Earls Kitchen + Bar (Orlando)

Twin 4 oz patties, tomatoes, onion, lettuce, pickles, mayonnaise and mustard, on a toasted brioche bun

Avocado, tempura shrimp, cucumber, mango, unagi sauce, sriracha mayo

Blackened salmon with confit garlic butter, spring onion rice, and seasonal vegetables.

Tender pork, braised low and slow, with warm potato salad, smoky bacon, and coleslaw.

100% plant based burger, tomatoes, onions, lettuce, pickles, mayonnaise and mustard, on a toasted brioche bun

Avocado, tempura shrimp, cucumber, mango, unagi sauce, sriracha mayo

Marinated ahi tuna, cucumber, mango, avocado, and spicy mayonnaise.

Fresh crab, furikake, avocado, soy paper, yuzu mayonnaise

Avocado, cucumber, mango, crispy tofu, sesame seed soy wrap, unagi sauce

Choice of three rolls: yuzu crab roll, spicy tuna roll, crispy shrimp roll or crispy tofu roll

Artichokes, creamy garlic, and chives.

Served with creamy ranch dip.

Tender cauliflower, buffalo sauce, and creamy ranch dip.

Served with our custom salt and pepper blend, and truffle aioli.

Chipotle aioli, jalapeño, pickled onion, market vegetables, lemon

With ketchup

Golden panko crusted cake, fennel slaw, remoulade

Earls famous dry ribs, savory and seasoned with coarse salt and black pepper

Corn tortillas, white cheddar, cabbage, jalapeno crema, slow-roasted achiote chicken, cilantro, and fresh-cut salsa.

Soy marinated ahi tuna, avocado, cucumber, radish, mango, mixed greens, and macadamia nuts.

Crisp romaine lettuce, mixed greens, roasted yams + cauliflower, white cheddar, quinoa almond crumble, broccoli pesto, white balsamic dressing

Romaine + mixed greens, quinoa almond crumble, red grapes, radish, feta, tossed in an orange white balsamic vinaigrette

Crisp romaine, croutons, parmesan, creamy caesar dressing

New England style, with full cream, chopped tomatoes, parsley, a hint of smoky bacon

Blackened full breast of chicken, garlic butter, warm potato salad, smoky bacon, and coleslaw.

Tender pork, braised low and slow, with warm potato salad, smoky bacon, and coleslaw.

We made it easy, with warm potato salad, smoky bacon, and coleslaw.

Coconut curry, Thai marinated chicken, mushrooms, steamed jasmine rice, and crispy onions.

Tender cauliflower, buffalo sauce, and vegan ranch dip.

Crisp romaine lettuce, mixed greens, roasted yams + cauliflower, quinoa almond crumble, broccoli pesto, white balsamic dressing

Jasmine rice, daikon, red cabbage, avocado, mushrooms, cucumber, snap peas, and sesame salt.

Tomatoes, onions, lettuce, pickles, mayonnaise and mustard, on a vegan bun, with French fries

Avocado, cucumber, mango, crispy tofu, sesame seed soy wrap, unagi sauce

Romaine + mixed greens, quinoa almond crumble, red grapes, radish, feta, tossed in an orange white balsamic vinaigrette

Twin 4 oz patties, tomatoes, onion, lettuce, pickles, mayonnaise and mustard, on a toasted brioche bun

Twin 4 oz patties, smoked bacon, double cheese, tomatoes, onion, lettuce, pickles, mayonnaise, mustard, on a toasted brioche bun

100% plant based burger, tomatoes, onions, lettuce, pickles, mayonnaise and mustard, on a toasted brioche bun

Twin 4 oz patties, smoked bacon and avocado, aged cheddar, banana peppers, tomatoes, onion, lettuce, sriracha mayo, on a toasted brioche bun

One piece of crispy battered Icelandic cod (5 oz), house tartar, coleslaw

Corn tortillas, white cheddar, cabbage, jalapeño crema, slow roasted achiote chicken, cilantro, fresh cut salsa

Twin 4 oz patties, habanero jack cheese, secret sauce, on a toasted brioche bun

Sweet Atlantic lobster, shrimp, celery root ravioli, lobster cream sauce, and freshly grated Grana Padano parmesan.

Coconut curry, seared shrimp, mushrooms, steamed jasmine rice, crispy onions

Two pieces of crispy battered Icelandic cod (ten oz), house tartar, and coleslaw.

Oven roasted salmon, spring onion rice and seasonal vegetables

Blackened salmon with confit garlic butter, spring onion rice, and seasonal vegetables.

Jasmine rice, daikon, red cabbage, avocado, mushrooms, cucumber, snap peas, and sesame salt.

Jasmine rice, soy marinated ahi tuna, avocado, cucumber, radish, mango, and macadamia nuts.

Classic sirloin served with buttery mashed potatoes and seasonal vegetables.

Served with buttery mashed potatoes and seasonal vegetables.

Locally raised and all natural black angus beef, with buttery mashed potatoes and seasonal vegetables.

Locally raised and all natural black angus ribeye, with buttery mashed potatoes and seasonal vegetables.

Made from scratch peppercorn sauce, seasonal vegetables, and buttery mashed potatoes.

Filet with truffle butter, mashed potatoes, and seasonal vegetables.

Earls famous spice blend, confit garlic butter, buttery mashed potatoes, and seasonal vegetables.

Served with seasonal vegetables, buttery mashed potatoes, and your choice of sautéed garlic shrimp or cajun roasted lobster tail.

Warm pudding cake, chocolate and toffee sauces, vanilla ice cream, and maple crumble.

Graham cracker crust, seasonal fruit, and whipped chantilly cream.

Peanut butter mousse, raspberry coulis, crushed peanuts

Graham cracker crust, chantilly cream, and maple crumble.

Original, tropical or sugar free.

Original, tropical or sugar free.

4 x Full Racks of BBQ Ribs, 8 x 4 oz Angus Chuck Burger Patties, 4 x Salmon Fillets, 2lb x Chicken Wings.

8 x 6 oz Chicken Breasts, 8 x 4 oz Angus Chuck Burger Patties, 4 x Salmon Fillets, 2lb x Chicken Wings.

Spicy red pepper glaze, fried onions, and sesame seeds.

May be served raw or undercooked. Smoked bacon and avocado, aged cheddar, banana peppers, tomatoes, onion, lettuce, sriracha mayo, on a toasted brioche bun.

Gluten aware with some modifications from our kitchen. Flour tortillas, white cheddar, cabbage, jalapeño crema, slow roasted achiote chicken, cilantro, fresh cut salsa.

Spicy red pepper glaze, fried onions, and sesame seeds.

Served with creamy ranch dip.

Artichokes, creamy garlic, and chives.

Hot fried chicken thigh, lemon slaw, sweet pickle, honey mustard mayonnaise.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. Smashed avocado, pico de gallo, fresh lime, cilantro.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. With our custom salt and pepper blend, truffle aioli.

Vegetarian with some modifications from our kitchen. Tossed with fresh garlic and parsley, with creamy ranch dip.

Vegetarian with some modifications from our kitchen. Whipped ricotta, mozzarella, grana padano, herbs.

Vegetarian with some modifications from our kitchen. Oven toasted with extra virgin olive oil, balsamic drizzle, grana padano, herbs.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. Roasted squash, beets, green goddess dressing, pumpkin seeds, crispy chickpeas.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. Grape tomatoes, cucumber, feta, toasted pumpkin seeds, champagne shallot vinaigrette.

Crisp romaine, croutons, parmesan, creamy caesar dressing.

New England style, with full cream, chopped tomatoes, parsley, a hint of smoky bacon.

Your pick of caesar or field greens salad, served with clam chowder.

Gluten aware with some modifications from our kitchen. Grape tomatoes, cucumber, toasted pumpkin seeds, champagne shallot vinaigrette.

Gluten aware with some modifications from our kitchen. Roasted squash, beets, toasted pumpkin seeds, crispy chickpeas.

Ginger soy sauce, wok fried vegetables, rice, and peanuts. Customize spice by adding one-six hunan peppers.

Hot stone rice bowl, sesame chili sauce, with carrots, mushrooms, zucchini.

Jasmine rice, daikon, red cabbage, avocado, mushrooms, cucumber, snap peas, sesame salt. Go green! Substitute greens for rice.

Gluten aware with some modifications from our kitchen. Tomatoes, onions, lettuce, pickles, mayonnaise, and mustard, on a vegan bun, with French fries. Go green! Substitute lettuce for bun.

May be served raw or undercooked. Tomatoes, onion, lettuce, pickles, mayonnaise, and mustard, on a toasted brioche bun.

May be served raw or undercooked. Smoked bacon, tomatoes, onion, lettuce, pickles, mayonnaise, and mustard, on a toasted brioche bun.

May be served raw or undercooked. Smoked bacon and avocado, aged cheddar, banana peppers, tomatoes, onion, lettuce, sriracha mayo, on a toasted brioche bun.

Hot fried chicken thigh, lemon slaw, sweet pickle, honey mustard mayonnaise, on a toasted brioche bun.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. 100% plant based burger, tomatoes, onions, lettuce, pickles, mayonnaise, and mustard, on a toasted brioche bun.

Gluten aware with some modifications from our kitchen. Corn tortillas, white cheddar, cabbage, jalapeño crema, slow roasted achiote chicken, cilantro, fresh cut salsa.

Committed to conscious and sustainable sourcing, gluten aware with some modifications from our kitchen. Corn tortillas with melted white cheddar, roasted jalapeño crema, pico de gallo, fresh cilantro.

Committed to conscious and sustainable sourcing. Shrimp, mango, and avocado, sriracha mayo, black sesame, maple unagi.

Committed to conscious and sustainable sourcing, may be served raw or undercooked. Spicy ahi tuna, cucumber, avocado, tempura crunch.

May be served raw or undercooked. Tataki-style steak, ponzu sauce, dynamite roll, or spicy tuna roll.

Committed to conscious and sustainable sourcing, may be served raw or undercooked, vegetarian with some modifications from our kitchen. Jasmine rice, daikon, red cabbage, avocado, mushrooms, cucumber, snap peas, sesame salt. Go green! Substitute greens for rice.

Committed to conscious and sustainable sourcing, may be served raw or undercooked. Jasmine rice, soy marinated ahi tuna, avocado, cucumber, radish, mango, macadamia nuts. Go green! Substitute greens for rice.

Vegetarian with some modifications from our kitchen. Teriyaki chicken, Japanese rice, bok choy, mushrooms, snap peas, cashews.

Vegetarian with some modifications from our kitchen. Ginger soy sauce, wok fried vegetables, and noodles with peanuts. Customize by adding one-six hunan peppers.

May be served raw or undercooked, vegetarian with some modifications from our kitchen. Hot stone rice bowl, sesame chili sauce, with carrots, mushrooms, zucchini, and soft poached egg.

Gluten aware with some modifications from our kitchen. Blackened full breast of chicken, garlic butter, warm potato salad, smoky bacon, coleslaw.

Tender pork, braised low, and slow, with warm potato salad, smoky bacon, coleslaw.

Can’t decide? We made it easy, with warm potato salad, smoky bacon, coleslaw.

Gluten aware with some modifications from our kitchen. Classic sirloin served with buttery mashed potatoes and seasonal vegetables.

Gluten aware with some modifications from our kitchen. Served with buttery mashed potatoes and seasonal vegetables.

Gluten aware with some modifications from our kitchen. Served with buttery mashed potatoes and seasonal vegetables.

Gluten aware with some modifications from our kitchen. Served with buttery mashed potatoes and seasonal vegetables.

With French fries and confit garlic butter.

Made from scratch peppercorn sauce, buttery mashed potatoes, seasonal vegetables.

Gluten aware with some modifications from our kitchen. Earls’ famous spice blend, confit garlic butter, buttery mashed potatoes, seasonal vegetables.

Gluten aware with some modifications from our kitchen. Served with seasonal vegetables, buttery mashed potatoes and your choice of sautéed garlic shrimp or Cajun roasted lobster tail.

Gluten aware with some modifications from our kitchen. Served with seasonal vegetables, buttery mashed potatoes and your choice of sautéed garlic shrimp or Cajun roasted lobster tail.

Gluten aware with some modifications from our kitchen. Served with seasonal vegetables, buttery mashed potatoes and your choice of sautéed garlic shrimp or Cajun roasted lobster tail.

Committed to conscious and sustainable sourcing. Tataki-style steak, ponzu sauce, dynamite roll, or spicy tuna roll.

Sweet Atlantic lobster, shrimp, celery root ravioli, lobster cream sauce, freshly grated grana padano.

Seared wild Atlantic sea scallops, tarragon, cauliflower, braised mushrooms.

Committed to conscious and sustainable sourcing, gluten aware with some modifications from our kitchen, may be served raw or undercooked. Feta, caper, and dill aioli, with spring onion rice and seasonal vegetables.

Committed to conscious and sustainable sourcing, gluten aware with some modifications from our kitchen, may be served raw or undercooked. Blackened salmon with confit garlic butter, spring onion rice and seasonal vegetables.

Committed to conscious and sustainable sourcing, may be served raw or undercooked. Pan seared with caramelized onion, mashed potato, cauliflower, basil puree, sweet pepper broth.

Committed to conscious and sustainable sourcing, may be served raw, or undercooked, vegetarian with some modifications from our kitchen. Jasmine rice, daikon, red cabbage, avocado, mushrooms, cucumber, snap peas, sesame salt. Go green! Substitute greens for rice.

Warm pudding cake, chocolate, and toffee sauces, with vanilla ice cream, candy snap.

Graham cracker crust, fresh berries, whipped chantilly cream.

Toasted marshmallow, hazelnut graham streusel.

Graham cracker crust, chantilly cream, hazelnut streusel.