WE ARE OPEN FOR DINE-IN, TAKEOUT,
AND DOCK-SIDE PICK-UP!
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 (seasonal)
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 | snow crab cluster, oysters, cocktail shrimp, middleneck clams, maine lobster, tuna poke
for 2 • for 4 • for 6 | mkt
STARTERS
CHEF’S DAILY SOUP CONCEPTION | mkt
CAULIFLOWER ROAST | sweet pepper romesco sauce, aged manchego cheese, toasted pepitas 13
BRUSSELS SPROUTS | miso vinaigrette, sesame seed, drunken raisins, chili thread 13
HARISSA-SPICED OCTOPUS | heirloom tomato, chickpea, caper, pickled onion, torn parsley 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 23
SALADS
BURRATA & ROASTED BEET | local burrata, kale chips, pistachio pesto, micro basil 19
CAESAR SALAD | romaine hearts, parmigiano-reggiano, garlic-herb crouton 12
THE WEDGE | iceberg, cherry tomato, radish, smoky bacon, blue cheese 13
BABY GREENS | orange-thyme vinaigrette, spiced pepitas, hearts of palm, carrot ribbons, shaved radish, feta cheese 12
TUNA POKE BOWL | brown rice, gyoza crisps, seaweed salad, cucumber, scallion, avocado, wasabi mayo, ponzu vinaigrette 24
GG’S LUNCH COMBO | chef’s daily soup & half caesar or baby greens 18
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
BLACKENED GROUPER TACOS | shaved cabbage, pico de gallo, fresno chili, chipotle crema 20
GRILLED CHICKEN SANDWICH | gruyere, smoky bacon, shaved fennel slaw, garlic aioli, brioche bun 18
GG’S NATURAL BLACK ANGUS BURGER | aged white cheddar, bacon, onion marmalade, aioli, house pickle 18
MAHI SANDWICH | toasted brioche, lemon aioli, tomato, onion, pickle, bibb lettuce 20
QUINOA TABBOULEH | za’atar toasted pita, brussels sprout, eggplant baba ghanoush, pickled summer veg 22
SEAFOOD PRIMAVERA | ribbon pasta, shrimp, scallops, mussels, clams, calamari, julienne vegetable, bisque 42
SALMON | happy fried rice, nori, mushroom, yuzu emulsion 34
‘MOULES FRITES’ | p.e.i. mussels, white wine, garlic, citrus, fresh herbs, crispy hand-cut fries 26
GRILLED SWORDFISH NIÇOISE | baby redskin potato, blistered tomato, haricot verts, kalamata olive, smoked tomato butter 36
FILET MIGNON 8oz | grilled asparagus, demi-glace 48
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 8
CRISPY PARMESAN POTATOES | parmigiano-reggiano 9
GRILLED ASPARAGUS | 9
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 (seasonal)
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
CCHEF’S DAILY SOUP CONCEPTION | mkt
FILET BEEF TIPS | haricots verts, soy, ginger, sesame, fresno chili 20
CAULIFLOWER ROAST | sweet pepper romesco sauce, aged manchego cheese, toasted pepitas 13
SMOKY BABA GANOUSH | roasted eggplant, miso-tahini sauce, roasted tomato, grilled pita 12
BRUSSELS SPROUTS | miso vinaigrette, sesame seed, drunken raisins, chili thread 13
HOUSE-SMOKED FISH DIP | pickled jalapeño, capers, vegetable, crisps 15
HARISSA-SPICED OCTOPUS | heirloom tomato, chickpea, citrus, caper, pickled onion, torn parsley 22
CALAMARI ‘FRITTO MISTO’ | zucchini, carrot, wild arugula, lemon-herb aioli 18
POW! POW! SHRIMP | sweet & spicy chili sauce, asian slaw 18
P.E.I. MUSSELS | white wine, garlic, citrus, fresh herbs 19
CRAB & AVOCADO TOAST | jumbo lump crab, hass avocado, grilled sourdough, herb remoulade, fine herbs 23
‘ELOTE’ – MEXICAN STREET CORN | sweet corn, cotija-crema aioli, tomatillo salsa verde, micro cilantro 10
SALADS
BURRATA & ROASTED BEET | local burrata, kale chips, pistachio pesto, micro basil 19
CAESAR SALAD | romaine hearts, parmigiano-reggiano, garlic-herb crouton 12
THE WEDGE | iceberg, cherry tomato, radish, smoky bacon, blue cheese 13
BABY GREENS | orange-thyme vinaigrette, spiced pepitas, hearts of palm, carrot ribbon, shaved radish, feta cheese 12
ADD: organic chicken breast 10 | grilled shrimp 12 | broiled lobster tail mkt
MAINS
WHOLE FISH SELECTION | chef’s presentation ‘du jour’ mkt
CHILEAN SEA BASS | baby bok choy, roasted radish, sweet soy, jasmine rice 48
SALMON | happy fried rice, nori, mushroom, yuzu emulsion 34
CIOPPINO | half maine lobster, clams, mussels, scallops, shrimp, calamari, fresh fish, seafood broth 48
GRILLED SWORDFISH NIÇOISE | baby redskin potato, blistered tomato, haricot verts, kalamata olive, smoked tomato butter 36
JUMBO ALASKAN KING CRAB LEGS | drawn butter – 1lb/2lb mkt
SEAFOOD PRIMAVERA | ribbon pasta, shrimp, scallops, mussels, clams, calamari, julienne vegetable, bisque 42
QUINOA TABBOULEH | za’atar toasted pita, brussels sprout, eggplant baba ghanoush, pickled summer veg 22
ROASTED HALF CHICKEN | broccolini, whipped potato, savory natural jus 32
BRAISED BEEF SHORT RIB | stout ale reduction, whipped potato, baby carrot, broccolini 36
FILET MIGNON 8oz | grilled asparagus, demi-glace 48
BONELESS C.A.B. RIBEYE 16oz | roasted heirloom carrot 50
PRIME BONE-IN NEW YORK STRIP STEAK 16oz | seasonal mushrooms, young onion, herb butter 58
SIDES
HAND-CUT FRIES | sea salt, herbs 8
SWEET POTATO FRIES | sea salt, herbs 8
CRISPY PARMESAN POTATOES | parmigiano-reggiano 9
WHIPPED POTATO | 8
GRILLED ASPARAGUS | 9
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 SARA’S FEATURED DESSERT | mk
KEY LIME PIEgraham craker-macadamia nut crust, mango-strawberry coulis, fresh whip, lime zest 14
CHOCOLATE HAZELNUT BAR decadent brownie, hazelnut praline, salted caramel, fresh whip, golden chocolate tuile 15
BANANAS FOSTER BREAD PUDDINGhouse-made brioche, milk chocolate, rum butterscotch, candied walnuts, caramelized white chocolate, bruleed banana, butter pecan ice cream 14
TIRAMISU marsala mascarpone mousse, espresso soaked savoiardi cookie, cocoa dust 13
AFFOGATOilly espresso, vanilla ice cream, house-made 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
APEROL SPRITZ | sparkling wine, splash soda, orange 13
BLOODY MARIA | tequila blanco, house-made bloody mix, cilantro, spiced rim 13
SPARKLING LEMONADE SANGRIA | kettle one citron, orange, berries, lemonade, white wine 13
WATERMELON SIDECAR | nolet’s gin, combier, cucumber, lemon 14
PALOMA SPRITZ | tequila blanco, grapefruit, lime, champagne 14
ORANGE GROVE SMASH | woodford reserve bourbon, orange liqueur, mint, bitters 14
CABANA COLD BREW | havana club añejo rum, cold brew, banana, ginger 14
GRANITA CAFE | tito’s vodka, espresso, kahlúa, amaro, irish whipped cream 13
BRUNCH ENTREES
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 | mkt
MILLIONAIRE EGGS BENEDICT | jumbo lump crab, poached farm-fresh eggs, buttermilk biscuit, house cured-bacon,bearnaise 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 16
RAW BAR
FLORIDA STONE CRAB CLAWS | mkt (seasonal)
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 13
BRUSSELS SPROUTS | miso vinaigrette, sesame seed, drunken raisins, chili thread 13
HARISSA-SPICED OCTOPUS | heirloom tomato, chickpea, caper, pickled onion, torn parsley 22
CALAMARI ‘FRITTO MISTO’ | zucchini, carrots, wild arugula, lemon-herb aioli 18
POW! POW! SHRIMP | sweet & spicy chili sauce, asian slaw 18
TUNA POKE BOWL | brown rice, gyoza crisps, seaweed salad, cucumber, scallion, avocado, wasabi mayo, ponzu vinaigrette 24
CRAB & AVOCADO TOAST | jumbo lump crab, hass avocado, grilled sourdough, herb remoulade, fine herbs 22
BURRATA & ROASTED BEET | local burrata, kale chips, pistachio pesto, micro basil 19
CAESAR SALAD | romaine hearts, parmigiano reggiano, garlic-herb crouton 12
THE WEDGE | iceberg, cherry tomato, radish, smoky bacon, blue cheese 13
BABY GREENS | orange-thyme vinaigrette, spiced pepitas, hearts of palm, carrot ribbons, shaved radish, feta cheese 12
GG’S LUNCH COMBO | chef’s daily soup & half caesar or baby greens 18
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, onion, pickle, bibb lettuce 20
QUINOA TABBOULEH | za’atar toasted pita, brussels sprout, eggplant baba ghanoush, pickled summer veg 22
SEAFOOD PRIMAVERA | ribbon pasta, shrimp, scallops, mussels, clams, calamari, julienne vegetable, bisque 42
SALMON | happy fried rice, nori, mushroom, yuzu emulsion 32
‘MOULES FRITES’ | p.e.i. mussels, white wine, garlic, citrus, fresh herbs, crispy hand-cut fries 26
FILET MIGNON 8oz | grilled asparagus, demi-glace 48
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 | 8
BRIOCHE OR WHOLE GRAIN | toast 4
HAND-CUT FRIES | sea salt, herbs 8
SWEET POTATO FRIES | sea salt, herbs 8
CRISPY PARMESAN POTATOES | parmigiano-reggiano 9
GRILLED ASPARAGUS | 9
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 13 | 44
PROSECCO ROSÉ | Col de Salici, Italy 14 | 46
BRUT | Charles Lafitte, France 14 | 50
BRUT | Nicolas Feuillatte, France 20 | 110
WHITE
RIESLING | Chateau Ste. Michelle, WA, ’21 | 13 | 44
PINOT GRIGIO | Ruffino, “Lumina,” Italy, ’21 | 13 | 44
PINOT GRIGIO | Santa Margherita, Italy, ’21 | 17 | 62
SAUVIGNON BLANC | Joel Gott, CA, ’21 | 13 | 44
SAUVIGNON BLANC | Kim Crawford, New Zealand, ’22 | 14 | 50
CHARDONNAY | La Crema, Sonoma Coast, CA, ’20 | 14 | 50
CHARDONNAY | Napa Cellars, Napa Valley, CA, ’20 | 17 | 58
CHARDONNAY | Patz & Hall, Sonoma, CA, ’20 | 19 | 69
ROSÉ
ROSÉ | “Barton & Guestier, “Tourmaline,” France, ’21 | 12 | 42
ROSÉ | Fleurs de Prairie, “Côtes de Provence,” France, ’21 | 14 | 50
ROSÉ | Whispering Angel, France, ’21 | 17 | 62
RED
MALBEC | Finca Flichman, “Misterio Reserva,” Argentina, ’19 | 13 | 42
PINOT NOIR | Barton & Guestier, “Bistro,” Corsica, France, ’19 | 13 | 42
PINOT NOIR | Rodney Strong, Russian River, CA, ’18 | 16 | 60
PINOT NOIR | Belle Glos Clark & Telephone, CA, ’21 | 19 | 78
MERLOT | Anterra, Italy, ’21 | 14 | 48
CABERNET | Josh Cellars, CA, ’20 | 14 | 50
CABERNET | Napa Cellars, Napa Valley, CA, ’19 | 20 | 80
CABERNET | Jordan, Alexander Valley, CA, ’18 | 30 | 115
WINES BY THE BOTTLE
CHAMPAGNE & SPARKLING
BRUT PRESTIGE | Mumm Napa, Napa Valley, CA | 60
BLANC DE NOIR | Gloria Ferrer, Sonoma, CA | 58
BRUT | Moët & Chandon, “Imperial,” France | 130
BRUT | Perrier-Jouët, France | 140
BRUT | Veuve Clicquot, “Yellow Label,” France | 170
BRUT | Dom Pérignon, France | 425
BRUT | Louis Roederer, “Cristal,” Marne, France | 575
ROSÉ | Chateau Ste. Michelle, WA | 58
ROSÉ | Veuve Clicquot, Reims, France | 190
ROSÉ | Perrier-Jouët, “Blason Rosé,” France | 180
WHITE & ROSÉ
OLD WORLD – SLIGHTLY SWEET, DRY & FULL BODIED
RIESLING | Trimbach, Alsace, France, ’20 | 56
SANCERRE | Château de Sancerre, France, ’21 | 85
PINOT GRIGIO | Santa Cristina, “Antinori,” Italy, ’21 | 44
PINOT GRIGIO | Felluga, Italy, ’20 | 65
CHABLIS | William Fevre, France, ’20 | 80
POUILLY-FUISSÉ | Louis Latour, Mâconnais, Côte-d’Or, France, ’20 | 80
WHITE BURGUNDY | Mâcon-Lugny, “Les Charmes,” France, ’20 | 65
WHITE BORDEAUX | Barton & Guestier, Bordeaux, France, ’19 | 45
ROSÉ | Château La Gordonne, Côtes de Provence, France, ’21 | 56
VERMENTINO | Antinori, Italy, ’21 | 48
NEW WORLD – LIGHT & FRUITY TO RICH & FULL BODIED
RIESLING | Chateau Ste. Michelle, “Eroica,” WA, ’21 | 46
WHITE BLEND | Conundrum, CA, ’21 | 46
PINOT GRIS | Erath, OR, ’21 | 44
SAUVIGNON BLANC | Groth, Napa Valley, CA, ’21 | 54
CHARDONNAY | Robert Mondavi, Napa Valley, CA, ’19 | 52
CHARDONNAY | Jordan, Russian River Valley, CA, ’19 | 85
CHARDONNAY | Cakebread Cellars, Napa Valley, CA, ’21 | 96
CAPTAIN’S LIST
WHITE BURGUNDY | Puligny-Montrachet, France, ’21 | 250
BORDEAUX | Louis Latour, “Nuits Saint Georges,” France, ’17 | 220
SUPER TUSCAN | Antinori, “Tignanello,” Italy, ’19 | 295
SANGIOVESE | Solaia, Antinori, Tuscany, Italy, ’18 | 650
RED BLEND | Antinori, “Guado al Tasso,” Bolgheri Superiore, Italy, ’18 | 250
CABERNET | Silver Oak, Alexander Valley, CA, ’18 | 190
CABERNET | Cakebread Cellars, Napa Valley, CA, ’19 | 198
CABERNET | Caymus, Napa Valley, CA, ’20 | 250
CABERNET | Nickel & Nickel, Napa Valley, CA, ’19 | 250
CABERNET | Silverado, “SOLO,” Napa Valley, CA, ’14 | 250
CABERNET | Charles Krug, “Howell Mountain,” CA, ’18 | 325
CABERNET | Opus One, “Overture,” Napa Valley, CA | 295
CABERNET | Far Niente, Napa Valley, CA, ’18 | 295
CABERNET | Joseph Phelps, “Insignia,” Napa Valley, CA, ’18 | 650
CABERNET | Opus One, Mondavi/Rothschild, Napa Valley, CA | 625
RED
OLD WORLD – BOLD, FULL-BODY & INTENSE
CÔTES DU RHÔNE | J. Vidal-Fleury, France, ’19 | 40
BEAUJOLAIS | Château de La Chaize, “Brouilly,” France, ’19 | 65
PINOT NOIR | Louis Latour, “Bourgogne,” France, ’18 | 45
BORDEAUX | Barton & Guestier, “Chateau Magnol,” France, ’18 | 56
BORDEAUX | Château de la Coste, “Margaux,” France, ’18 | 85
FRENCH BLEND | Gérard Bertrand, La Forge, France | 140
CHIANTI | Ruffino, Italy, ’20 | 42
CHIANTI CLASSICO | Marchese Antinori, Tignanello, Italy | 110
TUSCAN BLEND | Antinori, “Villa Antinori,” Tuscany, Italy, ’20 | 65
BARBARESCO | Marchesi di Barolo, Piedmont, Italy, ’19 | 92
BAROLO | Fontanafredda, Piedmont, Italy, ’16 | 108
BRUNELLO | Col d’Orcia, “di Montalcino,” Tuscany, Italy, ’17 | 136
RIOJA | Campo Viejo, “Gran Reserva,” Spain, ’15 | 58
RIOJA | Marqués de Murrietta, “Reserva,” Spain, ’17 | 66
NEW WORLD – SOFT, SILKY & FRUIT FORWARD
PINOT NOIR | Meiomi, Sonoma, CA, ’21 | 56
PINOT NOIR | Erath, Willamette Valley, OR, ’19 | 78
PINOT NOIR | Patz & Hall, Sonoma, CA, ’18 | 85
MALBEC | Terrazas de los Andes, “Reserva,” Mendoza, Argentina, ’20 | 44
MALBEC | Luigi Bosca, Mendoza, Argentina, ’20 | 52
SHIRAZ | Angove, McLaren Vale, Australia, ’19 | 49
MERLOT | Rutherford Hill, Napa Valley, CA, ’19 | 65
MERLOT | Duckhorn, Napa Valley, CA, ’20 | 130
CABERNET | Simi, “Landslide,” Alexander Valley, CA, ’18 | 90
CABERNET | Charles Krug, Napa Valley, CA, ’19 | 95
CABERNET | Conn Creek, Napa Valley, CA, ’19 | 70
CABERNET | Robert Mondavi, Napa Valley, CA, ’19 | 90
CABERNET | Sequoia Grove, Rutherford, CA, ’19 | 110
CABERNET | BV, “Tapestry,” Napa Valley, CA, ’17 | 140
CABERNET | Rodney Strong, Alexander’s Crown, Sonoma, CA, ’14 | 130
CABERNET | Groth, Oakville, CA, ’18 | 175
CABERNET | Antinori Family Estate, “Antica,” Napa Valley, CA, ’18 | 135
CABERNET | Stag’s Leap Wine Cellars, “Artemis,” Napa, CA, ’20 | 190
MERITAGE | Girard, “Artistry,” Napa Valley, CA, ’18 | 115
RED BLEND | Murrieta’s Well, “The Spur,” CA, ’19 | 56
RED BLEND | The Prisoner Wine Company, “Unshackled,” CA, ’21 | 75
RED BLEND | The Prisoner Wine Company, Napa Valley, CA, ’21 | 105
RED BLEND | Conn Creek, “Anthology,” Napa Valley, CA, ’19 | 120
LARGE-FORMAT
CABERNET | Charles Krug, Napa Valley, CA, ’17 | magnum 295
CABERNET | Cakebread Cellars, Napa Valley, CA, ’19 | magnum 350
CABERNET | Duckhorn, Napa Valley, CA, ’18 | magnum 340
CABERNET | Jordan, Alexander Valley, CA, ’13 | magnum 450
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
HANDCRAFTED COCKTAILS
FRESH CUCUMBER COOLER 15
tito’s handmade vodka, st-germain, cucumber,
lemon, soda
RASPBERRY FIZZ 15
gray whale gin, aperol, lemon, aquafaba, prosecco
THYME & HONEY GIN TONIC 14
gin mare, lemon, thyme & honey syrup, orange bitters
TROPICAL MULE 15
abslout elyx vodka, pineapple, lime,
barritt’s ginger beer
PLANTATION MOJITO 15
plantation pineapple rum, coconut cream, lime,
mint, angostura
SUNSET MARTINI 15
infused vodka, pineapple, strawberry, cointreau
SMOKED GRAPEFRUIT MARGARITA 15
hornito’s blanco tequila, los vecinos mezcal, grapefruit,
campari, cointreau
CHARRED PINEAPPLE DAIQUIRI 16
appleton 12yr jamaican rum, charred pineapple,
lime, angostura
SMOKED OLD FASHIONED 18
knob creek 9yr bourbon, knob creek rye, demerara,
barrel aged bitters, apple wood
ZERO PROOF COCKTAILS
ICED GREEN TEA 8
japanese green tea, lemon, thyme, honey
MANGO MATCHA SHAKER 8
mango, coconut, matcha, lime
POMPOM SQUEEZE 8
pomegranate, lemon, agave
HAPPY HOUR
MONDAY – FRIDAY 3:30PM TO 6:30PM AT OUR BARS OR SPECIAL AREAS ONLY
featured liquors neat or with mixer 6.50
We are proud to offer excellent service, food and safety.
A service fee of 18% will be added to all checks.
MARTINIS
GG’S MARTINI or MANHATTAN 10
COSMOPOLITAN | Pinnacle citrus vodka, triple sec 8.5
MANGO MARTINI | Pinnacle vodka, triple sec, mango purée 8.5
PIÑA COLADA MARTINI | Cruzan coconut rum, coconut cream, pineapple, lime 8.5
SUNSET MARTINI | Pinnacle vodka infused with strawberries & pineapple, Torres orange liqueur, cranberry, lime 8.5
SKINNY MARGARITA MARTINI | Hornitos plata tequila, low-calorie agave nectar, fresh lime 8.5
BEER
BOTTLES – DOMESTIC 4 | BUDWEISER, BUD LIGHT, COORS LIGHT, MILLER LITE, MICHELOB ULTRA, YUENGLING, O’DOUL’S (NA,) HEINEKEN 0 (NA)
IMPORT & PREMIUM 4.5 | HEINEKEN, CORONA,GUINNESS, STELLA ARTOIS, BLUE MOON
CRAFT
DOGFISH HEAD | 60 MIN IPA 6
FUNKY BUDDHA | Floridian Hefeweizen 6
HOLLYWOOD BREWING CO. | Mango IPA 6
HOLLYWOOD BREWING CO. | Locals Only Lager LOL 6
WINE
HOUSE WINE | BY THE GLASS 7.5
SAUVIGNON BLANC | PINOT GRIGIO | MERLOT | CABERNET SAUVIGNON
SELECT WINE | BY THE GLASS
CABERNET | Wente, California 9.5
PINOT NOIR | Barton & Guestier “Bistro,” Corsica, France 9
SAUVIGNON BLANC | Brancott, New Zealand 9
CHARDONNAY | Napa Cellars, Napa Valley, CA 9
PROSECCO | Lunetta, Italy 9.5
ROSÉ | Tourmaline, Côtes de Provence, France 9
RAW BAR
FRESH OYSTERS ON THE HALF SHELL | 2.25 ea • min 6
OYSTER SHOOTERS | shucked, lemon, cocktail sauce 4 ea
choose Tito’s handmade vodka or Sauza tequila floater
FRESH CHILLED CLAMS | doz 9
SMALL PLATES
FLORIDA CEDAR KEY STEAMERS | middleneck clams, Funky Buddha brew, tomatoes, herbs 12
HOUSE-SMOKED FISH DIP | pickled jalapeño, capers, vegetables, crisps 10
‘ELOTE’ – MEXICAN STREET CORN | sweet corn, cotija-crema aioli, tomatillo salsa verde, micro cilantro 6
SASHIMI-GRADE TUNA POKE ‘TOSTADA’ | gyoza crisps, sweet soy, cucumber, scallion, avocado, wasabi mayo 10
POW! POW! SHRIMP | sweet & spicy chili sauce, asian slaw 12
CALAMARI ‘FRITTO MISTO’ | zucchini, carrots, red ribbon sorrel, lemon-herb aioli 11
P.E.I. MUSSELS | white wine, garlic, citrus, fresh herbs 11
ANGUS BEEF SLIDERS | aged white cheddar, onion marmalade, herb mayo 7
SMOKY BABA GANOUSH | roasted eggplant, miso-tahini sauce, roasted tomato, grilled pita 8
HOUSEMADE TRUFFLE FRIES | rosemary, parmesan, citrus-garlic aioli 8
CAULIFLOWER ROAST | sweet pepper romesco sauce, aged manchego cheese, toasted pepitas 9
BREAD SERVICE | 2.5
Consumer Information: There is risk associated with consuming raw oysters.If you have chronic illness of the liver, stomach, or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. IF UNSURE OF YOUR RISK, CONSULT A PHYSICIAN.
Menu items and prices 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.