D I N N E R

CR AB BISQUE Lump Blue Crab, Sherry, Cream, Crushed Croutons 9 . 5 / 6 . 5

CHICKEN TORTILL A SOUP Puréed Vegetables, Tortillas, Charred Corn Salsa 7. 5 / 5 . 5

RED, WHITE & BLUE SAL ADVine-Ripe Tomatoes, Sweet Onion, Romaine Hearts, Candied Spiced Nuts, Maytag Blue Dressing 8

GOLDEN BEET & GOAT CHEESE SAL ADBaby Arugula, Candied Spiced Nuts, Hearts of Palm, Papaya Seed Vinaigrette 9

BUNGALOW SAL ADToasted Almonds & Macadamia Nuts, Dried Cranberries, Feta, Pepitas, Meyer Lemon Vinaigrette 8

CL ASSIC CAESAR SAL ADWhole Leaf Romaine, Grana Padano, Sourdough Croutons 7

SEARED SKIN-ON STRIPED BASSSweet Potato Purée, Roasted Cauliflower, Watercress, Candied Jalapeño 2 8

SLOW ROASTED BEEF SHORT RIBRed Wine Demi-Glace, Cauliflower Mash, Charred Brussel Sprouts, Asian Broth 3 2

JERK PORK TENDERLOINSweet Potato Purée, Pineapple Rum Sauce, Pineapple-Papaya Chutney 2 5

SEARED AHI TUNA*Chile & Brown Sugar Crust, Root Vegetable Succotash 2 9 . 5

BRONZED SWORDFISHWarm Farro Salad, Rainbow Carrots, Jalapeño-Lime Compound Butter 2 8

FILET MIGNON*Cauliflower Mash, Shiitakes, Red Wine Demi-Glace 3 6 / 3 0 . 5

ROASTED VEGETABLESWarm Farro Salad, Baby Arugula, Haricot Vert, Shiitakes, Roasted Cauliflower, Root Vegetables 1 8 + Grilled Tiger Shrimp 2 7 + Grilled Chicken Breast 2 3

S O U P S & S A L A D S

E N T R É E S

A P P E T I Z E R S

WORLD FAMOUS COCONUT SHRIMPPapaya-Mango Chutney 1 6 . 5 / 1 1 . 5

AHI TUNA TACOS*Wonton, Asian Slaw, Wasabi Crème 1 2 . 5

COCONUT CRUSTED CR AB CAKES* Lump Blue Crab, Thai Chile Sauce 1 4 . 5 / 8

HAMACHI CRUDO* Yuzu Ponzu, Seasonal Citrus, Fresno Chile 1 2

CEVICHE*Mango, Jalapeño, Jicama-Avocado Slaw 1 6 . 5

MACADAMIA ENCRUSTED GOAT CHEESE Mango Salsa, Sweet Soy, Flatbread 1 2

SHORT RIB SLIDERSGrilled Pineapple Slaw, Crispy Onions 1 4

CRISPY CAL AMARICitrus Chile, Toasted Sesame, Sriracha Aïoli 1 4

AHI POKE NAPOLEON* Capers, Sesame, Guacamole, Flatbread 1 6 . 5

*Consuming raw or less than fully cooked meats, poultry, eggs, or fish may increase your risk of food-borne illness, especially if you have certain medical conditions.

Please notify our staff of any severe or life-threatening food allergies.

For your convenience, an 18% gratuity will be added to parties of eight or more.

S I D E S · 6

TRIPLE CHOCOL ATE CAKEFour Layers, Chocolate Ganache, Mocha Mousse 1 0 / 6

PIÑA COL ADA CAKE Myers Dark Rum, Diced Pineapple, White Chocolate Mousse, Toasted Coconut 1 0 / 6

BUT TERSCOTCH PUDDINGChocolate Ganache, Scratch Caramel, White Chocolate Mousse 9 . 5 / 6

MALTED CHOCOL ATE PIE Chocolate Cookie Crust, Mocha Mousse, English Toffee Crumble 1 0

KE Y LIME PIEGraham Cracker Crust, White Chocolate Mousse 8 . 5 / 6

PINEAPPLE CRÈME BRULEETahitian Vanilla Bean, White Chocolate Mousse 9

D E S S E R T S

MACADAMIA NUT ENCRUSTED SNAPPERHawaiian Red Sea Salt, Almond Rice, Wasabi-Soy Beurre Blanc 2 9 . 5

PARMESAN CRUSTED SANIBEL CHICKENHerbed Cheese, Red Pepper Cream Sauce, Whipped Chive Potatoes, Haricot Vert 2 7. 5

CARIBBEAN RUBBED MAHI MAHIQuinoa Succotash, Meyer Lemon Vinaigrette 2 6

HAWAIIAN ST YLE MISO MARINATED BL ACK CODBok Choy, Shiitakes, Meyer Lemon Beurre Blanc, Sweet Soy 3 1

CR AB STUFFED SHRIMPSautéed Spinach, Almond Rice, Thai Chile Sauce 2 9 . 5

GRILLED BABY BACK PORK RIBSSweet & Spicy Blackberry Brandy BBQ, Whipped Chive Potatoes 2 9 . 5 / 1 9 . 5

TIGER SHRIMP PASTA Penne Rigate, Braised Kale, Shiitakes, Macadamia Nuts, Roasted Peppers, Wasabi Peas, Grilled Baguette 2 7

B U N G A L O W F A V O R I T E S

CROF T FINE RUBY 7/56 FONSECA BIN #27 9/63 PENFOLD’S GR ANDFATHER TAWNY PORT 12/93

D E S S E R T W I N E S

P A R T Y P U N C H B O W L S[ MINIMUM 3 GUESTS ]

THE KEYS BREEZE Pyrat XO, Midori, Cranberry, Orange 58

VOODOO BOWL SKYY Passion Fruit, Grand Marnier, Orange, Housemade Grenadine, Orange Bitters 54

CITRUS GINGER PUNCH Muddled Ginger, Cruzan Light, Clément Créole Shrubb, Lemon, Lime, Ginger Beer 52

GRILLED ASPAR AGUSCHARRED BRUSSEL SPROUTS

WHIPPED CHIVE POTATOESROOT VEGETABLE SUCCOTASH

WARM FARRO SAL ADROASTED CAULIFLOWER

G L U T E N - S E N S I T I V E

MACADAMIA ENCRUSTED GOAT CHEESE Mango Salsa, Sweet Soy 1 2

HAMACHI CRUDO* Yuzu Ponzu, Seasonal Citrus, Fresno Chile 1 2

BL ACKENED FISH TACOS Bibb Lettuce “Tortillas”, Tomato Relish, Chipotle Aïoli, Asian Slaw, Lime Sour Cream 1 6 . 5

GRILLED SCOT TISH SALMON SAL ADVine-Ripe Tomatoes, Mango Salsa, Tamarind Vinaigrette 1 6 . 5

GRILLED STEAK TENDERLOIN SAL AD* Grilled Potatoes, Romas, Crispy Shiitakes, Tamarind Vinaigrette 1 8 . 5

AHI POKE NAPOLEON* Capers, Sesame, Guacamole 1 6 . 5

LUMP CR AB & AVOCADO SAL AD Shredded Romaine, Vine-Ripe Tomatoes, Feta, Caper-Lime Vinaigrette 1 8

JERK PORK TENDERLOIN Sweet Potato Purée, Pineapple Rum Sauce, Pineapple-Papaya Chutney 2 5

FILET MIGNON* Cauliflower Mash, Shiitakes, Red Wine Demi-Glace 3 6 / 3 0 . 5

CARIBBEAN RUBBED MAHI MAHI Quinoa Succotash, Meyer Lemon Vinaigrette 2 6

Although our kitchen is not gluten free, our culinary team will make every attempt to meet your individual dietary needs. Please notify our staff of any severe or life-threatening food allergies.

*Consuming raw or less than fully cooked meats, poultry, eggs, or fish may increase your risk of food-borne illness, especially if you have certain medical conditions.

MACADAMIA ENCRUSTED GOAT CHEESE Mango Salsa, Sweet Soy, Flatbread 1 2

K ALE & MUSHROOM SAL AD Edamame, Corn, Hearts of Palm, Pine Nuts, Tahini Miso Dressing 1 3

GOLDEN BEET & GOAT CHEESE SAL ADBaby Arugula, Candied Spiced Nuts, Hearts of Palm, Papaya Seed Vinaigrette 9

ROASTED VEGETABLES Warm Farro Salad, Baby Arugula, Haricot Vert, Shiitakes, Roasted Cauliflower, Root Vegetables 1 8

HARVEST VEGGIE BURGERRoasted Garlic Aïoli, Pepper Jack, Avocado, Cucumbers, Bibb Lettuce, Fries 1 3 . 5

GRILLED PORTABELL A SAL AD Grilled Potatoes, Romas, Crispy Shiitakes, Garlic Aïoli, Tamarind Vinaigrette 1 5

ROASTED VEGETABLE PASTA Penne Rigate, Braised Kale, Mushrooms, Asparagus, Cippolinis, Macadamia Nuts, Roasted Peppers, Wasabi Peas, Grilled Baguette 2 1

V E G E T A R I A N