- Menu -
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Appetizers
Roosevelt’s Trio 18
2 oz. sautéed crab cake, Italian herb breaded jumbo shrimp and oyster Rockefeller accompanied with basil pesto, chipotle remoulade atop a nest of mixed greens.
Jumbo Lump Crab Cakes 16
Two lump crab cakes enfolded with sautéed vegetables, lightly breaded and served with chipotle remoulade atop a nest of mixed greens.
Quail Tails 19
Semi-boneless bacon wrapped quail with baby Swiss cheese and Serrano pepper on a bed of risotto dressed with apricot and bacon chutney.
Blackened Jumbo Shrimp Skewers 19
Three jumbo shrimp generously seasoned with blacken spice, pan seared and served with roasted red pepper and sriracha chili inlays and garnished with ripe avocado and fried leeks.
Coconut Shrimp 18
Three jumbo coconut and panko crusted shrimp served with a raspberry chipotle and orange marmalade, fried golden brown, served on mixed greens and fried leeks.
Grilled Oyster Rockefeller 19
Six coastal oysters topped with spinach, fennel, shallots and Monterey cheese sauce served on rock salt and topped with fried leeks.
Firecracker Tenderloin 17
Bacon-wrapped and Serrano pepper infused tenderloin medallions served atop mushroom risotto drizzled with veal demi glaze.
Baguette Style Bread 5
Warm focaccia bread topped with fresh herbs and garlic smothered in balsamic butter sauce.
Salads
Warm Spinach Salad 9
Fresh baby leaf spinach tossed in warm honey and bacon dressing with red onion slices, Boursin herb cheese and pearl tomatoes.
Wedge Salad 9
Iceberg lettuce wedge topped with blue cheese crumbles, Applewood bacon, avocado, diced tomato and red onion served with a creamy blue cheese and chipotle dressing.
Greek Salad 9
Tender romaine, assorted Greek olives, Capers, red onion, cucumbers, tomatoes and feta cheese drizzled with fresh Greek vinaigrette.
Roosevelt’s Dressings: Creamy Garlic Herb, Blue Cheese Chipotle, Sweet Bacon, Balsamic, Greek
Entrees
Chicken and Shrimp Involtini 29
Chicken breast stuffed with baby spinach and jumbo shrimp dredged in piccata batter then sautéed and served with orzo Florentine and julienne vegetables, garnished with fried leeks, lump crab and served with a citrus beurre blanc.
Chicken Milanese 28
Lightly panko crusted chicken breast pan-seared and served on top fettuccine Florentine with a savory lemon-butter caper sauce.
Grilled Quail 28
Two semi-boneless quail marinated in balsamic and herb vinegar served with mushroom risotto and julienne vegetables.
Shrimp and Tenderloin Tower 39
Tournedos of beef entwined with jumbo grilled shrimp nesting on a bed of mushroom risotto with julienne vegetables and asparagus with a red wine demi sauce.
10 oz. New York Strip 30
Grain fed Angus strip loin grilled to order and garnished with sour cream horseradish sauce and served with Savoyard potatoes and sautéed green beans with tomato, bacon and onion.
12 oz. Ribeye 34
Hand-cut Angus ribeye grilled perfectly and served with Savoyard potatoes and sautéed asparagus garnished with candied shallot demi glaze and tobacco onions.
10 oz. Tenderloin 32 6 oz. Petite Tenderloin 24 (split unavailable)
Hand cut to order beef tenderloin served with Black Forest mushroom sauce with Savoyard potatoes and sautéed asparagus.
Steak and Lobster 48
Hand-cut 6 oz. tenderloin grilled and topped with red wine demi glaze and a 5 oz. Brazilian lobster stuffed with lump crab cake and steamed perfectly served with drawn butter, Savoyard potatoes and julienne vegetables.
Dijon Encrusted Lamb Rack 39
Dijon and Italian herb crusted New Zealand lamb rack with apple-rosemary red wine demi glaze entwined around Savoyard potatoes and crisp asparagus tips.
Vegetarian Grill 23
Grilled fresh asparagus and tomato wedges marinated in balsamic vinaigrette with sautéed julienne vegetables served with choice of orzo or fettuccine.
Warning: Many of our items are prepared with shellfish or allergens. If you have a shellfish or other serious allergy please notify your waitress prior to ordering.
Seafood Entrees
Caribbean Char Drum 28
Filet of drum with a Caribbean char rub, pan seared and served with Savoyard potatoes and julienne mixed vegetables with Andouille sausage cream sauce with mixed greens and stone-ground mustard inlays.
Grilled Mahi Mahi 26
Grilled Gulf Mahi with homemade Jalapeno jelly served with seasoned white rice and julienne vegetables with roasted red pepper pesto inlays.
Pan-Seared Snapper with Shrimp & Ricotta Ravioli 32
Herb and lemon crusted skin-on red snapper sitting on julienne vegetables surrounded by shrimp ravioli in a bath of roasted garlic white wine beurre blanc.
Citrus Grilled Grouper 34
Fresh citrus marinated 8 oz. grouper filet accompanied by Savoyard potatoes and julienne vegetables accented with a lobster cream sauce.
Parmesan Crusted Flounder 28
Delicate Alaskan flounder prepared with panko breading and shredded parmesan cheese served on a bed of creamy fettuccine alfredo with julienne vegetables.
Spicy Seafood Pasta Medley 34
Jumbo shrimp and medallions of lobster tail combined with chef created roasted red pepper sriracha sauce and perfectly cooked fettuccine garnished with grilled crostini and fresh basil.
Seared Ahi Tuna 36
Each week is a different chef inspired creation. Ask your waitress how your ahi tuna is prepared today.
Desserts
ROOSEVELT’S Signature Key Limon Pie 10
Smooth creamy layers of freshly prepared key lime confection and velvety lemon ice box in a short bread crust topped with fresh whipped cream citrus rum sauce.
Chef’s Choice Crème Brulee 10
Our chef starts with a rich custard base and a caramelized sugar top but takes a detour to creativity in this highly requested dessert.
White Chocolate Bread Pudding 10
Rich custard-soaked slices of cinnamon toast with hints of white chocolate served warm with brandied raspberry sauce and fresh whipped cream.
