88 Keys Florida Dinner MENU
Contemporary American Cuisine
Our Chef has melded his cuisine with exceptional entrée pairings for an extraordinary culinary experience. Click here to download and view the menu
APPETIZER
OYSTERS ROCKEFELLER
Louisiana oysters, stuffed with spinach, parmesan, panko, pernod, Neuske’s bacon
GRILLED OCTOPUS
Cork braised and char-grilled, arugula, shallots, lemon ginger vinaigrette & ancho chili aioli
MARYLAND CRAB CAKE
House made Maryland style crab cake, flash fried and baked, garden greens & remoulade
HUMMUS WITH GRILLED PITA
Chef’s selection of flavored hummus served with warm grilled pita bread
SHRIMP COCKTAIL
5 colossal shrimp served with house made cocktail sauce
TENDERLOIN TIPS POT PIE
Savory house made pot pie with tenderloin tips, carrot, onion, celery & green peas
THE ICONIC WYVERN MUSSELS
Sautéed in white wine, garlic, basil, & chorizo, served over French fries
SOUP & SALAD
SOUP OF THE DAY
Chef’s selection
MARYLAND STYLE CRAB BISQUE
Creamy crab bisque, garnished with lump crab meat & old bay seasoning
CAESAR SALAD
Romaine, fresh shaved parmesan, house made croutons and Caesar dressing
Extra anchovies available upon request for an additional charge
ROASTED BEET SALAD
Oven roasted beets, horseradish infused apple puree, carrot, arugula, maple Dijon vinaigrette & goat cheese
ICEBERG WEDGE SALAD
Iceberg lettuce wedge, topped with blue cheese dressing, Nueske’s bacon and chopped tomato
ENTREES
FILET MIGNON 6oz / 8oz
Grilled, truffle potato au gratin, haricot verts with parmesan & roasted garlic béarnaise
RIBEYE 16oz
Grilled, truffle parmesan potatoes, grilled zucchini planks & fried onion strings
PORK OSSO BUCCO
Braised, over a bed of stone ground cheddar grits with grilled asparagus & roasted tomato demi glaze
LAMB
Oven roasted, garlic mashed potatoes, sautéed broccolini, cinnamon mint demi glaze, topped with roasted red pepper chimichurri
MAPLE LEAF DUCK BREAST
Oven roasted, ginger butternut squash mash, arugula, fennel, figs & sweet soy reduction
SCOTTISH SALMON
Pan seared, with bacon roasted brussels sprouts, roasted red pepper polenta, fresh grilled corn salsa & chili lime aioli
FISH OF THE ATLANTIC
Over bucatini pasta tossed in house made Puttanesca sauce topped with fresh beet sprouts
NANTUCKET U 10 SEA SCALLOPS
Pan seared large scallops, citrus beurre blanc, sautéed spinach with leeks over a bed of sundried tomato couscous
CAJUN SHRIMP & GRITS
Six large shrimp, andouille sausage, sundried tomatoes, garlic & basil tossed in a white wine cream sauce over a bed of stoneground cheddar grits
ROASTED HALF CHICKEN
Herb roasted, garlic mashed potatoes & grilled asparagus topped with a pan jus
BOUILLABAISSE
Fish stew with mussels, salmon belly, shrimp & scallops with garlic bread
*VEGETABLE COCONUT CURRY STIR FRY
Sautéed red pepper, shitake mushroom, red onion, garlic, scallion, beet sprouts & peanuts with a coconut curry sauce on a bed of sliced Napa cabbage and chopped cilantro
*Vegan
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Prices do not include Tax or Gratuity
