Mad Fish Menu

Sautéed in garlic, white wine, cream, butter, spices, with herb crostini

Chef's choice, seasonal garnish and flavors, with grilled focaccia and charred lemon

Jumbo lump crab cake, citrus greens, sun-dried tomato aioli

Bed of balsamic arugula, pickled red beets, candied pecans

Parmesan crusted, over arugula, topped with peppercorn balsamic sauce

Mixed greens, seasonal berries, pickled red onions, roasted hazelnuts, seasonal fruit vinaigrette

Sliced tomato, burrata, arugula, basil pesto and balsamic

8 oysters, 8 clams, 10 shrimp, 14 chilled mussels, fresh Gulf ceviche. Serves 2 people. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness

16 oysters, 16 clams, 12 shrimp, chilled lobster tail, 16 chilled mussels, fresh Gulf ceviche. Serves 3-4 people. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness

Pan-roasted American red snapper, butternut squash risotto, seasonal vegetables, mustard sauce

Grilled gulf grouper, sautéed jumbo prawns, parmesan risotto, spinach, crispy capers, tomato velouté

Fresh, local catch, scallops, shrimp, mussels, and Florida clams. Coconut curry broth, bell peppers, onion, and jasmine rice

Wild-caught salmon, wild rice, seasonal vegetables and herb beurre blanc

Sautéed Gulf shrimp, Florida clams, scallops, and mussels. Kalamata olives, capers, roasted tomatoes, pappardelle pasta, shaved parmesan

Grilled bone-in pork chop, herb-whipped potatoes, wild mushrooms, roasted brussels sprouts, and bacon

Hand-cut 16oz prime angus ribeye, herb-whipped potatoes. Seasonal vegetables

Pan-roasted chicken, wild mushroom risotto, and seasonal vegetables

6 pieces

3 pieces

Regular or decaf.