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ENTRÉES & ENTRÉE SALADS CAMPECHE FISH TACOS - freshly grilled grouper with shredded cabbage, papaya pico de gallo, in a flour tortilla, served with Cuban black beans and rice. $13.95 DEEP WATER MAHI-MAHI - freshly fileted mahi-mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with a prickly pear ginger vinaigrette. $19.95 BANANA LEAF SNAPPER - snapper wrapped in a banana leaf lined with Masa Harina, Ancho Chili Purée and Pine Island lime juice. Steamed, paired with black beans and rice with a Dynamite Lime CilantroRoasted Pepper pesto. $21.95 CEDAR PLANK SALMON - freshly cut salmon filet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach and caramelized mushrooms. $21.95 QUINOA SALAD - Chef Greg combines fresh jumbo grilled shrimp with Quinoa (Keen-Wah, a grain cultivated in Peru and Chile) and garden fresh vegetables, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa. $19.95 ACHOATE GRILLED GROUPER - fresh grilled grouper seasoned with a blend of South American spices, served with saffron rice mixed with broccoli and mushrooms, topped with pineapple salsa. $24.95 BAHAMIAN-STYLE SHRIMP ROAST - a skewer of grilled jumbo shrimp accompanied by skewers of pineapple chunks, red sweet peppers, zucchini squash and red onions, all basted with Chef Greg's pineapple-mustard and curry sauce, served with brown rice. $21.95 PIÑA-POLLO GRILLE - marinated chicken breast grilled Sanibel style, topped with honey-mustard curry glaze and served on a raft of brown rice, tossed with mushrooms, artichoke hearts, roma tomatoes and pistachios topped with grilled pineapple. $18.95 CUBAN FRIED PORK CHOPS - a pair of chops pan fried with jalapeño cheese grits, vegetable medley and a caramelized red onion jam. $17.95 ISLAND STYLE SHRIMP & GRITS - fresh Gulf shrimp dusted with masa (Mexican tamale flour), pan seared and served with jalepeño cheese grits, julienne veggies, and Chef Greg's incredible tomatillo green sauce (lime juice, dash of white wine and fresh cilantro). $21.95 STEAK SALAD - flat iron steak on a raft of arugula and Florida-grown ugly tomatoes, tossed with Chef Greg's sherry sundried tomato and blue cheese vinaigrette, topped with blue cheese crumbles, and red onions. $19.95 PENNE WITH ROCK SHRIMP - sautéed rock shrimp, penne pasta, Roma tomatoes, fresh basil, garlic and avocados tossed with a citrus cream sauce and shredded Parmesan Cheese. $19.95 DRY RUBBED RIB EYE - with roasted garlic and Parmesan smashed potatoes, caramelized mushrooms, asparagus and a roasted blue cheese tomato, surrounded by a shallot cabernet sauce. $24.95 PANKO FRIED SHRIMP - jumbo shrimp crispy fried with french fries and cole slaw. $19.95 TEXAS BABYBACK RIBS - a full rack of Danish baby back ribs basted with our One-of-a-Kind BBQ sauce, served with smashed potatoes or french fries and our Sunset slaw. $18.95
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ENTRÉES & ENTRÉE SALADS

CAMPECHE FISH TACOS - freshly grilled grouper with shredded cabbage, papaya pico de gallo, in a flour tortilla, served with Cuban black beans and rice. $13.95

DEEP WATER MAHI-MAHI - freshly fileted mahi-mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with a prickly pear ginger vinaigrette. $19.95

BANANA LEAF SNAPPER - snapper wrapped in a banana leaf lined with Masa Harina, Ancho Chili Purée and Pine Island lime juice. Steamed, paired with black beans and rice with a Dynamite Lime CilantroRoasted Pepper pesto. $21.95

CEDAR PLANK SALMON - freshly cut salmon filet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach and caramelized mushrooms. $21.95

QUINOA SALAD - Chef Greg combines fresh jumbo grilled shrimp with Quinoa (Keen-Wah, a grain cultivated in Peru and Chile) and garden fresh vegetables, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa. $19.95

ACHOATE GRILLED GROUPER - fresh grilled grouper seasoned with a blend of South American spices, served with saffron rice mixed with broccoli and mushrooms, topped with pineapple salsa. $24.95

BAHAMIAN-STYLE SHRIMP ROAST - a skewer of grilled jumbo shrimp accompanied by skewers of pineapple chunks, red sweet peppers, zucchini squash and red onions, all basted with Chef Greg's pineapple-mustard and curry sauce, served with brown rice. $21.95

PIÑA-POLLO GRILLE - marinated chicken breast grilled Sanibel style, topped with honey-mustard curry glaze and served on a raft of brown rice, tossed with mushrooms, artichoke hearts, roma tomatoes and pistachios topped with grilled pineapple. $18.95

CUBAN FRIED PORK CHOPS - a pair of chops pan fried with jalapeño cheese grits, vegetable medley and a caramelized red onion jam. $17.95

ISLAND STYLE SHRIMP & GRITS - fresh Gulf shrimp dusted with masa (Mexican tamale flour), pan seared and served with jalepeño cheese grits, julienne veggies, and Chef Greg's incredible tomatillo green sauce (lime juice, dash of white wine and fresh cilantro). $21.95

STEAK SALAD - flat iron steak on a raft of arugula and Florida-grown ugly tomatoes, tossed with Chef Greg's sherry sundried tomato and blue cheese vinaigrette, topped with blue cheese crumbles, and red onions. $19.95

PENNE WITH ROCK SHRIMP - sautéed rock shrimp, penne pasta, Roma tomatoes, fresh basil, garlic and avocados tossed with a citrus cream sauce and shredded Parmesan Cheese. $19.95

DRY RUBBED RIB EYE - with roasted garlic and Parmesan smashed potatoes, caramelized mushrooms, asparagus and a roasted blue cheese tomato, surrounded by a shallot cabernet sauce. $24.95

PANKO FRIED SHRIMP - jumbo shrimp crispy fried with french fries and cole slaw. $19.95

TEXAS BABYBACK RIBS - a full rack of Danish baby back ribs basted with our One-of-a-Kind BBQ sauce, served with smashed potatoes or french fries and our Sunset slaw. $18.95