Sea Grill Restaurant Menu

NEW YORK STYLE CHEESECAKE INFUSED WITH OUR BAKLAVA

SHREDDED PHYLLO, LAYERED WITH CUSTARD AND PISTACHIO WHIPPED CREAM

WALNUT SPONGE CAKE, CINNAMON, CLOVES, HONEY SYRUP SERVED WITH VANILLA ICE CREAM.

AUTHENTIC GREEK YOGURT WITH THYME HONEY AND WALNUTS.

(APPLE PIE FOR TWO OR MORE) (HOUSE SPECIALTY) CARAMELIZED GRANNY SMITH APPLES, DELICATE FRENCH PUFF PASTRY, TOPPED WITH VANILLA ICE CREAM.

SEMOLINA CUSTARD WRAPPED IN PHYLLO WITH ORANGE, LEMON ZEST SYRUP.

FRIED GREEK HONEY PUFFS WITH CINNAMON AND WALNUTS.

MOIST COCONUT CAKE WITH RUM AND ORANGE ZEST.

TRADITIONAL KEY LIME PIE.

GREEK SEMI-SOFT GOAT'S MILK CHEESE WRAPPED IN PHYLLO BAKED AND TOPPED WITH HONEY AND WALNUTS

CHEF'S SELECTION OF SEASONAL FAVORITES.

FLOURLESS DARK CHOCOLATE SOUFFLE SERVED WITH VANILLA ICE CREAM.

CHEF'S SELECTION OF SEASONAL FAVORITES.

GREEK STYLE RICE PUDDING WITH ABORIO RICE. MILK. ORANGE PEEL

SIMPLE SEMOLINA AND YOGURT CAKE WITH HONEY SYRUP.

GROUPER OCTOPUS AND CALAMARI IN LIME JUICE, RED ONION AND CILANTRO

KALUGA TSAR RESERVE (BLACK) 2OZ

CHEF’S SELECTION OF OUTSTANDING FISH OF THE DAY WITH PARSLEY, LIME ZEST, CAPERS OLIVE OIL

SASHIMI/FRESH CHILI SHALLOTS CILANTRO

SASHIMI/FRESH CHILI SHALLOTS CILANTRO TARTAR/CREAM FRESH, AVOCADO, SHALOTS, CAPERS, SESAME OIL, SOY SAUCE

SUSHI GRADE TUNA, AVOCADO, CREAM FRESH, SEAWEED.

CLASSIC SALAD WITH VINE-RIPENED TOMATO, CUCUMBER, PEPPER, ONIONS, KALAMATA OLIVES AND FETA

AURUGULA, HALZENUTS, SUNDRIED TOMATO, FIG PRESERVED WITH BALSAMIC VINAIGRETTE AND GOAT CHEESE

MARINATED BABY BEETS ROSEMARY THYME GARLIC WITH SKORDALIA AN AURUGULA

CARP ROE SPREAD

ROASTED BABY EGGPLANT SPREAD

YOGURT, GARLIC, CUCUMBER

GARLIC AND ALMOND SPREAD

SPICE FETA SPREAD

U8 FOUR PIECES

SAVORY BRAISED IMPORTED KASTORIAN GREEK GIANT BEANS

KEFALOTIRI CHEESE OVEN BAKED

BAKED PHYLLO STUFFED WITH FRESH SPINACH FETA AND LEEKS

CHEESE PIE WITH A MEDLEY OF GREEK CHEESES, FRESH MINT WRAPPED IN PHYLLO

MEDITERRANEAN MUSSELS PREPARED WITH OUZO WHITE WINE DILL AND GARLIC

PORK OR LAMB CHAR-BROILED AND SEASONED WITH LEMON OREGANO AND OLIVE OIL

CHARCOAL GRILLED OCEAN GARDEN SHRIMP INFUSE SAFFRON

GRILLED SUSHI-TENDER PORTUGUESE OCTOPUS IN OLIVE OIL

SAUTEED LAMB AND BEEF MEATBALLS WITH MINT, PARSLEY AND GARLIC

GRAPE LEAVES STUFFED WITH ARBORIO RICE AND A MEDLEY OF HERBS

CRISPY FRIED OR SIMPLY GRILLED CALAMARI

FRESH WHOLE CALAMARI STUFFED WITH THREE DIFFERENT GREEK CHEESES

SAUTEED JUMBO SHRIMP IN A TOMATO AND FETA SAUCE

THINLY SLICED CRISPY SERVED WITH TZATZIKI

YELLOW AND RED PEPPERS GRILLED WITH CAPERS AND GARLIC

5 OZ OF 95% JUMBO LUMP CRABMEAT WITH SPICES

MIDDLE NECK CLAMS BAKED WITH BREAD CRUMBS AND OREGANO

6 PIECES BAKED OYSTERS TOPPED WITH FETA SPINACH AND KEFALOTIRI CHEESE

MIXTURE OF GRILLED WILD MUSHROOMS WITH ROSEMARY

GRILLED CHESSE WITH LEMON AND OLIVE OIL

“FLORIDA’S PRIDE” FIRM FLAVORFULL FISH WITH A TENDER TEXTURE. “SEASONAL AVAILABILITY”

MEDITERRANEAN STRIPE BASS WHITE FLAKY FISH MILD FLAVOR IMPORTED FROM GREECE

NORTH CAROLINA BLACK SEA BASS, WHITE FLAKY MOIST AND MILD “SEASONAL AVAILABILITY”

GULF OF MEXICO SNAPPER

GRILLED MAINE LOBSTER WITH LEMON AND OLIVE OIL

FAROE ISLAND ORGANIC SALMON

GRILLED SUSHI QUALITY TUNA MARINATED IN GREEK SPICES

CHARCOAL GRILLED OCEAN GARDEN SHRIMP OR FRIED

GROUPER FILET OVEN BAKED IN FISH BROTH, ONIONS AND TOMATOES

PAN SAUTEED SCALLOPS, FINISHED IN THE OVEN WITH BREAD CRUMBS

PAN SEARED FILET

GROUPER, SHRIMP, MUSSELS AND CLAMS WITH ORZO IN ASEAFOOD BROTH

SAUTEED JUMBO SHRIMP IN A TOMATO AND FETA SAUCE

TWO U-4 PRAWNS GRILLED WITH LEMON

1 ¼ LB FRESH MAINE LOBSTER OVER LINGUINI PASTA IN GARLIC WHITE WINE SAUCE

14 OZ MILK FED VEAL CHAR-BROILED TO YOUR TASTE

14 OZ BEEF USDA PRIME DRY AGED 4 TO 6 WEEKS

WITH VEGETABLES SERVED OVER RICE

ORGANIC ½ CHICKEN GRILLED ON THE CHARCOAL WITH OLIVE OIL AND LEMON

MARINATED BREAST OF CHICKEN SERVED OVER RICE

LAMB SHANK PREPARED IN RED WINE SAUCE SERVED WITH ORZO

32 OZ BONE IN RIBEYE BEEF USDA PRIME DRY AGED 4 TO 6 WEEKS

GRILLED ASPARAGUS OLIVE OIL AND WINE VINEGAR

SEA SALT OREGANO KEFALOTIRI CHEESE

TRADITIONAL OVEN ROASTED POTATOES

SAUTEED IN OLIVE OIL AND GARLIC WITH FETA CHEESE

SERVED WITH BALSAMIC AND OLIVE OIL

SLICE STEAM FINGERLING POTATOES FINISHED WITH LEMON OLIVE OIL SCALLIONS AND DILL

SHORT CUT RICE SHAPE PASTA WITH TOMATO OLIVE OIL AND PARSLEY

STEAM WILD GREENS

SAUTEED FRESH SPINACH GARLIC AND OLIVE OIL

EUROPEAN HAKE NOT TO BE CONFUSED WITH BAKALAOS WHICH IS THE ATLANTIC COD.

RED MULLET OMNIVOROUS, MIDLEY SWEET FLAVOR.

RED PORGY (SILVERY-ROSE IN COLOR) OMNIVOROUS

EUROPEAN SHRIMP OMNIVOROUS

EUROPEAN ANCHOVY FILTER-FEEDERS, PLANKTON FED

STRIPED RED MULLET OMNIVOROUS

MEDITERRANEAN SEA BASS COMMONLY KNOW AS BRANZINO OMNIVOROUS

PICAREL WITH BAIT LIVES, IN SANDY SEABEDS AND SEAGRASSES. FILTERS-FEEDERS, HOWEVER, ALSO FEEDS ON PLANKTON

DUSKY GROUPER CARNIVOROUS. A REEF AND ROCKY BOTTOMS LIVING FISH WHICH BEGINS LIFE AS FEMALE AND THEN BECOMES MALE AS AGES. LIMITED SUPPLY DUE TO OVERFISHING

SARDINES PLANKTON FED AT EARLY AGE, WHILE AS ADULT BECOMES MORE DIVERSE.

WHITE SEA BREAM OMNIVOROUS. A REEF FISH

WHITE GROUPER CARNIVOROUS. A SAND FISH AND ANOTHER HERMAPHRODITIC SPECY. THE CHANGING IN GENDER IS BASE WHEN IT REACHES A CERTAIN WEIGHT

COMMON DENTEX CARNIVOROUS. “THE QUEEN OF THE SEA” LIVES IN ROCKY SEASHORES. A DELICATESSEN IN THE GREEK CUISINE

GILTHEAD SEA BREAM OR DORADO CARNIVOUROUS. PREDOMINANTLEY FOUND IN THE IONIAN SEA