Snook's Bayside & Grand Tiki menu — United States

Fresh sea scallops wrapped in crispy bacon, served with a side of horseradish and sweet Thai chili sauce.

Fresh sushi-grade tuna served on crispy wonton chips, topped with seaweed salad, avocado, wasabi aioli, and sweet Thai chili sauce.

Large shrimp coated in sweet coconut and lightly fried, served with a coconut key lime dipping sauce.

Crispy, breaded zucchini strips served with a side of ranch dressing.

Crispy breaded eggplant slices topped with savory marinara sauce and melted mozzarella cheese.

Half a pound of seasonal stone crab claws served with mustard sauce and drawn butter, available from October through May.

Bite-sized pieces of Maine lobster, lightly fried and served with a side of honey mustard sauce.

Fresh raw fish marinated in lime juice with onions, peppers, cilantro, and tomatoes, served with crispy wonton chips.

Large chilled shrimp seasoned with Old Bay spice, served with a tangy cocktail sauce.

Chilled blue crab meat served over fresh greens with a side of tangy cocktail sauce.

Bite-sized, crispy crab cakes served with a creamy, tangy remoulade dipping sauce.

Fresh mussels served in your choice of a creamy garlic white wine sauce or a signature marinara sauce, accompanied by garlic bread.

Crispy, deep-fried bites of minced conch served with a tangy cocktail sauce.

Our soup selection rotates daily; please ask your server for today's featured option.

A refreshing salad of mixed greens, mandarin oranges, candied pecans, and feta cheese, served with a honey lime dressing.

A fresh mix of greens, tomatoes, onions, and cucumbers topped with shredded cheese.

A refreshing salad featuring alternating slices of fresh tomato and mozzarella cheese, topped with basil and a balsamic glaze.

Chilled shrimp salad served over a bed of fresh greens, tomatoes, and cucumbers with Italian dressing.

Crisp romaine lettuce tossed with parmesan cheese, crunchy croutons, and a creamy Caesar dressing.

A free-range chicken breast crusted with crushed hazelnuts, served with a mandarin thyme sauce and the chef's selection of side dishes.

Linguine pasta tossed with lightly sautéed squash, zucchini, peppers, and peas in a garlic and olive oil sauce, served with the chef's choice of sides.

An 8-ounce center-cut beef tenderloin grilled to order and served with the chef's selection of side dishes.

A 16-ounce ribeye steak seasoned and grilled over an open flame, served with the chef's selection of side dishes.

This 8-ounce premium beef burger is topped with peppered bacon, Swiss cheese, lettuce, tomato, onion, and pickles, and is served with French fries, coleslaw, and the chef's daily sides.

Tender grilled or blackened chicken breast served over linguine pasta in a rich, creamy Alfredo sauce, accompanied by the chef's choice of sides.

A tender grilled chicken breast topped with a bright, savory lemon and caper butter sauce, served with the chef's selection of sides.

Choose your preferred preparation style of grilled, fried, or blackened fish, served with a selection of the chef's daily sides.

Pan-seared yellowtail fish coated in a pistachio crust, topped with mango salsa and a sweet Thai-inspired butter sauce, served with the chef's choice of side dishes.

Pan-seared yellowtail fish topped with a crab cake and béarnaise sauce, served with the chef's choice of side dishes.

Pan-seared mahi-mahi fillet topped with a smooth lemon butter sauce, tomatoes, and capers, served with the chef's choice of sides.

A selection of seared mahi, mussels, shrimp, and scallops served over linguine in a spicy marinara sauce, accompanied by the chef's choice of sides.

Linguine pasta tossed with shrimp, scallops, tomatoes, peas, and bacon in a creamy garlic sauce, served with the chef's choice of sides.

This dish features a combination of lobster tail, shrimp, scallops, mahi-mahi, and mussels served over linguine with your choice of Cajun or pesto sauce, accompanied by garlic bread and the chef's selection of sides.

Two large, house-made crab cakes served with the chef's selection of side dishes.

A fresh Mahi Mahi fillet prepared grilled, fried, or blackened, served on a bun with lettuce, tomato, onion, tartar sauce, French fries, coleslaw, and the chef's daily sides.

A broiled 6oz lobster tail served with shrimp, scallops, mahi-mahi, and the chef's choice of side dishes.

This seafood platter features two crab-stuffed lobster tails, four scallops, four shrimp, mahi-mahi, and a third-pound of lump crab, all broiled and served with the chef's choice of sides, designed to be shared by two people.

A full pound of seasonal stone crab claws served with mustard sauce, drawn butter, and the chef's choice of side dishes.

A chilled, tart custard made with key lime juice in a graham cracker crust, typically topped with whipped cream.

A light, airy chocolate dessert blended with crunchy pieces of buttery toffee.

A rich cheesecake topped with caramel, chocolate sauce, and toasted pecans.

A rich, chilled pie featuring a creamy peanut butter filling layered over a chocolate crust and topped with chocolate ganache.

A moist, layered cake flavored with coconut and topped with a sweet coconut frosting.

A rich, multi-layered cake featuring five distinct tiers of chocolate sponge and frosting.