Lazy Lobster of Longboat Key

Shrimp, sea scallops, and lobster sautéed with artichoke hearts, hearts of palm, and cherry tomatoes in a light lemon-garlic butter, finished with fresh scallions.

Fried golden with raspberry-balsamic reduction, fresh pineapple salsa, and orange dipping sauce. 

Crispy fried portobello strips served with creamy horseradish dipping sauce.

Wasabi–sesame crusted and seared rare, with Asian sauce and seaweed rice salad.  *consumption of raw seafood may increase your risk of foodborne illness.

Lightly fried large shrimp tossed in sweet chili sauce. Served over our smoked gouda grits. 

Freshly steamed Maine lobster with macaroni and creamy white cheese sauce, finished with toasted crumbs and truffle oil. 

1/3 rack of baby back ribs, lightly fried and brushed with our Asian glaze. Garnished with sesame seeds over our smoked gouda grits. 

fresh spinach, tomatoes, onion & egg with a warm bacon dressing

Our version of the classic, topped with potato salad.

Seared rare tuna over romaine with tomato, onion, mandarin oranges, carrots, toasted almonds, crisp wontons, and sesame–ginger dressing. *consumption of raw seafood may increase your risk of foodborne illness.

Mixed greens with coconut-fried shrimp, dried cranberries, tomatoes, diced papaya, toasted coconut, gorgonzola, and raspberry dressing.

Pan-seared crab cakes over mixed greens with cucumbers, strawberries, tomatoes, pecans, and house vinaigrette. 

Lightly breaded chicken strips with cashews, fresh fruit, honey mustard dressing, and a banana nut muffin. 

Grilled salmon with cilantro sweet chile glaze, served over quinoa-avocado salad with lemon basil dressing.

Arugula, cherry tomatoes, chargrilled and sliced portobello mushrooms, topped with fresh burrata, drizzled with aged balsamic vinegar.

Chargrilled ground beef patty on a toasted potato bun with shredded lettuce, tomato, onion, pickle, and your choice of cheese. Served with fries.

Blackened grouper on a toasted potato bun with lettuce, tomato, onion, pickle, and Cajun remoulade. Served with fries. 

Chilled with traditional dressing, on a grilled split-top roll. Served with house chips and a pickle.

Butter-poached Maine lobster, out of the shell, served with drawn butter, potato gratin, and vegetable.

Butter-poached Maine lobster, out of the shell, served with drawn butter, potato gratin, and vegetable.

5 oz of freshly steamed Maine lobster with macaroni and creamy white cheese sauce, finished with toasted crumbs and truffle oil. 

1-¼ lb Maine Lobster, partially cracked and served with drawn butter, potato gratin, and asparagus.

Grilled cheese sandwich with fresh maine lobster & classic american cheese on artisan bakery bread, with a cup of tomato bisque.

Lobster sautéed with mushrooms and scallions in a lobster–sherry cream sauce, topped with fresh Romano. Served with potato gratin and vegetable.

Two broiled Canadian cold-water lobster tails, served with drawn butter, potato gratin, and asparagus. 

5 oz center-cut filet mignon and a 5 oz broiled Canadian lobster tail, served with roasted garlic mashed potatoes and asparagus.

Shrimp, sea scallops, and lobster sautéed with tomato and scallion-garlic butter. Finished with toasted crumbs, served over linguine or with potato gratin, and vegetable.

Grilled shrimp over mushroom, spinach, and cherry tomato risotto, with a lemon garlic cream sauce.

Sautéed with tomatoes, scallions, lemon cream, white wine, and garlic-herb butter, tossed with linguine.

Nine shrimp, fried golden. Served with fries, slaw, and cocktail sauce.

Slow-cooked, fork-tender baby back ribs with coconut-fried shrimp, fries, and slaw.

Broiled wild Atlantic cod topped with fresh crabmeat and lobster sauce. Served with garlic mashed potatoes and vegetable.

Seared shrimp and scallops over creamy saffron pearled couscous with cherry tomatoes, andouille sausage and mushrooms, finished with house made chimichurri.

Pan-seared sea scallops with citrus cream sauce and butternut squash ravioli.

Wild Atlantic cod, fried golden. Served with fries, slaw, and tartar sauce.

Crispy mahi bites tossed in sweet and spicy sauce, over rice with bell peppers, zucchini, and fresh pineapple. Garnished with sesame seeds and scallions.

Atlantic flounder, dipped in seasoned egg batter and sautéed. Finished with chardonnay lemon cream sauce and scallions. Served with rice and vegetable. 

Chargrilled salmon with wild mushroom ravioli, light creamed spinach sauce, and fresh Romano.

Pan-seared swordfish over spinach and gorgonzola, with grain mustard beurre blanc and roasted garlic mashed potatoes.

Grouper crusted with shredded potato, sautéed crisp. Served with grain mustard sauce and vegetable.

Pan-seared grouper with creamy risotto, asparagus, 
and lemon garlic sauce.

Nine coconut shrimp, fried golden, fries, 
slaw, cocktail sauce.

Sautéed chicken breast with mushroom–marsala wine sauce, served over linguine or with roasted garlic mashed potatoes and vegetable.

Your choice of crispy fried chicken bites, tossed in sweet and spicy sauce. Served over rice with bell peppers, zucchini, and fresh pineapple. Garnished with sesame seeds and scallions.

Your choice of crispy fried tofu bites, tossed in sweet and spicy sauce. Served over rice with bell peppers, zucchini, and fresh pineapple. Garnished with sesame seeds and scallions.

Slow-cooked, fork-tender baby back ribs with sweet and smoky BBQ sauce. Served with fries and slaw. 

Two chicken breasts, breaded and sautéed, topped with marinara and melted cheese, served with linguine in spinach, tomato, scallion & garlic butter, with fresh romano.

5 oz center-cut beef tenderloin, roasted garlic mash potatoes & vegetable