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.

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

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

*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

Prime Beef Carpaccio
fiddlehead fern, onion, horseradish, garlic (GF)

Shishito Peppers
lardo, benne, sherry (GF, DF)

Hamachi Crudo
jicama, citrus, chili, cilantro (GF, DF)

Smoked Salmon Rillette
shallot, egg, trout roe, potato

Charred Spring Medley
onion, fava bean, radish, pea, green goddess (V, GF)

Soup du Jour

 

Salads

Caesar
focaccia, white anchovy, Parmigiano

Arugula & Asparagus
Manchego, pine nut, olive, dill (V, GF, CN)

Green Oak & Lolla Rossa
pea, crouton, mint, mustard, ricotta salata (V)

 

Entrées

Prime Hanger Steak
potato, radish, onion, cashew, romesco (GF, DF, CN)

Dry-Aged Cheshire Pork Chop
rapini, bulgur wheat, walnut foriana (CN)

Maple Leaf Farms Duck Breast
foie gras, romanesco, potato, endive

Spaghetti
caper, olive, anchovy, breadcrumb, pomodoro (DF)

Tripletail
swiss chard, trout roe, clam, mussel, beurre blanc (GF)

Trout Amandine
haricot vert, potato, Marcona almond, brown butter (GF, CN)

Day Boat Scallops
fregola, onion, lardon, zucchini, brodo

Risotto
English pea, black garlic, turnip, pecorino (V, GF)

 

Accompaniments

Asparagus
breadcrumb, gribiche (V, GF, DF)

Fingerling Potatoes
beef fat, tarragon (GF)

Heirloom Carrots
sorghum, basil (V, GF, DF)

 

Desserts

Baba
kirsh soak, chocolate tuile, cherry sorbet

Pavlova
coconut meringue, mango, tropical sorbet

The Gasparilla Inn Key Lime Pie
toasted meringue, strawberry sauce, strawberries

Crème Brulee
buttermilk lemon custard, white chocolate chantilly, blueberries

Opera Cake
almond jaconde, espresso caramel sauce, candied almonds

Fresh Fruit Plate and Choice of Sorbet

Today’s Selection of Ice Creams and Sorbet