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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Bonefish Grill Cocktail Recipes

Bonefish Martini 

1.25oz stoli vodka
1 oz cranberry juice
top with caposaldo Prosecco
garnish with orange peel

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Cosmopolitan

1.5oz Absolut Citron Vodka
0.50 Patron Citronge
1 oz Simple Syrup
1 oz Cranberry Juice
garnish with lime peel

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Espresso Martini 

1 oz Svedka Vanilla Vodka
0.50 Dark Creme de Cocoa
0.50 oz Kahlua
1/2 shot of Espresso
garnish with rimmed glass (equal parts sugar in the raw and
chocolate shavings)

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Hpnotiq Breeze Martini 

1 oz Hpnotiq
0.75oz Bacardi Coco Rum
0.25 oz Pineapple Juice
garnish with Glow Stick

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Lemon Drop

2 oz Absolut Citron Vodka
1oz Fresh Sour
garnish with rimmed glass and lemon peel

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Ocean Trust Martini

1.25 oz Absolut Citron Voka
0.75 oz Fresh Sour Mix
0.25 oz Monin Spicy
Mango Syrup 1 pump
1 orange wedge
2 large mango wedges
top with soda water, garnish with orange peel

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Sour Apple Martini

1.25 oz Van Gogh Appel Vodka
0.75 Sour Apple Pucker
0.50 Fresh Sour Mix
Top with Sprite
Garnish with Cherry and Apple Skewer

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Black Cherry Guava Mojito

1.5 oz cruzan guava rum
0.25 oz pure can syrup
3 frozen black cherries
4 mint leaves
1 lime
top with soda
Garnish with mint sprig flower

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Pomegranate Mango Red Sangria

3 oz House Merlot
0.50 oz Grand Marnier
0.50 oz Pomegranate Syrup
0.50 oz Mango Syrup
1 oz Cranberry Juice
2 oz Soda Water
1 lime Wedge
1 Mango Wedge
1 cherry

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Sparkling Mango White Sangria

2 oz House Chardonnay
1 oz Caposaldo Prosecco
0.50 oz Triple Sec
0.75 oz Mango Monin Syrup
1 oz Soda Water
2 lime Wedges
1 orange wedge
1 cherry
Garnish with cinnamon sprinkle.

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Lynchburg Lemonade 

1.5 oz Jack Daniels Whiskey
0.50 oz Triple Sec
1 oz Fresh Sour Mix
1 Orange Wedge
Top with Sprite.
Garnish with Lemon Wedge.

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Raspberry Vodka Collins 

2 oz Svedka Vodka
1 oz Fresh Sour Mix
0.50 oz Pomegranate Syrup
2 Fresh Rasberries
top with Soda Water
Garnish with 1 Fresh Raspberry

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Rum Punch 

1.5 oz Cruzan Guava Rum
0.50 oz Myers Dark Rum
2 oz Pineapple Juice,
1 oz Cranberry Juice
Top with Gingerale
Garnish with Cherry

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Amaretto Sour

1.25 oz Amaretto Disarrona
3 oz Sour Mix.

Combine ingredients over ice in rocks glass.
Garnish with flag orange wedge on the
rim of the glass with cherry dropped in.

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Bahama Mama 

0.50 oz Bacardi Light Rum
0.50 oz Bacardi Coco Rum
0.50 oz Banana Liqueur
1 oz Fresh squeezed OJ
1 oz Pineapple Juice
0.50 oz Pomegranate Syrup
0.50 oz Myers Dark Rum (float).

Serve in High Ball glass. Garnish with
flag orange wedge on the rim of the
glass with cherry dropped in.

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Bay Breeze

1.25 oz Vodka
2 oz Pineapple
1 oz Cranberry

Serve in Rocks glass, roll once.

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Black Russian 

1.25 oz Vodka
0.75 oz Kahlua

Combine ingredients over ice in rocks glass.

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Bloody Mary 

1.25 oz Vodka
3 oz Major Peter's "The Works" Bloody Mary Mix.

Combine ingredients over ice in high ball glass.
Garnish with lime wedge and an olive skewer.

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Blue Hawaiian 

1.5 oz Bacardi Coco Rum
0.50 oz Blue Curacao
2 oz Pineapple Juice

Shake 10 times and pour mixture into a highball
glass. Garnish with flag orange wedge on the
rim of the glass with cherry dropped in.

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Brandy Alexander 

1.25 oz Brandy
0.75 oz Dark Creme de Cacao
1 oz Half and Half

Combine over ice in rocks glass.
Roll 1 time and pour into rocks glass.

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Burnt Almond 

1.25 oz Kahlua
0.75 oz Amaretto Disarrona
1 oz Half and Half

Roll 1 time and pour into rocks glass.

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Cape Cod 

1.25 oz Vodka
Fill with Cranberry Juice

Combine Ingredients over ice.
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Flirtini 

1 oz Svedka Vodka
2 oz Pineapple

Top with Prosecco. Combine Vodka and Pineapple over
ice in pint glass. Shake 20 times and
Strain into a frozen Martini glass. Top with Prosecco.

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Fuzzy Navel 

1.25 oz Peach Schnapps
Fill with Fresh OJ.

Combine ingredients over ice in rocks glass.

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Gibson 

2 oz Gin or Vodk
0.50 oz onion juice

UP-shake 20 times and strain into frozen martini glass.
ROCKS- combine ingredients over ice in rocks glass.
Garnish with cocktail onion skewer.

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Gimlet 

2 oz Gin or Vodka
0.50 oz Lime Juice/ Simple Syrup Mixture

Up-Shake 20 times and strain into frozen martini
glass. Rocks-combine ingredients over ice in rocks glass.
Garnish with Lime Wedge.

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Greyhound

1.25 oz Vodka
Fill with fresh squeezed grapefruit juice.

Combine ingredients over ice in rocks glass.

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Hairy Navel 

1.25 oz Svedka Vodka
0.75 oz Peach Schnapps

Fill with Fresh-squeezed orange juice.
Roll 1 time with a shaker tin and pour into rocks glass.

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Madras 

1.25 oz Vodka
2 oz Fresh OJ
1 oz Cranberry Juice

Roll 1 time and pour into rocks glass.

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Mai-Tai 

1.5 oz Bacardi Light Rum
0.50 oz Myer's Dark Rum,
1 oz Pineapple Juice
0.50 oz Lime Juice/ Simple Syrup
1 Orange Wedge
2 Cherries

Squeeze orange wedge into a pint glass and drop it in. Add 2 stem-less cherries and pineapple juice. Muddle Well. Add Ice and Remaining  ingredients and remaining ingredients. Shake 10 times and pour mixture into a beverage highball glass.  Garnish with Orange wedge on rim and a cherry dropped in.

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Manhattan

2 oz Bourbon/Whiskey
0.25 oz Sweet Vermouth
Dash of Bitters

Up-Combine ingredients over ice in a pint glass.

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Mimosa

4 oz Caposaldo Prosecco
1 oz Fresh squeezed OJ

Add ingredients to champagne flute.

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Mint Julep 

2 oz Bourbon/Whiskey
0.25 oz Mint Mojito Syrup
10 Mint Leaves
1 Packet of Sugar in the Raw

Combine mint leaves, sugar in the raw and monin mint mojito in a rocks glass and muddle well. add bourbon/whiskey and shake 10 times with a shaker tin and pour into rocks glass. Garnish with a
mint sprig flower.
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Mint Mojito

2 oz Bacardi Light Rum
0.75 oz Mint Mojito Syrup
1 lime wedge
5 mint leaves
top with soda water

Squeeze lime wedge over pint glass and drop in. Add mint leaves and monin mint mojito. muddle well. Add Bacardi and shake 10 times with a shaker tin and pour into a highball. Top with ice and
soda. Garnish with a mint sprig flower.

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Old Fashioned 

2 oz Bourbon/Whiskey
1 cherry
1 orange
3 dashes bitters
1 sugar packet
top with soda water

Add cherry, orange wedge, sugar and bitters to a rocks glass. Muddle well. Fill the rocks glass with ice and add bourbon/whiskey. Top with soda.

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Rum Runner 

0.50 oz Bacardi Light Rum
0.50 oz Myer's Dark rum
0.50 oz Blackberry Brandy
0.50 oz Banana Liquer
0.50 oz Fresh OJ
0.50 oz Pomegranate Syrup
1 oz Fresh Sour

Add all ingredients and shake 10 times. Flag with orange wedge on the rim of the glass and
cherry dropped in.

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Blood Orange Paloma

1 oz Hornitos Reposado
3/4 oz Solerno
1/4 oz Campari
1 oz Fresh Squeezed Grapefruit Juice
1 oz Lime Simple Mix
Garnish: Salt Rim & Long Grapefruit Peel
Glass: Highball

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Passion Fruit Mimosa

1 oz Fresh Squeezed Orange Juice
1/2 oz (1 Pump) Monin Passion Fruit Puree
4 1/2 oz Sparkling Wine
Garnish: Orange Peel
Glass: Champagne Flute

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Georgia Peach Martini 

1 oz Svedka Vodka
1/2 oz Cointreau
1 oz (2 Pumps) Monin Peach Puree
2 oz Barefoot Sparkling "Brut" Wine

Garnish: Frozen Peach Slice Floating
Glass: Martini
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Parker's Margarita

1 1/4 oz Sauza Gold Tequila or Patron Silver Tequila
1/2 oz Grand Marnier
2 oz Fresh Sour Mix
1 ea. Lime Wedge
1 oz Fresh Squeezed O.J.

Garnish: Salted Rim & Lime Wedge
Glass: Highball

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Mango White Sangria

2 oz House Chardonnay
1 oz. Sparkling Wine
1/2 oz Triple Sec
3/4 oz (3 Pumps) Mango Monin Syrup
1 oz Soda Water
2 ea. Lime Wedges
1 ea. Orange Wedge
1 ea. Cherry

Garnish: Light Cinnamon Sprinkle (Plus Fruit in Drink & 2 Straws)

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Peach Bellini 

1/2 oz Monin Peach Puree
6 oz Sparkling Wine

Garnish: Frozen Peach Slice in Glass
Glass: Champagne Flute

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Blackberry Smash 

3 ea. Fresh Blackberries
2 ea. Mint Leaves
2 ea. Lemon Wedges
3/4 oz (3 Pumps) Monin Blackberry Syrup
2 oz Zico Coconut Water
Top w/ Soda Water

Garnish: (Mint & Blackberries in Glass) - Straw
Glass: Pint

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Ice Pick 

2 oz Vodka
2 ea. Lemon Wedges
Fill w/ Ice Tea

Garnish: Lemon
Glass: Highball

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Kir Royal 

1 oz Chambord
4 oz Caposaldo Prosecco

Garnish: None
Glass: Champagne Flute

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Negroni 

1 1/2 oz Gin
1/2 oz Sweet Vermouth
1/2 oz Campari

Garnish: Orange Peel
Glass: Rocks

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Nuts & Berries

1 oz Chambord
1 oz Frangelico
1 oz Half & Half

Garnish: None
Glass: Rocks

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Pina Colada 

1 1/4 oz Rum
3 oz Pina Colada Mix
1 oz Pineapple Juice

Garnish: Orange & Cherry
Glass: Highball

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Pina Colada - Top Shelf 

1 1/4 oz Mt. Gay Rum
3 oz Pina Colada Mix
1 oz Pineapple Juice
1/2 oz Myer's Dark Rum (Float)

Garnish: Orange & Cherry
Glass: Highball

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Rob Roy

2 oz Scotch
1/4 oz Sweet Vermouth
Dash of Bitters

Garnish: Cherry or Lemon Peel
Glass: Martini or Rocks

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Salty Dog 

1 1/4 oz Vodka
Fill w/ Grapefruit Juice

Garnish: Salt Rim
Glass: Rocks

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Screwdriver 

1 1/4 oz Vodka
Fill w/ Orange Juice

Garnish: None
Glass: Rocks

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Sea Breeze

1 1/4 oz Vodka
2 oz Grapefruit Juice
1 oz Cranberry Juice

Garnish: None
Glass: Rocks

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Sex on the Beach

1 oz Vodka
1 oz Peach Schnapps
1 oz Pineapple Juice
1 oz Cranberry Juice

Garnish: Orange & Cherry
Glass: Rocks


Beef and Egg Burger


BEEF and EGG BURGER
Bonefish Grill serves a half pound burger on a toasted brioche bun, fully dressed with sharp cheddar cheese, and a fried egg with a special sauce. You can also add bacon, avocado or mushrooms for an additional charge.

Creme Brulee French Toast


CREME BRULEE FRENCH TOAST
Bonefish Grill Recipe

Serves 4

French Toast:
1 loaf baguette bread
4 large egg yolks
2 large eggs, beaten
1 1/2 cups half and half
1 teaspoon vanilla extract
1 tablespoon Grand Marnier
2 tablespoons unsalted butter
2/3 cup sugar in the raw

Cut the baguette at a diagonal into 12 each 1 inch thick slices that are 4 inch long.  Combine the egg yolks, eggs, half and half, vanilla extract and Grand Marnier in a mixing bowl and whip with a wire whisk for 5 minutes or until mixture is light and fluffy. Place the baguette slices in a rectangular baking dish. Pour the egg mixture over the bread slices and chill in the refrigerator for 30 minutes. Turn the bread slices over in the dish and let sit in the refrigerator for 30 additional minutes. Drain excess egg mixture from the bread slices.

Working in four small batches, melt 1/2 tablespoon butter in a nonstick saute pan over medium heat. Place three slices of baguette in the pan and cook for 2 minutes. Turn slices over and cook for an additional 2 minutes. Place baguette slices on a broiler pan. Repeat until all the baguette slices are cooked. Evenly sprinkle sugar over each baguette slice. Place broiler pan under a hot broiler for 20-30 seconds until sugar is bubbly, but be careful not to scorch or burn the bread.

Arrange baguette slices on a warm platter and serve with Mascarpone whipped cream. Fresh berries and warm syrup are additional options as well….or rich chocolate ganache if you're feeling truly sinful.

Mascarpone Whipped Cream:
1/2 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup mascarpone cheese

Place a metal or glass mixing bowl in the freezer for 1 hour. Combine cream, sugar and vanilla extract in the bowl and beat with a hand mixer until stiff peaks form. Slowly beat in the mascarpone cheese until incorporated. Place in a clean container, cover and chill for up to 4 hours.

Pork Chop Fontina


Boneless Pork Chop, Fontina Cheese, Garlic, Prosciutto, Mushroom Marsala Wine Sauce.

PORK CHOP FONTINA
Bonefish Grill Copycat Recipe

Pork Chops:
2 boneless pork chops
2 -3 tablespoons olive oil (or 1/2 olive oil 1/2 butter)
salt and pepper
1⁄2 cup Fontina cheese, shredded

Sauce:
1 tablespoon olive oil
3-4 slices prosciutto, chopped
2 cups baby bella mushrooms, sliced 
1⁄2 teaspoon garlic, minced
3⁄4 cup marsala wine
1 (15 oz.) can chicken broth
1 tablespoon cornstarch
salt and pepper

For the pork chops: Trim any excess fat from the chops. Season with salt and pepper.Brown the chops on both sides in a skillet. Place the pan in the oven and cook until the pork chops are fully cooked. Time will vary depending on the thickness of the chops, about 12-15 minutes in the oven.


For the Sauce: Prepare the sauce while the chops are cooking. Heat olive oil in a pan. Add the mushrooms and prosciutto. Cook for 8-9 minutes, until the mushrooms are tender and lightly browned.Add the garlic. Cook for another minute or two. Then removed the cooked mushrooms, prosciutto, and garlic and set aside. Add the marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains.

Place the cornstarch in a small bowl. Spoon a few tablespoons of the hot liquid into the cornstarch and stir until combined. (Dissolving the cornstarch in a small amount of liquid before adding to the sauce will help to prevent lumps from forming.) Then, add the cornstarch mixture to the pan and simmer for another minute or two to thicken. Return the mushroom mixture to the pan and simmer for a minute to reheat.

To serve: Upon removing the pork chops from the oven, sprinkle over the fontina cheese. Allow the pork chops to rest and the cheese to melt for a couple minutes. Then spoon the sauce over the chops and serve.

Steak Gorgonzola


Steak with Gorgonzola Cheese, Pumpkin Ravioli and Garlic Smashed Potatoes at Bonefish Grill


STEAK GORGONZOLA
Bonefish Grill Copycat Recipe

Serves:2

Grilled Steaks:
2 tenderloin steaks
extra virgin olive oil
McCormick Grillmate steak seasoning

Herbed Gorgonzola Butter:
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon ground sage
4 tablespoons butter
2 ounces Gorgonzola cheese
4 tablespoons toasted pine nuts

Grilled Steaks: 1 hour before the actual cooking time, take the meat out to let it come to the room temperature. Pat the steak dry with paper towel and,sprinkle steak seasoning both sides On the skillet, drizzle extra virgin olive oil,and wait until you see the steam coming off from the skillet. Cook 6 minutes, and then flip and cook 5-6 more minutes for 1 1/2 inch thick steak. 

If the steak temperature was around 120 for medium rare, 125  for medium, place the sliced gorgonzola butter on top of the each steak and broil the steak till cheese gets melted and bubbly and take it off from the skillet. Serve.

Herbed Gorgonzola Butter:  In the skillet, toast the pine nuts to fragrant In the food processor, add chopped fresh rosemary, chopped fresh thyme, ground sage, butter, Gorgonzola cheese, and toasted pine nuts and grind them to combine. Form it into log and place them on the plastic wrap and wrap them tightly and twist both ends like candy wrapper. Slice about 1/4 inch Gorgonzola butter disc off from the log, and place it on top of the cooked steak and broil until it gets melted and bubbly.

Cilantro Lime Salad


CILANTRO LIME SHRIMP SALAD 
This salad at Bonefish grill has Roasted Corn, Black Beans, 
Feta Cheese, Grape Tomatoes, Red Onion and a Cilantro Lime Vinaigrette.

Cilantro Lime Vinaigrette:
1/2 cup cider vinegar
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime rind
2 tablespoons lime juice
1 tablespoon honey
1/4 teaspoon salt
1/4 cup olive oil

Whisk together first 6 ingredients; add oil in a slow, steady stream, whisking constantly until smooth. Whisk well before serving.



Cold Snap Tropical Seafood Ceviche



COLD SNAP TROPICAL SEAFOOD CEVICHE
Bonefish Grill Copycat Recipe

Ceviche Marinade:
2 tablespoons red pepper, diced fine
2 tablespoons poblano pepper, diced fine
2 tablespoons red onion, diced fine
2/3 cup pineapple,  cut into 1/4 inch cubes
1/2 cup jalapeno, minced fine with seeds
1/3 cup coconut milk, unsweetened and add honey (Use Coco Lopez)
1/3 cup lime juice, fresh squeezed
1/4 cup cilantro, chopped
2 tablespoons mint, chopped
To taste  Tabasco for extra heat if desired

Combine all ingredients in a medium glass bowl. Add par cooked chilled seafood, stir to combine well. Allow to marinate 2-3 hours in refrigerator. Stir every 30 minutes or so.

Seafood:
1 pound fish / shellfish, super fresh seafood
1 teaspoon blackening spice or old bay
2 tablespoons olive oil, extra virgin

Trim seafood to desired size, 1/2 inch chunks work well. Toss seafood with spice and olive oil. Place seasoned seafood on tray spread out. Broil 30 seconds to a minute to par cook. Stir once or twice during cooking. Transfer par cooked seafood to a different dish. Cook in refrigerator



Blueberry Cold Snap Cocktail


BLUEBERRY COLD SNAP COCKTAIL
Bonefish Grill Recipe                                                                    

1.5 oz Your Favorite Vodka                                                                                                                    .50 oz Art in the Age Organic Rhubarb Liqueur                            
10 each Blueberries                                                                        
1.25 oz Fresh Sour Mix                                                                  
2-3 dashes Lavender Bitters                                                                              

Combine the blueberries and the sour mix in a pint glass and muddle well. Add your favorite vodka, rhubarb liqueur and 2- 3 dashes of the lavender bitters. Shake and strain into a glass over ice. Or if you are a fan of Martinis, shake and strain into a chilled martini glass! Garnish with a fresh lavender flower for an aromatic touch.