“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
CATCH OF THE DAY
Choose your favorite seafood, preparation and sauce.
*Salmon 19
Mahi-Mahi 19
Shrimp 22
Snapper 24
Scallops 23
Grouper 26
Grilled
Blackened
Fried
Seared
Citrus Beurre Blanc
Ginger Glaze
Tropical Fruit Salsa
Newburg
Served with your choice of two sides:
Mashed Potato, French Fries, Seasonal Vegetables,
Brussel Sprouts or Jasmine Rice
MEATS
PEACEFUL SHORE *PRIME RIB
12oz of slow roasted prime cut of rib, served with baked potato,
asparagus 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.
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