HB's on the Gulf

Name: HB's on the Gulf
Address: 851 Gulf Shore Blvd. N., 34102, FL, 34102
Telephone: 239-435-4347

851 Gulf Shore Blvd. N., Naples, FL 34102, US

• Monday: 11:30AM-10:30PM •Tuesday: 11:30AM-10:30PM •Wednesday: 11:30AM-10:30PM •Thursday: 11:30AM-10:30PM •Friday: 11:30AM-10:30PM •Saturday: 11:30AM-10:30PM •Sunday: 11:30AM-10:30PM •

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Details

Cuisine: American (Traditional), Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH MENU

STARTERS

Tomato Bisque

Garnished with fresh basil and cracked black pepper

Seafood Gumbo

Rich and spicy, abundant with okra, andouille sausage, shrimp, scallops, and crab

Fried Calamari and Bay Scallops

Dusted in flour and deep fried, served with chili aioli and fresh lemon

Shrimp Pico de Gallo

Baby shrimp tossed with a fresh tomato and key lime salsa Served in a martini glass with house made corn tortilla chips

Seared Yellowfin Tuna

Pan seared, medium rare sushi grade tuna medallions Served with seaweed slaw, wasabi, pickled ginger and soy reduction

SALADS

Organic Florida Field Greens

Tossed with grape tomatoes, crimini mushrooms and fresh seasonal organic vegetables Choice of balsamic vinaigrette or ranch dressing

Mediterranean Tuna

Yellowfin tuna, Cannellini beans, tomato, garlic, capers and parsley Drizzled with herb infused olive oil and fresh lemon Served with fresh Florida fruit and crostini

Orange and Ginger Crab

Sweet lump blue crab with ginger, orange zest, diced water chestnuts, celery and shallots Served over mixed greens with mandarin segments and a light honey-tamarind dressing

Jamaican Pineapple Boat

Curried chicken salad with pineapple, grapes, cashews and toasted coconut Served with cream cheese and banana nut finger sandwich

Spinach and Prosciutto

Baby spinach, prosciutto, sun-dried tomatoes and toasted walnuts, roasted shallot vinaigrette Choice of sliced, grilled chicken breast or baked herbed salmon

Classic Caesar

Crisp romaine and shaved parmesan with creamy caesar dressing With sliced, grilled chicken breast

SANDWICHES

Spa Pocket

Avocado, roasted Portobello, eggplant, tomato, cucumber and alfalfa sprouts Tossed with balsamic vinaigrette, served in a wheat pita pocket

Grouper

Lightly dusted in seasoned flour, sautéed and served on a grilled French roll Served with tartar sauce and lemon wedge

Pesto Grilled Mahi Mahi

Served on a French roll with arugula and fresh lemon yogurt sauce

The Beach Club Wrap

Smoked turkey, with alfalfa sprouts, avocado, tomatoes and muenster Wrapped in spinach flour tortilla, baby lettuce and black bean salsa

Stacked Roast Beef

Thinly sliced roast beef served on an French baguette Served with creamed horseradish, lettuce, tomato and onion

Sirloin Burger

One half pound charbroiled Angus ground sirloin, cheddar, bacon, lettuce, tomato and onion Served on a French roll

ENTRÉES

Today’s Fresh Catch

your server will explain

Organic Penne Primavera

Organic wheat penne with seasonal organic vegetables and crimini mushrooms Served with a light tomato cream sauce

Chicken Francaise

Boneless, skinless breast dusted in seasoned flour and parmesan, dipped in egg wash and sautéed Carambola beurre blanc, rosemary roasted potatoes, chef’s vegetables

Fish and Chips

Golden fried Grouper tempura fingers served with French fries and tartar sauce

Crab Cakes

Sautéed lump crabmeat cakes with white wine and scallion cream sauce Served with sweet potato fries, fried arugula garnish

DINNER MENU

Appetizers

Grilled Asparagus and Shitake Strudel

Gruyere cheese sauce and sun dried tomatoes

Fried Calamari and Scallops

Dusted in flour, deep fried and served with chili aioli and fresh lemon

Shrimp Pico de Gallo

Baby shrimp tossed with a fresh tomato and key lime salsa Served in a martini glass with house made corn tortilla chips

Spicy Jamaican Barbecued Shrimp

Sautéed in garlic, tomato and lager beer Served with Jamaican barbecue sauce and garlic bruschetta

Seared Yellowfin Tuna

Pan seared, medium rare sushi grade tuna medallions Served with seaweed slaw, wasabi, pickled ginger and soy reduction

Crab Cakes

Sautéed lump crabmeat cakes with white wine and scallion cream sauce Roasted red pepper coulis, fried arugula garnish

Soups

Tomato Bisque

Garnished with fresh basil and cracked black pepper

Seafood Gumbo

Rich and spicy, abundant with okra, andouille sausage, shrimp, scallops, and crab

Salads

Bibb Lettuce

Bibb Lettuce wedge, Belgium endive, mandarin oranges, hearts of palm and toasted pine nuts Cilantro-lime vinaigrette

Organic Florida Field Greens

Tossed with grape tomatoes, crimini mushrooms and fresh seasonal organic vegetables Choice of balsamic vinaigrette or ranch dressing

Spinach and Prosciutto

Baby spinach, prosciutto, sun-dried tomatoes and toasted walnuts Roasted shallot vinaigrette

Classic Caesar

Crisp romaine and shaved parmesan with creamy caesar dressing Served with a warm garlic and herb baguette

Thai Caesar

Crisp romaine, chili grilled shrimp, grilled scallions and shaved parmesan Served with green curry caesar dressing and tahini crostini

Mediterranean

Mixed greens, kalamata olives, tomatoes, garbanzo beans, cucumbers and scallions Tossed with lemon and extra virgin olive oil, feta cheese

Entrées

Fresh Catch of the Day

Today’s fresh catch special, changes daily, your server will explain

Organic Penne Primavera

Organic wheat penne with seasonal organic vegetables and crimini mushrooms Served with a light tomato cream sauce

Shrimp Asiago

Shrimp sautéed with butter, white wine, garlic, lemon and pancetta Served over red pepper linguine with asiago cheese and artichoke hearts

Shrimp, Scallop and Angel Hair Provencale

Shrimp and scallops sautéed with tomato, garlic and wild mushrooms over angel hair pasta

Grilled Atlantic Salmon

Served over a white bean and leek sofrito

Baked Fresh Gulf Grouper

Served over baby spinach sautéed with tomato, pancetta and wild mushrooms

Baked Yellow Tail Snapper

Fresh gulf yellow tail snapper stuffed with lump crab meat Served with carambola beurre blanc, fingerling potatoes, chef’s vegetables

Grilled Swordfish

Steak cut, topped with sautéed bay scallops, herbed-garlic butter and fresh lemon Roasted red bliss potatoes and chef’s vegetables

Chicken Francaise

Boneless, skinless breast, dusted in seasoned flour, dipped in parmesan egg wash and sautéed Valencia orange sauce, chef’s rice blend and vegetables

Habanero Roasted Pork

Sliced medallions of habanero marinated tenderloin, seared, slow roasted, and finished with a pear glaze Served with Calvados sauce, island rice and vegetables

Pesto Grilled Lamb Chops

Lemon-shallot beurre blanc, roasted fennel whipped potatoes, chef’s vegetables

Grilled Filet and Vegetable Ragout

Grilled 6 oz. USDA Choice beef tenderloin steak, served with a medley of stewed vegetables

Grilled New York Strip

11 oz. USDA choice strip steak with roasted garlic maitre d’ butter Gorgonzola potato au gratin and chef’s vegetables

Land and Sea

Grilled 6 oz. USDA Choice beef tenderloin steak with cabernet sauce Baked shrimp scampi, roasted red bliss potatoes and chef’s vegetable

The Ultimate Burger

Ten ounces of ground Angus beef, glazed with a truffle demi sauce Topped with aged white cheddar and caramelized onions Served on a roll with lettuce, tomato and fries

HB’s Sweet Corner Our House Made Desserts

Key Lime Torte

A South Florida favorite, uniquely presented and served with mango and raspberry coulis

Fresh Berries

Served with Chantilly cream

Vanilla Ice Cream

Vanilla Ice Cream with Fresh Berries

Banana Mousse Cake

Enrolled with almond sponge cake Served with caramel and chocolate sauces

Lemon Mascarpone Cheese Cake

Linzer cookie crust, spiced blueberry compote

Vanilla Crème Brulèe

A silky smooth custard made with fresh vanilla beans

Chocolate Bavarian Terrine

Velvety rich mousse made with Belgian dark chocolate Served with strawberry and chocolate sauces