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 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


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


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 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


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


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

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