Sunset Grill Restaurant

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Scallop and Organic Grit Cake

Two fresh American caught wild Sea Scallops served with an organic roasted corn and smoked Cheddar cheese grit cake. Drizzled with an avocado and Poblano pepper aioli and smoked tomato cream and corn salsa


Sunset Salmon

Citrus and cilantro cured Salmon served with lime crème fraische, citrus slices, crunchy pepitas, shaved radish and sweet onion over a bed of artisan greens


Coastal Lobster Crab Cakes

Two pan seared Maine lobster and lump crab cakes with a vanilla rum sauce and mango crème fraische


Steak Tartare

Fresh ground tenderloin mixed with lemon, capers, anchovies, Dijon mustard and parsley

Drizzled with truffle oil and topped with a quail egg. Served with Rye crostinis


Seasonal Harvest Bruschetta

Seasonal tomatoes, Kalamata, olives, capers and Goat cheese served on grilled Asiago bread

and topped with parmesan cheese


Smoked Quail

Fresh smoked Quail with sautéed mushrooms. Brushed with a chipotle, honey and bourbon glaze and served with a crisp potato galette and a bed of artisan greens tossed in lemon thyme vinaigrette. Drizzled with strawberry port gastricque and dusted with toasted pistachios



Lobster Bisque

This creamy bisque is finished with Sherry, fine herbs and Lobster


Strawberry and Heirloom tomato Gazpacho

Drizzled with Pistachio oil and a balsamic reduction then topped with crushed toasted pistachios

and tart pomegranate seeds




Grilled Caesar

Artisan Romaine hearts lightly grilled and served with anchovies, Florida tomatoes and shaved Parmesan Reggiano cheese. Drizzled with our house made dressing, with toasted crostinis


Warm Baby Spinach Salad

Gorgonzola crumbles apple vinaigrette, sweet and spice pecans, apple wood smoked bacon and sautéed sweet onions tossed with fresh baby spinach

Avocado and Heirloom Tomato Salad

Heirloom tomatoes and avocados in a balsamic dressing, with Tuscan artichokes, Pepita encrusted Goat cheese and roasted peppers



Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness




Sunset Grouper

Fresh Black Grouper, spiced rubbed and pan seared, topped with coconut rum butter, macadamia nuts and a mango fruit salsa. Served with mashed sweet potatoes and a roasted pineapple sauce


Seafood Ciopinno

A warm water lobster tail, jumbo scallops, gulf shrimp and mussels pan seared in a tomato, white wine and spicy herb broth, on a bed of homemade Pappardelle pasta


Dry Aged New York Strip

Wet aged for twenty eight days and then dry aged for twenty one more. Served with a lemon, Rosemary Demi-glace and topped with a Blue cheese compound butter, with Truffle mashed potatoes.

Market Price

Herb Chicken

All natural Airline chicken breast marinated in butter milk and lightly breaded with parmesan cheese and herbs. Served atop roasted garlic, basil, artichoke cream sauce. Topped with a Mediterranean salsa. With truffle infused Yukon Gold mashed potatoes


Pan Seared Duck Breast

Fresh duck breast brushed with an orange ginger glaze. Topped with roasted pineapple sauce and pineapple fig chutney. Served with sweet mashed potatoes


Butter Poached Gulf Lobster Tail

Twin Gulf lobster tails served with Sunkist wedges and Mascarpone risotto

Market Price

Filet of Beef

A 7 oz. center cut, Prime filet, wrapped in an Applewood smoked bacon. Served with a caramelized onion and Brie cheese potato dauphinoise. Served with a fig port wine demi glaze and topped with foie gras


New York Strip Steak

Hand cut, all natural, Prime, center cut New York strip steak, aged twenty eight days to perfection, and seasoned with five peppercorns, Hickory grilled and topped with caramelized onions and Stilton compound butter, Served with caramelized onion and Brie cheese potato dauphiniose Drizzled with rosemary lemon demi-glace


Rack of Lamb

Fresh Australian lamb rack, lightly marinated and Hickory grilled. Served with a truffle Yukon Gold mashed potatoes. Drizzled with rosemary lemon demi-glace and Sauce Béarnaise


Coffee and Pecan Pork Tenderloin

Coffee and Pecan encrusted Pork Tenderloin; pan seared, and then roasted in the oven Served with mashed sweet potatoes, an apple bourbon cream and apple chutney


Grilled Sword Fish

Hickory grilled center cut Sword Fish with lemon caper sauce, topped with a Mediterranean salsa and served with roasted vegetable wild rice


Eggplant Roulade

Crispy eggplant stuffed with artichokes, spinach and Boursin cheese. Served with mascarpone risotto and a smoked tomato cream sauce