Malibu Beach Grill - Port Orange, FL

Firecracker shrimp, Monterey Jack, lime sour cream, lettuce, ranchero, and our tortillas.

Blackened Mahi Mahi, Cheddar Jack, lime sour cream, lettuce, ranchero, four tortillas.

Fire grilled chicken, bacon, provolone, avocado, lettuce, tomato, house made honey mustard, and craft beer bun.

Half pound of ground Angus, short rib, brisket, Cheddar, lettuce, tomato, pickle, and craft beer bun.

The only 100% plant based protein that truly tastes and cooks like beef, we can cook it rare so it will “bleed”. Served on a craft beer bun with lettuce, tomato, and pickle.

Fresh wild caught hand cut Mahi Mahi, lettuce tomato, tarter, Monterey Jack, craft beer bun

Panko and Parmesan-crusted, sauteed and topped with your choice of marsala sauteed mushroom in a Lombardo marsala wine sauce zuma beach-sun-dried tomato, basil, lemon butter sauce, and piccata - lemon white wine caper butter sauce.

Fire-grilled breast topped with sauteeed spinach, artichokes, goat cheese, sun-dried tomatoes, and a lemon butter basil sauce.

6 fresh tenders, hand-battered, fried golden, honey mustard and BBQ sauces.

Fresh caught and hand cut, seasoned and grilled then topped with choice of sauce.

Fresh caught and hand cut, seasoned and grilled then topped with choice of signature sauce

Homemade graham cracker crust, tart, tangy filling, and whipped cream.

Madagascar vanilla bean and grand mariner custard with fresh berries.

Warm Ghirardelli chocolate brownie, chocolate ice cream, hot fudge, and whipped cream.

New York cheesecake wrapped in a tortilla and lightly fried and then tossed in cinnamon and sugar, drizzled with caramel and creme anglaise and served with a scoop of vanilla bean ice cream.

Our take on the classic, thick French toast tossed in cinnamon and sugar on vanilla bean ice cream with fresh strawberries and homemade creme anglaise.

7 oz center cut USDA Choice Filet. Most Tender

Slow roasted baby backs and fall o the bone tender.

Two bacon-wrapped pork tenderloin medallions re grilled and topped with piccata lemon butter.

Scratch-made meatloaf chargrilled and topped with Lombardo marsala sauce.

Feta, Kalamata olives, tomatoes, cucumbers, carrots, red onions, and mixed greens.

Blue cheese crumbles, applewood bacon, tomatoes, crisp iceberg, and blue cheese dressing.

Homemade dressing, Parmesan, leaf lettuce, and crostinis.

avocado, Cheddar, tomatoes, Kalamata olives, hard-boiled egg, mixed greens, and blue cheese crumbles.

seasonal berries, sugared walnuts, red onions, feta, and mixed greens.

Side salad with feta, Kalamata olives, tomatoes, cucumbers, carrots, red onions, and mixed greens

Hand-battered bay shrimp, fried golden, and tossed in a spicy sauce.

Sizzling mushrooms, garlic butter, provolone, and Parmesan cheeses.

Herbed goat cheese baked over pomodoro sauce with crostinis.

Lightly breaded, fried golden, and Thai chili salsa.

2 jumbo cakes and remoulade.

Spinach, artichokes, cream sauce, and Monterey Jack, and crostinis.

Fresh asparagus, lightly breaded, Parmesan cheese, and hollandaise.

4 dayboat scallops wrapped in applewood bacon with apple mango salsa.

Firecracker shrimp, calamari with Thai chili salsa, fried asparagus with hollandaise.

Ginger dusted and sauteed topped with a citrus glaze.

2 jumbo lump crab cakes with remoulade.

10 cracker and panko crusted shrimp lightly fried with cocktail sauce.

Breaded Cod, jumbo cracker, panko crusted shrimp, and a jumbo lump crabcake.

Hand-breaded wild caught Alaskan Cod.

Blackened chicken and bay shrimp, fresh andouille sausage made locally, penne pasta in a creamy cajun sauce.

Sauteed shrimp, with tomatoes, spinach, and in a lemon garlic wine sauce.

Blend of garden veggies sauteed and tossed with house made pomodoro sauce and fettuccini topped with shredded Parmesan cheese.

Panko and Parmesan-crusted chicken saut́eed topped with pomodoro sauce and provolone cheese on a bed of fettuccine alfredo.