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Six char-grilled shrimp brushed with Hemingway's rum sauce, served with Island rice.
Two char-grilled pork chops topped with grilled onions over Island rice.
Gulf red grouper served with sidewinder fries, coleslaw, and hushpuppies.
Plump and delicious served with sidewinder fries, coleslaw, and hushpuppies.
Lightly blackened and stuffed in flour tortillas with pico de gallo, lettuce, and avocado poblano sauce, and served with Island rice.
Char-grilled citrus-marinated chicken breast, smoked sausage, skillet baked with Island rice and tomatoes with a blend of savory spices.
Flash fried and tossed in our sweet and spicy house-made aioli sauce, wrapped in a warm flour tortilla with mixed greens and red onion, served with Island rice.
Citrus marinated char-grilled chicken breast served with pineapple salsa and Island rice.
Rum glazed salmon served on top of a bed of baby spinach, bacon crumbles, feta cheese in a chipotle lime vinaigrette, garnished with fresh strawberries.
One half of our famous Cuban sandwich served with your choice of one of our homemade soups.
Citrus marinated chicken breast tossed in fettuccine with red peppers and Alfredo sauce.
Flash fried, drizzled with honey chipotle glaze served with our homemade Caribbean aioli.
Lightly blackened Ahi tuna seared to perfection. Served over a bed of noodles, lettuce, and peppers.
Lightly seasoned jumbo shrimp served with our house made remoulade sauce.
Lightly breaded and deep-fried, served with a housemade salted caramel sauce.
Marinated beef or chicken, grilled and served with a spicy peanut dipping sauce.
Flash fried wtih a drizzle of lemon aioli and a side of remoulade sauce or sauteed in a rich garlic cream sauce.
House-made served with remoulade sauce and lemon aioli.
Hand breaded, flash fried, tossed in a spicy Asian aioli atop mixed greens.
Lobster claw and knuckle meat in a thick creamy blend of spices, butter, sherry, and cream.
Black beans and seasoned beef topped with tomato, red onions, and Monterey jack cheese.
A blend of Gulf Coast seafood in a traditional Cajun Roux.
Tender clams in a traditional New England chowder.
Crisp romaine with Parmigiano-Reggiano tossed with a traditional Caesar dressing with garlic and croutons.
Fresh greens, cucumbers, carrots, red onion, and tomatoes with balsamic vinaigrette.
A bed of baby spinach with chipotle-lime vinaigrette, bacon crumbles, feta cheese, and strawberries.
A wedge of iceberg lettuce topped with bleu cheese dressing, bacon bits, and bleu cheese crumbles, and grape tomatoes.
A half-pound of choice ground beef, hand-pressed and char-grilled with sharp cheddar cheese, topped with lettuce, tomato, pickle, and red onion.
Stacked tall with bacon, shredded lettuce, and tomato on fresh Cuban bread and Chef's own lemon aioli.
Sliced thin on fresh bread with peppers, onions, and original yellow cheese sauce.
Grilled citrus-marinated chicken breast, served on Cuban bread piled high with ham, Swiss cheese, shredded lettuce, tomato, pickle, red onion, and Remoulade sauce.
Sliced Cuban roast pork, thick cut ham, Swiss cheese, dill pickle, whole grain mustard and mayonnaise on pressed Cuban bread.
Lightly breaded shrimp, fried crisp, served with Caribbean aioli, lettuce, tomato, pickles, and red onion.
Hand breaded oysters, fried to perfection, served with house made spicy cocktail sauce, lettuce, tomato, pickle, and red onion.
Our aged filet medallions rubbed with roasted garlic and Island spices, char-grilled to perfection. Topped with a citrus butter sauce and served over garlic smashed potatoes.
(14 oz.) Chargrilled center-cut ribeye aged (28) days for optimum flavor and tenderness. Served with skillet-tossed potato medley.
(8 oz.) Hand-cut filet seasoned and chargrilled to perfection. Served with garlic smashed potatoes and topped with Marsala wine and mushroom sauce.
Citrus-marinated grilled chicken breast topped with marsala wine and mushroom sauce. Served with garlic smashed potatoes.
Center cut 10 oz. pork chop served over garlic smashed potatoes.
Citrus-marinated grilled chicken breast with sliced sausage and mushrooms, in a rich cream sauce, parmesan reggiano cheese, and fettucine.
Grilled mahi-mahi fillet topped with sautéed shrimp, tomatoes, onions, mushrooms, and a creamy citrus butter sauce. Served over Island rice.
Please call the restaurant for daily selection.
Lightly blackened and covered with shrimp, Andouille sausage, diced tomatoes, garlic butter, served over Island rice.
Grilled and topped with a spinach and artichoke cream sauce, topped with feta cheese served over garlic smashed potatoes.
Yellowfin tuna served over yellow rice with a ginger citrus beurre blanc and a hint of raspberry.
(12) Grilled shrimp brushed with Hemingway's dark rum sauce. Served with pineapple salsa, and Island rice.
Char-grilled rum-glazed salmon dusted with jerk seasoning and served with pineapple salsa and Island rice.
A dozen lightly breaded shrimp, fried crisp on the outside and tender in the middle, served with sidewinder fries, and spicy cocktail sauce.
Grouper, crab claws, oysters and jumbo shrimp fried crisp served with sidewinder fries, coleslaw, spicy cocktail, and tartar sauce.
One dozen fresh fried oysters, served with sidewinder fries, coleslaw, hush puppies, and spicy cocktail sauce.
Sauteed shrimp, Roma tomatoes, garlic, key lime juice, and cilantro tossed with linguini.
Linguini with marinara or Alfredo sauce, and garlic bread.
Golden fried shrimp with fries.
Chicken fingers with fries.
Grilled cheese sandwich with fries.
Grilled or fried fish served with island rice.
Kiddie sized burger served with American cheese & Sidewinder fries
Sweet plantains with a salted caramel dipping sauce.
Fresh Idaho potatoes smashed with garlic, cream, and butter.
Cuban black beans simmered in Island spices with garlic and onion.
Sauteed asparagus seasoned with garlic and olive oil. Topped with feta cheese.
Southern sytle baked with claw and knuckle meat.
Grandma's secret recipe.
A variety of potatoes tossed in citrus garlic butter.
Fresh garlic, butter, and cracked pepper.
Yellow rice baked with butter and tomatoes.
Steamed with garlic and butter.
Served piping hot topped with Mozzarella.
(14 oz.) To-go cup.
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