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

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

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

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

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

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

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.

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

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.

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.

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.

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

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.

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

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

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.

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

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

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

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

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.

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.

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

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.

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

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

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.

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.

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

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

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)

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

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.

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

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.

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

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

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

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

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

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

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

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

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.

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

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

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.

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

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

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

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

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.

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

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

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

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

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

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.

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

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.

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.

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.

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.

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

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

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.

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

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).