Our Menu

We love FRESH cooking. We are obsessed with cooking food the right way. From the SCRATCH. We do not warm up precooked. We do not finish pre baked. When we say our seafood is FRESH, it is FRESH. Our meats, cheeses, olive oil and fruits are the highest QUALITY available. We pick our herbs daily. We do not take shortcuts. HONESTLY. We may run out of one or two things here and there because we don’t keep large inventories to assure FRESHNESS. We keep our customer in mind at all times. We cook extremely HEALTHY food. The first ingredient in each one of our recipes is LOVE. And last but not least we APPRECIATE our customers and we do not take them for granted!




  • Fried Spicy Cauliflower


    With curry dipping sauce

  • Smoked Salmon Rose


    With cream cheese, onion, capers, lemon wedge and toasted ciabatta. Add 3 for two cage free fried eggs

  • Prosciutto Roll GF


    Stuffed with feta spread and served with watermelon, arugula and cucumber

  • Shrimp Cocktail Martini


    7 delicious chilled shrimp with cocktail sauce and lemon wedge

  • Mozzarella Caprese


    Fresh mozzarella with ripe tomatoes, fresh basil, balsamic glaze and virgin olive oil

  • Meatball Sampler


    3 Meatballs with our marinara, pancetta, and au jus sauces.

  • Smoked Mahi Spread


    Garnished with diced tomatoes, onion and fresh cilantro. Served with warm ciabatta bread chips

  • Fresh Angel Hair Potato Fries GF


    Hand sliced to order. Served with aged gorgonzola dip with bacon and parsley. To die for!

  • Escargots


    Baked with garlic butter and parmesan

  • Bruschetta Flatbread


    With ripe tomatoes, onion, garlic, fresh basil and mozzarella

  • Baked Brie


    With raspberry chutney, walnuts, grapes and ciabatta bread chips

  • Mussels Arrabbiata


    Black mussels in spicy tomato sauce with capers, garlic and white wine

  • Cucumber Rounds


    With Ahi Tuna, cream cheese and Kalamata olives. Dressed with wasabi sauce, soy sauce, fresh cilantro and mandarin glaze

  • Seared Jumbo Scallops


    With creamy jalapeño bacon sauce and grilled zucchini.

  • Assorted Cheese Tray


    Chef’s fresh daily selection. Served with seasonal grapes, olives and crackers. The wine’s best companion!

  • Soup of the day


    Made Fresh Daily. Cup 3/ Bowl 5

  • Two Cheese Garlic Bread


    With mozzarella and parmesan. Served with marinara and fresh parsley. Add 3 for prosciutto.

  • Grilled Octopus Martini


    With ripe tomatoes, onion, cucumber, fresh cilantro, lemon, and wasabi drizzle, Served with tortilla chips


    Add 3 for (2) cage free fried eggs, chicken, tofu, meatballs or fried spicy cauliflower. Add 5 for seared tuna, grilled pork ribeye, or shrimp. Add 7 for sirloin or smoked salmon. Add 8 for fresh grilled salmon. Add 9 for jumbo seared scallops.

  • Italian Bowl

    Lunch 7/ Dinner 9

    Spaghetti with marinara(GF), pancetta, alfredo, arrabiatta (GF Optional), or vodka sauce. Garnished with shaved aged parmesan
    Substitute GF Penne for 2

  • Asian Bowl

    Lunch 8.5/ Dinner 9.5

    Rice topped with broccoli, carrots, green beans, peas, mushrooms, bell peppers and onion. Lightly sautéed with soy sauce. Garnished with wasabi, mandarin glaze and pink spicy sauce

  • Risotto Bowl GF

    Lunch 11/ Dinner 12

    White wine risotto sautéed with portabella mushrooms, peas, onion and asparagus. Garnished with shaved aged parmesan

  • Garden Bowl GF

    Lunch 8.5/ Dinner 9.5

    Spinach, arugula and romaine topped with green peppers, onion, cucumbers, tomatoes, portabella mushrooms, beets, kalamata olives, strawberries and feta cheese. Choice of dressing: Cucumber Wasabi, Creamy Curry, Aged Gorgonzola Raspberry Vinaigrette or Balsamic Vinaigrette

  • Quinoa Bowl

    Lunch 8.5/ Dinner 9.5

    Quinoa with corn, edamame,k chick peas, mushrooms, tomatoes, garlic and spinach. Served with fresh salsa, sour cream, and diced cucumber.

  • Poke Bowl

    Lunch 8.5/Dinner 9.5

    Warm rice topped with raw carrots, broccoli, cucumber, corn, edamame, oranges, strawberries, arugula, beets, tomatoes & cilantro. Lightly garnished with soy sauce, spicy pink sauce and cucumber wasabi drizzle

  • Red Curry Coconut Bowl

    Lunch 8.5/ Dinner 9.5

    With pad thai, rice, chickpeas, carrots, grilled pineapple, edamame, bean sprouts, portabella and fresh basil

  • Ramen Noodle Soup Bowl

    Lunch 8.5/ Dinner 9.5

    With seaweed, edamame, carrots, bean sprouts, chickpeas, fresh basil, cilantro and lime. Garnished with sweet chili sauce

  • Slim-bini Bowl GF

    Lunch 8.5/ Dinner 9.5

    Spaghetti-like fresh zucchini tossed with seasonal vegetables, garlic and olive oil. Topped with our five hour twice cooked marinara. Make it not slim-bini with Pancetta sauce

  • Acai Bowl GF


    Delicious typical Brazilian frozen dish full of vitamins and antioxidants. Topped with granola and seasonal fruit

  • Classic Caesar Bowl

    Lunch 8.5/ Dinner 9.5

    With shaved parmesan, anchovies, garlic, kalamata olives, and fresh croutons.


    Pick a finish: Au jus GF, Béarnaise, Rustica GF, Gorgonzola, Lemon Basil Pesto GF, Creamy Jalapeno Bacon, Portabello Cabernet, Pineapple Salsa GF. Served with mashed potatoes and steamed vegetables. Add. $2 for GF Penne. You can substitute mashed potatoes for rice or spaghetti. Add 3 for scalloped potatoes ala béarnaise, fresh zucchini strings (pancetta or marinara) or roasted eggplant ravioli. Add 5 for risotto.

  • Add side salad or cup of soup for 2.5

  • Steak Of The Day

    Market Price
  • 8oz Chicken

    Lunch 12/ Dinner 14
  • 8oz Pork Rib Eye

    Lunch 14/ Dinner 16
  • 7oz Salmon

    Lunch 15/ Dinner 17
  • Shrimp

    Lunch 13/ Dinner 15
  • Seared Jumbo Scallops

    Lunch 17/ Dinner 19
  • Fresh Catch

    Market Price


    Add side salad or cup of soup for 2.5

  • Godfather

    Lunch 11.5/ Dinner 13.5

    Homemade Black Angus Meatballs baked with marinara, pancetta and mozzarella. Served over cheese tortellini with warm bread chips

  • Seafood Bake

    Lunch 15/ Dinner 17

    Shrimp , mussels and scallops baked under mozzarella in a creamy sun dried tomato pesto. Served with mashed potatoes and steamed vegetables

  • Sirloin Tips Ala Cabernet

    Lunch 14/ Dinner 16

    Served with mashed potatoes and fresh asparagus.

  • Wild Mushroom Ravioli Gorgonzola

    Lunch 11.5/ Dinner 13.5

    Handmade ravioli baked in a creamy gorgonzola sauce under mozzarella and garnished with fresh basil, walnuts and shaved aged Parmesan

  • Grilled Octopus Arrabbiata

    Lunch 14/Dinner 16

    In spicy red sauce with capers, garlic, and white wine. Served over Spaghetti or Jasmine Rice

  • Jose’s Tacos

    Lunch 12/ Dinner 14

    Three soft tacos with lettuce, diced tomatoes, onion, fresh cilantro, sweet chili, and cheese. Choice of chicken, shrimp, or tofu. Served with rice, fresh salsa, and sour cream. Add seared tuna for $3 or seared scallops for $4.


    Served with potato chips. Substitute angel hair potato fries for 2 Add gorgonzola, feta, mozzarella or chedder cheese for 1.5 Add sauteed mushrooms or onion for 1.5

  • Double


    Two 4oz grilled chicken breasts dipped in au jus. served with lettuce, tomato, onion, and pickle.

  • Bacon Half Pounder


    Short Rib, brisket, and filet mignon burger served with smoked bacon. Garnished with lettuce, tomato, onion, and pickle.

  • Soft Shell Blue Crab


    Beer battered and served with remoulade slaw.

  • Pork Ribeye Burger


    Pork rib eye patty with tomato, onion, arugula, and remoulade. Garnished with beets.


    Served with balsamic vinaigrette garden salad

  • Veggie

    Lunch 10/ Dinner 11

    With green peppers, onions, mushrooms, arugula, tomatoes, banana peppers, mozzarella, and fresh basil.

  • Smoked Salmon

    Lunch 13/ Dinner 14

    With capers, onion and fresh cilantro

  • Shrimp Pesto

    Lunch 12/ Dinner 13

    With arugula, fresh basil, diced tomatoes and green peppers

  • Chicken Curry

    Lunch 11/ Dinner 12

    With tomatoes, peas, grilled pineapple and portabella mushrooms

  • Seared Tuna

    Lunch 12/ Dinner 13

    With onions, capers, fresh cilantro and cucumber wasabi

  • Proscuitto

    Lunch 12.5/ Dinner 13.5

    With garlic, tomato, onion, fresh basil, and gorgonzola.


  • Fresh Fruit Plate

  • Grilled Shrimp with Rice and Veggies

  • Tortellini Marinara or Alfredo

  • Grilled Chicken with Angel Hair Fries

  • Spaghetti Marinara with Meatball

  • Ceasar Salad with Grilled Chicken



  • Scalloped Potatoes ala Bearnaise, Wild Mushroom Ravioli, Risotto or Fresh Zucchini Strings

  • Rice GF, Steamed Vegetables GF,Asparagas GF, Mashed Potatoes GF, Tortellini, Asparagus GF, Spaghetti, Fried Plantain

  • Garden Salad GF or Caesar Salad

  • Warm Ciabatta Bread Chips



  • Fresh Fruit Plate


    Seasonal fruit selection

  • Ultimate FRESH Jumbo Warm Blondie

    14 / single 7

    Big enough for four! With vanilla ice cream, caramel, chocolate sauce, homemade whipped topping, walnuts and cherries

  • Key Lime Pie


    Refreshing ending!

  • Sweet Sampler


    Key lime pie, banana foster cheesecake, and chocolate custard

  • Chocolate Custard


    With Homemade whipped cream and Godiva chocolate sauce

  • Gluten Free Chocolate Lava


    With whipped cream and cherries

  • Banana Foster Cheese Cake


    One ward. Delicious!

  • Warm Bread Pudding


    New Orleans Style! Chunks of French Bread Baked in a Vanilla Custard. Crowned with Wild Turkey Bourbon Sauce


  • Strawberry Banana Daiquiri


    A fruity delight! Add $4 for rum

  • Espresso

    Single 3/Double 5
  • Cappuccino


    House favorite

  • Flu Shot


    Cucumber, broccoli, spinach, lemon, mint, orange and strawberry in a healthy frozen explosion. Add 2 for protein scoop

  • Slim-bini


    H2O with lemon, lime, orange, pineapple, strawberry and mint

  • Fatigue Buster


    Iced brew double espresso with half & half, whipped topping, fresh mint and hints of Godiva chocolate

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