Menu Choices

    • Entrees - Seafood

      All entrees are served with your choice of fresh vegetable medley, rice of the day, creamed spinach, pasta with marinara sauce, mac -n- cheese, baked potato (loaded add $2), seasoned fries, or black beans and rice. (Excluding pasta dishes.) Cole Slaw available upon request.

    • Blackened Seafood Trio

      35

      Fresh Mahi, shrimp and scallops, sautéed with a spicy Cajun seasoning, then topped with a creamy roasted red pepper sauce.

    • Broiled Seafood Combo

      39

      Fresh Mahi, shrimp and scallops, and a stuffed 1/2 lobster tail broiled with seasoning, lemon and white wine. Finished with garlic herb sauce.

    • Butterfly Jumbo Shrimp

      25

      Lightly dipped in Japanese breadcrumbs then golden fried. Served with homemade cocktail and cilantro tartar sauce

    • Cracked Conch

      30

      Tenderized in house then lightly breaded and fried to perfection - served with cocktail and tartar sauces

    • Fried Whole Yellowtail

      Served with lemon and homemade tartar sauce

      MARKET PRICE

    • Golden Fried Seafood Combo

      37

      Fresh Mahi, shrimp and scallops, calamari and large crispy clam strips served with house made cilantro tartar and cocktail sauces.

    • Louisiana Seafood Combo

      39

      1/2 lobster tail, shrimp and scallops, fresh Mahi, pan sautéed with New Orleans spices, tossed in a creamy roasted red pepper sauce.

    • Penne Primavera

      19

      Fresh asparagus, broccoli, zucchini, yellow squash, carrots, peppers and mushrooms tossed in a light garlic and olive oil sauce served over penne pasta.

    • Seafood Hobo

      34

      Sautéed jumbo shrimp, sea scallops, and mahi mahi in butter, garlic, shallots, wine, mushrooms, scallions, & tomatoes, served over pasta, or rice.

    • Seafood Penne Rigate

      37

      1/2 lobster tail, shrimp and scallops, sautéed with Italian olive oil, fresh tomatoes, basil, garlic, and fresh asparagus tossed in a light tomato cream sauce served over penne pasta.

    • Seared Sea Scallops

      35

      Fresh scallops pan seared to perfection in garlic and olive oil. Other preparations include fried or broiled.

    • Shrimp Hobo

      28

      Sautéed jumbo shrimp in butter, garlic, shallots, wine, mushrooms, scallions, & tomatoes, served over pasta, or rice.

    • Stuffed Shrimp

      28

      Stuffed with seasoned blue crabmeat then baked. Finished with Key Lime peppercorn beurre blanc.

    • Twin Broiled Lobster Tails

      MARKET PRICE

    • Fresh Catch Of The Day

      Prepared with fresh Grouper, Yellowtail Snapper, or Hogfish – Market Price

    • Blackened

      29

      Dusted with Cajun seasonings then seared in a cast iron skillet.

    • Coconut Crusted

      30

      Covered in fresh coconut, lightly fried, served with homemade curry raisin sauce.

    • Godfather’s

      31

      Egg washed then sautéed with fresh garlic and white wine, topped with fresh tomato and oregano. Served over a bed of creamed spinach.

    • Key Lime Style

      32

      Our House Specialty! Lightly dusted then pan sautéed, topped with fresh tomatoes scallions, Parmesan cheese, and homemade Key Lime butter sauce.

    • Pan Sautéed

      30

      Egg washed, delicately sautéed, finished with Key Lime butter sauce.

    • Stuffed

      33

      Stuffed with seasoned blue crab meat, finished with garlic herb sauce.

    • Entrees - Beef & Chicken

      All entrees are served with your choice of fresh vegetable medley, rice of the day, creamed spinach, pasta with marinara sauce, mac -n- cheese, baked potato (loaded add $2), seasoned fries, or black beans and rice. (Excluding pasta dishes.) Cole Slaw available upon request.

    • “Jamaican” Me Crazy

      25

      Boneless breast of chicken seasoned with Caribbean jerked spices and baked. Topped with homemade black bean corn salsa, shredded Monterey Jack cheese & a side of sour cream. Served over rice.

    • Beef Churrasco

      37

      12oz grilled skirt steak served with "our" homemade chimichurri sauce-an aromatic blend of parsley, cilantro, garlic, orégano, vinegar, & olive oil. Topped with our signature onion rings. Suggested with black beans and rice.

      .
      Prepared with a 16oz “Big Daddy” Portion: Market Price

    • Chicken Key West

      25

      Breast of chicken encrusted with panko bread crumbs, pan sautéed, then served over linguine finished with a fresh tomato basil cream sauce.

    • Chicken Parmesan Dinner

      25

      Chicken breast lightly fried topped with provolone cheese and marinara sauce served over linguine.

    • Key Lime Chicken

      26

      Lightly dusted then pan sautéed chicken breast, topped with tomatoes, scallions, Parmesan cheese and homemade Key Lime butter sauce

    • Steak Au Poivre

      35

      USDA Prime beef, hand-cut 14oz N.Y. Strip steak flambéed in Cognac, fresh crushed peppercorns and a creamy brown sauce.

    • Surf & Turf

      USDA Prime beef, hand-cut 14oz N.Y. Strip steak grilled your way with a choice of 6oz lobster tail or 6 golden fried shrimp.

      MARKET PRICE

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* Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of food borne illness, especially if you have certain medical conditions.

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