Coco Wood Grill Menu

Corn tortilla, cilantro-lime marinated grilled chicken, sliced avocado, cilantro, sliced red onion, queso fresco, finished with cilantro lime crema.

Corn tortilla, served traditionally with cilantro, diced onion.

Flour tortillas, flour-dusted shrimp, crispy cabbage, and Thai buffalo sauce.

Corn tortilla, served traditionally with cilantro and onion.

Marinated raw ahi, crispy wontons chips, avocado, serrano peppers, white BBQ sauce, sriracha aioli, cilantro, and green onions, garnished with sesame seeds.

Jumbo shrimp, marinated in an Asian inspired sweet chili wasabi honey sauce, served with fresh squeezed lime crushed ice.

In collaboration with the Empanada brothers of Seminole; Homemade traditional style corn shells filled with the freshest ingredients. Ask your server for our flavor of the week.

Jumbo shrimp lightly coated, fried, and tossed in a Thai-inspired buffalo sauce served on a blue cheese gorgonzola sauce.

Served with our house chef’s dipping sauce.

Handmade crab cakes served with a homemade remoulade sauce.

Small $8.00 | Regular $14.00 • Romaine lettuce, shaved parmesan cheese, and homemade croutons.

Fresh arugula, marinated tomatoes, fresh basil, EVOO and balsamic glaze, burrata, and pesto, served with crusty Cuban bread.

Avocado, mango salsa, ahi tuna, finished with our white cocktail sauce, served with mixed green and wonton chips.

Mixed greens, strawberries, feta cheese, pecans, and balsamic dressing.

Grilled chicken, avocado, bacon, mozzarella, and ranch drizzle.

Baked sausage, house red sauce, fresh basil ricotta, and mozzarella.

Braised short rib, three cheese blend, BBQ sauce, goat cheese, and fried onion strips.

Lobster cream sauce, three cheese blend, lobster chunks, diced tomato, garlic butter drizzle, and green onions.

Finished with 3 hour slow-cooked caramelized onions and melted brie cheese.

House blend burger with beer battered onion rings, American cheese, smoked bacon, and our signature bacon jam.

Served with lettuce, tomato, onion, bacon, American cheese, and pickles.

Grilled chicken breast topped with pepper jack cheese, bacon, lettuce, tomato, fried onion straws, and ranch dressing.

Grilled, blackened or fried, served with lettuce, tomato, and onion, finished with a house-made remoulade sauce.

Grouper battered and fried, served with shredded cabbage, topped with an avocado, and chipotle aioli on flour tortillas.

Fish served either grilled or blackened on corn tortillas with sauteed vegetables.

Four jumbo handmade spinach and ricotta ravioli tossed with grilled chicken and our house-made alfredo cream sauce.

Sous vide cooked bone-in pork chop, finished on the grill and served with a grilled peach-cranberry raisin bourbon chutney.

Herb-marinated 14 oz hand-carved NY strip steak, topped with a garlic compound butter with a chef’s selection of starch and vegetable.

Grilled and topped with apricot, spices, honey, and brown sugar. Served with Chef’s selection of rice and vegetables.

Five lobster-filled ravioli finished with our house sherry cream lobster sauce, garnished with butter-poached lobster meat.

6 oz lobster tail, five jumbo shrimp baked white wine then served over pasta finished with white wine, and lemon-parsley butter garlic sauce.

Shrimp, scallops, langostino, and spinach sauteed in a garlic white wine mixed in in with our house cheese blend, ricotta, mozzarella, and shaved parmesan, rolled in a fresh pasta sheet, finished with a lobster sherry sauce.

6 oz seared Chilean seabass, served over a creamy champagne risotto, topped with a lobster sherry sauce.

Baked grouper, scallops, shrimp, and lobster meat with garlic and wine then finished with a sauce Americane (lobster sauce), served with a French pastry.

In collaboration with the empanada brothers of Seminole; Homemade traditional style corn shells filled with the freshest Ingredients. Ask your server for our flavor of the week.

Avocado, mango salsa, ahi tuna, finished with our white cocktail sauce, and champagne mustard tartar sauce. No wontons.

Fresh arugula, marinated tomatoes, fresh basil, EVOO and balsamic glaze, burrata, and pesto. No bread served.

Mixed greens, strawberries, feta cheese, pecans, and balsamic dressing.

Baked sausage, house red sauce, fresh basil ricotta, and mozzarella.

Lobster sauce, three cheese blend, lobster chunks, diced tomato, garlic butter drizzle, and green onions.

Grilled chicken, avocado, fresh mozzarella, and bacon, finished with a ranch drizzle.

Grilled chicken breast, pepper jack, bacon, ranch dressing, lettuce, and tomato.

Grilled, blackened, or fried served with lettuce, tomato, and onion finished with a house-made remoulade sauce.

Grilled grouper served with shredded cabbage, topped with an avocado, and chipotle aioli on corn tortillas.

Handmade 8 oz burger made from chuck, chopped brisket, and short rib. Served with lettuce, tomato, onion, bacon, American cheese, and pickles.

House blend burger with beer-battered onion rings, American cheese, smoked bacon, and our signature bacon jam.

Finished with 3 hour slow-cooked caramelized onions and melted brie cheese.

Grilled and topped with apricot, spices, honey, and brown sugar. Served with Chef’s selection of rice and vegetables.

Sous vide cooked bone-in pork chop, finished on the grill and served with a grilled peach-cranberry raisin bourbon chutney.

6 oz lobster tail, five jumbo shrimp baked white wine then served over GF penne pasta finished with white wine, and lemon parsley butter garlic sauce.

Herb-marinated 14 oz hand-carved NY strip steak, topped with a garlic compound butter with a chef’s selection of starch and vegetable.

6 oz seared Chilean seabass served over a creamy champagne risotto, topped with a lobster sherry sauce.