Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.

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Fall Wine Crush Menu


Perfectly paired food and wine selections showcase the wine crush season

Bonefish Grill is celebrating the wine crush season with  dishes perfectly paired with wines to complement fall flavors. The new Fall Crush Menu features wine elements such as the Malbec Marinated Steak and Shrimp with a six ounce center cut sirloin topped with wood grilled shrimp served alongside a Dona Paula Los Cardos Malbec mustard sauce.

Perfect pairings include:


  • The Vintner’s Burger with wood-grilled American Kobe beef, caramelized onions, Danish blue cheese and red wine jam paired with the luscious Dona Paula Estate Cabernet Sauvignon. This combination creates the perfect bite, enhanced by the aroma of currant, blackberry and mint.
  • Sweet Pan Roasted Snapper and Shrimp topped with grape tomatoes, cilantro, scallions and a white wine scampi sauce paired with the creamy richness and bright acidity of Sonoma-Cutrer Chardonnay.
  • Slightly sweet and firm textured Wood Grilled Swordfish over Pumpkin Ravioli topped with feta cheese, crispy sage and shallot brown butter paired with the zesty and aromatic Cloudy Bay Sauvignon Blanc.

Each wine in Bonefish Grill’s Fall Crush lineup is highly rated by publications such as Wine Advocate, Wine Enthusiast or Wine Spectator based on their character, style and flavor qualities – categorizing each as outstanding, quality wines. The list represents popular wine locales such as New Zealand, Oregon and The Russian River Valley.

Bonefish Grill’s Fall Crush menu is available at all restaurant locations nationwide through November 17, 2014

New Menu Items

Bonefish Grill Updates Menu with Guest Inspired Selections


Bonefish Grill is launching its new guest inspired menu with more than 20 new innovative items to complement classic favorites.

The culinary forward menu adds Bowls, Steaks, Deluxe Sides, and Dessert Flatbreads, using only the highest quality, freshest ingredients, to the existing innovative and seasonal offerings.


New bowls deliver bold flavor, using fresh vegetables that combine Asian and Mediterranean inspired flavors.


  • Spicy Tuna Bowl – premium sushi grade, sesame-seared rare tuna served with avocado, sweet chile sauce, jasmine rice, and passion fruit salsa
  • Seared NY Strip Bowl – USDA Choice NY Strip seared to your preference served with marinated cucumbers, roasted peanuts and passion fruit salsa, jasmine rice, and a black pepper aioli
  • Shrimp Pad Thai Bowl – sauteed shrimp combined with rice noodles, green onions, peanuts, egg, and a traditional Pad Thai sauce
  • Fire Roasted Vegetables Bowl – a seasonally fresh selection of vegetables combined with pearl couscous with herb and pesto dipping sauce available with choice of wood-grilled shrimp or herb-grilled chicken


New Wood Grilled steak specialties include a savory 13-ounce USDA Choice Rib-Eye, perfect with white truffle butter or choice of several new steak signature sauces including:


  • Bearnaise Sauce – classic hollandaise based sauce flavored with tarragon and red wine
  • Asian Peppercorn Demi-Glace – schezwan peppercorns blended with a reduced brown sauce
  • Porcini Sage Butter – blended butter sauce with porcini mushrooms and fresh sage
  • Creamy Mushroom and Bacon Sauce – Marsala wine reduction finished with sliced mushrooms and crisp bacon
  • White Truffle Butter – Italian white truffles blended with fresh creamy butter


Or try the Ahi Tuna Steak, fire-kissed and perfectly paired with a signature sauce including the new Lime Tomato Garlic sauce, creamy butter sauce with garden fresh tomatoes and a hint of lime.

Deluxe Sides are now available to complement Wood-Grilled selections and entrees including:


  • Crab Fried Rice – jumbo lump crab wok-fried with eggs, bell peppers, carrots and green onions with a hint of soy sauce
  • Porcini Mushroom Ravioli – classic Italian ravioli filled with porcini mushrooms and Ricotta, cheese sauteed in a sage brown butter and topped with crispy mushroom
  • Wood Grilled Broccolini – small florets tossed with garlic herb butter


Four new appetizers provide a unique approach to classic favorites:


  • NY Strip Tataki – perfectly seared USDA Choice NY Strip, Thai peppers, and a mustard soy sauce
  • Twisted Edamame Hummus – edamame replaces traditional garbanzo beans, topped with a roasted tomato relish and crunchy pepitas, served with flatbread chips
  • Bang Bang Shrimp Flatbread – crispy shrimp, Mozzarella cheese, cilantro, and a creamy, spicy sauce
  • Cold Snap Ceviche – chilled bay scallops, shrimp, fresh fish, avocado, cucumber, jalapeno, citrus, and cilantro served in a glass made entirely of ice and warm tortilla chips on the side


The perfect way to finish a meal is with a Dessert Flatbread such as S'mores with creamy chocolate, toasted marshmallow and graham cracker crumbs.


Bonefish Grill has also added new handcrafted concoctions to start or complement any occasion. 


  • Fresh Pineapple Martini - made with Malibu Rum, St. Germain Elderflower liqueur, fresh pineapple, and homemade vanilla bean simple syrup. 
  • Cold Snap Cucumber Cosmo - made with Reyka vodka, Solerno Blood Orange liqueur and fresh English cucumbers served on the rocks in a glass made entirely of ice.



The new menu is now available at all Bonefish Grill locations nationwide.

Red Sangria



RED SANGRIA
Bonefish Grill Recipe

Serves 1

4 oz. Merlot
1 oz.Grand Marnier
1-2 oz. pomegranate juice
1-2 oz. mango juice
1 oz. cranberry juice
2 oz. soda water

Put ice in wine glass until glass is full. Add all ingredients. Transfer into shaker tin and mix back and forth 2 or 3 times to thoroughly mix. Add soda water. Add cherry, mango, lime wheel as garnish

Winter White Cosmo



WINTER WHITE COSMO
Bonefish Grill Recipe

Serves 1

2 oz cranberry vodka
0.75 oz Cointreau
1 oz fresh lime juice/simple syrup mixture
2 oz white cranberry juice
3 to 4 cranberries (floating as garnish)

Combine ingredients over ice in shaker tin.
Shake and strain into chilled martini glass.
Garnish with 3 or 4 frozen cranberries floating on the top.

Fish Amandine



FISH AMANDINE
Bonefish Grill Recipe

Serves 4

4 (7 oz.) pieces Wolf Fish
4 oz. shrimp
4 oz. lump crab
3 oz. sliced almonds
4 tablespoons of butter
finely grated zest of one lemon
salt and pepper to taste

Place the Wolf fish on a sheet pan lined with parchment paper. Combine shrimp and lump crab. Season the fish with salt and pepper then place the shrimp and crab mixture on top of the fish. Mix almonds, butter and lemon zest together. Spread on top of the shrimp and crab. Bake at 400 degrees for 7-9 minutes.

Salmon with Tomato Garlic Sauce



SALMON with TOMATO GARLIC SAUCE
Bonefish Grill Recipe

Serves 4

4 (6 oz.) portions salmon fillet
seafood seasoning, to taste
1/4 cup spinach, wilted or sauteed
1 oz. lump crab meat
1 1/2 oz lime tomato garlic sauce (recipe below)

Season and butter Salmon fillets. Prepare grill with a few brush strokes of oil to reduce sticking. Place fillets on grill. Cook 3 minutes on each side. Remove from grill and top immediately with spinach, lump crab and Lime Tomato Garlic sauce.

Lime Tomato Garlic Sauce
1/2 cup rough chopped sun-dried tomatoes
1/2 cup rough chopped tomatoes
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup chopped garlic
1/2 cup white wine
5 tablespoons sugar
1 cup heavy cream
2 teaspoons salt
1 teaspoon white pepper
2 teaspoons cold butter cut in small pieces

Place sun-dried tomatoes, tomatoes, lemon juice, lime juice, garlic, wine and sugar in saucepan. Bring to a simmer and reduce by 1/2 over medium high heat. Add heavy cream, reduce again until thick. Reduce heat to medium low heat slowly add butter mixing between additions until melted. Remove from heat when all butter is incorporated and keep warm while preparing the salmon.

Grouper with Mango Salsa



GROUPER with MANGO SALSA
Bonefish Grill Recipe

Serves 6

Mango, Craisins & Tomato Salsa
1 1/2 cups mangos (ripened)
1 1/2 cups Italian plum tomatoes, washed
1/4 cup Craisins
1/2 cup green onions (white & green, 1/4 inch dice)
2 cloves garlic, minced
1 jalapeno, thinly sliced  seeds removed
1/4 cup fresh lime juice
2 tablespoons honey
1/2 cup fresh cilantro, chopped
salt and pepper, to taste
1/2 teaspoon Cholula hot sauce
2 teaspoons chili powder

Grouper
6 (7 oz.) pieces grouper

To make the Salsa:  Prepare the Mango by peeling and remove the meat from the seed. Cut the mango into 1/4 in. dice then place in a stainless steel bowl. Cut the plum tomatoes into 1/4 in. dice and place into stainless steel bowl with the diced mango. Add the green onions, garlic, jalapenos (1 or 2, depending on how hot you like it), lime juice, cilantro, salt, pepper, Cholula Sauce, Craisins, honey and chili powder.

To make the Fish:  Season Grouper and char grill on a lightly oiled grill grate. After 5 minutes, turn fish over. Continue to grill for 5 minutes or until fish is cooked.

To Serve:  Place on a serving plate and top with Mango Salsa.

Chimichurri Sauce



CHIMICHURRI SAUCE
Bonefish Grill Copycat Recipe

Makes 10 Servings

8 cloves garlic, minced
1 teaspoon salt
1 teaspoon oregano
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
finely grated lemon zest from 3 lemons
4 oz. fresh lemon juice
1 bunch flat leaf Italian parsley
1 cup olive oil

Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size. Add Italian parsley and pulse chop until parsley is 1/8 inch in size. Add the olive oil and blend in quickly. Do not over blend. Allow the sauce to marinate for 30 minutes before serving.