Our team of service and culinary professionals are at their ready to treat you the finest service and dining experience available on Marco Island. We offer a clean, vibrant and relaxed island oasis for you to enjoy our signature cocktails featuring only top shelf liquors, an ever-changing wine list with many new, unusual and hard to find varietals and wineries and unique culinary treasures that are unmatched for there creativity and tantalizing flavors.
Fin Bistro is owned and operated by Brian and Kathy O'Brien with the help of our four children, Elly, Brian II, Finley and Luke.
Opened in 2012 we found on Marco Island the perfect niche for our fun and delicious concept. Offering to everyone the opportunity to experience all the wonderful fresh fish that Southwest Florida has to offer in a playful and unpretentious environment.
Fin Bistro is Marco Island's Premiere Fresh Fish Restaurant!
We specialize in the preparation of fresh local and regional fin fish and shellfish. As well as, local produce, meats, cheeses and dairy from area farmers and farms
We order, butcher and cook all our fresh catch each and every day so much so that we are closed on Sunday's when we cannot have fresh fish brought in!
Vermont sharp cheddar, bistro bread & butter pickles and garlic aioli
Meyer lemon vinaigrette, edamame, radishes and arugula
Saffron-petite vegetable relish, bruscetta, aioli and shellfish butter
with “crunchy” poached egg, arugula , Manchego cheese and white tru e
sauteed squid, olives, tomatoes, chilies, garlic, pine nuts, basil and bruscetta
pickled ginger, cucumber, shiitake mushrooms, wild greens and a soy-mustard emulsion
shiitakes, green apple, watercress and lemongrass curry emulsion with chilled crab salad
warm walnut crusted goat cheese, roasted garlic, Jarez marinated tomatoes, herbs, red onion and aged balsamic
New England style with lobster paprika butter
steamed in Pinot Grigio, with tomato, fennel, roasted garlic, fresh herbs and grilled garlic croutons
calamari, pink shrimp, asparagus, fennel, green beans, lemon, crispy rice tempura, gazpacho mayonaise
roasted beets, goat cheese, arugula, lemon verbena
butter poached lobster, celery, aioli
truffle goat cheese, dry tomato, crispy capers, lemon arugula salad
wild greens, potato straws, tomato, red onion, bleu cheese and balsamic vinaigrette
romaine hearts, garlic croutons and creamy Reggiano anchovy dressing
add to above salads: grilled chicken 5 or three shrimp 9
creamy Gorgonzola, spiced walnuts, aged balsamic, fines herbs and baby spinach
Boston bibb, radicchio lettuce, warm walnut crusted goat cheese, potato straws and mustard herb vinaigrette
peeled and sliced, fresh goat cheese, raw onion, micro herbs, basil and aged balsamic
roasted garlic, crushed red pepper, tomato-basil broth with baby spinach
grilled chicken, almond basil pesto, dried tomato and summer squash tossed with olive oil and Pecorino Romano
over Florida Keys Rock shrimp and Kabocha squash risotto, with coconut brown butter sauce, micro herb sprouts
Jasmine rice, Wasabi butter, miso portobello, pickled ginger slaw
one half pound New Bedford natural scallops, White Tru e beurre fondue, potato puree and herb infused coulis
Jasmine rice, sesame and lemongrass emulsion with green bean, shiitake and radicchio stir-fry
potato gnocchi, artichoke, Volpi Prosciutto, Lump crab fricassee and Reggiano soubise
Russet potato puree, Almondine butter sauce and grilled asparagus
pan roasted with cauli ower, Kabocha squash “ risotto “ and lemon paprika lobster butter
herb seared over Key West Rock shrimp, sweet corn, bacon, edamame “succotash“, smoked tomato butter sauce
bacon wrapped arugula potato cake, Calvados whole grain mustard jus and apple fennel salad
local clams, Key West Rock shrimp, jumbo prawn, calamari, scallops with corn risotto cake in white wine tomato lemon broth
sweet roasted corn toastadas, avocado salad and chili lime butter
lump crab, artichoke caper cream, whipped potato, lemon butter arugula fennel salad
8 ounces center cut choice beef, potato puree, Volpi prosciutto shallot maitre d’ butter
asparagus, roasted baby squash, baby carrots and garlic, green beans and fresh herbs
olives, sweet peppers, roasted garlic, green onions, potato puree and citrus pan jus
apple cider-grain mustard glaze , braised farm green beans and roast garlic potato puree
ground Prime steak, short ribs, bernaise sauce and arugula on a brioche bun
12 oz choice beef, whipped yukon potatoes, sauteed spinach, lobster butter and olive oil bernaise
warm bread pudding with vanilla ice cream and Bourbon caramel sauce
vanilla ice cream, raspberry coulis
lemon, oat streussel topping, vanilla ice cream
graham cracker tuile and Florida strawberries
warm pastry with cinnamon, orange blossom honey, chocolate sauce, toasted almonds and vanilla ice cream
We love our guests, so feel free to visit during normal business hours. We have relocated to our new location on the south end of Marco Island. Just past Winterbury Drive on the east side of Collier Boulevard across from the Marriot Crystal Shores.
657 S Collier Boulevard, Marco Island, FL 34145, US
Dinner: Monday thru Saturday from 5:30 until close.
Lunch: Tuesday thru Friday 11:00 a.m. until 2:00 p.m.