Doc Ford's Sanibel Rum Bar & Grille - Sanibel, FL

baked french bread topped with three cheeses, diced tomatoes, and just the right spices. a doc fords original

corn tortillas topped with jerk chicken, cuban black beans, melted monterey jack cheese, cabbage, tomato, and cilantro salad

crispy breaded shrimp with a spicy twist, with mild, medium or hot, sauce. also available as sweet chili orteriyaki

lightly fried, served with buttermilk ranch and honey mustard dressing(also available buffalo style)

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

fried golden brown, served with docstartar sauce

special wing dip made from green flash hot sauce from cartegena. mild, medium, hot, sweet chili or teriyaki served with celery, blue cheese dressing

served rare atop chilled rice noodles that have been tossed with crisp asian veggies, fresh herbs and a thai peanut vinaigrette. we top it off with a sweet soy drizzle and wasabi coulis

house made shrimp sausage with bacon, amazon chilies, monterey jack cheese, pan fried, served with mangotomatillo chutney

cuban black beans blended with fresh seasonings, jalapeno, tomatoes, melted jack and cheddar cheese, served with red, white&blue tortilla chips

pan-fried beach-style, served with *jicama cole slaw and finished with a superb key lime butter suace. (*hi-ca-ma - the water chestnut of south america).

lightly breaded tender calamari served with our tangy cocktail sauce

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

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

chef 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

heirloom ugly tomatoes, fresh buffalo mozzarella, baby arugula tossed in a lemon vinaigrette then topped with aged balsamic, fresh basil and parmesan cheese

chicken taco salad, richly spiced, served in a crispy tortilla bowl with grilled chicken, fresh mexican salsa, cumin infused sour cream, black beans, topped with romaine lettuce plus cheddar and jack cheeses

bleu cheese crumbles, spiced pecans, granny smith apples, carmelized onion, smoked bacon dressing

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

one huge hunk of local farmlettuce, red onions, carrot threads with docs buttermilk bleu cheese dressing

hometown mixed lettuces, grape tomatoes, choice of dressing

freshly grilled white fish with shredded cabbage, papaya pico de gallo, in a flour tortilla, served with cuban black beans and rice

hand-cut mahi-mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with a prickly pear ginger vinaigrett one of our signature dishes

snapper wrapped in a banana leaf lined with masa harina, ancho chili puree and pine island lime juice. steamed, paired with fresh vegetables, black beans and rice, with a dynamite lime cilantro roasted pepper pesto

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

chef 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

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

fresh gulf shrimp dusted with masa (mexican corn flour), pan seared and served with jalepeno cheese grits, julienne veggies and green beans accented with a grilled vegetable sofrito sauce

jumbo scallops, shrimp, mussels and tender fish medallions with chorizo sausage saffron rice, carmelized onions and tomatoes

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

jumbo shrimp crispy fried with french fries and cole slaw

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

slow roasted chicken served over a potato hash with onions, mildest amazon peppers and panama-style chorizo sausage. braced with steamed french green beans, fresh chimichurri verde, topped with roasted corn, jicama, tomato and bean relish

caribbean spiced pork served over caramelized plantains, steamed snow peas, finished with chef zooks cuban citrus mojo sauce, then topped with grilled pineapple and wilted cabbage slaw

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

slow roasted barbecued pork in real texas bbq sauce, secret spices from the panamaniacs, topped with cole slaw, served on whole wheat bun

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

jerk grilled mahi with sliced avocado, melted monterey jack cheese, cilantro-lime mayonnaise

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

shaved beef, caramelized onions, peppers and mushrooms smothered in swiss cheese, and folded into a baguette

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

freshly grilled white fish with shredded cabbage and a papaya pico de gallo, in a flour tortilla. chef insists this dish be served only with cuban black beans and rice

chicken breast fixed buffalo style, blackened, or grilled, served on whole wheat bun with lettuce, tomato, onion and pickle

tomlinson traveled to the bay of ascension, quintana roo, mexico to fish for bonefish and came back with this great recipe. steamed shrimp in a dressing of real butter, mild colombian chilies, fresh cilantro and key lime juice

steamed shrimp dressed in real butter, old bay spices and juice from fresh key limes