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    Dinner Menu

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    eatlocalmenus
    This document contains the menu for a seafood restaurant. It lists various appetizers, entrees and sides available including crab shooters, scallop ceviche, salmon risotto, shrimp pasta and truffled polenta. Entrees range in price from $15-$29 with seafood options like redfish, snapper and scallops. Sides include fried mac and cheese, broccolini and corn pudding.

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    Dinner Menu

    Uploaded by

    eatlocalmenus
    38 views2 pages
    This document contains the menu for a seafood restaurant. It lists various appetizers, entrees and sides available including crab shooters, scallop ceviche, salmon risotto, shrimp pasta and truffled polenta. Entrees range in price from $15-$29 with seafood options like redfish, snapper and scallops. Sides include fried mac and cheese, broccolini and corn pudding.

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    This document contains the menu for a seafood restaurant. It lists various appetizers, entrees and sides available including crab shooters, scallop ceviche, salmon risotto, shrimp pasta and truffled polenta. Entrees range in price from $15-$29 with seafood options like redfish, snapper and scallops. Sides include fried mac and cheese, broccolini and corn pudding.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    38 views2 pages

    Dinner Menu

    Uploaded by

    eatlocalmenus
    This document contains the menu for a seafood restaurant. It lists various appetizers, entrees and sides available including crab shooters, scallop ceviche, salmon risotto, shrimp pasta and truffled polenta. Entrees range in price from $15-$29 with seafood options like redfish, snapper and scallops. Sides include fried mac and cheese, broccolini and corn pudding.

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    RARE

    CRAB OR SHRIMP SHOOTERS 2.5


    SNAPPER CARPACCIO, GRAPEFRUIT AGRA DOLCE, GARLIC BRUSCHETTA 8.5
    KONA KAMPACHI, SMOKY OIL, JALAPENO-PONZU, PICKLED WATERMELON SALAD 12
    JUMBO LUMP LOLLIPOP COCKTAIL 11.5
    JONAH CRAB CLAW COCKTAIL, MUSTARD CREAM 17.5
    CEVICHE WITH MANGO, AVOCADO, RADISH AND SMOKED PAPRIKA 10.5
    3RD BAR PLATEAU; OUR SEAFOOD GROUPING OF ALL THINGS SALTY AND RAW 45

    APPETIZERS
    CHILLED WATERMELON GAZPACHO, OLIVE OIL POACHED SHRIMP, THAI BASIL 9
    “THE SLICE” ICE BERG LETTUCE, CABRALES CHEESE AND PANCETTA 7.5
    TEMPURA SOFT SHELL CRAB, BLACK PEPPER PINEAPPLE, BOSTON BIBB 16
    HEIRLOOM TOMATOES, RUSSIAN DRESSING, CRISPY ONIONS 8
    3RD BAR BAKED OYSTERS; CREAMY SWISS CHARD, LIME PICKLE, ASIAGO BREAD CRUMBS 9
    ROASTED BEET AND RICOTTA RAVIOLI, WATERCRESS SALAD 9
    STEAMED MUSSELS, SHINER BOCK, TOASTED ANCHO 11.5
    SEAFOOD GUMBO, TEX-MATI RICE 9
    STEAMED SHRIMP SALAD, HARICOT VERT, SPICED PECANS, SHERRY VINAIGRETTE 10.5
    MARKET VEGETABLE AND HERB SALAD, SHAVED PARMESAN 7
    BACON & SHRIMP XL, AVOCADO, YUZU-MANGO VINAIGRETTE 12.5
    BEEF SLIDERS, CARAMELIZED ONIONS 8.5
    SPRING ROLL SHRIMP, HOT AND SWEET 10.5
    JUMBO CRAB CAKE, TAQUERIA STYLE PICKLED VINAIGRETTE 15.5

    ENTREES
    SLOW BAKED SALMON, LEMON RISOTTO, CHILI OIL 19
    FLAT GRILL SHRIMP, ROASTED ARTICHOKES, LEMON-ANDOUILLE VINAIGRETTE 25
    SEAFOOD HOT POT, FINGERLING POTATOES 20

    7/25/08 CHEF BRYAN CASWELL



    GRILLED GULF SHEEPSHEAD, BROCOLLINI, GREEN CHILI, ORANGE MUSTARD 26
    SEARED TRIPLE TAIL, CORN PUDDING, SALSA CRUDA, GRILLED PEACH 23
    GRILLED WAHOO, PLANTAIN AND LONG BEAN SAUTE, PLUM JUS 24
    REDFISH ON THE HALF-SHELL, FRIED MAC & CHEESE 26
    THAI STYLE WHOLE FISH-LIMITED AVAILABILITY
    CRISPY SKIN SNAPPER, SWEET AND SOUR CHARD, TOMATO BROWN BUTTER 26
    GRILLED SCALLOPS, TRUFFLED POLENTA, MUSHROOM RAGOUT 24
    ROASTED CHICKEN, STIR FRY SPRING VEGETABLES, MUSTARD JUS 20
    BIG PORK CHOP, PECAN SMOKE, SPRING FAVAS, CHERRY MUSTARD 27
    NAKED RIBEYE, BROWN BUTTER GNOCCHI, ARUGULA AND PROSCIUTTO BROTH 29

    SIMPLY GRILLED

    SHRIMP 16 SALMON 15
    CHICKEN 15 SCALLOPS 16
    NAKED RIBEYE 25 WAHOO 17
    SURF & TURF 29

    SIDES

    FRIED MAC & CHEESE 6 BROCCOLINI, GOLDEN RAISINS, PINE NUTS 7


    CORN PUDDING 5 CRISPY FRIES, SRIRACHA REMOULADE 4
    TOASTED BUTTER MASH POTATOES 5 TRUFFLED POLENTA WITH MUSHROOMS 7
    PLANTAIN AND LONG BEAN SAUTÉ 5

    7/25/08 CHEF BRYAN CASWELL

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