Appetizers

Oysters Jacaranda

Four fresh oysters baked with onions and bacon seasoned with bread crumbs and served with Hollandaise sauce.

SanCap Shrimp

Jumbo shrimp sauteed with spiced rum, coconut cream and Florida orange juice.

Combination Appetizer

Two Sancap Shrimp and two Oysters Jacaranda.

Crab Stuffed Mushrooms

Topped with Hollandaise sauce.

Skewered Blackened Prime Rib

With Cajun Pecan BBQ sauce.

Sauteed Lump Crab Cakes

Lump crab meat lightly sauteed and served with honey mustard and plum sauces.

Sauteed Little Neck Clams

Fresh clams sauteed and steamed in a white wine sauce with fresh tomatoes and prosciutto.

Oysters Romanoff

Chilled oysters topped with sour cream, caviar, shallot s and pepper vodka.

Escargot en Croute

Baked in mushroom caps with fresh garlic and burgundy wine in a puff pastry.

Chilled Northern Oysters

One half dozen fresh from the sea.

Mussels San Marco

P.E.I. mussels sauteed with artichoke hearts, tom atoes,white wine and a touch of marinara.

Sesame Encrusted Yellow Tuna

Yellowfin tuna crusted with black and white sesame seeds, seared to your liking, accented with wasabi, pickled ginger and wakame.

Shrimp Cocktail

Four fresh large chilled shrimp.

Jacaranda Salad

Beefsteak tomatoes, Gorgonzola, pine nuts, red onion, basil, and mixed greens tossed with a balsamic vinaigrette.

Soups

Chef's Selection - or - Black Bean Soup

All entrees include house salad.
Served with homebaked bread and choice of potato or rice.

Pasta

Shrimp Fettuccine Alfredo

Gulf Shrimp sauteed with garlic, shallots, cream and Pecorino Romano cheese.

Linguine & Clams Florentine

Little neck clams, chopped sea clams, spinach, fresh tomatoes, white wine and a touch of marinara over linguine.

Shrimp Paridiso

Saute of shrimp, tomato, artichokes, capers and herbs tossed in a light wine and tomato broth served over angel hair pasta.

Linguine DiMare

Mussels, clams, gulf shrimp and lobster meat tossed with marinara sauce.

Tortellini Toscana

Three cheese tortellini with scallops and shrimp, tossed in a pink vodka sauce with asparagus and peas.

Seafood Specialties

Florida Snapper en Papillote

Fresh Florida snapper, julienne vegetables, herbs de Provence and crowned with herbed garlic butter, then baked in parchment paper.

Baked Crab Stuffed Grouper

Our most famous dish. Fresh grouper and crabmeat stuffing baked to perfection and topped with lobster cognac sauce.

Blackened Mahi Mahi & Shrimp

Mahi Mahi and Gulf Shrimp lightly blackened and topped with a tomato, bell pepper, and cilantro Island salsa.

Sauteed Lump Crab Cakes

Our signature crab cakes, lightly sauteed and served with honey mustard and plum sauces.

Sesame Encrusted Yellowfin Tuna

Yellowfin tuna crusted with black and white sesame seeds, seared to your liking, accented with wasabi, pickled ginger and wakame.

Golden Fried Shrimp

Gulf shrimp batter dipped and lightly fried. Served with plum and cocktail sauces.

Broiled Sea Scallops

Atlantic Sea scallops broiled with white wine and seasoned bread crumbs.

Grilled Atlantic Salmon

Atlantic Salmon drizzled with olive oil, grilled, and presented with Chef's choice seasonal vegtaebles.

Florida Grouper

Your choice blackened or grilled and presented with Chef's choice seasonal vegetables.

Land Locked

Sanibel Cowboy Steak

22oz. bone-in ribeye steak presented with garlic bread and fried onion crisps.

Chicken Marsala

Breast of chicken sauteed with mushrooms, Marsala ew, in fresh herbs, & demi-glace sauce.

Babyback Ribs

A full pound of slow cooked Babyback Ribs prepared with a zesty barbeque sauce. Very tender.

Chicken Giovanni

Grilled marinated breast of chicken topped with sundried tomato, basil and fresh Mozzarella Cheese.

Roast Duckling

Maple Leaf Farms duck served with fresh asparagus and accented with a delicate blackberry sauce.

Filet Mignon 8 Ounce

- With Bearnaise Sauce add $1.00

New York Strip Steak

12 ounce New York Strip Steak presented over fried onion crisps.

Grilled Combination

6 ounce Filet Mignon served with your choice of either 5 Jumbo Shrimp (sauteed or fried), or 6 ounce or 9 ounce Florida Lobster Tail.

Sauteed Veal Rockefeller

Veal layered with fresh spinach, crabmeat and seasoning. Topped with Hollandaise sauce.

Sanibel Oscar

Medallions of filet mignon seared and served with crabmeat, asparagus and a tomato Hollandaise sauce.

Add 6 ounce or 9 ounce Lobster Tail to any entree. Market price