Real Seafood Gumbo

Our own n’awlins-style gumbo loaded with okra, crab, shrimp, bell peppers, onions and celery served with white rice

Chef's Soup Creation

Created on a whim, always fresh rom the heart of the house

“239”

Tableside presentation a garden of fresh baby greens lightly tossed in our citrus vinaigrette topped with grapes, mandarin oranges, pecans and bleu cheese crumbles

Caesar

Crisp romaine lettuce tossed in our caesar dressing topped with shredded parmesan cheese and house made crustini toast

House

A garden of fresh baby and chopped vegetables served with your choice of dressing

West 4Th Spinach Salad

New for the seasonm fresh baby spinach leaves tossed in our granny smith apple vinaigrette blended with carrot strips, crumbled bacon, almonds and dried cranberries

Mussels Gandia

Mussels sautéed in garlic, butter, and white wine tossed with red onion, andouille sausage, and shallots

Caribbean Crab Cake

Made with blue crab meat and no fillers other than green and red bell peppers, red onions old bay seasoning and dijon mustard served with our cool mango salsa

Islander Calamari

Tender calamari seasoned and fried tossed with parmesan cheese and parsley served with remoulade and creole dipping sauces

Cubana Mix Spring Rolls

Mojo pork, ham and swiss cheese served with pickle-mustard dipping sauce crispy on the outside, moist and tender on the inside

Vegetable Spring Rolls

Fresh​ julianne vegetables in a thin wrapper, lightly fried and served with a roasted bell pepper coulis for dipping

Peel-N-Eat Shrimp

Plump and juicy shrimp cooked in old bay and lemon to enjoy hot or chilled, served with cocktail sauce

The Key Largo Fish

Our signature sandwich mahi-mahi breaded, fried and topped with tarter sauce, sliced tomato and american cheese, on toasted wheat bread

Havana Burger

Mojo​ marinated pulled pork, black angus beef patty, with sliced tavern ham, pickles, mustard and swiss cheese served on a toasted kaiser roll

Caribbean Crab Cake

One of our crab cakes topped with our cool mango salsa served with lettuce on a toasted kaiser roll

Paradise Burger

8 ounces of juicy, black angus beef grilled to your liking with lettuce, tomato, onion and choice of cheese

Island Chicken Sandwich

Grilled chicken breast served between plantain tostones with bacon, grilled pineapple, lettuce, and tomato served with a homemade cilantro mayo

Cubana Mix

Layers of mojo marinated pulled pork tavern ham and swiss cheese pressed on cuban bread with mustard and pickles

Shrimp Po’Boy

Lightly fried shrimp pressed on cuban bread with sliced tomato and remoulade sauce

Jambalaya

A spicy cajun stew of shrimp, chicken and andouille sausage with bell peppers, onions, and celery with white rice

Pastelón

Or “sweet plantain lasagna”, a true caribbean delight! A baked dish made with strips of sweet plantain layered with ground beef braised in guinness stout parmesan and cheddar cheeses and crushed tomatoes served with a side green salad

Cuban Pork

Tender and juicy, mojo marinated shredded pork served with black beans and white rice and fried sweet plantains

La Te Da Seafood

Juicy shrimp and scallops sautéed in chef’s key lime butter sauce with black beans, artichoke hearts sundried tomatoes and red onions

Portobello Mardi Gras

Marinated,​ roasted portobello mushroom cap with bell peppers, black beans, sundried tomatoes and red onion, sprinkled with parmesan cheese

Shrimp Basket

Juicy shrimp breaded and lightly fried with french fries, cocktail sauce and pickled vegetable slaw

Conch Fritter Basket

A traditional bahamian recipe with french fries, remoulade sauce and pickled vegetable slaw

Fish Basket

Mahi-mahi breaded and lightly fried with french fries, tarter sauce and pickled vegetable slaw

Caribbean Crab Cake

We use only blue crab meat and mix it only with bell peppers and red onions old bay seasoning and a hint of dijon mustard served with our cool mango salsa

Islander Calamari

Tender calamari seasoned and deep fried, tossed with parmesan cheese and parsley served with remoulade and creole dipping sauces

Mussels Gandia

Our popular chef’s original recipe mussels sautéed in garlic, butter and white wine tossed with red onion, andouille sausage, and shallots

La Te Da Seafood

Fresh shrimp and sea scallops sautéed in chef’s key lime butter sauce with black beans, artichoke hearts, sundried tomatoes and red onions

Charcuterie Platter

A flavorful sampling mojo pork, smoked salmon, andouille sausage, truffle mousse pate, mushroom brie, olive tapenade, pickled vegetable slaw, red onion relish and hard boiled egg served with crustini toasts

Cubana Mix Spring Rolls

“Crispy on the outside, moist and tender on the inside “ mojo pork, tavern ham and swiss cheese with a pickle-mustard dipping sauce

Vegetable Spring Rolls

Fresh vegetables in a thin wrapper, lightly fried served with a roasted bell pepper coulis

“239”

Prepared tableside fresh baby greens lightly tossed in our citrus vinaigrette topped with grapes, mandarin oranges, pecans and bleu cheese crumbles

West 4Th Spinach Salad

New for the season! Fresh baby spinach leaves tossed in fresh granny smith apple vinaigrette mixed with carrot strips, crumbled bacon, almonds and dried cranberries

Caesar

Crisp romaine lettuce tossed in our caesar dressing topped with shredded parmesan cheese and a homemade crustini

House

A​ garden of fresh baby greens and chopped vegetables served with your choice of dressing

Real Seafood Gumbo

Our own n’awlins-style gumbo loaded with okra, crab, shrimp, bell peppers, onions and celery served with white rice

Chef's Soup Creation

Created on a whimn from the heart of the house

Grilled or Blackened Chicken

Sautéed Shrimp

Seared Scallops

Seared Crab Cake

Fish Tales

Order​ a hand-cut filet of fresh fish ask your server about our fresh fish selections and the

Fresh Apple

Papaya slaw or fresh lemongrass meuniere sauce served with an almond rice mélange and seasonal vegetables

Shrimp-N-Grits

As published in orlando leisure magazine and as seen on tv!bell peppers, onions and andouille sausage sautéed with shrimp and fresh baby spinach, in a pool of chef’s wine cream sauce served over anson mills organic grits

Scallops en Verde

Sea scallops, seared to perfection served atop chef’s sweet pea puree and crispy pancetta with anson mills organic grits and asparagus

Award Winning Cuban Snapper

A head to tail presentation of yellowtail snapper fresh fish dusted with island spices and flash fried served with black beans, white rice and plantains (

Caribbean Crab Cakes

Two of our signature blue crab croquettes topped with our cool mango salsa served with moro rice and fresh asparagus

Pisces Risings’ Seafood Paella

A mélange of scallops, shrimp, mussels, calamari and fresh fish sautéed in a white wine fish broth served over saffron rice with sweet peas, bell peppers and onions

Panko Fried Shrimp

8 plump, fresh shrimp with japanese panko crumb coating pan fried, with tartar sauce for dipping served with polenta fries and pickled vegetable slaw

New York Strip

14 oz of hand cut black angus beef topped with herb butter with mashed or roasted potatoes and seasonal vegetables

Filet Mignon

Center-cut 8oz portion of black angus filet mignon topped with herb butter with mashed or roasted potatoes and seasonal vegetables

Jambalaya

A​ cajun stew of shrimp, chicken, and andouille sausage with bell peppers, onions and mixed with white rice

Chicken Roulade

Breast of chicken, tenderized by hand rolled around fresh spinach and swiss cheese, wrapped in pancetta with a lemon butter-caper sauce, served with risotto and asparagus 20

Mushroom and Herb Risotto

Best described by your mouth as “awesome”!creamy arborio rice risotto blended with fresh rosemary and thyme and a variety of wild mushrooms

Polenta Napoleon

Watch this flavorful dish prepared on “back of the house” anson mills organic polenta cakes layered with sautéed vegetables and baby spinach tossed in our tomato-tarragon vinaigrette

Portobello Mardi Gras

Twin marinated, roasted portobello mushroom caps topped with parmesan cheese and a sauté of bell peppers, black beans, sundried tomatoes, and red onion

Made in the Traditional Keys Style

With a pastry crust and topped with fluffy meringue

Crème Brûlèe

Rich vanilla bean custard served chilled, topped with a layer of caramelized sugar

Mouthful-O-Sunshine Orange Cake

“Our award winning recipe” a mound of moist white cake covered in our orange liqueur-infused frosting and almonds with a surprise center of orange liqueur filling

Chocolate Truffle Torte

Rich and decadent, a blend of dark and white chocolates with a ganache on top with a graham cracker crust

Cheesecake

Traditional, creamy, vanilla bean cheesecake served with a fresh seasonal fruit compote

Tableside Flambé

Bananas foster

Strawberries Romanoff

Pisces Benedict

English muffin with our caribbean crab cakes topped with poached eggs and hollandaise sauce

The Bull's Eye

4oz filet mignon sitting on anson mills organic grits topped with a slice of tomato and a poached egg circled with chef’s veal demi glaze

Smoked Salmon Plate

With chopped egg, capers, onions, cream cheese and crustini toast

Cubana Mix Benedict

English muffins spread with a pickle-mustard-mayo with cuban pork, ham and swiss cheese topped with poached eggs and hollandaise sauce

Vegetable Quiche

Fresh​ seasonal vegetables eggs and parmesan cheese baked in a pie shell

Eggs Camille

Scrambled eggs with diced tomato, swiss cheese and onion, served over a ham steak with toast

Plantain Strips and Salsa

Fresh cut plantain strips, fried served with our cool mango salsa for dipping

Paradise Burger

8 ounces of grilled black angus beef with lettuce, tomato, onion and choice of cheese served on a kaiser roll

Peel-N-Eat Shrimp

Cooked in old bay seasoning and lemon, served hot or cold

Edamame Beans

Dusted with sea salt and lemon or try them anney’s way with old bay seasoning, too!

Fish Taco or the New Cuban Pork Taco

Fresh mahi-mahi marinated in herbs and olive oil or our juicy mojo marinated pulled pork with chef’s grilled pineapple salsa in a soft taco

Wisconsin Cheese Platter

An award winning selection of cheeses served with grapes, strawberries and crustini toast

Oysters on the Half Shell

A dozen fresh oysters served raw served with cocktail sauce and saltines

Smoked Salmon Plate

With sliced tomato, capers, cream cheese, chopped onions and crustini toast

Fried Shrimp Basket 11 and Fried Fish Basket

Served with fries and cocktail, remoulade or tartar sauce

Conch Fritter Basket

Traditional bahamian recipe served with fries and cocktail, remoulade or tartar sauce

Made in the Traditional Keys Style

With a pastry crust and topped with fluffy meringue

Crème Brûlèe

Rich vanilla bean custard served chilled, topped with a layer of caramelized sugar

Mouthful-O-Sunshine Orange Cake

“Our award winning recipe” a mound of moist white cake covered in our orange liqueur-infused frosting and almonds with a surprise center of orange liqueur filling

Chocolate Truffle Torte

Rich and decadent, a blend of dark and white chocolates with a ganache on top with a graham cracker crust

Cheesecake

Traditional, creamy, vanilla bean cheesecake served with a fresh seasonal fruit compote

Tableside Flambé

Bananas foster

Strawberries Romanoff

Pisces Benedict

English muffin with our caribbean crab cakes topped with poached eggs and hollandaise sauce

The Bull's Eye

4oz filet mignon sitting on anson mills organic grits topped with a slice of tomato and a poached egg circled with chef’s veal demi glaze

Smoked Salmon Plate

With chopped egg, capers, onions, cream cheese and crustini toast

Cubana Mix Benedict

English muffins spread with a pickle-mustard-mayo with cuban pork, ham and swiss cheese topped with poached eggs and hollandaise sauce

Vegetable Quiche

Fresh​ seasonal vegetables eggs and parmesan cheese baked in a pie shell

Eggs Camille

Scrambled eggs with diced tomato, swiss cheese and onion, served over a ham steak with toast

(Vodka, Whiskeys, Rum, Gin)

Domestics

Imports and Crafts

Domestics

Imports and Crafts

Cabernet Sauvignon, Chardonnay and White Zinfandel

Margaritas

House Made Sangria

Mimosas

Mojitos

Rhum Punch

Magic Hat #9 Not Quite So Pale Ale

Guinness

Bass Pale Ale

Key West Sunset Ale

Budweiser

Bud Light

Stella Artois

Blue Moon Belgian White

Longboard Island Lager

Kelly's Irish Hard Cider

Sam Adams Boston Lager

Sam Adams Seasonal Brew

George Killian's Irish Red

Newcastle Brown Ale

Heineken

Corona and Corona Light

Landshark

Budwieser, Bud Select

Bud Light, Bud Light Lime

Rolling Rock Extra Pale

Amstel Light

Coors Light

Miller Lite

Michelob Light and Ultra

Buckler's Non Alchoholic

Sweet Pea and Pancetta Gnocchi

Plump potato gnocchi made with semolina flour served with ricotta and lemon sauce sonoma cutrer russian river ranches chardonnay rich and vibrant with hints of vanilla and lemon crème just a bit of nutmeg...toasty on the finish

Sonoma Coast, California

Chicken Roulade with Forbidden Rice

Tenderized chicken breast rolled around dried fruits and wrapped in bacon served with a crispy radicchio and celery leaf salad accompanied by a black rice which was once only allowed for royalty

Tenuta Di Arceno Chianti Classico

Dried cherries and berries with rustic leather and dusty earth on the finish balanced tannins

Docg, Italy

Stuffed New York Strip

Pan seared new york strip steak stuffed with cream cheese, apples and pecans topped with a red wine reduction sauce served with a micro greens and shaved asparagus salad

Locations-EspaῆA

By dave phinney of orin swift “the best grapes and characteristics of spanish wine” a red blend with a muscular structure of fruit and tannins with an integrated earthy-hot finish reminiscent of the climate and landscape it represents

Spain