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APPETIZERS

Roosevelt’s Trio • 28
One sautéed crab cake, one coconut and panko encrusted jumbo shrimp, and three oysters Rockefeller, accompanied with raspberry chipotle remoulade atop a nest of onion frites.


Coconut Shrimp • 26
Four jumbo coconut and panko encrusted shrimp served with a raspberry chipotle marmalade.


Jumbo Lump Crab Cakes • 24
Two jumbo lump crab meat cakes served with remoulade atop a nest of fresh greens.


Quail Tails • 24
Three semi-boneless bacon wrapped quail legs stuffed with baby Swiss cheese and Serrano pepper and wrapped in bacon, dressed in apricot chutney.


Grilled Oyster Rockefeller • 24
Six coastal oysters topped with spinach, fennel, shallots and Parmesan cheese served in the shell and topped with onion frites.


Firecracker Tenderloin • 28
Three bacon-wrapped tenderloin medallions stuffed with Serrano pepper, monterery-jack cheese, tossed in Borbelaise sauce.


Signature Bread • 12
Warm focaccia bread topped with fresh herbs and garlic smothered in balsamic vinaigrette and Parmesan cheese.

SALADS

Warm Spinach Salad • 15
Fresh baby leaf spinach and roasted butternut squash tossed in our signature cherry tomato confit dressing topped with blue cheese crumbles and roasted pecans.


Wedge Salad • 15   
Iceberg lettuce wedge topped with fresh red onions, blue cheese crumbles, tomatoes, bacon bits and avocado wedges with your choice of dressing.


Caesar Salad • 15
Crispy Romaine lettuce, topped with Parmesan and drizzle with  Maison Caesar dressing. (Anchovies upon request 2.50)


House Salad • 12
House blend of fresh spring mix, tomato, red onions, and croutons with choice of dressing.

Dressings
Lemon Vinaigrette
Balsamic Vinaigrette
Chipotle Blue Cheese  
Cherry Tomato Vinaigrette
Blue Cheese
Ranch
Caesar

BURGERS

1886 Classic • 16
Our fresh homemade beef sirloin burger with cheddar cheese and cooked to perfection. Served with lettuce, tomato, pickles and onions and chips.

Guaro Burger • 18
Our fresh homemade beef sirloin burger with Swiss cheese and bacon cooked to perfection.Served with lettuce, tomato, pickles and onions, topped with our Guaro sauce.

SPECIALTY

Raw Oysters (6 or 12) • 18-34
Half shell oysters served with lemons, horseradish, cocktail sauce and crackers.


Lobster Rolls • 28
Two rolls topped with our Roosevelt’s lobster mix.


Campechana • 22
Our special shrimp (6) cocktail served with tortilla chips.

1886 Chicharron • 24
Slow cooked pork belly with pico de gallo and spicy sriracha mayo.

DESSERTS

Key Limon Pie • 12
Smooth creamy layers of freshly prepared key lime and lemon in a short bread crust topped with fresh whipped cream and strawberries.


Creme Brule • 14
A rich custard base and a caramelized sugar topping with fruits.


Bread Pudding • 14
Rich custard-soaked slices of baked bread with hints of white chocolate chips served warm with brandied caramel sauce and whipped cream.


Chocolate Mousse • 12
Combination of white chocolate and semi-sweet chocolate mousse topped with mix of nuts and strawberries.


Vanilla Ice Cream • 5
Vanilla ice cream served with caramel and strawberry drizzle.

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