Backwater Jacks Restaurant - Bonita Springs, FL

Lemon and butter sous vide gulf shrimp with cocktail sauce and meyer lemon.

Classic, Southern-style fried green tomato with Texas caviar and Cajun remoulade.

Served with sweet corn puree, herb oil and port syrup.

Maryland style blue crab cake with meyer lemon aioli.

Crisp fried conch fritters with a cajun remoulade.

Coconut encrusted pink gulf shrimp with a spicy mango marmalade.

Miso glazed, oven roasted breast of cage free chicken, tossed with red cabbage, Napa cabbage and miso dressing.

Julienne of red delicious and fuji apple with long cut chive, manchego cheese tossed in a key lime and fennel vinaigrette.

Mixed seasonal greens, seedless cucumber, grape tomato, shaved red onion and fresh raspberry tossed in a raspberry vinaigrette.

Crisp hearts of romaine lettuce, tossed in housemade caesar dressing with garlic croutons, shaved Parmesan cheese with a white anchovy garni.

Half-pound angus burger grilled to your preference, including choice of cheese, served on brioche roll with French fries.

Fresh Florida grouper dredged in our very own blackening spice served on a brioche bun with lettuce, tomato, onion, house- made tartar sauce and French fries.

Pan-roasted, Maryland-style crab cake served on a brioche bun with meyer lemon aioli, apple jicama slaw, tomato, onion and French fries.

Beautiful key West lobster meat, tossed in a citrus mustard dressing with celery and fennel served on a hoagie roll with French fries and fresh lemon.

Slow-roasted black angus beef, warmed in a natural jus served on a hoagie roll with melted swiss cheese, crisp-fried onion straws, horseradish creme and French fries.

Pan seared, skin-on genuine red snapper served with a fresh herb couscous and haricot verts in lemon butter sauce and salted lemon foam.

Pan roasted gulf black grouper with butter braised fingerling potato, wilted baby spinach and smoked tomato beurre blanc.

Beer battered and deep fried fresh icelandic cod served with malt vinegar, tartar sauce and waffle fries.

Sous vide breast of free range chicken with a Parmesan risotto and shiitake mushroom and blue crab fricassee.

Blackened gulf grouper on a flour tortilla with shredded Napa cabbage slaw, prickly pear- pineapple pico de gallo and hatch chili guacamole accompanied with sonoran rice and black beans.

Fresh Florida swordfish, served with sonoran rice, vegetable succotash and lime -cactus fruit gastrique-.

4 pan roasted and brown butter basted colossal diver sea scallops with smashed golden fingerling hash, grilled asparagus, pickled red onion and crumbled chevre.

Seared salmon on a bed of fresh herb couscous with haricot verts and finished with a citrus-saffron butter sauce.

Char-grilled delmonico steak with boursin whipped potato, grilled asparagus and a smoked bacon- onion jam.

Six large grilled gulf shrimp presented on a jalapeno corn cake with a warm sweet corn relish and creamed spinach.

Stuffed with dungeness crab in a saffron butter sauce and caramelized fennel bulb.

Slow braised, creole seasoned free range chicken and cavatappi noodle in a creamy, 3-cheese sauce with bell pepper, apple wood smoked bacon and crispy onion petal garni.

Fresh spiny lobster meat, parma ham, green pea and Parmesan in a light egg based cream sauce over pappardelle pasta.

Served with salsa and sour cream.

Nuff said.

Just like the adults, only smaller.

Served with French fries.

Any pasta served with butter parmesan sauce.

Two each.

Two each.