Our Dinner Menu



    “Happy as a Clam” Chowder • 6


    Don’t be Crabby, Crab Soup • 6


    Sunrise Bread

    Ciabatta loaf topped with a sun-dried tomato pesto spread, grilled seasonal vegetables,

    four cheeses and fresh tomato and basil. • 7


    Sand Dollar Mushrooms Caps

    Stuffed with our crabmeat filling, baked with a four cheese blend and drizzled with our sriracha aioli. • 11


    Cool Breeze Calamari

    Lightly dusted flash fried calamari with hot cherry peppers, onions, bell peppers and chorizo tossed with

    extra virgin olive oil, served with our tomato coulis and sriracha aioli. • 10


    Ay Caliente Shrimp

    Lightly breaded and fried, tossed with a spicy sriracha aioli or buffalo sauce,

    garnished with wasabi cream. • 11


    Rockin’ Oyster Rockefeller

    Topped with our pernod spinach stuffing, baked with a blend of fontina, asiago and romano cheese. • 11


    “Honeymoon” *Oysters on the Half Shell

    Fresh plump and juicy oysters shucked to order, served with spicy horseradish cocktail sauce and crackers.

    ½ Dozen • 10 | One Dozen • 17


    Shrimp Boat Peel & Eat

    Fresh Gulf shrimp steamed with Old Bay Seasoning, served hot with drawn butter

    or cold with spicy horseradish cocktail sauce.

    ½ Lb • 11 | One Lb • 19


    Sunset Ceviche

    Shrimp, scallops and grouper in a citrus marinade topped with pico de gallo, served with tortilla chips. • 12


    Crab Cakes

    Pan seared jumbo crab cakes topped with chipotle aioli, accompanied with couscous salad. • 12


    Coconut Shrimp

    Golden lightly breaded shrimp with fresh coconut on a bed of spring mix lettuce and

     fruit salsa, served with mango habanero sauce. • 12


    Hooked on Grouper Bites

    Fresh Florida Grouper lightly Blackened or Caribbean Jerk served with remoulade aioli. • 10





    Choose your favorite seafood, preparation and sauce.

    Served with your choice of two sides:

    Mashed Potato, French Fries, Seasonal Vegetables, Brussel Sprouts or Jasmine Rice



    Peaceful Shore *Prime Rib

    12oz of slow roasted prime cut of rib, served with baked potato,vasparagus and au-jus. • 24

    Add Bacon Wrapped Stuffed Shrimp • 9

    Add Lobster Tail • 14


    Bamboo BBQ … (Ribs, that is!)

    St. Louis style trimmed domestic ribs seasoned with our secret dry rub

    recipe then slowly baked to insure tenderness, brushed with our bbq

    sauce, served with togarashi salt pork rinds and cole slaw.

    Half Rack • 14 | Full Rack • 22 DINNER


    “Snow Bird” Chicken

    Free range breast of chicken breaded and sautéed in olive oil topped

    with grilled vegetables, fresh mozzarella and baked, served atop tomato

    coulis and mashed potatoes. • 19


    Summer Sizzling *Sirloin

    Our top 10oz sirloin cut, seasoned and grilled to your liking topped with

    a swirl of garlic butter, served with mashed potato and asparagus. • 23

    Add Bacon Wrapped Stuffed Shrimp • 9

    Add Lobster Tail • 14


    *NY Strip

    14oz aged angus beef, grilled and topped with sautéed mushrooms,

    drizzled with chimichurri and served with baked potato. • 26

    Add Bacon Wrapped Stuffed Shrimp • 9

    Add Lobster Tail • 14

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.


    18% gratuity will be added to your bill for parties of 6 or more guests.

    *Salmon 19

    Mahi-Mahi 19

    Shrimp 22

    Snapper 24

    Scallops 23

    Grouper 26








    Citrus Beurre Blanc

    Ginger Glaze

    Tropical Fruit Salsa



    Add to Any Salad: Grilled or Blackened

    Grouper 14 | Shrimp 12 | Chicken Breast 9 | Salmon 9 | Lobster Salad 12


    Sand Castle House Salad

    Baby salad greens, accompanied with tomatoes, red onions, cucumbers,

    shredded cheddar jack, sliced bell peppers, shaved carrots and croutons.

    With your choice of balsamic or raspberry vinaigrette, bleu cheese or

    ranch dressing. • 10 with entrée • 5


    “Seas” the Day Caesar Salad

    Artisan romaine wedge served with croutons, drizzled with a creamy

    Caesar dressing, garnished with shaved parmesan, cracked black pepper

    and wasabi cream. • 10 with entrée • 6


    Always Smiling Tropical Salad

    Our signature salad mixed greens, tomatoes, European cucumbers,

    poached apples, fresh berries, fresh fruit salad, craisins and goat cheese

    crumbles with a raspberry vinaigrette. • 12

    Keep it Coming *Burger

    Topped with grilled ham, bacon, BBQ sauce and American cheese,

    served with lettuce, tomato, onion and fries. • 14


    Bring it On! Filet Mignon Sandwich

    Grilled mini filets with caramelized onion and swiss cheese. Served on a

    ciabatta loaf with lettuce, tomato and a side of

    hollandaise chimichurri sauce. • 17


    Beach Lovers Chicken Flat Bread

    Oil and garlic spread, topped with our four cheese blend, grilled

    chicken, caramelized onions, arugula and grilled vegetables, drizzled

    with balsamic glaze. • 15


    Isle Capri Sandwich

    Topped with a blend of grilled seasonal vegetables, fresh tomato, basil

    and our four cheeses. Drizzled with balsamic glaze served with lettuce,

    tomato and onion. Grouper • 18


    Sun-Burned Crispy Salmon

    Wild caught Atlantic salmon seared with rosemary infused oil served

    atop arugula couscous salad drizzled with a lemon vinaigrette and

    garnished with our tropical fruit salsa. • 21


    Shore ‘Nuff Shrimp

    Blue shrimp from the Gulf of California stuffed with our crabmeat

    dressing then wrapped in bacon, served with parmesan risotto and

    brussel sprouts atop a delicate Newburg sauce. • 23


    SUN-SATIONAL Scallops

    This sweet pearl of the sea is seared and served atop a citrus beurre

    blanc with crab risotto and brussel sprouts. • 23


    Tipsy Snapper

    Red Snapper from our local docks, seared and crusted with a coconut

    lime breading, then flamed with tequila, served over Jasmine rice with a

    citrus beurre blanc and tropical fruit salsa. • 26


    Lounging Lobster Tail

    Broiled Atlantic lobster tail served with Jasmine rice, vegetables and

    clarified butter for your dipping pleasure. • 26

    For Twin Tails add • 14


    Mighty Mahi

    Pistachio Encrusted Mahi Mahi, over Orange Jasmine Rice, served

    with julienne Vegetables and finished with a Blackberry and Mandarin

    Almond Sauce. • 23


    Sesame Encrusted Ahi Tuna

    Seared, Sesame-encrusted Ahi Tuna on a Bed of Wakame, accompanied

    with Citrus Coconut Jasmine Rice, finished with a Citrus Sweet Soy

    Sauce. • 24


    Grouper Oscar

    Seared fresh black grouper topped with Hollandaise sauce and blue crab

    meat, accompanied with grilled asparagus served atop Jasmine rice. • 30


    Seafood Jambalaya

    Fusilli pasta tossed in a creole sauce with grouper, shrimp, scallops,

    mussels and chorizo sausage, served with bread. • 28