Our Menus

Breakfast & Lunch

Only serving pancakes till noon

Fresh squeezed juices & homemade breads in a beautiful courtyard.
We are known for our benedicts & bloody marys! Bakery on-site.

Fruit Bowl with Betty’s House-made Banana Bread

Richard’s Very Good Pancakes - (serving until 12pm)
From Scratch, Plain • Banana • Pineapple • Pecan or Blueberry available

Blue Heaven Benedicts *
Veggie • Ham • Bacon or Sausage • Beef Tenderloin • Key West Shrimp • Lobster “BLT” Benny

Bakery Fresh Homemade Granola
(With Fresh Fruit and Yogurt)
(With Milk or Plant Based Milk)

Breakfast Sandwich *
Kaiser Roll with two Fried Eggs, Sharp Vermont Cheddar, Bacon, Ham or Sausage

Rooster Special *
Two Eggs Any Style, Potatoes or Grits, Bacon or Spicy Sausage and either little Pancakes (serving until 12pm), or Toast or Banana Bread

Your Favorite Omelette *
Served with Vermont White Cheddar and Fresh Bakery Bread
Coose Up To 3 Add Ons: Asparagus, Mushrooms, Spinache, Onion, Peppers, Tomatoes, Bacon, Spicy Saussage, Ham, Hollandaise)

Shrimp and Grits *
Sauted Shrimp with White Wine Butter and Scallions, served over White Cheddar Grits and your choice of bakery Toast or Betty's Bannana Bread

Breakfast A La Carte available

Single Pancake with Maple Syrup 4.50
Spicy Sausage 3.95
Bacon 3.95
Betty’s Banana Bread 3
Toast 2.50
Ham 3.95
Potatoes 3.50
Grits 2.75
Yogurt 4.50
One Egg 1.50
Hollandaise * 2.25
3–4 oz Tenderloin Steak * 11
Five KW Shrimp 12
Side of Cheese 1.50
Black Bean Ginger Sauce 2.25

Vegetarian Black Bean Soup

Loaded Bowl
Black Beans, Rice, Romaine, Coleslaw, Salsa, Sour Cream, Cheddar Cheese, and Avocado. Served with Corn Bread

Caesar Salad *
Made with House Croutons and Pecorino Romano

Chicken Salad
Over Arugula, Orange Cider Vinaigrette, Fruit and Cornbread

Yellowtail Snapper Salad
with Miso Baked Eggplant and Mixed Greens, Chevre, House Orange Cider Vinaigrette and Buttered Fresh Bread

Chicken Salad Sandwich
On Multigrain with shaved Romaine and Grapes and Baron Pickles

Yellow Submarine
Snapper Fillet sautéed on Baguette, Vinegar Slaw, Mango Tartar, Yellow Peppers and Baron Pickles

Tennessee Cheeseburger *
Pasture-raised Beef served with Shaved Romaine, a little red onion and Baron Pickles. Served with Slaw

Andy’s Grilled Sharp Cheddar Cheese & Tomato Sandwich

Sunday Breakfast

Avocado Omelette *
Vermont white cheddar and avocado w/fresh tomato salsa, black bean ginger sauce, sour cream and your choice of bakery toast or Betty’s banana bread 14.25

Shrimp and Grits *
Sautéed shrimp with white wine, butter and scallions served over white cheddar grits and your choice of bakery toast or Betty’s banana bread
17

Lobster and Grits
22

Good Morning Bruschetta
Ciabatta toast points, spread with Chevre and avocado, topped with scrambled egg whites, garnished with fresh tomato salsa, and jalapeno
11.95

Florida Shrimp Omelette *
Sautéed spinach, mushrooms and onions served with goat cheese and your choice of Betty’s banana bread or toast
17

Our Famous Key Lime Pie *
Made with a buttery graham cracker crust, freshly squeezed lime juice, sweetened condensed milk and lots of meringue
9.75

Passion Fruit Cashew Cheesecake
(Vegan, Gluten-free, Raw) with sea salt and fresh strawberry
9.75

Dinner

Our Wine Spectator award-winning wine list is extensive and selected by owner, Richard

Carrot And Curry

Black Bean

Miso Baked Eggplant
Artisan greens, goat cheese and orange cider vinaigrette

Caesar Salad
With house croutons and Parmigiano-Reggiano

Splendid & Simple
Romaine, seasonal vegetables, orange vinaigrette

Caribbean “BBQ” Shrimp
Pan blackened Key West shrimp deglazed with Red Stripe beer. Served with cornbread muffins

Atlantic Sea Scallops Provençale
Sautéed with onions, mushrooms and tomatoes, finished with lemon, white wine, butter and toast point

Spiny Lobster
Seasonal

Chef’s nightly presentation

Yellowtail Snapper
Sautéed filet with pasta, citrus beurre blanc and tropical fruit

Caribbean “BBQ” Shrimp
Pan blackened Key West shrimp deglazed with Red Stripe beer, finished with butter, served with skillet corn, black beans and organic rice

Entrees served with seasonal vegetables and corn bread

Heritage Pork Tenderloin
Sweet potato purée, skillet corn, house chutney, finished with curry butter

Jamaican Jerk Chicken *
Mildly spicy with black beans, organic brown rice and skillet corn

Filet Mignon
8 oz. Black Angus beef served with red wine demi-glace, Yukon Gold mashed potatoes and skillet corn

Surf-N-Turf
Filet and Shrimp • Scallops or Spiny Lobster

Island Plate
Portobello mushroom, black beans and organic rice, skillet corn, sweet plantains and curry butter

Macrobowl
Sautéed quinoa, roasted sweet potatoes, avocado, spinach, wakame seaweed, pickled onion, roasted red pepper tahini dressing, finished with house kim chi and local sprouts

Tennessee Cheeseburger
Pasture-raised beef served with Vermont cheddar sauce and bacon, herb-roasted potatoes and Baron pickles

Dessert Menu

Our Famous Key Lime Pie *
Made with a buttery cracker crust, freshly squeezed lime juice, sweetened condensed milk and lots of meringue

Banana Heaven *
Ripe Bananas sauteed with Dark Rum, Butter, Brown Sugar and Orange Juice then poured over Betty's Banana Bread and topped with Flamingo Crossing Tahitian Vanilla Bean Ice Cream

Chocolate Torte
Drizzled with Rasberry coulis and served with whipped cream

Passion Fruit Cashew Cheesecake *
(Vegan, Gluten-Free, Raw) with sea salt and fresh strawberry

Call for limited dinner reservations and on-premise catering

We use ingredients from our South Florida grove and our Three Falls Farm in Central Tennessee when available

Our Fresh Bakery Goods and Baron Pickles are for sale in our Gift Shop

ATM also located in the gift shop

WE PREFER ONE CHECK PER TABLE PLEASE
We reserve the right to add an 18% gratuity

* Consumption of Raw and/or Undercooked Meat, Eggs and Seafood may be Hazardous to Your Health

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