The Sandy Parrot Tiki Bar & Grill - Fort Myers, FL

With melted Provolone cheese & Parmesan Crouton

Topped with melted Pepper Jack cheese, served with Red Pepper sauce & Andouille Sausage

A traditional favorite, served with the Chef's accompaniments

A combination of our Baked Onion & the Veranda House Salad with choice of Dressing

The Veranda House Salad accompanied by half of our famous Carpetbagger Sandwich

Tenderloin of Beef brushed with infused olive oil, rosemary, thyme & Dijon mustard, presented with shaved parmesan & garlic toast

A classic presentation of thinly sliced Roast Beef piled high on a crusty French loaf Topped with Provolone cheese, served with Au jus for dipping

Thinly Sliced Roast Beef & Turkey piled high on our bakery fresh bread. Topped with Bacon, Lettuce, Tomato & Mayonnaise

A Jumbo Portobello Mushroom, grilled to perfection, served on a freshly baked Kaiser roll with grilled vegetables, Provolone cheese & a side of our signature Garlic Mayonnaise

Thick & Juicy! A Half Pound of freshly ground Sirloin of Beef, Charcoal Broiled to your taste, served on a freshly baked Kaiser roll. Add Swiss, Pepper Jack, Cheddar, Provolone or American Cheese for an additional charge

Lightly marinated in Teriyaki Sauce & Grilled. Served with our signature Garlic Mayonnaise

A Downtown Delight! Fresh Blue Crabmeat lightly seasoned, presented with Chef's Seasonal Accompaniments and Homemade Cajun Remoulade.

Herb crusted Salmon served over Orzo with fresh Spinach, Tomatoes & a Lemon Beurre blanc

Seared Medallions of Tenderloin, served open faced on a toasted rusk with a Mushroom Demi glace, served with Chef's Potato & Seasonal Vegetables

A classic, sautéed with Lemon, White Wine & Capers, Served with Chef's Potato & Seasonal Vegetables

Romaine lettuce tossed in our Honey Mustard dressing. Topped with Mandarin oranges, toasted almonds, Teriyaki Chicken & fried wontons strips

Mixed greens tossed with Herb Vinaigrette, topped with seasoned Grilled Beef & Bleu Cheese crumbles

Our traditional Caesar salad with Garlic Croutons & Fresh Parmesan

Hand-breaded fried green tomatoes and tidbits of ham on a bed of mixed greens topped with crumbled Bleu Cheese dressing

Tossed field greens and Herb Vinaigrette dressing. Topped with pine nuts & Goat Cheese

Sesame encrusted Tuna presented on a bed of Greens tossed in a Wasabi Vinaigrette

Fresh fillet of Salmon served over a bed of Greens & Asian Cucumber Salad with Sesame Vinaigrette

Cajun Bay Shrimp, served with Mixed Greens in a Berry Vinaigrette with Pecans & fresh Berries

Blackened fresh Fish, served over a bed of Mixed Greens with Housemade Lemon Poppy Seed dressing

Our version of Caprese Salad with Mozzarella, Tomatoes, fresh Basil with Mixed Greens & a Balsamic Vinaigrette

Steak Darnell, grilled New York Strip steak presented on a Portobello Mushroom and finished with a Gorgonzola Demi-Glace

Hot Brown, toast points topped with Turkey, Ham, ripe Tomatoes, Cheddar Cheese sauce & crumbled Bacon

Fish Fry, lightly breaded Grouper / Snapper served with crispy French fries & Rib City cole slaw. Real simply and real good!

Chef's Meatloaf - The ultimate comfort food, served with freshly mashed potatoes & a medley of fresh vegetables, with a Mushroom Demi-glace on the side

Shrimp & Grits - our take on the traditional Southern favorite - Jumbo Gulf Shrimp and creamy Grits

with a Spicy Cocktail sauce

in a Puff Pastry with a Stilton Bleu Cheese sauce

stuffed with Blue Crab, served with a Béarnaise sauce

with Pepper Jack Cheese & Grilled Andouille Sausage

with Provolone & Parmesan Crouton

with Cajun Remoulade

Presented on a Baby Arugula Salad with Applewood Smoked Bacon Vinaigrette

Tenderloin of Beef brushed with infused olive oil, rosemary, thyme & Dijon mustard, presented with shaved Parmesan & garlic toast

the classic presentation (prepared tableside for two)

with fresh mushrooms & our own warm bacon vinaigrette (prepared tableside for two)

with tidbits of ham, topped with Crumbled Bleu Cheese dressing

Mixed grill of Fresh Fish, Gulf Shrimp & Large Sea Scallops presented with Prosciutto Cream Fettucine

Twin Tournedos of Beef in a Smoky Sour Mash Whiskey Sauce

served with Sauce Bearnaise

with Macadamia Nut crust & Frangelico Beurre Blanc

Finished with compound Herb butter & Onion Straws

Served with a Rosemary Merlot wine sauce

selected & aged, served Au jus with creamy Horseradish sauce (served on Friday & Saturday evenings)

served on a bed of julienne vegetables, tossed in a fresh Basil cream sauce

Breast of Chicken, Bay Shrimp, Crab Meat, Arugula & a Cajun Beurre blanc

Presented on a bed of Spinach & Wild Mushroom Orzo finished with a Lemon Beurre blanc

A classic presentation, Veal Cutlets lightly sautéed with a Lemon sauce, Capers & White Wine

Aged Black Angus New York Strip, completely trimmed, topped with a Maytag Bleu Cheese & Rosemary Demi Glace -OR- Fresh Herb Butter

The finest of the Tenderloin, served with an assortment of Garden Vegetables (Serves two, please allow 20-35 minutes to prepare)