Bonefish grill menu

Bonefish Grill is an American casual dining seafood restaurant chain owned and operated by Bloomin’ Brands, headquartered in Tampa, Florida. The company was founded on January 15, 2000 in St. Petersburg, Florida by Tim Curci and Chris Parker.

Bloomin’ Brands acquired Bonefish Grill on October 5, 2001. At the time, the company had three locations. In 2006, Bonefish Grill announced the opening of its 100th restaurant. As of December 27, 2015, Bloomin’ Brands had five franchised Bonefish Grill restaurants and 210 corporate owned and operated Bonefish Grills across 28 states.

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STARTERS & SHARING

h Bang Bang Shrimp® crispy shrimp, tossed in our
signature creamy, spicy sauce (790 cal) 10.9
Ahi Tuna Sashimi* premium sushi grade, sesame-seared
rare with wasabi and pickled ginger
regular (340 cal) 12.7 | large (640 cal) 19.4
Imperial Dip delicious blend of tender shrimp, bay scallops,
lump crab, Mozzarella and Parmesan cheeses, served with
seasoned house-made tortilla chips (1130 cal) 9.9
Maryland-Style Crab Cakes jumbo lump crab cakes
with red rémoulade sauce (490 cal) 14.7
Prince Edward Island Mussels Josephine®
tomatoes, red onion, garlic, basil and lemon
wine sauce (1180 cal) 11.9
Wagyu Beef & Ginger Potstickers pan-seared with
crispy onions and soy sauce (650 cal) 9.4
Calamari flash-fried with peppers and sweet, spicy
Asian sauce (1160 cal) 11.1
Thai Coconut Shrimp six jumbo shrimp with sweet
Thai chile sauce (620 cal) 10.9

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SOUPS & GREENS

Add Blue cheese or Feta (110 cal) to any salad for 1.5
Corn Chowder & Lump Crab with a hint of bacon cup (240 cal) 4.9 | bowl (380 cal) 5.9
Bonefish House Salad hearts of palm, Kalamata olives, tomatoes and
citrus herb vinaigrette (240 cal) 4.9
with an entrée 3.9 | as an entrée (370 cal) 8.5
Classic Caesar Salad with house-made garlic croutons (500 cal) 4.9
with an entrée 3.9 | as an entrée (510 cal) 8.5
Bonefish Cobb Salad romaine and kale, tomato, egg, Blue cheese
crumbles, fresh avocado and bacon, tossed in a ranch dressing
with wood-grilled shrimp (930 cal) or chicken (1000 cal) 16.1
Grilled Salmon* Superfood Salad romaine and kale, ancient grains, Feta, avocado, pickled onions and
sweet potato bites, tossed in our house vinaigrette, finished with a citrus aioli (1180 cal) 17.1
Add one of the following toppings
to your salad for 6
Wood-Grilled Chicken (230 cal)
Wood-Grilled Shrimp (160 cal)
Wood-Grilled Salmon* (330 cal)

GRILLED FISH

Our fish is lightly seasoned and wood-grilled. Served with choice of two signature sides
Chilean Sea Bass (480 cal) 32.9 | sm (340 cal) 28.9
Caribbean Cobia (490 cal) 26.5 | sm (410 cal) 23.5
Atlantic Salmon* (430 cal) 20.7 | sm (330 cal) 18.5
Georges Bank Scallops & Shrimp (250 cal) 20.7
Ahi Tuna Steak* (220 cal) 19.9
Rainbow Trout (410 cal) 19.1
We are committed to providing the finest fish so our menu changes regularly based on availability.
Enjoy your fish with a freshly grilled lemon or
choose from one of our Signature Sauces:
Lime Tomato Garlic (80 cal)
Mango Salsa (70 cal)
Chimichurri Sauce (130 cal)
Pan Asian Sauce (70 cal)
Lemon Butter (60 cal)

SEAFOOD SPECIALTIES

with choice of two signature sides
Cod Imperial stuffed with shrimp, scallops, crabmeat, Mozzarella and Parmesan cheeses and lemon
caper butter (470 cal) 21.9
Dynamite-Style Shrimp wood-grilled shrimp topped with dynamite aioli and Feta cheese crumbles (470 cal) 19.9
Pecan Parmesan-Crusted Rainbow Trout artichoke hearts, fresh basil and lemon butter (790 cal) 21.4
h Cobia Piccata & Shrimp sautéed golden brown, topped with grape tomatoes in a lemon caper butter sauce (570 cal) 27.5
Crab-Crusted Cod garlic and crab crumb dusted, topped with lump crab, white wine lemon butter sauce (450 cal) 21.9
Cold Water Lobster Tails 5-6 oz lobster tail, seasoned and steamed, served with warm drawn butter
Single Tail entrée (300 cal) 18.9 | Twin Tail entrée (590 cal) 30.9

FROM THE LAND

with choice of two signature sides
Filet Mignon* 6 oz USDA seasoned and wood-grilled (240 cal) 22.9 | 8 oz (310 cal) 26.5
Bone-In Ribeye Steak* 18 oz steakhouse style (1150 cal) 28.8
The Angler’s Sirloin Steak* 6 oz center cut (220 cal) 17.5
Sirloin* & Crab Cake Dinner 6 oz center cut sirloin and a Maryland-style
crab cake (510 cal) 21.9 | upgrade to filet mignon* (530 cal) add 8
Lily’s Chicken® goat cheese, spinach, artichoke hearts and lemon
basil sauce (470 cal) 16.2
Enjoy it Surf & Turf style by adding one
of the following to your entrée:
Wood-Grilled Shrimp Skewer (160 cal) 6
Cold Water Lobster Tail (300 cal) 13

HAND-HELDS & BOWLS

Thermidor Gnocchi sweet lobster chunks and tender shrimp sautéed with golden-brown potato gnocchi, mushrooms,
peas and fresh tomatoes tossed in lobster-sherry cream sauce (1030 cal) 19.7
Cod Fish & Chips generous portion of crispy Cod, served with tartar, french fries and malt vinegar on the side (1030 cal) 15.9
Half-Pound Wagyu Beef Burger* toasted bun, fully dressed with sharp Cheddar and special sauce, with french fries
(1510 cal) 14.9 | add bacon (60 cal) or avocado (35 cal) .9 each
Blackened Baja Fish Tacos three warm tortillas, blackened Cod, mango salsa, shredded cabbage, lime crema,
with french fries (1230 cal) 14.5
Bang Bang Shrimp® Tacos three warm tortillas, our signature Bang Bang Shrimp®, greens, tomatoes,
sour cream, with french fries (1570 cal) 14.9
Spicy Tuna* Bowl premium sushi grade, sesame-seared rare, avocado, sweet chile sauce, jasmine rice,
mango salsa (990 cal) 16.4
Shrimp Pad Thai rice noodles, green onions, peanuts, egg and traditional Pad Thai sauce (970 cal) 15.4

SIGNATURE SIDES

à la carte 3
Garlic Whipped Potatoes (220 cal)
Potatoes Au Gratin (260 cal)
Jasmine Rice (210 cal)
Coleslaw (180 cal)
Seasonal Vegetables (30-150 cal)

PREMIUM SIDES

with entrée 4 | à la carte 7
Applewood Bacon Mac & Cheese (740 cal)
Steamed Asparagus (50 cal)
Crispy Brussels Sprouts with Ham (610 cal)
*THESE ITEMS ARE COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH,
OR EGGS WHICH MAY CONTAIN HARMFUL BACTERIA MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS OR DEATH,
ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
T4 BM2
2,000 calories a day is used for general nutrition advice, but calorie needs vary.

WINES

by category, from lighter & milder, to more intense & full-bodied
6 oz: White, Rosé, Red or Sparkling Split (150 cal)
Bottle: White, Rosé or Red (650 cal) Sparkling (600 cal)

SPARKLING / BUBBLES / ROSÉ

crisp dry “Brut” or delicate strawberry & pear “Rosé”
Chandon Brut Sparkling 187ml Split 11
Chandon Rosé Sparkling 187ml Split 12
Beringer White Zinfandel, CA 6.3 | 23
Saved Magic Maker Rosé, CA 8.9 | 34
Perrier Jouet “Grand Brut” Champagne, France 69

WHITES / PINOT GRIGIO

light, floral aromas with fruity mango & pineapple flavors
Jacob’s Creek Moscato, Australia 6.9 | 26
Chateau Ste. Michelle Riesling, WA 7.4 | 28
Ecco Domani Pinot Grigio, Italy 6.9 | 26
King Estate Pinot Gris, Willamette Valley, OR 9.9 | 38
Santa Margherita Pinot Grigio, Alto Adige, Italy 12.7 | 49

SAUVIGNON BLANC

herbal aromas with grapefruit, stone fruit accents
Merryvale “Starmont”, Napa Valley 9.1 | 35
Kim Crawford, Marlborough, New Zealand 13.2 | 51

CHARDONNAY

light oak, crisp flavor to full-bodied mouthfeels with hints of caramel
La Terre, CA 6.3
William Hill, Central Coast 7.1 | 27
J. Lohr “Riverstone”, Monterey 8.9 | 34
Kendall-Jackson “V.R.”, CA 10.1 | 39
Coppola “Director’s Cut”, Russian River 10.7 | 41
Sonoma-Cutrer, Russian River Ranches 14.7 | 57
Cakebread Cellars, Napa Valley 69

PINOT NOIR

earthy aromas with bright cherry, dark cherry fruit flavors
Silver Gate, CA 6.9 | 26
Acrobat by King Estate, Willamette Valley, OR 9 | 35
La Crema, Sonoma Coast 13.2 | 51
Meiomi, Santa Barbara-Monterey-Sonoma Coast 11.7 | 45

REDS / BLENDS

full-flavored with hints of blackberry, blueberry & pomegranate
Ménage à Trois Red Blend, CA 8.1 | 31
Villa Antinori “Super Tuscan” Red, Italy 11.7 | 45
Broquel Malbec, Mendoza, Argentina 9 | 35
Dona Paula “Los Cardos” Malbec, Argentina 7.9 | 29
The Federalist Zinfandel, Lodi, CA 9.5 | 36
Stags’ Leap Petite Sirah, Napa Valley 69

MERLOT / CABERNET

full-flavored with heavy backbone, black currant & deep cherry flavors
Sycamore Lane Merlot or Cabernet Sauvignon, CA 6.3
Columbia Crest “Grand Estates” Merlot, WA 8.1 | 31
Charles & Charles Cabernet Blend, Columbia Valley, WA 8.7 | 33
Louis Martini Cabernet Sauvignon, CA 9.5 | 36
Francis Coppola Black Label Claret, CA 11.2 | 43
Hess “Allomi” Cabernet Sauvignon, Napa Valley 15.2 | 57

DESSERTS

Macadamia Nut Brownie
flourless brownie, raspberry sauce, vanilla ice cream, sprinkled
with macadamia nuts (990 cal) 7.5
Key Lime Pie
with roasted pecan crust (860 cal) 7.1
h Seasonal Crème Brûlée
with fresh whipped cream (410-960 cal) 7.5
Jen’s Jamaican Coconut Pie™
creamy coconut custard, Myers’s Rum sauce and fresh
whipped cream (800 cal) 6.5

MARTINIS

Bonefish Pomegranate Martini
house-infused with Fris vodka, pomegranate and fresh mango (250 cal) 8.9
Contemporary Cosmo
Absolut Lime, cranberry, fresh lime sour, with a hint of St. Germain liqueur for
a modern twist on the classic Cosmopolitan (190 cal) 9.4
Fresh Raspberry Martini
Reyka small-batch vodka, hand-muddled red raspberries and
fresh-squeezed lemon juice (230 cal) 9.9
Tropic Heat Martini
Absolut vodka house-infused with pineapples and the fresh flavors
of mango and lemon, finished with a thin slice of jalapeño for a slightly
spicy finish (190 cal) 9.4
Fresh Pineapple Martini
Malibu rum, St. Germain Elderflower liqueur, fresh pineapple, lemon
and vanilla bean simple syrup (190 cal) 9.9
Infused Manhattan
Maker’s 46 premium Kentucky bourbon, with a house-made infusion of
Cinzano Rosso vermouth, fresh rosemary and orange peel (170 cal) 10.9
h Espresso Martini
vanilla bean vodka, Kahlúa, Crème de Cacao and fresh-brewed
espresso (170 cal) 9.9

ROCKS

Smoked Old Fashioned
Woodford Reserve bourbon and a touch of maple with Angostura bitters
and Bordeaux cherry smoked with oak and served over a Colossal ice cube
(180 cal) 12.9
The Mule our signature twist on the classic Moscow Mule
Grey Goose, fresh lime, house-made ginger syrup, ginger beer
finished in a rustic copper mug with crushed ice, fresh mint and
candied ginger (240 cal) 8.5
h Parker’s Margarita founder Chris Parker’s favorite
finished with fresh OJ and Grand Marnier (150 cal) 8.4
Upgrade to Patrón +3
Patrón’s Perfect Cucumber Margarita
Patrón Silver, fresh lime and English cucumber, topped with a hint of
St. Germain Elderflower liqueur, rimmed with salt and pepper for a
perfect finish (150 cal) 9.9
h Coral Reef Punch
Bacardi Superior rum, Malibu rum, tropical flavors of passion fruit and
vanilla bean simple syrup, fresh-squeezed orange and pineapple juice,
bitters and fresh pineapple garnish (210 cal) 9.3
Modern Mojito
Bacardi Añejo Cuatro premium spiced rum with fresh mint, pure cane syrup
and sparkling soda (210 cal) 8.9
Signature Red or White Sangria
choice of Blackberry Red or Sparkling Mango White (190/220 cal) 6.5
BEERS local selections available

DRAFTS

Bud Light (130 cal) 4.2 | Blue Moon (200 cal) 5.4
Sam Adams Seasonal (170-200 cal) 5.4
BOTTLES
Michelob Ultra (90 cal) 4.6
Bud Light (110 cal) 4.2
Coors Light (100 cal) 4.2
Miller Lite (100 cal) 4.2
Budweiser (140 cal) 4.2
Corona Extra (150 cal) 5
Heineken (140 cal) 5
Stella Artois (150 cal) 5.4
Sam Adams Boston Lager (170 cal) 5.4
Newcastle (150 cal) 5
Guinness 14.9 oz (120 cal) 5.7
BM2 030519
SPIRIT-FREE
SPECIALTY Seasonal Flavored Iced Tea (90 cal)
HONEST®
ORGANIC ICED TEA (0 cal)
BOTTLED WATERS Acqua Panna Still 1L | San Pellegrino 1L (0 cal)
BEVERAGES B (100 cal) | Coke Zero Sugar (0 cal) | Diet Coke (0 cal)
Sprite (100 cal) | Dr Pepper (90 cal) | Barq’s Root Beer (100 cal)
Minute Maid Lemonade (90 cal) | Seagram’s Ginger Ale (90 cal)
HOT BEVERAGES Hot Tea (0 cal) | Coffee (0 cal)

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