Appetizers

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Roosevelt’s Trio

Crab cake, coconut-panko encrusted jumbo shrimp and a pair of Oysters Rockefeller accompanied with remoulade on a bed of sautéed spinach

21

Coconut Shrimp                                                Four jumbo Coconut-panko encrusted shrimp drizzled with raspberry chipotle sauce over shallot frites

20

Jumbo Lump Crab Cakes

Two lightly breaded jumbo lump crab cakes served with house remoulade on sautéed spinach

21

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

21

Grilled Oyster Rockefeller

Six oysters on the half shell topped with bacon, fennel, shallots, cream and parmesan cheese on a bed of shallot frites

21

Firecracker Tenderloin

Bacon-wrapped tenderloin medallions, serrano pepper and swiss cheese tossed in Bordelaise atop mushroom risotto

20

Soft Shell Crab                                                

When available.

Market Price

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

7

Salads

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Warm Spinach Salad

Fresh sautéed baby leaf spinach tossed in honey-bacon dressing finished with red onion, bacon, heirloom cherry tomatoes and house made Boursin herb cheese

12
 

Wedge Salad 

Wedge of iceberg lettuce topped with blue cheese crumbles, smoked bacon, red onion, heirloom cherry tomatoes, avocado and creamy chipotle blue cheese dressing

12

Caesar Salad
Crispy romaine lettuce hearts sprinkled with roasted garlic croutons, parmesan cheese and drizzle of Maison Caesar dressing

12
 

Dressings
Chipotle-Blue Cheese, Honey-Bacon, Balsamic Vinaigrette, and Maison Caesar

Seafood

Pan-Seared Snapper with Shrimp & Ricotta Ravioli

Herb seasoned skin-on red snapper on a bed of mixed seasonal vegetables, and shrimp ravioli tossed in roasted garlic Beurre Blanc

37

Citrus Grilled Mahi Mahi 

Fresh citrus glazed Mahi-Mahi over Savoyard potatoes, seasonal mixed vegetables and finished with Lobster cream sauce

35

Parmesan Crusted Flounder

Gulf Flounder prepared in a mix of Parmesan cheese and Panko breadcrumb over a bed of creamy fettucine alfredo and seasonal vegetables

30

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 herbs

39

Seared Ahi Tuna 

Lightly blackened Ahi tuna with citrus Beurre Blanc served with Saffron-Jasmine Rice and vegetables 

38
 

Soft Shell Crab (When available)

Two soft shell crab served on a bed of risotto with julienne vegetables.                                              

Market Price

Vegetarian

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Vegetarian Grill

Fresh seasonal vegetables and Portobello mushroom sautéed in balsamic vinaigrette, over fettucine pasta tossed in Olive Oil and fresh herbs

24

Portabella & Eggplant tower

Parmesan eggplant medallions layered with grilled portobello mushrooms, roasted tomatoes and fresh mozzarella over orzo Florentine

26
 

Steak & Lamb

Shrimp and Tenderloin Tower

Tournedos of beef with jumbo grilled shrimp on a bed of mushroom risotto with mixed seasonal vegetables and asparagus

54

Ribeye

Hand cut 14-ounce Angus beef served with Savoyard potatoes and grilled asparagus garnished with Bordelaise and onion frites

50

Petit Filet

Six-ounce hand cut filet mignon with Savoyard potatoes, grilled asparagus and finished with Bordelaise sauce

37       

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Filet Mignon

Ten-ounce hand cut filet mignon with Savoyard potatoes, grilled asparagus and finished with Bordelaise sauce

58  

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Steak and Lobster

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

60

Dijon Encrusted Lamb Rack

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

52
 

Poultry

Chicken and Shrimp Involtini

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

29

Grilled Quail

A pair of semi-boneless Texas quail finished with Balsamic glaze over mushroom risotto and seasonal mixed vegetables

32

Breast of Duck

Pan seared chili pepper and brown sugar brined breast of duck with serrano polenta, mixed vegetables and Bordelaise sauce

35
 

Desserts

Roosevelt’s Key Lime Pie

Layers of key lime and limoncello icebox cream over brown sugar and graham cracker crust topped with whipped cream and raspberry puree

10

Crème Brulee

Our highly requested dessert of creamy and baked custard that is finished with a thin crust of caramelized sugar.

10

White Chocolate Bread Pudding

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

10

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Chocolate Flourless Torte

To end your evening, we invite you to enjoy the rich decadence of bittersweet dark and chocolate and brandy in this gluten free offering

10

Extras

u-12 Shrimp

8

chicken Breast

8

lobster tail

30

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6 oz Filet

28

Sauces

oscar

8
 

bordelaise

4
 

Lobster Cream

8

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ponchartrain

8

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.