Snapper's Sea Grill

Rolled in sweet coconut, flash-fried, and served with chef’s dipping sauce.

Bite-size cuts of beef tenderloin, marinated and grilled, served with coriander sauce.

Served over mesclun greens tossed with a honey-balsamic dressing with roasted red pepper paint and caramelized onions.

Sauteed spinach, diced bacon and caramelized onions tossed with Boursin cheese and baked over select oysters, finished with a spicy tomato jam.

Named one of six to remember Tampa tribune rolled in cracked black pepper, char-grilled rare over petite greens, with sides of wasabi and pickled ginger, finished with our famous blueberry teriyaki.

A marinated and baked portabello, topped with blue crab and two cheeses then baked, finished with chipotle aioli.

Hand-cut and breaded, flash-fried and served with a tiger dipping sauce.

On the half shell.

Flash fried clam strips with your table, served with our horseradish garnished cocktail. Including blue crab stuffed portabello topped with spicy chipotle aioli, or our household favorite blue tuna, finished with our famous blueberry teriyaki.

Twelve shrimp, lightly dusted and fried, dipped in a sweet chili-garlic sauce and served with sriracha paint.

Served with roasted artichoke, toasted walnuts, delicate bell pepper slices and feta cheese, scented chow mein noodles and a balsamic honey vinaigrette, served with a skewer of blackened shrimp or scallops.

Marinated in wasabi and soy, pressed in panko bread crumbs, then pan-seared to achieve a golden crust. served rare to medium-rare or your choice of temperature over a citrus buerre blanc, with our potato in puff pastry.

A house favorite, shrimp, scallop and crabmeat stuffing over a locally caught grouper filet, finished with champagne, cream sauce, served with a potato puff pastry.

Served with just a hint of old bay seasoning in the mix and served with chefs remoulade.

Baked with our coco-cashew crust, served over a mango chutney. a grilled banana and potato puff pastry finish the dish.

Lobster pulled from the shell, sauteed with jumbo shrimp and tossed in a spicy red fra Diavolo sauce. served over linguine.

Black Angus beef, flavorful marbled and open grilled. served with seasonal vegetables and our potato in puff pastry.

Pan-seared diver scallops and jumbo shrimp over a lobster risotto. finished with a lemon-basil oil, diced Roma tomatoes and fried leek garnish.

Wreck snapper crowned with scampi shrimp over roasted asparagus, lobster risotto, saffron cream, and pink peppercorns.

Glazed and grilled, accompanied by a sauteed spinach and coconut basmati rice.

Lightly seasoned, broiled and finished with a seasonal salsa creation by chef Chris, served with sauteed vegetables and coconut basmati rice.

Lightly flour dusted and pan sauteed sliced chicken breast with portabello, sun-dried tomato, and basil. Tossed with penne pasta in a demi cream sauce.

A choice cut filet, topped with a blue cheese crust over a roasted garlic demi-glace.

Rolled in sweet coconut, flash-fried and served with a unique dipping sauce. Served with our famous creamy cole slaw and fries.

A half-pound of fried fantail shrimp with our famous creamy coleslaw and fries.

Fantail shrimp, bay scallops, a filet of fish and a deviled crab cake. Freid only. Served with our local favorite coleslaw and fries.

Eight big shrimp butterflied, breaded and flash-fried to order. served with creamy coleslaw and fries.

Baked with boursin cheese in a puff pastry, served with a raspberry-port reduction and coco basmati rice.

One pound of char-grilled chops, sweet potato fries, and seasonal sauteed vegetables.

1/2 Lb, 1 piece.

Severed with sauteed vegetables and our potato puff pastry.

Severed with sauteed vegetables and our potato puff pastry.

A 6-8 Oz. Caribbean tail and 8 Oz. chef cut black Angus filet.