Drift Away to Paradise 

SOUPS & SALADS

HOUSE SALAD

16

spring mix, champagne vinaigrette, candied pecans, goat cheese, tomatoes, red onions

BLACK GARLIC CAESAR SALAD (GF)

15

Romaine, anchovies, shaved parmesan, croutons

SUNSET PEACH BURRATA

18

Grilled peach, arugula, balsamic champagne dressing, prosciutto di parma, sunflower kernels

LOBSTER BISQUE

14

Classic cream butter base, jalapeño cornbread croutons

FRENCH ONION SOUP

16

Parmesan, swiss, muenster, white onions, crispy red onions, green onions

Starters

BAKED BRIE (GF, VE)

23

Fig and black currant preserves, honey truffle, grilled focaccia

BROWN BUTTER SCALLOPS

MKT

Scallops, smoked gouda grits and yukon mash blend, parmesan, chimichurri

TEMPURA SHRIMP

23

Crispy fried tempura jumbo shrimp, green leaf slaw, eel sauce, spicy mayo

SEARED TUNA (GF)

19

Rare seared tuna, ponzu, eel sauce, wasabi, seaweed salad

CRAB CAKE AND SHRIMP

25

Hand breaded crab cake, blackened shrimp, red pepper pesto

TUNA & CRAB POKE

24

Citrus ponzu, avocado, cucumber, sesame seeds, wonton chips

GRILLED LAMB LOLLIPOPS (GF)

24

Lavender crusted, garlic aioli, grilled asparagus

Entrees

COCONUT CITRUS SEABASS (GF, DF)

50

Coconut citrus cream, New Orleans style sweet potato disc, sweet potato tumbleweed

GULF FRESH CATCH

MKT

Blackened fresh catch, confit potatoes, green peas, blistered tomato, roasted poblano salsa verde

SOUTHERN TWIST SCALLOPS

MKT

Smoked gouda grits and yukon mash blend, chimichurri, brown butter

VEGETARIAN PLATE

30

wild mushroom blend with grilled cauliflower steak, side of red pepper pesto

YUZU-KOSHO CHICKEN PICCATA

40

roasted garlic mash, sauteed spinach, cilantro crust, yuzu-kosho cream sauce

TOGARASHI SALMON

36

tomato and dried cherry chutney, Yukon gold mash, broccoli florets, teriyaki honey glaze

GULF CREOLE RISOTTO

MKT

Fresh catch, peas, applewood-smoked bacon, champagne cream sauce

SIGNATURE CHOPS

CAB FILET MIGNON (GF)

48

8 oz hand-cut, served with a choice of demi glace or bone marrow butter

SOUS VIDE DOUBLE PORK CHOP

40

Woodford bourbon, tamarind, blood orange

CAB RIBEYE (GF)

50

16 oz hand-cut, served with a choice of demi glace or bone marrow butter

RACK OF LAMB

48

Blackberry, sweet-hot peppers, and dried cherry

SHAREABLE SIDES

Parmesan Asparagus — 13 / Yukon Gold Mash — 9 / Parmesan Truffle Fries — 11 /Crispy Brussels Sprouts — 12 / Jalapeño Honey Glazed Carrots — 13 / Broccoli — 13

ENTREE ADD ONS

Crab Cake — 17 / Grilled or Blackened Jumbo Shrimp — 17 / Blue Cheese Crust — 7 / (3) Scallops — 18 / Cold Water Lobster Tail — MKT / Bone Marrow Butter — 5 / Demi Glace — 5 / Garlic Crab Meat Topper — 12

GF – Currently or can be made Gluten Friendly / DF – Currently or can be made Dairy Free / VE – Currently or can be made Vegetarian

Executive Chef: Luis Nolasco

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish or shellfish. Food prepared in our restaurant may contain ingredients not listed in the menu description. Guests concerned with food allergies need to be aware of this risk and communicate any allergens to their server/bartender.

Note – all checks will include a 3.75% Santa Rosa Island Authority fee.

A 20% gratuity will be added to the check of parties of 6 or more.

We will accommodate special dietary needs and restrictions; a substitution fee may be applied to special requests.
Executive – Chef Luis Nolasco