Bonefish Grill

saucy shrimp

tender shrimp sauteed with sun-dried tomatoes, and kalamata olives in a velvety lime-tomato garlic sauce and topped with feta cheese

rockefeller "butterfish"

alaskan sablefish (aka black cod) is a silky, rich delicacy that many liken to sea bass, topped with creamy spinach and jumbo lump crab -served with choice of two sides

steak & shrimp

wood-grilled center cut 7 oz. sirloin paired with five jumbo shrimp - served with choice of sauce & two signature sides

salmon caprese

wood-grilled salmon with golden gnocchi, blistered tomatoes. mozzarella fondue, finished with fresh basil and pesto

rose with black cherry

crisp and bubbly with strawberry melon, guava and refreshing notes of black cherry

chardonnay with clementine

crisp and bubbly with apple, pear, vanilla and refreshing notes of lemon and ginger

crushed pineapple martini

malibu rum, st. germain elderflower liqueu, fresh pineapple, lemon and simple syrup

woodford reserve old fashioned

woodford reserve bourbon, muddled orange wedge, angostura bitters, house-made vanilla bean syrup, garnished with a bordeaux cherry and orange peel

winter white cosmo

reyka vodka, cointreau, st. germain elderflower liqueur, white cranberry juice and fresh lime juice

smoked old fashioned

woodford reserve bourbon and a touch of maple with angostura bitters and bordeaux cherry smoked with oak and served over a colossal ice cube

wood-grilled snapper

tightly blackened and topped with three jumbo shrimp and a fresh citrus aioli, served with choice of two sides

grilled snapper

chilean sea bass

atlantic salmon

mani mani (dorado)

corn chowder & lump crab

with a hint of bacon

bonefish house salad

hearts of palm, kalamata olives, kalamata crust croutons

classic caesar salad

with house made garlic croutons

florida cobb salad

crisp chopped greens with avocado, mango, tomatoes, blue cheese crumbles, tossed in our citrus herb vinaigrette with wood grilled shrimp or wood grilled chicken

onefish house salad

hearts of palm, kalamata olives, tomatoes and citrus herb vinaigrette

florida cob6 salad

crisp chopped greens tossed in our citrus herb vinaigrette with mango, tomatoes, cheese crumbles with wood-grilled shrimp | wood-grilled chicken

grilled fish

our fish is lightly seasoned and wood-grilled. served with choice of two signature sides

chilean sea bass

caribbean cobia

atlantic salmon*

georges bank scallops & shrimp

ahi tuna steak*

rainbow trout

bang bang shrimp

crispy shrimp tossed in our signature sauce.

ahi tuna sashimi

sashimi-grade ahi tuna served with ponzu sauce.

imperial dip

a delicious blend of tender shrimp, lump crab, avocado, and spices served with toasted baguette slices.

maryland style crab cakes

jumbo lump crab cakes with remoulade sauce.

beef & ginger potstickers

pan-fried potstickers served with spicy sesame sauce.

calamari

crispy fried calamari rings with marinara sauce.

saucy shrimp

tender shrimp tossed in a creamy tomato sauce with garlic, butter, and herbs, topped with baguette slices.

prince edward island mussels josephine

prince edward island mussels simmered in a white wine sauce.

ahi tuna poke

tuna, avocado, cucumber, spring onion and sesame dressing in a hawaiian style.

tempura crunch sashimi tuna

multi-grain tuna sashimi are gold coated with custom wasabi mayo, sriracha mayo and a strawberry vinaigrette.

maryland-style crab cakes

house made tasting crab cakes with a remoulade sauce.

mussels josephine

tomatoes, red potatoes, garlic bread and creamy wine sauce.

serf a ginger potstickers

pan-seared with green onions and soya sauce.

crab fries

crisscut fries topped with butter crab and chives.

wagyu beef & ginger potstickers

pan-seared with crispy onions and soy sauce

thai coconut shrimp

six jumbo shrimp with sweet thai chile sauce

half-pound bfo burger

toasted bun, fully dressed with sharp cheddar and special sauce, served with seasoned fries

filet mignon

7 oz usda, seasoned and wood-grilled

the angler's sirloin steak

7 oz center-cut

lily's chicken

goat cheese, spinach, artichoke hearts and lemon basil sauce

chicken marsala

wood-grilled chicken with prosciutto, mushrooms and marsala wine sauce

fontina pork chop

bone-in pork chop, fontina cheese, garlic, prosciutto and mushroom marsala wine sauce

bone-in ribeye steak

18 oz steakhouse style

sirloin & crab cake dinner

6 oz center cut sirloin and a maryland-style crab cake

bonefish signature pasta

red peppers and artichokes tossed in creamy creste sauce finished over linguine with choice of atlantic salmon (1330 cal) jumbo shrimp (1240 cal) or chicken (1750 cal)

tuna poke bowl

red onions peppers cucumber alices sesame seeds, cilantro tossed in a hawaiian poke sauce served over jasmine rice (520 cal)

cod imperial

stuffed with shrimp lump crab and mozzarella and parmesan cheeses, topped with lemon-caper butter (480 cal)

parmesan-crusted rainbow trout

artichoke hearts, fresh basil and lemon butter (1080 cal)

cold water lobster tails

a pair of 5-6 oz lobster tails, seasuried and steamed, served with warm drawn butter (390 cal)

fish & chips

generous portion of crispy cod. served with house-made tartar and mall vinegar on the side

crispy fried shrimp

8 jumbo shrimp with house made tartar and cocktail sauces

bang bang shrimp tacos

our signature bang bang shrimp greens, tomatoes and sour cream

blackened baja fish tacos

mango salsa, shredded cabbage and lime crema

signature sandria

fresh raspberries muddled with muddled mint and sparkling wine of prosecco.

parker's margarita

parker's family recipe tequila, cointreau and fresh lime juice.

crushed pineapple martini

muddled fresh pineapple, coconut cream, and pineapple juice.

smoked old fashioned

woodford reserve bourbon with angostura bitters and a touch of maple syrup.

bacon mac & cheese

deticimus, creamy cheesy macarunt topped with bacon and breadcrumbs

steamed asparagus

classic al dente asparagus seasoned with salt and a drizzle of olive oil

creamed spinach

sauteed spinach in silky smooth white sauce flavored with onion, garlic and topped with a creuson crumb

applewood bacon mac & cheese

crispy brussels sprouts with ham

garlic whipped potatoes

seasonal vegetables

jasmine rice

coleslaw

french fries

potatoes au gratin

mahi-mahi & shrimp

wood-grilled mahi mahi and shrimp with five pan-seared shrimp brushed with citrus-key marinade

sirloin & crab cake

7 oz center-cut sirloin and a maryland-style crab cake

filet & lobster tail

7 oz center-cut filet with seasoned and steamed lobster tail

bourbon chocolate brownie

rich, flourless brownie topped with warm chef-crafted bourbon macadamia nut sauce and fresh whipped cream

gingerbread espresso

stoli vanilla vodka, baileys irish cream, kahlúa, gingerbread flavor and stok cold brew shaken together to enhance the richness of the dessert while adding complementary flavors of coffee, vanilla, and spice

filet thermidor*

7 oz center-cut, wood-grilled filet topped with rich, creamy thermidor sauce made with lobster, crab, sherry, garlic, and lemon juice, served with garlic whipped potatoes and kung pao shaved brussels sprout slaw

winter white cosmo

hand-shaken with reyka vodka, cointreau liqueur, st-germain elderflower liqueur, fresh lime and cranberry juice, this citrus-forward and slightly floral martini pairs well with the rich, indulgent flavors of the filet and thermidor sauce

linguine del mar

hard-shell mussels tossed in a white wine butter sauce over roasted scallops and shrimp linguine, topped with fresh grated parmesan and diced tomato

partridge in a pear tree

absolut pear vodka, st-germain elderflower liqueur and lemon juice give the martini a crisp fruitiness that brings a refreshing acidity, cutting through the buttery richness of the sauce, while balancing the creaminess of the linguine and seafood

shaved brussels sprouts salad

fresh salad mix with spinach and shaved brussels sprouts tossed in maple balsamic vinaigrette, topped with toasted macadamia nuts, grape tomatoes, feta, balsamic glaze and crispy onions

frosted rosemary pomegranate

made with grey goose vodka, cranberry, pomegranate and mango flavors, the sweet and tart elements of the martini enhance the sweetness of the vinaigrette while balancing the earthy, slightly bitter notes of the brussels sprouts and spinach

lobster bisque

rich lobster bisque topped with sweet lobster and spicy sherry butter, served with pesto crostini

veuve clicquot yellow label

the epitome of classic champagne celebrated for its elegance and consistency, this champagne's vibrant acidity and fine bubbles provide a refreshing contrast to the creamy texture of the lobster bisque

macadamia nut brownie

flourless brownie, raspberry sauce, vanilla ice cream, sprinkled with macadamia nuts

classic cheesecake

with melba sauce

warm cookies

cranberry white chocolate or chocolate chip

key lime cake

a generous slice of vanilla citrus cake layered with sweet-tart key lime frosting, lightly dusted with toasted coconut

bonefish pomegranate martini

fris vodka with house-infused mango and pomegranate flavors

tropic heat martini

absolut citron vodka with the fresh flavors of mango, garnished with a spicy-sweet jalapeño-sugar rim

espresso martini

vanilla vodka, kahlua, creme de cacao and stoke cold brew

crushed pineapple martini

malibu rum, st-germain elderflower liqueur, fresh pineapple, lemon and simple syrup

"1961" dirty martini

absolut vodka or bombay sapphire gin shaken and served straight up with blue cheese olives

smoked old fashioned

woodford reserve bourbon with angostura bitters and a bordeaux cherry, smoked with oak and served over a colossal ice cube

the mule

reyka vodka, fresh lime, simple syrup and ginger beer

parker's margarita

founder chris parker's favorite finished with oj and grand marnier

french 75 cocktail

bombay sapphire gin, st-germain elderflower liqueur, a hint of lemon, and topped with sparkling wine. served over a colossal ice cube with a lemon twist

coral reef punch

bacardi superior rum, malibu rum, tropical flavors of passion fruit and simple syrup, orange, pineapple juice, and a splash of bitters

blue moon

bud light

sam adams seasonal

corona extra

michelob ultra

modelo especial

bud light

stella artois

coors light

truly wild berry

miller lite

freshly brewed iced tea

acqua panna still 1l | san pellegrino 1l

hot tea | coffee | espresso | cappuccino

coca-cola | coke zero sugar | diet coke | sprite | dr pepper | barq's root beer | minute maid lemonade | seagram's ginger ale

chandon brut sparkling 187ml

chandon rosé sparkling 187ml

la marca prosecco, italy

veuve clicquot yellow label brut

champagne, france

jacob's creek moscato, australia

chateau ste. michelle riesling, wa

ecco domani pinot grigio, italy

santa margherita pinot grigio, alto adige, italy

decoy by duckhorn, sonoma county

kim crawford, marlborough, new zealand

la terre, ca

william hill, north coast

kendall-jackson "v.r.", ca

sonoma-cutrer, russian river ranches

cakebread cellars, napa valley

beringer white zinfandel, ca

chloe rosé, central coast, ca

silver gate, ca

acrobat, willamette valley, or

meiomi, santa barbara-monterey-sonoma coast

villa antinori "super tuscan" red, italy

portillo "estate bottled" malbec, argentina

francis coppola black label claret, ca

sycamore lane merlot or cabernet sauvignon, ca

columbia crest "grand estates" merlot, wa

louis martini cabernet sauvignon, sonoma county

hess "allomi" cabernet sauvignon, napa valley

sea bass

stuffed with a blend of sea butter

saucy shrimp

tender shrimp sauteed with sun-dried tomatoes, and kalamata olives in a velvety lime-tomato garlic sauce and topped with feta cheese

thermidor gnocchi

sweet lobster chunks and tender shrimp sauteed with golden-brown potato gnocchi, mushrooms, peas, and fresh tomatoes tossed in lobster-sherry cream sauce

kung pao monkfish

wild monkfish aka "poor man's lobster" flash fried and tossed in a sweet chili soy glaze, with a traditional medley of asian vegetables and peanuts over jasmine rice

cedar plank "old fashioned" salmon

fresh norwegian salmon grilled on a cedar plank, brushed with a jim beam bourbon maple glaze, finished with a bordeaux cherry gastrique served with a choice of two signature sides

caramel apple lava cake

rich butter cake with caramel molten center, served warm, topped with caramelized apples and vanilla ice cream over a roasted pecan crust

wood-fire dinner

choose two of our grilled fish (sm) or seasonal special entrees along with a house or caesar salad and enjoy a bang bang shrimp to share

cod fish & chips

generous portion of crispy cod, served with tartar, french fries and malt vinegar on the side

half-pound wagyu beef burger*

toasted bun, fully dressed with sharp cheddar and special sauce, with french fries

blackened baja fish tacos

three warm tortillas, blackened cod, mango salsa, shredded cabbage, lime crema, with french fries

bang bang shrimp® tacos

three warm tortillas, our signature bang bang shrimp®, greens, tomatoes, sour cream, with french fries

spicy tuna* bowl

premium sushi grade, sesame-seared rare, avocado, sweet chile sauce, jasmine rice, mango salsa

shrimp pad thai

rice noodles, green onions, peanuts, egg and traditional pad thai sauce

cod imperial

stuffed with shrimp, scallops, crabmeat, mozzarella and parmesan cheeses and lemon caper butter

dynamite-style shrimp

wood-grilled shrimp topped with dynamite aioli and feta cheese crumbles

pecan parmesan-crusted rainbow trout

artichoke hearts, fresh basil and lemon butter

cobia piccata & shrimp

sautéed golden brown, topped with grape tomatoes in a lemon caper butter sauce

crab-crusted cod

garlic and crab crumb dusted, topped with lump crab, white wine lemon butter sauce

cold water lobster tails

5-6 oz lobster tail, seasoned and steamed, served with warm drawn butter

wood-grilled shrimp skewer

cold water lobster tail

bonefish cobb salad

romaine and kale, tomato, egg, blue cheese crumbles, fresh avocado and bacon, tossed in a ranch dressing

grilled salmon* superfood salad

romaine and kale, ancient grains, feta, avocado, pickled onions and sweet potato bites, tossed in our house vinaigrette, finished with a citrus aioli