Crossroads American Grille - Venice, FL

grilled flatbread, with garlic, cheese, tomato, basil and onions, drizzled with a sweet soy reduction

coconut and macadamia nut encrusted shrimp, drizzled with mandarin orange sauce

tender calamari, fried until light and crispy, then drizzled with sweet chili sauce

sushi grade tuna, lightly blackened, seared and served rare with pickled ginger, ponzu and a spicy cusabi drizzle

crispy and tangy, our special take on this classic dish will make you beg for more. choose from firecracker hot, middle of the road or simply mild buffalo sauce

flaming greek cheese. kasseri cheese, lightly fried and flambeed table side. opa!

a blend of lobster and cheeses are melted together and served with bread for dunking into this delicious dish

thinly sliced onions, lightly battered and fried until crispy. served with horseradish remoulade

twin jumbo lump crabmeat crab cakes, pan seared and served with our chef s special sauce

phyllo dough, filled with a spinach and feta cheese mixture

lightly grilled pita bread served with tzatziki sauce

breaded mozzarella cheese, deep fried and served with marinara dipping sauce

jerk chicken, black beans, rice, cilantro and cheddar-jack cheese, rolled together, fried until crispy and served with a guava jelly for dipping

strips of tender chicken, fried until golden brown and served with your choice of honey-mustard or bbq dipping sauce - turn them into buffalo or thai fingers for $0.50 additional.

glazed onions, seasoned croutons and melted cheese, what could be better

ask your server or check out the specials board for the homemade soup of the day.

greek chicken soup, made with chicken, rice, egg and lemon.

crisp romaine lettuce and seasoned croutons, tossed with a creamy caesar dressing, topped with parmesan cheese

a true greek salad! made with tomatoes, onions, cucumbers, green peppers, kalamata olives and feta cheese, tossed with greek salad dressing and served with pita bread

crisp lettuce, mixed with tomatoes, onions, cucumbers, green peppers, kalamata olives and feta cheese, tossed with greek salad dressing and served with pita bread

field greens, granny smith apple, feta cheese, carrots, walnuts and raisins are tossed with creamy honey raspberry vinaigrette

coconut and macadamia nut shrimp top a spring mix of lettuce, oranges, mango, cucumbers and pineapple, with mandarin orange dressing, carrots for garnish and a sprinkle of blue cheese crumbles

ham, turkey, american cheese and swiss cheese, along with tomatoes, cucumbers and a boiled egg, served over garden greens, with your choice of dressing

we take tender spinach, add diced tomatoes, blue cheese, and top it with warm balsamic bacon vinaigrette

shrimp, scallops and mushrooms, sauteed with a delicate sherry sauce, served in a golden pastry shell, with mashed potatoes

alaskan codfish, lightly fried till golden brown, with seasoned fries

alaskan codfish, lightly fried till golden brown, with seasoned fries

clam strips, our famous crab cake and coco-mac shrimp, served with seasoned fries and coleslaw

jumbo lump crab meat, pan seared, and served with a red pepper remoulade sauce, chef s vegetables and starch or side dish

coconut and macadamia nut encrusted basa fish, drizzled with mandarin orange sauce, chef s vegetables and starch or side dish

lightly breaded filet of rainbow trout, with artichokes and lemon basil butter, chef s vegetables and starch or side dish

pan seared chicken and portabella mushrooms, tossed in a lemon caper butter sauce, served over spaghetti

sea scallops, shrimp and lobster, sauteed in a creamy vodka sauce, with tomato, garlic and basil, served over penne pasta, with grated romano cheese

grilled chicken, artichoke hearts, mushrooms, garlic and basil tossed in a light and creamy white wine sauce served over penne pasta

breaded chicken, topped with melted cheese and our homemade tomato meat sauce, and served on top of spaghetti

chicken, sauteed with mushrooms, butter, herbs and marsala wine, and served on a bed of spaghetti

a blend of ground beef, eggplant, potatoes and spaghetti meat sauce, layered, and topped with a bechamel sauce

lamb shank, baked with creole sauce, and served with spaghetti

sauteed shrimp, andouille sausage and chicken, tossed on mild spicy caribbean creole sauce and served over rice

tender chunks of chicken, carrots, peas, celery and onions, in a cream sauce, served on a golden puff pastry shell

slow cooked and hand pulled pork, served open-faced, with a tangy bbq sauce and topped with onion strings. accompanied with seasoned fries and cole slaw