Menu Choices

All entrees are served with your choice of fresh vegetables, rice of the day, creamed spinach, pasta with marinara sauce or baked potato (loaded add 2). Other substitutions include baked mac-n-cheese, asparagus, sweet potato fries, and special potato *Substitutions are subject to an upcharge. Pasta dishes are excluded from side options.

    • Entrees - Seafood

    • Blackened Seafood Trio

      36

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

    • Broiled Seafood Combo

      0

      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

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

      MARKET PRICE

    • Penne Primavera

      18

      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

      36

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

    • Seafood Penne Rigate

      41

      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

      29

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

    • Stuffed Shrimp

      31

      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

      30

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

    • Coconut Crusted

      32

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

    • Godfather’s

      33

      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

      33

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

    • Pan Sautéed

      32

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

    • Stuffed

      36

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

    • Entrees - Beef & Chicken

    • “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

      39

      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.

    • Filet Mignon (8 oz.)

      The iconic cut of beef grilled to perfection.

      MARKET PRICE

    • 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

      48

      14 oz. Premium Angus NY Strip, grilled then flambéed in Cognac, finished with a creamy peppercorn brown sauce.

    • Surf & Turf

      Choice of premium Angus NY Strip Steak (14 oz.) or Filet Mignon (8 oz.) grilled with a choice of Florida lobster tail (8 oz.) or 6 golden fried shrimp.

      MARKET PRICE

* 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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