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Appetizers

Roosevelt’s Trio • 24
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. (GF)


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

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

Jumbo Sea Scallops • 28
Three jumbo sea scallops pan seared to perfection with saffron sauce. (GF)
 

Quail Tails • 24
Two semi-boneless bacon wrapped quail rolled with baby Swiss cheese and Serrano pepper on a bed of mushroom risotto dressed in apricot and bacon 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. (GF)
 

Firecracker Tenderloin • 26
Four bacon-wrapped tenderloin medallions stuffed with Serrano pepper, monterery-jack cheese, tossed in gravy and served atop mushroom risotto.
 

Roosevelt’s Signature Bread • 10
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. (GF)


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. (GF)


Caesar Salad • 15
Crispy Romaine lettuce, topped with Parmesan and drizzle with Roosevelt’s 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
Roosevelt’s Vinaigrette • Balsamic Vinaigrette  Chipotle Blue Cheese • Cherry Tomato Vinaigrette • Ranch • Caesar (GF)

Pastas & Vegetarian

No substitutions

Spicy Seafood Pasta Medley • 46
Jumbo shrimp, scallops, and lobster claw meat combined with our creamy roasted chipotle sauce, spinach, tomato on fettuccine or linguini noodles garnished with fresh herbs, served with bread stick.
 

Pan Seared Red Snapper • 44
Herb encrusted sautéed red snapper with shrimp and ricotta ravioli tossed in saffron sauce and served with bread stick.
 

Parmesan Crusted Flounder • 34
Gulf flounder prepared with panko breading and shredded Parmesan cheese with your choice of fettuccine or linguini and Roosevelt’s Alfredo and served with bread stick.
 

Vegetarian Grill • 26
Grilled fresh seasonal vegetables marinated in balsamic vinaigrette with fettuccine or linguini hand tossed in olive oil

Steak & Lamb

Served with a choice of sauce and two sides

Ribeye 14 oz • 54
Hand cut Angus ribeye grilled perfectly. (GF)
 

Petit Filet
6 oz • 41        
12 oz • 62

Hand cut to order beef tenderloin chargrilled to perfection. (GF)
 

Pork Chop • 32
Thick butcher’s cut 10 oz pork chop charbroiled to excellence. (GF)
 

Dijon Encrusted Rack of Lamb • 56
Dijon and herb crusted fresh grilled rack of lamb. (GF)

Seafood & Poultry

Served with a choice of sauce and two sides

Grilled Mahi-Mahi  • 38
Fresh 8 oz mahi-mahi filet grilled to perfection. (GF)

                                                                                                        
Seared Ahi Tuna • 42
An 8 oz portion of ahi tuna topped with sesame seeds. (GF)
 

Seared Scallops & Shrimp • 46
Four seared scallops and four sautéed shrimp cooked to perfection. (GF)
 

Chicken & Shrimp Involtini  • 33
Chicken breast stuffed with baby spinach and Swiss cheese, dredged in seasoned rice flour and panko then sautéed and topped with chargrilled shrimp. (GF)
 

Grilled Quail • 36
Two semi-boneless quails marinated in our special marinade then chargrilled to perfection. (GF)
 

Breast of Duck • 39
Breast of Duck pan seared to excellence. (GF)

Dessert

Roosevelt’s Signature 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 • 12
A rich custard base and a caramelized sugar topping with fruits. (GF)

 

White ChocolAte Bread Pudding • 12
Rich custard-soaked slices of baked bread with hints of white chocolate 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. (GF)
 

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

Sauces

Saffron (GF)
Natural Gravy (GF)
Lemon (GF)
Bordelaise (GF)
Mushroom Ragout (GF)

Sides

Roosevelt’s Signature Savoyard Potatoes (GF)
M
ushroom Risotto

Wild Rice (GF)
Carrot Orzo
Creamed Spinach (GF)
Green Beans (GF)
Pasta (fettuccini or linguini)
Seasonal Vegetables (GF)

Extras

U-12 Shrimp (4) (GF) • 12
Chicken Breast (GF) • 10
Lobster Tail (GF) • 34
6 oz Filet (GF) • 32
Fettuccini or Lingui
ni • 10
Saffron Sauce (GF) • 12
Natural Gravy sauce (GF) • 6
Lemon sauce (GF) • 6
Bordelaise sauce (GF) • 8
Mushroom Ragout sauce (GF) • 8

Extra

Espresso • 8
Cappuccino • 10
Barista Blended Coffee • 6
Baileys Coffee • 10
Expresso Martini • 14

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