The Main Dining Room

The center aisle of the main dining room, flanked by vintage tables and chairs and topped by a long row of wrought iron lanterns

Exceptional cuisine and unmatched elegance.

The Dining Room’s elegant ambiance, thoughtful pacing, and Executive Chef Nick Marchesano’s blend of enduring favorites and unique local flavors, make it the ideal place to gather, whether you’re celebrating a special occasion or simply enjoying a quiet evening.

Dining
  • A cushioned, high-backed chair of a dining area two-top
  • The green-themed entrance to the Main Dining Room
  • Looking straight down on a gelatin appetizer in a ring of tiny bites and orange drizzle
Close-up of delicious grilled octopus in a white bowl

Exquisite pairings to satisfy the most sophisticated palates.

The Dining Room’s elegant ambiance, thoughtful pacing, and menu of enduring favorites make it the ideal place to gather—whether you’re celebrating a special occasion or simply enjoying a quiet evening.

Opening Hours

Breakfast is served from 7:30 a.m. to 10:30 a.m. daily

Dinner is served from 5:30 p.m. to 9:00 p.m. Wednesday through Sunday

*Please note that in order to maintain our standard of service, guests on the Modified American Plan and the Full American Plan are also required to make a reservation for their preferred dining time. Without a reservation, there is no guarantee that your party will be seated together.

Dress Requirements

Breakfast
Shorts and island casual wear. No bathing suits or tank tops.

Dinner
October 5 to December 19, 2025 & May 1 to July 5, 2026, gentlemen wear dress slacks and collared shirts. A jacket or tie is not required. Ladies’ apparel should be comparable to the gentlemen, such as blouses, skirts, dresses, and dress slacks. Jeans, shorts or tank tops are not permitted.

December 20, 2025 to April 30, 2026 gentlemen wear dress slacks, collared shirts and jackets for dinner. Ties are not required. Ladies’ apparel should always be comparable to the gentlemen, such as blouses, skirts or slacks. Jeans, shorts or tank tops are not permitted.

Menu

Breakfast

Acai Yogurt Parfait 17
Greek Yogurt, Assorted Berries, Banana, Sunflower and Flax Seeds (V, CN)

Heart Healthy Quinoa Bowl 22
Sunny Side Up Egg, Chicken Apple Sausage, Arugula, Shiitake Mushrooms, Hearts of Palm, Avocado (GF)

Avocado Toast 18
Seeded Country Loaf, Cucumbers, Tomatoes, Arugula, E.V.O.O. Add Choice of Egg 4 (V, CN)

Egg White Frittata 19
Spinach , Roasted Asparagus, Roasted Roma Tomato, Cotija Cheese, Home Fried Potatoes (GF)

Smoked Salmon 18
Red Onion, Capers, Cream Cheese, Boiled Egg, Choice of Bagel

Belgian Waffle 19
Berry Compote, Whipped Cream, Warm Maple Syrup (V)

Traditional Buttermilk Pancakes 18
Berry Compote, Whipped Cream, Warm Maple Syrup
Add Banana, Blueberry, or Chocolate Chips 2 Each (V)

Brioche French Toast 19
Berry Compote, Whipped Cream, Warm Maple Syrup (V)

Boca Breakfast 22
Two Eggs Any Style With Home Fried Potatoes, Tomato Provençal and Your Choice of Pork Sausage, Chicken Apple Sausage, or Bacon

Glazed Lobster Omelet 31
Butter Poached Lobster, Hollandaise, Fine Herbs, Home Fried Potatoes, Arugula Salad, Tomato Provençal (GF)

House Made Corned Beef Hash 22
Grain Mustard Hollandaise, Poached Eggs, Roasted Tomatoes (GF)

Breakfast Burrito 20
Scrambled Egg, Potatoes, Chorizo, Shredded Cheddar, Avocado, Pico de Gallo, Tomatillo Salsa, Home Fried Potatoes

Eggs Benedict 21
Poached Eggs, Irish Bacon, English Muffin, Hollandaise, Home Fried Potatoes

Croque Madame 21
Smoked Pork Loin, Gruyere, Mornay, Sunny Side Up Egg, Arugula Salad, Tomato Provençal

Grains

Island Parfait 15 (V, CN)
Irish Steel Cut Oatmeal 8
(DF)
Marsh Hen Mill Stone Ground Grits 8 (V, GF)

Fruits

Sliced Fruit Plate 12 (V, DF, GF)
Assorted Seasonal Berries 13 (V, DF, GF)
Half Florida Grapefruit 6.5 (V, DF, GF)

Beverages

Orange Juice 6
Grapefruit Juice 6
Apple Juice 5
Cranberry Juice 5
Tomato Juice 5

Coffee 4
Latte 5
Cappuccino 5
Americano 5
Cold Brew 5
Mimosa 13
Bloody Mary 13
Irish Coffee 12

DF: Dairy Free, GF: Gluten Free, CN: Contains Nuts, V: Vegetarian

Appetizers

Colorado Lamb Tartare 24
ramp, horseradish, arugula, potato (GF, DF)

Duck Confit Croquette 23
frisee, fennel, kumquat, pistachio, goat feta (CN)

Hamachi Crudo  24
watermelon, chili, basil, rhubarb (GF, DF)

Benton’s Country Ham  20
cantaloupe, honeydew, mint (GF, DF)

Heirloom Tomato Fattoush  19
labneh, nectarine, crouton, cucumber, za’atar (V)

Soup du Jour

Salads

Caesar  18
focaccia, white anchovy, Parmigiano

 Artisan Greens  18
shallot, giardiniera, green goddess (V, GF)

Snap Pea & Haricot Vert  19
burrata, radish, pine nut, shallot (V, GF, CN)

Entrées

Prime Hanger Steak  58
rapini, Marcona almond, cherry, soubise (GF, CN)

Dry-Aged Cheshire Pork Chop  52
kale, peach, pecan, mustard, sherry (GF, DF, CN)

Bell & Evans Chicken Saltimbocca  38
Swiss chard, panisse, pistou 

Maine Lobster Agnolotti  40
corn, fava bean, bell pepper, saffron 

Red Snapper  48
radish, pea, cucumber, trout roe, verjus (GF)

Swordfish Milanese  46
asparagus, mustard, bottarga, remoulade (DF)

Day Boat Scallops  56
jimmy red grits, lardon, tomato, gremolata (GF)

Torchietti  28
zucchini, preserved lemon, ricotta, dill (V)

Accompaniments

Shishito Peppers  13
preserved lemon, Parmigiano (V, GF)

Fingerling Potatoes  13
harissa, parsley (V, DF)

Baby Zucchini  13
red onion, chimichurri (V, GF, DF)

Desserts

Bread Pudding
lemon curd, blueberry compote, malt ice cream

Peach Melba
semi-freddo, raspberry compote, whipped cream

The Gasparilla Inn Key Lime Pie
toasted meringue, yuzu sauce, citrus salad

Crème Brulee
mango custard, espresso shortbread, passion fruit cremeux

Smores
graham cracker blondie, chocolate cremeux, caramel sauce

Fresh Fruit Plate and Choice of Sorbet

Today’s Selection of Ice Creams and Sorbet