DINNER

APPETIZERS
WORLD FAMOUS COCONUT SHRIMP Papaya-Mango Chutney 16.5/11.5 AHI TUNA TACOS*
Wonton, Asian Slaw, Wasabi Crème 12.5

MACADAMIA ENCRUSTED GOAT CHEESE Mango Salsa, Sweet Soy, Flatbread 12 SHORT RIB SLIDERS CRISPY CALAMARI
Grilled Pineapple Slaw, Crispy Onions 14 Citrus Chile, Toasted Sesame, Sriracha Aïoli 14

COCONUT CRUSTED CRAB CAKES* HAMACHI CRUDO* CEVICHE*

Lump Blue Crab, Thai Chile Sauce 14.5/8 Yuzu Ponzu, Seasonal Citrus, Fresno Chile 12 Mango, Jalapeño, Jicama-Avocado Slaw 16.5

AHI POKE NAPOLEON*

Capers, Sesame, Guacamole, Flatbread 16.5

SOUPS & SALADS
CRAB BISQUE
Lump Blue Crab, Sherry, Cream, Crushed Croutons 9.5/6.5

GOLDEN BEET & GOAT CHEESE SALAD

Baby Arugula, Candied Spiced Nuts, Hearts of Palm, Papaya Seed Vinaigrette 9

CHICKEN TORTILLA SOUP

Puréed Vegetables, Tortillas, Charred Corn Salsa 7.5/5.5

BUNGALOW SALAD

RED, WHITE & BLUE SALAD

Toasted Almonds & Macadamia Nuts, Dried Cranberries, Feta, Pepitas, Meyer Lemon Vinaigrette 8

Vine-Ripe Tomatoes, Sweet Onion, Romaine Hearts, Candied Spiced Nuts, Maytag Blue Dressing 8

CLASSIC CAESAR SALAD

Whole Leaf Romaine, Grana Padano, Sourdough Croutons 7

ENTRÉES
SEARED SKIN-ON STRIPED BASS
Sweet Potato Purée, Roasted Cauliflower, Watercress, Candied Jalapeño 28

BRONZED SWORDFISH

Warm Farro Salad, Rainbow Carrots, Jalapeño-Lime Compound Butter 28

SLOW ROASTED BEEF SHORT RIB

Red Wine Demi-Glace, Cauliflower Mash, Charred Brussel Sprouts, Asian Broth 32

FILET MIGNON*

Cauliflower Mash, Shiitakes, Red Wine Demi-Glace 36/30.5

JERK PORK TENDERLOIN

Sweet Potato Purée, Pineapple Rum Sauce, Pineapple-Papaya Chutney 25

ROASTED VEGETABLES

SEARED AHI TUNA*

Chile & Brown Sugar Crust, Root Vegetable Succotash 29.5

Warm Farro Salad, Baby Arugula, Haricot Vert, Shiitakes, Roasted Cauliflower, Root Vegetables 18 + Grilled Tiger Shrimp 27 + Grilled Chicken Breast 23

*Consuming raw or less than fully cooked meats, poultry, eggs, or fish may increase your risk of food-borne illness, especially if you have certain medical conditions. Please notify our staff of any severe or life-threatening food allergies. For your convenience, an 18% gratuity will be added to parties of eight or more.

B U N G A L O W FAV O R I T E S
MACADAMIA NUT ENCRUSTED SNAPPER
Hawaiian Red Sea Salt, Almond Rice, Wasabi-Soy Beurre Blanc 29.5

CRAB STUFFED SHRIMP

Sautéed Spinach, Almond Rice, Thai Chile Sauce 29.5

PARMESAN CRUSTED SANIBEL CHICKEN

Herbed Cheese, Red Pepper Cream Sauce, Whipped Chive Potatoes, Haricot Vert 27.5

GRILLED BABY BACK PORK RIBS

Sweet & Spicy Blackberry Brandy BBQ, Whipped Chive Potatoes 29.5/19.5

CARIBBEAN RUBBED MAHI MAHI

Quinoa Succotash, Meyer Lemon Vinaigrette 26

TIGER SHRIMP PASTA

HAWAIIAN STYLE MISO MARINATED BLACK COD
Bok Choy, Shiitakes, Meyer Lemon Beurre Blanc, Sweet Soy 31

Penne Rigate, Braised Kale, Shiitakes, Macadamia Nuts, Roasted Peppers, Wasabi Peas, Grilled Baguette 27

SIDES · 6
GRILLED ASPARAGUS CHARRED BRUSSEL SPROUTS WHIPPED CHIVE POTATOES ROOT VEGETABLE SUCCOTASH WARM FARRO SALAD ROASTED CAULIFLOWER

DESSERTS
TRIPLE CHOCOLATE CAKE
Four Layers, Chocolate Ganache, Mocha Mousse 10/6

MALTED CHOCOLATE PIE

Chocolate Cookie Crust, Mocha Mousse, English Toffee Crumble 10

PIÑA COLADA CAKE

Myers Dark Rum, Diced Pineapple, White Chocolate Mousse, Toasted Coconut 10/6

KEY LIME PIE

Graham Cracker Crust, White Chocolate Mousse 8.5/6

BUTTERSCOTCH PUDDING

Chocolate Ganache, Scratch Caramel, White Chocolate Mousse 9.5/6

PINEAPPLE CRÈME BRULEE

Tahitian Vanilla Bean, White Chocolate Mousse 9

DESSERT WINES
CROFT FINE RUBY 7/56 FONSECA BIN #27 9/63 PENFOLD’S GRANDFATHER TAWNY PORT 12/93

PA R T Y P U N C H B O W L S
[ MINIMUM 3 GUESTS ]
THE KEYS BREEZE Pyrat XO, Midori, Cranberry, Orange 58 VOODOO BOWL SKYY Passion Fruit, Grand Marnier, Orange, Housemade Grenadine, Orange Bitters 54 CITRUS GINGER PUNCH Muddled Ginger,
Cruzan Light, Clément Créole Shrubb, Lemon, Lime, Ginger Beer 52

GLUTEN-SENSITIVE
MACADAMIA ENCRUSTED GOAT CHEESE Mango Salsa, Sweet Soy 12 HAMACHI CRUDO*
Yuzu Ponzu, Seasonal Citrus, Fresno Chile 12

AHI POKE NAPOLEON*

Capers, Sesame, Guacamole 16.5

LUMP CRAB & AVOCADO SALAD

BLACKENED FISH TACOS

Shredded Romaine, Vine-Ripe Tomatoes, Feta, Caper-Lime Vinaigrette 18

Bibb Lettuce “Tortillas”, Tomato Relish, Chipotle Aïoli, Asian Slaw, Lime Sour Cream 16.5

JERK PORK TENDERLOIN

GRILLED SCOTTISH SALMON SALAD

Sweet Potato Purée, Pineapple Rum Sauce, Pineapple-Papaya Chutney 25

Vine-Ripe Tomatoes, Mango Salsa, Tamarind Vinaigrette 16.5

FILET MIGNON*

GRILLED STEAK TENDERLOIN SALAD*

Cauliflower Mash, Shiitakes, Red Wine Demi-Glace 36/30.5

Grilled Potatoes, Romas, Crispy Shiitakes, Tamarind Vinaigrette 18.5

CARIBBEAN RUBBED MAHI MAHI

Quinoa Succotash, Meyer Lemon Vinaigrette 26

V E G E TA R I A N
MACADAMIA ENCRUSTED GOAT CHEESE Mango Salsa, Sweet Soy, Flatbread 12 KALE & MUSHROOM SALAD
Edamame, Corn, Hearts of Palm, Pine Nuts, Tahini Miso Dressing 13

HARVEST VEGGIE BURGER

Roasted Garlic Aïoli, Pepper Jack, Avocado, Cucumbers, Bibb Lettuce, Fries 13.5

GRILLED PORTABELLA SALAD

GOLDEN BEET & GOAT CHEESE SALAD

Grilled Potatoes, Romas, Crispy Shiitakes, Garlic Aïoli, Tamarind Vinaigrette 15

Baby Arugula, Candied Spiced Nuts, Hearts of Palm, Papaya Seed Vinaigrette 9

ROASTED VEGETABLE PASTA

ROASTED VEGETABLES

Warm Farro Salad, Baby Arugula, Haricot Vert, Shiitakes, Roasted Cauliflower, Root Vegetables 18

Penne Rigate, Braised Kale, Mushrooms, Asparagus, Cippolinis, Macadamia Nuts, Roasted Peppers, Wasabi Peas, Grilled Baguette 21

Although our kitchen is not gluten free, our culinary team will make every attempt to meet your individual dietary needs. Please notify our staff of any severe or life-threatening food allergies.
*Consuming raw or less than fully cooked meats, poultry, eggs, or fish may increase your risk of food-borne illness, especially if you have certain medical conditions.

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