FRUIT AND GRANOLA BOWL $10.25
Chef Greg’s homemade yogurt honey sauce

* 2 EGGS WITH TOAST $6.00

* 2 EGGS, BACON & POTATOES $9.95
Cooked your way with bacon, potatoes and your choice of toast

* TRADITIONAL EGGS BENEDICT $11.95
Toasted English muffin, Canadian bacon, poached eggs,
hollandaise sauce and potatoes

* ARTICHOKE CHORIZO BENEDICT $13.95
Two poached eggs served with an artichoke bottom, chorizo,
chipotle hollandaise, and potatoes

LOBSTER BENEDICT $19.95
Toasted English muffin, Cold water Maine Lobster meat, poached eggs, hollandaise sauce and potatoes

* CAPTIVA HOUSE HASH $12.95
Two eggs cooked the way you like, on top of shrimp sausage and three colored potato hash and hollandaise

* BISCUITS AND GRAVY $9.95
Two eggs served with home made biscuits, Chef Greg’s southern sausage gravy

* STEAK AND EGGS $14.95
Two eggs served with cheesy grits

* CHEDDAR BAGEL STEAK & EGG SANDWICH $14.95
Served with breakfast potatoes

* BACON, BRIE, SCRAMBLED EGG CROISSANT $12.95

* CAPRESE OMELET $12.95
Three eggs omelet served with fresh mozzarella, sliced tomatoes,
topped with a white balsamic reduction and arugula salad

* SHRIMP SAUSAGE OMELET $13.95
Home made shrimp sausage and Monterrey Jack cheese

* CHORIZO OMELET $13.95
Served with spicy Spanish sausage, homemade pico de gallo,
and cheddar cheese

* FRESH VEGGIE OMELET $10.95
Three eggs omelet served with zucchini, yellow squash, carrots
red onion, mushrooms, and feta

* OCH OMELET $11.95
Three eggs omelet with Cheddar and Monterrey Jack cheese, ham, peppers, tomatoes, mushrooms, and onions
** Egg beaters, or egg whites, available upon request, for $1.00
All eggs are cooked to your liking scrambled,, fried or poached

* SLICED TOMATO $3.00

* HAM $5.00

* BACON $5.00

* PORK SAUSAGE $5.00

* CHICKEN APPLE SAUSAGE $5.50

BREAKFAST POTATOES $4.00

CHEESY GRITS $4.00

BAGEL & CREAM CHEESE $4.00
add Smoked Salmon $5.00

PASTRY OF THE DAY $4.50

MUFFIN OF THE DAY $3.50

ENGLISH MUFFIN $2.50

TOAST $2.50
Sour Dough, Multigrain, Seeded Rye,
Cinnamon-raisin

OATMEAL $4.50

GRANOLA OR CEREAL & MILK $4.50
Fruit Loops, Honey Nut Cheerios

YOGURT (vanilla or blueberry) $3.00

FRESH FRUIT CUP $6.00

GRAPEFRUIT HALVES $3.00

WHOLE FRUIT (banana or apple) $1.00

Escargot
white wine, roasted Roma tomatoes, and garlic butter with a rustic crostini. 13

Parmesan Panko Crusted Scallops*
baked in tangy garlic butter. 17

Blue Crab Bisque
with roasted red pepper romesco sauce and crème fraiche. 12

Roasted Shrimp & Jumbo Lump Blue Crab Cocktail (GF)
with classic cocktail sauce. 18

Pan Seared Sea Scallops (GF)*
with watermelon cucumber salad and white balsamic reduction. 18

Lobster Crab Cake
with an avocado slaw and a mango lime coulis. 16

Baked Lobster Risotto
slow cooked Arborio rice infused with fresh Maine lobster topped with panko and baked. 19

Charcuterie Plate
assorted selection of cured meats and cheeses served with warm flat bread, dried fruits, cornichons and whole olives. 22

Homemade Lobster Ravioli
with a tomato ginger broth. 17

House Salad (vegan)
mixed greens, cucumbers, shaved carrots, baby heirlooms, and red onions with lemon infused white balsamic vinaigrette. 8

The Wedge (GF)
sugar cured bacon, baby heirloom tomatoes, red onions, with a Catalina blue cheese dressing. 10

Grilled Caprese (GF)
grilled beef steak tomatoes, fresh mozzarella, arugula, basil pesto, and lemon infused white balsamic. 11

Knife and Fork Caesar*
whole romaine leaves tossed in house made Caesar dressing, shaved Parmigiano-Reggiano, and garlic croutons, garnished with a fresh lemon wedge. 9

Tuna*
Asian seared ahi tuna, wasabi potato spring roll, baby bok choy, and caramelized mushrooms drizzled with citrus soy vinaigrette. small plate 29 / large plate 42

Filet (GF)*
six ounces, pan seared, roasted garlic parmesan smashed potatoes, vegetable medley, gorgonzola cream and port wine demi. small plate 32 / large plate 42

Lobster and Crab Crusted Scallops*
coconut rice, vegetable medley, and citrus butter sauce. small plate 34 / large plate 48

Chilean Seabass (GF)
with creamy polenta, vegetable medley, and citrus butter sauce. small plate 35 / large plate 46

Cioppino (Fisherman’s Stew)
clams, mussels, shrimps, scallops, calamari, gulf grouper, roasted tomato seafood broth, and a saffron risotto cake. 33

Branzino
quinoa and Argentine red shrimp stir fry, crisp Asian vegetables, cremini mushrooms, edamame, and pink guava vinaigrette. 34

Blackened Snapper (GF)
Chef’s own watermelon cucumber salad, roasted corn polenta, and a citrus butter sauce. 36

Jumbo Prawns
pan seared with Maine lobster risotto, asparagus, Key lime butter sauce. 36

Grouper (GF)
with basmati rice, julienned vegetables, asparagus tips, and mushrooms topped with a tropical lump crab salsa and citrus butter sauce. 39

Duck (GF)
slow roasted half duck, red potato hash, shaved Brussel sprouts, caramelized onions, and carrots topped with orange mango rum glaze. 32

Pomegranate Glazed Lamb Chops (GF)*
with roasted garlic parmesan smashed potatoes, vegetable medley, and honey ginger demi. 38

Steak of the Moment*
Asparagus, mushrooms, celery root puree, and port wine demi. (Market Price)

Vegan Delight (GF)
pan seared vegetables, coconut jasmine rice, topped with arugula salad tossed in lemon infused white balsamic. 26

Jumbo Prawn Pasta
sautéed prawns with baby heirloom tomatoes, artichoke hearts, cremini mushrooms, and black fettucine tossed in a white wine garlic butter sauce. 31

Twin Tails
six ounce cold water lobster tails, served with drawn butter, vegetable medley, and parsley red potatoes. 52

House Smoked Salmon Pasta
house smoked salmon in a creamy sauce with a dollop of whole grain mustard, a sprinkle of Parmesan cheese, green peas and prosciutto tossed with Farfalle Pasta. 29

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.