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Scallops Saltimboca
Colossal dry packed Maine sea scallops seared and roasted with fresh sage, pancetta and lemon beurre blanc, with tonight's grain. 24
Bay Boulevard Sampler
An abundant selection of Gulf shrimp, sea scallops and fresh local grouper prepared grilled, fried or blackened, with today's potato. 27
Key West Crab Cakes
85% Backfin lump blue crab meat is the star in our lightly Caribbean seasoned, cast iron seared crab cakes, served with Creole mustard sauce and tonight’s potato. 23
Linguine Carbonara
House cured pancetta sauteed with onions and heavy cream, tossed with al dente linguine and tightened with egg yolk and parmesan cheese. 19
Lobster Raviolis
Pasta pockets stuffed with Maine lobster meat and ricotta, simmered in a classic pink vodka sauce and garnished with garlic toasts. 21
Frutti di Mare
Gulf pnk shrimp, bay scallops, calamari, garlic, diced roma tomato and basil chiffonade sauteed in olive oil, tossed with black ink square spaghetti. 21
The Waterfront Fried Shrimp
An icon of local cuisine, fresh Gulf pink shrimp lightly breaded, quickly fried golden brown and served with our jalapeno-cilantrococktail sauce and tonight's potato. 21
Prime Beef Flank Steak A most flavorful cut, marinated, char grilled, thinly sliced and served with grilled asparagus and gorgonzola salsa, soft flour tortillas and tonight's potato. 25
A plate charge of $3.50 will be added for any item split in the kitchen. Many items are not available split, including steaks, salads and desserts
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Wasabi Tuna
Center cut yellow fin steaks pan seared in a coriander
wasabi crust and served with pickled ginger, sweet soy, Hijiki salad and tonight’s grain selection. 24
Flounder Picatta
Delicate Apalachicola fillet rolled in seasoned flour and sautéed with lemon and capers in a light white wine butter sauce, with tonight’s pilaf. 21
Grouper Oscar
Fresh local black grouper fillet seared and topped with asparagus, hollandaise and blue crabmeat,served with tonight’s grain. 23
Salmon Christofer
Organic North Atlantic salmon seared with Cajun spice, with fresh strawberry salsa and tonight’s potato. 23
Mushroom Risotto
Shiitake, Portobello and button mushrooms sautéed in olive oil and slowly stirred with al dente Carneroli rice completing this creamy Italian classic. 19
Jambalaya
Bites of chicken breast, chorizo, shrimp and scallops simmered with tomato, peppers and onions, thenbaked over steamed white rice. 19
A LA CARTE SIDE DISHESTruffled Gouda
Macaroni and Cheese– 8
Baked Creamed Spinach – 7
Stir Fried Brussels
Sprouts Hash– 6
Potato or Grain
Pilaf du Jour— 4
Olive Oil and Lemon Grilled Asparagus—4
There is a risk associated with consuming raw or undercooked animal proteins, especially among consumers with weak or suppressed immune systems. If you are at risk, or unsure of your risk, you should eat only thoroughly cooked animal proteins
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Filet Madagascar
A sumptuous eight ounce center cut filet mignon, char grilled to your order and served with a
mouth watering green peppercorn bordelaise and tonight’s potato. 30
Mojito Pork Tenderloin
Whole pork tenderloin marinated in the classic
Cuban marriage of sour orange, cumin and garlic, char-grilled, sliced and served with
black bean salsa and today’s grain. 21
Bahi Rib-Eye
Our signature steak, a succulent 18 oz. bone in ribeye with all its classic marbling, marinated three days in our Polynesian seasoning and glaze, char-grilled to
your liking and served with tonight’s potato. 29
Pollo Calabrese
Boneless chicken breast stuffed with spinach, roasted tomato and goat cheese, seared, roasted, sliced, drizzled with lemon butter and served with tonight’s pilaf. 20
Lamb Shank Colorado
Large domestic foreshank braised in red wine with fresh herbs and caramelized onion until fork tender, served over tonight's potato. 23
Turkey Schnitzel FlorentinePaillard of boneless, skinless turkey breast lightly breaded and sautéed, served over a bed of parmesan creamed spinach, with tonight’s potato. 19
Chicken Parmesan
Tender boneless breast cutlet in Italian breadcrumbs, sautéed in olive oil, topped with marinara and Mozzarella fresca, served over tagliarini. 20
A suggested gratuity of 18% will be added for parties of six or more, or on parties requestingseparate checks. Please, no more than three checks per table, party or group.
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