Island Room Restaurant at Cedar Cove - Cedar Key, FL

with andouille sauce, plum tomatoes, garlic and fresh herbs.

with olive oil, garlic and fresh herbs.

casino - topped with sweet peppers, applewood smoked bacon and scallions. diablo - topped with hot sauce and cheese. rockefeller - topped with spinach, herbs, pernod and parmesan cheese.

casino - topped with sweet peppers, applewood smoked bacon and scallions. diablo - topped with hot sauce and cheese. rockefeller - topped with spinach, herbs, pernod and parmesan cheese.

homemade ravioli with smoked chicken and southwestern seasonings.

baked in the shell with garlic butter.

served with creole mustard.

baked herb bread with sliced tomatoes, olive oil, garlic and parmesan.

two oysters rockefeller, two oysters diablo, two clams casino, two escargot and two jumbo shrimp.

"the" original recipe.

italian egg-drop soup with spinach.

priced daily

choice of balsamic vinaigrette or buttermilk herb dressing.

mixed seasonal greens tossed with an apple cider-walnut oil vinaigrette and topped with bleu cheese crumbles and toasted walnuts.

tender spinach with roasted red pepper vinaigrette, mild goat cheese and sliced portobello mushroom.

cedar key littleneck clams sauteed in wine, olive oil, garlic and fresh herbs.

with plum tomatoes, extra virgin olive oil, garlic, white wine and fresh herbs.

shrimp sauteed with garlic butter and a hint of lemon.

shrimp, scallops and fish with andouille sausage and creole seasoning, in a light tomato cream sauce.

lump crabmeat, applewood smoked bacon, sauteed onion and rich poultry stock with a hint of cream.

slices of blackened chicken breast with julienne vegetables and garlic in extra virgin olive oil.

fresh vegetables and herbs with extra virgin olive oil.

classic recipe.

the island room's special recipe, sauteed and served with lemon beurre blanc.

pecan encrusted grouper served with a sherry beurre blanc.

sauteed with chardonnay, lemon, capers and butter.

marinated with our own special seasonings and grilled. served with remoulade and honey mustard sauces.

fresh seafood, smoked sausage and vegetables cooked together southern style.

seared ribeye with brandy bleu cheese demi glace.

seared and served with pinot noir fresh rosemary demi glace.

a french classic.

boneless breast with mushrooms and marsala wine sauce.

with lemon, olive oil, roasted garlic and fresh herbs.