We are now open under regular business hours!

Fin Bistro
Fin Bistro
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(239) 970-6064

Welcome to Fin Bistro

Welcome to Fin BistroWelcome to Fin BistroWelcome to Fin Bistro

Marco Island's Premiere Fresh Fish Restaurant

Find Us!

About Us

The " Fintastic" Team and Our Offerings

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.

Our Family

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. 

Our specialities

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!

Dinner Menu

beginnings

Umami Kobe Sliders

16

Vermont sharp cheddar, bistro bread & butter pickles and garlic aioli


Yellowtail Avocado Crudo

10

Meyer lemon vinaigrette, edamame, radishes and arugula  

 

Pan Roasted Prawns

14

Saffron-petite vegetable relish, bruscetta, aioli and shellfish butter  



 

Grilled Asparagus and Crispy Prosciutto

12

with “crunchy” poached egg, arugula and white truffle soubise    

   

Sauteed Calamari

13

sauteed squid, olives, tomatoes, chilies, garlic, pine nuts, basil and bruscetta  


 

Blackened Rare Tuna

15

pickled ginger, cucumber, shiitake mushrooms, wild greens and a soy-mustard emulsion  

 

Fin Lump Crab Cake

16

shiitakes, green apple, watercress and lemongrass curry emulsion with chilled crab salad  

 

Goat Cheese and Heirloom Tomatoes

11

warm walnut crusted goat cheese, roasted garlic, Jarez marinated tomatoes, herbs, red onion and aged balsamic  

 

Seafood Chowder

10

New England style with lobster paprika butter  

 

Cedar Key Clams

14

steamed in Pinot Grigio, with tomato, fennel, roasted garlic, fresh herbs and grilled garlic croutons  

 

Fritto Misto

14

calamari, pink shrimp, asparagus, fennel, green beans, lemon, crispy rice tempura, gazpacho mayonaise  

 

Charred Octopus

14

roasted beets, goat cheese, arugula, lemon verbena   

 

Beef Tenderloin Carpaccio

18

truffle goat cheese, dry tomato, crispy capers, lemon arugula salad

Ahi and Avocado Poke

18

miso, sesame, papaya, nori, shiitakes, avocado /wasabi cream and toasted cashews


greens and pasta

Fin Bistro Market Salad

6

wild greens, potato straws, tomato, red onion, bleu cheese and balsamic vinaigrette   

 

Caesar Salad

6

romaine hearts, garlic croutons and creamy Reggiano anchovy dressing

add to above salads: grilled chicken 5 or three shrimp 12


 

Roasted Beet, Palm Hearts Salad

9

creamy Gorgonzola, spiced walnuts, aged balsamic,  fines herbs and baby spinach  

 

Bistro Bibb Salad

10

Boston bibb, radicchio lettuce, warm walnut crusted goat cheese, potato straws and mustard herb vinaigrette   

 

Local Grown Tomatoes

10

peeled and sliced, fresh goat cheese, raw onion, micro herbs, basil and aged balsamic  

 

Jumbo Prawn Linguini

25

roasted garlic, crushed red pepper, tomato-basil broth with baby spinach   

 

Almond Chicken Linguini

22

grilled chicken, almond basil pesto, dried tomato,Fresno chilies and summer squash tossed with olive oil and Pecorino Romano  

 


fresh caught

Panko Herb Crusted Yellowtail Snapper

36

over Florida Keys Rock shrimp and Kabocha squash risotto, with coconut brown butter sauce, micro herb sprouts  

 

 

Seared Yellowfin Tuna

35

sweet potato/goat cheese taco, miso portobello, grilled green onion, ancho chili-ginger sauce     

 

Grilled Jumbo Sea Scallops

40

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

 

Coconut Tempura Shrimp

30

Jasmine rice, sesame and lemongrass emulsion with green bean, shiitake and radicchio stir-fry  

 

Seared Florida Black Grouper

40

potato gnocchi, artichoke,  Volpi Prosciutto, Lump crab fricassee and Reggiano soubise   

 

Caribbean Spiny Lobster

41

pan roasted with cauli ower, Kabocha squash “ risotto “ and lemon paprika lobster butter  

 

Sauteed Almond Crusted Florida Flounder

35

garlic potato puree, grilled asparagus, almondine butter sauce

 

Shellfish Meyer Lemon Brodetto

29

local clams, Key West Rock shrimp, jumbo prawn, calamari, scallops with corn risotto cake in white wine tomato lemon broth  

 

Cedar Plank Roasted Scottish Salmon

31

Buffalo Trace bourbon aged maple grain mustard glaze, roasted vegetables and Jasmine rice


Key Largo Dorado

36

coconut crusted, sautéed, Colossal lump crab cream corn with shiitakes, leeks, Fresno chili and curry lime butter sauce

Grilled Shrimp Brochettes

28

sweet roasted corn, tostadas, avocado salad and chili lime butter

Key West Swordfish Piccata

34

Swordfish loin pillared lightly coated in Panko breadcrumbs with lemon caper butter, mixed vegetables and garlic lump crab angel hair pasta


no gills

Grilled Beef Filet Mignon

44

8 ounces center cut choice beef, potato puree, Volpi prosciutto shallot maitre d’ butter  

 

Miso Marinated Portobello

24

asparagus, roasted baby squash, baby carrots and garlic, green beans and fresh herbs  

 

Natural Chicken Breast

26

olives, sweet peppers, roasted garlic, green onions, potato puree and citrus pan jus   

 

Cider Brined Pork Chop

32

apple cider-grain mustard glaze , braised farm green beans and roast garlic potato puree  

 

BCB Wagyu Burger

24

Wagyu, house smoked bacon, aged cheddar, bleu cheese, tomato pepper jam, arugula and toasted brioche


sweet endings

White Chocolate Apple Croissant Bread Pudding

10

 warm bread pudding with vanilla ice cream and Bourbon caramel sauce  

 

Dark Chocolate Truffle Cake

10

vanilla ice cream, raspberry coulis  

 

Seasonal Fruit Crisp

10

lemon, oat streussel topping, vanilla ice cream  

 

Key Lime Flan

10

graham cracker tuile and Florida strawberries  

 

Sweet Potato Sopaipilla

10

warm pastry with cinnamon, orange blossom honey, chocolate sauce, toasted almonds and vanilla ice cream


Consuming raw or under cooked 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. Substitutions may be subject to a supplement charge. Menu items and prices subject to change without notice depending on availability and seasonality.

Our Wine




Corkage

If you have a special bottle of wine you would like to bring you may do so with a fee.  If the bottle is not on our list the fee is $35.00 per 750mL bottle, if the wine is on our list and it is the the same vintage the cost will be 50% of the cost of that wine on our list.

Availability

Because of the small allocation of many of our specialty wines availability may be limited.  We make every effort to keep our list as up to date as possible.

Contact Us

Come join us! Please call for reservations and / or Gift Cards! 239-970-6064

Feel free to leave us a detailed voicemail with the requested date, time, number in your party and a call back number and we will be back with you ASAP. 

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.

See you soon!

Fin Bistro

657 S Collier Boulevard, Marco Island, FL 34145, US

(239) 970-6064

Hours

Dinner: Tuesday thru Saturday from 5:00 until close. 

Closed : Sunday&Monday 

Our dress policy  is " Beach Casual ", so come as you are!

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