Island Hotel & Restaurant - Cedar Key, FL

mushrooms stuffed with chef's choice.

as the name suggests, sauteed in butter, white wine and herbs.

slow cooked grits with shrimp, scallions and cheddar cheese, and served with bacon gravy.

fresh cedar key clams, steamed in butter, white wine and herbs.

escargot sauteed in garlic and butter, served with toast rounds.

this is her way of preparing escargot in a cream cheese, garlic, dill and honey sauce. shrimp may be substituted for escargot for an extra $1.00.

the island hotel restaurant is where this dish originated. created by bessie gibbs who owned the hotel from 1946 to 1973, this fresh salad is garnished with seasonal fruits, and served with the original dressing, fresh hearts of palm, and sugared dates.

chefs choice, made fresh daily and always with fresh ingredients.

made with fresh vegetables and fresh local seafood.

10 ozs of the finest crab bisque on the island, made with hand picked, local white lump crab meat and thick fresh cream. this classic recipe has been modified and perfected by our chefs.

fresh seafood sauteed in butter, herbs and garlic scattered over a large green salad with raw vegetables, served with your choice of homemade dressing.

(any one or a combination of the three) a) baked a la david in butter, sherry, garlic, herbs and mushrooms. b) sauteed in garlic and olive oil. c) sauteed in herbs and butter.

fresh cedar key clams steamed in white wine, garlic and butter, served over pasta.

fresh cedar key oysters seasoned with herbs and spices then baked in butter, sherry and garlic.

fresh fish of the day sauteed in butter with white wine and lemon juice then topped with capers.

sauteed artichoke hearts, scallops, shrimp and mushrooms splashed with sherry in a rich cream cheese parsley sauce.

fresh fish of the day, split to hold an artichoke, shrimp and cheese stuffing. baked in white wine and butter sauce.

Our homemade crab imperial and baked golden. Shrimp, add $4.00

chef's choice. please ask your server about the day's selection.

8 oz of the very finest choice aged beef filet, wrapped in bacon, seasoned, then cooked to your specifications.

Seasoned and pan seared to your liking.

4 oz fillet mignon or 5 oz ribeye cooked to your specification accompanied by your choice of seafood prepared: a) baked a la david in butter, sherry, garlic, herbs and mushrooms. b) sauteed in garlic and olive oil. c) sauteed in herbs and butter.

fresh seasonal vegetables with mushrooms and artichoke hearts sauteed in olive oil, splashed with sherry and folded into our classic atsene otie sause.

Please ask your server

a selection of freshly made desserts is offered to complete your meal.

usda choice ground sirloin served with all the trimmings.

fresh sauteed grouper served on a hoagie roll with side of the day, or on a bed of greens and fresh vegetables, with choice of dressing.

5 oz. ribeye, cooked as you like it, on a hot hoagie roll with side of the day.

5 oz. ribeye on a bed of greens and vegetables with your choice of dressing.

sauteed vegetables served over pasta.

shrimp, scallops and fish over pasta.

fresh vegetables and local seafood in a light broth.

this is her way of preparing escargot in a cream cheese, garlic, dill and honey sauce.

ten ounces of the finest crab bisque on the island, made with hand picked local lump blue crabmeat, thick fresh cream an a hint of sherry.

mushrooms stuffed with chef's choice bound in a parsley sauce and sauteed with splash of sherry.

the island hotel is where this recipe originates, a fresh salad garnished with seasonal fruits, and served with the original dressing.

fresh cedar key clams, steamed in butter, white wine and garlic.

slow cooked grits with shrimp, scallions and cheddar cheese, served with bacon gravy.

fresh homemade soup of the day.

choice of: bleu cheese, dill, french. ranch or oil & vinegar dressing.

medium very dry with a pleasing sweetness. very fresh and fruity with a flowery aroma.

intense fruity characteristics, which range from honeyed tangerines and oranges to more floral, apple like fruitiness.

its flavors are often compared to melons, pears and peaches. the chenin blanc grape has a lovely fruitiness with a fresh, delicate bouquet.

deep color with raspberry and boysenberry flavors with notes of lavender and chocolate with a toasty oak finish.

from the heart of tuscany, this approachable combination of fruit and tannins make this a solid accompaniment to food. a blend of sangiovese, canaiolo nerlo and cabernet sauvignon results in a smooth, consistent wine with cherry and hints of strawberry and smoke.

aromas of black pepper and spice. ripe favors of currant. ripe dark berry fruit and subtle oak with spice all through the finish.

a blend of three red varietals; merlot, cabernet sauvignon and zinfandel blended together to create a complex, well-balanced wine reminiscent of the fine wines of bordeaux for which our claret is named. this beautifully crafted wine displays aromas of cedar, vanilla and toffee with flavors of rich, ripe plum and strawberries.

this wine is from 100-year old vines and is rich and spicy, but has soft tannins and a long fruit finish. it is actually a field blend of a number of varieties, mostly zinfandel but including small amounts of cariganan, alicante couche, cabernet and several other varieties.

a sophisticated and elegant expression with the structure and depth of a fine cabernet sauvignon and enhanced by the spice of cabernet franc and the supple roundness of merlot. rich, complex and well-balanced.

the holy trinity is modeled on the rhone style blend; grenache, shiraz and mourvedre. the color of this wine is crimson red; nose is alive with rose petal, lavender characters and sweet spice. complex with soft, round savory and spice flavors yet, well-balanced with a soft tannin finish.

queen bed, claw foot tub & shower.

king bed, shower.

king bed, claw foot tub & shower.

queen bed, standard tub & shower.

queen bed, shower.

2 queen beds, standard tub & shower.

double bed, shower.

double bed, standard tub & shower.

double bed, private bath across hall, standard tub & shower.

twin beds, private bath across hall, claw foot tub & shower.