SMALL PLATES

CORTEZ CRACKER SHRIMP

Large Gulf shrimp dusted with Cajun cornmeal and seared. Served with chipotle mayo

SHRIMP EGG ROLLS

Gulf Shrimp, chicken and pork with asian slaw, served with soy, rice wine and sesame dipping sauce

AJILLO

Steak or shrimp, seared with olive oil, garlic, lime & pepper flakes

STEAMED CLAMS

Tampa little necks steamed in white wine & garlic butter, garnished with seasoned bread crumbs & smoky bacon

CORTEZ SMOKED FISH

(when available) Local, smoked fish with red onion, baby pickles and cream cheese

THAI SNAPPER NUGZ

Red onion, jalapeno and cilantro salad

SOUPS

TATER SOUP

Yukon Golds, garlic croutons and crumbled bacon

CORTEZ CHOWDER

Fresh grouper cheeks & shrimp in a tomato saffron broth cooked to order.

SALADS

THE BLUE MARLIN

Mixed greens, crumbled blue cheese, Pearson Farms pecans, balsamic honey vinaigrette

HOUSE SALAD

Mixed greens, shaved parmesan tossed in a house Caesar dressing

GLT SALAD

“Fulford” style grouper over mixed baby greens, a slice of fried green tomato, dressed with orange sunshine vinaigrette

SANDWICHES

THE BURGER

8 oz, ground sirloin, smoked gouda, slab bacon & onion marmalade. Served with roasted potato

GLT

Grouper Sandwich “Fulford” style with fried green tomato & baby greens dressed with orange sunshine served with daily vegs

LOBSTER GRILLED CHEESE

4 oz. tail, Havarti cheese, Texas toast, old bay butter and lobster au jus

ENTREES

LOCAL CAUGHT FISH

We serve only the freshest LOCAL fish. We hand select it from fishing boats across the bridge in the Village of Cortez at AP Bell Fish Co.

PREPARATIONS

FULFORD

Egg washed & sauteed with lemon butter, finished with garlic parmesan bread crumbs with rice & house veg

PECAN

Pearson Farms roasted, crushed pecan crust & honey butter. Served with roasted sweet potato discs with basil pesto & house veg. (Sub Bridge Street brussels for an additional cost)

GROUPER & CLAMS

Grouper seared and poached in house fume’, Two Docks little neck clams, julienne vegetables, basil pesto, lemon zest

SHRIMP & GRITS

Large Gulf Shrimp rolled in Cajun spices, sauteed and placed in our cheesy grits with crumbled bacon and scallions

LINGUINI WHITE CLAM

Two Docks little necks in a white wine garlic butter with crushed red pepper & garlic toast over linguini

BLACKENED FISH ALFREDO

Daily cuts of fish, blackened over classic linguini alfredo with basil pesto

CHICKEN AND RICE

Boneless skinless chicken thighs, pineapple soy marinade, served with rice & veg

FILET

6 oz seared & finished in a brandy demi glace, with roasted sage potatoes & vegetables. Florida’s best grass fed beef

*Add fish, shrimp, filet or lobster to any dish for an additional charge

SIDES

(FOR SHARING)

HERBED BROWN RICE

CHEESY GRITS

EDAMAME

HUSH PUPPIES

MAC & CHEESE

VEGETABLE OF THE DAY

ROASTED SWEET POTATO

SWEET CORN BREAD WITH HONEY BUTTER

ROASTED SAGE BROWN BUTTER POTATO

BRIDGE STREET BRUSSELS WITH POTATOES & CRUMBLED BACON

“MINI MARLINS” (under 12 ONLY)

MINI BURGER

MACARONI AND CHEESE

GRILLED CHEESE SHRIMP (FRIED) AND GRITS

DESSERTS

TROPICAL BREAD PUDDING

Warm orange-pineapple bread pudding, pineapple rum caramel and “big country” pecans

BOURBON PECAN PIE

Roasted Pearson Farms pecans with whipped cream

GUAVA LIME PIE

Shortbread crust with passion fruit puree

ANDREA’S CHOCOLATE MOUSSE CAKE

Raspberry coulis

SPECIALTY COCKTAILS

BLUE MARLIN LEMONADE

titos, mound lemon soda, triple sec, blueberries

SALTY GOOSE

grey goose, fresh grapefruit, salted rim, sprig of rosemary

DONKEY KICK

Jamaican ginger beer, titos, fresh mint

RUM PUNCH

don q, pineapple, guava, orange, myers dark floater

SPANISH GIN & TONIC

bombay sapphire, fever tree tonic, juniper berries – grapefruit wedge, lemon & lime twist

APEROL SPRITZER

aperol, prosecco, fever tree soda, orange slice

WINE LIST

OUR WINE LIST CHANGES OFTEN

Our wine list features some of our favorite selections from around the globe.

CRAFT BEER

We love supporting our local craft breweries, especially our friends at Calusa Brewing!  We often have rare or hard-to-find selections from Calusa on tap.

RESERVATIONS

Reservations are required Friday & Saturday nights… and strongly recommended all other nights. Our cottage is very small, so we tend to fill up quickly!

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