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* Every day 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 with our 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
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 | lump crab cocktail, oysters, cocktail shrimp, middle neck 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 16
CALAMARI ‘FRITTO MISTO’ | zucchini, carrots, wild arugula, lemon herb aioli 15
POW! POW! SHRIMP | sweet & spicy chili sauce, asian slaw 17
CRAB & AVOCADO TOAST | jumbo lump crab, hass avocado, grilled sourdough, herb remoulade, fine herbs 18
CAESAR SALAD | romaine hearts, parmigiano reggiano, garlic-herb crouton 11
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 13
ADD: organic chicken breast 8 | grilled shrimp 10 | broiled lobster tail 22
SANDWICHES & MAINS
WHOLE FISH SELECTION | chef’s presentation ‘du jour’ mkt
LOBSTER ROLL | half maine lobster, celery, mayo, toasted split bun 22
BLACKENED GROUPER TACOS | spicy cabbage slaw, pico de gallo, cotija cheese, cilantro 16
GRILLED CHICKEN ‘CLUB’ SANDWICH | fontina, smoky bacon, crisp lettuce, tomato, dijonnaise 14
GG’S NATURAL BLACK ANGUS BURGER | aged white cheddar, bacon, onion marmalade, aioli, house pickle 16
MAHI SANDWICH | toasted brioche, lemon aioli, tomato, bibb lettuce 18
QUINOA ‘TABBOULEH’ | tomato, toasted pita, hummus, red lentils, brussels sprouts, eggplant baba ghanoush 16
PASTA PRIMAVERA | pappardelle pasta, zucchini, asparagus, tomatoes, roasted peppers, basil, parmigiano reggiano 14
TUNA POKE BOWL | brown rice, gyoza crisps, seaweed salad, cucumber, scallion, avocado, wasabi mayo, ponzu vinaigrette 24
GRILLED SALMON | sugar snap peas, happy rice, banh mi vegetable, yuzu emulsion 24
ROASTED GROUPER | brocollini, garlic confit, fresno chilies, za’atar spiced red lentils, roasted tomato-lemon vinaigrette 30
‘MOULES FRITES’ | p.e.i. mussels, white wine, garlic, citrus, fresh herbs, crispy hand-cut fries 22
FILET MIGNON 8oz | grilled asparagus, crispy parmesan potatoes, demi-glace 44
sandwiches include choice of hand-cut fries, sweet potato fries, caesar salad, or baby greens
SIDES
HAND-CUT FRIES | sea salt, herbs 6
SWEET POTATO FRIES | sea salt, herbs 6
GRILLED ASPARAGUS | 8
CRISPY PARMESAN POTATOES | parmigiano reggiano 7
BROCOLLINI | garlic confit 8
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
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 | lump crab cocktail, oysters, cocktail shrimp, middle neck 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
SMOKY BABA GANOUSH | roasted eggplant, miso-tahini sauce, roasted tomato, grilled pita 8
BRUSSELS SPROUTS | miso vinaigrette, sesame seed, drunken raisins, chili thread 11
SASHIMI-GRADE TUNA POKE ‘TOSTADA’ | gyoza crisps, sweet soy, cucumber, scallion, avocado, wasabi mayo 14
HARISSA SPICED OCTOPUS | cured olives, marinated pepper, golden raisins, red bliss potato, moroccan chermoula 16
CALAMARI ‘FRITTO MISTO’ | zucchini, carrots, wild arugula, lemon herb aioli 15
POW! POW! SHRIMP | sweet & spicy chili sauce, asian slaw 17
P.E.I. MUSSELS | white wine, garlic, citrus, fresh herbs 14
CRAB & AVOCADO TOAST | jumbo lump crab, hass avocado, grilled sourdough, herb remoulade, fine herbs 19
‘ELOTE’ – MEXICAN STREET CORN | sweet corn, cotija-crema aioli, tomatillo salsa verde, micro cilantro 8
CAESAR SALAD | romaine hearts, parmigiano reggiano, garlic-herb crouton 11
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 8 | grilled shrimp 10 | broiled lobster tail 28
MAINS
WHOLE FISH SELECTION | chef’s presentation ‘du jour’ mkt
CHILEAN SEA BASS | miso glaze, baby bok choy, roasted radish, sweet soy, jasmine rice 46
ROASTED GROUPER | brocollini, garlic confit, za’atar spiced red lentils, blistered tomato-lemon vinaigrette 34
GRILLED SALMON | sugar snap peas, happy rice, banh mi vegetable, yuzu emulsion 26
LOBSTER PRIMAVERA | pappardelle pasta, half maine lobster, zucchini, asparagus, tomato sauce, lobster butter 32
CIOPPINO | half maine lobster, clams, mussels, scallops, shrimp, calamari, fresh fish, seafood broth 38
JUMBO ALASKAN KING CRAB LEGS | choice of side, drawn butter – 1lb/2lb mkt
QUINOA ‘TABBOULEH’ | tomato, toasted pita, hummus, red lentils, brussels sprouts, eggplant baba ghanoush 18
ROASTED HALF CHICKEN | brocollini, whipped potato, savory natural jus 24
GRILLED LAMB CHOPS | baby squash, quinoa, mint-yogurt sauce 39
BRAISED BEEF SHORT RIB | stout ale reduction, whipped potato purée, baby carrot, brocollini 32
FILET MIGNON 8oz | grilled asparagus, crispy parmesan potatoes, demi-glace 44
BONELESS C.A.B. RIBEYE 16oz | whipped potato purée, grilled heirloom carrots, demi-glace 48
PRIME BONE-IN NEW YORK STRIP STEAK 16oz | seasonal mushrooms, young onions, herb butter, grilled polenta 54
SIDES
HAND-CUT FRIES | sea salt, herbs 6
SWEET POTATO FRIES | sea salt, herbs 6
GRILLED ASPARAGUS | 8
CRISPY PARMESAN POTATOES | parmigiano reggiano 7
WHIPPED POTATO PURÉE | 7
GRILLED POLENTA | 7
BROCOLLINI | garlic confit 8
SEASONAL MUSHROOMS | young onions 8
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 with our reservationist.
DESSERTS
PASTRY CHEF DANI’S FEATURED DESSERT | mk
KEY LIME PIE | white chocolate macadamia crust, strawberry sauce, mango, white chocolate whipped ganache 10
EIGHT LAYER CHOCOLATE CAKE | extra dark chocolate cake, whipped chocolate ganache, cacao nib tuile, market fresh berries 12
BREAKFAST MILK TRES LECHES | almond cake soaked in coconut milk, almond milk, & soy milk, honey nut crumble, strawberry sorbet (GF & DF) 10
BANANAS FOSTER BREAD PUDDING | house-made brioche, milk chocolate, rum butterscotch, candied walnuts, caramelized white chocolate, bruleed banana, butter pecan ice cream 10
TIRAMISU BOMBE | mascarpone mousse, coffee infused ladyfingers, kahlua glaze, chocolate shortbread, espresso anglaise, vanilla ice cream, coffee crumb 10
AFFOGATO | illy espresso, vanilla ice cream, chocolate chip cookie 10
SUNDAE DU JOUR | chef’s featured layered frozen treat mkt
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 10
BLOODY MARIA | tequila blanco, house-made bloody mix, cilantro, spiced rim 10
SPARKLING LEMONADE SANGRIA | kettle one citron, orange, berries, lemonade, white wine 12
WATERMELON SIDECAR | nolet’s gin, combier, cucumber, lemon 12
PALOMA SPRITZ | tequila, grapefruit, lime, champagne 12
ORANGE GROVE SMASH | woodford reserve bourbon, orange liqueur, mint, bitters 12
CABANA COLD BREW | havana club añejo, cold brew, banana, ginger 12
GRANITA CAFE | tito’s vodka, espresso, kahlúa, amaro, irish whipped cream 12
PASTRY BOARD | selection of hand crafted baked goodies 12
BELGIAN WAFFLES | toasted pecans, maple bourbon sauce, berries 13
FRENCH TOAST | canadian maple syrup, whipped cream, raspberry puree 15
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, sauce béarnaise 18
OPEN FACE SHORT RIB GRILLED CHEESE | beefsteak tomato, caramelized onions, cheddar cheese, two fried eggs, breakfast potatoes 20
QUINOA HASH | two sunnyside eggs, quinoa, roasted cauliflower, carrots, young onions, sweet peppers 17
SEASONAL FRUIT PLATE | local honey drizzle, whipped cream 15
RAW BAR
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 | lump crab cocktail, oysters, cocktail shrimp, middle neck 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 16
CALAMARI ‘FRITTO MISTO’ | zucchini, carrots, wild arugula, lemon herb aioli 15
POW! POW! SHRIMP | sweet & spicy chili sauce, asian slaw 17
CRAB & AVOCADO TOAST | jumbo lump crab, hass avocado, grilled sourdough, herb remoulade, fine herbs 18
CAESAR SALAD | romaine hearts, parmigiano reggiano, garlic-herb crouton 11
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 13
ADD: organic chicken breast 8 | grilled shrimp 10 | broiled lobster tail 22
SANDWICHES & MAINS
WHOLE FISH SELECTION | chef’s presentation ‘du jour’ mkt LOBSTER ROLL | half maine lobster, celery, mayo, toasted split bun 22
BLACKENED GROUPER TACOS | spicy cabbage slaw, pico de gallo, cotija cheese, cilantro 16
GRILLED CHICKEN ‘CLUB’ SANDWICH | fontina, smoky bacon, crisp lettuce, tomato, dijonnaise 14
GG’S NATURAL BLACK ANGUS BURGER | aged white cheddar, bacon, onion marmalade, aioli, house pickle 16 MAHI SANDWICH | toasted brioche, lemon aioli, tomato, bibb lettuce 18
QUINOA ‘TABBOULEH’ | tomato, toasted pita, hummus, red lentils, brussels sprouts, eggplant baba ghanoush 16
PASTA PRIMAVERA | pappardelle pasta, zucchini, asparagus, tomatoes, roasted peppers, basil, parmigiano reggiano 14
TUNA POKE BOWL | brown rice, gyoza crisps, seaweed salad, cucumber, scallion, avocado, wasabi mayo, ponzu vinaigrette 24
GRILLED SALMON | sugar snap peas, happy rice, banh mi vegetable, yuzu emulsion 24
ROASTED GROUPER | brocollini, garlic confit, fresno chilies, za’atar spiced red lentils, roasted tomato-lemon vinaigrette 30
‘MOULES FRITES’ | p.e.i. mussels, white wine, garlic, citrus, fresh herbs, crispy hand-cut fries 22
FILET MIGNON 8oz | grilled asparagus, crispy parmesan potatoes, demi-glace 44
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 | 6
BRIOCHE OR WHOLE GRAIN | toast 4
HAND-CUT FRIES | sea salt, herbs 6
SWEET POTATO FRIES | sea salt, herbs 6
GRILLED ASPARAGUS | 8
CRISPY PARMESAN POTATOES | parmigiano reggiano 7
BROCOLLINI | garlic confit 8
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 with our reservationist.
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 | 11 | 39
PROSECCO ROSÉ | Col de Salici, Italy, ’18 | 11 | 39
YULUPA BRUT | California, ’17 | 12 | 48
BRUT | Nicolas Feuillatte, France, ’17 | 16 | 90
RED
MALBEC | Reserva, Finca Flichman, Argentina, ’18 | 11 | 40
PINOT NOIR | George Duboeuf, Pays d’Oc, France, ’17 | 11 | 39
PINOT NOIR | Rodney Strong, Russian River, CA, ’18 | 13 | 49
MERLOT | Anterra, Italy, ’18 | 11 | 39
CABERNET | Josh Cellars, CA, ’18 | 13 | 49
CABERNET | Napa Cellars, Napa Valley, CA, ’16 | 16 | 59
CABERNET | Jordan, Alexander Valley, CA, ’16 | 24 | 120
ROSÉ
ROSÉ | Tormaresca, Calafuria Rosato, Italy, ’18 | 11 | 39
ROSÉ | Fleur de Prairie, “Côtes de Provence,” France, ’19 | 14 | 49
WHITE
RIESLING | Saint M, Germany, ’19 | 11 | 39
PINOT GRIGIO | Ruffino, “Lumina,” Italy, ’18 | 11 | 40
PINOT GRIGIO | Santa Margherita, Italy, ’19 | 16 | 59
SAUVIGNON BLANC | Joel Gott, CA, ’18 | 12 | 46
SAUVIGNON BLANC | Kim Crawford, New Zealand, ’20 | 13 | 49
CHARDONNAY | La Crema, CA, ’18 | 12 | 44
CHARDONNAY | Napa Cellars, Napa Valley, CA, ’18 | 14 | 52
CHARDONNAY | Stag’s Leap Wine Cellars,
“Karia,” Napa Valley, CA, ’18 | 16 | 58
WINES BY THE BOTTLE
CHAMPAGNE & SPARKLING
BRUT PRESTIGE | Mumm Napa, Napa Valley, CA, ’18 | 56
BLANC DE NOIR | Gloria Ferrer, Sonoma, CA, ’18 | 52
BRUT | Moët & Chandon, Imperial, France, ’18 | 120
BRUT | Perrier-Jouët, France, ’16 | 130
BRUT | Veuve Clicquot, “Yellow Label,” France, ’18 | 148
BRUT | Dom Pérignon, France, ’10 | 395
BRUT | “Cristal,” Marne, France, ’12 | 425
ROSÉ | Chateau Ste. Michelle, WA, ’18 | 42
ROSÉ | Veuve Clicquot, Reims, France, ’18 | 155
ROSÉ | Perrier-Jouët, “Blason Rosé,” France, ’16 | 180
WHITE & ROSÉ
OLD WORLD – SLIGHLTY SWEET, DRY & FULL BODIED
RIESLING | Trimbach, Alsace, France, ’16 | 48
ALBARIÑO | Ramón Bilbao, Valinas, Spain, ’19 | 45
SANCERRE | Château de Sancerre, France, ’18 | 54
PINOT GRIGIO | Santa Cristina, “Antinori,” Italy, ’19 | 44
CHABLIS | William Fevre, France, ’18 | 64
POUILLY-FUISSÉ | Louis Latour, “Mâconnais,” Burgundy, France, ’18 | 56
WHITE BURGUNDY | Mâcon-Lugny, “Les Charmes,” France, ’18 | 38
ROSÉ | Château La Gordonne, Côtes de Provence, France, ’17 | 45
ROSÉ | Whispering Angel, France, ’18 | 54
VERMENTINO | Antinori, Italy, ’17 | 44
NEW WORLD – LIGHT & FRUITY TO RICH & FULL BODIED
RIESLING | Château Ste. Michelle, “Eroica,” WA, ’19 | 45
WHITE BLEND | Conundrum, CA, ’19 | 38
PINOT GRIS | Erath, OR, ’16 | 39
SAUVIGNON BLANC | Groth, Napa Valley, CA, ’18 | 44
CHARDONNAY | Folie à Deux, Russian River, CA | 38
CHARDONNAY | Charles Krug, Carneros, CA, ’18 | 42
CHARDONNAY | Robert Mondavi, Napa Valley, CA, ’18 | 48
CHARDONNAY | Jordan, Russian River Valley, CA, ’18 | 79
CHARDONNAY | Cakebread, Napa Valley, CA, ’18 | 90
CAPTAIN’S LIST
WHITE BURGUNDY | Puligny-Montrachet, France, ’18 | 190
AMARONE | Bertani, Veneto, Italy, ’07 | 240
SUPER TUSCAN | Antinori, “Tignanello,” Italy, ’18 | 240
CABERNET | Silver Oak, Alexander Valley, CA, ’16 | 165
CABERNET | Cakebread, Napa Valley, CA, ’17 | 170
CABERNET | Rodney Strong, “Crown,” Sonoma, CA, ’18 | 180
CABERNET | Nickel & Nickel, Napa Valley, CA, ’18 | 195
CABERNET | Silverado, “SOLO,” Napa Valley, CA, ’14 | 220
CABERNET | Charles Krug, “Howell Mountain, ,” CA, ’13 | 240
CABERNET | Opus One, “Overture,” Napa Valley, CA, ’16 | 250
CABERNET | Far Niente, Napa Valley, CA, ’15 | 275
CABERNET | Joseph Phelps, “Insignia,” Napa, CA, ’15 | 475
CABERNET | Opus One, Mondavi/Rothschild, Napa, CA, ’16 | 550
RED
OLD WORLD – BOLD, FULL-BODY & INTENSE
BURGUNDY | Louis Latour, Bourgogne Pinot Noir, France, ’16 | 44
CÔTES DU RHÔNE | J. Vidal-Fleury, France, ’18 | 36
CHIANTI | Ruffino, Italy, ’18 | 36
CHIANTI CLASSICO | Antinori Péppoli, Tuscany, Italy, ’18 | 52
CHIANTI | Santa Margherita, Riserva, Italy, ’19 | 59
BEAUJOLAIS | Château de la Chaize, “Brouilly,” France, ’16 | 42
RIOJA | Campo Viejo, Gran Reserva, Spain, ’16 | 54
RIOJA | Marqués de Murrietta, Spain, ’15 | 64
BORDEAUX | Château de la Coste, “Margaux,” France, ’15 | 79
NUIT-SAINT-GEORGES | Louis Latour, France, ’16 | 142
TUSCAN BLEND | Villa Antinori, Italy, ’18 | 60
BAROLO | Fontanafredda, Piedmont, Italy, ’14 | 98
BARBARESCO | Marchesi di Barolo, Italy, ’16 | 89
BRUNELLO | Col d’Arcia, “di Montalcino,” Italy, ’16 | 136
NEW WORLD – SOFT, SILKY & FRUIT FORWARD
PINOT NOIR | Meiomi, Sonoma, CA, ’17 | 48
PINOT NOIR | Erath, Willamette Valley, OR, ’16 | 68
MALBEC | Terrazas de los “Reserva,” Mendoza, Argentina, ’19 | 44
MALBEC | Luigi Bosca, Mendoza, Argentina, ’18 | 52
SHIRAZ | Peter Lehmann, Australia, ’16 | 44
MERLOT | Chateau Ste. Michelle, “Indian Wells,” WA, ’18 | 46
MERLOT | Rutherford Hill, Napa Valley, CA, ’16 | 51
MERLOT | Duckhorn, Napa Valley, CA, ’17 | 120
CABERNET | Simi, “Landslide,” Alexander Valley, CA, ’16 | 67
CABERNET | Charles Krug, Napa Valley, CA, ’17 | 72
CABERNET | Conn Creek, Napa Valley, CA, ’16 | 60
CABERNET | Robert Mondavi, Napa Valley, CA, ’18 | 68
CABERNET | Sequoia Grove, Rutherford, CA, ’17 | 90
CABERNET | BV Reserve Tapestry, Napa Valley, CA, ’16 | 116
CABERNET | Groth, Oakville, CA, ’16 | 139
CABERNET | Antinori Family Estate, “Antica,” Napa, CA, ’16 | 120
CABERNET | Stag’s Leap Wine Cellars, “Artemis,” Napa, CA, ’18 | 130
MERITAGE | Girard, “Artistry,” Napa Valley, CA, ’18 | 85
RED BLEND | Murrieta’s Well, “The Spur,” CA, ’16 | 56
RED BLEND | The Prisoner, Napa Valley, CA, ’19 | 115
RED BLEND | Conn Creek, “Anthology,” Napa Valley, CA, ’14 | 120
LARGE-FORMAT
CABERNET | Charles Krug, Napa Valley, CA, ’16 | magnum 164
CABERNET | Cakebread Cellars, Napa Valley, CA, ’17 | magnum 265
CABERNET | Jordan, Alexander Valley, CA, ’13 | magnum 310
CABERNET | Duckhorn, Napa Valley, CA, ’17 | magnum 330
A service fee of 18% will be added to all checks.
Menu items, prices and promotions are subject to change without notice.
Beer & Cocktails
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
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 vodka, orange, velvet falernum, earl grey syrup
WATERMELON-MINT SANGRIA 14 glass – 48 pitcher
pinot grigio, watermelon, apple brandy, mint
SUNSET MARTINI 15
infused vodka, pineapple, strawberry, orange
HIBISCUS GIN PUNCH 13
nolet’s dry gin, black tea, hibiscus syrup, lemon
CUCUMBER COOLER 15
pinnacle 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
triple rum blend, coconut, pineapple, cinnamon
SMOKED-GRAPEFRUIT MARGARITA 15
avion silver tequila, vida mezcal, grapefruit, cointreau, orange
THE SNOW BIRD 15
canadian whiskey, maple, becherovka
HOLLYWOOD NIGHTS 15
bulleit rye, carpano antica, cognac, bénédictine
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
A service fee of 18% will be added to all checks.
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 with our reservationist.