Rj Gator - The Villages, FL

Tricolored tortilla chips loaded with chili, tomatoes, scallions, jalapenos, Cheddar Jack cheese, and sour cream. Served with a side of salsa.

Green beans are battered, seasoned, and topped with a dusting of parmesan cheese and served with ranch dipping sauce.

A half lb of fried frog legs served plain or buffalo style.

Tender chunks of alligator meat are either grilled or fried and paired with dipping sauce.

Grilled flour tortilla stuffed with diced chicken, smoked bacon crumbles and Cheddar Jack cheese. Served with salsa and sour cream.

A rich blend of cream, sherry and Atlantic blue crab meat.

Tender clam pieces are stewed in a creamy base with potatoes and onions, then topped with diced scallions.

Ground beef and spices topped with Cheddar Jack cheese.

A huge portion of jumbo clam strips. All buckets comes with fries, coleslaw, and either cocktail or tartar sauce.

Breaded pollock fried to golden. All buckets comes with fries, coleslaw, and either cocktail or tartar sauce.

Breaded Florida gulf shrimp. All buckets comes with fries, coleslaw, and either cocktail or tartar sauce.

A trio sampler of all three bucket. All buckets comes with fries, coleslaw, and either cocktail or tartar sauce.

Jumbo chicken wings tossed in sauce and served with blue cheese dressing.

Pulled pork and chopped smoked ham, topped with melted swiss cheese, mayonnaise, mustard, and pickle. Served on a pressed hoagie.

Large flour tortilla stuffed with grilled chicken, smoked bacon, greens, onion, Cheddar Jack cheese, and honey mustard dressing.

Blackened cod topped with lettuce, tomato, onion, and melted swiss. Served on grilled marble rye.

Grilled chicken and shrimp in Hawaiian sauce. Served with Floribbean black beans, and rice.

All white meat chicken salad topped with lettuce, tomato, and white American cheese on toasted marble rye.

Breaded chicken tenders tossed in sauce. Served with fries, celery sticks, and blue cheese dressing.

Your choice of either fish, chicken or shrimp, grilled jerk style then topped with an Indian river chipotle sauce and key lime sour cream. Served with Floribbean rice, seasoned black beans, and sweet plantains.

Grilled shrimp, andouille sausage, lettuce, red onion, pickle, and melted swiss. Served with fries.

Fried chicken breast tossed in your choice of wing sauce with lettuce, tomato, onion, and pickle on a brioche bun.

Grilled chicken breast topped with mushrooms, smoked bacon crumbles, honey mustard, and Cheddar Jack cheese. Served with broccoli and mashed potatoes.

Penne tossed in a garlic cream sauce with diced tomatoes, scallions, and asiago cheese.

Creamy, savory filling in a melt in your mouth flaky crust.

Blackened in a house blend of cajun spices then grilled and served with Floribbean rice and seasoned black beans.

Fillet lightly dusted in cornmeal and fried golden and served with fries, hush puppies, and coleslaw.

16 oz wild caught, North Atlantic haddock fillet, fried and served with fries, coleslaw and tartar sauce.

Eight ounces salmon fillet of wild caught salmon brushed with a bourbon glaze and grilled and served with mashed potatoes and broccoli.

Florida gulf shrimp battered and rolled in coconut flakes. Served with Floribbean black beans and rice, and sweet plantains.

Gulf snapper fillet prepared grilled, blackened, broiled or fried. Served with fries and coleslaw.

Romaine blend tossed in sesame orange dressing topped with toasted sliced almonds, crispy fried noodles, and chopped scallions.

Romaine blend topped with grilled chicken tenders diced tomato, red onion, smoked bacon crumbles, and Cheddar Jack cheese. Served with honey mustard dressing.

Chicken salad served on a bed of mixed greens, carrots strawberries, Cheddar Jack cheese, and ranch dressing.

Mixed greens topped with strawberries, grilled chicken, candied walnuts, blue cheese crumbles, and a balsamic vinaigrette.

Romaine blend topped with tomato, avocado, bacon bits, Cheddar Jack cheese, sliced egg, and buttermilk ranch dressing.

Seven pepper ahi tuna salad lightly dusted and seared. Served over greens with diced tomatoes, red onion, bacon crumbles, gorgonzola cheese, and a balsamic vinaigrette.

Paired with lettuce, tomato, and onion.

Topped with lettuce tomato, Cheddar Jack cheese, fried onion strings, and signature coconut rum glaze.

Topped with lettuce, tomato, onion, Cheddar cheese, pickles, and a double portion of bacon.

Topped with sauteed button mushrooms and swiss cheese. Served with fries.