Shula's Steak House

Traditional bisque with lobster meat, sour cream, and sherry.

Caramelized onions in a rich beef broth with gruyere, provolone, and parmesan cheese.

Sauteed spinach, forest mushrooms, herb demi.

Jim Beam bourbon apples, maple-balsamic glaze.

Served on pineapple-mango salsa with agave nectar.

Large gulf shrimp with spicy cocktail sauce, remoulade, and lemon.

Stuffed with basil, wrapped in applewood bacon with tangy bbq sauce.

Seared with cajun spices, served with béarnaise and bbq sauce.

1/2 lobster tail, gulf shrimp, jumbo lump crab and a trio of sauces.

Pan-seared, remoulade sauce and lemon.

Lightly breaded, flash fried, served with tomato coulis and mustard aioli.

Romaine, baby greens, seasonal vegetables and choice of dressing.

Romaine hearts, sourdough croutons, parmesan cheese and caesar dressing.

Iceberg, ripe tomatoes, applewood bacon, red & green onions with blue cheese dressing.

Red and yellow tomatoes, roasted artichokes, basil, pickled onions, extra virgin olive oil, dried basil and balsamic glaze.

Roasted corn, bacon, asparagus and truffle oil.

Drawn butter and lemon.

Pan-seared, remoulade and lemon.

Roasted garlic and peppercorn sauce.

Bearnaise, drawn butter and lemon.

Red and yellow tomatoes, roasted artichoke.

Filet mignon medallions with two of the following: crab cake, market fish, bbq shrimp or seared scallops.

Filet mignon medallions with cognac-peppercorn sauce.

Blue cheese crust, oscar style, peppercorn crust.

Prepared with hollandaise or balsamic glaze.

Sauteed with olive oil and garlic or cream sauce and parmesan cheese.

Caramelized crimini, button and portobellos with shallots, garlic, white wine and fresh herbs.

Crisp bacon, caramelized onions, soy glaze.

Applewood bacon, shallots, garlic, red pepper and fresh thyme.

Served with sweet soy sauce, red peppers, and oranges.

Butter, sour cream, parmesan cheese, nutmeg, garlic and sweet cream.

Gemelli pasta, Boursin-sherry cream, fresh herbs, parmesan cheese, bread crumbs and jumbo lump crab.

Boursin cream, gruyere, white cheddar, parmesan crust.

Sour cream, applewood bacon, green onions, and cheddar.

Natural house cut steak fries seasoned with kosher salt and pepper.

Prepared with applewood bacon, white cheddar, and parmesan cheese.

Tossed with truffle oil, parmesan cheese, and parsley.

Heirloom tomatoes, extra virgin olive oil, pickled onions, grilled artichoke, balsamic glaze and fried basil.

Romaine and baby greens with heirloom cherry tomatoes, roasted artichokes, pickled onions and a mustard-bacon vinaigrette.

Traditional salad served with garlic croutons and parmesan cheese.

Spinach and romaine, dried cranberries, candied pecans, goat cheese, sunflower seeds and strawberries with choice of dressing.

Blackened tenderloin tips, gorgonzola cheese, red onions, tomatoes and crispy onions on mixed greens served with our house-made blue cheese dressing.

A classic, perfect seasoning, with choice of cheddar, American or Swiss cheese, lettuce, tomato, and pickle.

Caramelized onions, double gruyere cheese, garlic herb mayo and crushed croutons.

Applewood smoked bacon, vine ripe tomatoes, iceberg lettuce, garlic herb mayo on a toasted ciabatta roll.

Applewood smoked bacon, cheddar cheese, and bbq sauce.

Marinated breast with Jack cheese, baby greens, tomato and red onion served on a brioche style roll.

Lettuce, tomato, and onion served with remoulade sauce.

Chargrilled, gruyere cheese, garlic herb mayo and red onion jam on a toasted ciabatta roll.

Lobster sauce, shiitake mushrooms, roasted red peppers, tomatoes, chili flakes and fresh parmesan.

Corn and bacon salsa, beurre blanc, asparagus and red pepper.

Seasonal vegetables, beurre blanc and lemon.

Sauteed spinach, wild mushrooms, tomato coulis and grilled asparagus.

Twin petite filet mignon with Mary Anne sauce served with asparagus.

Tenderloin medallions, seared scallops, corn and bacon salsa, asparagus and red pepper.

Hennessy, agavero orange, and homemade sour mixed with unsweetened tea.

1800 silver tequila and mionetto prosecco mixed with fresh orange and lime juice.

Maestro dobel and Chandon rose mixed with fresh orange juice and a splash of grenadine.

Homemade raspberry puree mixed with Moet Chandon.

Two 3 oz. crab cakes topped with sauteed jumbo lump crab, hollandaise, asparagus, roasted potatoes.

Filet mignon medallions, two eggs any style, roasted potatoes.

Traditional eggs Benedict with jumbo lump crab, poached eggs, hollandaise, asparagus, roasted potatoes.

Premium Black Angus short rib, brisket, and chuck, applewood bacon, cheddar cheese, fried egg on brioche style bun with steak fries.

Romaine, baby greens and steak tips, pickled onions, grilled artichoke, applewood bacon, chopped egg and sourdough croutons.

Served with sauce Anglaise & vanilla ice cream.

Served with sauce anglaise, vanilla ice cream & whipped cream.

Served with raspberry coulis & whipped cream.

Grand marnier, godiva chocolate, classic vanilla bean.

Traditional key west recipe.

5 layers of cream cheese icing & coconut rum anglaise.

light and creamy with raspberry coulis & an almond tuile.

Crumb topping with vanilla ice cream.

Served in an almond florentine basket.

Bruleed bananas, caramel sauce & whipped cream.

Served in an almond florentine basket.

hennessy, Merlot, Pama liqueur garnished with an orange.

Cruzan mango, fresh orange, and pineapple topped with prosecco.

stoli citrus, Grand Marnier and red cranberry juice with fresh lime.

Stoli citros, cointreau liqueur, fresh lemon juice and a sugared glass rim.

Grey goose la poire, green sour apple and splash of Midori.

stoli with Pama liqueur and grapefruit juice.

Three olives triple espresso, espresso and amaretto.

Tito's handmade vodka, fresh lime juice, and ginger beer.

Cheese selection, lettuce, tomato, onion, and pickle.

Remoulade sauce and citrus sorrel.

Bacon jam, chimichurri, and maple.

Lemon, olive oil, and garlic crostini.

Gruyere cheese, herb mayo, red onion jam, and baguette.

Soy, radish, avocado, ginger, and chili wontons.

Cocktail sauce, lemon, remoulade, and mustard aioli.

Tomato coulis, mustard aioli, and lemon.

Basil, cream, red pepper, and ricotta cheese.

Caramelized onions‏ in a rich beef broth with gruyere, provolone, and parmesan cheese.

Applewood-smoked bacon, tomato jam, blue cheese, heirloom tomatoes.

Feta cheese, olives, tomato, field greens, and lemon-oregano vinaigrette.

Lemon, parmesan, crisp romaine, and croutons.

Avocado, tomato, boiled egg, bacon, chiffonade greens, cheddar cheese, and tarragon vinaigrette.

Tomato basil bisque and caesar or wedge salad.

Cheese selection, lettuce, tomato, onion, and pickle.

Pimento cheese, shredded napa coleslaw, and BBQ gastrique.

Chickpeas, shredded cucumber tzatziki, arugula, and tomato jam.

Thick-cut bacon, herb mayo, arugula, and sliced tomato.

Gruyere cheese, herb mayo, red onion jam, and baguette.

Pimento cheese, applewood-smoked bacon, and herb mayo.

Tomato basil bisque, half pimento, and bacon grilled cheese.

Pomme puree, spinach, and lemon-thyme chicken jus.

Saffron, fennel creamed corn, and beurre blanc.

Fricassee asparagus and warm béarnaise vinaigrette.

Béarnaise vinaigrette.

Malt aioli and cola BBQ.

Chocolate, crème anglaise, and caramel.

Light and creamy with raspberry coulis.

Raspberry coulis and whipped cream.

Bacon jam, chimichurri, and maple.

Remoulade sauce and citrus sorrel.

Pomme puree, truffle pan sauce, and gaufrette.

Lightly breaded and flash-fried. Served with tomato coulis and mustard aioli.

Philly cheesesteak sauce and crispy shallot.

Lemon, olive oil, and garlic crostini.

Parmesan, whipped ricotta, and basil persillade.

Seared with cajun spices. Served with béarnaise and BBQ sauce.

Soy, radish, avocado, ginger, and chili wontons.

Large gulf shrimp with spicy cocktail sauce, remoulade, and lemon.

Croutons, lobster, chunks, cream, chives.

Caramelized onions‏ in a rich beef broth with gruyere, provolone, and parmesan cheese.

Croutons, shaved parmesan, and lemon.

Applewood-smoked bacon and blue cheese.

Almonds, cranberries, parmesan, and caramelized honey vinaigrette.

Goat cheese, arugula, maple almonds, and cider vinaigrette.

Asparagus, lemon-caper, and beurre blanc.

Pomme puree, spinach, and lemon thyme chicken jus.

Ginger grits, brussels sprouts, and gochujang BBQ.

Saffron, fennel creamed corn, and lemon gremolata.

Aged balsamic, pine nuts, beet greens, parmesan, and soft herbs.

Béarnaise vinaigrette.

Bacon and lemon.

Creamed or sauteed.

Almonds, parmesan.

Cobbled or steamed.

Green onions, corn, black truffle slices.

Lemon thyme, shallots, and garlic.

Fully loaded.

Malt aioli and cola BBQ.

Caramelized onions.

Torched marshmallow.

Gemelli pasta, boursin-sherry cream, fresh herbs, parmesan cheese, bread crumbs, and jumbo lump crab.