Mangrove Grill Lunch Menu

~ BEGINNINGS ~ Crispy Calamari 10. Cornmeal crusted and crisped with marinara and a Key lime aioli. Mussels 11. Prince Edward Island mussels delicately steamed with garlic butter, herbs, and a splash of Chardonnay. The Whistle Stop 6. Plump green tomatoes cornmeal crusted and fried to perfection, served with chipotle ranch. Grilled Key West Shrimp 12. Splashed with herbed citrus ju-jube, grilled and served with a sweet chili sauce and Asian slaw. The Jonah Crab Cake 13. Fresh New England Jonah crab meat in combination with fresh herbs lightly broiled and served with rémoulade. Escargot 10. Sweet, tender petit-gris snails sautéed with roasted tomatoes, garlic and Shitake mushrooms. Served with garlic bread. Oysters on the Half Shell 16. Today’s selection of cold water oysters with a housemade champagne and shallot mignonette. Baked Brie 11. Delicately baked in a puff pastry, then drizzled with wild berry melba and honey. Served with fresh fruit. Carpaccio 11. Thinly sliced rare seasoned beef tenderloin with capers, red onions, shaved Parmesan, olive oil, and toast points. Yellowfin Tuna Tatiki 12. Sesame crusted, seared rare, then thinly sliced with wakame salad, ginger, wasabi, and a crispy wonton. Mediterranean Sampler 10. An array of white bean and red bean hummus, green and Kalamata olive tapenade, feta cheese and grilled pita. Carter’s Original Wings 10. Mike Carter’s mojo marinated grilled whole fresh wings served with our original Maytag blue dressing. Stuffed Hot Banana Peppers 9. Fresh banana peppers filled with Italian cheeses, fresh herbs and spices, then baked and served over garlic bread. Shrimp Spring Rolls 12. Lightly crisped, then served with Asian slaw and a sweet chili sauce.

~ SOUPS AND SALADS ~ Soup du Mangrove 6.5 Today’s creation…Grove style. Ask your server. Gazpacho 7. Chilled tomato soup with crispy vegetables, sour cream and herbed croutons. Swiss Onion Soup 7.5 A creamy broth with fresh onions, hints of fresh garlic and nutty Gruyère cheese. Crowned with melted Swiss. The Cobb 10. Romaine, Maytag blue cheese, avocado, bacon, tomato, chopped egg, black olives and a honey mustard vinaigrette. with Grilled Chicken 13. with Grilled Shrimp 14. Classic Caesar 9. Crisp romaine tossed with our own Caesar dressing, housemade herbed croutons and fresh grated Parmesan. The ‘Grove 9. Baby greens, crumbled Maytag blue cheese, oranges, and candied walnuts tossed with a honey lemon vinaigrette. Tommy O’Brien’s Strawberry Blue 10. Baby greens, sliced strawberries, Maytag blue crumbles, mushrooms, candied walnuts and a sweet Balsamic reduction. Fresh Mozzarella and Tomatoes 11. Buffalo mozzarella, sliced Roma tomatoes and baby greens with Roma vinaigrette and fresh basil.

~ TOPPERS FOR SALADS ~ choice of one, please…

Grilled Chicken 3. Grilled Shrimp 4.

Blackened Chicken 3. Grilled, Sliced Sirloin 6.

Grilled Salmon 3. Grilled Grouper 6.

~ THIN CRUST PIZZAS ~ Margherita 12. Oven-roasted tomatoes, garlic, fresh basil, and mozzarella. Mediterranean 12. Portobello mushrooms, fire roasted peppers, oven-roasted tomatoes, Chèvre, Kalamata olives and fresh basil. Spinach Alfredo 12. Fresh baby spinach and our housemade Alfredo sauce topped with mozzarella and fresh basil. Barbecued Chicken 12. Grilled chicken, jack and cheddar cheeses with caramelized onions, fresh basil and an espresso barbecue sauce. Pepperoni Plus 12. Pepperoni, mushrooms, sweet roasted peppers, mozzarella and fresh basil.

~ SANDWICHES ~ with French Fries, House Slaw or Housemade Potato Chips

Sandwich of the Day Today’s creation…Grove style. Ask your server. The Grouper Sandwich 14. Freshly filleted Gulf grouper served Grilled with Key lime aioli, Tempura Fried with tartar sauce, or Blackened on a housemade bun. The Jonah Crab Cake 13. Fresh New England Jonah crab meat in combination with fresh herbs Panko crusted on a housemade bun with rémoulade, sliced tomato and Cheddar. Turkey Reuben 10. Turkey pastrami, melted Swiss, coleslaw and Russian dressing on grilled Rye. Chicken Salad 9. Chicken breast, shallots, almonds, and carrots on whole wheat bread with lettuce and tomato. Half Pound Burger 9. Grilled to order on a housemade bun. Add Cheddar, Swiss, Chèvre, Maytag Blue, or American if you’d like. Chicken Sandwich 10. Grilled with citrus aioli or Bahamian Fried with espresso barbecue sauce. Served on a housemade bun. Buffalo Turkey 9. Sliced honey roasted turkey breast layered with Buffalo Mozzarella, lettuce and sliced beefsteak tomatoes, drizzled with a fresh Basil aioli, served on multi grain whole wheat bread. Steak Panini 13. A six ounce New York strip sirloin grilled, smothered with caramelized onions and Maytag blue cheese, served on a Panini roll. Yellowfin Tuna Burger 14. Pan seared with raspberry aioli and daikon radish sprouts on a housemade bun.

~ ENTRÉES ~ Vegetable Pasta 10. Zucchini, portobellos, summer squash and red bell peppers tossed with baby spinach, olive oil, garlic, grated Romano cheese and linguine. Seafood Chimichanga 12. Gulf Shrimp, chopped onions, peppers, jalapeños and velouté rolled in a flour tortilla with shredded jack and cheddar cheeses. Crowned with guacamole, sour cream and a fresh pico de gallo. Alaskan King Crab Legs 19. A half pound served chilled with warm drawn butter. *Consuming raw or undercooked meats, shellfish, seafood, poultry or eggs may increase the risk of foodborne illness.