Appetizers

Roosevelt’s Trio

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

21

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

19

Jumbo Lump Crab Cakes

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

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

21

Firecracker Tenderloin

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

19

 

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

Warm Spinach Salad

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

12
 

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.

12


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

12
 

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

Seafood

 

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.

37

Citrus Grilled Mahi Mahi 

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

35

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.

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 basil.

39

Seared Ahi Tuna 

Each week is a different chef inspired creation.  

38
 

Soft Shell Crab (When available)

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

Market Price

Vegetarian

Vegetarian Grill

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

24

Portabella & Eggplant tower

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

26
 

Steak & Lamb

 

Shrimp and Tenderloin Tower

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

54


Rib-eye 14 oz.

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

50

Petit Filet  6 oz.

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

38        

Regular Filet  10 oz.

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

58  

Steak and Lobster

Hand-cut 6 oz. tenderloin grilled to perfection and complimented with a 5 oz. cold water lobster tail served with drawn butter, Savoyard potatoes and julienne vegetables. 

58


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 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.

29

Grilled Quail

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

32

Breast of Duck

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

35
 

Desserts

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.

10

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.

10

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.

10

Chocolate Flourless Torte

Enjoy the rich decadence of bittersweet dark chocolate and brandy in this gluten-free offering.

10

Extras

u-12 Shrimp

8

chicken Breast

8

lobster tail

28

6 oz Filet

28

Sauces

oscar

7
 

Demi-glace

4

bernaise

4

Lobster Cream

7

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.

© 2020 by Shide

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