WE ARE OPEN FOR DINE-IN, TAKEOUT,
DOCK-SIDE PICK-UP AND DELIVERY!
Hours of Operation
Monday – Thursday 11am – 10pm
Friday 11am – 11pm
Saturday 10:30am – 11pm
Sunday 10:30am – 10pm
LUNCH Every day from Open until 3:30 pm
DINNER Every day from 3:30 pm until close
BRUNCH Saturday & Sunday from 10:30 am until 3:30 pm
HAPPY HOUR* Monday – Friday from 3:30 pm until 6:30 pm
*designated happy hour/patio areas
Not all reservations are available for online booking.
If you do not find a time or date online, call the restaurant at 954-929-7030 and speak to a reservationist.
LUNCH
Lunch is served every day from 11:00 am to 3:30 pm.
We are proud to offer excellent service, food and safety. A service fee of 18% will be added to all checks.
RAW BAR
STONE CRAB CLAWS | mkt
CHILLED ALASKAN KING CRAB LEGS | mkt
SEASONAL RAW OYSTER SELECTION HALF / DOZEN | mkt
CHILLED MAINE LOBSTER HALF / WHOLE | mkt
JUMBO SHRIMP COCKTAIL | mkt
GRAND CHILLED SEAFOOD TOWER | stone crab claws, oysters, cocktail shrimp, middleneck clams, maine lobster, tuna poke
for 2 • for 4 • for 6 | mkt
STARTERS & SALADS
CHEF’S DAILY SOUP CONCEPTION | mkt
CAULIFLOWER ROAST | sweet pepper romesco sauce, aged manchego cheese, toasted pepitas 12
BRUSSELS SPROUTS | miso vinaigrette, sesame seed, drunken raisins, chili thread 11
HARISSA-SPICED OCTOPUS | cured olives, marinated pepper, golden raisins, red bliss potato, moroccan chermoula 22
CALAMARI ‘FRITTO MISTO’ | zucchini, carrots, wild arugula, lemon-herb aioli 18
POW! POW! SHRIMP | sweet & spicy chili sauce, asian slaw 18
CRAB & AVOCADO TOAST | jumbo lump crab, hass avocado, grilled sourdough, herb remoulade, fine herbs 22
CAESAR SALAD | romaine hearts, parmigiano-reggiano, garlic-herb crouton 12
THE WEDGE | iceberg, cherry tomato, radish, smoky bacon, blue cheese 12
BABY GREENS | orange-thyme vinaigrette, spiced pepitas, hearts of palm, carrot ribbons, shaved radish, feta cheese 12
GG’S LUNCH COMBO | cup of chef’s daily soup & half caesar or baby greens 15
ADD: organic chicken breast 10 | grilled shrimp 12 | broiled lobster tail mkt
SANDWICHES & MAINS
LOBSTER ROLL | half maine lobster, celery, mayo, toasted split bun 25
BLACKENED GROUPER TACOS | spicy cabbage slaw, pico de gallo, cotija cheese, cilantro 19
GRILLED CHICKEN ‘CLUB’ SANDWICH | fontina, smoky bacon, crisp lettuce, tomato, dijonnaise 18
GG’S NATURAL BLACK ANGUS BURGER | aged white cheddar, bacon, onion marmalade, aioli, house pickle 18
MAHI SANDWICH | toasted brioche, lemon aioli, tomato, bibb lettuce 18
QUINOA ‘TABBOULEH’ | tomato, toasted pita, hummus, red lentils, brussels sprouts, eggplant baba ghanoush 18
SEAFOOD PRIMAVERA | ribbon pasta, shrimp, scallops, mussels, clams, calamari, julienne vegetable, bisque 34
TUNA POKE BOWL | brown rice, gyoza crisps, seaweed salad, cucumber, scallion, avocado, wasabi mayo, ponzu vinaigrette 24
SALMON | sugar snap peas, happy rice, banh mi vegetable, yuzu emulsion 28
‘MOULES FRITES’ | p.e.i. mussels, white wine, garlic, citrus, fresh herbs, crispy hand-cut fries 26
FILET MIGNON 8oz | grilled asparagus, crispy parmesan potatoes, demi-glace 46
sandwiches include choice of hand-cut fries, sweet potato fries, caesar salad, or baby greens
SIDES
HAND-CUT FRIES | sea salt, herbs 8
SWEET POTATO FRIES | sea salt, herbs 7
GRILLED ASPARAGUS | 9
CRISPY PARMESAN POTATOES | parmigiano-reggiano 8
BROCCOLINI | garlic confit 9
Menu items, prices and promotions are subject to change without notice
DINNER
Dinner is served every day from 3:30 pm until close.
We are proud to offer excellent service, food and safety. A service fee of 18% will be added to all checks.
RAW BAR
FLORIDA STONE CRAB CLAWS | mkt
CHILLED ALASKAN KING CRAB LEGS | mkt
SEASONAL RAW OYSTER SELECTION HALF / DOZEN | mkt
CHILLED MAINE LOBSTER HALF / WHOLE | mkt
JUMBO SHRIMP COCKTAIL | mkt
GRAND CHILLED SEAFOOD TOWER | stone crab claws, oysters, cocktail shrimp, middleneck clams, maine lobster, tuna poke
for 2 • for 4 • for 6 | mkt
STARTERS & SALADS
CHEF’S DAILY SOUP CONCEPTION | mkt
FILET BEEF TIPS | haricots verts, soy, ginger, sesame, fresno chili 18
CAULIFLOWER ROAST | sweet pepper romesco sauce, aged manchego cheese, toasted pepitas 12
SMOKY BABA GANOUSH | roasted eggplant, miso-tahini sauce, roasted tomato, grilled pita 8
BRUSSELS SPROUTS | miso vinaigrette, sesame seed, drunken raisins, chili thread 11
HOUSE-SMOKED FISH DIP | pickled jalapeño, capers, vegetables, crisps 15
HARISSA-SPICED OCTOPUS | cured olives, marinated pepper, golden raisins, red bliss potato, moroccan chermoula 22
CALAMARI ‘FRITTO MISTO’ | zucchini, carrots, wild arugula, lemon-herb aioli 17
POW! POW! SHRIMP | sweet & spicy chili sauce, asian slaw 18
P.E.I. MUSSELS | white wine, garlic, citrus, fresh herbs 16
CRAB & AVOCADO TOAST | jumbo lump crab, hass avocado, grilled sourdough, herb remoulade, fine herbs 22
‘ELOTE’ – MEXICAN STREET CORN | sweet corn, cotija-crema aioli, tomatillo salsa verde, micro cilantro 8
ROASTED RAINBOW BEET & BURRATA SALAD | pistachio, kale pesto, micro basil 18
CAESAR SALAD | romaine hearts, parmigiano-reggiano, garlic-herb crouton 12
THE WEDGE | iceberg, cherry tomato, radish, smoky bacon, blue cheese 12
BABY GREENS | orange-thyme vinaigrette, spiced pepitas, hearts of palm, carrot ribbons, shaved radish, feta cheese 12
ADD: organic chicken breast 10 | grilled shrimp 12 | broiled lobster tail mkt
MAINS
CHILEAN SEA BASS | baby bok choy, roasted radish, sweet soy, jasmine rice 46
CIOPPINO | half maine lobster, clams, mussels, scallops, shrimp, calamari, fresh fish, seafood broth 46
SALMON | sugar snap peas, happy rice, banh mi vegetable, yuzu emulsion 32
JUMBO ALASKAN KING CRAB LEGS | choice of side, drawn butter – 1lb/2lb mkt
SEAFOOD PRIMAVERA | ribbon pasta, shrimp, scallops, mussels, clams, calamari, julienne vegetable, bisque 38
QUINOA ‘TABBOULEH’ | tomato, toasted pita, hummus, red lentils, brussels sprouts, eggplant baba ghanoush 18
ROASTED HALF CHICKEN | broccolini, whipped potato, savory natural jus 28
BRAISED BEEF SHORT RIB | stout ale reduction, whipped potato, baby carrot, broccolini 34
FILET MIGNON 8oz | grilled asparagus, crispy parmesan potatoes, demi-glace 46
BONELESS C.A.B. RIBEYE 16oz | whipped potato, grilled heirloom carrots, demi-glace 50
PRIME BONE-IN NEW YORK STRIP STEAK 16oz | seasonal mushrooms, young onions, herb butter, broccolini 56
SIDES
HAND-CUT FRIES | sea salt, herbs 8
SWEET POTATO FRIES | sea salt, herbs 7
GRILLED ASPARAGUS | 9
CRISPY PARMESAN POTATOES | parmigiano-reggiano 8
WHIPPED POTATO | 8
BROCCOLINI | garlic confit 9
SEASONAL MUSHROOMS | young onions 9
Menu items, prices and promotions are subject to change without notice.
Not all reservations are available for online booking.
If you do not find a time or date online, call the restaurant at 954-929-7030 and speak to a reservationist.
DESSERTS
PASTRY CHEF SAVANNAH’S FEATURED DESSERT | mk
KEY LIME PIE | white chocolate macadamia crust, strawberry sauce, mango, white chocolate whipped ganache 13
EIGHT LAYER CHOCOLATE CAKE | extra dark chocolate cake, whipped chocolate ganache, cacao nib tuile, market fresh berries 14
BREAKFAST MILK TRES LECHES | almond cake soaked in coconut milk, almond milk, & soy milk, honey nut crumble, strawberry sorbet (GF & DF) 13
BANANAS FOSTER BREAD PUDDING | house-made brioche, milk chocolate, rum butterscotch, candied walnuts, caramelized white chocolate, bruleed banana, butter pecan ice cream 13
AFFOGATO | illy espresso, vanilla ice cream, chocolate chip cookie 12
WHOLE GG’S KEY LIME PIE | available for take out
A service fee of 18% will be added to all checks.
Menu items, prices and promotions are subject to change without notice.
BRUNCH
Brunch is served Saturday & Sunday from 10:30 am to 3:30 pm.
We are proud to offer excellent service, food and safety. A service fee of 18% will be added to all checks.
BRUNCH COCKTAILS
MIMOSA | sparkling wine, fresh-squeezed orange juice 12
BLOODY MARIA | tequila blanco, house-made bloody mix, cilantro, spiced rim 12
SPARKLING LEMONADE SANGRIA | kettle one citron, orange, berries, lemonade, white wine 12
WATERMELON SIDECAR | nolet’s gin, combier, cucumber, lemon 13
PALOMA SPRITZ | tequila blanco, grapefruit, lime, champagne 13
ORANGE GROVE SMASH | woodford reserve bourbon, orange liqueur, mint, bitters 13
CABANA COLD BREW | havana club añejo rum, cold brew, banana, ginger 13
GRANITA CAFE | tito’s vodka, espresso, kahlúa, amaro, irish whipped cream 12
PASTRY BOARD | selection of handcrafted baked goodies 15
BELGIAN WAFFLES | toasted pecans, maple bourbon sauce, berries 14
FRENCH TOAST | canadian maple syrup, whipped cream, raspberry puree 16
OMELETTE DU JOUR | chef’s seasonal preparation, breakfast potatoes 15
MILLIONAIRE EGGS BENEDICT ON THE WATERFRONT | house biscuits, poached farm-fresh eggs, house-cured bacon, jumbo lump crab, béarnaise sauce 22
OPEN-FACE SHORT RIB GRILLED CHEESE | beefsteak tomato, caramelized onions, cheddar cheese, 2 fried eggs, breakfast potatoes 22
QUINOA HASH | two sunnyside eggs, quinoa, roasted cauliflower, carrots, young onions, sweet peppers 18
AVOCADO TOAST | hass avocado, grilled sourdough, heirloom tomato, feta 14 | add egg 3
SEASONAL FRUIT PLATE | local honey drizzle, whipped cream 15
RAW BAR
FLORIDA STONE CRAB CLAWS | mkt
CHILLED ALASKAN KING CRAB LEGS | mkt
SEASONAL RAW OYSTER SELECTION HALF / DOZEN | mkt
CHILLED MAINE LOBSTER HALF / WHOLE | mkt
JUMBO SHRIMP COCKTAIL | mkt
GRAND CHILLED SEAFOOD TOWER | stone crab claws, oysters, cocktail shrimp, middleneck clams, maine lobster, tuna poke
for 2 • for 4 • for 6 | mkt
STARTERS & SALADS
CHEF’S DAILY SOUP CONCEPTION | mkt
CAULIFLOWER ROAST | sweet pepper romesco sauce, aged manchego cheese, toasted pepitas 12
BRUSSELS SPROUTS | miso vinaigrette, sesame seed, drunken raisins, chili thread 11
CALAMARI ‘FRITTO MISTO’ | zucchini, carrots, wild arugula, lemon-herb aioli 17
POW! POW! SHRIMP | sweet & spicy chili sauce, asian slaw 18
CRAB & AVOCADO TOAST | jumbo lump crab, hass avocado, grilled sourdough, herb remoulade, fine herbs 22
CAESAR SALAD | romaine hearts, parmigiano reggiano, garlic-herb crouton 12
THE WEDGE | iceberg, cherry tomato, radish, smoky bacon, blue cheese 12
BABY GREENS | orange-thyme vinaigrette, spiced pepitas, hearts of palm, carrot ribbons, shaved radish, feta cheese 12
GG’S LUNCH COMBO | cup of chef’s daily soup & half caesar or baby greens 15
ADD: organic chicken breast 10 | grilled shrimp 12 | broiled lobster tail mkt
SANDWICHES & MAINS
WHOLE FISH SELECTION | chef’s presentation ‘du jour’ mkt
LOBSTER ROLL | half maine lobster, celery, mayo, toasted split bun 25
GG’S NATURAL BLACK ANGUS BURGER | aged white cheddar, bacon, onion marmalade, aioli, house pickle 18
MAHI SANDWICH | toasted brioche, lemon aioli, tomato, bibb lettuce 18
QUINOA ‘TABBOULEH’ | tomato, toasted pita, hummus, red lentils, brussels sprouts, eggplant baba ghanoush 18
SEAFOOD PRIMAVERA | ribbon pasta, shrimp, scallops, mussels, clams, calamari, julienne vegetable, bisque 34
TUNA POKE BOWL | brown rice, gyoza crisps, seaweed salad, cucumber, scallion, avocado, wasabi mayo, ponzu vinaigrette 24
SALMON | sugar snap peas, happy rice, banh mi vegetable, yuzu emulsion 28
‘MOULES FRITES’ | p.e.i. mussels, white wine, garlic, citrus, fresh herbs, crispy hand-cut fries 26
FILET MIGNON 8oz | grilled asparagus, crispy parmesan potatoes, demi-glace 46
sandwiches include choice of hand-cut fries, sweet potato fries, caesar salad, or baby greens
SIDES
BREAKFAST POTATOES | sweet peppers, onions 7
THICK-CUT HOUSE-CURED BACON | 7
BRIOCHE OR WHOLE GRAIN | toast 4
HAND-CUT FRIES | sea salt, herbs 8
SWEET POTATO FRIES | sea salt, herbs 7
GRILLED ASPARAGUS | 9
CRISPY PARMESAN POTATOES | parmigiano-reggiano 8
BROCCOLINI | garlic confit 9
Menu items, prices and promotions are subject to change without notice.
WINE
We are proud to offer excellent service, food and safety. A service fee of 18% will be added to all checks.
WINES BY THE GLASS
SPARKLING
PROSECCO | Lunetta, Italy, ’19 | 12 | 42
PROSECCO ROSÉ | Col de Salici, Italy, ’18 | 12 | 42
YULUPA BRUT | California, ’17 | 12 | 48
BRUT | Nicolas Feuillatte, France, ’17 | 20 | 110
RED
MALBEC | Reserva, Finca Flichman, Argentina, ’19 | 11 | 46
PINOT NOIR | Barton & Guestier “Bistro,” Corsica, France, ’20 | 11 | 40
PINOT NOIR | Rodney Strong, Russian River, CA, ’18 | 14 | 49
PINOT NOIR | Belle Glos Clark & Telephone, CA, ’20 | 18 | 76
MERLOT | Anterra, Italy, ’20 | 12 | 42
CABERNET | Josh Cellars, CA, ’18 | 13 | 49
CABERNET | Napa Cellars, Napa Valley, CA, ’18 | 18 | 64
CABERNET | Jordan, Alexander Valley, CA, ’17 | 24 | 120
ROSÉ
ROSÉ | Tourmaline, Côtes de Provence, France, ’20 | 12 | 46
ROSÉ | Fleurs de Prairie, “Côtes de Provence,” France, ’20 | 14 | 49
ROSÉ | Whispering Angel, France, ’20 | 16 | 58
WHITE
RIESLING | Chateau Ste. Michelle, WA, ’20 | 12 | 42
PINOT GRIGIO | Ruffino, “Lumina,” Italy, ’20 | 11 | 40
PINOT GRIGIO | Santa Margherita, Italy, ’20 | 16 | 59
SAUVIGNON BLANC | Joel Gott, CA, ’20 | 12 | 44
SAUVIGNON BLANC | Kim Crawford, New Zealand, ’21 | 13 | 49
CHARDONNAY | La Crema, CA, ’20 | 13 | 46
CHARDONNAY | Napa Cellars, Napa Valley, CA, ’18 | 15 | 54
CHARDONNAY | Stag’s Leap Wine Cellars, “Karia,” Napa Valley, CA, ’19 | 16 | 59
WINES BY THE BOTTLE
CHAMPAGNE & SPARKLING
BRUT PRESTIGE | Mumm Napa, Napa Valley, CA, ’18 | 58
BLANC DE NOIR | Gloria Ferrer, Sonoma, CA, ’18 | 56
RUT | Moët & Chandon, Imperial, France, ’18 | 120
BRUT | Perrier-Jouët, France, ’16 | 130
BRUT | Veuve Clicquot, “Yellow Label,” France, ’18 | 148
BRUT | Dom Pérignon, France, ’12 | 395
BRUT | “Cristal,” Marne, France, ’12 | 425
ROSÉ | Chateau Ste. Michelle, WA, ’18 | 48
ROSÉ | Veuve Clicquot, Reims, France, ’18 | 155
ROSÉ | Perrier-Jouët, “Blason Rosé,” France, ’16 | 180
WHITE & ROSÉ
OLD WORLD – SLIGHTLY SWEET, DRY & FULL BODIED
RIESLING | Trimbach, Alsace, France, ’19 | 56
ALBARIÑO | Ramón Bilbao, Valinas, Spain, ’20 | 48
SANCERRE | Château de Sancerre, France, ’20 | 60
PINOT GRIGIO | Santa Cristina, “Antinori,” Italy, ’20 | 44
PINOT GRIGIO | Felluga, Italy, ’19 | 54
CHABLIS | William Fevre, France, ’19 | 66
POUILLY-FUISSÉ | Louis Latour, “Mâconnais,” Burgundy, France, ’19 | 62
WHITE BURGUNDY | Mâcon-Lugny, “Les Charmes,” France, ’19 | 44
WHITE BORDEAUX | Barton & Guestier, France, ’19 | 44
ROSÉ | Tormaresca, Calafuria Rosato, Italy, ’20 | 46
ROSÉ | Château La Gordonne, Côtes de Provence, France, ’20 | 48
VERMENTINO | Antinori, Italy, ’20 | 46
NEW WORLD – LIGHT & FRUITY TO RICH & FULL BODIED
RIESLING | Chateau Ste. Michelle, “Eroica,” WA, ’19 | 46
WHITE BLEND | Conundrum, CA, ’19 | 46
PINOT GRIS | Erath, OR, ’19 | 44
SAUVIGNON BLANC | Groth, Napa Valley, CA, ’20 | 46
CHARDONNAY | Patz & Hall, Sonoma, CA ’17 | 69
CHARDONNAY | Charles Krug, Carneros, CA, ’19 | 52
CHARDONNAY | Robert Mondavi, Napa Valley, CA, ’18 | 52
CHARDONNAY | Jordan, Russian River Valley, CA ’19 | 79
CHARDONNAY | Cakebread, Napa Valley, CA, ’20 | 96
CAPTAIN’S LIST
WHITE BURGUNDY | Puligny-Montrachet, France, ’18 | 190
AMARONE | Bertani, Veneto, Italy, ’12 | 240
SUPER TUSCAN | Antinori, “Tignanello,” Italy, ’18 | 260
CABERNET | Silver Oak, Alexander Valley, CA, ’17 | 175
CABERNET | Cakebread, Napa Valley, CA, ’18 | 170
CABERNET | Rodney Strong, “Crown,” Sonoma, CA, ’14 | 180
CABERNET | Nickel & Nickel, Napa Valley, CA, ’18 | 225
CABERNET | Silverado, “SOLO,” Napa Valley, CA, ’14 | 220
CABERNET | Charles Krug, “Howell Mountain,” CA, ’17 | 240
CABERNET | Opus One, “Overture,” Napa Valley, CA, ’16 | 275
CABERNET | Far Niente, Napa Valley, CA, ’18 | 275
CABERNET | Joseph Phelps, “Insignia,” Napa Valley, CA, ’18 | 475
CABERNET | Opus One, Mondavi/Rothschild, Napa Valley, CA, ’17 | 550
RED
OLD WORLD – BOLD, FULL-BODY & INTENSE
CÔTES DU RHÔNE | J. Vidal-Fleury, France, ’17 | 40
BEAUJOLAIS | Château de La Chaize, “Brouilly,” France, ’19 | 44
BURGUNDY | Louis Latour, “Bourgogne,” France, ’20 | 45
BORDEAUX | Barton & Guestier, “Chateau Magnol,” France, ’18 | 46
BORDEAUX | Château de la Coste, “Margaux,” France, ’16 | 80
BORDEAUX | Louis Latour, Nuits-Saint-Georges, France, ’18 | 142
CHIANTI | Ruffino, Italy, ’20 | 42
CHIANTI CLASSICO | Antinori “Pèppoli,” Tuscany, Italy, ’18 | 52
TUSCAN BLEND | Villa Antinori, “Toscana,” Tuscany, Italy, ’18 | 65
BARBARESCO | Marchesi di Barolo, Italy, ’16 | 89
BAROLO | Fontanafredda, Piedmont, Italy, ’16 | 98
BRUNELLO | Col d’Orcia, “di Montalcino,” Italy, ’16 | 136
RIOJA | Campo Viejo, “Gran Reserva,” Spain, ’14 | 56
RIOJA | Marqués de Murrietta, Spain, ’16 | 66
NEW WORLD – SOFT, SILKY & FRUIT FORWARD
PINOT NOIR | Meiomi, Sonoma, CA, ’17 | 56
PINOT NOIR | Erath, Willamette Valley, OR, ’17 | 78
PINOT NOIR | Patz & Hall, CA, ’17 | 79
MALBEC | Terrazas de los Andes “Reserva,” Mendoza, Argentina, ’18 | 44
MALBEC | Luigi Bosca, Mendoza, Argentina, ’19 | 52
SHIRAZ | Peter Lehmann, Australia, ’16 | 49
MERLOT | Chateau Ste. Michelle, “Indian Wells,” WA, ’18 | 48
MERLOT | Rutherford Hill, Napa Valley, CA, ’19 | 58
MERLOT | Duckhorn, Napa Valley, CA, ’18 | 126
CABERNET | Simi, “Landslide,” Alexander Valley, CA, ’17 | 78
CABERNET | Charles Krug, Napa Valley, CA, ’18 | 72
CABERNET | Conn Creek, Napa Valley, CA, ’18 | 66
CABERNET | Robert Mondavi, Napa Valley, CA, ’19 | 84
CABERNET | Sequoia Grove, Rutherford, CA, ’18 | 96
CABERNET | BV, “Tapestry,” Napa Valley, CA, ’17 | 130
CABERNET | Groth, Oakville, CA, ’18 | 169
CABERNET | Antinori Family Estate, “Antica,” Napa Valley, CA, ’17 | 120
CABERNET | Stag’s Leap Wine Cellars, “Artemis,” Napa, CA, ’18 | 150
MERITAGE | Girard, “Artistry,” Napa Valley, CA, ’18 | 106
RED BLEND | Murrieta’s Well, “The Spur,” CA, ’19 | 56
RED BLEND | The Prisoner Wine Company, “Unshackled,” CA, ’19 | 64
RED BLEND | The Prisoner Wine Company, Napa Valley, CA, ’19 | 105
RED BLEND | Conn Creek, “Anthology,” Napa Valley, CA, ’18 | 120
LARGE-FORMAT
CABERNET | Charles Krug, Napa Valley, CA, ’17 | magnum 250
CABERNET | Cakebread Cellars, Napa Valley, CA, ’17 | magnum 325
CABERNET | Duckhorn, Napa Valley, CA, ’17 | magnum 310
CABERNET | Jordan, Alexander Valley, CA, ’13 | magnum 425
A service fee of 18% will be added to all checks.
Menu items, prices and promotions are subject to change without notice.
BEER
BOTTLED
DOMESTIC | 5.5
BUD/BUD LIGHT
MILLER LITE
COORS LIGHT
YUENGLING
MICHELOB ULTRA
IMPORT & PREMIUM | 6.5
STELLA ARTOIS
GUINNESS
CORONA
HEINEKEN
PERONI
HOEGAARDEN
BLUE MOON
DOGFISH 60 MIN. IPA
LAGUNITAS
HEINEKEN 0 (NA)
SELTZER
FUNKY BUDDHA BREWERY 7
mango guava, 12oz, 4.5% abv
BON & VIV 7
lemon lime, 12oz, 4.5% abv
WHITE CLAW 7
black cherr,y 12oz, 5% abv
CRAFT
HOLLYWOOD BREWING CO. 7
“mango ipa,” hollywood, 12oz, 6.2% abv
HOLLYWOOD BREWING CO. 7
“locals only lager,” hollywood, 12oz, 4.4% abv
WYNWOOD BREWING COMPANY 7
“la rubia” blonde ale, wynwood, 12oz, 5% abv
FUNKY BUDDHA BREWERY 7
“floridian” weissbier, fort lauderdale, 12oz, 5.2% abv
DUE SOUTH BREWING CO. 7
“caramel cream ale,” boynton beach, 12oz, 5% abv
SAILFISH BREWING CO. 7
“tag & release” amber ale, ft. pierce, 12oz, 5.9% abv
SALTWATER BREWERY 7
“passion pit” passion fruit golden ale, delray beach, 12oz, 4.2% abv
COCKTAILS
SPARKLING COCKTAILS
LEMON-BASIL SPRITZ 14
housemade limoncello, basil, bitters, champagne
MANGO SBAGLIATO 14
aperol, bianco vermouth, prosecco
BUTTERFLY GIN TONIC 14
bombay gin, amaro nonino, butterfly syrup
HANDCRAFTED COCKTAILS
CITRUS SWIZZLE 14
tito’s handmade vodka, orange, velvet falernum, earl grey syrup
WATERMELON-MINT SANGRIA 14 glass – 48 pitcher
pinot grigio, watermelon, apple brandy, mint
SUNSET MARTINI 15
pinnacle vodka, pineapple, strawberry, orange
HIBISCUS GIN PUNCH 13
nolet’s dry gin, black tea, hibiscus syrup, lemon
CUCUMBER COOLER 15
grey goose vodka, st-germain, cucumber, lime, soda
TROPICAL MULE 15
absolut elyx infused with pineapple, mint, fresh pineapple, ginger beer
PLANTATION MOJITO 14
plantation pineapple rum, coconut cream, mint, lime,orange bitters
MATCHA COLADA 15
cruzan light & dark rum, appleton estate jamiaca rum, coconut, pineapple, cinnamon
PAPER PLANE 15
maker’s mark bourbon, aperol, amaro nomino quintessentia, fresh lemon
SMOKED-GRAPEFRUIT MARGARITA 15
avion silver tequila, vida mezcal, grapefruit, cointreau, orange
THE SNOW BIRD 15
canadian club whiskey, maple, becherovka
ZERO PROOF COCKTAILS
SPARKLING CITRUS SODA 8
housemade citrus syrup, lemon, club soda
ICED GREEN TEA 8
green tea, lemon, ginger-honey syrup
MANGO SHAKER 8
mango, coconut, matcha, lime
POMPOM SQUEEZE 8
pomegranate, lemon, agave
Not all reservations are available for online booking.
If you do not find a time or date online, call the restaurant at 954-929-7030 and speak to a reservationist.