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


Sunset Salmon

Citrus and cilantro cured Salmon served with lime crème fraische, chives, pea sprouts, shaved radish and sweet onion


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, salt, pepper, anchovies, Dijon mustard and parsley.

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


Seasonal Harvest Bruschetta

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

and topped with parmesan cheese


Duck Confit

Duck Confit served over sweet potato, apple, roasted chestnuts and onion hash. Topped with spiced star anise butter and served with maple, cranberry Gastricque




Lobster Bisque

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


Strawberry Gazpacho

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




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 crostini’s


Warm Baby Spinach Salad

Gorgonzola crumbles apple vinaigrette, sweet and spice pecans, apple wood smoked bacon and sautéed sweet onions over 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

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Sunset Grouper

Fresh 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 Parparedelle pasta


Dry Aged Rib-eye

Wet aged for fourteen 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.

Served in limited supply

Market Price

Herb Chicken Roti

All natural half chicken, roasted with fresh herbs and lemon. Served atop a lemon Rosemary demi sauce 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 a 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. filet wrapped in an Applewood smoked bacon. Served with a caramelized onion and Brie cheese potato dauphiniose. Served with a fig port wine demi glaze and topped with foie gras


New York Strip Steak

Hand cut, all natural New York strip steak, 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 New Zealand 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, then roasted in the oven Served with mashed sweet potatoes, an apple bourbon cream and apple chutney


Heart Healthy Entrée

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


Add a lobster tail to any entrée

Market Price