Cafe Blue - (Downtown)

Glazed with sweet and spicy Asian BBQ sauce, topped with scallions, and toasted sesame seeds.

Penne pasta, lump blue crab, tomatoes, and spinach in a creamy white wine cheese sauce.

Chilled lobster salad, lettuce, butter toasted bun, hand-cut fries.

Gluten friendly. Fresh fish marinated in lime juice and tossed with your choice of tropical fruit salsa or traditional pico de gallo.

Gluten friendly. Brown sugar ancho chile crusted Atlantic salmon, roasted on a cedar plank, over mixed greens, red cabbage, carrots, cucumbers, cherry tomatoes, fresh orange, toasted almonds, and goat cheese, tossed in raspberry vinaigrette.

Gluten friendly. Chilled‎ jumbo gulf shrimp with classic cocktail sauce.

Gluten friendly. Half pound cajun seasoned and chilled gulf shrimp with classic cocktail sauce.

Gluten friendly. Fresh fish marinated in lime juice and tossed with your choice of tropical fruit salsa or traditional pico de gallo.

Sauteed lump blue crab cakes, served with cajun remoulade, rice pilaf, and zesty coleslaw.

Sesame and chili crusted with teriyaki dipping sauce.

Jerk‎ chicken, green chillies, and cheese. Served with tropical fruit salsa and sour cream.

Ahi tuna, seared rare and sliced, with seaweed salad, and sweet and spicy Asian BBQ sauce.

Beer battered and sweet coconut crusted gulf shrimp with jalapeno apricot marmalade.

Glazed with sweet and spicy Asian BBQ sauce, topped with scallions, and toasted sesame seeds.

Broiled with bacon-Pernod creamed spinach and lemon-garlic bread crumbs

Gluten friendly. Brown sugar ancho chile crusted Atlantic salmon, roasted on a cedar plank, over mixed greens, red cabbage, carrots, cucumbers, cherry tomatoes, fresh orange, toasted almonds, and goat cheese, tossed in raspberry vinaigrette.

Sashimi grade tuna, seared rare, sliced, and drizzled with sweet and spicy Asian BBQ sauce, over mixed greens, mango, wasabi peas, sunflower seeds, cucumbers, red cabbage, carrots, and cherry tomatoes, tossed in our ginger lime vinaigrette.

Sesame crusted fried shrimp, over romaine lettuce, red onions, cherry tomatoes, smoked bacon, cucumbers, avocado, and boiled egg, tossed in our 1000 Island dressing.

Pulled chicken, fresh strawberries, mixed greens, goat cheese, toasted almonds, red cabbage, carrots, cucumbers, and cherry tomatoes, tossed in raspberry vinaigrette and drizzled with a balsamic reduction.

Grilled beef tenderloin tips drizzled with sweet and spicy Asian BBQ sauce, over mixed greens, red cabbage, carrots, toasted peanuts, scallions, fresh red bell peppers, cucumbers, edamame, and crispy wonton strips, tossed in our ginger honey lime vinaigrette.

Sauteed lump blue crab cake, over romaine lettuce, parmesan cheese, and garlic croutons, tossed in our Caesar dressing.

Gluten friendly. Jerk marinated grilled chicken, over mixed greens, red cabbage, carrots, feta cheese, candied pecans, and dried cranberries, tossed in apple cider vinaigrette.

Blackened shrimp over fresh spinach, bacon, sliced mushrooms, boiled eggs, crispy onion strings, and fresh blueberries with warm bacon brown sugar dressing.

Romaine lettuce, parmesan cheese, and garlic croutons tossed in Caesar dressing.

Gluten friendly. Spring mix, red cabbage, carrots, feta cheese, candied pecans, and dried cranberries, tossed in our apple cider vinaigrette.

Mixed greens, cherry tomatoes, cucumbers, red cabbage, carrots, and garlic croutons.

Bowl.

Choose two from bowl of soup, side salad, and half Cuban sandwich.

Simply grilled fish are lightly seasoned with Steve marlin’s seafood seasoning, brushed with lemon and olive oil, and served with rice pilaf and sauteed spinach.

Simply grilled fish are lightly seasoned with Steve Marlin’s seafood seasoning, brushed with lemon and olive oil. Served with rice pilaf and sauteed spinach.

Simply grilled fish are lightly seasoned with Steve Marlin’s seafood seasoning, brushed with lemon and olive oil. Served with rice pilaf and sauteed spinach.

Simply grilled fish are lightly seasoned with Steve Marlin’s seafood seasoning, brushed with lemon and olive oil. Served with rice pilaf and sauteed spinach.

Simply grilled fish are lightly seasoned with Steve Marlin’s seafood seasoning, brushed with lemon and olive oil. Served with rice pilaf and sauteed spinach.

Gluten friendly. Brown sugar ancho chile crusted Atlantic salmon with blue crab butter sauce. Served with rice pilaf and mint cucumber slaw.

Gluten friendly. Blackened catfish topped with Cajun shrimp and craw fish brandy cream sauce. Served with rice pilaf and sauteed spinach.

Crispy gulf shrimp served with Cajun remoulade, fries, and zesty coleslaw.

Beer battered and sweet coconut crusted Gulf shrimp with jalapeno apricot marmalade, hand-cut fries and zesty slaw.

Ginger soy glazed, seared rare, and sliced. Served with wasabi whipped potatoes and sauteed spinach.

Crispy golden catfish served with cajun remoulade, fries, and zesty coleslaw.

Baked in a garlic white wine cream sauce. Served with sauteed spinach and mushrooms.

Rainbow trout sauteed in lemon caper brown butter, served with rice pilaf and sauteed green beans.

Sauteed lump blue crab cakes, white wine mustard sauce, and zesty coleslaw.

Grilled shrimp, crab, andouille sausage, white rice, herb butter toast.

Four oz. center cut beef tenderloin and grilled and topped with truffle garlic butter. Served with thick cut shiner bock onion rings and creamed spinach.

Penne pasta, lump blue crab, tomatoes, and spinach in a creamy white wine cheese sauce.

Penne pasta sauteed with sun dried tomatoes, cherry tomatoes, mushrooms, and artichokes in a rosemary and garlic white wine parmesan sauce.

Jerk‎ spiced grilled chicken breast topped with Monterey Jack cheese and tropical fruit salsa. Served with rice pilaf and sauteed spinach.

Smoked bacon, creamy brie, louis sauce, and crispy onion strings. Served on a challah bun with fries.

Blackened and topped with maytag blue cheese, sweet onion jam, smoked bacon, shredded lettuce, and tomato. Served on a challah bun with fries.

Cheddar cheese, shredded lettuce, tomato, red onion, and sliced pickles. Served on a challah bun with fries.

Blackened‎ ahi tuna, zesty coleslaw, tomato, and sliced pickles on a challah bun. Served with Cajun remoulade and fries.

Jerk spiced grilled chicken breast topped with Monterey Jack cheese, shredded lettuce, and tropical fruit salsa on a challah bun. Served with fries.

Dr. Pepper tenderloin tips, zesty coleslaw, fries, and creamy horseradish sauce prepared on open faced French bread. Served with lemon thyme mixed greens.

Sauteed lump blue crab cake, sliced avocado, smoked bacon, shredded lettuce, and tomato on a challah bun. Served with Cajun remoulade and fries.

Chilled lobster salad, lettuce, butter toasted bun, hand-cut fries.

Topped with zesty coleslaw, tomato, and pickle. Served with Cajun remoulade and hand cut fries.

Topped with zesty coleslaw, tomato, and pickle. Served with Cajun remoulade and fries.

Topped with zesty coleslaw, tomato, and pickle. Served with Cajun remoulade and fries.

Two‎ corn tortillas stuffed with blackened mahi mahi, fresh spinach, and tropical fruit salsa. Served with mixed greens tossed in ginger lime vinaigrette.

Two corn tortillas stuffed with fried gulf shrimp, zesty coleslaw, and chipotle lime sauce. Served with mixed greens tossed in ginger lime vinaigrette.

Goslings black seal rum spiked creme brulee, topped with fresh seasonal berries.

Made with real key limes and buttery graham cracker crust.

Glazed with sweet and spicy Asian BBQ sauce, topped with scallions, and toasted sesame seeds.

Chilled lobster salad, lettuce, butter toasted bun, hand-cut fries.

Gluten friendly. Sauteed gulf flounder, topped with lump crab stuffing and citrus butter sauce. Served with garlic whipped potatoes and asparagus.

Gluten friendly. Fresh fish marinated in lime juice and tossed with your choice of tropical fruit salsa or traditional pico de gallo.

Gluten friendly. Slow roasted half chicken topped with lemon sage brown butter. Served with garlic whipped potatoes and asparagus.

Sesame and chili crusted with teriyaki dipping sauce.

Jerk‎ chicken, green chillies, and cheese. Served with tropical fruit salsa and sour cream.

Ahi tuna, seared rare and sliced, with seaweed salad, and sweet and spicy Asian BBQ sauce.

Blackened beef tenderloin tips topped with parmesan cheese and truffle oil. Served with bearnaise sauce for dipping.

Beer battered and sweet coconut crusted gulf shrimp with jalapeno apricot marmalade.

Glazed with sweet and spicy Asian BBQ sauce, topped with scallions, and toasted sesame seeds.

Bowl.

Sauteed lump blue crab cakes, served with cajun remoulade, rice pilaf, and zesty coleslaw.

Broiled with bacon-Pernod creamed spinach and lemon-garlic bread crumbs

Gluten friendly. Brown sugar ancho chile crusted Atlantic salmon, roasted on a cedar plank, over mixed greens, red cabbage, carrots, cucumbers, cherry tomatoes, fresh orange, toasted almonds, and goat cheese, tossed in raspberry vinaigrette.

Sashimi grade tuna, seared rare, sliced, and drizzled with sweet and spicy Asian BBQ sauce, over mixed greens, mango, wasabi peas, sunflower seeds, cucumbers, red cabbage, carrots, and cherry tomatoes, tossed in our ginger lime vinaigrette.

Sesame crusted fried shrimp, over romaine lettuce, red onions, cherry tomatoes, smoked bacon, cucumbers, avocado, and boiled egg, tossed in our 1000 Island dressing.

Pulled chicken, fresh strawberries, mixed greens, goat cheese, toasted almonds, red cabbage, carrots, cucumbers, and cherry tomatoes, tossed in raspberry vinaigrette and drizzled with a balsamic reduction.

Grilled beef tenderloin tips drizzled with sweet and spicy Asian BBQ sauce, over mixed greens, red cabbage, carrots, toasted peanuts, scallions, fresh red bell peppers, cucumbers, edamame, and crispy wonton strips, tossed in our ginger honey lime vinaigrette.

Sauteed lump blue crab cake, over romaine lettuce, parmesan cheese, and garlic croutons, tossed in our Caesar dressing.

Gluten friendly. Jerk marinated grilled chicken, over mixed greens, red cabbage, carrots, feta cheese, candied pecans, and dried cranberries, tossed in apple cider vinaigrette.

Blackened shrimp over fresh spinach, bacon, sliced mushrooms, boiled eggs, crispy onion strings, and fresh blueberries with warm bacon brown sugar dressing.

Romaine lettuce, parmesan cheese, and garlic croutons tossed in Caesar dressing.

Gluten friendly. Spring mix, red cabbage, carrots, feta cheese, candied pecans, and dried cranberries, tossed in our apple cider vinaigrette.

Mixed greens, cherry tomatoes, cucumbers, red cabbage, carrots, and garlic croutons.

Gluten friendly. Chilled‎ jumbo gulf shrimp with classic cocktail sauce.

Gluten friendly. Half pound cajun seasoned and chilled gulf shrimp with classic cocktail sauce.

Gluten friendly. Fresh fish marinated in lime juice and tossed with your choice of tropical fruit salsa or traditional pico de gallo.

Simply grilled fish are lightly seasoned with Steve Marlin's seafood seasoning, brushed with lemon and olive oil, and served with rice pilaf and sauteed spinach.

Simply grilled fish are lightly seasoned with Steve Marlin's seafood seasoning, brushed with lemon and olive oil. Served with rice pilaf and sauteed spinach.

Simply grilled fish are lightly seasoned with Steve Marlin's seafood seasoning, brushed with lemon and olive oil. Served with rice pilaf and sauteed spinach.

Simply grilled fish are lightly seasoned with Steve Marlin’s seafood seasoning, brushed with lemon and olive oil. Served with rice pilaf and sauteed spinach.

Simply grilled fish are lightly seasoned with Steve Marlin’s seafood seasoning, brushed with lemon and olive oil. Served with rice pilaf and sauteed spinach.

Gluten friendly. Sauteed gulf flounder, topped with lump crab stuffing and citrus butter sauce. Served with garlic whipped potatoes and asparagus.

Brown sugar ancho chile crusted Atlantic salmon with blue crab butter sauce. Served with rice pilaf and mint cucumber slaw.

Gluten friendly. Blackened redfish topped with cajun shrimp and craw fish brandy cream sauce. Served with rice pilaf and asparagus.

Gluten friendly. Crispy gulf shrimp. Served with cajun remoulade, fries, and zesty coleslaw.

Ginger soy glazed, seared rare, and sliced. Served with wasabi whipped potatoes and sauteed spinach.

Gluten friendly. Bacon wrapped gulf shrimp stuffed with Monterey Jack cheese and jalapeno, topped with parmesan cream sauce. Served with rice pilaf and zesty coleslaw.

Baked in a garlic white wine cream sauce. Served with sauteed spinach and mushrooms.

Lump crab stuffed gulf shrimp topped with parmesan cream sauce. Served with rice pilaf and creamed spinach.

Grilled rainbow trout topped with lemon almond butter sauce. Served with garlic whipped potatoes and sauteed green beans.

Beer battered and sweet coconut crusted Gulf shrimp with jalapeno apricot marmalade, hand-cut fries and zesty slaw.

Eight oz. Smoked and sliced beef tenderloin in a forty creek whisky bacon brown sugar sauce. Served with thick cut shiner bock onion rings and creamed spinach.

12 oz. Grilled rib eye. Served with green peppercorn brandy sauce, garlic whipped potatoes, and creamed spinach.

12 oz. Grilled N.Y. strip, topped with garlic truffle herb butter and red wine demi. Served with caramelized onion whipped potatoes and crispy green beans.

Gluten friendly. Eight oz. Center cut beef tenderloin filet lightly blackened, topped with jumbo lump crab meat and bearnaise sauce. Served with garlic whipped potatoes and asparagus.

Gluten friendly. Eight oz. Center cut beef tenderloin filet simply grilled, served with garlic whipped potatoes and asparagus.

Gluten friendly. Slow roasted half chicken topped with lemon sage brown butter. Served with garlic whipped potatoes and asparagus.

Jerk‎ spiced grilled chicken breast topped with Monterey Jack cheese and tropical fruit salsa. Served with rice pilaf and sauteed spinach.

Penne pasta, lump blue crab, tomatoes, and spinach in a creamy white wine cheese sauce.

Penne pasta sauteed with sun dried tomatoes, cherry tomatoes, mushrooms, and artichokes in a rosemary and garlic white wine parmesan sauce.

Smoked bacon, creamy brie, louis sauce, and crispy onion strings. Served on a challah bun with fries.

Blackened and topped with maytag blue cheese, sweet onion jam, smoked bacon, shredded lettuce, and tomato. Served on a challah bun with fries.

Cheddar cheese, shredded lettuce, tomato, red onion, and sliced pickles. Served on a challah bun with fries.

Blackened‎ ahi tuna, zesty coleslaw, tomato, and sliced pickles on a challah bun. Served with Cajun remoulade and fries.

Jerk spiced grilled chicken breast topped with Monterey Jack cheese, shredded lettuce, and tropical fruit salsa on a challah bun. Served with fries.

Dr. Pepper tenderloin tips, zesty coleslaw, fries, and creamy horseradish sauce prepared on open faced French bread. Served with lemon thyme mixed greens.

Sauteed lump blue crab cake, sliced avocado, smoked bacon, shredded lettuce, and tomato on a challah bun. Served with Cajun remoulade and fries.

Chilled lobster salad, lettuce, butter toasted bun, hand-cut fries.

Two‎ corn tortillas stuffed with blackened mahi mahi, fresh spinach, and tropical fruit salsa. Served with mixed greens tossed in ginger lime vinaigrette.

Two corn tortillas stuffed with fried gulf shrimp, zesty coleslaw, and chipotle lime sauce. Served with mixed greens tossed in ginger lime vinaigrette.

Topped with zesty coleslaw, tomato, and pickle. Served with Cajun remoulade and hand cut fries.

Topped with zesty coleslaw, tomato, and pickle. Served with Cajun remoulade and fries.

Topped with zesty coleslaw, tomato, and pickle. Served with Cajun remoulade and fries.

Goslings black seal rum spiked creme brulee, topped with fresh seasonal berries.

Made with real key limes and buttery graham cracker crust.

Gulf shrimp sauteed with andouille sausage and spicy New Orleans style BBQ sauce over Cheddar jalapeno grits, topped with two poached eggs, and cornmeal fried okra.

Filled with maine lobster, asparagus, Cheddar, and jack cheese, topped with hollandaise, served with hash browns and fresh fruit.

Cheese omelet topped with cajun shrimp and crawfish brandy cream sauce, served with tater tots and fresh fruit.

Cap’n crunch crusted thick cut French toast topped with peach maple syrup, toasted pecans, and sweet vanilla whipped cream.

Thick cut classic French toast, served with two fried eggs, bacon, sausage, hash browns, and fresh fruit.

Thick cut French toast topped with bananas sauteed in a don q rum caramel sauce and sweet vanilla whipped cream.

Thick cut French toast topped with fresh blueberries, strawberries, and sweet vanilla whipped cream.

Cap’n crunch crusted thick cut French toast topped with peach maple syrup, toasted pecans, and sweet vanilla whipped cream.

Thick cut classic French toast, served with two fried eggs, bacon, sausage, hash browns, and fresh fruit.

Filled with maine lobster, asparagus, Cheddar, and jack cheese, topped with hollandaise, served with hash browns and fresh fruit.

With country gravy, two fried eggs, and a buttermilk biscuit, served with hash browns and fresh fruit.

Eggs scrambled with crispy corn tortilla strips and pico de gallo, topped with queso, served with hash browns and fresh fruit.

Two eggs (any style), hash browns, toast, and fresh fruit, with your choice of bacon or sausage.

Cheese omelet topped with cajun shrimp and crawfish brandy cream sauce, served with tater tots and fresh fruit.

Served with hash browns and fresh fruit.

Onions, bell peppers, mushrooms, tomato, fresh jalapenos, and Cheddar cheese, served with hash browns and fresh fruit.

Served with hash browns and fresh fruit.

Gulf shrimp sauteed with andouille sausage and spicy New Orleans style BBQ sauce over Cheddar jalapeno grits, topped with two poached eggs, and cornmeal fried okra.

Served with hand cut fries and fresh fruit.

Served with hand cut fries and fresh fruit.

Served with hand cut fries and fresh fruit.

Served with hand cut fries and fresh fruit.

Served with hand cut fries and fresh fruit.

Served with hand cut fries and fresh fruit.

Served with hand cut fries and fresh fruit.

Served with hand cut fries and fresh fruit.

Served with tater tots and fresh fruit.

Served with tater tots and fresh fruit.

Served with tater tots and fresh fruit.

Made with real key limes and buttery pecan and graham cracker crust.

Penne pasta, lump blue crab, tomatoes and spinach in a creamy white wine cheese sauce.

Slow roasted half chicken topped with lemon-sage brown butter, served with garlic whipped potatoes and asparagus.

Brown sugar ancho chile crusted Atlantic salmon, roasted on a cedar plank, over mixed greens, red cabbage, carrots, cucumbers, cherry tomatoes, fresh orange, toasted almonds and goat cheese, tossed in raspberry vinaigrette.

Sashimi grade tuna, seared rare, sliced and drizzled with sweet and spicy Asian BBQ sauce, over mixed greens, mango, wasabi peas, sunflower seeds, cucumbers, red cabbage, carrots and cherry tomatoes, tossed in ginger-lime vinaigrette.

Grilled rainbow trout topped with lemon-almond butter sauce, served with garlic whipped potatoes and sauteed green beans.

Two corn tortillas stuffed with blackened mahi-mahi, fresh spinach and tropical fruit salsa. Served with mixed greens tossed in ginger-lime vinaigrette.

P.E.I. mussels, steamed in a sweet and spicy Thai coconut-curry broth, served with grilled French bread.

Sauteed lump blue crab cakes, white wine mustard sauce and zesty coleslaw.

Sesame and chile crusted with teriyaki dipping sauce.

Jerk chicken, green chiles and cheese, served with tropical fruit salsa and sour cream.

Ahi tuna, seared rare and sliced, with seaweed salad and sweet and spicy Asian BBQ sauce.

Sesame crusted, served over fresh ginger-lime slaw, topped with lemon aioli and scallions.

Blackened beef tenderloin tips topped with parmesan cheese and truffle oil, served with bearnaise sauce for dipping.

Beer battered, sweet coconut crusted gulf shrimp, with jalapeno-apricot marmalade.

Glazed with sweet and spicy Asian BBQ sauce, topped with scallions and toasted sesame seeds.

Brown sugar ancho chile crusted Atlantic salmon, roasted on a cedar plank, over mixed greens, red cabbage, carrots, cucumbers, cherry tomatoes, fresh orange, toasted almonds and goat cheese, tossed in raspberry vinaigrette.

Sashimi grade tuna, seared rare, sliced and drizzled with sweet and spicy Asian BBQ sauce, over mixed greens, mango, wasabi peas, sunflower seeds, cucumbers, red cabbage, carrots and cherry tomatoes, tossed in ginger-lime vinaigrette.

Sesame crusted fried shrimp, over romaine lettuce, red onions, cherry tomatoes, smoked bacon, cucumbers, avocado and boiled egg, tossed in 1000 Island dressing.

Pulled chicken, fresh strawberries, mixed greens, goat cheese, toasted almonds, red cabbage, carrots, cucumbers and cherry tomatoes tossed in raspberry vinaigrette and drizzled with a balsamic reduction.

Grilled beef tenderloin tips drizzled with sweet and spicy Asian BBQ sauce, over mixed greens, red cabbage, carrots, toasted peanuts, scallions, fresh red bell peppers, cucumbers, edamame and crispy wonton strips, tossed in ginger-lime vinaigrette.

Sauteed lump blue crab cake, over romaine lettuce, parmesan cheese and garlic croutons, tossed in Caesar dressing.

Jerk marinated grilled chicken, over mixed greens, red cabbage, carrots, feta cheese, candied pecans and dried cranberries, tossed in apple cider vinaigrette.

Blackened shrimp over fresh spinach, bacon, sliced mushrooms, boiled eggs, crispy onion strings and blueberries with warm bacon-brown sugar dressing.

Iceberg lettuce wedge, topped with Maytag blue cheese, smoked bacon, cherry tomatoes, red onion, ranch dressing and goldfish crackers.

Romaine lettuce, parmesan cheese and garlic croutons tossed in our Caesar dressing.

Spring mix, red cabbage, carrots, feta cheese, candied pecans and dried cranberries, tossed in our apple cider vinaigrette.

Mixed greens, cherry tomatoes, cucumbers, red cabbage, carrots and garlic croutons.

Chilled jumbo Gulf shrimp with classic cocktail sauce.

1/2 lb. Cajun seasoned and chilled Gulf shrimp with classic cocktail sauce.

Fresh fish marinated in lime juice and tossed with choice tropical fruit salsa or traditional pico de gallo.

(Atlantic)

(Guatemala)

(Idaho)

(Texas)

(Pacific)

Sauteed Gulf flounder, topped with lump crab stuffing and citrus butter sauce, served with garlic whipped potatoes and asparagus.

Brown sugar-ancho chile crusted Atlantic salmon with blue crab butter sauce, served with rice pilaf and mint-cucumber slaw.

Blackened redfish topped with Cajun shrimp and crawfish brandy cream sauce, served with rice pilaf and asparagus.

Crispy Gulf shrimp served with Cajun remoulade, hand-cut fries and zesty coleslaw.

Ginger-soy glazed, seared rare and sliced, served with wasabi whipped potatoes and sauteed spinach.

Bacon wrapped Gulf shrimp stuffed with Monterey jack cheese and jalapeno, topped with parmesan cream sauce, served with rice pilaf and zesty coleslaw.

Baked in a garlic white wine cream sauce, served with sauteed spinach and mushrooms.

Lump crab stuffed Gulf shrimp topped with parmesan cream sauce, served with rice pilaf and creamed spinach.

Grilled rainbow trout topped with lemon-almond butter sauce, served with garlic whipped potatoes and sauteed green beans.

8 oz. smoked and sliced beef tenderloin, in a Forty Creek Whisky bacon-brown sugar sauce, served with thick-cut Shiner Bock onion rings and creamed spinach.

12 oz. all natural aged grilled rib-eye, served with green peppercorn brandy sauce, garlic whipped potatoes and creamed spinach.

12 oz. all natural aged grilled New York strip, topped with garlic truffle herb butter and red wine demi, served with caramelized onion whipped potatoes and crispy green beans.

8 oz. center cut beef tenderloin filet lightly blackened, topped with jumbo lump crab meat and bearnaise sauce, served with garlic whipped potatoes and asparagus.

8 oz. center cut beet tenderloin filet simply grilled, served with garlic whipped potatoes and asparagus.

Captain Pete's Jamaican me crazy jerk rubbed, slow roasted prime rib, topped with three grilled gulf shrimp, served with a loaded baked potato and side house salad.

Slow roasted half chicken topped with lemon-sage brown butter, served with garlic whipped potatoes and asparagus.

Jerk spiced grilled chicken breast topped with Monterey jack cheese and tropical fruit salsa, served with rice pilaf and sauteed spinach.

Penne pasta, lump blue crab, tomatoes and spinach in a creamy white wine cheese sauce.

Penne pasta sauteed with sun-dried tomatoes, cherry tomatoes, mushrooms and artichokes in a rosemary and garlic white wine parmesan sauce.

Smoked bacon, creamy brie cheese, Louis sauce and crispy onion strings. Served on a challah bun with hand-cut fries.

Blackened and topped with Maytag blue cheese, sweet onion jam, smoked bacon, shredded lettuce and tomato. Served on a challah bun with hand-cut fries.

Cheddar cheese, shredded lettuce, tomato, red onion and sliced pickles. Served on a challah bun with hand-cut fries.

Slow roasted pork and ham, swiss cheese, chipotle mayo and pickle relish, baked then grilled, served with hand-cut fries.

Blackened ahi tuna, zesty coleslaw, tomato and sliced pickles on a challah bun, served with Cajun remoulade and hand-cut fries.

Jerk spiced grilled chicken breast topped with Monterey jack cheese, shredded lettuce and tropical fruit salsa on a challah bun, served with hand-cut fries.

Dr pepper tenderloin tips, zesty coleslaw, hand-cut fries and creamy horseradish sauce prepared on open-faced French bread, served with lemon-thyme mixed greens.

Sauteed lump blue crab cake, sliced avocado, smoked bacon, shredded lettuce and tomato on a challah bun, served with Cajun remoulade and hand-cut fries.

Two corn tortillas stuffed with blackened mahi-mahi, fresh spinach and tropical fruit salsa. Served with mixed greens tossed in ginger-lime vinaigrette.

Two corn tortillas stuffed with fried Gulf shrimp, zesty coleslaw and chipotle-lime sauce. Served with mixed greens tossed in ginger-lime vinaigrette.

(Fried oysters and fried shrimp)

Amy's Irish cream ice cream, chocolate covered espresso beans and caramel sauce.

Amy's rum raisin ice cream and don q rum caramel sauce.

Gosling's Black Seal rum spiked creme brulee, topped with fresh seasonal berries.

Made with real key limes and buttery pecan and graham cracker crust.

Thick-cut Shiner Bock onion rings.