Reservations: (772) 220-4745

Dinner Menu

Starters

  • Bam Bam Shrimp 15

    Tossed in a spicy Thai peanut sauce topped with sesame seeds, served over mixed greens

  • Tuna Poke Stack * 17

    Diced, marinated Ahi tuna stacked with toasted almond Asian slaw and coconut rice, served with pickled ginger, fried wonton chips, Sriracha aioli drizzle, wasabi, and ponzu

  • Shrimp and Crab Mac & Cheese 18

    Signature four-cheese blend campanelle brimming with shrimp and blue crab, topped with toasted seasoned panko crust

  • Coconut Shrimp 15

    Coconut and panko-crusted, jumbo shrimp served with horseradish mixed berry sauce

  • Chicken & Waffles 16

    House-made Belgian waffles, topped with herb-panko fried chicken breast, with Terrapin Ridge Farms jalapeño bacon jam and rosemary honey

  • French Dip Empanadas 17

    Made in-house, with our signature sous vide prime rib and mozzarella cheese, fried and served with au jus and horseradish cream sauce

  • Grouper Fingers 19

    Panko fried, served with a lemon wedge and tartar sauce

  • Lamb Lollies App 24

    Seasoned Panko breaded, pan-sautéed lamb lollies, served with our signature sweet-heat peanut sauce

  • Steamed Pot Stickers 16

    Pork pot stickers served with Sriracha aioli drizzle, ponzu drizzle, Asian slaw, scallions, and sweet teriyaki dipping sauce

  • Shrimp & Grit Cakes 16

    Fried cheddar and jalapeño grit cakes topped with sautéed shrimp, roasted peppers and scallions in our signature Cajun cream sauce

  • Escargot 15

    Baked escargot pockets with a button mushroom cap and house-made roasted pepper compound butter, topped with melted mozzarella cheese and fresh-baked puff pastry sticks

  • Mussels Italiano GF 16

    P.E.I. mussels sautéed with basil, garlic, tomatoes, scallions, and white wine, in our signature scampi butter broth

Oyster | Raw Bar

  • Raw Oysters * GF

    Served with mignonette or cocktail sauce

  • Long Island Blue Point 15 | 28
  • Oysters Rockefeller 16

    Half-dozen Blue Point oysters with seasoned spinach and Parmesan cream topping and mozzarella cheese

  • Roasted Oysters GF 16

    Half-dozen Blue Point oysters, roasted with garlic parmesan compound butter

  • Fin & Flame Combo 16

    Three of our signature house-roasted Blue Point Oysters and three Oysters Rockefeller

  • Shrimp Cocktail GF 14

    Six jumbo shrimp with house-made cocktail sauce

Soups

  • New England Clam Chowder
  • Cup 8
  • Bowl 10
  • French Onion Soup
  • Bowl 10

Salads

  • Palm City Salad GF 15

    Mixed greens, red onions, mushrooms, artichoke hearts, roasted peppers, kalamata olives, gorgonzola crumbles and balsamic vinaigrette

  • The Caesar 13

    Crisp romaine tossed in Caesar dressing, topped with grated parmesan cheese and croutons

  • Pearific Salad GF 15

    Arcadian blend greens, with fresh sliced pears, fresh sliced strawberries, candied pecans, crumbled goat cheese, and raspberry vinaigrette dressing

  • The Wedge 14

    Crisp Iceberg lettuce, baby heirloom tomatoes, bacon bits, red onions, croutons, gorgonzola crumbles and blue cheese dressing

  • Add to any salad

    Chicken $7, Shrimp (5) $10, Grouper $14, * Salmon $11, Scallops (3) $14

Sandwiches | Burgers

Sandwiches, burgers and sliders are served with French fries

Swap fries for sweet potato fries $2 I Add: bacon $3, sautéed mushrooms $2, sautéed onions $2

Entrées

All entrées, with the exception of pasta dishes, are served with vegetable du jour

Prime Rib * GF

Queen 9oz  31 I King 12oz  37

The area’s most tender and flavorful sous vide prime rib, house-seasoned and roasted, served with house-made horseradish cream sauce and chef’s overnight au jus; served with baked potato and vegetable du jour

  • Pistachio Crusted Black Grouper 30

    Pan-sautéed and topped with vanilla and key lime compound butter; with wild rice

  • Parmesan Crusted Haddock 26

    Pan-sautéed with fresh tomatoes, scallions and our signature dill parmesan cream sauce; with wild rice

  • Caribbean Snapper 32

    Baked coconut crusted fresh local snapper, stuffed with pineapple seafood stuffing and topped with a savory seafood cream sauce; with wild rice

  • Filet Mignon * GF 44

    Served atop a bed of sautéed mushrooms with roasted garlic and herb chef butter; with mashed potatoes

  • Better Bleu 26

    Panko crusted chicken breast, stuffed with tavern ham, Swiss and Boursin cheese topped with honey demi drizzle; with mashed potatoes

  • Bourbon Glazed Salmon * GF 27

    Char-grilled North Atlantic salmon with our signature bourbon glaze; with wild rice

  • Chef Scott's BBQ Pork Ribs GF 26

    Chef’s secret family recipe! Basted and baked pork ribs with smoky, sweet BBQ sauce; with mashed potatoes and coleslaw

  • Lamb Lollies * GF 36

    Lolli-pop lamb chops, char-grilled and oven finished, complemented with fig balsamic glaze and honey demi glace; served with mashed red bliss potatoes and vegetable du jour

  • Seafood Scampi 32

    Sea scallops, jumbo Shrimp, and P.E.I. mussels, sautéed with baby heirloom tomatoes, scallions, mushrooms, and basil in our house-made scampi butter sauce; served over linguini and topped with parmesan cheese

  • Short Rib Ravioli 27

    Hand-made short rib raviolis with sautéed mushrooms and scallions in our signature Brie and fontina cheese cream sauce, topped with honey demi drizzle and a bed of baby arugula

Food: 5/5

Service: 5/5

Atmosphere: 5/5

Wow! Have the baby bacon burger, anything but baby! One of the best burgers ever had in South FL.
Kenneth M.

Food: 5/5

Service: 5/5

Atmosphere: 5/5

Beautiful restaurant! Everything I had from the meal to the drinks was excellent. Friendly service and the overall ambience was terrific.
Jennifer S.

Food: 5/5

Service: 5/5

Atmosphere: 5/5

Flawless. The food was amazing...I can’t wait to go back!
Joe N.

GF (Gluten Free)
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
All prices subject to change without notice.

Hours

MONDAY–THURSDAY
Dining: 4:00pm–9:00pm
Bar: 4:00pm–10:00pm

FRIDAY–SATURDAY
Dining: 4:00pm–10:00pm
Bar: 4:00pm–11:00pm

SUNDAY
Dining & Bar: 4:00pm–9:00pm

DAILY HAPPY HOUR
Monday-Sunday, Dine-in Only
4:00PM-6:00PM

Reservations

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