Doc Ford's Rum Bar & Grille - Ft. Myers Beach menu

Shrimp Scampi Flatbread US$9.95

With homemade roma tomato sauce, roasted garlic, shrimp, tomato, mozzarella cheese and basil.

Spinach & Artichoke Flatbread US$9.95

Crispy flatbread baked with homemade roma tomato sauce, roasted garlic olive oil, topped with spinach, artichokes, and mozzarella cheese.

Captiva Crab Cakes US$14.95

Pan-fried jumbo lump beach-style, served with *jicama coleslaw and finished with a superb Key lime butter sauce. (*hi-ca-ma – the “water chestnut” of South America).

Seared Tuna Appetizer US$14.95

Served rare atop chilled rice noodles that have been tossed with crispy Asian veggies, fresh herbs and a Thai peanut vinaigrette. We top it off with a sweet soy drizzle and wasabi coulis.

Doc Ford’s Famous Fish Fingers US$9.95

Fried golden brown, served with Doc’s tartar sauce.

Chicken Tenders US$8.95

Lightly fried, served with buttermilk ranch and honey mustard dressing (also available Buffalo style)

Caribbean Jerk Tostados US$8.95

Corn tortillas topped with jerk chicken, Cuban black beans, melted Monterey Jack cheese, cabbage, tomato, and cilantro salad.

Margarita Flatbread US$9.95

Fresh mozzarella, local vine ripe tomatoes, roasted garlic, fresh basil, aged balsamic and extra virgin olive oil.

Fried Calamari US$13.95

Lightly breaded, hand cut tender calamari served with our house-made cocktail sauce.

Bayamo Black Bean Dip US$8.95

Cuban black beans topped with cheddar and Monterey Jack cheeses, diced tomatoes, and jalapeños. Served with corn tortilla chips.

Heat Island Chicken Wings US$13.95

Ten wings crispy-fried and tossed with your choice of mild, medium, hot, blind pass, sweet chili, or teriyaki sauce. Served with celery and Doc’s buttermilk bleu cheese dressing.

Mussels US$14.95

Steamed in a broth of roasted garlic, shallots, Roma tomatoes, fresh basil, white zinfandel and a hint of cream and butter.

Buffalo Shrimp US$10.95

Crispy breaded shrimp with spicy twist, with choice of mild, medium or hot sauce. Also available as sweet chili or teriyaki.

Doc’s Beach Bread US$8.95

Baked french bread topped with cheddar, Monterey Jack, bleu cheese crumbles, and diced tomatoes. A Doc ford’s Original!

Caesar Salad US$9.95

Fresh cut romaine tossed in our creamy caesar dressing, house made croutons and shredded pecorino cheese.

Steak Salad US$18.95

Chimichurri-marinated steak, asparagus, and red onions, over mixed greens tossed in chimichurri vinaigrette and topped with avocado and bleu cheese crumbles.

Mixed Green Salad US$6.95

Fresh baby greens, grape tomatoes, carrots, cucumber, homemade croutons, and your choice of dressing.

Calamari Salad US$13.95

Lightly battered calamari tossed with mixed Everglades greens, cucumbers, tomatoes, a sweet and sour vinaigrette dressing and topped with crispy wontons.

Chicken Taco Salad US$13.95

Crisp romaine lettuce tossed in avocado feta vinaigrette and topped with Jack and cheddar cheeses, Cuban black bean salsa, grilled chicken and tomato pico de gallo, surrounded by corn tortilla chips

Tropical Salad US$14.95

We combined fresh baby greens, grape tomatoes, fresh mozzarella, mandarin oranges, sundried cherries, spiced pecans, and homemade crispy onions tossed in our very own secret balsamic vinaigrette dressing.

Conch Chowder

Fresh conch, tomatoes, fresh herbs, and bacon in a spicy, chunky tomato broth.

Southwestern Cobb Salad US$15.95

Blackened chicken, hard-boiled eggs, avocado, and bacon served over chopped romaine lettuce tossed in zesty chipotle ranch dressing with Jack and cheddar cheeses, roasted corn, and Roma tomatoes with seasoned tortillas.

Quinoa Salad US$20.95

Chef combines fresh jumbo grilled shrimp with quinoa (Keen-Wah, a grain cultivated in Peru and Chile) and garden fresh vegetables, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa.

The Old School Iceberg Salad US$8.95

One large wedge of local iceberg lettuce, red onions, carrot threads, chopped bacon, diced tomatoes, and homemade croutons with Doc’s buttermilk bleu cheese dressing.

Sanibel Spinach Salad US$11.95

Bleu cheese crumbles, spiced pecans, grape tomatoes, Granny Smith apples tossed with caramelized onion and smoked bacon dressing.

Mozzarella de Marinello Salad US$13.95

Locally grown vine ripened tomatoes, fresh mozzarella and baby arugula tossed in a lemon vinaigrette then topped with aged balsamic, fresh basil and parmesan cheese.

Soup of the Day

Ford’s Famous Clam Chowder

A rich, creamy chowder chock full of sea clams, sweet onions, and diced potatoes.

Yucatan Baked Oysters US$16.95

Freshly shucked oysters marinated with our signature Yucatan Sauce and baked with a creamy Manchego cheese topping.

Yucatan Shrimp

Our Signature Dish! Tomlinson traveled to the Bay of Ascension, Quintana Roo, Mexico to fish for bonefish and came back with this great recipe. Steamed peel-and-eat shrimp in a dressing of real butter, garlic, mild Colombian chilies, fresh cilantro, and Key lime juice.

Shrimp Ceviche Cocktail US$9.95

Fresh shrimp in our Florida citrus marinade, tossed with fresh lime juice, cucumber, cilantro, jalapeños, onions, and tomatoes.

Dinkin’s Bay Boil Shrimp

Steamed Peel-N-Eat shrimp dressed in real butter, Old Bay spices and juice from fresh key limes.

Peel-N-Eat Shrimp

You’ll love these shrimp steamed in Amazon spices then chilled and served with house made cocktail sauce and lemon.

Oysters on the half shell

Fresh Gulf oysters, shucked to order and served chilled with fresh lemon and cocktail sauce.

Achiote Redfish Bowl US$26.95

Hand cut Redfish marinated with achiote spice and fresh herbs, then char grilled and served with black beans and yellow rice topped with plantains and homemade pico de gallo.

Danish Baby Back Ribs US$24.95

A full rack of Danish baby back ribs basted with our one-of-a-kind BBQ sauce, served with roasted garlic smashed potatoes or French fries and our house slaw.

Dry Rubbed Ribeye US$32.95

With roasted garlic and Parmesan smashed potatoes, caramelized mushrooms, asparagus and a roasted bleu cheese tomato, surrounded by a caramelized red onion demi sauce.

Island Style Shrimp & Grits US$23.95

Fresh Gulf shrimp dusted with masa (Mexican corn flour), pan seared and served with jalapeño cheese grits, julienne veggies and green beans accented with a homemade tomatillo sauce.

Penne with Shrimp US$19.95

Sautéed deep water “lobster shrimp”, penne pasta, Roma tomatoes, fresh basil, garlic and avocados tossed with a citrus cream sauce and shredded Parmesan cheese.

Cedar Plank Salmon US$24.95

Freshly cut salmon filet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach and caramelized mushrooms.

Deep Water Mahi Mahi US$26.95

One of our signature dishes. Hand-cut mahi-mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with a tropical vinaigrette.

Macadamia Nut Crusted Grouper US$29.95

A Paradise delight, toasted macadamia nut crusted grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a “Toasted Rum” coconut sauce.

Panko Fried Shrimp US$23.95

Jumbo shrimp crispy fried with French fries and house cole slaw.

Seafood Paella US$29.95

Jumbo scallops, shrimp, mussels and tender fish medallions, with chorizo sausage, peas, saffron rice, and tomatoes.

Roasted Half-Chicken with a Cuban Chimichurri Sauce US$20.95

Slow roasted chicken served over a potato hash with onions, mildest Amazon peppers and Panama-style chorizo sausage. Braced with steamed French green beans, fresh chimichurri verde, topped with roasted corn, *jicama, tomato, and bean relish (*hi-ca-ma – the water chestnut of South America)

Panko-Crusted Grouper US$28.95

Grouper pan-seared and served on a bed of brown rice, julienne vegetables, wilted spinach and mushrooms, drizzled with a honey papaya rum drizzle.

Banana Leaf Snapper US$24.95

Snapper wrapped in a banana leaf lined with masa harina, ancho chili purée and freshly squeezed lime juice. Steamed, paired with fresh vegetables, black beans and rice, with a dynamite lime cilantro roasted pepper pesto.

CONCH CHOWDER

Fresh conch, tomatoes, fresh herbs, and bacon in a chunky tomato broth.

YUCATAN SHRIMP TACOS US$15.95

Succulent steamed shrimp, shredded lettuce and tomatoes tossed in our one-of-a-kind Yucatan sauce made from cilantro, garlic, butter, lime juice and Columbian chilis, served in two corn tortillas.

CAMPECHE FISH TACOS US$14.95

Grilled white fish over shredded purple cabbage, topped with a papaya pico de gallo, served in two corn tortillas.

SPINACH and ARTICHOKE US$11.95

Crispy flatbread baked with homemade Roma tomato sauce, roasted garlic olive oil, topped with spinach, artichoke and mozzarella cheese.

MARGARITA US$11.95

Fresh Buffalo mozzarella, local vine ripe tomatoes, roasted garlic, fresh basil, aged balsamic and extra virgin olive oil.

SHRIMP SCAMPI US$11.95

With homemade Roma tomato sauce, roasted garlic, shrimp, tomato, mozzarella cheese and basil.

YUCATAN BAKED OYSTERS US$16.95

Freshly shucked oysters marinated with our signature Yucatan Sauce and baked with a creamy Manchego cheese topping.

CARIBBEAN JERK TOSTADOS US$8.95

Two corn tortillas baked with jerk chicken, Cuban black beans, and melted Monterey jack cheese. Topped with cabbage, tomato & cilantro salad.

MUSSELS US$14.95

Steamed in a broth of roasted garlic, shallots, Roma tomatoes, fresh basil, white zinfandel and a hint of cream and butter.

BAYAMO BLACK BEAN DIP US$8.95

Cuban black beans topped with cheddar & monterrey jack cheeses, diced tomatoes, and jalapenos. Served with corn tortilla chips

SEARED TUNA APPETIZER US$14.95

Served Rare atop chilled rice noodles that have been tossed with crispy Asian vegetables, fresh herbs, and a Thai peanut vinaigrette. We top it off with a sweet soy drizzle and wasabi coulis.

OYSTERS ON THE HALF SHELL

Fresh Gulf oysters, shucked to order and served chilled with fresh lemon and cocktail sauce.

SHRIMP CEVICHE US$9.95

Fresh Shrimp in our Florida Citrus marinade, tossed with fresh lime juice, cucumber, cilantro, jalapenos, onions, and tomato.

YUCATAN SHRIMP

Tomlinson traveled to the Bay of Ascension, Quintana Roo, Mexico to fish for bonefish and came back with this great recipe. Steamed Peel-and-Eat Shrimp in a dressing of real butter, mild Colombian chilies, fresh cilantro and key lime juice.

DINKIN’S BAY BOIL

Steamed Peel-and-Eat Shrimp dressed in real butter, Old Bay spices, and Key Lime Juice.

PEEL-and-EAT SHRIMP

You’ll love these shrimp steamed in Amazon spices then chilled and served with our tangy cocktail sauce and lemon.

TROPICAL SALAD US$14.95

We combined fresh baby greens, grape tomatoes, fresh mozzarella, mandarin oranges, sundried cherries, and spiced pecans with our own balsamic vinaigrette dressing.

MOZZARELLA de MARINELLO SALAD US$13.95

Heirloom ugly tomatoes, fresh buffalo mozzarella, baby arugula tossed in a lemon vinaigrette then topped with aged balsamic, fresh basil and pecorino cheese.

CHICKEN TACO SALAD US$13.95

Crisp romaine lettuce tossed in avocado feta vinaigrette and topped with Jack & Cheddar cheeses, Cuban black bean salsa, grilled chicken, and tomato pico de gallo, surrounded by corn tortilla chips.

SANIBEL SPINACH SALAD US$11.95

Bleu cheese crumbles, spiced pecans, granny smith apples tossed with caramelized onion-smoked bacon dressing.

CAESAR SALAD US$9.95

Fresh cut romaine tossed with our creamy house made caesar dressing and shredded pecorino cheese.

THE OLD SCHOOL ICEBERG SALAD US$8.95

One huge hunk of local farm lettuce, red onions, carrot threads, chopped bacon and diced tomatoes with Doc’s buttermilk & bleu cheese dressing.

STEAK SALAD US$18.95

Chimichurri-marinated steak, asparagus,red onions, over mixed greens tossed in lime cilantro vinaigrette and topped with avocado and bleu cheese crumbles.

SOUTHWESTERN COBB SALAD US$15.95

Blackened chicken, hard-boiled eggs, avocado, and bacon served over chopped romaine lettuce with Jack & Cheddar cheeses, roasted corn, and Roma tomatoes.

QUINOA SALAD US$20.95

Chef combines fresh jumbo grilled shrimp with quinoa (Keen-Wah, a grain cultivated in Peru and Chile) and garden fresh vegetables, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa.

DEEP WATER MAHI-MAHI US$26.95

Hand-cut mahi-mahi seared in a sweet soy sauce, placed on a jasmine rice stir-fry with a tropical vinaigrette.

SAUTÉED GROUPER US$29.95

A Paradise delight, sautéed grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a “Toasted Coconut” rum sauce.

ISLAND STYLE SHRIMP & GRITS US$23.95

Fresh Gulf shrimp dusted with masa (Mexican Corn Flour), pan seared and served with jalapeno cheddar grits, julienne veggies & green beans. Accented with a homemade tomatillo sauce.

BANANA LEAF SNAPPER US$24.95

Snapper wrapped in a banana leaf lined with masa harina, ancho chili purée and fresh squeezed lime juice. Steamed, paired with fresh vegetables, black beans and rice, with a dynamite lime cilantro roasted pepper pesto.

ACHIOTE REDFISH BOWL US$26.95

Hand cut Redfish marinated with achiote spice and fresh herbs, then char grilled and served with black beans and yellow rice topped with plantains and homemade pico de gallo.

CEDAR PLANK SALMON US$24.95

Freshly cut salmon filet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach and wild mushrooms sautéed with soy sauce.

SEAFOOD PAELLA US$29.95

Jumbo scallops, shrimp, mussels and tender fish medallions, with chorizo sausage, peas, saffron rice, and tomatoes.

DANISH BABY BACK RIBS US$24.95

A full rack of Danish baby back ribs basted with our one-of-a-kind BBQ sauce, served with smashed potatoes and our house slaw.

DRY RUBBED RIB EYE US$32.95

With roasted garlic and pecorino smashed potatoes, caramelized mushrooms & asparagus, a roasted blue cheese tomato, surrounded by a caramelized onion demi sauce.

ROASTED HALF-CHICKEN WITH A CUBAN CHIMICHURRI SAUCE US$20.95

Slow roasted chicken served over a potato hash with onions, mildest Amazon peppers and Panama-style chorizo sausage. Braced with steamed French green beans, fresh chimichurri verde, topped with roasted corn, *jicama, red peppers and bean relish. (*hi-ca-ma - the “water chestnut” of South America).