1.361.749.1540
Appetizers
Roosevelt’s Trio • 24
Crab cake, coconut-panko encrusted jumbo shrimp and a pair of Oysters Rockefeller accompanied with remoulade on a bed of sautéed spinach
Coconut Shrimp • 26
Four jumbo Coconut-panko encrusted shrimp drizzled with raspberry chipotle sauce over shallot frites
Jumbo Lump Crab Cakes • 24
Two lightly breaded jumbo lump crab cakes served with house remoulade on sautéed spinach
Quail Tails • 24
Semi-boneless bacon wrapped quail with baby Swiss cheese and Serrano pepper on a bed of risotto dressed in apricot and bacon chutney
Grilled Oyster Rockefeller • 24
Six oysters on the half shell topped with bacon, fennel, shallots, cream and parmesan cheese on a bed of shallot frites
Firecracker Tenderloin • 26
Bacon-wrapped tenderloin medallions, serrano pepper and swiss cheese tossed in Bordelaise atop mushroom risotto
Roosevelt’s Signature Bread • 10
Warm focaccia bread topped with fresh herbs and garlic, smothered in balsamic butter sauce
Salads
Warm Spinach Salad • 15
Fresh sautéed baby leaf spinach tossed in honey-bacon dressing finished with red onion, bacon, heirloom cherry tomatoes and house made Boursin herb cheese
Wedge Salad • 15
Wedge of iceberg lettuce topped with blue cheese crumbles, smoked bacon, red onion, heirloom cherry tomatoes, avocado and creamy chipotle blue cheese dressing
Caesar Salad • 15
Crispy romaine lettuce hearts sprinkled with roasted garlic croutons, parmesan cheese and drizzle of Maison Caesar dressing
Seafood
Pan-Seared Snapper with Shrimp & Ricotta Ravioli • 41
Herb seasoned skin-on red snapper on a bed of mixed seasonal vegetables, and shrimp ravioli tossed in roasted garlic Beurre Blanc
Citrus Grilled Mahi Mahi • 38
Fresh citrus glazed Mahi-Mahi over Savoyard potatoes, seasonal mixed vegetables and finished with Lobster cream sauce
Parmesan Crusted Flounder • 34
Gulf Flounder prepared in a mix of Parmesan cheese and Panko breadcrumb over a bed of creamy fettuccine Alfredo and seasonal vegetables
Spicy Seafood Pasta Medley • 44
Jumbo shrimp and lobster claw meat combined with Roosevelt’s in house roasted red pepper sriracha sauce and fettuccine garnished with grilled crostini and fresh herbs
Seared Ahi Tuna • 42
Lightly blackened Ahi tuna with citrus Beurre Blanc served with Saffron-Jasmine Rice and vegetables
Soft Shell Crab (when available)• MKT
Two soft shell crab served on a bed of risotto with julienne vegetables
Vegetarian
Vegetarian Grill • 26
Fresh seasonal vegetables and Portobello mushroom sautéed in balsamic vinaigrette, over fettucine pasta tossed in Olive Oil and fresh herbs
Portabella & Eggplant Tower • 28
Parmesan eggplant medallions layered with grilled portobello mushrooms, roasted tomatoes and fresh mozzarella over orzo Florentine
Steak & Lamb
Shrimp & Tenderloin Tower • 58
Tournedos of beef with jumbo grilled shrimp on a bed of mushroom risotto with mixed seasonal vegetables and asparagus
Ribeye • 54
Hand cut 14-ounce Angus beef served with Savoyard potatoes and grilled asparagus garnished with Bordelaise and onion frites
Petit Filet • 41
Six-ounce hand cut filet mignon with Savoyard potatoes, grilled asparagus and finished with Bordelaise sauce
Filet Mignon • 62
Ten-ounce hand cut filet mignon with Savoyard potatoes, grilled asparagus and finished with Bordelaise sauce
Steak & Lobster • 65
Six-ounce hand cut filet mignon and seven-ounce cold water lobster tail cooked to perfection served with Savoyard potatoes, seasonal vegetables, accompanied with drawn butter and Bordelaise sauce
Dijon Encrusted Lamb Rack • 56
Dijon and Italian herb crusted New Zealand lamb rack served with Savoyard potatoes and crisp asparagus
Poultry
Chicken and Shrimp Involtini • 33
Chicken breast filled with baby spinach, jumbo shrimp and dredged in seasoned panko served over orzo Florentine, seasonal vegetables, finished with jumbo lump crab and citrus beurre blanc
Grilled Quail • 36
A pair of semi-boneless Texas quail finished with Balsamic glaze over mushroom risotto and seasonal mixed vegetables
Breast of Duck • 39
Pan seared chili pepper and brown sugar brined breast of duck with serrano polenta, mixed vegetables and Bordelaise sauce
Dessert
Roosevelt’s Key Limon Pie • 12
Layers of key lime and limoncello icebox cream over brown sugar and graham cracker crust topped with whipped cream and raspberry puree
Crème Brulee • 12
Our highly requested dessert of creamy and baked custard that is finished with a thin crust of caramelized sugar
White Chocolate Bread Pudding • 12
Rich custard soaked French batards and white chocolate baked and served warm with raspberry, caramel and white chocolate drizzle topped with Gran Marnier whipped cream
Chocolate Flourless Torte • 12
To end your evening, we invite you to enjoy the rich decadence of bittersweet dark and chocolate and brandy in this gluten free offering
