stylish seahorse                        

APRIL 22, 2018 

                                           

                                        

                                            TODAY’S FEATURED   FRESH

                         FISH FOR LUNCH

          (Our fish is hand-cut daily in house, 5 oz. filet)

 

   TODAY’S FEATURED

        FRESH FISH LUNCH

 

(Our fish is hand-cut daily in house) 

STRIPED BASS        $16.99      SCALLOPS                 $16.99  

SWORDFISH            $16.99      CHILEAN SALMON     $15.99

MAHI MAHI               $16.99      WAHOO                       $16.99

      

      All of today’s fresh fish are available with any of our house preparations:

 

**GRILLED, BLACKENED, LEMON CAPER SAUTEED or

PANKO HERB PAN FRIED w/citrus beurre blanc**

 

Fresh fish above accompanied by rice and sautéed asparagus

*********************************************************************

SOUTHBEACH GRILL DEEP FRIED OYSTERS

6 fresh select oysters deep fried to golden brown. Set over a bed of mixed greens topped with a house made spicy cherry pepper relish and finished with a sweet black garlic aioli…..$12.99

******************************************************

*CHEF’S PRESENTATIONS*

 

SALMON EL CARIBE

5 oz. of Chilean Salmon coated in Caribbean jerk spices and pan seared. Topped with a house made citrus beurre blanc and accompanied by black beans & rice and sautéed asparagus…....$15.99

 

FLORIDA BAY CHARGRILLED MAHI MAHI

5 oz. of fresh Mahi Mahi dusted with Florida Bay seasonings and chargrilled to perfection. Topped with a blue crab sherry cream sauce and accompanied by country smashed potatoes and sautéed asparagus…$16.99

 

BBQ BLACKENED WAHOO & GRITS

5 oz. of fresh Wahoo pan blackened and accompanied by hearty Cajun cheddar cheese grits, resting in a pool of Cajun barbecue sauce …..$16.99

 

STRIPED BASS ITALIANO

5 oz. of fresh Striped Bass coated in herb infused Italian bread crumbs then pan seared. Accompanied by country smashed potatoes and sautéed asparagus. Set over a house made tomato bisque and topped with a gremolata….$16.99

*********************************************************************************************************

            TODAY’S FEATURED

             FRESH FISH DINNER

(Our fish is hand-cut daily in house)  

SCALLOPS         $26.99       STRIPED BASS            $26.99        

SWORDFISH      $26.99       CHILEAN SALMON      $25.99

MAHI MAHI         $26.99       WAHOO                        $26.99

 

      All of today’s fresh fish are available with any of our house preparations:

**GRILLED, BLACKENED, LEMON CAPER SAUTEED or

PANKO HERB PAN FRIED w/citrus beurre blanc**

 

Fresh fish above accompanied by rice or potatoes and sautéed asparagus

*********************************************************************

  

*CHEF’S PRESENTATIONS*

(All presentations served with a house salad)

 

SALMON EL CARIBE

8 oz of Chilean Salmon coated in Caribbean jerk spices and pan seared. Topped with a house made citrus beurre blanc and accompanied by black beans & rice and sautéed asparagus…....$25.99

 

FLORIDA BAY CHARGRILLED MAHI MAHI

8 oz. of fresh Mahi Mahi dusted with Florida Bay seasonings and chargrilled to perfection. Topped with a blue crab sherry cream sauce and accompanied by country smashed potatoes and sautéed asparagus…$26.99

 

BBQ BLACKENED WAHOO & GRITS

8 oz of fresh Wahoo pan blackened and accompanied by hearty Cajun cheddar cheese grits and sautéed asparagus resting in a pool of Cajun barbecue sauce …..$26.99

 

STRIPED BASS ITALIANO

8 oz. of fresh Striped Bass steak coated in herb infused Italian bread crumbs then pan seared. Accompanied by country smashed potatoes and sautéed asparagus. Set over a house made tomato bisque and topped with a gremolata….$26.99

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                                                                               

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                                                                                                                                         

 

  

 

 

  

   

 

                              

                        

 

       

 

 

  

Back to Top