Traditional Rolls California Roll $10 Crab, avocado and cucumber. Spicy Tuna Roll $10 Spicy Tuna and cucumber. Salmon Roll $10

Tuna Avocado Roll $12

Yellowtail Rolls $13

Veggie Roll $10 Avocado, cucumber, Asparagus, and carrot. Gulf Front Seafood Restaurant Specialty Rolls Captiva Roll $18.00 Spicy tuna, cucumber, topped with crab, tobiko, scallion, spicy mayo, and eel sauce. Florida Roll $22.00 Lobster, scallions, tobiko, and asparagus wrapped in soy paper.

Rainbow on the Beach $20.00 Crab, cucumber, avocado, topped with tuna, salmon and avocado.

Tempura Shrimp $16.00 Tempura shrimp, cucumber, lettuce, asparagus, sesame seed, masago.

Tuna Lovers $20.00 Spicy tuna, cucumber, topped with fresh tuna, honey wasabi aioli, eel sauce, and micro greens. Shrimp Tempura Roll $18.00 Tempura shrimp, cucumber, lettuce, asparagus, spicy mayo, topped with eel sauce, scallion, and masago. Gulf of Mexico Roll $23.00 Baked sea scallops, and shrimp, wrapped in soy paper with tobiko and scallions.

Sashimi & Nigiri Tuna $6, Salmon $5, Yellowtail $7, Shrimp $5, Scallop $8, Octopus $6, Salmon Roe $7, Tobiko $6

Sides Seaweed Salad $8 Squid Salad $12 Captiva House Captiva House Gulf Front Seafood Gulf Front Seafood

Starters Entrees Add a lobster tail 16 | Add Scallops 12 | Add shrimp 8

Escargot Lobster Crab Cake Tuna Grouper (GF) white wine, roasted Roma tomatoes, and with an avocado slaw and a Asian seared ahi tuna, wasabi potato with basmati rice, julienned vegetables, garlic butter with a rustic crostini. mango lime coulis. spring roll, baby bok choy, and caramelized asparagus tips, and mushrooms topped with a 12 mushrooms drizzled with citrus soy vinaigrette. tropical lump crab salsa and citrus butter sauce. 16 small plate 29 / large plate 42 36 Parmesan Panko Crusted Scallops Blue Crab Bisque baked in tangy garlic butter. with roasted red pepper romesco sauce Filet (GF) Duck (GF) six ounces, pan seared, roasted garlic parmesan slow roasted half duck, red potato hash, shaved 16 and crème fraiche. smashed potatoes, vegetable medley, Brussel sprouts, caramelized onions, and carrots Homemade Lobster Ravioli 12 gorgonzola cream and port wine demi. topped with orange mango rum glaze. with a tomato ginger broth. small plate 29 / large plate 42 32 Baked Lobster Risotto 15 slow cooked Arborio rice infused with fresh Roasted Shrimp & Jumbo Lump Lobster and Crab Crusted Scallops Pomegranate Glazed Lamb Chops (GF) Maine lobster topped with panko coconut rice, vegetable medley, with roasted garlic parmesan smashed potatoes, Blue Crab Cocktail (GF) and baked. and citrus butter sauce. vegetable medley, and honey ginger demi. with classic cocktail sauce. 19 small plate 29 / large plate 42 34 18 Charcuterie Plate Chilean Seabass (GF) Steak of the Moment Pan Seared Sea Scallops (GF) assorted selection of cured meats and with creamy polenta, vegetable medley, Asparagus, mushrooms, celery root puree, with watermelon cucumber salad cheeses served with warm crusty bread, and citrus butter sauce. and port wine demi. and white balsamic reduction. dried fruits, cornichons and whole olives. small plate 29 / large plate 42 (Market Price) 16 18 Ciopino (Fisherman’s Stew) Vegan Delight (GF) clams, mussels, shrimps, scallops, calamari, gulf pan seared vegetables, coconut jasmine rice, grouper, roasted tomato seafood broth, topped with arugula salad tossed in lemon Salads and a saffron risotto cake. infused white balsamic. 32 26

Branzino Braised Veggies (vegan) House Salad (vegan) Grilled Caprese (GF) quinoa and Argentine red shrimp stir fry, with Belgian endive, roasted farro, and mixed greens, cucumbers, shaved grilled beef steak tomatoes, fresh crisp Asian vegetables, cremini mushrooms, white balsamic caramel. carrots, baby heirlooms, and red onions mozzarella, arugula, basil pesto, edamame, and pink guava vinaigrette. 26 with lemon infused white balsamic and lemon infused white balsamic. 34 vinaigrette. 10 Jumbo Prawn Pasta 8 Blackened Snapper (GF) sautéed prawns with baby heirloom tomatoes, Chef’s own watermelon cucumber salad, artichoke hearts, cremini mushrooms, Knife and Fork Caesar roasted corn polenta, and a citrus butter sauce. and black fettucine tossed in a The Wedge (GF) whole romaine leaves tossed in 32 white wine garlic butter sauce. sugar cured bacon, baby heirloom house made Caesar dressing, shaved 31 tomatoes, red onions, with a Parmigiano-Reggiano, and garlic croutons, Jumbo Prawns Catalina blue cheese dressing. garnished with a fresh lemon wedge. pan seared with Maine lobster risotto, Twin Tails six ounce cold water lobster tails, 10 9 asparagus, Key lime butter sauce. served with drawn butter, vegetable 36 Arugula and Baby Heirloom medley, and parsley red potatoes. 45 with Belgian endive, smoked bleu cheese, shaved Parmigiano-Reggiano, and a lemon infused white balsamic. 10 Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.