JUMBO LUMP CRAB CAKES
Signature Crab Cakes, Coleslaw
CLASSIC SHRIMP COCKTAIL
Jumbo Shrimp, Cocktail Sauce, Horseradish, Lemon
STEAMED MIDDLE NECK CLAMS
Lemon Butter, Garlic, Sourdough Croutons
White Wine, Shallots, Garlic, Fresh Herbs, Lemon
RHODE ISLAND CALAMARI
Flash Fried, Peppadews, Lemon Aioli & Romesco Sauces
Crispy Oysters, Creamed Spinach, Citrus Aioli, Tabasco Splash
Capers, Microgreens, Horseradish Crème Fraîche, Crostinis
OYSTERS ON THE HALF SHELL
1/2 Dozen, Mignonette, Cocktail, Lemon, Horseradish
JUMBO LUMP CRAB COCKTAIL
Avocado, Remoulade, Crackers
STONE CRAB COCKTAIL
Mustard Sauce, Lemon
RED KING CRAB LEGS
Brown Butter, Sriracha Aioli, Lemon
Local Fish, Cilantro, Lime, Aji Limo, Corn
Oysters, Red King Crab, Shrimp, Ceviche
Oysters, Clams, Red King Crab, Shrimp, Ceviche, Lobster
Fresh Maine Lobster, Herbs, Crème Fraìche
Romaine Hearts, Aged Parmesan, House Croutons
Chopped Mixed Greens, Asparagus, Brussels Sprouts, Red Onion, Cashew Vinaigrette
LITTLE GEM WEDGE SALAD
Little Gem Lettuce, Danish Bleu, Grape Tomatoes, Bacon, Red Onion, Quail Eggs
Arugula Frisee, Tomatoes, Prosciutto
GOAT CHEESE & BEET SALAD
Roasted Beets, Goat Cheese, Arugula, Quinoa, Almonds
Romaine Hearts, Shaved Parmesan Cheese and Croutons
Lettuce Blend with Tomato, Carrot, Asparagus with Honey Lime Vinaigrette
PAN ROASTED CHICKEN BREAST
Shoestring Fries and Green Beans
6oz Filet Served with Mash Potatoes and Green Beans
Served with Orange Marmalade and Shoestring Fries
Crab Meat, Avocado, Cucumber and Toasted Sesame Seeds
CHICKEN AND BROCCOLI PASTA
Orecchiette Tossed with Butter
PAN SEARED SNAPPER
Shoestring Fries and Broccoli
- DESSERTS -
- COFFEE & ESPRESSO -
- DESSERT COCKTAILS -
KEY LIME PIE
An impeccable combination of cream, lime and graham cracker will make you think you are eating a big slice of this Florida favorite. Monin Vanilla Syrup, fresh lime juice and heavy whipping cream mixed with Liquor 43 Vanilla Liqueur, Tuaca Liqueur an Italian liqueur flavored with hints of vanilla and citrus and Hangar One Kaffir Lime vodka. No pie is complete without a crust, so we rim our martini glass with cinnamon and graham cracker finished with fresh grated nutmeg over the top.
We start this tasty treat with a splash of Monin Fudge Syrup & pour in a most amazing fresh Boiron Coconut Puree. We combine Godiva Chocolate Liqueur and give it it’s nuttiness with a touch of Toschi Walnut Liqueur & complete this heavenly cocktail with a generous amount of Ciroc Coconut Vodka. Served in an ice cold martini glass that is rimmed with chopped coconut and cocoa.
Modeled after the Mexican rice drink, this cocktail starts with Monin Vanilla Syrup, heavy whipping cream and a pinch of cinnamon. Sailor Jerry Spiced Rum, Jim Beam Red Stag Spiced Cinnamon Bourbon and RumChata, a Horchata flavored rum-based liqueur finish this cocktail. Shaken until ice cold and strained over a tall glass of fresh ice.
Need a little pick-me-up? Look no further! We start with one shot of fresh espresso, a touch of heavy whipping cream, Monin Vanilla Syrup then add a few dashes of Fee Brother’s Aztec Chocolate Bitters for bal- ance. Liquor 43 Vanilla Liqueur, Godiva Milk Chocolate Liqueur and Three Olives Triple Espresso Vodka complete this cocktail. Served in a martini glass with a house-made vanilla caramel foam made from Van Gogh Caramel and Vanilla Vodkas with a little dark cocoa sprinkled on top.
- DESSERT WINES -
NV: Banfi, “Rosa Regale” Brachetto di Acqui DOCG
2011 Chateau La Fleur d’Or
NV: Damilano, Barolo Chinato DOCG
2013 Dr. Loosen Riesling Eiswein
La Face, Apple Icewine “Cachee de La Pomme” Neige
2012 Les Clos de Paulilles, Rimage
NV: Pacific Rim, Framboise, Raspberry Infusion
Pacific Rim, Vin de Glaciere, Riesling
Samos, Muscat of Samos Vin Doux
- PORT AND MADEIRA -
NV: Blandy’s 10 Year Bual
NV: Cockburn’s Special Reserve Port
2013 Heitz Cellars, Ink Grade Port
2003 Ramos Pinot, Late Bottled Vintage Port
NV: Sandeman, 10 Year Tawny Port
- BRANDY & COGNAC -
Macchu Pisco La Diablada
Hennessy VSOP, Privilege
Remy Martin VSOP
We take a classic Blood & Sand, add a touch of fresh blood orange puree & a couple dashes of Fee Brother’s Cherry Bitter’s to balance the sweetness. We then use Carpano Antica Sweet Vermouth, Cherry Heering Liqueur & Dewar’s White Label Scotch to really make this cocktail a step above the original.
Smooth is an excellent way to describe this perfectly balanced islandinspired cocktail. John D. Taylor’s Velvet Falernum, a unique liqueur displaying flavors of lime, almond, vanilla, ginger, and clove is used for a touch of sweetness. Fresh lime juice, Aperol and Fee Brother’s Rhubarb Bitters promotes the cocktail’s sour and bitter side. Shaken vigorously with ice and strained into a frosted classic coupe glass.
We start this cocktail with just the right mix of bitter, sweet & sour by combining a touch of Fee Brother’s Grapefruit Bitters, Monin Pure Cane Syrup and fresh lemon juice. We continue by adding Pimm’s #1, a gin based liqueur that is a touch on the bitter side. We add sweet floral freshness with St. Germain Elderflower Liqueur, then finish with Plymouth Gin. Shaken until frosty cold and served straight up in a classic martini glass with a little bit of sugar in the raw on the rim.
No aperitif menu could be complete without some bubbles. A pleasing blend of cherry & lemon make for a fresh and smooth cocktail for the cherry lover in all of us. Fee Brother’s Cherry Bitters, fresh lemon juice and Monin Pure Cane Syrup combine with Grey Goose Cherry Noir and Cherry Heering Liqueur perfectly so as to be not too bitter, too tart or too sweet. We finish with a float of brut champagne for sparkle. Served straight up and icy cold in a chilled classic coupe glass.
BLUE HEAVEN RENDEZVOUS
Heavenly deliciousness in a tall frosty glass of blueberry & raspberry bliss! This cocktail will satisfy even the most picky berry fanatic. Monin Blueberry Syrup, fresh lemon juice and a fresh Boiron Raspberry Puree start this delight. We compliment these with Van Gogh Acai-Blueberry Vodka and Pallini Raspicello, a high end raspberry liqueur.
We start just like any mojito should start, with fresh mint leaves, fresh lime juice and some Monin Pure Cane Syrup. Our twist on the Cuban original is made with Ciroc Pineapple Vodka and fresh Boiron Pineapple Puree. This blend makes for a remarkably fresh concoction that is a house favorite. The Caribbean Amphibian is served just as the classic would be, ice cold on the rocks.
EARNIST'S TWISTED HEMINGWAY
Our Twisted Hemingway starts with fresh lime juice, then adds Monin Pure Cane Syrup for balance. We add Fee Brother’s Grapefruit Bitters and fresh Boiron Blood Orange Puree, giving it that hint of grapefruit with a bit more sweetness. Add in some Luxardo Maraschino Liqueur and Bacardi Superior Light Rum and you have the perfect twisted daiquiri. We serve this shaken with ice and strained into a chilled classic coupe glass.
THE PERFECT PARTNER
This cucumber and watermelon cocktail is fresh from the vine. We start by muddling crisp cucumbers, fresh lemon juice and Monin Pure Cane Syrup. Fresh Boiron Watermelon Puree, Marie Brizzard’s Watermelon Liqueur and The Perfect Partner, Hendrick’s Gin a cucumber and rose petal infused base spirit. We shake with ice & fine strain into a frosted martini glass.
Our hand-made margarita uses fresh lime juice, Madhava Agave Nectar, fresh Perfect’s Prickly Pear Puree, Thatcher’s Prickly Pear liqueur and finished with Maestro Dobel --- the world’s first Diamond Tequila made from a blend of Reposado, Anejo and Extra Anejo tequilas. We serve our Prickly Margarita tall and frosty cold on the rocks.
The Jamaica Mistaica is our version of Trader Vic’s 1944 Mai Tai recipe. We start with Monin Pure Cane Syrup and Giffard Orgeat Syrup — a French almond flavored syrup. Then combine fresh lime juice, Pierre Ferrand Dry Curacao — a dry orange liqueur, and Appleton’s Estate Signature Blend Rum. Shaken and served tall over ice for a refreshing salute to the original.
This cocktail is a refreshing blend of citrus and mandarin that is just a bit tart. Monin Pure Cane Syrup, fresh lemon juice and fresh Boiron Mandarin Puree are balanced with a few dashes of Angostura Orange Bitters. Orange Curacao and Ketel One Oranje Vodka complete our “complicated” cocktail. Topped with a delicious vanilla and walnut foam made in house from vanilla vodka and walnut liqueur. Garnished with a cinnamon-dusted mini-mandarin.
TIN CUP CHALICE
This perfectly blended cocktail muddles fresh blackberries, fresh lemon juice and Republic of Tea Blackberry Sage Tea along with some good old fashioned American Whiskey - Basil Hayden’s Bourbon. We finish with a hint of honey from Wild Turkey American Honey Liqueur. Shaken with ice, fine strained over ice into a tall glass.
Angry Orchard Crisp Apple
Belgian White Wheat Ale
Concrete Beach Brewery, Rica
Wheat India Pale Ale
Goose Island 312
Urban Wheat Ale
Key West Sunset
Lagunitas Brewing Company
India Pale Ale
Not Your Father’s Root Beer