stuffed Gulf Grouper

      A house favorite! Shrimp, scallops and crabmeat stuffing over a locally caught Grouper filet, finished with a Champagne cream sauce, and our potato puff pastry.

    • Surf-n-Turf

      Best of both worlds, Two South African Lobster Trials with Chef cut Black Angus Filet, and our potato puff pastry

    • Wasabi Crusted Tuna

      (#1 most popular)
      Panko crusted, marinated in Wasabi and Soy; then pan seared to perfection. Served rare to medium rare or your choice of temperature over a Citrus Buerre Blanc, with potato puff pastry and seasonal vegetables

    • Add Ons

    • 4-5oz Lobster Tail

    • Dozen Fried Shrimp

    • Skewer of Blackened Diver Scallops

    • Skewer of Blackened Shrimp

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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