Dinner Menu

Key Royale Golf Club Dinner Menu


Key Royale House Salad
Mixed greens with ripe Roma tomato, cucumber, Bermuda onion, shredded carrots and choice of dressings. Large 8 Small 4
Classic Caesar
Crisp romaine lettuce, shaved Parmesan and house made croutons tossed in our own tangy Caesar dressing.  Large 8 Small 4

Add to any Salad Grilled, Blackend or Coconut Shrimp 7 Grilled or Blackened Chicken Breast 5 Grilled or Blackened Salmon 6

House Smoked Salmon Mussels or Clams GF
Thinly sliced and served with capers, PEI mussels or Surf Clams steamed in white onions, dilled cream cheese and flatbreads. 12

Spicy Shrimp GF
Large Gulf Pink shrimp split, dusted with Cajun spice, char grilled and served over honey mustard. 12
Crabcake Royale
Jumbo lump blue crab and seasonings, panko crusted and sautéed, with Cajun remoulade. 14
Coconut Shrimp
Six butterflied and crispy coconut crusted shrimp with sweet chili dipping sauce. 9
Soup du Jour
Ask your server for today’s selections.
Cup 3.25 Bowl 4.25


Served with small House or Caesar salad, today’s seasonal vegetable, and potato or grain.

Filet Mignon GF
Classic seven-ounce bacon wrapped filet char grilled to your order, topped with demi-glace and served with a side of Béarnaise. 26
Rack of Lamb GF
New Zealand rack marinated and char grilled to your order, cut into chops and served over Rosemary demi 22
Gulf Catch of the Day GF
Pan seared or blackened catch of the day 25
Key Royale Salmon GF
Fresh Atlantic fillet grilled, blackened or sautéed to your order, finished with a sun-dried tomato and caper beurre blanc. 19
Chicken Parmesan
Boneless, skinless breast cutlet sautéed in Italian breadcrumbs, topped with marinara, mozzarella and parmesan, over linguine. 19
Eggplant Parmesan
Breaded eggplant rounds layered with basil leaves and mozzarella, baked with al fresco tomato sauce. 14
Veal Piccata
Veal scaloppini sautéed with shallots, capers, white wine and lemon butter. 19
Shrimp Scampi GF
Seven large domestic shrimp, split, sautéed with garlic and lemon and finished with fresh tomato and basil, white wine and garlic butter, over linguine. 19
Prime Rib GF
Dry rubbed, seared and very slowly roasted, cut to your order and served with horseradish, rosemary jus. 8oz. 17, 12 oz. 22, 16 oz. 27

Featured Wines

Franciscan 2013 Cabernet Sauvignon Napa Valley, Calif. This softly layered wine has a tannic bite that undergirds its lighter stylistic approach. Currant, cedar and vanilla play on the palate in pleasant, straightforward ways.  Bottle 35/Glass 9
Noble Vines 446 Monterey Chardonnay 2013 Monterey, Calif. Exhibits appealing aromas of ripe pear, pineapple and melon. Medium-bodied with a creamy mid-palate, this delightful wine offers flavors of peach and coconut, with hints of lemon and toasty vanilla spice. Bottle 25/Glass 6.25