FBLM 02/20

Thank you for your business. Should you have any comments or concerns, please ask for our General Manager, Matthew Howell, immediately!

Thank you,

Ron Woodsby, Owner | Ron@tottrg.com

APPETIZERS NEW ENGLAND CLAM CHOWDER CUP...6 BOWL...9 cedar key middleneck clams

FLORIDA GATOR 12 cajun breaded & fried, citrus aioli

CEDAR PLANK CRAB CAKE 15 pineapple mango salsa

WOOD GRILLED ARTICHOKES 12 arugula, balsamic reduction, parmesan aioli

ESCARGOT 13 butter, garlic, cognac, parsley, garlic bread

BAHAMIAN SMOKED FISH DIP 8 lightly smoked, island spiced, lemon

BLUE CHIPS 8 homemade blue cheese crema, potato chips

CRISPY ALMOND FRIED LOBSTER TAIL 18 orange blossom honey mustard

COLOSSAL SHRIMP COCKTAIL 15 cocktail sauce

FLASH FRIED CALAMARI 15 banana, cherry & bell peppers, cocktail sauce, marinara sauce

AT FISHBONES...

OUR BEEF IS... No Hormones Added · No Antibiotics

OUR SEAFOOD IS... Sustainable · Flown In Daily

OUR CHICKEN IS...

Certified Humane

OUR PRODUCE IS...

Market Fresh · Locally Grown

THANKS TO OUR PARTNERS

Harris Seafood - Mulberry, FL

Falcon Farms - Immokallee, FL

The Hungry Gator - Ft. Meade, FL

M&M Farms - Apopka, FL

Suwannee Farms - O’Brien, FL

Driscoll Farms - Watsonville, CA

Springer Mountain Farms - Mt. Airy, GA

Florida Department of Agriculture

**Consumer Information: There is a risk associated with raw oysters. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult a physician.*Consuming raw or

undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have a medical condition.

Your next great dining experience awaits...

Citrus & Oak Grilled Steaks & Seafood

Key-West Inspired Seafood & Steak

Stone Crab & Floribbean Cuisine

Pacific Rim Steaks, Seafood & Sushi Bar

Italian Specialties & Fine Wines

Aged Steaks & Fresh Fish

SALADSFISHBONES WEDGE SALAD 10 bacon, tomato, onion, maytag blue cheese dressing

CLASSIC CAESAR SALAD 9 romaine hearts, housemade croutons, parmesan

SEAWEED SALAD 5 traditional wakame

EDAMAME 6 soy bean

CHAR-GRILLED OYSTERS (6) 19 garlic butter, grated parmesan

OYSTERS ON THE HALF SHELL (6) ** 16

OYSTERS We’ve selected the briniest and fullest Cape Cod oysters from the cleanest federally inspected waters in the US.

FBLM 11/19

· F I S H ·PACIFIC MAHI MAHI 29

GULF BLACK GROUPER 39

WHOLE GULF SNAPPER 36

CHILEAN SEA BASS 41

FAROE ISLAND SALMON* 26 with cedar plank, parmesan-red onion aioli, add 3

BLACKENED · BRONZED · CITRUS & OAK GRILLED

SHRIMP & SCALLOP SCAMPI 30 butter, garlic, parsley, cognac, parmesan herb breadcrumbs with jumbo lump crab, add 6

CEDAR PLANK CRAB CAKES 31 pineapple mango salsa

CARIBBEAN LOBSTER TAIL 4/oz broiled, lemon drawn butter -or- almond fried, orange blossom honey

JUMBO FRIED SHRIMP 24 8 shrimp, made fresh when ticket enters the kitchen

ALL-U-CAN-EAT JUMBO FRIED SHRIMP 33 no sharing, no doggie bags

FLORIDA STONE CRAB - 1 LB MKT

ALASKAN KING CRAB LEGS MKT largest claws from the bering sea

Gift cards available · 20% gratuity and no separate checks on parties of six or more

All Entrées Include Our Bottomless Bowl Of House Salad & Garlic Cheese Butter BreadPlus Your Choice Of Any Signature Side

(Upgrade to a Premium Side for an additional cost)

Ask about our Sushi Chef’s Daily Features MAKIMONO ROLLSCALIFORNIA* 11 real crab meat, avocado, cucumber, masago

SHRIMP TEMPURA* 11 avocado, cream cheese, masago, aioli, eel sauce

VOLCANO* 17 canadian crab, avocado, cucumber, spicy seafood aioli

RISING SUN* 16 california roll, tuna, escolar, spicy sweet red sauce, scallions

SPICY DOUBLE TUNA* 17 sliced tuna, scallions, red pepper aioli, nori

SETH’S HALF & HALF* 16 broiled eel, blue fin tuna, eel sauce, tempura

LADY DRAGON* 15 tempura shrimp, cream cheese, avocado, masago, eel sauce

RAINBOW* 12 canadian crab, shrimp, white fish, tuna, yellowtail, faroe island salmon, avocado

FRESH BAITTUNA* SUSHI 2 PCS... 8 SASHIMI 3 PCS... 11

YELLOWTAIL* SUSHI 2 PCS... 8 SASHIMI 3 PCS... 11

FRESH SALMON* SUSHI 2 PCS... 7 SASHIMI 3 PCS... 10

CRAB* SUSHI 2 PCS... 6 SASHIMI 3 PCS... 8

EEL* SUSHI 2 PCS... 8 SASHIMI 3 PCS... 12

SMOKED SALMON* SUSHI 2 PCS... 6 SASHIMI 3 PCS... 7

SHRIMP* SUSHI 2 PCS... 4

TOBIKO* SUSHI 2 PCS... 5

WASABI TOBIKO* SUSHI 2 PCS... 5

FBLM 02/20

FRIED SHRIMP & CHICKEN BREAST 24 FRIED SHRIMP & SINGLE PORK CHOP 25

· B O N E S ·

COLORADO LAMB CHOPS 35 1 3/4” chops citrus & oak grilled, parsley-mint chimichurri

PORK CHOPS single...22 double...32 fresh spices, lemon, citrus & oak grilled

FLAME BROILED DOUBLE CHICKEN BREAST 24 sweet butter, lemon

SIGNATURE SIDES

Rare - cool red center · Medium Rare - warm red center · Medium - hot pink centerMedium Well - thin line of pink · Well - cooked thoroughly

Cooked Over Our 1200° Citrus & Oak Wood-Burning PitAged 4 to 6 Weeks · Hand-Cut Daily by Management

No Antibiotics · No Hormones Added

PREMIUM SIDESWOOD GRILLED ASPARAGUS 7

BEER BATTERED FRIES 7

WHIPPED POTATOES 7

LYONNAISE POTATOES 7

BAKED POTATO ATW 7 bacon, sour cream, tillamook cheddar

SAUTÉED MUSHROOMS 10

CREAMED KALE 10

BROCCOLI AU GRATIN 11

All Entrées Include Our Bottomless Bowl Of House Salad & Garlic Cheese Butter BreadPlus Your Choice Of Any Signature Side

(Upgrade to a Premium Side for an additional cost)

CAJUN BUTTER 2

ROASTED GARLIC BUTTER 2

TRUFFLE BUTTER 5

TRUFFLE BEURRE BLANC 4

LEMON BEURRE BLANC 4 OSCAR TOPPING 10

OVER THE TOP

CHEF’S COMBOS

USDA CHOICE FILET MIGNON 8 oz...40

BONE-IN FILET MIGNON 16 oz...45 truffle butter

FILET KABOB 25 mushrooms, onions, peppers, tomatoes

PRIME NEW YORK STRIP 18 oz...43 100% usda prime

BONE-IN RIBEYE 24 oz...46

PRIME CENTER CUT SIRLOIN 10 oz...29 100% usda prime

PRIME RIB 12 oz...31 16 oz...39 au jus, horseradish sauce slow roasted daily for 23 hours in our specially built oven while they last, two end cuts per roast

FBLM 11/19

HOUSE BLEND COFFEE 2.5

DECAF COFFEE 2.5

ESPRESSO 4

CAPPUCCINO 6.5

1952 ORIGINAL IRISH COFFEE 10 jameson, coffee, heavy cream, sugared rim

FISHBONES’ SIGNATURE COFFEE 10 baileys irish cream, dekuyper amaretto, dekuyper crème de cocoa

DESSERTS

AFTER DINNER DRINKS

KEY LIME PIE 9

GRAND MARNIER DOUBLE CHOCOLATE CAKE 12

CRÈME BRÛLÉE 8

PIÑA COLADA CAKE 12

SALTED CARAMEL CHEESECAKE 9

CARROT CAKE 12

SWEET BUTTER CAKE 15

SEASONAL BERRIES & CREAM 7

FRANGELICO AFFOGATO 10

SOUTHERN CRAFT CREAMERY ICE CREAM 7bourbon butter pecan, sweet cream, salty caramel

WINE VARIETALS

BY THE BOTTLE & LARGE FORMAT LISTS AVAILABLE

We take the same pride with our wine selections as we do our food; having proper storage & serving temperatures plays a big part in great wines being great! Temperatures ranging from the coldest being Champagne (38˚) to Cabernet Sauvignon (65˚)

served just below room temperature.

CHARDONNAY Chalk Hill, Sonoma Coast, California 12 48

Laetitia “Dana’s Reserve”, Arroyo Grande, California 11 44

Kendall-Jackson “Vintner’s Reserve”, California 10 40

SAUVIGNON BLANCBrancott, Marlborough, New Zealand 9 36

Ferrari-Carano “Fume Blanc”, Sonoma 12 48

UNIQUE WHITESRiesling, Chateau Ste Michelle “Eroica”, Columbia Valley 12 48

Chenin|Viognier, Terra d’Oro, Clarksburg 9 36

White Zinfandel, La Terre, California 6 24

Pinot Grigio, Mezzacorona, Trentino, Italy 9 36

CHAMPAGNE & SPARKLING Mumm, Napa Valley, California (187 ml) 15

Mumm “Cuvee M”, Napa Valley 14 60Prosecco, Avissi, Veneto, Italy 9 48

Moscato D’Asti, Ruffino, Asti, Italy 9 36

CABERNET SAUVIGNONNadia “Cool Red Center”, California 12 48

Josh Cellars, California 10 40

14 Hands, Columbia, Washington 8 32

MERLOT

Rodney Strong, Sonoma County, California 10 40

PINOT NOIRLaetitia “Wildfire Ridge”, Arroyo Grande, California 14 56

Erath Winery, Oregon 12 48

La Crema, Monterey, California 10 40

UNIQUE REDS & BLENDSRed Blend, Chapoutier, Cote du Rhone 10 40

Red Blend, Feudo Zitari, Sicily, Italy 8 32

Malbec, Don Miguel Gascón, Mendoza, Argentina 10 40

G B G B