APPETIZERS |
|
| BUFFALO STYLE CHICKEN WINGS Served with Crisp Celery, Carrot Sticks, Bleu Cheese Dip |
9 |
| CHILLED SHRIMP COCKTAIL Served with Traditional Cocktail Sauce |
11 |
| CHICKEN QUESADILLA Pulled Grilled Chicken, Guacamole, Tomato Salsa, and Sour Cream |
10 |
| SESAME CRUSTED SAKU TUNA Served with Pickled Ginger and Wasabi Drizzle |
11 |
| CRISPY SHRIMP Six Fried Shrimp with Two Dipping Sauces: Mango Sweet Chili Sauce and Traditional Cocktail Sauce |
11 |
| FRIED GULF OYSTERS Eight Gulf Oysters, lightly breaded and Served with Garlic Chili Sauce |
9 |
SOUPS |
|
| CHEF'S CULINARY CREATION OF THE DAY Cup Bowl |
4 5 |
| FRESH FLORIDA VEGETABLE SOUP OF THE DAY Cup Bowl |
4 5 |
SALADS |
|
| Add Chicken to any Salad Add Salmon to any Salad |
4 8 |
| CLASSICAL CAESAR Hand Torn Romaine Lettuce and Shredded Parmesan, Tossed In A Creamy Caesar Dressing |
7 |
| TRILOGY OF SALADS Grilled Chicken, Island Shrimp, and Deviled Egg Salad, with Tomato, Cucumber, and Spring Greens, Served with House Vinaigrette Dressing |
9 |
| COBB SALAD Grilled Chicken with Avocado, Tomato, Bacon, Bleu Cheese, and Chopped Egg, Served with Choice of Dressing |
9 |
| TREASURE ISLAND SALAD Mixed Baby Lettuce, Toasted Black Walnuts, Red Seedless Grapes, and Maytag Bleu Cheese, Served with Balsamic Dressing |
7 |
| T.I. CRABCAKE SALAD Jumbo Lump Crab Cake with a Crunchy Panko Crust over Mixed Baby Lettuce, with Tomato, Cucumber, and Fresh Avocado, Served with Citrus Vinaigrette Dressing |
16 |
| SPINACH AND PEAR SALAD Baby Spinach Leaf with Sundried Cranberries, Bleu Cheese and Candied Pecans, all tossed in Maple Vinaigrette Dressing |
8 |
| ASIAN TUNA SALAD Sashimi Grade Tuna Loin over Crisp Greens, with Pickled Ginger and Wasabi Aioli, topped with Shredded Carrot & Crispy Wontons, and Served with a Ponzu Vinaigrette Dressing |
15 |
SANDWICHES AND SPECIALTIES |
|
| TREASURE ISLAND "JR" CLUB Shaved Smoked Ham, Roasted Turkey, Crisp Bacon, Provolone, Lettuce, Tomato And Avocado Between Two Pieces of Toasted Fresh Bread |
9 |
| WEST COAST FRESH FISH SANDWICH Served with Lettuce, Tomato, Island Slaw, and Sweet Potato Fries |
11 |
| THE YACHT CLUB BURGER Angus Beef, Cheddar Cheese, Lettuce, Tomato, Onions, Pickle Spear, Seasoned Fries |
9 |
| GRILLED SEASONAL VEGGIES Mixed Vegetables Lightly Marinated, Finished with Basil Pesto and Aged Balsamic Vinegar |
9 |
| GRILLED ITALIAN PANINI Chicken, Capicola, Genoa Salami, Provolone, Pesto Aioli, Focaccia Roll, Served wtih Seasoned Fries |
10 |
| BLACKENED FISH TACOS Three Soft Tortilla Tacos, Filled with Blackened Fish, Pepper Jack Cheese, Crunchy Slaw, and Diced Tomato, Served with Sour Cream, Pico de Gallo, and Avocado Relish |
10 |
| CRAB CAKE SANDWICH Jumbo Lump Crab with a Crunchy Panko Crust and Cajun Remoulade on a Kaiser Roll with Lettuce, Tomato, and Sweet Potato Fries |
15 |
SOUP & SANDWICH SPECIALTIES |
|
| SOUP AND SANDWICH - CHICKEN COBB CLUB Half Grilled Chicken, Applewood Bacon, Bleu Cheese, and Avocado Sandwich, Served with a Cup of our Soup du Jour |
9 |
| EXPRESS LUNCH Half Chicken Salad, Tuna Salad, or Egg Salad Sandwich with a Cup of Soup of your choice |
8 |
| Please notify your server for any food allergies or special requrests. A Gratuity of 20% will be applied to your bill. |
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