Cibao Grille - Naples, FL

Made with chorizo and fresh garden vegetables.

Roasted turkey, bacon, tomatoes, avocado and bleu cheese over romaine lettuce with choice of dressing.

Made from select jumbo lump of blue crab lightly sautéed over baby green with a fat free raspberry-balsamic vinaigrette.

Generous portion of al dente penne pasta tossed with fresh gulf shrimp, tomatoes, parmesan cheese and fresh herbs.

Crisp romaine hearts with house made creamy caesar dressing, herb croutons and pecorino.

Crisp romaine hearts with house made creamy caesar dressing, herb croutons and pecorino.

Crisp romaine hearts with house made creamy caesar dressing, herb croutons and pecorino.

Crispy sautéed fresh snapper served on a toasted brioche.

Roasted turkey, avocado with bacon lettuce and tomato.

Thinly sliced corned beef brisket on rye bread with sauerkraut and swiss.

Fresh buffalo mozzarella, roasted red pepper, and baby arugula pressed on herb focaccia bread with pesto aioli.

Tenderloin tips quickly sautéed with peppers and onions on a warm hoagie roll with melted smoked gouda.

Served with choice of american, swiss, cheddar or bleu cheese.

Soft flour tortillas with sautéed vegatables.

Soft flour tortillas with sautéed vegatables.

Soft flour tortillas with sautéed vegatables.

Jumbo shrimp breaded in a coconut flake served with apricot coconut dip and french fries.

9 oz of lean ground beef with your choice of mushroom sauce or sautéed onions.

Pan seared medallions of sea scallops sourrounded with baby arugula, balsamic reduction and a roquefort vinagrette.

Maine lobster and chive filled ravioli with a roasted red pepper crème.

Made from select jumbo lump of blue crab.

Native gulf shrimp served with cocktail and louis sauce.

Thinly sliced norwegian salmon presented with traditional garnish and a mustard dill vinagrette.

Sprinkled with pecorino romano.

Made with chorizo and fresh garden vegetables.

Chopped red onions and balsamic vinaigrette.

An assortment of mixed field greens, watercress, hearts of palm with a tangy citrus vinaigrette.

Crisp romaine hearts with house made creamy caesar dressing, herb croutons and pecorino.

Crisp romaine hearts with house made creamy caesar dressing, herb croutons and pecorino.

Crisp romaine hearts with house made creamy caesar dressing, herb croutons and pecorino.

Sautéed chicken breast with sliced mushroom and lemon caper butter presented with herbed butter linguine.

Black grouper fillet dusted with crispy coconut and placed on a roasted plum and ginger couli.

Center cut 10 oz of prime certified beef served with potato and vegetables of the day.

Caribbean mojito marinated 14oz chop, grilled to order and topped with a granny smith apple relish.

12 oz of prime certified beef served with potato and vegetables of the day.

Idaho trout lightly dusted in flour and sautéed with a parsely brown butter.

Pan seared sea scallops with balsamic glaced onion and drizzled with lemon chive butter.

Steamed jumbo shrimp and lobster tail meat tossed with pappardelle pasta ,basil oil, kalamata olives, sun dried tomatoes and roasted shallots.

From the canadian border fillet of walleye sautéed and topped artichoke and tomatoes slices finished with béarnaise.

Light and decadent – words that are often considered opposites – yet they perfectly describe our Chef‘s rendition. A wonderful bittersweet touch, velvety smoothness, and satisfying finish. Enjoy!