Doc Ford's Rum Bar & Grille

Katy Forret, Sanibel General Manager. “Working here isn't just a job—it's a passion. Every day I get a chance to contribute to something meaningful and rewarding. The dedication, camaraderie, and shared vision make every moment at work fulfilling. I also love being part of the Sanibel community, which offers a unique blend of warmth, support, and genuine connections. This vibrant and caring community truly enriches my life and makes every day a rewarding experience.” My favorite menu item is our ribeye for its unbeatable combination of quality and flavor. It's seasoned with a homemade dry rub that enhances the natural richness of the cut. Served with a blue cheese-topped tomato, sautéed mushrooms, and asparagus, all finished with a savory demi-glace, the dish strikes the perfect balance between hearty and refined. For me, this ribeye is the ultimate comfort dish that never fails to satisfy.” Katy exemplifies dedication and passion in her role. Starting her journey as a host at the Fort Myers Beach location in 2011, Katy has grown with the company and now leads the Sanibel team with a commitment to strong community connections and genuine concern for both guests and staff. She values long-term relationships with her team and takes pride in creating a positive, welcoming environment

Doc Fords a favorite restaurant on Sanibel. Doc Fords on Sanibel is an outstanding place for lunch or dinner on Sanibel. Indoor and Outdoor seating options provide a wonderful dining atmosphere. Jeab provided great service and was quick to attend to all of our needs. The ribs and garlic mashed potatoes are not to be missed. Doc Fords is our restaurant of choice every time we visit Sanibel!

Great food on the island. The food at Doc Ford's was great. We ate 3 meals there and loved everything we tried. The grouper sandwich and Yucatán shrimp were our favorites. And don’t miss the key lime pie!!!

Delicious food with fabulous service! Doc Ford's on Sanibel Island is one of our favorite restaurants for dinner. The food has always been delicious and the service is outstanding! During our week-long stay on the island, we had dinner there twice. The grouper, salmon, ribs, redfish and pulled pork sandwich were all scrumptious! Both times, the servers were friendly. attentive, knowledgeable and efficient! Thanks Jeab and Kerry for your great service!

Have been wanting to try this place. Everything was fantastic! The service was great! Jean was super helpful with my gluten allergy and she checked on us often. The food was delicious. I don’t think you can make a bad choice with the menu. Such a fun place!

Our Signature Dish! Tomlinson traveled to the Bay of Ascension,

Wild caught Alaskan Flounder with shredded cabbage and a papaya

Succulent steamed shrimp, shredded lettuce and tomatoes tossed in our

Fresh grouper grilled, blackened, or fried. Served with Doc’s tartar

Blackened shrimp paired with an avocado & tomato salsa, shredded lettuce & red cabbage, crispy chopped bacon, queso fresco, and a tangy chimichurri aioli all wrapped in a toasted flour tortila

Two warm flour tortillas stuffed with a lime cilantro cabbage slaw, sauteed blackened grouper, drizzled with chimichurri aioli and topped with queso fresco & avocado slices

Favorite. Golden & crispy fried chicken breast on a toasted brioche bun with pickles, a mild sambal remoulade, & drizzled with our famous Yucatan Sauce. Also available blackened or grilled

Slow roasted barbecued pork in our one-of-a-kind BBQ sauce, secret spices from the Panamaniacs, topped with house slaw, served on a freshly baked roll

Doc's Favorite. Freshly grilled white fish with shredded cabbage and papaya pico de gallo in flour tortillas. Served with black beans and rice

Chicken breast prepared to your liking – grilled, blackened, fried or buffalo, served on a fresh baked roll with lettuce, tomato, onion and pickle

Shaved ribeye, caramelized onions, peppers and mushrooms smothered in Swiss cheese, and folded into a baguette

Prime hand pattied ground beef grilled to your desire, with lettuce, tomato, onion on a freshly baked roll

Doc's Favorite. Fresh grouper grilled, blackened, or fried. Served with Doc’s tartar sauce on a freshly baked roll

Doc's Favorite. Succulent steamed shrimp, shredded lettuce and tomatoes tossed in our one-of-a-kind Yucatan sauce made from cilantro, garlic, butter, lime juice, and Columbian chilis, served in warm flour tortilla

Seared, baked and served on a toasted brioche bun, topped with house slaw and spicy remoulade

Traditional style with ham, slow roasted pork, Swiss cheese, mustard and pickles on a crispy Cuban roll

Maine lobster blended with mayo, green onion, celery & fresh squeezed lemon juice. Piled high on a New England style split top brioche roll

A Paradise delight, toasted macadamia nut crusted grouper served atop

Aged Black Angus Ribeye with roasted garlic and Parmesan smashed

Jumbo shrimp roasted with a robust blend of orange juice, ginger, mild peppers, and Caribbean spices. Served with coconut jasmine rice with red bell peppers and buttered green beans

Hand cut Redfish marinated with achiote spice and fresh herbs, then char grilled and served with black beans and yellow rice topped with plantains and homemade pico de gallo

Doc's Favorite. A Paradise delight, toasted macadamia nut crusted grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a “Toasted Rum” coconut sauce

NEW! A juicy bone-in pork chop grilled & paired with creamy garlic mashed potatoes, buttered grean beans, and finished with a rich caramelized apple demi-glace

Doc's Favorite. Aged Black Angus Ribeye served with roasted garlic and Parmesan smashed potatoes, caramelized mushrooms, asparagus and a roasted bleu cheese tomato, surrounded by a caramelized red onion demi sauce

A full rack of Danish baby back ribs basted with our one-of-a-kind BBQ sauce, served with roasted garlic smashed potatoes or French fries and our house slaw

Jumbo scallops, shrimp, mussels and tender fish medallions, with chorizo sausage, peas, saffron rice, and tomatoes

Jumbo shrimp crispy fried with French fries and house cole slaw

Slow roasted chicken served over a potato hash with onions, mildest Amazon peppers and Panama-style chorizo sausage. Braced with steamed French green beans, fresh chimichurri verde, topped with roasted corn, *jicama, tomato, and bean relish (*hi-ca-ma – the water chestnut of South America)

Jumbo shrimp dusted with masa (Mexican corn flour), pan seared and served with jalapeño cheese grits, julienne veggies and green beans accented with a homemade tomatillo sauce

Freshly cut salmon filet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach and caramelized mushrooms

Sautéed deep water “lobster shrimp”, penne pasta, Roma tomatoes, fresh basil, garlic and avocados tossed with a citrus cream sauce and shredded Parmesan cheese

One of our signature dishes. Hand-cut mahi-mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with a tropical vinaigrette

NEW! Chopped shrimp with a light blend of fresh dill, mayo, celery, onions & a hint of dijon all served over a bed of organic greens with avocado, cucumber, tomatoes & drizzled with a lemon dressing

Fresh cut romaine tossed in our creamy caesar dressing, house made croutons and shredded pecorino cheese

Blackened chicken, hard-boiled eggs, avocado, and bacon served over chopped romaine lettuce tossed in zesty chipotle ranch dressing with Jack and cheddar cheeses, roasted corn, and Roma tomatoes with seasoned tortillas

Chef combines jumbo grilled shrimp with vegetable quinoa (Keen-Wah, a grain cultivated in Peru and Chile), marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa

Chimichurri-marinated steak, asparagus, and red onions, over mixed greens tossed in chimichurri vinaigrette and topped with avocado and bleu cheese crumbles

One large wedge of local iceberg lettuce, red onions, carrot threads, chopped bacon, diced tomatoes, and homemade croutons with Doc’s buttermilk bleu cheese dressing

Bleu cheese crumbles, spiced pecans, grape tomatoes, Granny Smith apples tossed with caramelized onion and smoked bacon dressing

Crisp romaine lettuce tossed in avocado feta vinaigrette and topped with Jack and cheddar cheeses, Cuban black bean salsa, grilled chicken and tomato pico de gallo, surrounded by corn tortilla chips

Locally grown vine ripened tomatoes, fresh mozzarella and baby arugula tossed in a lemon vinaigrette then topped with aged balsamic, fresh basil and parmesan cheese

Doc's Favorite. We combined fresh baby greens, grape tomatoes, fresh mozzarella, mandarin oranges, sundried cherries, spiced pecans, and homemade crispy onions tossed in our very own secret balsamic vinaigrette dressing

Conch Chowder: Fresh conch, tomatoes, fresh herbs, and bacon in a spicy, chunky tomato broth. Ford’s Famous Clam Chowder: A rich, creamy chowder chock full of sea clams, sweet onions, and diced potatoes

Freshly shucked oysters marinated with our signature Yucatan Sauce and baked with a creamy Manchego cheese topping

Steamed Peel-N-Eat shrimp dressed in real butter, Old Bay spices and juice from fresh key limes

Doc's Favorite. Our Signature Dish! Steamed peel-and-eat shrimp in a dressing of real butter, garlic, mild Colombian chilies, fresh cilantro, and Key lime juice

You’ll love these shrimp steamed in Amazon spices then chilled and served with house made cocktail sauce and lemon

Fresh shrimp in our Florida citrus marinade, tossed with fresh lime juice, cucumber, cilantro, jalapeños, onions, and tomatoes

Fresh Gulf oysters, shucked to order and served chilled with fresh lemon and cocktail sauce

Choice of Cheese or Chicken

Toasted Pinsa Romana flatbread with house made fig jam and layered with thinly sliced red onion rings, blue cheese crumbles, crispy fried prosciutto, and covered with arugula tossed with a jalapeño vinaigrette

A Doc's Favorite! Slow cooked chicken shredded with a sweet and spicy barbacoa sauce hand rolled in corn tortillas and fried golden brown. Topped with shredded lettuce, diced tomatoes, sour cream and queso fresco. Served with cilantro lime aioli dipping sauce

Toasted Pinsa Romana flatbread with fresh mozzarella, local vine ripe tomatoes, roasted garlic, fresh basil, aged balsamic and extra virgin olive oil

Toasted Pinsa Romana flatbread with homemade roma tomato sauce, roasted garlic olive oil, topped with spinach, artichokes, and mozzarella cheese

Lightly breaded, hand cut tender calamari served with our house-made cocktail sauce

Pan-fried jumbo lump beach-style, served with *jicama coleslaw and finished with a superb Key lime butter sauce. (*hi-ca-ma – the “water chestnut” of South America)

Cuban black beans topped with cheddar and Monterey Jack cheeses, diced tomatoes, and jalapeños. Served with corn tortilla chips

Doc's Favorite. Served rare atop chilled rice noodles that have been tossed with crispy Asian veggies, fresh herbs and a Thai peanut vinaigrette. We top it off with a sweet soy drizzle and wasabi coulis

Ten wings crispy-fried and tossed with your choice of mild, medium, hot, blind pass, sweet chili, or teriyaki sauce. Served with celery and Doc’s buttermilk bleu cheese dressing

Fried golden brown, served with Doc’s home made tartar sauce

Doc's Favorite. Steamed in a broth of roasted garlic, shallots, Roma tomatoes, fresh basil, white zinfandel and a hint of cream and butter

Lightly fried, served with buttermilk ranch and honey mustard dressing (also available Buffalo style)

Doc's Favorite. Crispy breaded shrimp with spicy twist, with choice of mild, medium or hot sauce. Also available as sweet chili or teriyaki

Corn tortillas topped with jerk chicken, Cuban black beans, melted Monterey Jack cheese, cabbage, tomato, and cilantro salad

Baked french bread topped with cheddar, Monterey Jack, bleu cheese crumbles, and diced tomatoes. A Doc ford’s Original!

Baked French bread topped with cheddar, Monterey Jack, bleu cheese crumbles, and diced tomatoes. A Doc’s Original! Add chorizo, bacon or jalapeños $1

Pan-fried jumbo lump beach-style, served with *jicama coleslaw and finished with a superb Key lime butter sauce. (*hi-ca-ma - the “water chestnut” of South America).

Slow cooked chicken shredded with a sweet and spicy barbacoa sauce hand rolled in corn tortillas and fried golden brown. Topped with shredded lettuce, diced tomatoes, sour cream and queso fresco. Served with cilantro lime aioli dipping sauce.

Lightly breaded, hand cut tender calamari served with our house-made cocktail sauce.

Ten wings crispy-fried and tossed with your choice of mild, medium, hot, blind pass, sweet chili or teriyaki sauce. Served with celery and Doc’s buttermilk blue cheese dressing.

Crispy breaded shrimp with a spicy twist, with a choice of mild, medium or hot sauce. Also available as sweet chili or teriyaki.

Fried golden brown, served with Doc’s home made tartar sauce.

Served rare atop chilled rice noodles that have been tossed with crispy Asian veggies, fresh herbs and a Thai peanut vinaigrette. Topped with a sweet soy drizzle and wasabi coulis.

Cuban black beans topped with cheddar and Monterey Jack cheeses, diced tomatoes and jalapeños. Served with corn tortilla chips.

Lightly fried and served with your choice of sauce. Also available Buffalo style.

PEI mussels steamed in a broth of roasted garlic, shallots, Roma tomatoes, fresh basil, white zinfandel and a hint of cream and butter.

Corn tortillas topped with jerk chicken, Cuban black beans, melted Monterey Jack cheese, tomato, and a lime cilantro cabbage slaw.

We combined fresh baby greens, grape tomatoes, fresh mozzarella, mandarin oranges, sundried cherries, spiced pecans, and homemade crispy onions tossed in our very own secret balsamic vinaigrette dressing.

One large wedge of iceberg lettuce, red onions, carrot threads, chopped bacon, diced tomatoes, and homemade croutons with Doc’s buttermilk bleu cheese dressing.

Fresh cut romaine tossed with our house made creamy caesar dressing & croutons, topped with shredded pecorino cheese.

Chopped shrimp with a light blend of fresh dill, mayo, celery, onions, & a hint of dijon all served over a bed of organic greens with avocado, cucumber, tomatoes & drizzled with a lemon dressing.

Crisp romaine lettuce, tossed in avocado queso fresco vinaigrette and topped with Jack and cheddar cheeses, black bean jicama salsa, grilled chicken and tomato pico de gallo, surrounded by corn tortilla chips.

Chimichurri-marinated steak, asparagus, and red onions, over mixed greens tossed in chimichurri vinaigrette and topped with avocado and bleu cheese crumbles.

Blackened chicken, hard boiled eggs, avocado, and bacon served over chopped romaine lettuce tossed in zesty chipotle ranch dressing with Jack and cheddar cheeses, roasted corn, and Roma tomatoes with seasoned tortillas.

Bleu cheese crumbles, spiced pecans, grape tomatoes, Granny Smith apples tossed with caramelized onion and smoked bacon dressing.

Locally grown vine-ripened tomatoes, fresh mozzarella and baby arugula tossed in a lemon vinaigrette then topped with aged balsamic, fresh basil and pecorino cheese.

Jumbo grilled shrimp with vegetable quinoa, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa.

Spread with house made fig jam and layered with thinly sliced red onion, blue cheese crumbles, crispy prosciutto, and arugula tossed in our jalapeño vinaigrette.

Baked with homemade Roma tomato sauce, roasted garlic olive oil, topped with spinach, artichoke and mozzarella cheese.

Fresh mozzarella and parmesan cheeses with local vine-ripened tomatoes, roasted garlic, fresh basil, aged balsamic and extra virgin olive oil

Fresh caught grouper grilled, blackened, or fried. Served with Doc’s tartar sauce on a toasted brioche bun.

Hand pattied steak burger grilled to your desire, with lettuce, tomato, onion on a toasted brioche bun. Add Cheese $1 Add Bacon $1

Blackened shrimp paired with an avocado & tomato salsa, shredded lettuce & red cabbage, crispy chopped bacon, queso fresco, and a tangy chimichurri aioli all wrapped in a toasted flour tortilla.

Golden & crispy fried chicken breast on a toasted brioche bun with pickles, a mild sambal remoulade, & drizzled with our famous Yucatan Sauce.

Chicken breast prepared to your liking - grilled, blackened, fried or buffalo, served on a toasted brioche bun with lettuce, tomato, onion and pickle.

Maine lobster blended with mayo, green onion, celery & fresh squeezed lemon juice. Piled high on a New England style split top brioche roll.

Slow roasted barbecued pork in our one-of-a-kind BBQ sauce, secret spices from the Panamaniacs, topped with house slaw, served on a toasted brioche bun.

Traditional style with ham, slow roasted pork, Swiss cheese, mustard and pickles on a crispy Cuban roll.

Seared, baked and served on a toasted brioche bun, topped with house slaw and spicy remoulade. Substitute to Grouper for an additional $9

Shaved ribeye, caramelized onions, peppers and mushrooms smothered in Swiss cheese, and folded into a baguette.

Two warm flour tortillas stuffed with a lime cilantro cabbage slaw, sauteed blackened grouper, drizzled with chimichurri aioli and topped with queso fresco & avocado slices.

Freshly grilled white fish with shredded cabbage and papaya pico de gallo in flour tortillas. Served with black beans and rice. Substitute to Grouper for an additional $9

Succulent steamed shrimp, shredded lettuce and tomatoes tossed in our one-of-a-kind Yucatan sauce made from cilantro, garlic, butter, lime juice, and Colombian chilies, served in warm flour tortilla.

Toasted macadamia nut crusted grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a “Toasted Coconut” rum sauce.

Sautéed shrimp with penne pasta, Roma tomatoes, fresh basil, garlic and avocados tossed with a citrus cream sauce and shredded pecorino cheese.

Jumbo shrimp roasted with a robust blend of orange juice, ginger, mild peppers, and Caribbean spices. Served with coconut jasmine rice with red bell peppers and buttered green beans.

Jumbo scallops, shrimp, mussels and tender fish medallions, with chorizo sausage, peas, saffron rice, and tomatoes.

Hand-cut mahi-mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with tropical vinaigrette.

Jumbo shrimp hand breaded to order & crispy fried with French fries and house coleslaw.

Jumbo shrimp dusted with masa (Mexican corn flour), pan seared and served with jalapeño cheese grits, julienned veggies and green beans accented with a homemade tomatillo sauce.

Hand cut Redfish marinated with achiote spice and fresh herbs, then char grilled and served with black beans and yellow rice topped with plantains and homemade pico de gallo.

Hand cut North Atlantic salmon fillet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach and wild mushrooms sautéed with soy sauce.

A juicy bone-in pork chop grilled & paired with creamy garlic mashed red potatoes, buttered green beans, and finished with a rich caramelized apple demi-glace.

A full rack of Danish baby back ribs basted with our one-of-a-kind BBQ sauce, served with roasted garlic smashed potatoes or French fries and our house slaw.

Aged Black Angus Ribeye served with roasted garlic and pecorino smashed potatoes, sautéed mushrooms, asparagus and a roasted bleu cheese tomato, surrounded by a caramelized red onion demi sauce.

Slow roasted chicken served over a potato hash with onions, mild Amazon peppers and chorizo sausage. Paired with steamed French green beans, fresh chimichurri verde, topped with roasted corn, jicama, red peppers and bean relish.

Steamed peel-and-eat shrimp in a dressing of real butter, garlic, mild Colombian chilies, fresh cilantro and Key lime juice.

Two warm corn tortillas stuffed with a lime cilantro cabbage slaw, sauteed blackened grouper, drizzled with chimichurri aioli and topped with queso fresco & avocado slices.

Succulent steamed shrimp, shredded lettuce and tomatoes tossed in our one-of-a-kind Yucatan sauce made from cilantro, garlic, butter, lime juice and Columbian chilis, served in two corn tortillas.

Wild caught Alaskan Flounder over shredded purple cabbage, topped with a papaya pico de gallo, served in two corn tortillas. Substitute to Grouper for an additional $8!

Fresh conch, tomatoes, fresh herbs, and bacon in a chunky tomato broth.

Chicken breast prepared to your liking - grilled or blackened, with lettuce, tomato, onion and pickle.

Prime hand pattied ground beef grilled to your desire, with lettuce, tomato and onion. Add cheese $1 Add bacon $1

Shaved beef, caramelized onions, peppers and mushrooms smothered in Swiss cheese.

Fresh grouper grilled or blackened. Served with our Doc’s tartar sauce.

Slow roasted barbecued pork in our one-of-a-kind BBQ sauce, secret spices from the Panamaniacs, topped with house slaw, served on a toasted gluten free bun.

Toasted flatbread coated with house made fig jam and layered with thinly sliced red onion rings, blue cheese crumbles, crispy fried prosciutto, and covered with arugula tossed with a jalapeño vinaigrette.

Crispy flatbread baked with homemade Roma tomato sauce, roasted garlic olive oil, topped with spinach, artichoke and mozzarella cheese.

Fresh Buffalo mozzarella, local vine ripe tomatoes, roasted garlic, fresh basil, aged balsamic and extra virgin olive oil.

We combined fresh baby greens, grape tomatoes, fresh mozzarella, mandarin oranges, sundried cherries, and spiced pecans with our own balsamic vinaigrette dressing.

Heirloom ugly tomatoes, fresh buffalo mozzarella, baby arugula tossed in a lemon vinaigrette then topped with aged balsamic, fresh basil and pecorino cheese.

Crisp romaine lettuce tossed in avocado feta vinaigrette and topped with Jack & Cheddar cheeses, Cuban black bean salsa, grilled chicken, and tomato pico de gallo, surrounded by corn tortilla chips.

Bleu cheese crumbles, spiced pecans, granny smith apples tossed with caramelized onion-smoked bacon dressing.

Fresh cut romaine tossed with our creamy house made caesar dressing and shredded pecorino cheese.

Chopped shrimp with a light blend of fresh dill, mayo, celery, & a hint of dijon all served over a bed of organic greens with avocado, cucumber, tomatoes & dizzled with a lemon dressing.

One large wedge of iceberg lettuce, red onions, carrot threads, chopped bacon and diced tomatoes with Doc’s buttermilk & bleu cheese dressing.

Chimichurri-marinated steak, asparagus,red onions, over mixed greens tossed in lime cilantro vinaigrette and topped with avocado and bleu cheese crumbles.

Blackened chicken, hard-boiled eggs, avocado, and bacon served over chopped romaine lettuce with Jack & Cheddar cheeses, roasted corn, and Roma tomatoes.

Chef combines jumbo grilled shrimp with vegetable quinoa (Keen-Wah, a grain cultivated in Peru and Chile), marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa.

Freshly shucked oysters marinated with our signature Yucatan Sauce and baked with a creamy Manchego cheese topping.

Two corn tortillas baked with jerk chicken, Cuban black beans, and melted Monterey jack cheese, tomato, and a lime cilantro cabbage slaw.

PEI mussels steamed in a broth of roasted garlic, shallots, Roma tomatoes, fresh basil, white zinfandel and a hint of cream and butter.

Cuban black beans topped with cheddar & monterrey jack cheeses, diced tomatoes, and jalapenos. Served with corn tortilla chips

Served Rare atop chilled rice noodles that have been tossed with crispy Asian vegetables, fresh herbs, and a Thai peanut vinaigrette. We top it off with a sweet soy drizzle and wasabi coulis.

Fresh Gulf oysters, shucked to order and served chilled with fresh lemon and cocktail sauce.

Florida citrus cured shrimp, tossed with fresh lime juice, cucumber, cilantro, jalapenos, onions, and tomato.

Steamed Peel-and-Eat Shrimp in a dressing of real butter, mild Colombian chilies, fresh cilantro and key lime juice.

Steamed Peel-and-Eat Shrimp dressed in real butter, Old Bay spices, and Key Lime Juice.

You’ll love these shrimp steamed in Amazon spices then chilled and served with our tangy cocktail sauce and lemon.

Hand-cut mahi-mahi seared in a sweet soy sauce, placed on a jasmine rice stir-fry with a tropical vinaigrette.

A Paradise delight, sautéed grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a “Toasted Coconut” rum sauce.

Jumbo shrimp roasted with a robust blend of orange juice, ginger, mild peppers, and Caribbean spices. Served with coconut jasmine rice with red bell peppers and buttered green beans.

Jumbo shrimp dusted with masa (Mexican Corn Flour), pan seared and served with jalapeno cheddar grits, julienne veggies & green beans. Accented with a homemade tomatillo sauce.

Hand cut Redfish marinated with achiote spice and fresh herbs, then char grilled and served with black beans and yellow rice topped with plantains and homemade pico de gallo.

Freshly cut salmon filet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach and wild mushrooms sautéed with soy sauce.

Jumbo scallops, shrimp, mussels and tender fish medallions, with chorizo sausage, peas, saffron rice, and tomatoes.

A full rack of Danish baby back ribs basted with our one-of-a-kind BBQ sauce, served with smashed potatoes and our house slaw.

A juicy bone-in pork chop grilled & paired with creamy garlic mashed red potatoes, buttered broccolini, and finished with a rich caramelized apple demi-glace.

Aged Black Angus Ribeye served with roasted garlic and pecorino smashed potatoes, sautéed mushrooms & asparagus, a roasted blue cheese tomato, surrounded by a caramelized onion demi sauce.

Slow roasted chicken served over a potato hash with onions, mildest Amazon peppers and Panama-style chorizo sausage. Braced with steamed French green beans, fresh chimichurri verde, topped with roasted corn, *jicama, red peppers and bean relish. (*hi-ca-ma - the “water chestnut” of South America).

* Gooey Ghirardelli chocolate homemade brownies paired with vanilla ice cream and chocolate rum sauce. Contains nuts.

/T_he best Key Lime Pie around! Homemade Key Lime Pie served with a Wild Berry Coulis for a touch of sweetness! Contains nuts.

Homemade Banana Bread Pudding in a milk chocolate custard with chocolate & caramel sauce with vanilla ice cream.

Homemade Carrot Cake spiked with a hint of Gosling's Black Seal Rum. A Doc's specialty! Contains nuts.