Philly Grille - Marco Island, FL

Goat cheese, sun-dried tomatoes, sauteed spinach, and mild Italian crumbled sausage.

Sauteed with garlic and olive. Served with flatbread points.

Served with flatbreads points.

Red and white quinoa, crimini mushrooms, shallots, and olive oil.

Smoked Atlantic salmon with capers, arugula, and red onion. Served with creamy dill sauce.

Roasted artichokes, sauteed spinach, roasted cremini mushrooms, tomatoes, roasted peppers, goat cheese, and extra virgin olive oil drizzle.

Brie, onion jam, granny smith apples, roasted garlic, and sweet balsamic drizzle.

Romaine lettuce, fresh house-made caesar dressing, house-seasoned croutons, and shaved Parmigiano.

Roasted beets, onions, and bacon topped with herb breaded goat cheese. Served over farm-fresh greens in a ginger citrus vinaigrette.

Grilled salmon with orange glaze, quinoa salad, cucumber, red onion, tomatoes, roasted corn, mint, toasted oats, and mixed greens in a ginger citrus vinaigrette.

House-made mozzarella, ripe tomatoes, basil pesto vinaigrette, sweet balsamic drizzle, and light mixed greens.

Barramundi sauteed in olive oil topped with roasted almonds finished in a citrus sauce with mashed potatoes and broccoli.

Clams, calamari, mussels, scallops, shrimp, and sauteed in a marinara sauce. Served over spaghetti.

Mussels sauteed in garlic, oil, and marinara sauce. Served over spaghetti.

Fresh Atlantic salmon sauteed with artichoke hearts, roasted red peppers, sun-dried tomatoes, and pesto in a white wine sauce. Served with broccoli and mashed potatoes.

Pan-seared scallops sauteed in a citrus beurre blanc sauce. Served with mashed potatoes and fresh broccoli.

Jumbo gulf shrimp sauteed with fresh tomatoes, onions, and arugula. Topped with roasted almonds in garlic and oil. Served with mashed potatoes and broccoli.

Sauteed shrimp and scallops in a creamy pesto sauce. Served over pappardelle pasta.

Sauteed shrimp with spinach, sun-dried tomatoes, and shallots in a cream sauce. Served over spaghetti.