SOUPS AND APPETIZERS
Served with vegetable garnish and Chef’s potato or grain du jour
Bimini Bay Lobster Bisque
An original from our earliest menu, creamy and delicious, with great
lobster flavor and mouthfeel with a touch of sherry. Cup 4 Bowl 5
Fried Green Tomatoes
A southern classic, sliced green beefsteak tomatoes lightly battered
and fried crisp, served with sour cream ranch for dipping. 8
Calamari Curls
Tender strips of squid steak dusted in seasoned semolina
flour, quickly curly fried and served with spicy marinara. 9
Baked Brie
Brie cheese in flaky phyllo, drizzled with orange blossom honey and
toasted almonds, with red grapes and Granny Smith apple slices. 12
Steamed Clams or Mussels
Choice of tomato, basil and white wine or garlic cream, baker’s dozen
Whitewater clams or full pound of Prince Edward Island mussels 12
House Smoked Pacific Salmon
Gravlax cured and cold applewood smoked in house, thinly sliced and
served with red onion, capers, cream cheese, lemon and flatbreads. 13
Fish Tacos
Two soft flour tortillas stuffed with seasoned seared grouper and topped with
jicama tartar slaw, pico de gallo and shredded cheddar jack. 12
Ahi Sliders
Burgers of fresh chopped ahi tuna, ginger and wasabi seared on the flat top
with tamari and sesame, on wonton wrappers with fennel slaw and hijiki. 14
SALADS
The Waterfront Salad
Fresh field greens, mushrooms, red onion, grape tomatoes, cucumber,
gorgonzola and toasted pine nuts, sundried tomato basil vinaigrette.
Small 4 Large 9
Classic Caesar Salad
Crisp hearts of romaine, house made croutons and freshly grated
Parmesan-Reggiano cheese tossed in our signature Caesar dressing.
Small 4 Large 9
Tropicale Salad
Fresh hydroponic baby arugula, sliced Haas avocado, hearts of
palm, shredded Parmesan-Reggiano and tangy balsamic vinaigrette.
Small 5 Large 10
Grilled Romaine
Olive oil brushed char grilled heart romaine, green apple, crumbled
Neuske Smokehouse bacon, gorgonzola and red wine vinaigrette. 11
Crab Caesar Salad
Fresh romaine hearts tossed with back fin lump blue crabmeat, capers, tomato,
kalamatas, our homemade Caesar dressing and Parmesan-Reggiano. 12
Stacked Caprese
Sliced vine-ripe tomato layered with leaf basil, Italian curd Mozzarella with
capers, balsamic vinaigrette, virgin oil and freshly ground black pepper. 12
Morello Spinach
Baby spinach tossed with dried cherries, shaved fennel, chipotle
Pecans, blue cheese crumbles, crisp bacon and red wine vinaigrette. 12
TO ENHANCE YOUR SALAD, GRILLED OR BLACKENED:
Chicken, Shrimp, Salmon, Scallops, Crabcake, Tuna or Steak 6
PASTA AND GRAIN DISHES
Chicken Parmesan
Tender cutlet sautéed in Italian breadcrumbs, topped with
marinara, fresh Mozzarella di Bufala, served over fresh creste pasta. 20
Linguine and Clams
Fresh Atlantic surf clams simmered in a classic white clam sauce and
tossed with al dente linguine. Also available with red clam sauce. 21
The Widow Burke
Seared dry pack Maine sea scallops tossed with a coarsely
ground Genovese basil pine nut pesto, creste pasta cream. 22
Edamame and Miso Purses
Vegan entrée of steamed green soybeans, exotic rices and grains, miso,
vegetables and in rice paper purses, arugula with Tamari drizzle. 19
Zuppa de Pesce
Every fish in the house, from shrimp, scallops and crab to bites of fresh fish,
all sautéed together, splashed with wine and tomato, served over tagliarini. 23
There will be a $3.50 plate charge for any item split in the kitchen
WATERFRONT ENTREES
SHELLFISH
Key West Crab Cakes
Lump and claw blue crab meat with sensational seasonings, seared on the flat
top and splashed with sherried lobster cream. 85% crab meat guaranteed. 23
The Waterfront Fried Shrimp
An icon of local cuisine, fresh wild caught Gulf of Mexico shrimp
lightly breaded, quickly fried golden brown and served with
our jalapeno-cilantro cocktail sauce. 21
Mediterranean Scallops
Jumbo dry pack Maine sea scallops tossed in Italian breadcrumbs,
quickly fried and served over a pool of parmesan garlic cream. 24
Gulf of Mexico Sampler
Abundant selection of wild caught fresh Gulf shrimp, dry
packed Maine sea scallops and fresh local black grouper prepared
grilled, fried or blackened, with one of our signature crab cakes. 27
Soft Shelled Crabs
Two whole jumbo soft blue crabs lightly breaded and deep
fried until crisp and golden, served with Cajun remoulade. 21
Stuffed Lobster
Half of one of our pound and a quarter live Maine lobsters roasted
with seasoned blue crab meat and served with hollandaise sauce. 20
FIN FISH
Wasabi Tuna
Center cut yellow fin steaks pan seared in a coriander wasabi crust
and served with pickled ginger, sweet soy and Hijiki salad. 23
Flounder Picatta
Delicate Apalachicola fillet rolled in seasoned flour and sautéed
with lemon and capers in a light white wine butter sauce. 19
Salmon Christofer
Back by popular demand, from our original menu, this time with
organic Scottish salmon, blackened and served with strawberry salsa. 23
Grouper Oscar
Fresh local black grouper fillet seared and topped with asparagus,
hollandaise and blue crabmeat...a perennial favorite of the locals. 23
MEATS AND POULTRY
Mojito Pork Chops
Bone in Frenched center cut loin chops marinated in the
classic Cuban marriage of sour orange, cumin and garlic,
char-grilled to your order and served with black bean salsa. 19
Bahi Rib-Eye
Our signature steak, a succulent 16 oz. bone in ribeye
with all its classic marbling, marinated three days in our
Polynesian seasoning and glaze, chargrilled to your liking. 27
Filet Madagascar
A sumptuous eight ounce center cut of filet mignon, chargrilled to your
order and served with a mouth watering green peppercorn bordelaise. 30
Pollo Calabrese
Boneless and skinless breast of chicken stuffed with
spinach, roasted roma tomato and goat cheese, seared,
pan roasted and sliced, served drizzled with lemon beurre blanc. 19
Turkey Schnitzel Florentine
Paillard of boneless, skinless turkey breast lightly breaded and
sautéed, served over a bed of parmesan creamed spinach. 19
A suggested gratuity of 18% will be added for
parties of six or more, or on parties requesting
separate checks. Please, no more than three
checks per table, party or group
There is a risk associated with consuming raw or undercooked
animal proteins, specially among consumers with weak or sup-
pressed immune systems. If you are at risk, or unsure of your risk,
you should eat only thoroughly cooked animal proteins
909
 WHITE WINES BY THE GLASS
Bel Arbor Chardonnay California - Fruity, unoaked chardonnay 6
L de Lyeth Chardonnay Sonoma - Full flavored with some oak 8
Stags’ Leap Chardonnay Napa - Big, oaky and full bodied 12
Bridgeview Blue Moon Riesling Oregon - Sweetest of our pours 6
Nederberg Sauvignon Blanc South Africa - Crisp, clean, smooth 7
Tariquet Sauvignon Blanc - France - Add some nice minerality 8
Stellina di Notte Pinot Grigio Italy - Fruity and medium dry 7
Cesari Pinot Grigio Italy - Fuller bodied and drier 8
Beringer White Zinfandel California - Fruity and fairly sweet 6
RED WINES BY THE GLASS
B V Century Cellars Cabernet Sauvignon California - Soft, smooth 6
Two Tone Farm Cabernet Sauvignon Cal. - Drier, bigger with fruit 8
Raymond Reserve Cabernet Sauv. Napa - Fabulous giant wine 12
Rare Bird Pinot Noir France- Great cherry flavors, nice finish 7
McManis Pinot Noir California - Spicy, earthier style- good fruit 9
Etude Pinot Noir - Carneros - Big, Burgundy style pinot noir 12
Crane Lake Merlot California - Soft, supple and nice finish 6
Sagelands Merlot Washington State - Richer, berry flavors 8
Montevina Zinfandel California - Dry with bold berry fruit 6
Stump Jump Shiraz McClaren Vale, Australia - Smooth and fruity 8
White or Red Sangria Our own special blends loaded with fruit 6
CHAMPAGNE BY THE GLASS
Francois Montand Brut - France - Delicious dry bubbly 7
Mimosa Champagne and fresh orange juice 7
Sunrise Champagne, orange and cranberry juices 7
Poinsettia Champagne and cranberry juice 7
MARGARITAS
Margaritas on the rocks, with or without salt, using agave wine and
triple sec with fresh limes and sweet and sour mix, delicious! 6
BLOODY SAKI MARY
A blend of marinated saki in a rich, robust bloody mary mix with a
nice kick to start your day 6
BEVERAGES
Coffee, Iced or Hot Tea $2.29 Milk $2.49 Chocolate Milk $2.99
Espresso $3.29 Dbl Espresso $3.99 Cappuccino (Hot or Iced) $3.79
Available in Vanilla, Chocolate or Hazelnut flavors
San Pellegrino Sparkling $3.29 Panna Artesian Water $3.29
Juices Orange, apple, cranberry or tomato. $2.99
DRAFT BEERS
Bell’s Oberon - 5.8% This American wheat ale from Michigan is
one of our favorites for our northern friends 5
Hoegaarden - 4.9% Crisp, refreshing witbier seasoned with
coriander and curacao orange 5
Stella Artois - 5.2% Belgium’ s best known pilsner style lager 5
Lagunitas IPA - 9% Smooth, delicious hoppy ale 5
Brooklyn Lager - 5.2% Dry hopping adds flavor and aromatics to
this amber - gold brew 5
Dead Guy Ale - 6% Oregon’s Rogue brewery has become famous
for its ales. Our favorite 5
Guinness Stout - 4.1% A classic– Creamy (from the nitrogen)
dry, black roasted Irish brew 5
Chimay - 8% The strong, slightly sweet golden abbey ale from
Belgium 7
Cigar City Maduro Brown Ale - 5.5% abv - Newly released
vanilla aged oatmeal brown ale from Tampa. 5
Saison Dupont Vieille Provision - 6.5% abv Golden in color, the
beers are brewed for summer consumption in Belgium 7
BOTTLED BEERS
Two Hearted Ale - 7% Big, hoppy delicious IPA style 5
Leffe– 6.6% Blonde Belgian abbey ale 5
Blithering Idiot– 11% Smooth and sweet barleywine 6
Ayinger - 5.7% An authentic wheat beer- a standard to compare 6
Tetleys English Pale Ale - 5% Soft and smooth, easy quaffing 4
Duvel - 8.5% Complex, fruity Belgian ale with a jolt to match 6
Sam Smith Oatmeal Stout-6.2% Smooth, slightly sweet 5
Okocim Porter-8.3% Gold medal winner from Poland 6
Delirium Tremens-9% A potent Belgian abbey ale with flavor 5
Stone Pale Ale - 5.4% Smooth, complex and nice hops 5
La Fin Du Monde - 9% Extra strong Canadian ale 6
Merry Monks Ale - 9.3% Craft brew abbey styled ale 6
Stoudts Fat Dog - 9% Big, bold dark stout with a kick 5
Dogfish Head Raison D’etre - 8% Beer with green raisins? Great! 4
Blackthorne Fermented Cider - 6% Crisp, clean hard cider 4
Old Speckled Hen - 5.2% English pale ale named for a car 4
He’Brew Messiah Bold - 8% rich, robust brown ale 4
Bell’s Cherry Stout - 7% Big, bold stout with tart cherry flavors 6
Corona, Negro Modelo, Amstel Light, Samuel Adams,
St. Pauli Girl N/A 4
Bud, Bud Light, Miller Light, Mich Ultra, O’Douls Amber N/A 3

HISTORY OF THE WATERFRONT

The original cottage dated back to 1922 and was one of the original homes on Anna Maria Island. At that time and for many years
later, it was referred to as “Lorraine Cottage” after the daughter of the couple who built the home. The main room of the cottage had walls
paneled with wood that came from the inside of an old ship and a fireplace made of stone and brick as you see today. It is interesting to note
that the builders used an old wagon wheel as the support when laying the bricks in the unusual circular pattern around the opening of the
fireplace. The cottage remained a seasonal home for many decades, and several additions were made over the course of time and different
owners.
It wasn’t until the 1970’s that the cottage was converted to commercial use. During the 70’s the cottage was used as an art gallery.
In the early 80’s it became a popular restaurant and ice cream parlor known as Candy Cane’s and was famous for its player piano. The
cottage was then bought by a Polynesian family, who opened Ato’s, a popular Polynesian style breakfast and lunch restaurant. In 1999, the
cottage was purchased by an English couple who started The Waterfront Restaurant concept and operated the business for several years. In
2002, The Waterfront Restaurant was purchased by the Suzor family, who continue to operate it today.
Unfortunately, in the early morning of March 18th, 2004, most of the original cottage was destroyed by a fire. Only the original
fireplace and back building could be salvaged, however, the new building was constructed around them in a manner to best resemble the
original cottage, while still meeting current building codes. After nineteen months, The Waterfront Restaurant finally re-opened in October
of 2005 with much of the original management team.

GREEN PHILOSOPHY
At the Waterfront Restaurant we take our responsibility to the world around us very seriously. Our choices about equipment and supplies are
often based solely on the most efficient, biodegradable or recyclable products available, from tankless water heaters to corn starch based
drinking straws. Our food purchasing decisions factor in reduced packaging, sustainable agriculture, harvesting and farming practices, as
well as supporting local and organic suppliers whenever we can. We recycle everything possible, from the paper on your table and the bottle
from your wine selection to the cooking oils used in the kitchen. We hope we can make a difference and will continue to find new ways to
help conserve and protect our environment while promoting responsible, sustainable practices.

Your hosts Jason and Leah Suzor and the entire Waterfront team are pleased to welcome you and
hope you will have a very pleasurable dining experience. If there is anything we can do
to make your meal more enjoyable, please do not hesitate to let us know. 052309