Kitchen & Bar at Safety Harbor

Braised short ribs with carrots, onions, and a mixture of spices. Set atop mushroom ravioli.

Spicy-sweet corn flake crusted Mahi-Mahi filet served with buttered orzo and Brussels sprouts. Finished with mango and curry aioli’s.

Bronzed red fish topped with honey garlic peppers and accompanied by classic southern hush puppies and roasted balsamic Brussels sprouts.

Garlic, sea salt, crushed tricolor peppercorn, and garlic crusted lamb chops atop creamy feta cheese grits with homemade jalapeno mint jelly. Accompanied by roasted seasonal veggies.

Chimichurri flatiron steak topped with grilled shrimp. Served with white pepper vanilla sweet mash & veggie of the day

Grilled chicken breast topped with a lemon & caper compound butter. Served with veggie of the day & buttered orzo

Crispy Maple Leaf Farms duck wings, glazed with habanero sweet chili sauce, and served with a cumin ranch dipping sauce, garnished with cilantro.

A trio of Maryland style crab cakes layered between tortilla chips, mixed field greens, and citrus caper aioli.

Bronzed scallops served atop a bed of white pepper vanilla sweet potato mash dressed with wasabi aioli.

Sauteed gulf shrimp and spinach, with charred local handcrafted kielbasa in garlic white wine beurre blanc over creamy feta cheese grits.

Spiced and seared duck breast fanned atop vanilla white pepper sweet potato mash and drizzled with an orange rosemary balsamic reduction.

Creamy spinach artichoke dip with fresh garlic and Parmesan cheese served with crispy tortilla chips.

Mushroom risotto topped with oven dried tomatoes, pan seared shrimp, and scallops finished with a basil lime beurre blanc.

Pan-seared gulf shrimp, fresh tomatoes, feta cheese, and green onion finished with lemon butter and served with our country bread.

Creamy smoked mahi fish spread made with carrots, celery, green onions & red peppers. Served with crispy totillas & a honey sriracha drizzle

Everglade seasoned shrimp served with Chef Jason's homemade cocktail sauce

Tenderloin beef tips, pappardelle, mushrooms, and sauteed onions tossed in a Jack Daniels sour cream sauce.

Pappardelle tossed with Italian sausage, fresh basil, tomato, Parmesan & olive oil

Elbow noodles, rosemary, red onions, grilled chicken & a creamy gorgonzola cream sauce. Topped with bread crumbs & baked to a golden brown

Mixed field greens, red onion, tomato, and cucumber. Served with a side of our dressing of the day. (Add a protein: Steak $14, Shrimp $8, Scallops $10 or Redfish $12)

Wedge cut quarter head of iceberg lettuce, apple wood smoked bacon, carrots, red onions, and tomatoes served with homemade blue cheese dressing. (Add a protein: Steak $14, Shrimp $8, Scallops $10 or Redfish $12)

House pickled heirloom tomatoes and burrata mozzarella set on a bed of mixed greens with a pesto vinaigrette. Finished with a balsamic reduction drizzle. (Add a protein: Steak $14, Shrimp $8, Scallops $10 or Redfish $12)

Spinach salad with candied pecan covered goat cheese, craisins & a warm bacon vinaigrette

Chef Jason's choice of flavor, made from scratch & topped with homemade whipped cream.

Authentic key lime pie with a graham cracker crust, served frozen, topped with a homemade chocolate shell and whipped cream.

NY cheesecake swirled with thick & rich dulce de leche, topped with a thin layer of caramel sauce and a sea salt sprinkle on top.

Fresh baked Granny Smith apples, topped with a buttery cinnamon & sugar crumble, served warm with a scoop of vanilla ice cream.

Rich & creamy coffee flavored mousse filled with golden toffee crunches. Served with homemade whipped cream

Tofu, kelp, scallions

Traditional seaweed salad

Broiled edamame, sea salt

Sashimi 3 pcs or Nigiri 2 pcs

Sashimi 3 pcs or Nigiri 2 pcs

Sashimi 3 pcs or Nigiri 2 pcs Soy glaze, sesame seeds

Sashimi 3 pcs or Nigiri 2 pcs

Spicy yellowtail, cucumber, micro scallions, sesame seeds

Tuna, avocado, mango, red basil, yuzu ponzu, sweet togarashi, rice

Salmon, avocado, mango, red basil, yuzu ponzu, sweet togarashi, rice

Hamachi, avocado, mango, red basil, yuzu ponzu, sweet togarashi, rice

Yellowfin tuna, avocado, sesame seeds

Cucumber, avocado, micro cilantro & scallions; topped with su-miso, sweet togarashi, red basil

Kanikama, cucumber, avocado, sesame seeds

Broiled freshwater eel, cucumbers, eel sauce, soy glaze, sesame seeds

Spicy tuna, cucumber, sesame seeds

Spicy salmon, cucumber, sesame seeds

Tempura shrimp, avocado, spicy mayo, sesame seeds

Japanese hamachi, cucumber, serrano peppers; topped with Ora King salmon, su-miso, wasabi tobiko, red basil

Shrimp Tempura, avocado; topped with spicy tuna, eel sashimi, eel sauce, micro scallions, black tobiko, sesame seeds

Tempura shrimp, kanikama, micro cilantro, cucumber; topped with wasabi mayo, soy glaze, micro mardi gras, wasabi tobiko, black tobiko

Hamachi, micro scallions

Sashimi 3pcs or Nigiri 2pcs

Sashimi 3 pcs or Nigiri 2 pcs

Scallop, Hokkaido Japan, Japanese scallop, micro cilantro

Spicy Hokkaido scallop, micro cilantro, cucumber, sesame seeds

Hokkaido scallop, cucumber, micro cilantro; topped with yellowfin tuna sashimi, su-miso, soy glaze, black tobiko, sweet togarashi, mardi gras

Sashimi 3 pcs or Nigiri 2 pcs

Sea Urchin, North Japan Nigiri Only

Ora King Salmon, avocado, red basil, sesame seeds

Spicy tuna, cucumbers, micro scallions; topped with American red snapper sashimi, serrano peppers, yuzu tobiko, yuzu ponzu

Japanese ell, cucumbers, micro scallions; topped with torched red snapper sashimi, soy glaze, yuzu tobiko, sweet togarashi, micro beets