Fresh Fish Restaurant in Marco Island, FL 

Menu – Fresh Fish & Seafood Marco Island, FL

Downloadable Menu

Jump to: BeginningsGreens and PastaFresh CaughtProteins and VegetablesExtrasSweet Endings

Beginnings

logoUmami Kobe Sliders

Vermont sharp cheddar, bistro bread and butter

pickle’s, garlic aioli 15

logoYellowtail Avocado Crudo

Meyer lemon vinaigrette, English peas, radish and

micro herbs 9

Pan Roasted Gulf Prawns

Saffron-petite vegetable relish, bruschetta, aioli and

shellfish butter 13

logoGrilled Asparagus and Proscuitto

with crunchy poached egg, Reggiano fondue, watercress and white truffle 11

Calamari

sautéed squid, olives, tomatoes, chilies, garlic, basil

and bruschetta 12

logoBlackened Rare Tuna

pickled ginger, cucumber, shiitake mushrooms, wild greens

and a soy-mustard emulsion 13

Bistro Lump Crab Cake

shiitakes, green apple, watercress and lemongrass

curry emulsion with chilled crab salad 11

Warm Goat Cheese Bruscetta

beefsteak tomatoes, balsamic, basil, roast garlic and grilled bread 10

Seafood Chowder

New England style with Stone Crab

paprika butter 9
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Greens and Pasta

Fin Bistro Market Salad

wild greens, potato straws, tomato, red onion, bleu

cheese and balsamic vinaigrette 9     dinner salad 5

Caesar Salad

romaine hearts, garlic croutons, creamy Reggiano

anchovy dressing 9     dinner salad 5

add to above salads: grilled chicken  5 or three shrimp 7

Roasted Beet, Palm Hearts Salad

creamy gorgonzola, spiced walnuts, aged balsamic, fines herbs and

baby spinach 9

Coconut Gulf Prawn Salad

wild greens, tomato, palm hearts, red onion and Meyer lemon vinaigrette     15

Jumbo Gulf Prawn Linguini

roasted garlic, tomato-basil shellfish broth and baby spinach 23

Red Chili Chicken Ditalini

creamy Reggiano – White Cheddar sauce, prosciutto bits, spinach and Ditalini pasta 19

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Fresh Caught

Crisp Herb Crusted Gulf snapper

over Rock shrimp Kabocha squash risotto, verjus brown butter sauce, cress sprouts 26

logoYellowfin Tuna

white cheddar, roasted chili polenta “ fries “, miso portobello and smoked tomato emulsion, chilies and cress 26

Florida Black Grouper

gnocchi, artichoke fricassee, Lump Crab, Prosciutto,

Reggiano soubise and herb infused olive oil 27

logoGrilled Jumbo Sea Scallops

one half pound New Bedford natural scallops, White Truffle beurre fondue, potato puree and herb infused coulis 25

Key West Swordfish

bacon wrapped arugula potato cake, apple fennel salad and Calvados stone ground mustard jus 26

West Florida Cobia

roasted local squashes, yard beans, asparagus, wild

mushrooms and Morel emulsion 23

Almond Crusted Atlantic Flounder

roast garlic potato puree, almondine butter sauce and

grilled asparagus 23

Florida Spiny Lobster

squash and cauliflower “ risotto” , Reggiano-paprika lobster butter 29

logoGrilled Caribbean Wahoo

over roasted eggplant puree, tomato caper caponata and fresh herb infused olive oil 22

Florida Keys Dorado

crushed rainbow fingerling potatoes with olives, sun dried tomatoes, fresh goat cheese and white wine artichoke butter sauce 23

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Proteins and Vegetable

logo Cider Brined Pork Tenderloin

smoked tomato butter, chilled farm bean salad and roast garlic potato puree 26

logoGrilled Beef Tenderloin Steak

8 ounces choice beef, potato puree, prosciutto shallot maitre d’ butter 35

Miso Marinated Portobello

asparagus, roasted squash and garlic, pimentos, green beans, golden beets and fresh herbs 22

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Sweet Endings

White Chocolate Apple Croissant

Bread Pudding

warm bread pudding with vanilla ice cream and Bourbon

caramel sauce 8.5

Dark Chocolate Truffle Cake

vanilla ice cream, raspberry coulis 8.5

Berry and Brandy Cobbler

lemon streussel topping and vanilla ice cream 8.5

Key Lime Flan

graham cracker cookie and Florida strawberries 8.5

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Extras

Grilled Miso Portobello 6

Rock Shrimp and Squash Risotto 7

Roasted Garlic Potato Puree 5

White Cheddar, Proscuitto Ditalini 5

Bacon wrapped arugula potato cake 7

Cauliflower, squash Risotto 6

Crushed Fingerling Goat Cheese Potatoes 7


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Ask your server about any daily features

An 18% gratuity will be added for any party of 6 or more

A supplement fee will be added for any split items

Please no split checks

logoConsuming raw or undercooked meats,poultry, seafood,shellfish or eggs may increase your risk of food borne illness,especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver,stomach or blood or have immune disorders,you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.