Doc Ford's Rum Bar and Grille St Pete Pier Menu

Crispy flatbread baked with homemade roma tomato sauce, roasted garlic olive oil, topped with spinach, artichokes, and mozzarella cheese.

Pan-fried jumbo lump beach-style, served with *jicama coleslaw and finished with a superb Key lime butter sauce. (*hi-ca-ma – the “water chestnut” of South America).

Served rare atop chilled rice noodles that have been tossed with crispy Asian veggies, fresh herbs and a Thai peanut vinaigrette. We top it off with a sweet soy drizzle and wasabi coulis.

Fried golden brown, served with Doc’s tartar sauce.

Lightly fried, served with buttermilk ranch and honey mustard dressing (also available Buffalo style)

Corn tortillas topped with jerk chicken, Cuban black beans, melted Monterey Jack cheese, cabbage, tomato, and cilantro salad.

Fresh mozzarella, local vine ripe tomatoes, roasted garlic, fresh basil, aged balsamic and extra virgin olive oil.

Lightly breaded, hand cut tender calamari served with our house-made cocktail sauce.

Cuban black beans topped with cheddar and Monterey Jack cheeses, diced tomatoes, and jalapeños. Served with corn tortilla chips.

Ten wings crispy-fried and tossed with your choice of mild, medium, hot, blind pass, sweet chili, or teriyaki sauce. Served with celery and Doc’s buttermilk bleu cheese dressing.

Steamed in a broth of roasted garlic, shallots, Roma tomatoes, fresh basil, white zinfandel and a hint of cream and butter.

Baked french bread topped with cheddar, Monterey Jack, bleu cheese crumbles, and diced tomatoes. A Doc ford’s Original!

Chimichurri-marinated steak, asparagus, and red onions, over mixed greens tossed in chimichurri vinaigrette and topped with avocado and bleu cheese crumbles.

Fresh baby greens, grape tomatoes, carrots, cucumber, homemade croutons, and your choice of dressing.

Lightly battered calamari tossed with mixed Everglades greens, cucumbers, tomatoes, a sweet and sour vinaigrette dressing and topped with crispy wontons.

Crisp romaine lettuce tossed in avocado feta vinaigrette and topped with Jack and cheddar cheeses, Cuban black bean salsa, grilled chicken and tomato pico de gallo, surrounded by corn tortilla chips

We combined fresh baby greens, grape tomatoes, fresh mozzarella, mandarin oranges, sundried cherries, spiced pecans, and homemade crispy onions tossed in our very own secret balsamic vinaigrette dressing.

Fresh conch, tomatoes, fresh herbs, and bacon in a spicy, chunky tomato broth.

Blackened chicken, hard-boiled eggs, avocado, and bacon served over chopped romaine lettuce tossed in zesty chipotle ranch dressing with Jack and cheddar cheeses, roasted corn, and Roma tomatoes with seasoned tortillas.

Chef combines fresh jumbo grilled shrimp with quinoa (Keen-Wah, a grain cultivated in Peru and Chile) and garden fresh vegetables, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa.

One large wedge of local iceberg lettuce, red onions, carrot threads, chopped bacon, diced tomatoes, and homemade croutons with Doc’s buttermilk bleu cheese dressing.

Bleu cheese crumbles, spiced pecans, grape tomatoes, Granny Smith apples tossed with caramelized onion and smoked bacon dressing.

Locally grown vine ripened tomatoes, fresh mozzarella and baby arugula tossed in a lemon vinaigrette then topped with aged balsamic, fresh basil and parmesan cheese.

A rich, creamy chowder chock full of sea clams, sweet onions, and diced potatoes.

Our Signature Dish! Tomlinson traveled to the Bay of Ascension, Quintana Roo, Mexico to fish for bonefish and came back with this great recipe. Steamed peel-and-eat shrimp in a dressing of real butter, garlic, mild Colombian chilies, fresh cilantro, and Key lime juice.

Fresh shrimp in our Florida citrus marinade, tossed with fresh lime juice, cucumber, cilantro, jalapeños, onions, and tomatoes.

Steamed Peel-N-Eat shrimp dressed in real butter, Old Bay spices and juice from fresh key limes.

You’ll love these shrimp steamed in Amazon spices then chilled and served with house made cocktail sauce and lemon.

Fresh Gulf oysters, shucked to order and served chilled with fresh lemon and cocktail sauce.

A full rack of Danish baby back ribs basted with our one-of-a-kind BBQ sauce, served with roasted garlic smashed potatoes or French fries and our house slaw.

With roasted garlic and Parmesan smashed potatoes, caramelized mushrooms, asparagus and a roasted bleu cheese tomato, surrounded by a caramelized red onion demi sauce.

Fresh Gulf shrimp dusted with masa (Mexican corn flour), pan seared and served with jalapeño cheese grits, julienne veggies and green beans accented with a homemade tomatillo sauce.

Sautéed deep water “lobster shrimp”, penne pasta, Roma tomatoes, fresh basil, garlic and avocados tossed with a citrus cream sauce and shredded Parmesan cheese.

Freshly cut salmon filet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach and caramelized mushrooms.

One of our signature dishes. Hand-cut mahi-mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with a tropical vinaigrette.

A Paradise delight, toasted macadamia nut crusted grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a “Toasted Rum” coconut sauce.

Jumbo shrimp crispy fried with French fries and house cole slaw.

Jumbo scallops, shrimp, mussels and tender fish medallions, with chorizo sausage, peas, saffron rice, and tomatoes.

Slow roasted chicken served over a potato hash with onions, mildest Amazon peppers and Panama-style chorizo sausage. Braced with steamed French green beans, fresh chimichurri verde, topped with roasted corn, *jicama, tomato, and bean relish (*hi-ca-ma – the water chestnut of South America)

Grouper pan-seared and served on a bed of brown rice, julienne vegetables, wilted spinach and mushrooms, drizzled with a honey papaya rum drizzle.

Snapper wrapped in a banana leaf lined with masa harina, ancho chili purée and freshly squeezed lime juice. Steamed, paired with fresh vegetables, black beans and rice, with a dynamite lime cilantro roasted pepper pesto.