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
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.