Chef Josh Furman at 
Grunts Island Grill


Casual fine Dinning and Private Events Set in a Tropical Oasis  





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  


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  


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 


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 

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  

  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  


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.  

 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  


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  

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


  12 ounce Sirloin Steak                                                                                                                                                                                Delicious 12 ounce Sirloin steak grilled to perfection with fresh thyme and roasted garlic served on a bed of warmed Grilled tomato relish with red wine reduction                                                                                                                                                                           (Add shrimp, or Add a whole butter poached Lobster tail)  

Jamaican Jerk Chicken                                                                                                           ½ Chicken wood roasted and, wet jerk marinated, topped with our spicy mango, and papaya, chutney, Red chimichurri fresh cilantro and lime  

 Wood Roasted Pork Loin                                                                                                    Hickory smoked loin of pork marinated and rubbed with Chef’s blend of herbs and spices.  Sauced with a roasted red pepper, gilled red onion, charred tomato and topical fruit butter sauce  


Grunts Dinner Salad with Jerked Chicken                                                                         Wood grilled Jamaican jerked chicken breast, 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               

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



Eight Ounce Fillet Mignon                                                                                                                                  Eight ounce fillet mignon grilled to perfection and served with a red wine butter sauce accented with fresh thyme and raosted garlic        ,  


 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 and South American chimichurri    


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


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

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