Packages available for $50 per person
Choice of Appetizer or Salad
Choice of Entree (excluding 10oz filet steak and steak & lobster)
Dessert to share
Add wine pairing by Chef Matt for an extra $25 per person.
Daily Specials available for $35 per person
Just give us a call after 5pm - 361.749.1540


Roosevelt’s Trio

Sautéed crab cake, coconut and panko encrusted jumbo shrimp and oyster Rockefeller accompanied with raspberry chipotle remoulade atop greens.

Coconut Shrimp                                                Three jumbo coconut and panko crusted shrimp served with raspberry chipotle marmalade, served on greens and fried leeks.

Jumbo Lump Crab Cakes

Two jumbo lump crab cakes enfolded with sautéed vegetables, lightly breaded and served with raspberry chipotle remoulade atop greens.

Quail Tails                                                                 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

Six coastal oysters topped with spinach, fennel, shallots and Parmesan cheese served on rock salt and topped with fried leeks.

Firecracker Tenderloin

Bacon-wrapped and Serrano pepper infused tenderloin medallions served atop mushroom risotto.

Roosevelt’s Signature Bread
Warm focaccia bread topped with fresh herbs and garlic, smothered in balsamic butter sauce.



Pan-Seared Snapper with Shrimp & Ricotta Ravioli

Herb and lemon crusted skin-on red snapper sitting on julienne vegetables surrounded by shrimp ravioli tossed in a roasted garlic Beurre Blanc.

Citrus Grilled Mahi Mahi 

Fresh citrus marinated 8 oz. mahi filet accompanied by Savoyard potatoes and julienne vegetables accented with a lobster cream sauce.

Parmesan Crusted Flounder

Delicate Gulf flounder prepared with panko breading and shredded Parmesan cheese served on a bed of creamy fettuccine Alfredo with julienne vegetables.

Spicy Seafood Pasta Medley

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 basil.

Seared Ahi Tuna 

Each week is a different chef inspired creation.  


Vegetarian Grill

Grilled fresh seasonal vegetables marinated in balsamic vinaigrette with sauteed julienne vegetables hand tossed with olive oil and fettuccine.

Portabella & Eggplant tower

Tournedos of grilled portabella mushroom and Parmesan crusted eggplant medallions layered with grilled tomatoes and fresh mozzarella paired with orzo Florentine.


Warm Spinach Salad

Fresh baby leaf spinach tossed in warm honey and bacon dressing with red onion slices, Boursin herb cheese and pearl tomatoes.

Wedge Salad 

Iceberg lettuce wedge topped with blue cheese crumbles, Applewood bacon, avocado, diced tomato and red onion served with a creamy blue cheese chipotle dressing.

Caesar Salad
Crispy Romaine greens topped with fresh baked croutons, Parmesan cheese and traditional Caesar dressing.

Blue Cheese Chipotle, Sweet Bacon, Balsamic Vinaigrette, and Caesar

Steak & Lamb


Shrimp and Tenderloin Tower

Tournedos of beef with jumbo grilled shrimp on a bed of mushroom risotto with julienne vegetables and asparagus.

Rib-eye 14 oz.

Hand-cut Angus rib-eye served with Savoyard potatoes and grilled asparagus, garnished with demi-glacé and tobacco onions.

Petit Filet  6 oz.

Hand cut to order beef tenderloin with Savoyard potatoes and grilled asparagus.           

Dijon Encrusted Lamb Rack

Dijon and Italian herb crusted New Zealand lamb rack served with Savoyard potatoes and crisp asparagus.



Chicken and Shrimp Involtini

Chicken breast stuffed with baby spinach and jumbo shrimp dredged in piccata batter and served with orzo Florentine and julienne vegetables, garnished with lump crab and served in a citrus Beurre Blanc.

Grilled Quail

Two semi-boneless quail marinated in balsamic and herb vinegar served with mushroom risotto and julienne vegetables.

Breast of Duck

Chili and sugar infused breast of duck pan seared and served with Serrano polenta and demi-glacé sauce with julienne vegetables.


Roosevelt’s Key Lime Pie

Creamy layers of key lime confection and velvety lemon ice box in a short bread crust topped with whipped cream raspberry puree.

Crème Brulee

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

Rich custard-soaked slices of cinnamon toast with hints of white chocolate served warm with brandied raspberry sauce and fresh whipped cream.

© 2020 by Shide

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