Grille 54 - Citrus Park

Appetizers

• Spinach Bread

  An oven baked loaf of French bread filled with butter, spinach, garlic, and Parmesan cheese. Served with our house red sauce for dipping!

• Buffalo Chicken Eggrolls (4pc)

  Crispy chicken tossed with buffalo sauce and Asian slaw, dressed with blue cheese sauce & sweet Thai sauce.

• Lobster Tacos

  Maine lobster meat, corn, avocado, adobo mayo & Napa cabbage with a green tomato salsa.

• Maine Lobster Rolls

  New England Style lobster roll. Fresh cooked lobster meat, tossed with mayonnaise, celery, & onions served on grilled mini buns.

• Pepperoni Bread

  Oven baked homemade Italian bread stuffed with pepperoni. Served with a side of Alfredo cheese sauce.

• Grilled Scallops

  Bacon wrapped, wood-grilled, and served with honey- jalapeño sauce.

• Risotto Balls

  Sausage & Parmesan served with marinara sauce & buffalo chicken with a spicy mascarpone cheese sauce.

• Beef Carpaccio

  Rare beef tenderloin pounded paper thin, topped with arugula, capers, shaved Parmesan, and extra-virgin olive oil served with baked crostinis.

• Meatballs

  Traditional Italian hand-rolled meatballs topped with authentic Italian tomato sauce & sweet mascarpone cheese.

• Spicy Fire Roasted Shrimp

  Simmered in garlic-thyme butter and served with freshly baked crostinis.

• Spinach and Lobster Dip

  Creamy artisan cheese blended with Maine Lobster and fresh spinach served with homemade tortilla points.

• Eggplant Tier

  Breaded eggplant layered with mozzarella, tomatoes, arugula, & fresh basil. Topped with shaved Parmesan then drizzled with extra-virgin olive & aged balsamic vinegar. (Served hot or cold).

• Sriracha Chicken Skewers

  Sriracha marinated chicken skewers, grilled, and served over Asian slaw.

• Fried Calamari

  Dusted calamari flash-fried and served with spicy marinara sauce. Try it Roberto Style: topped with a sweet and spicy mixture of peppers & vinegar and served with a Sweet Pepper aioli.

• Maryland Style Crab Cakes

  As authentic as you can get. Seasoned jumbo lump Maryland Blue Crab meat served with a garlic aioli.

Soups

• Soup du Jour

  A daily selection of homemade soup by our chef.

• Crab Bisque

  Fresh snow crab in a rich sherry cream bisque.

• French Onion

  Our version of the French classic.

Entree Salads

• Filet Tip Goat Cheese Salad

  With balsamic grilled filet tips, assorted field greens, goat cheese medallion, red bell peppers, mandarin oranges, red onions, & roasted pine nuts. Served with raspberry-walnut vinaigrette.

• Cobb Salad

  Crisp greens, avocado, tomatoes, bleu cheese, roasted pine nuts, smoked bacon, egg, and garlic-roasted croutons. Topped with wood-grilled chicken and served with a citrus-herb vinaigrette.

• Maine Lobster Wedge Salad

  Fresh Maine lobster meat, roasted corn, diced tomato, & smoked bacon dressed with our spicy-creamy Italian dressing.

• Greek Salad

  Fresh Iceberg with tomatoes, cucumbers, Kalamata olives, pepperoncinis, red onions, and feta cheese served with our signature Greek vinaigrette. All topped with wood-grilled chicken.

• Chicken Caesar Salad

  Romaine lettuce, Parmesan, and garlic-roasted croutons tossed in our homemade Caesar dressing and topped with wood-grilled chicken.

Italian Specialties

• Fettuccine Alfredo

  Tossed in a rich Parmesan cream sauce topped with a wood-grilled chicken breast.

• Baked Lasagna

  With seasoned meats and cheese. Topped with our house red sauce.

• Baked Penne

  Al dente pasta served with our homemade meatballs, sausage, and fresh chopped tomatoes, all topped with mozzarella and baked in a piping hot cast-iron skillet.

• Homemade Potato Gnocchi

  Served with Gorgonzola cheese sauce, Italian ham & fresh peas.

• Chicken Cordon Bleu

  Chicken breast stuffed with ham, Swiss & Cheddar cheeses, breaded and pan seared topped with Alfredo sauce. Served with mashed potatoes and vegetable of the day.

• Chicken Piccata

  Sautéed with capers and lemon-butter sauce served on a bed of pasta.

• Vitello Scaffedi

  Veal scallopini with asparagus, artichokes, tomatoes, and pine nuts served over mascarpone polenta served in a white wine butter sauce. No substitutions, please.

• Chilean Sea Bass Piccata Tower

  Chilean Seabass served over whipped garlic mash potatoes layered with tender spinach topped with piccata sauce.

• Lobster Risotto

  Sautéed Maine Lobster served in a truffled Romano butter with fresh basil and thyme.

• Chicken Parmesan

  Topped with mozzarella and our house red sauce, served with a side of pasta of the day.

• Eggplant Chicken Stack

  Eggplant Parmesan and grilled chicken breast topped with spinach cream sauce and mozzarella cheese. Served with pasta of the day.

• Saltimbocca Di Pollo

  Chicken scallopini, crisp prosciutto, and fresh sage with a cognac cream demi glaze all resting on roasted garlic puree and a bed of greens. Finished with baked mozzarella.

• Seafood Fra Diavolo

  Linguine topped with lobster, shrimp, and scallops, in a spicy red sauce. Make it risotto style.

• Pork Valentino

  Grilled pork medallions served with truffle mash potatoes in a porcini mushroom brandy cream sauce with broccoli, red peppers & corn.

Off The Wood Grille

All dishes are cooked on our oak burning wood-fired grill. Add soup, house, Caesar or wedge salad.

• Kobe Burger

  10oz burger cooked to temperature. Topped with Gouda cheese, prosciutto, onion rings and Kalamata olive aioli. Served with house cut black truffle fries.

• Blackened Mahi Mahi

  Blackened Mahi Mahi with roasted vegetable rice, asparagus spears & honey jalapeño sauce.

• Pesto Encrusted Grouper

  Served with eggplant fries & smoke gouda stuffed tater tots, topped with lemon ginger butter sauce.

• Nut and Seed Salmon

  Wood grilled fresh salmon served with vegetable couscous & broccoli spears. Accompanied with our saffron beurre blanc sauce.

• Parmesan Encrusted NY Strip Steak

  12 oz NY Strip topped with tomato Brushcetta and balsamic glaze. Served with a side of chorizo and smoked gouda mac & cheese.

• Filet w/ Mac & Cheese

  6oz filet with béarnaise sauce and port wine syrup with Lobster Mac. ADD 2oz or 4oz.

• Niman Ranch Sirloin

  10 oz sirloin served with asparagus spears and gorgonzola demi. Accompanied by a bleu cheese, spinach and mushroom risotto. ADD A Maine Lobster Tail.

• Chicken Florentine

  Twin wood-grilled chicken breasts topped with a spinach-cream sauce with mozzarella and diced tomato baked on top. Served with broccoli & garlic mashed potatoes. Make it pasta style.

• Italian Meatball Burger

  Fresh blend of Italian meats & herbs, wood grilled to perfection and topped with fresh mozzarella & crispy prosciutto. Served on a toasted Kaiser roll with garlic aioli, a side of marinara, and house-cut Parmesan garlic-butter fries.

• Chicken Benevento

  Wood-grilled chicken breast topped with goat cheese, oven roasted tomatoes, and artichoke hearts all drizzled with a balsamic glaze.

• Wood-Grilled Ribeye

  14oz ribeye with gorgonzola au gratin potatoes & broccoli served with gorgonzola demi. Make it a "King Seafood Ribeye" ADD ½ Maine Lobster Tail, Jumbo Scallop and Shrimp covered in a Scampi Sauce.

Premium A La Cart Sides

• Bleu Cheese, Spinach and Mushroom Risotto

• Lobster Mac & Cheese

• Chorizo & Smoked Gouda Mac & Cheese

• Gorgonzola Au Gratin Potatoes

• Onion Rings

• Truffle Fries