AT FISHBONESFBLM 11/19 · F I S H · PACIFIC MAHI MAHI 29 GULF BLACK GROUPER FAROE ISLAND SALMON39...
Transcript of AT FISHBONESFBLM 11/19 · F I S H · PACIFIC MAHI MAHI 29 GULF BLACK GROUPER FAROE ISLAND SALMON39...
FBLM 02/20
Thank you for your business. Should you have any comments or concerns, please ask for our General Manager, Matthew Howell, immediately!
Thank you,
Ron Woodsby, Owner | [email protected]
APPETIZERS NEW ENGLAND CLAM CHOWDER CUP...6 BOWL...9 cedar key middleneck clams
FLORIDA GATOR 12 cajun breaded & fried, citrus aioli
CEDAR PLANK CRAB CAKE 15 pineapple mango salsa
WOOD GRILLED ARTICHOKES 12 arugula, balsamic reduction, parmesan aioli
ESCARGOT 13 butter, garlic, cognac, parsley, garlic bread
BAHAMIAN SMOKED FISH DIP 8 lightly smoked, island spiced, lemon
BLUE CHIPS 8 homemade blue cheese crema, potato chips
CRISPY ALMOND FRIED LOBSTER TAIL 18 orange blossom honey mustard
COLOSSAL SHRIMP COCKTAIL 15 cocktail sauce
FLASH FRIED CALAMARI 15 banana, cherry & bell peppers, cocktail sauce, marinara sauce
AT FISHBONES...
OUR BEEF IS... No Hormones Added · No Antibiotics
OUR SEAFOOD IS... Sustainable · Flown In Daily
OUR CHICKEN IS...
Certified Humane
OUR PRODUCE IS...
Market Fresh · Locally Grown
THANKS TO OUR PARTNERS
Harris Seafood - Mulberry, FL
Falcon Farms - Immokallee, FL
The Hungry Gator - Ft. Meade, FL
M&M Farms - Apopka, FL
Suwannee Farms - O’Brien, FL
Driscoll Farms - Watsonville, CA
Springer Mountain Farms - Mt. Airy, GA
Florida Department of Agriculture
**Consumer Information: 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 physician.*Consuming raw or
undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have a medical condition.
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
SALADSFISHBONES WEDGE SALAD 10 bacon, tomato, onion, maytag blue cheese dressing
CLASSIC CAESAR SALAD 9 romaine hearts, housemade croutons, parmesan
SEAWEED SALAD 5 traditional wakame
EDAMAME 6 soy bean
CHAR-GRILLED OYSTERS (6) 19 garlic butter, grated parmesan
OYSTERS ON THE HALF SHELL (6) ** 16
OYSTERS We’ve selected the briniest and fullest Cape Cod oysters from the cleanest federally inspected waters in the US.
FBLM 11/19
· F I S H ·PACIFIC MAHI MAHI 29
GULF BLACK GROUPER 39
WHOLE GULF SNAPPER 36
CHILEAN SEA BASS 41
FAROE ISLAND SALMON* 26 with cedar plank, parmesan-red onion aioli, add 3
BLACKENED · BRONZED · CITRUS & OAK GRILLED
SHRIMP & SCALLOP SCAMPI 30 butter, garlic, parsley, cognac, parmesan herb breadcrumbs with jumbo lump crab, add 6
CEDAR PLANK CRAB CAKES 31 pineapple mango salsa
CARIBBEAN LOBSTER TAIL 4/oz broiled, lemon drawn butter -or- almond fried, orange blossom honey
JUMBO FRIED SHRIMP 24 8 shrimp, made fresh when ticket enters the kitchen
ALL-U-CAN-EAT JUMBO FRIED SHRIMP 33 no sharing, no doggie bags
FLORIDA STONE CRAB - 1 LB MKT
ALASKAN KING CRAB LEGS MKT largest claws from the bering sea
Gift cards available · 20% gratuity and no separate checks on parties of six or more
All Entrées Include Our Bottomless Bowl Of House Salad & Garlic Cheese Butter BreadPlus Your Choice Of Any Signature Side
(Upgrade to a Premium Side for an additional cost)
Ask about our Sushi Chef’s Daily Features MAKIMONO ROLLSCALIFORNIA* 11 real crab meat, avocado, cucumber, masago
SHRIMP TEMPURA* 11 avocado, cream cheese, masago, aioli, eel sauce
VOLCANO* 17 canadian crab, avocado, cucumber, spicy seafood aioli
RISING SUN* 16 california roll, tuna, escolar, spicy sweet red sauce, scallions
SPICY DOUBLE TUNA* 17 sliced tuna, scallions, red pepper aioli, nori
SETH’S HALF & HALF* 16 broiled eel, blue fin tuna, eel sauce, tempura
LADY DRAGON* 15 tempura shrimp, cream cheese, avocado, masago, eel sauce
RAINBOW* 12 canadian crab, shrimp, white fish, tuna, yellowtail, faroe island salmon, avocado
FRESH BAITTUNA* SUSHI 2 PCS... 8 SASHIMI 3 PCS... 11
YELLOWTAIL* SUSHI 2 PCS... 8 SASHIMI 3 PCS... 11
FRESH SALMON* SUSHI 2 PCS... 7 SASHIMI 3 PCS... 10
CRAB* SUSHI 2 PCS... 6 SASHIMI 3 PCS... 8
EEL* SUSHI 2 PCS... 8 SASHIMI 3 PCS... 12
SMOKED SALMON* SUSHI 2 PCS... 6 SASHIMI 3 PCS... 7
SHRIMP* SUSHI 2 PCS... 4
TOBIKO* SUSHI 2 PCS... 5
WASABI TOBIKO* SUSHI 2 PCS... 5
FBLM 02/20
FRIED SHRIMP & CHICKEN BREAST 24 FRIED SHRIMP & SINGLE PORK CHOP 25
· B O N E S ·
COLORADO LAMB CHOPS 35 1 3/4” chops citrus & oak grilled, parsley-mint chimichurri
PORK CHOPS single...22 double...32 fresh spices, lemon, citrus & oak grilled
FLAME BROILED DOUBLE CHICKEN BREAST 24 sweet butter, lemon
SIGNATURE SIDES
Rare - cool red center · Medium Rare - warm red center · Medium - hot pink centerMedium Well - thin line of pink · Well - cooked thoroughly
Cooked Over Our 1200° Citrus & Oak Wood-Burning PitAged 4 to 6 Weeks · Hand-Cut Daily by Management
No Antibiotics · No Hormones Added
PREMIUM SIDESWOOD GRILLED ASPARAGUS 7
BEER BATTERED FRIES 7
WHIPPED POTATOES 7
LYONNAISE POTATOES 7
BAKED POTATO ATW 7 bacon, sour cream, tillamook cheddar
SAUTÉED MUSHROOMS 10
CREAMED KALE 10
BROCCOLI AU GRATIN 11
All Entrées Include Our Bottomless Bowl Of House Salad & Garlic Cheese Butter BreadPlus Your Choice Of Any Signature Side
(Upgrade to a Premium Side for an additional cost)
CAJUN BUTTER 2
ROASTED GARLIC BUTTER 2
TRUFFLE BUTTER 5
TRUFFLE BEURRE BLANC 4
LEMON BEURRE BLANC 4 OSCAR TOPPING 10
OVER THE TOP
CHEF’S COMBOS
USDA CHOICE FILET MIGNON 8 oz...40
BONE-IN FILET MIGNON 16 oz...45 truffle butter
FILET KABOB 25 mushrooms, onions, peppers, tomatoes
PRIME NEW YORK STRIP 18 oz...43 100% usda prime
BONE-IN RIBEYE 24 oz...46
PRIME CENTER CUT SIRLOIN 10 oz...29 100% usda prime
PRIME RIB 12 oz...31 16 oz...39 au jus, horseradish sauce slow roasted daily for 23 hours in our specially built oven while they last, two end cuts per roast
FBLM 11/19
HOUSE BLEND COFFEE 2.5
DECAF COFFEE 2.5
ESPRESSO 4
CAPPUCCINO 6.5
1952 ORIGINAL IRISH COFFEE 10 jameson, coffee, heavy cream, sugared rim
FISHBONES’ SIGNATURE COFFEE 10 baileys irish cream, dekuyper amaretto, dekuyper crème de cocoa
DESSERTS
AFTER DINNER DRINKS
KEY LIME PIE 9
GRAND MARNIER DOUBLE CHOCOLATE CAKE 12
CRÈME BRÛLÉE 8
PIÑA COLADA CAKE 12
SALTED CARAMEL CHEESECAKE 9
CARROT CAKE 12
SWEET BUTTER CAKE 15
SEASONAL BERRIES & CREAM 7
FRANGELICO AFFOGATO 10
SOUTHERN CRAFT CREAMERY ICE CREAM 7bourbon butter pecan, sweet cream, salty caramel
WINE VARIETALS
BY THE BOTTLE & LARGE FORMAT LISTS AVAILABLE
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.
CHARDONNAY Chalk Hill, Sonoma Coast, California 12 48
Laetitia “Dana’s Reserve”, Arroyo Grande, California 11 44
Kendall-Jackson “Vintner’s Reserve”, California 10 40
SAUVIGNON BLANCBrancott, Marlborough, New Zealand 9 36
Ferrari-Carano “Fume Blanc”, Sonoma 12 48
UNIQUE WHITESRiesling, Chateau Ste Michelle “Eroica”, Columbia Valley 12 48
Chenin|Viognier, Terra d’Oro, Clarksburg 9 36
White Zinfandel, La Terre, California 6 24
Pinot Grigio, Mezzacorona, Trentino, Italy 9 36
CHAMPAGNE & SPARKLING Mumm, Napa Valley, California (187 ml) 15
Mumm “Cuvee M”, Napa Valley 14 60Prosecco, Avissi, Veneto, Italy 9 48
Moscato D’Asti, Ruffino, Asti, Italy 9 36
CABERNET SAUVIGNONNadia “Cool Red Center”, California 12 48
Josh Cellars, California 10 40
14 Hands, Columbia, Washington 8 32
MERLOT
Rodney Strong, Sonoma County, California 10 40
PINOT NOIRLaetitia “Wildfire Ridge”, Arroyo Grande, California 14 56
Erath Winery, Oregon 12 48
La Crema, Monterey, California 10 40
UNIQUE REDS & BLENDSRed Blend, Chapoutier, Cote du Rhone 10 40
Red Blend, Feudo Zitari, Sicily, Italy 8 32
Malbec, Don Miguel Gascón, Mendoza, Argentina 10 40
G B G B