8/14/2019 Waterfront Dinner Menu

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SOUPS AND APPETIZERS

Bimini Bay Lobster BisqueAn original from our earliest menu, creamy and delicious, with great

lobster flavor and mouthfeel with a touch of sherry. Cup 4 Bowl 5

Calamari CurlsTender strips of squid steak dusted in seasoned semolina

flour, quickly curly fried and served with spicy marinara. 9

Baked BrieBrie cheese in flaky phyllo, drizzled with orange blossom honey and

toasted almonds, with red grapes and Granny Smith apple slices. 12

Steamed Clams or MusselsChoice of tomato, basil and white wine or garlic cream, baker’s dozenWhitewater clams or full pound of Prince Edward Island mussels 12

House Smoked Pacific SalmonGravlax cured and cold applewood smoked in house, thinly sliced and

served with red onion, capers, cream cheese, lemon and flatbreads. 13

Fish TacosTwo soft flour tortillas stuffed with seasoned seared grouper and topped with

 jicama tartar slaw, pico de gallo and shredded cheddar jack. 12

Ahi SlidersBurgers of fresh chopped ahi tuna, ginger and wasabi seared on the flat top

with tamari and sesame, on wonton wrappers with fennel slaw and hijiki. 14

SALADS

The Waterfront SaladFresh field greens, mushrooms, red onion, grape tomatoes, cucumber, gorgonzola and toasted pine nuts, sundried tomato basil vinaigrette.

Small 4 Large 9

Classic Caesar SaladCrisp hearts of romaine, house made croutons and freshly grated

Parmesan-Reggiano cheese tossed in our signature Caesar dressing.Small 4 Large 9

Tropicale SaladFresh hydroponic baby arugula, sliced Haas avocado, hearts of 

palm, shredded Parmesan-Reggiano and tangy balsamic vinaigrette.Small 5 Large 10

Crab Caesar SaladFresh romaine hearts tossed with back fin lump blue crabmeat, capers, tomato,

kalamatas, our homemade Caesar dressing and Parmesan-Reggiano. 12

Stacked CapreseSliced vine-ripe tomato layered with leaf basil, Italian curd Mozzarella with

capers, balsamic vinaigrette, virgin oil and freshly ground black pepper. 12 

Morello SpinachBaby spinach tossed with dried cherries, shaved fennel, chipotle

Pecans, blue cheese crumbles, crisp bacon and red wine vinaigrette. 12

PASTA AND GRAIN DISHES

Chicken ParmesanTender cutlet sautéed in Italian breadcrumbs, topped with

marinara, fresh Mozzarella di Bufala, served over fresh creste pasta. 20

The Widow BurkeSeared dry pack Maine sea scallops tossed with a coarsely  ground Genovese basil pine nut pesto, creste pasta cream. 22

Edamame and Miso PursesVegan entrée of steamed green soybeans, exotic rices and grains, miso,vegetables and in rice paper purses, arugula with Tamari drizzle. 19

Zuppa de PesceEvery fish in the house, from shrimp, scallops and crab to bites of fresh fish,

all sautéed together, splashed with wine and tomato, served over tagliarini. 23

There will be a $3.50 plate charge for any item split in the kitchen

SHELLFISH

Key West Crab CakesLump and claw blue crab meat with sensational seasonings, seared on the flat

top and splashed with sherried lobster cream. 85% crab meat guaranteed. 23 

Mediterranean Scallops Jumbo dry pack Maine sea scallops tossed in Italian breadcrumbs,quickly fried and served over a pool of parmesan garlic cream. 24

Gulf of Mexico SamplerAbundant selection of wild caught fresh Gulf shrimp, dry 

packed Maine sea scallops and fresh local black grouper prepared grilled, fried or blackened, with one of our signature crab cakes. 27

Soft Shelled Crabs Two whole jumbo soft blue crabs lightly breaded and deep

fried until crisp and golden, served with Cajun remoulade. 21

Stuffed Lobster Half of one of our pound and a quarter live Maine lobsters roasted

with seasoned blue crab meat and served with hollandaise sauce. 20

FIN FISH

Wasabi TunaCenter cut yellow fin steaks pan seared in a coriander wasabi crust

and served with pickled ginger, sweet soy and Hijiki salad. 23

Salmon ChristoferBack by popular demand, from our original menu, this time with

organic Scottish salmon, blackened and served with strawberry salsa. 23

Grouper OscarFresh local black grouper fillet seared and topped with asparagus,

hollandaise and blue crabmeat...a perennial favorite of the locals. 23

MEATS AND POULTRY 

Mojito Pork ChopsBone in Frenched center cut loin chops marinated in the

classic Cuban marriage of sour orange, cumin and garlic,char-grilled to your order and served with black bean salsa. 19

Filet MadagascarA sumptuous eight ounce center cut of filet mignon, chargrilled to your

order and served with a mouth watering green peppercorn bordelaise. 30 

Pollo CalabreseBoneless and skinless breast of chicken stuffed with

spinach, roasted roma tomato and goat cheese, seared,pan roasted and sliced, served drizzled with lemon beurre blanc. 19

Turkey Schnitzel FlorentinePaillard of boneless, skinless turkey breast lightly breaded andsautéed, served over a bed of parmesan creamed spinach. 19

A suggested gratuity of 18% will be added forparties of six or more, or on parties requesting

separate checks. Please, no more than threechecks per table, party or group

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TO ENHANCE YOUR SALAD, GRILLED OR BLACKENED:Chicken, Shrimp, Salmon, Scallops, Crabcake, Tuna or Steak 6

There is a risk associated with consuming raw or undercooked animal proteins, specially among consumers with weak or sup- 

 pressed immune systems. If you are at risk, or unsure of your risk,  you should eat only thoroughly cooked animal proteins 

Fried Green TomatoesA southern classic, sliced green beefsteak tomatoes lightly battered

and fried crisp, served with sour cream ranch for dipping. 8

Grilled RomaineOlive oil brushed char grilled heart romaine, green apple, crumbled

Neuske Smokehouse bacon, gorgonzola and red wine vinaigrette. 11 

The Waterfront Fried ShrimpAn icon of local cuisine, fresh wild caught Gulf of Mexico shrimp

lightly breaded, quickly fried golden brown and served withour jalapeno-cilantro cocktail sauce. 21 

Flounder PicattaDelicate Apalachicola fillet rolled in seasoned flour and sautéed

with lemon and capers in a light white wine butter sauce. 19

Bahi Rib-EyeOur signature steak, a succulent 16 oz. bone in ribeye

with all its classic marbling, marinated three days in ourPolynesian seasoning and glaze, chargrilled to your liking. 27

Linguine and ClamsFresh Atlantic surf clams simmered in a classic white clam sauce andtossed with al dente linguine. Also available with red clam sauce. 21

WATERFRONT ENTREESServed with vegetable garnish and Chef’s potato or grain du jour

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WHITE WINES BY THE GLASSBel Arbor Chardonnay California - Fruity, unoaked chardonnay  6L de Lyeth Chardonnay Sonoma - Full flavored with some oak   8Stags’ Leap Chardonnay Napa - Big, oaky and full bodied 12 Bridgeview Blue Moon Riesling Oregon - Sweetest of our pours  6 Nederberg Sauvignon Blanc South Africa - Crisp, clean, smooth 7Tariquet Sauvignon Blanc - France - Add some nice minerality  8Stellina di Notte Pinot Grigio Italy - Fruity and medium dry  7Cesari Pinot Grigio Italy - Fuller bodied and drier 8 Beringer White Zinfandel California - Fruity and fairly sweet 6 

RED WINES BY THE GLASSB V Century Cellars Cabernet Sauvignon California - Soft, smooth 6 Two Tone Farm Cabernet Sauvignon Cal. - Drier, bigger with fruit 8Raymond Reserve Cabernet Sauv. Napa - Fabulous giant wine 12Rare Bird Pinot Noir France- Great cherry flavors, nice finish 7 McManis Pinot Noir California - Spicy, earthier style- good fruit 9Etude Pinot Noir - Carneros - Big, Burgundy style pinot noir 12 Crane Lake Merlot California - Soft, supple and nice finish 6 Sagelands Merlot Washington State - Richer, berry flavors 8 Montevina Zinfandel California - Dry with bold berry fruit 6 Stump Jump Shiraz McClaren Vale, Australia - Smooth and fruity  8 White or Red Sangria Our own special blends loaded with fruit 6 

CHAMPAGNE BY THE GLASSFrancois Montand Brut - France - Delicious dry bubbly  7 Mimosa Champagne and fresh orange juice 7 Sunrise Champagne, orange and cranberry juices 7 Poinsettia Champagne and cranberry juice 7 

MARGARITASMargaritas on the rocks, with or without salt, using agave wine and

triple sec with fresh limes and sweet and sour mix, delicious! 6

BLOODY SAKI MARY A blend of marinated saki in a rich, robust bloody mary mix with a

nice kick to start your day  6 

BEVERAGESCoffee, Iced or Hot Tea $2.29 Milk $2.49 Chocolate Milk $2.99Espresso $3.29 Dbl Espresso $3.99 Cappuccino (Hot or Iced) $3.79

Available in Vanilla, Chocolate or Hazelnut flavorsSan Pellegrino Sparkling $3.29 Panna Artesian Water $3.29Juices Orange, apple, cranberry or tomato. $2.99

DRAFT BEERSBell’s Oberon - 5.8% This American wheat ale from Michigan is

one of our favorites for our northern friends 5 

Hoegaarden - 4.9% Crisp, refreshing witbier seasoned with

coriander and curacao orange 5 Stella Artois - 5.2% Belgium’ s best known pilsner style lager  5

Lagunitas IPA - 9% Smooth, delicious hoppy ale 5

Brooklyn Lager - 5.2% Dry hopping adds flavor and aromatics tothis amber - gold brew  5 

Dead Guy Ale - 6% Oregon’s Rogue brewery has become famousfor its ales. Our favorite 5 

Guinness Stout - 4.1% A classic– Creamy (from the nitrogen)dry, black roasted Irish brew   5 

Chimay - 8% The strong, slightly sweet golden abbey ale fromBelgium 7 

Cigar City Maduro Brown Ale - 5.5% abv - Newly releasedvanilla aged oatmeal brown ale from Tampa. 5 

Saison Dupont Vieille Provision - 6.5% abv  Golden in color, thebeers are brewed for summer consumption in Belgium 7 

BOTTLED BEERSTwo Hearted Ale - 7% Big, hoppy delicious IPA style 5Leffe– 6.6% Blonde Belgian abbey ale 5Blithering Idiot– 11% Smooth and sweet barleywine 6 

Ayinger - 5.7% An authentic wheat beer- a standard to compare 6Tetleys English Pale Ale - 5% Soft and smooth, easy quaffing 4Duvel - 8.5% Complex, fruity Belgian ale with a jolt to match 6Sam Smith Oatmeal Stout-6.2% Smooth, slightly sweet 5

Okocim Porter-8.3% Gold medal winner from Poland 6Delirium Tremens-9% A potent Belgian abbey ale with flavor 5Stone Pale Ale - 5.4% Smooth, complex and nice hops 5 

La Fin Du Monde - 9% Extra strong Canadian ale 6Merry Monks Ale - 9.3% Craft brew abbey styled ale 6Stoudts Fat Dog - 9% Big, bold dark stout with a kick  5

Dogfish Head Raison D’etre - 8% Beer with green raisins? Great! 4Blackthorne Fermented Cider - 6% Crisp, clean hard cider 4

Old Speckled Hen - 5.2% English pale ale named for a car 4He’Brew Messiah Bold - 8% rich, robust brown ale 4Bell’s Cherry Stout - 7% Big, bold stout with tart cherry flavors 6

Corona, Negro Modelo, Amstel Light, Samuel Adams,St. Pauli Girl N/A 4

Bud, Bud Light, Miller Light, Mich Ultra, O’Douls Amber N/A 3

GREEN PHILOSOPHY 

At the Waterfront Restaurant we take our responsibility to the world around us very seriously. Our choices about equipment and supplies areoften based solely on the most efficient, biodegradable or recyclable products available, from tankless water heaters to corn starch baseddrinking straws. Our food purchasing decisions factor in reduced packaging, sustainable agriculture, harvesting and farming practices, as

well as supporting local and organic suppliers whenever we can. We recycle everything possible, from the paper on your table and the bottlefrom your wine selection to the cooking oils used in the kitchen. We hope we can make a difference and will continue to find new ways tohelp conserve and protect our environment while promoting responsible, sustainable practices.

Your hosts Jason and Leah Suzor and the entire Waterfront team are pleased to welcome you andhope you will have a very pleasurable dining experience. If there is anything we can do

to make your meal more enjoyable, please do not hesitate to let us know.052309

HISTORY OF THE WATERFRONT

The original cottage dated back to 1922 and was one of the original homes on Anna Maria Island. At that time and for many yearslater, it was referred to as “Lorraine Cottage” after the daughter of the couple who built the home. The main room of the cottage had wallspaneled with wood that came from the inside of an old ship and a fireplace made of stone and brick as you see today. It is interesting to notethat the builders used an old wagon wheel as the support when laying the bricks in the unusual circular pattern around the opening of thefireplace. The cottage remained a seasonal home for many decades, and several additions were made over the course of time and differentowners.

It wasn’t until the 1970’s that the cottage was converted to commercial use. During the 70’s the cottage was used as an art gallery.In the early 80’s it became a popular restaurant and ice cream parlor known as Candy Cane’s and was famous for its player piano. Thecottage was then bought by a Polynesian family, who opened Ato’s, a popular Polynesian style breakfast and lunch restaurant. In 1999, thecottage was purchased by an English couple who started The Waterfront Restaurant concept and operated the business for several years. In2002, The Waterfront Restaurant was purchased by the Suzor family, who continue to operate it today.

Unfortunately, in the early morning of March 18th, 2004, most of the original cottage was destroyed by a fire. Only the originalfireplace and back building could be salvaged, however, the new building was constructed around them in a manner to best resemble theoriginal cottage, while still meeting current building codes. After nineteen months, The Waterfront Restaurant finally re-opened in Octoberof 2005 with much of the original management team.