The Rusty Pelican has been a South Florida institution for almost 40 years. But recently, the old bird got a makeover. Patrons will notice the changes instantly, including modern contemporary décor (teal tufted booth walls, sleek orange accents, and sexy mood lighting) that creates a lively and comfortable vibe. Executive Chef Michael Gilligan has redesigned the menu as well, putting a creative spin on modern American small plates and entrées, including dishes like beer-battered grouper sliders and a duck confit, foie gras and goat cheese empanada. Guests can enjoy made-to-order ceviche or fresh shellfish, and “cocktail culture” (specialty cocktails, wines by the glass, and mouthwatering microbrews) on the outdoor patio. One thing that hasn’t changed: Diners can still admire the cityscape and waterfront views as they enjoy their meals.
Julia Ford-Carther, Gilt City Editor
Rusty Pelican Lunch Menu
Small Plates
choose one
From the Sea
Baked Crab Cake
grilled corn, chives, peppers, chipotle aioli
Ahi Tuna Taco
guacamole, shredded lettuce, espelette, fennel pollen
Lobster Crudo
cucumber, piquillo peppers, key lime dressing 9
Raw Bar
market oysters on the half shell, giant shrimp, lobster tail,
Florida Stone Crab claws, Alaskan King Crab legs
mignonette, cocktail and mustard sauces
Sushi
Spicy Tuna Roll
The Rusty Spider Roll {soft shell crab, avocado, cucumber}
Miami Roll (stone crab, guacamole, cucumber)
Bagel Roll (salmon, cream cheese, scallions)
Sashimi
sea bass, ahi tuna, columbia river salmon,
sea scallop
Fried Calamari
cayenne buttermilk marinade, smoked tomato marinara
Nigiri
Columbia River Salmon, eel, ahi tuna,
Poached Shrimp, sea bass
Sea Scallop Tiradito
Asian pear, passion fruit and citrus juices, scotch bonnet peppers
Sea Bass Ceviche
sweet potatoes, choclo, lime juice, aji amarillo, cilantro
G.L.T Slider
beer battered grouper, caper-lime remoulade, brioche bun
Three Tiered Seafood Platter
Oysters, shrimp, lobster, Alaskan King Crab legs, sushi roll, sashimi,
Florida Stone Crab Claws (seasonal), ceviche and tiradito
From the Land
All American Charcuterie Plate
Prosciutto: Berkshire, Iowa
Spicy Salami: Richmond, Virginia
Duck Prosciutto: Hudson Valley, NY
Sopressata: San Francisco, California
Crab Apple Mustard, Cornichons, Quince Paste
Eel and Foie Gras
tostones, ice wine “gelee” soy-truffle glaze
Steak Tartare “DIY”
filet mignon, garlic, shallots, parsley, capers, seasonings, quail egg
Duck Confit, Foie Gras and Goat Cheese Empanadas
sherry vinegar paint
Rusty Slider
burger, pickle, American cheese, special sauce
Pork Belly Skewer
caramelized apples, blood orange balsamic reduction
From the Garden
All American Cheese Plate
Aged Goat: Midnight Moon, Vermont
Mature Cheddar: California
Smokey Blue: Oregon
Grana: Wisconsin
Pear Mustard, Blood Orange Marmalade
Avocado Fries
tempura wedges, salsa roja
Caesar Salad
Parmesan custard, chiffonade romaine, cheese crisp
Wild Mushroom Ravioli
shaved truffles, porcini-sage essence
Fresh Tagliatelle
tomato-basil sauce, asparagus, herb oil
Sandwiches
served with the Rusty Pelican french fry cone
The Biscayne Burger
brioche bun, choice of cheeses, homemade pickles
Miami Spice Burger
buffalo mozzarella, grilled jalapenos, arugula, roasted pepper aioli
Grilled Chicken Sandwich
homemade ciabatta bread, provolone, roasted peppers, arugula,
Lobster Salad Roll
mayo, cucumber, celery and tomato, terra chips
G.L.T
beer battered grouper, lettuce, tomato, caper-lime remoulade, brioche bun
Liquid and Leaf
The Rusty
heirloom tomatoes, hearts of palm, avocado, mache, lotus root chips, vanilla-jalapeno vinaigrette
The Pelican
mesclun greens, cucumber, teardrop tomatoes, fried plantains, grain mustard aioli
Baby Goat Cheese Salad
midnight moon goat cheese, golden baby beets, beet jelly, baby arugula, passion fruit dressing
Traditional Caesar Salad
romaine lettuce, citrus Caesar dressing, ciabatta bread croutons
The Duck
soy-honey roasted duck breast, three bean salad, pee wee potatoes
mache, hazelnut vinaigrette
Baby Octopus Greek
grilled baby octopus, feta cheese, cumber, plum tomatoes, red onions,
kalamata olives, oregano, red wine vinaigrette
The Shrimp
grilled shrimp, rice noodles, snow peas, bean sprouts, peppers,
ginger-miso dressing
Tableside Poured Bouillabaisse
Lobster Bisque, Lobster, Sea Scallops, Crab
Roasted Tomatoes, Toasted Corn Relish
Wild Mushroom Cappuccino
Porcini Dust, Truffle Froth
Classics From the Grill
8 oz. Filet Mignon
12 oz. New York Strip
16 oz. Bone in Rib Eye
Maine or Florida Lobster Tail
Giant Shrimp (5)
Local Sea Bass
Columbia River Salmon
Surf ‘n’ Turf
Rusty Pelican Dinner Menu
Small Plates
choose one
From the Sea
Baked Crab Cake
grilled corn, chives, peppers, chipotle aioli
Ahi Tuna Taco
guacamole, shredded lettuce, espelette, fennel pollen
Lobster Crudo
cucumber, piquillo peppers, key lime dressing 9
Raw Bar
market oysters on the half shell, giant shrimp, lobster tail,
Florida Stone Crab claws, Alaskan King Crab legs
mignonette, cocktail and mustard sauces
Sushi
Spicy Tuna Roll
The Rusty Spider Roll (soft shell crab, avocado, cucumber)
Miami Roll (stone crab, guacamole, cucumber)
Bagel Roll (salmon, cream cheese, scallions)
Sashimi
sea bass, ahi tuna, columbia river salmon,
sea scallop
Fried Calamari
cayenne buttermilk marinade, smoked tomato marinara
Nigiri
Columbia River salmon, eel, ahi tuna,
Poached shrimp, sea bass
Sea scallop tiradito
Asian pear, passion fruit and citrus juices, scotch bonnet peppers
Sea Bass Ceviche
sweet potatoes, choclo, lime juice, aji amarillo, cilantro
G.L.T Slider
beer battered grouper, caper-lime remoulade, brioche bun
Three Tiered Seafood Platter
Oysters, shrimp, lobster, Alaskan King Crab Legs, sushi roll, sashimi,
Florida Stone Crab Claws (seasonal), ceviche and tiradito
From the Land
All American Charcuterie Plate
Prosciutto: Berkshire, Iowa
Spicy Salami: Richmond, Virginia
Duck Prosciutto: Hudson Valley, NY
Sopressata: San Francisco, California
Crab Apple Mustard, Cornichons, Quince Paste
Eel and Foie Gras
tostones, ice wine “gelee” soy-truffle glaze
Steak Tartare “DIY”
filet mignon, garlic, shallots, parsley, capers, seasonings, quail egg
Duck Confit, Foie Gras and Goat Cheese Empanadas
sherry vinegar paint
Rusty Slider
burger, pickle, American cheese, special sauce
Pork Belly Skewer
caramelized apples, blood orange balsamic reduction
From the Garden
All American Cheese Plate
Aged Goat: Midnight Moon, Vermont
Mature Cheddar: California
Smokey Blue: Oregon
Grana: Wisconsin
Pear Mustard, Blood Orange Marmalade
Avocado Fries
tempura wedges, salsa roja
Caesar Salad
Parmesan custard, chiffonade romaine, cheese crisp
The Rusty
heirloom tomatoes, hearts of palm, avocado, mache,
lotus root chips, vanilla-jalapeno vinaigrette
The Pelican
mesclun greens, cucumber, teardrop tomatoes,
fried plantains, grain mustard aioli
Baby Goat Cheese Salad
midnight moon goat cheese, golden baby beets,
beet jelly, baby arugula, passion fruit dressing
Entrées
From the Sea
Pan Seared Day Boat Sea Scallops
brioche bun, choice of cheeses, homemade pickles
Crispy Fried Whole Local Red Snapper
buffalo mozzarella, grilled jalapenos, arugula, roasted pepper aioli
Baked Columbia River Salmon Roulade
sweet water prawns, foie gras, teardrop tomato ceviche, braised leek fondue
Sauteed Local Black Sea Bass
green and white asparagus, jasmine rice, cinnamon broth
From the Land
Grilled Filet Mignon
pork belly and pee-wee potato hash, Cabernet reduction
Boneless Half Roasted Organic Chicken
roasted garlic mashed potatoes, baby vegetables, red wine vinegar sauce
Duck Fat Fried Australian Lamb Loin
wrapped in phyllo pastry, caramelized onions, sweet potato puree, mint jus
Poached Long Island Duck Breast
swiss chard, parsnips, cracklin’, chanterelles
From the Garden
Wild Mushroom Ravioli
shaved truffles, porcini-sage essence
Fresh Tagliatelle
tomato-basil sauce, asparagus, herb oil
Classics From the Grill
8 oz. Filet Mignon
12 oz. New York Strip
16 oz. Bone in Rib Eye
Maine or Florida Lobster Tail
Giant Shrimp (5)
Local Sea Bass
Columbia River Salmon
Surf ‘n’ Turf