Chef’s Soup of the Day — 10

Changes daily, ask your server

Sunshine State
Salad — 16

Mixed greens, mandarin orange, candied pecans, feta, honey lime dressing

Garden Salad — 14

Mixed greens, tomato, onion, cucumber, shredded cheese

Caprese Salad — 16

Layered tomato, mozzarella, basil, balsamic drizzle

Key Largo
Shrimp Salad — 18

Cold shrimp salad on a bed of fresh greens, tomato, cucumber, Italian dressing

Caesar Salad — 13

Romaine lettuce, parmesan, croutons, caesar dressing

Additions:

Free Range Chicken — 10
Shrimp — 3 each
Mahi — 10
Crab Cake — 10
Yellowtail Snapper — 15

Served with French fries or coleslaw

Mahi Mahi Sandwich — 21

Grilled, fried, or blackened, tartar sauce, lettuce, tomato, onion
Substitute yellowtail +5

Big Belly Burger —19

8oz hi-choice blend, peppered bacon, Swiss cheese, lettuce, tomato, onion, pickle

Mahi Mahi Tacos —19

Grilled, fried, or blackened, pico de gallo, lettuce, shredded cheese, remoulade sauce

Pistachio Encrusted Mahi Wrap — 22

Pistachio coated mahi, mango salsa, lettuce, sweet Thai chili sauce, spinach wrap

Lobster Reuben — 21

Fried Maine lobster, sauerkraut, Swiss cheese, thousand island dressing, on toasted rye

Island Chicken Sandwich — 19

Blackened chicken breast, sweet BBQ sauce, grilled pineapple, Swiss cheese, lettuce, onion

Key Largo Shrimp Roll — 18

Cold shrimp salad on a New England–style roll

Served with French fries and coleslaw

Crab Cakes — 33

2 jumbo lump, house-made crab cakes

Fried Seafood Platter — 32

Shrimp, crabkins, mahi, battered and fried

Shrimp Platter — 29

Grilled, blackened, fried, or coconut style

Twin Stuffed Tails — 60

2 Florida spiny lobster tails, stuffed with crab cake, topped with béarnaise

Mahi Mahi Meunière — 30

Sautéed, silky lemon butter sauce, tomatoes, capers

Filet Mignon — 48

Carved in-house 8oz center cut-filet, grilled to perfection
Add béarnaise or au poivre +2

One Pound Stone Crab — MP

Seasonal, mustard sauce, drawn butter

Cook Your Catch — 18

Grilled, fried, or blackened