New Additions to All-Time-Favorites
Seasonal specials and new dishes destined to Become classics at Phillippi Creek Oyster Bar.
Just in time for the change in seasons comes innovative and delicious additions to the menu at the Phillippi Creek Oyster Bar.
Nearly two dozen of Chef Pedro Flores’s creations have been added to the already award-winning signature specialties that make Phillippi Creek a year round favorite with locals and winter visitors alike. The new items continue the Phillippi Creek Oyster Bar tradition of selecting locally-sourced seafood and farm-fresh ingredients served in generous portions to compose the most flavorful food to be discovered in Florida.
Phillippi Creek is known for its amazing appetizers. For hot appetizers, you’ll want to try the Shrimp & Spinach Fondue Flatbread ($8.95) and Roy’s Lump Crab Cake, (named for the owner), which will invigorate your taste buds at $9.95. A chilled selection includes the Wahoo Ceviche Cones (modern and incredibly refreshing) for $8.98. They are so decorated you’ll snap a photo with your smartphone and post to instagram (#Delicious). And the Seafood Tower, to be shared among two people, combines five different seafood selections in a memorable starter that is market price. These new appetizers join favorites such as Oysters Rockefeller, Steamed Shrimp, oysters on the half shell and many more.
Eight signature salads are now served all day. The grilled Tilapia Santa Fe Salad ($14.95) and a Free Range Chicken Salad Plate will side with seasonal fruit, organic greens and a fragrant-vegetable- jasmine rice pyramid; so elegant and colorful ($10.95). These satisfying salads join Florida Cobb Salad, Cowboy Steak Salad, Seared Ahi Tuna Salad and five more; all creative and wonderful as an entrée or a second course.
The newest sandwich on the menu is the Snapper Parmesan ($11.95). And Homemade Organic Chicken Soup ($5.95) will quickly become a rival for your affection as you choose between the chicken soup and the outrageously flavorful Cajun Seafood Jumbo and the classic New England Clam Chowder.
Additionally, Chef Pedro is offering seven new house specialties including a Maui Seafood Stir Fry ($21.95) that is served with fresh pineapple, and the Baked Seafood Trio that is presented on a cedar plank for $24.95. Three different toppings and braised cabbage with Nueski bacon.
Beef eaters will cheer for the added red-meat-lineup. A 14-ounce New York Strip Steak served with buttermilk-mashed potatoes, hush puppies and traditional slaw will ring in as a crowd favorite. The Ultimate Creek Burger is also new and consists of one-third pound of ground chuck smothered with cheese, mushrooms, sweet caramelized onions, lettuce and tomato with French fried for $9.95.
Save room for Phillippi Creek’s warm Apple Cobbler dessert. With a crunchy caramel crumble topping and served with vanilla ice cream, it’s definitely generous enough to share at $7.95. This new dessert accompanies the five other incredibly popular assortments of sweet treats including Key Lime Pie and Banana Split Sundae.
In addition to these added menu items, be sure and check out the daily specials at Phillippi Creek Oyster Bar, where there is always something delicious to talk about and to enjoy.