Shooters Waterfront is casting a wider net to introduce new seafood menu items that put a sophisticated twist on coastal classics. The restaurant offers a fully stocked raw bar, made to order sushi, creative plates from land and sea, crispy flat breads, homemade desserts, and exquisite views of the Intracoastal Waterway. Enjoy the restaurantâ€™s classic menu items with a new twist, featuring additions to the starter menu including the Ahi Tuna Poke ($16) with avocado, ginger, garlic, sesame, soy, and house-made crispy terra root chips; or the grilled Lolipop Lamb Chops ($16) with curry yogurt marinade, and harissa-tomato sauce. Sushi Rolls addition is the gigantic Veggie Roll ($13), with toasted red and gold beets, fresh avocado, asparagus and carrots with sesame seared tofu, gazpacho and togarashi sauce (similar to Sriracha mayo).
New salads include Roasted Beet Salad ($14), red and gold beets with an assortment of local mesclun, heirloom and cherry tomatoes topped with toasted pumpkin seeds, pickled red onions, creamy herb goat cheese dressed in a white balsamic vinaigrette; Quinoa Salad ($14), with a baby kale and spinach base, mixed with red onions, fresh tomatoes, cucumbers and apples, dressed in a homemade roasted poblano-garlic-yogurt ranch topped with toasted cauliflower crumbs; or Shrimp Ceviche Salad ($16), jumbo lump shrimp served with diced tomatoes, cucumbers and red onions and avocado with mesclun and bib lettuce dressed in a citrus marinade. Shootersâ€™ new lunch entree, the Shrimp-Bacon-Avocado Club, features a triple decker club with grilled shrimp, bacon, fresh avocado and chipotle aioli.
New entrees include Bucatini Mi Amore ($18), a fresh array of sautÃ©ed shallots with garlic, sun-dried tomatoes, Kalamata olives, baby arugula, artichoke hearts, capers, basil and olive oil; Frutti Di Mare ($36), made with squid ink spaghetti and a fresh selection of sautÃ©ed diver scallops, jumbo shrimp, calamari and lobster tail in a basil, lostermascaprone sauce, Peri-Peri Roasted Chicken ($20), South African barbeque-inspired slow-roasted chicken, marinated two days in a twelve spiced blend, served over sautÃ©ed spinach-chick peas, shallots and garlic; and Fresh Catch of the Day with Lion Fish, green curry sauce, coconut lime rice, plus tamarind glaze baby Key West shrimp.
The Pineapple Upside-down Rum Cake takes center stage on the dessert menu with homemade double layered pineapple upside-down cake, with butter cream icing and served in a decadent caramel rum sauce and topped with brandied cherries. In addition, guests can quench their thirst with a new summer cocktails, the Aperol Rose Spritzer, and Watermelon Mint Cooler. Each of the restaurantâ€™s three artfully designed bars offer handcrafted cocktails, beer and an international selection of wines by the glass or bottle. For reservations, guests can call 954-566-2855.