Bayside Grille menu — United States

This dish features layers of fresh, raw ahi tuna, seaweed, and mango salsa, served with crispy wonton chips and drizzled with a blend of wasabi-cucumber and spicy sriracha sauces.

Fresh lump crab served with crispy corn chips and a zesty, spicy red chili lime sauce.

A creamy smoked fish spread served with capers, pickled jalapeños, tomatoes, and crisp lavash crackers.

Creamy guacamole topped with corn, black beans, fresh pico de gallo, and crumbled cotija cheese, seasoned with Tajín and served with house-made corn tortilla chips.

A hearty tomato-based soup featuring tender conch, savory sausage, and a splash of dark rum, simmered with a variety of vegetables.

A rich, creamy soup made with blue crab and a hint of sherry.

This rice bowl features island-style rice topped with brisket, fresh vegetables, jicama slaw, cheddar cheese, and a drizzle of sriracha aioli and cilantro crema.

A crisp baby gem lettuce salad topped with zesty chili-lime croutons and grated cotija cheese.

A refreshing salad of mixed greens, radish, papaya, mandarin oranges, grape tomatoes, and red cabbage, served with house-smoked brisket.

A refreshing salad of mixed greens, tuna, avocado, mango, and egg, served with pickled jalapeños, radish, and crispy wonton chips in a citrus dressing.

A fresh mixed green salad topped with crispy hand-battered chicken, chopped egg, bacon, and avocado.

Thinly sliced, pan-seared tuna served with a ginger, seaweed, and wasabi-infused ponzu marinade.

Crispy, bite-sized fritters made with conch meat, served with a tangy key lime mustard dipping sauce.

A creamy spinach and cheese dip blended with lump crab and lobster, served with house-made corn tortilla chips.

Half a pound of jumbo shrimp steamed in Yuengling beer and seasoned with Jamaican spices, served in the shell to be peeled and eaten by hand.

Large shrimp coated in a crispy coconut breading, served with a house-made orange chili dipping sauce.

Tender, slow-cooked pork riblets that are deep-fried until crispy and tossed in a sweet and savory island-style barbecue sauce.

Large, breaded, and fried shrimp tossed in a spicy sriracha chili sauce, served as a shareable appetizer.

Crispy, buttermilk-brined Bell & Evans chicken pieces served with your choice of Buffalo, firecracker, or orange chili dipping sauces.

Tender squid rings are lightly coated in cornmeal, flash-fried until crispy, and served with a side of orange chili dipping sauce.

Crispy corn tortilla chips topped with shrimp, scallops, mahi-mahi, enchilada sauce, melted cheddar cheese, and a dollop of sour cream.

Crispy yuca fries topped with slow-roasted pulled pork, savory onion jam, melted cheddar cheese sauce, and a cilantro garlic cream.

Mahi is a mild, lean, and flaky white fish.

Yellowtail is a mild, delicate fish that is highly prized for its flavor and texture.

Please ask your server for today's selection of fresh, locally sourced fish.

Select your preferred fish, which we will prepare for you, with a limit of 10 ounces per person.

A whole snapper fried until crispy and served with a garlic, caper, and key lime sauce.

This seafood platter features a half lobster tail, jumbo shrimp, fresh scallops, and mahi-mahi, served with a key lime butter sauce and crispy capers.

This dish features a selection of mahi-mahi, yellowtail, and the daily catch, served with a key lime butter sauce and topped with crispy capers.

Large shrimp and scallops served in a mild green curry sauce made with coconut milk and pineapple, topped with almonds.

A hearty Creole rice dish featuring jumbo shrimp and smoky andouille sausage simmered with peppers and onions in a savory Cajun tomato sauce.

Jumbo shrimp are lightly coated in cornmeal and served in a savory sauce made with key lime, capers, and garlic butter.

Corn tortillas filled with shrimp, scallops, and mahi-mahi, topped with house enchilada sauce and melted jack and cheddar cheeses.

This dish is baked and served with a tangy lime butter sauce and crispy capers.

This dish features a crispy coating of panko breadcrumbs and salty Cotija cheese, topped with a fresh mango and papaya salsa.

This dish is prepared with a savory sauce made from key lime, garlic, and capers.

This dish features cornmeal-dusted protein topped with a savory blend of artichokes, capers, sundried tomatoes, jalapeños, and key lime.

A selection of deep-fried shrimp, scallop pieces, conch fritters, and mahi-mahi served together in a bucket.

A 6-ounce mahi-mahi fillet coated in crispy panko breadcrumbs and deep-fried until golden.

Large shrimp coated in crispy panko breadcrumbs and deep-fried until golden.

Large shrimp coated in a crispy coconut breading, served with a house-made orange chili dipping sauce.

A chilled side dish consisting of shredded raw cabbage mixed with a creamy, tangy dressing.

A flavorful side dish of steamed rice prepared with coconut milk and aromatic island spices.

Crispy, deep-fried strips of potato served as a side dish.

Creamy red potatoes lightly mashed with their skins left on.

A seasonal selection of fresh vegetables prepared daily by the chef.

A fresh mix of seasonal greens and vegetables served with your choice of dressing.

A small serving of crisp baby gem lettuce tossed in a classic Caesar dressing.

A savory compound butter seasoned with herbs, garlic, lemon, and spices, typically served as a flavorful accompaniment for grilled meats.

A tangy, herb-based green sauce made with tomatillos, fresh herbs, garlic, and oil.

A 12-ounce, hand-cut center portion of Certified Angus Beef ribeye steak.

Two 5-ounce flame-grilled beef tenderloin medallions served with a zesty tomatillo herb sauce and smashed red-skin potatoes.

A grilled mahi-mahi fillet served on a toasted brioche bun with melted mozzarella, lettuce, tomato, onion, and pickle.

This sandwich features grilled mahi-mahi, coleslaw, Thousand Island dressing, and melted mozzarella served on rye bread.

These tacos feature your choice of grilled mahi-mahi or house-roasted pulled pork, topped with pico de gallo, a jicama-radish slaw, and a cilantro-garlic crema.

This half-pound burger features a blend of chorizo and beef topped with onion jam, jicama-radish slaw, pico de gallo, and melted mozzarella, served with beer-battered potato curls and coleslaw.

This half-pound Certified Angus Beef short rib burger is topped with American cheese, lettuce, tomato, onion, and pickles, and served with beer-battered potato curls and coleslaw.

A plant-based burger topped with mozzarella on a brioche bun, served with lettuce, tomato, onion, pickles, beer-battered potato curls, and coleslaw.

A cage-free chicken breast stuffed with house-pulled roasted pork and mozzarella, finished with a housemade Caribbean BBQ sauce.

A full rack of tender Danish baby back ribs glazed in our housemade Caribbean-style barbecue sauce.

This pasta dish features jumbo shrimp, North Atlantic scallops, clams, and mussels served in a house-made spicy tomato sauce.

Large shrimp and scallops served in a creamy, mildly spiced Cajun-style sauce.

Linguini pasta served with grilled chicken and jumbo shrimp in a key lime, caper, and garlic butter sauce.

A five-ounce flame-grilled tenderloin steak served with a side of fries.

Crispy breaded chicken breast served with a side of French fries.

A classic grilled cheese sandwich made with thick-sliced challah bread and American cheese, served with a side of fries.

Linguine pasta served with your choice of marinara sauce or melted butter.