Appetizers
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
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
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
Filet Mignon
Ten-ounce hand cut filet mignon with Savoyard potatoes, grilled asparagus and finished with Bordelaise sauce
58
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
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
Beverages
Soda
3
Iced Tea
3
Table side tea service -
Two leaves and a Bud Tea Company
10
small coffee press
10
large coffee press
12
Extras
u-12 Shrimp
8
chicken Breast
8
lobster tail
30
6 oz Filet
28
Sauces
oscar
8
bordelaise
4
Lobster Cream
8
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.