Good For You – Doctor Sez
Our Chef staff prepare exceptional food presentations ranging from full “dinnerish” creations of Prime American Beef and Gulf Coast Seafood, smaller shareable plates, and modern variations on classic bar fare, “from soup to nuts.”
Sweet
Life is short – eat dessert first
- Chocolate Budino 10
Italian for "killer chocolate pâté" – America's best chocolate – topped with a little sea salt.
- Key Lime Pie 13
Classic, delicious, gussied up with Raspberry Melba and Creme Anglaise.
Snackish Bar Fare
- Warmed Olives 9
Big ones, little ones, green ones, black ones...
- Cheeses 26
Three great cheeses - Chef's Pick - with cute little pickles and such, focaccia toast.
- Chunk-O-Cheddar 19
Clothbound, with ginger snaps and jam.
- Charcuterie 26
Savoury sausage and cured meats – Mustards, more pickles and toast.
- Manchego Pimento Cheese 13
House-made, delightful, with crackers.
- Kimchi Deviled Eggs 14
Bacon, tobiko caviar.
- Duckling Mousse Pâté 18
Foie gras and duckling. Rich and smooth. Layered with Port reduction.
- Bacon Tree 3
Three bucks a slice. Our favorite vegetable is cabbage because pigs eat it and it turns into bacon.
Veggie Minded
- Bistro Blue Tomato Soup 13
Rich n’ Famous - Goosed (with a little Grey Goose).
- Vegetarian Taco 16
Chorizo chick pea tacos, oyster mushroom barbacoa, cashew crema. Shhh... it's vegan.
- Mediterranean Platter 22
Vegetarian aligned - Hummus and whipped feta with olives, tapenade, roasted and fresh veggies, house pickles.
- Caesar Salad – because all the rivers ran dry 18
Like at Arnaud's in N'awlins. Our Caesar has a sacred lineage. From Cesar Cardini's in Tijuana to Arnaud's in the 20's, where Sean learned it in his 20's.
Or, Caesar after Cleopatra – Blue – with Blue Cheese... and Bacon Lardons to cheer him up. Add $8. - Serendipitous Salad 19
Fresh and Seasonal Fruits, nuts, vegetables and cheeses. Anything “Salady” that grabs us. Tossed in a Roma vinaigrette.
- Roasted Asparagus Because it’s King 10
Seasoned, tossed with Roma, oven-roasted.
Sammitches – Tacos
- Lobster and Shrimp Tacos 35
Gulf shrimp and Novey lobster tails - butter-poached, garnished with purple cabbage and pineapple slaw.
- Big Beef Sammitch 24
Chopped, Port-Braised Beef, cabbage, on brioche roll, with port gravy and horseradish cream.
- The Real Fresh Grouper Sandwich 37
Market Price – with remoulade, lightly pickled onions – on brioche.
- Cucumber Sammitches 13
Fresh cucumber lightly marinated and served over focaccia. Accompanied by crème fraiche.
Sharing plates
- World’s Best Smoked Salmon 24
Willi Krauch’s from Comeau's smoke house in Comeauville, Acadia, Nova Scotia. On Trisha Yearwood’s Hummingbird Pancakes Served with crème fraiche and capers. Served smokin’.
- Lobstercargots 29
Legendary. Often imitated. A Sean and Susan creation from the Bistro. Chunks of Novey lobster baked in crock with Garlic Butter.
"Better than those chewy little slugs." - Port-Braised Prime American Short Rib 36
Luscious Slow-Braised with shallots and port on Chef-mashed, kissed with Foie Pâté.
- Pretty Big Shrimp Cocktail and Lobster Tail 25
Poached, kissed with sweet Roma and served with Horseradish remoulade.
Doc's office favorites
- The Doctor's Seafood Stew 39
Featuring clams from Terra Ceia bay, Novey Lobster tails, Gulf shrimp and luscious chunks of Black Grouper in a fragrant tomato-saffron broth.
- Anna Marribbean Grouper 39
Coconut and cashew encrusted Gulf Grouper prettied with red pepper papaya jam and Chef's mashed potatoes.
Reservations Are Suggested
Simply click the RESY button to schedule your appointment online:
You may also make your reservations by calling (941) 213-9926 after 11am daily.