Fried Seafood Platters
Fish and Chips...........................................................................14
Gulf fish fried English style with tartar sauce, served with fries
Wines
House Premium Wines
Copperidge Fine California Wine.................................. (Glass) 5 (9 oz. Carafe) 7
Varietals: Chardonnay, Pinot Grigio, Merlot, Cabernet Sauvignon
Fried Coconut Shrimp..............................................................15
Salmon Creek by Bronco Winery, California...................................... (Bottle) 14
Large Gulf Shrimp....................................................................15
Combo Platter............................................................................16
Chardonnay – Kendall Jackson California – Medium, full body 8.5022
Pinot Grigio – Maso Canali Italy – Full body, richer wine
8.5022
Sauvignon Blanc – White Haven New Zealand – Crisp, clean finish8.50 22
Chardonnay – Sonoma Cutrer California – Oakiness, notes of honeysuckle 9.5028
Coconut crusted shrimp served with pineapple rum dipping sauce and fries
Fresh shrimp fried to perfection with cocktail sauce, served with fries
Shrimp, scallops, fish from the Gulf, served with fries
Varietals: Chardonnay, Pinot Noir, Pinot Grigio, Merlot, Cabernet
Fried Seafood Platters served with fries and cole slaw
Add fried onion strings 2.00
White Wines
Turtles has attractively priced these quality wines. Enjoy!
Red Wines
Sides
Mac and Cheese en Casserole 4
Maine Lobster Tail 9 • Fried Onion Strings 3
Fries 3 • Loaded Baked Potato 3 • Asparagus 3
Ice Cream Bar Sundae, Key Lime Pie or Turtle Pie 2.50
Full Portions 4.50 • Sampler Combo Platter 7
California – Plum, red raspberry, smooth tannin
Red Blend – Columbia Valley 2011
8.5022
Cabernet Sauvignon – Gregg Norman
8.5023
Washington State – Cabernet, merlot and syrah
California – Plums, black currant, medium finish
Champagne / Brut
Turtles Tropical Specialty Drinks
Bay Breeze................................................ 7
Malibu Bay Breeze............................. 7.50
on Little Sarasota Bay
On your wedding day everything should be as perfect and carefree as you
imagined.
Private Party Facilities
Malibu Rum, pineapple juice and cranberry juice
Orange Crush...................................... 7.50
A refreshing mix of Absolute Mandarin vodka,
fresh orange juice and a splash of Sprite
Key Lime Colada..................................... 8
A fresh mix of pineapple, coconut and key lime
juices blended with Naked Turtle and served
with a dark rum floater
30 minute pick up on anything on our menu 941-346-2207
Turtles adds 18% gratuity to parties of 8 or more. We gladly accept cash, Visa, MasterCard or
Discover for payment. Group function menus available for weddings, rehearsal dinners and
parties. Come by Boat Marker #48!
A delicious mix of coconut rum, pineapple juice,
orange juice, a dash of grenadine and topped
with a dark rum floater
Strawberry Daiquiri............................... 8
Frozen strawberry delight blended with tequila
Premium Jose Cuervo tequila, Cointreau and
fresh lime juice topped with a Gran Gala floater
served on the rocks with or without a salted rim
Rum Runner............................................. 9
Mango Margarita..................................... 8
Blend of frozen fresh mango puree and tequila
Dinner Menu
A tropical concoction made with dark rum,
light rum, pineapple and blackberry brandies
combined with OJ, pineapple and grenadine
then topped with a dark rum floater
Draft Beers
Bud Light
Goose Island
Budweiser’s flagship beer
IPA micro brew
Stella Artois
Shock Top
Belgian delight
Express food to go!!!
Horizons’ Beach Ball.............................. 8
Turtles Cuervo Margarita...................... 8
Available 25 - 200 PP
Banquet Lunch Menu From 12.95 - 14.95
Banquet Dinner Menu From 25.00 - 36.00
Why not have it on the bay!
SplitBottle
Korbel Brut California champagne (89 w.e.)
922
Chandon Brut California “classic” (90 w.e.)26
Our house vodka mixed with pineapple
and topped with a splash of cranberry
Wedding Reception Package
GlassBottle
Pinot Noir – Le Grand France – Aromas of cocoa, spice and soft tannins7.50 18
Malbac – Conquista Argentina – Plum and dark cherry characters 8.5022
Merlot – Francis Ford Coppola
8.5022
Dessert Samplers
GlassBottle
Seasonal brew selection
Negra Modelo
Mexican, smooth, rich, not heavy
Darwin’s
Sarasota’s award-winning
micro brew
Bottled Beers
Domestic
Bud Light • Budweiser • Coors Light • Dead Guy Ale • Kona Longboard Lager
Landshark Lager • Michelob Ultra • Miller Lite • O’Doul’s – N.A.
Red Bridge (Gluten Free) • Sam Adams • Yuengling
Import
Beck’s – N.A. • Corona • Corona Light • Heineken
Turtles, an Island Tradition for 29 Years.
Starters / To Share
Dinner Salad Plates
Dinner Specialties
Jumbo Chicken Wings............................................................ (½ doz.) 6
Caesar Salad Combo............................................................................12
Orange Pecan Chicken...................................................................... 13
Crab Stuffed Mushrooms......................................................................6
Fresh Garden Salad Combo................................................................12
Potato Crusted Haddock.................................................................. 13
Fried, plain or with a mild, medium or hot sauce
Large mushrooms, topped with crab stuffing served en casserole
topped with melted cheese combination
Gulf Fish Bites........................................................................................7
Our traditional caesar salad with choice of grilled shrimp or North Atlantic salmon
Our house salad with choice of Atlantic haddock or grilled chicken breast
1905 Salad.............................................................................................12
Grouper and mahi-mahi fried and served with tartar sauce
Hearts of romaine with greek olives, diced tomatoes, ham and swiss cheese,
tossed in our homemade dressing
Shrimp and Cold Water Clams Flatbread.........................................7
Bay Side Salad......................................................................................12
Shrimp and cold water clams served with a white sauce and melted cheese
Bang-Bang Shrimp..................................................................................8
Crispy, fried Gulf shrimp tossed in a sweet and spicy sauce
Coconut Crusted Shrimp......................................................................8
Large shrimp fried with a pineapple rum dipping sauce
Crab Cake................................................................................................8
Turtles 50/50 mixture of lump blue crab meat and Alaskan pollock,
grilled and served with dijonnaise sauce
Fried Calamari........................................................................................8
Baked breast with orange pecan butter
Coated with shredded potato and baked, topped with key lime beurre blanc sauce
Shrimp and Crab Au Gratin............................................................ 13
En casserole topped with mixed cheeses
Coconut Crusted Mahi-Mahi........................................................... 16
Fried gulf fish topped with a pineapple rum sauce
North Atlantic Salmon..................................................................... 17
Fried bay scallops with mandarin oranges, sun-dried cranberries,
diced tomatoes, hearts of palm and chunks of mango over field greens.
Italian dressing served on the side.
Wild caught cold water salmon topped with a dill cream sauce
Turtle Salad...........................................................................................14
Georges Bank Sea Scallops.............................................................. 18
Grilled gulf shrimp with mandarin oranges, sun-dried cranberries,
diced tomatoes, hearts of palm and chunks of mango over field greens
with our Italian dressing
Hand Helds
Baked Stuffed Shrimp...................................................................... 18
Crab stuffed with key lime beurre blanc sauce
Broiled sea scallops in a casserole with key lime beurre blanc sauce
Angus Beef Prime Rib............................................................(8 oz.) 19
(12 oz.) 26
Gulf of Mexico Grouper.................................................................... 19
Choice beef, slow roasted with natural juices Grilled, blackened or fried
Ahi-Tuna.............................................................................................. 20
Hand breaded to order and served with our housemade marinara sauce
Cheeseburger in Paradise............................................................9
Sesame crusted eight ounce filet with wasabi and soy sauce
1/3 lb Black Angus Beef served with tomato, lettuce and onion
Shrimp Cocktail......................................................................................8
Add mushrooms, bacon or blue cheese dressing .75 each
Grilled salmon steak topped with dill cream sauce and seared Georges Bank
sea scallops drizzled with key lime beurre blanc sauce
Large shrimp with cocktail sauce, classic presentation
Turtles Nachos........................................................................................8
Crispy tortilla chips topped with spiced ground beef, lettuce, fresh pico de gallo
and sour cream with melted cheddar and monterey jack cheeses
Ahi-Tuna...................................................................................................9
Sesame crusted and sliced with a wasabi and soy sauce, sushi grade
P.E.I. Mussels...........................................................................................9
Sautéed in a white wine sauce with dipping bread
Chivito Steak Sandwich.............................................................10
South American favorite with cheese, roasted red pepper
and sautéed onions topped with sliced boiled egg and salsa
North Atlantic Swordfish................................................................. 21
North Atlantic Salmon BLT.......................................................10
Pounded veal with a rich marsala wine sauce served with fettuccine alfredo
Grilled with a dill sauce
New England Clam Chowder.................................... (Cup) 4 (Bowl) 6
Gulf of Mexico Mahi-Mahi........................................................12
Grilled, blackened or fried
Gulf of Mexico Grouper.............................................................15
Creamy with a touch of sherry wine
Side Salads
Caesar Salad..................................................................................4
Hearts of romaine with our house caesar dressing and croutons
Fresh Garden Salad......................................................................4
Tomato, cucumber, red onion and red cabbage with Ken’s Italian dressing
Kale Salad.......................................................................................7
Served with almonds, cranberries, tomatoes and feta cheese with greek dressing
Lump Bleu Cheese Lettuce Wedge.............................................7
Served with bacon, boiled egg and bleu cheese dressing
Veal Marsala....................................................................................... 21
Ten ounce cut, thick choice beef cooked to order topped with onion strings
Mixed Grille........................................................................................ 23
Gulf grouper and large shrimp grilled with lemon pepper
Petite Filet with Baked Stuffed Shrimp........................................ 23
Six ounce filet mignon with large crab stuffed shrimp
Hand Helds served with choice of
fries, fried onion strings or cole slaw
Traditional cream based
Signature Crab Bisque................................................ (Cup) 4 (Bowl) 6
Baked with a parmesan crust
Filet Mignon........................................................................................ 23
Grilled, blackened or fried
Soups
North Atlantic Salmon/Sea Scallops Combo................................ 20
½ Rack of Lamb................................................................................. 24
Australian lamb cooked to order served with mint jelly
Maine Lobster Tail with Baked Stuffed Shrimp.......................... 26
Four ounce sautéed Maine lobster tail and large crab
stuffed shrimp with key lime beurre blanc sauce
Turtles
An Island Tradition
Few sites on Siesta Key hold more tropical allure than Turtles Restaurant.
With its majestic coconut palms and spectacular view of Little Sarasota Bay,
Turtles has been luring customers to its doors since 1986 when its local owners
opened it to the public. It is our goal to combine the charm of this romantic
waterfront setting with a dedication to offering only the freshest seafood and
other fine cuisine at reasonable prices in a casual, friendly atmosphere. “Enjoy
our little bit of paradise…”
There is a risk associated with consuming raw or under cooked seafood or animal proteins,
especially among consumers with weak or suppressed immune systems. If you may be or
are unsure if you are at risk, you should only eat thoroughly cooked food.
Maine Lobster Tail with Filet Mignon........................................... 28
Four ounce sautéed Maine lobster tail with 6 oz. grilled choice petite filet
Shrimp and Crab Scampi................................................................. 18
Shrimp sautéed in a lemon garlic cream broth served
over linguine and topped with lump blue crab meat
Frutti di Mare..................................................................................... 20
Shrimp, clams, mussels, fish, scallops, sweet Italian sausage
Turtles twist on a classic Italian seafood dish served over pasta
Lasagna Bolognese............................................................................ 14
Lasagna served en casserole with a rich meat sauce combined with pork,
ground beef and sausage layered with a bechemel sauce, then baked to perfection
All Dinner Specialties except pasta dishes are served with
fresh vegetables and starch, hot rolls and butter
Add garden or caesar salad 2.50
Pasta Dishes served with garden salad and rolls