Crab Cakes
Two Crab Cakes made with Fresh Lump Crabmeat, Lightly Sautéed and Served with a
 Roasted Garlic Scallion Lime Sauce.
 
Escargot
Sautéed in Garlic and Herb Butter. Served Martini Style with Garlic Toast Points.
 

Shrimp Satay
Three Sanibel Gulf Shrimp Wrapped in Rice Paper, Then
Fried and Served with a Sweet Chili Sauce.

Coconut Shrimp
 Fresh Sanibel Gulf Pink Shrimp Rolled in Angel Flake
Coconut. Fried to a Golden Brown  and Served
with a Mandarin Orange and Red
Pepper Dipping Sauce.

Tuna Tataki
Pan Seared Sushi Grade Ahi Tuna. Thinly Sliced and
Drizzled with Ponzu Sauce. Accompanied
with Pickled Ginger.
 

Shrimp Martini
Colossal Sanibel Pink Shrimp Steamed with Beer and Old Bay. Chilled and
Served with a Zesty Cocktail Sauce.

Drunken Shrimp
Fresh Sanibel Pinks Sautéed with Roasted Garlic, Scallions,and a Shot of Sherry.

Stuffed Portabella
A Jumbo Marinated Portabella Mushroom Stuffed with Spinach, Roasted Red Peppers,
 Shallots and Parmesan Cheese. Served with a Roasted Red Pepper Cream Sauce.

 Shrimp and Scallop Napoleon
Seared Shrimp and Scallops Layered Between Crispy Rice Paper,
Served in a Seafood Nage.

Mussels Bianca
Fresh Green Shell New Zealand Mussels Sautéed with Minced Shallots, Roasted Garlic,
 Fresh Basil and a Touch of Sambuca.

Tuscan Style Artichoke Hearts
Artichoke Hearts Tossed in Garlic and Olive Oil, then Rolled in Parmesan Cheese
and Fried until Golden Brown. Served with a Sun Dried Tomato Aioli.