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 restaurant’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. Shooters’ new lunch entrée, 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 sauted 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 sauted diver scallops, jumbo shrimp, calamari and lobster tail in a basil, mascarpone sauce, Peri-Peri Roasted Chicken ($20), South African barbeque-inspired slow-roasted chicken, marinated two days in a twelve spiced blend, served over sauted 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 restaurant’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.