Food menu
APPETIZERS
SALADS
MAIN COURSES
APPETIZERS
Prince Edward Island Mussels
(sautéed, light saffron coconut broth, crostini)
Sunset Key Scallop Ceviche
(key lime juice, multi colored grape tomatoes, jalapenos, red onion, sweet bell
peppers)
Roasted Cauliflower
(lemon garlic cream, sun-dried tomato, capers)
Cudjoe Basin Sea Scallops
(seared, warm tomato basil dressing, spinach, grape tomatoes)
Little Torch Chilled Shrimp
(jumbo shrimp , zesty island sauce, garden greens)
Artisan Bread Basket
(chef's daily baked bread and crackers with daily spread)
SALADS
Garden Kale Ceasar
(shaved parmesean, fried capers, housemade croutons)
Fresh Watermelon and Spinach
(pistachios, sweet red onion, feta cheese, red wine herb vinaigrette)
MAIN COURSE
Boca Chica Seafood Stew
(shrimp, scallops, mussels in a spicy coconut milk w/ roasted sweet corn, plantains, our garden greens, saffron rice)
Prime NY Strip
(grilled, roasted wild mushrooms, light cognac cream sauce, daily vegetables)
Chef Sue’s Oven Roasted Babyback Ribs
(chipotle rubbed, spicy peach bbq sauce, daily potato and vegetables)
The Owl's Tuscan Cousin
(pan seared chicken scallopini, fresh garlic, spinach, shallots and sun dried tomato, lemon cream sauce, fettuccine)
Roasted Pork Osso Buco Geno
( carrots, red wine demi-glaze, daily mashed potatoes, horseradish gremolata )
Fresh Catch
(and we mean fresh, chef's daily preparation, market price)