Doc Ford’s introduces new menu items for 2025
The Caribbean-meets-Colombia Yucatan sauce, the star of Doc Ford’s Rum Bar & Grille’s signature Yucatan shrimp, leaps from seafood to chicken in the new year — joining other new menu items.
“We’re excited to introduce these new dishes which are inspired by customer input and comments,” HM Restaurant Group partner Joe Harrity, parent company of the restaurants, said. “Our Yucatan sauce is a fan favorite and pairs so well with many flavor profiles.”
Served on a toasted brioche bun, the crispy fried chicken sandwich is topped with pickles, mild sambal remoulade and the famed sauce. The baked oyster dish features fresh-shucked oysters marinated in the Yucatan sauce and baked with a creamy Manchego cheese topping. The savory made-from-scratch sauce is a melange of butter, garlic, fresh cilantro, Key lime juice and mild Colombian chilis.
For hearty appetites, Doc Ford’s introduced a grilled bone-in pork chop finished with a caramelized apple demi-glace and accompanied with creamy garlic mashed red potatoes and buttered broccolini.
New lighter bites include the shrimp salad and shrimp wrap, the former featuring chopped shrimp tossed with fresh dill, mayo, celery and a touch of Dijon. It is served on a bed of organic greens with avocado, cucumber, tomatoes and a drizzle of lemon dressing. For the wrap, blackened shrimp is paired with an avocado-tomato salsa, shredded lettuce, red cabbage, crispy chopped bacon, queso fresco and tangy chimichurri aioli and served in a toasted flour tortilla.
Diners can enjoy the new selections at Doc Ford’s four locations, including on Sanibel.
For more information, including locations and menus, visit docfords.com.