Chef Josh Furman at 
Grunts Island Grill


 

Casual fine Dinning and Private Events Set in a Tropical Oasis  

 

 

 

 

 

 

    Appetizers


Lobster Mac & Cheese                                                                                                                                                           Creamy mac and cheese made with Spiny lobster tail, Colby cheddar, and White truffle oil, topped with Panko bread crumbs and baked to a golden brown finish 14.95

 

Warmed Soft Mozzarella                                                                                                    Warm soft Mozzarella with Vine ripe tomatoes Greek olives, and extra virgin olive drizzled with balsamic vinegar glaze and finished with fresh basil  14.95

 

FishTacos                                                                                                                                                     Two soft tacos, filled with grilled fish, fresh avocado, spicy chipotle and mango /papaya chutney, Asian slaw, tangy charred tomato salsa, Colby cheddar and fresh cilantro 10.95

 

Crispy Romaine Salad                                                                                                                         Romaine lettuce, vine ripe tomatoes, Greek olives, Colby cheddar, shredded Parmesan, fresh basil and red onion, drizzled with extra virgin olive oil, and balsamic vinegar glaze. Served with a side of house made balsamic vinaigrette 8.95

Avocado Caprese                                                                                                                                        Vine ripe tomatoes, sliced avocado, and soft mozzarella, with fresh basil, extra virgin olive oil, and a balsamic vinegar reduction.                    Served with toasted Cuban bread  topped with fresh herbs in oil  12.95

  Smoked Fish-dip                                                                                                                                   House smoked Key West fish-dip made with locally caught Wahoo and Kingfish, Key limes, herbs, spices, garlic and Cream cheese served with an assorted selection of crackers  10.95

Entrées  

All entrées are served with Chef’s daily selection of sides

 

  Stuffed Lobster Tail & Grilled Shrimp                                                                                                                                                                                           Local Spiny lobster tail stuffed with a light seafood mousse of Sea scallops, lobster, and shrimp. Accompanied by three grilled shrimp, finished with  Key lime, roasted tomato,basil, fresh thyme, and  butter. 33.95  

 Seared Ahi Tuna                                                                                                                                    Seared Rare Ahi served with a Ponzu sauce made with Shitake mushrooms, red and green onions, garlic, ginger soy, and Sesame oil, topped with fresh cilantro and lime  26.95 2

Grilled Mahi-Mahi & Sea Scallops                                                                                           Fresh Mahi-Mahi fillet served with pan seared sea scallops finished with a provincial mushroom, fresh thyme, and white truffle butter sauce 28.95 

Surf & Turf                                                                                                                              8oz Fillet Mignon And Stuffed Lobster Tail, with a red wine, fresh thyme, and roasted garlic butter sauce 58.95  

 

Succlent Rack of Lamb (Special)

Oven roasted, honey Dijon crusted New Zeeland Rack of lamb topped with  Herbs Provincial, anPanko breadcrumbs, served with a mango and fresh mint chimichurri style relish 33.95

Grunts Dinner Salad with Grilled shrimp

Grilled Tiger shrimp, set over a large salad of Romaine lettuce, Vine ripe tomatoes, Greek olives, Colby cheddar, shredded Parmesan, fresh basil and red onion, drizzled with extra virgin olive oil, and balsamic vinegar glaze. Served with a side of our                                  house made balsamic vinaigrette    22.95           

                                                                                                                                                                                                 Red Snapper Fillet                                                                                                                               Prepared skin on, with grilled shrimp and served with a Key-lime and caper beurre blanc   26.95                                                    

Key Lime Chicken with Grilled Shrimp

Tender chicken scaloppini breaded with panko, basil, and oregano served with grilled shrimp and a Key lime butter,

and Shitake mushrooms  26.95 

 Ounce Fillet Mignon                                                                                                                                  Eight 8 ounce fillet mignon grilled to perfection and served with a red wine butter sauce                                                                     accented with fresh thyme and Shitake mushrooms 36.95

 

10 Oz Black Angus Burger                                                                                                                    Grilled Black Angus burger, served on toasted Cuban Bread with, lettuce, tomato, red onion and kosher pickle                                     Accompanied by Asian coleslaw 12.95

Desserts   Choices                                                                                                                     Key Lime Pie  & Whiskey soaked bread pudding                                                                                                        Topped with fresh whipped cream  

6.95 

  Thank you for dining with us, and Happy Cooking!                                                                                                                                      Chef Josh Furman  

 

 


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