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AT FISHBONES...
THANKS TO OUR PARTNERS
OUR BEEF IS...
Harris Seafood - Mulberry, FL
No Hormones Added · No Antibiotics
Falcon Farms - Immokallee, FL
The Hungry Gator - Ft. Meade, FL
OUR SEAFOOD IS...
Sustainable · Flown In Daily
M&M Farms - Apopka, FL
Suwannee Farms - O’Brien, FL
OUR CHICKEN IS...
Driscoll Farms - Watsonville, CA
Certified Humane
Harris Ranch Beef - San Joaquin Valley, CA
OUR PRODUCE IS...
Springer Mountain Farms - Mt. Airy, GA
Market Fresh · Locally Grown
Florida Department of Agriculture
STARTERS & SALADS
NEW ENGLAND CLAM CHOWDER CUP...4 BOWL...6
ESCARGOT8
cedar key middleneck clams
butter, garlic, cognac, parsley, garlic bread
YELLOW-FIN TUNA TORO WONTON
13
sesame oil, japanese masago, wasabi vinaigrette
BAHAMIAN SMOKED FISH DIP
8
lightly smoked, island spiced, lemon
FLORIDA GATOR
9
cajun breaded & fried, citrus aioli
BLUE CHIPS
8
homemade blue cheese crema, potato chips
CEDAR PLANK CRAB CAKE 13
pineapple mango salsa
CRISPY ALMOND FRIED LOBSTER TAIL
19
orange blossom honey mustard
WOOD GRILLED ARTICHOKES 11
arugula, balsamic reduction, parmesan aioli
FLASH FRIED CALAMARI
11
banana peppers, cherry peppers, bell peppers, cocktail sauce
11
TABLESIDE KEY WEST SHRIMP COCKTAIL
key lime juice, avocado, bermuda onions, crispy plantain chips
BABY HEIRLOOM TOMATO &
BURRATA SALAD
10
TROPICAL ISLAND WEDGE SALAD
8
SPICY TUNA & SEAWEED BOWL
9
CRAB & OYSTERS
FLORIDA STONE CRAB “MEDIUM” ALASKAN KING CRAB LEGS
46
MKT
GULF OYSTERS ON THE HALF SHELL (5)
10
GARLIC PARMESAN GRILLED OYSTERS (5)
12
CREAMY OYSTER KALEFELLER (5)
14
RED ONION AIOLI OYSTERS (5)
14
Our goal is to provide you with an extraordinary dining experience. If we displease you in any way,
please ask for our Operating Partner, Kris Brown, immediately!
Thank you,
Ron Woodsby, Owner | [email protected]
FBSL 7/16
·FISH·
FLOWN IN FRESH DAILY
BLACKENED · BRONZED · CITRUS & OAK GRILLED
PACIFIC MAHI MAHI
35
jamaican jerk, grilled pineapple, key lime butter
ATLANTIC KING SALMON 32
cedar plank roasted, parmesan red onion aioli
SZECHWAN “AHI” ATLANTIC TUNA MIGNON
40
seared rare, toasted sesame seed-peppercorn crust
CRAB STUFFED GULF BLACK GROUPER
WHOLE FLORIDA SNAPPER 34
citrus & oak grilled
39
CHILEAN SEA BASS
40
arugula, tomatoes, rosemary meyer lemon vinaigrette
blue crab, shrimp, brie, dill, beurre blanc
BLOCK ISLAND SWORDFISH
28
blackened, cajun beurre blanc
IDAHO RAINBOW TROUT ALMONDINE
23
toasted almonds, brown butter
CRISPY FRIED HAWAIIAN TRIGGERFISH 34
key lime tartar, original recipe since 1974
MARKET FRESH SEAFOOD
JUMBO FRIED SHRIMP 19
8 shrimp, made fresh when ticket enters the kitchen
ALL-U-CAN-EAT JUMBO FRIED SHRIMP
25
no sharing, no doggie bags
AUSTRALIAN ROCK LOBSTER TAIL
CEDAR PLANK CRAB CAKES
29
pineapple mango salsa
KEY WEST CAJUN ALFREDO 32
wide egg noodles, shrimp, scallop, lobster, garlic bread
2.75/oz
broiled, lemon drawn butter or
almond fried, orange blossom honey
SHRIMP & SCALLOP SCAMPI
28
butter, garlic, parsley, cognac, parmesan herb breadcrumbs
add jumbo lump crab 34
CHEF’S COMBINATIONS
FILET MIGNON & LOBSTER TAIL
46
ISLAND SPICED ST. LOUIS RIBS & GRILLED CHICKEN 27
GRILLED CHICKEN & FRIED SHRIMP
20
PORK CHOP & GRILLED SHRIMP 31
All entrées served with signature house salad, garlic-cheese butter bread and your choice of
roasted garlic whipped potatoes, orzo pasta, bahamian red beans or key lime jalapeño slaw.
Consumer Advisory: There is a risk associated with raw oysters. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you
are at a greater risk of serious illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult a physican. Consuming raw or
uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodbourne illness, especially if you have certain medical conditions.
FBSL 7/16
·BONES·
PRIME & CHOICE
FILET MIGNON 8 oz...37
12 oz...45
FILET KABOB
23
mushrooms, onions, peppers, tomatoes BONE-IN RIBEYE 16 oz...36 22 oz...42
BONELESS NEW YORK STRIP
16 oz...34
lean, tender, full flavored PRIME RIB 12 oz...25 16 oz...29
slow roasted daily for 23 hours in our specialty built oven while
they last; two end cuts per roast, au jus, horseradish sauce
wood grilled shrimp, 8
·
truffle butter, 5
·
oscar topping, 10
·
lobster tail, 16
Cooked Over Our 1200° Citrus & Oak Wood-Burning Pit
Aged 4 to 6 Weeks · Hand-Cut Daily by Management
No Antibiotics · No Hormones Added
Rare - cool red center · Medium Rare - warm red center · Medium - hot pink center
Medium Well - thin line of pink · Well - cooked thoroughly
LOCAL FAVORITES
T-BONE LAMB CHOPS 28
five chops citrus & oak grilled, fresh mint sauce
FLORIDA ORANGE DUCK
22
orange-pepper sauce
ISLAND SPICED ST. LOUIS RIBS 27
sweet & smoky bbq sauce
BLACKENED CHICKEN ALFREDO
22
wide egg noodles, mushrooms, garlic bread
PORK CHOPS
SINGLE...23 DOUBLE...29
fresh spices, lemon, citrus & oak grilled
FLAME BROILED DOUBLE CHICKEN BREAST
23
sweet butter, lemon
All entrées served with signature house salad, garlic-cheese butter bread and your choice of
roasted garlic whipped potatoes, orzo pasta, bahamian red beans or key lime jalapeño slaw.
ADDITIONS
SEASONAL WOOD GRILLED VEGETABLES
SAUTÉED MUSHROOMS
5
BAHAMIAN RED BEANS
4
WHIPPED POTATOES
8
CREAMED KALE
WOOD GRILLED ASPARAGUS
KEY LIME JALAPEÑO SLAW
BAKED POTATO ATW
4
5
6
bacon, sour cream, tillamook cheddar, butter
10
TWICE BAKED POTATO
6
4
BEER BATTERED FRIES
5
Gift cards available · 18% gratuity included for parties of 6 or more
FBSL 7/16
WINE VARIETALS
CHAMPAGNE & SPARKLING
G B
CABERNET SAUVIGNON
G B
Chandon Brut (187 ml)
Banfi “Rossa Regale” Brachetto (187 ml)
Mionetto Prosecco (187 ml)
Nicolas Feuillatte “Blue Label”, Reims, France (187 ml)
Avissi “Prosecco”, Veneto, Italy Moscato D’Asti, Ruffino, Asti, Italy
17
14
10
23
9 48
9 36
Charles Krug, Napa Valley, California
Nadia “Cool Red Center”, Santa Barbara Highlands, California
14 Hands, Columbia, Washington
Columbia Crest “H3”, Horse Heaven Hills, Washington
Josh Cellars, California
17
15
9
11
10
68
60
36
44
40
8
15
12
10
32
60
48
40
12
14
10
8
48
56
40
32
Chianti Classico, Querceto, Tuscany, Italy
10
Grenache, Joel Gott “Alakai”, California
12
Malbec, Catena “En Fuego”, Mendoza, Argentina
11
Red Blend, Estancia “Meritage”, Paso Robles, California 16
Red Blend, Francis Ford Coppola “Diamond Claret”, California 11
Shiraz, d’Arenberg “The Footbolt”, McLaren Vale, Australia 12
Zinfandel, Ravenswood, Lodi
11
40
48
44
64
44
48
44
MERLOT
CHARDONNAY
Sonoma-Cutrer, Sonoma Coast, California
Chalk Hill, Sonoma Coast, California
Chateau Ste Michelle “Indian Wells”, Columbia Valley
Laetitia “Firefly Ridge”, Arroyo Grande, California
Seaglass “Unoaked”, Santa Barbara, California
15
14
13
12
8
Estancia, Central Coast, California
Markham, Napa Valley, California
Napa Cellars, Napa Valley, California
Seven Falls, Wahluke Slope, Washington
60
56
52
48
32
PINOT NOIR
Erath Winery, Oregon
Laetitia “Wildfire Ridge”, Arroyo Grande, California
Oyster Bay, Marlborough, New Zealand
Seaglass, Santa Barbara, California
SAUVIGNON BLANC
Chateau Ste Michelle “Horse Heaven”, Columbia Valley
Whitehaven, Marlborough, New Zealand
10 40
12 48
UNIQUE REDS & BLENDS
UNIQUE WHITES
Pinot Grigio, Santa Cristina, Umbria, Italy
9 36
Riesling, Chateau Ste Michelle “Eroica”, Columbia Valley 12 48
Riesling, SA Prum “Essence”, Mosel, Germany
8 32
White Zinfandel, Kenwood “Yulupa”, California
6 24
White Blend, Conundrum, California
12 48
BY THE BOTTLE & LARGE FORMAT LISTS AVAILABLE*
DESSERTS
KEY LIME PIE
8
GRAND MARNIER CHOCOLATE CAKE
CRÈME BRÛLÉE
10
8
DEEP DISH APPLE CRUMBLE PIE
10
salty caramel ice cream
SEASONAL CHEESECAKE
8
CARROT CAKE
10
SEASONAL BERRIES & CREAM
7
SOUTHERN CRAFT CREAMERY ICE CREAM
6
orange blossom honey, sweet cream, salty caramel
AFTER DINNER DRINKS
HOUSE BLEND COFFEE
3
1952 ORIGINAL IRISH COFFEE
6
jameson, coffee, heavy cream, sugared rim
DECAF COFFEE
3
ESPRESSO4
CAPPUCCINO
5
FISHBONES’ SIGNATURE COFFEE
6
baileys irish cream, dekuyper amaretto,
dekuyper crème de cocoa
Your next great dining experience awaits...
Citrus & Oak Grilled
Steaks & Seafood
Key-West Inspired
Seafood & Steak
Stone Crab &
Floribbean Cuisine
Pacific Rim Steaks,
Seafood & Sushi Bar
Italian Specialties
& Fine Wines
Aged Steaks &
Fresh Fish
*We take the same pride with our wine selections as we do our food; having proper storage & serving temperatures plays a big part in great wines being great!
Temperatures ranging from the coldest being Champagne (38˚) to Cabernet Sauvignon (65˚) served just below room temperature.
FBSL 7/16