Island Crab Cakes

Jumbo lump crabmeat seasoned with Old Bay and broiled to a crispy brown.

Topped with a relish of coconut and pineapple.

Key Lime Yellowtail

Sweet delicate filets of snapper are enhanced by the pungent

flavors of key lime, cilantro and capers.

Shrimp Caribe

Key West Pinks are mounded with artichoke hearts and lump blue crabmeat.

The crispy topping is laced with a zesty key lime glaze.

Dolphin Rangoon

Thick filets of dolphin are sautéed till golden, sprinkled with cinnamon,

and finished with a chunky fruit sauce of bananas, mango, and pineapple.

West Indies Salmon

Island spiced salmon is grilled and finished with a warm mango salsa.

Dolphin Oscar

Sautéed Mahi Mahi is topped with lump blue crab, asparagus,

and key lime béarnaise sauce.

Dolphin Caribe

Key West Shrimp, lump crabmeat and artichoke hearts cover a moist filet that is

baked and drizzled with a key lime chardonnay sauce and pineapple salsa.

Lobster in the Weeds

Chunks of grilled lobster float with cheese tortellini in a pool of spinach cream sauce.

Bouillabaisse

Key West Shrimp, clams, mussels, and dolphin swim in a sea of vine ripened tomato, and simmered

with garlic, basil and a white burgundy wine.

Penne with Clams

Farmed-raised middleneck clams are steamed to perfection in a broth of fresh tomatoes, wine and garlic.

Served with Penne Rustica