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


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

    • Broiled Seafood Combo


      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


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

    • Cracked Conch


      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


    • Golden Fried Seafood Combo


      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.


    • Penne Primavera


      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


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

    • Seafood Penne Rigate


      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


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

    • Shrimp Hobo


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

    • Stuffed Shrimp


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

    • Twin Broiled Lobster Tails


    • Fresh Catch Of The Day

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

    • Blackened


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

    • Coconut Crusted


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

    • Godfather’s


      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


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

    • Pan Sautéed


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

    • Stuffed


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

    • Entrees - Beef & Chicken

    • “Jamaican” Me Crazy


      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


      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


      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


      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.


    • Key Lime Chicken


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

    • Steak Au Poivre


      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.


* 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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