Lunch served daily from 11:30 AM to 4:00 PM
SOUPS AND APPETIZERS LUNCH ENTREES
Bimini Bay Lobster Bisque
An original from our earliest menu, creamy and delicious, with great lobster
flavor and mouthfeel with a touch of sherry. Cup 4 Bowl 5
Fried Green Tomatoes
A southern classic, sliced green beefsteak tomatoes lightly battered
and fried crisp, served with sour cream ranch for dipping. 8
Calamari Curls
Tender strips of squid steak dusted in seasoned semolina flour,
quickly curly fried and served with spicy marinara. 9
Baked Brie
Brie cheese in flaky phyllo, drizzled with orange blossom honey and
toasted almonds, with red grapes and Granny Smith apple slices. 12
Steamed Clams or Mussels
Choice of tomato, basil and white wine or garlic cream, baker’s dozen
Whitewater clams or full pound of Prince Edward Island mussels 12
House Smoked Pacific Salmon
Gravlax cured and cold applewood smoked in house, thinly sliced
and served with red onion, capers, cream cheese, lemon and flatbreads. 13
Artisan Cheese Board
Humboldt Fog blue, Roth Casse five year Wisconsin cheddar
and Italian Parmesan Reggiano, with apples, grapes and crisp flatbreads. 13
SALADS
The Waterfront Salad
Fresh field greens, mushrooms, red onion, grape tomatoes, cucumber,
gorgonzola and toasted pine nuts, sundried tomato basil vinaigrette.
Small 4 Large 9
Classic Caesar Salad
Crisp hearts of romaine, house made croutons and freshly grated
Parmesan-Reggiano cheese tossed in our signature Caesar dressing.
Small 4 Large 9
Tropicale Salad
Fresh hydroponic baby arugula, sliced Haas avocado, hearts of
palm, shredded Parmesan-Reggiano and tangy balsamic vinaigrette.
Small 5 Large 10
Crab Caesar Salad
Fresh romaine hearts tossed with back fin lump blue crabmeat, capers, tomato,
kalamatas, our homemade Caesar dressing and Parmesan-Reggiano. 12
Grilled Romaine
Olive oil brushed char grilled ribs of heart romaine, crisp
green apple, crumbled Neuske Smokehouse bacon
and gorgonzola with red wine vinaigrette. 11
Stacked Caprese
Sliced vine-ripe tomato layered with leaf basil, imported Italian curd
Mozzarella di Bufala by Claudio in Sarasota, topped with capers, our balsamic
vinaigrette, extra virgin olive oil and freshly ground black pepper. 12
Morello Spinach
Baby spinach tossed with dried cherries, shaved fennel, chipotle Pecans, blue
cheese crumbles, crisp bacon and red wine vinaigrette. 12
Stuffed Tomato
House made chicken or shrimp salad served in a ripe tomato
crown with a small Waterfront salad. 12
TO ENHANCE YOUR SALAD, GRILLED OR BLACKENED:
Chicken, Shrimp, Salmon, Crabcake, Tuna or Steak 6
PASTA AND GRAIN DISHES
Linguine Alfredo
Savory sauce of butter, garlic, black pepper and heavy cream reduced with
Parmesan~Reggiano and tossed with Peperonata linguine. 12
Creste al Pesto
Classic pesto of basil, pine nut, olive oil and Parmesan~Reggiano cheese
tossed with Peperonata creste pasta and a touch of cream 12
Edamame and Miso Purses
A vegan entrée of steamed green soybeans, exotic rices and
grains, miso, vegetables and seasonings in rice paper
purses, over fresh arugula with Tamari drizzle. 12
A suggested gratuity of 18% will be added for parties of six or
more, or on parties requesting separate checks.
Please, no more than three checks per table, party or group
052609
Served with your choice of: cole slaw, French fries, or daily side special
SEAFOOD
Fish Tacos
Two soft flour tortillas stuffed with seasoned seared grouper and topped with
jicama tartar slaw, pico de gallo and shredded cheddar jack. 12
Ahi Sliders
Miniature burgers of fresh chopped ahi tuna, ginger and wasabi
seared on the flat top, seasoned with tamari and sesame, served
on wonton wrappers with fennel slaw and seaweed salad. 14
Grouper Sandwich (when available)
Fresh local fillet grilled, blackened, fried or jerk style, served
on a toasted Kaiser with tartar sauce on the side. Market
Key West Crab Cake Sandwich
Lump and backfin blue crabmeat with sensational seasonings,
grilled on the flat top and served on a toasted Kaiser with
a side of Creole mustard sauce and lemon. 12
Soft Shelled Crab
Jumbo soft blue crab lightly breaded whole and fried crisp, served
on a snowflake Kaiser with Cajun remoulade. 11
Island Favorites
All items prepared lightly breaded and fried to a golden brown
Flounder~Gulf Shrimp~Sea Scallops~Oysters
Any single item 10, your choice of two 12, three 14, all four 16
FROM THE LAND
The Waterfront Chicken Sandwich
Tender marinated breast fillet, char grilled and topped with Neuske bacon,
Swiss cheese and sliced Haas avocado, served on a multigrain Kaiser. 10
The Waterfront Burger
Eight ounces of perfectly proportioned Angus Beef
char grilled to order, served on a toasted Kaiser. 10
California Burger
A delicious combination of carrot, onion, string bean,
edamame, zucchini, peas, spinach, broccoli, red pepper,
garlic, canola oil and oat bran grilled and served on a whole
grain bun with sliced avocado and melted Swiss cheese. 10
Chicken Parmesan Grinder
Chicken breast strips in Italian breadcrumbs, our own classic marinara,
parmesan and provolone cheese baked on fresh Italian bread. 12
Carnitas Michoacan
Tender pork shoulder braised in orange juice with traditional
seasonings, served on soft flour tortillas with queso,
avocado, pico de gallo and lime. 11
Bahi Rib-Eye
Our signature steak from our dinner menu, a succulent 16 oz. bone in
rib-eye with all its classic marbling, marinated for three days in our
own Polynesian seasonings and glaze, char-grilled to your liking. 25
CROISSANTS
Chicken or Shrimp Salad
Fresh baked flaky croissant topped with your choice of
house made chicken or shrimp salad. 11
Turkey and Brie
House applewood smoked turkey breast thinly sliced, topped
with creamy brie cheese and baked on a flaky croissant,
served with honey mustard. 11
The Eye Opener
Fluffy two egg omelet served on a flaky croissant with
bacon and your choice of melted cheese. 9
B.L.T.
A large freshly baked croissant heaped with applewood smoked
bacon from Nueske’s Smokehouse in Wittenberg, Wisconsin, crisp
lettuce, vine ripe tomato and Hellmann’s mayonnaise on the side. 9
There will be a $3.50 plate charge for any item split in the kitchen
There is a risk associated with consuming raw or undercooked animal proteins,
specially among consumers with weak or suppressed immune systems. If you are at risk,
or unsure of your risk, you should eat only thoroughly cooked animal proteins
 WHITE WINES BY THE GLASS
Bel Arbor Chardonnay California - Fruity, unoaked chardonnay 6
L de Lyeth Chardonnay Sonoma - Full flavored with some oak 8
Stags’ Leap Chardonnay Napa - Big, oaky and full bodied 12
Bridgeview Blue Moon Riesling Oregon - Sweetest of our pours 6
Nederberg Sauvignon Blanc South Africa - Crisp, clean, smooth 7
Tariquet Sauvignon Blanc - France - Add some nice minerality 8
Stellina di Notte Pinot Grigio Italy - Fruity and medium dry 7
Cesari Pinot Grigio Italy - Fuller bodied and drier 8
Beringer White Zinfandel California - Fruity and fairly sweet 6
RED WINES BY THE GLASS
B V Century Cellars Cabernet Sauvignon California - Soft, smooth 6
Two Tone Farm Cabernet Sauvignon Cal. - Drier, bigger with fruit 8
Raymond Reserve Cabernet Sauv. Napa - Fabulous giant wine 12
Rare Bird Pinot Noir France- Great cherry flavors, nice finish 7
McManis Pinot Noir California - Spicy, earthier style- good fruit 9
Etude Pinot Noir - Carneros - Big, Burgundy style pinot noir 12
Crane Lake Merlot California - Soft, supple and nice finish 6
Sagelands Merlot Washington State - Richer, berry flavors 8
Montevina Zinfandel California - Dry with bold berry fruit 6
Stump Jump Shiraz McClaren Vale, Australia - Smooth and fruity 8
White or Red Sangria Our own special blends loaded with fruit 6
CHAMPAGNE BY THE GLASS
Francois Montand Brut - France - Delicious dry bubbly 7
Mimosa Champagne and fresh orange juice 7
Sunrise Champagne, orange and cranberry juices 7
Poinsettia Champagne and cranberry juice 7
MARGARITAS
Margaritas on the rocks, with or without salt, using agave wine and
triple sec with fresh limes and sweet and sour mix, delicious! 6
BLOODY SAKI MARY
A blend of marinated saki in a rich, robust bloody mary mix with a
nice kick to start your day 6
BEVERAGES
Coffee, Iced or Hot Tea $2.29 Milk $2.49 Chocolate Milk $2.99
Espresso $3.29 Dbl Espresso $3.99 Cappuccino (Hot or Iced) $3.79
Available in Vanilla, Chocolate or Hazelnut flavors
San Pellegrino Sparkling $3.29 Panna Artesian Water $3.29
Juices Orange, apple, cranberry or tomato. $2.99
DRAFT BEERS
Bell’s Oberon - 5.8% This American wheat ale from Michigan is
one of our favorites for our northern friends 5
Hoegaarden - 4.9% Crisp, refreshing witbier seasoned with
coriander and curacao orange 5
Stella Artois - 5.2% Belgium’ s best known pilsner style lager 5
Lagunitas IPA - 9% Smooth, delicious hoppy ale 5
Brooklyn Lager - 5.2% Dry hopping adds flavor and aromatics to
this amber - gold brew 5
Dead Guy Ale - 6% Oregon’s Rogue brewery has become famous
for its ales. Our favorite 5
Guinness Stout - 4.1% A classic– Creamy (from the nitrogen)
dry, black roasted Irish brew 5
Chimay - 8% The strong, slightly sweet golden abbey ale from
Belgium 7
Cigar City Maduro Brown Ale - 5.5% abv - Newly released
vanilla aged oatmeal brown ale from Tampa. 5
Saison Dupont Vieille Provision - 6.5% abv Golden in color, the
beers are brewed for summer consumption in Belgium 7
BOTTLED BEERS
Two Hearted Ale - 7% Big, hoppy delicious IPA style 5
Leffe– 6.6% Blonde Belgian abbey ale 5
Blithering Idiot– 11% Smooth and sweet barleywine 6
Ayinger - 5.7% An authentic wheat beer- a standard to compare 6
Tetleys English Pale Ale - 5% Soft and smooth, easy quaffing 4
Duvel - 8.5% Complex, fruity Belgian ale with a jolt to match 6
Sam Smith Oatmeal Stout-6.2% Smooth, slightly sweet 5
Okocim Porter-8.3% Gold medal winner from Poland 6
Delirium Tremens-9% A potent Belgian abbey ale with flavor 5
Stone Pale Ale - 5.4% Smooth, complex and nice hops 5
La Fin Du Monde - 9% Extra strong Canadian ale 6
Merry Monks Ale - 9.3% Craft brew abbey styled ale 6
Stoudts Fat Dog - 9% Big, bold dark stout with a kick 5
Dogfish Head Raison D’etre - 8% Beer with green raisins? Great! 4
Blackthorne Fermented Cider - 6% Crisp, clean hard cider 4
Old Speckled Hen - 5.2% English pale ale named for a car 4
He’Brew Messiah Bold - 8% rich, robust brown ale 4
Bell’s Cherry Stout - 7% Big, bold stout with tart cherry flavors 6
Corona, Negro Modelo, Amstel Light, Samuel Adams,
St. Pauli Girl N/A 4
Bud, Bud Light, Miller Light, Mich Ultra, O’Douls Amber N/A 3

HISTORY OF THE WATERFRONT

The original cottage dated back to 1922 and was one of the original homes on Anna Maria Island. At that time and for many years
later, it was referred to as “Lorraine Cottage” after the daughter of the couple who built the home. The main room of the cottage had walls
paneled with wood that came from the inside of an old ship and a fireplace made of stone and brick as you see today. It is interesting to note
that the builders used an old wagon wheel as the support when laying the bricks in the unusual circular pattern around the opening of the
fireplace. The cottage remained a seasonal home for many decades, and several additions were made over the course of time and different
owners.
It wasn’t until the 1970’s that the cottage was converted to commercial use. During the 70’s the cottage was used as an art gallery.
In the early 80’s it became a popular restaurant and ice cream parlor known as Candy Cane’s and was famous for its player piano. The
cottage was then bought by a Polynesian family, who opened Ato’s, a popular Polynesian style breakfast and lunch restaurant. In 1999, the
cottage was purchased by an English couple who started The Waterfront Restaurant concept and operated the business for several years. In
2002, The Waterfront Restaurant was purchased by the Suzor family, who continue to operate it today.
Unfortunately, in the early morning of March 18th, 2004, most of the original cottage was destroyed by a fire. Only the original
fireplace and back building could be salvaged, however, the new building was constructed around them in a manner to best resemble the
original cottage, while still meeting current building codes. After nineteen months, The Waterfront Restaurant finally re-opened in October
of 2005 with much of the original management team.

GREEN PHILOSOPHY
At the Waterfront Restaurant we take our responsibility to the world around us very seriously. Our choices about equipment and supplies are
often based solely on the most efficient, biodegradable or recyclable products available, from tankless water heaters to corn starch based
drinking straws. Our food purchasing decisions factor in reduced packaging, sustainable agriculture, harvesting and farming practices, as
well as supporting local and organic suppliers whenever we can. We recycle everything possible, from the paper on your table and the bottle
from your wine selection to the cooking oils used in the kitchen. We hope we can make a difference and will continue to find new ways to
help conserve and protect our environment while promoting responsible, sustainable practices.

Your hosts Jason and Leah Suzor and the entire Waterfront team are pleased to welcome you and
hope you will have a very pleasurable dining experience. If there is anything we can do
to make your meal more enjoyable, please do not hesitate to let us know. 052309