Doc Ford's Sanibel Rum Bar & Grille

Name: Doc Ford's Sanibel Rum Bar & Grille
Address: 975 Rabbit Rd., 33957, FL, 33957
Telephone: 239-472-8311

975 Rabbit Rd., Sanibel, FL 33957, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •Sunday: 11:00AM-10:00PM •

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Details

Cuisine: Floribbean, Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

APPETIZERS

SEARED TUNA APPETIZER

lightly seared tuna served atop chilled rice noodles that have been tossed with crisp Asian veggies, fresh herbs and a Thai peanut vinaigrette. We top it off with Chef Greg’s sweet soy drizzle andwasabi coulis

CAPTIVA STYLE CRAB CAKES

Southern fried crab cakes, served on a bed of apple cider slawwith a spicy remoulade

CARTAGENA SHRIMP SAUSAGE QUESADILLAS

bay shrimp with Amazon chilies, Monterey jack cheese, pan fried, served with Mango Tomatillo Chutney

BAYAMO BLACK BEAN DIP

Cuban black beans blended with fresh seasonings, jalapeño, tomatoes, melted Jack and Cheddar cheese, served withRed, White&Blue tortilla chips

TOMLINSON‘S TAQUITOS

fresh chicken with mild poblanos, red peppers, red onions, our Top Secret BBQ sauce, wrapped in a corn tortilla, lightly fried, served with a Dynamite Lime Cilantro Roasted Pepper pesto

CARIBBEAN JERK NACHOS

corn tortillas topped with Cuban black beans, melted Monterey Jack cheese, cabbage, tomato, and cilantro salad

HEAT ISLAND CHICKEN WINGS

special wing dip made from Green Flash hot sauce from Cartegena. Mild, Hot, Sweet Chili or Teriyaki served with celery, blue cheese dressing

BUFFALO SHRIMP

crispy breaded shrimp with a spicy twist, with mild, medium or hot sauce

FRIED CALAMARI

lightly breaded tender calamari served with our tangy cocktail sauce

DOC’S BEACH BREAD

baked French bread topped with three cheeses, diced tomatoes, and just the right spices. A Doc Ford’s Original!

DOC FORD’S FAMOUS FISH FINGERS

fried golden brown, served with Doc’sTartar sauce.

CHICKEN TENDERS

lightly fried, served with Buttermilk Ranch and Honey Mustard Dressing (also available Buffalo Style)

MUSSELS

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

SOUPS

CONCH CHOWDER

fresh conch, tomatoes, fresh herbs in a spicy, chunky tomato broth

FORD’S FAMOUS CLAM CHOWDER

a rich, creamy chowder chock full of sea clams, sweet onions, carrots and diced potatoes

SOUP OF THE DAY

SANDWICHES

PARMESAN CRUSTED CHICKEN

Parmesan & breadcrumb encrusted chicken breast, lightly fried, then drizzled with a lemon garlic aioli. Served with balsamic grilled tomatoes and onions

SANIBEL CHEESE STEAK

shaved beef, caramelized onions and mushrooms s othered in Swiss cheese, and folded into a baguette

DOC FORD’S ORIGINAL LIME PANKO CRUSTED FISH SANDWICH

seared, baked and served on a whole wheat bun, topped with house slaw and spice remoulade

GRILLED CHICKEN

marinated chicken, grilled, served on whole wheat bun with lettuce, tomatoes, onions, roasted red pepper aioli

PANAMANIAC’S PULLED PORK

slow roasted barbecued pork in real Texas BBQ sauce, secret spices from the Panamaniacs, topped with cider slaw, served on whole wheat bun

CAPTIVA SOCIAL CLUB

shaved turkey, ham, bacon, swiss cheese, lettuce, tomato, and mayonnaise served on toasted wheat bread

THE CUBAN

traditional style with ham, slow roasted pork, swiss cheese, and pickles on a crispy Cuban roll

HAMBURGER

ground Angus beef grilled to your desire, with lettuce, tomato, onion on a whole wheat bun

VEGGIE BURGER

The Island’s best! Topped with lettuce, tomato, onions on a whole wheat bun.

GROUPER SANDWICH

fresh grouper grilled, blackened, or fried. Served with our house tartar sauce on a whole wheat bun

RIB EYE STEAK SANDWICH

6 oz. Rib Eye Steak grilled, topped with provolone cheese, homemade cole slaw and french fries. Served on a freshly baked Alpine loaf. A Doc Ford’s original!

DINKIN’S BAY RAW BAR

CEVICHE COCKTAIL

Freshly marinated Grouper and Snapper, Bay Scallops, and shrimp tossed with fresh lime juice, cilantro, jalapeños and tomatoes

RAW OYSTERS or CLAMS

Fresh chilled Oysters or Clams, shucked to order and served on the half shell with fresh lemon and cocktail sauce

STEAMED OYSTERS or CLAMS

Steamed with white wine, garlic and butter

PEEL-and-EAT SHRIMP

You’ll love these Gulf shrimp, steamed then served on ice with cocktail sauce seasoned with fresh lime and wild Amazon spices

SHAKE & SHUCK SHRIMP

Chef Greg has created a gourmet “Shake Dressing”. It’s a specially blended dressing, just for shrimp and shell fish. Shrimp are steamed lightly with a touch of sea salt. These recipeswere perfected over beach fires on Cayo Costa and North Captiva. | DINKIN’S BAY BOIL | YUCATAN SHRIMP

SALADS

INSALATA CAPRESE

beefsteak tomatoes, buffalo mozzarella and fresh baby arugula tossed in a lemon vinaigrette and topped with balsamic (caramel) fresh basil and parmesan cheese

SANIBEL SPINACH SALAD

bleu cheese crumbles, spiced pecans, granny smith apples,warmbacon dressing

CALAMARI SALAD

lightly battered calamari tossed with mixed Everglades greens, cucumbers, tomatoes, a sweet and sour vinaigrette dressing, topped with crispy chunkywontons

CREATIVE LICENSE CAESAR SALAD

roasted corn, bell peppers, spicy croutons, shaved parmesan mixed with a bed of romaine hearts

CHICKEN TACO SALAD

crisp romaine lettuce, Cuban black beans, cheddar and Monterey cheese, topped with grilled chicken and salsa, with toasted tortilla chips

MIXED GREEN SALAD

hometown mixed lettuces, grape tomatoes, choice of dressing

THE OLD SCHOOL ICEBERG SALAD

one huge hunk of local farm lettuce, red onions, carrot threads with Doc’s Buttermilk Bleu Cheese dressing

TROPICAL SALAD

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

ENTRÉES & ENTRÉE SALADS

GRILLED SALMON SALAD

fresh grilled salmon served on a bed of mixed greens that are tossed with roasted potatoes and grilled veggies in a citrus soy vinaigrette

QUINOA SALAD

Chef Greg 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

PENNE WITH ROCK SHRIMP

sautéed rock shrimp, penne pasta, Roma tomatoes, fresh basil, garlic and avocados tossed with a citrus cream sauce and shredded Parmesan Cheese

PROSCIUTTO WRAPPED BAR-B-QUE SHRIMP

fresh shrimp wrapped with prosciutto, basted with real Texas BBQ sauce, grilled, served with Mexican Rice and grilled vegetables

DOC’S LO-CARB

grilled sirloin served with cauliflower mash and spaghetti squash, topped with gorgonzola demi sauce

ACHOATE GRILLED GROUPER

fresh grilled grouper seasoned with a blend of South American spices, served with saffron rice mixed with broccoli and mushrooms, topped with pineapple salsa

BANANA LEAF SNAPPER

snapper wrapped in a banana leaf lined wit Masa Harina, Ancho Chili Purée and Pine Island lime juice. Steamed, paired with black beans and rice with a lime cilantro drizzle

DEEP WATER MAHI-MAHI

freshly fileted mahi-mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with a prickly pear ginger vinaigrette * One of our Signature Dishes

CAMPECHE FISH TACOS

freshly grilled grouper with shredded cabbage and a papaya pico de gallo, in a flour tortilla, served with Cuban black beans and rice

CUBAN FRIED PORK CHOPS

a pair of chops pan fried with jalapeño cheese grits, vegetable medley and a caramelized red onion jam * One of our Signature Dishes

DRY RUBBED RIB EYE

with roasted garlic and Parmesan smashed potatoes, caramelized mushrooms, asparagus and a roasted blue cheese tomato, surrounded by a shallot cabernet sauce

PANKO FRIED SHRIMP

jumbo shrimp crispy fried with french fries and cole slaw

TEXAS BABYBACK RIBS

a full rack of Danish baby back ribs basted with our One-of-a-Kind BBQ sauce, served with smashed potatoes or french fries and our Sunset slaw

CEDAR PLANK SALMON

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

POLYNESIAN CHICKEN

grilled marinated chicken breast topped with honey mustard curry glaze and served on a bed of brown rice, tossed with artichoke hearts, mushrooms, roma tomatoes, toasted pistachios