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‹ The guide110 dishes with prices · Port Charlotte · Suncoast South
Not yet confirmed with the restaurant. This listing was collected in September 2026 from the restaurant’s own website or menu listing. It has not been confirmed with the restaurant by phone yet, so the hours, the prices and even whether it is open can be out of date. Call before you go.
| Sunday | Not open, per their posted hours |
| Monday | Not open, per their posted hours |
| Tuesday | 16:30–21:00 |
| Wednesday | 16:30–21:00 |
| Thursday | 16:30–21:00 |
| Friday | 16:30–21:00 |
| Saturday | 16:30–21:00 |
CHEWZI repeats these hours without adjustment and does not check them in real time — ring ahead if it matters.
One Extra Colossal Poached & Chilled Shrimp served w/ a robust homemade cocktail sauce & lemon wedge
One extra colossal tempura shrimp, fried until crispy, then drizzled w/ a sweet Thai Aioli sauce
One Extra Colossal Shrimp stuffed w/ Lump Crab & Shrimp stuffing, & baked w/ butter & served w/ a lemon wedge
One skewer: 3 of our Extra Colossal Shrimp, roasted red pepper, onion, mushroom, served w/ balsamic glaze
Fresh scallions, sweet piquillo peppers, & cilantro pesto; Served w/ Orange Cilantro Thai dipping sauce
One 5 oz. Jumbo Lump Crab Cake, served w/ a lemon aioli sauce & a wedge of lemon
Large Portobello Mushroom cap, w/ Lump Crab & Shrimp stuffing, baked w/ butter & served w/ a lemon wedge
Fresh tomatoes, fresh mozzarella, fresh basil pesto, extra virgin olive oil & balsamic glaze
Encrusted w/ Pistachios, drizzled w/ raw organic honey & Raspberry Melba sauce & served w/ Crostini
Homemade pork & beef meatballs w/ our own marinara sauce, over basil ricotta, topped w/ shaved Parmesan & served w/ crispy baguette bread
One skewer: 3 pieces of Filet Mignon w/ Roasted red pepper, onion, mushroom, served w/ balsamic glaze
Mixed greens, carrots, tomato, red onion, cucumber, w/ house Zinfandel Vinaigrette
Mixed greens, ham, turkey, cheese, tomatoes, hard-boiled egg
Romaine, shaved Parm, herbed croutons; House Caesar dressing
Iceberg Lettuce, Cherry Bacon, tomatoes, Red Onion; Blue Cheese dressing w/ crumbles
Creamy mozzarella, juicy tomatoes, & lots of fresh basil; Olive oil & balsamic
Quinoa, feta, olives, cucumber, cherry tomatoes, Lemon vinaigrette
7 oz. Certified Angus Filet Mignon, center cut, topped w/ our signature house-seasoned garlic butter
4-4.5 oz. Filet Mignon topped w/ our herbed butter, includes choice of starch & Chef's vegetable of the day
12 oz. Center-cut Certified Angus NY Strip, Aged & hand-cut, grilled & oven-finished, topped w herbed butter
Market price. 12 oz center-cut. Slow roasted for maximum juiciness. Served w/ au jus & creamy horseradish sauce
Marked on their menu: Marked gluten-free by restaurant
Market price. An elegant British presentation. Three delicate, thin slices to expose maximum surface area, making it exceptionally tender
Marked on their menu: Marked gluten-free by restaurant
Market price. 12 oz center-cut. Hand-rubbed w/ sea salt & cracked black pepper, flame-broiled to your desired temperature; finished w/ our house herbed butter
Marked on their menu: Marked gluten-free by restaurant
Our 7 oz. Filet, w/ a Mushroom Duxelles, a touch of homemade pâté, in puff pastry w/ a Cabernet demi-glace
Slow-cooked boneless braised short rib in a rich Cabernet demi-glace
Two skewers w/3 pieces each of Filet Mignon, w/ grilled onion, roasted red pepper & mushroom & finished w/ a drizzle of balsamic glaze
Chef's Fresh Apple Fusion (caramelized Granny Apples reduced w/ Bourbon); Topped w/ a Bourbon glaze, Sautéed & finished in the oven
Pork Shank braised slowly until tender in a Tomato Bordelaise Sauce
Market price
Baked Haddock w/ lemon butter & breadcrumbs
Two petite Fillets (4-6 oz ea.) lightly floured, pan-seared in buttery wine sauce w/ tangy lemon & briny capers. Served w/ lemon wedge over spaghetti
Shrimp & Crab stuffed Grouper fillets, baked & served w/ a Jumbo Lump Crab sauce
Fresh Ahi, Grade A-1, Tuna: Hand-cut in our kitchen, sesame-encrusted, flash-seared, sliced & served over risotto w/ roasted red bell peppers & onion. Served w/ seaweed salad, Sriracha & wasabi
Two Jumbo Lump Crab Cakes, served w/ a lemon aioli sauce & a wedge of lemon
The Gold Standard for Salmon: From the ice-cold Faroe Islands waters comes some of the world's best Salmon. Pan-seared & finished in the oven. Served w/ fresh Dill Sauce & a lemon wedge
3 Extra Colossal Shrimp lightly sautéed w/ our marinara sauce, heavy cream & vodka, w/ Parmesan; served over spaghetti
3 Extra Colossal Shrimp sautéed in a robust garlic white wine butter sauce, served over Spaghetti
Baked and served w/ clarified butter & a Lemon Wedge
½ Baked Haddock filet, one U10 Extra Colossal Shrimp, two Hokkaido U-10 Sea Scallops, baked on a sizzle plate w/ white wine & butter, topped w/ lemon, & breadcrumbs & served w/ a lemon wedge
Japan's Best: Hokkaido U-10 Sea Scallops, pan-seared, served w/ spring pea risotto & homemade bacon jam
One 7–8 oz Maine Lobster Tail and one of Chef Bobby's Jumbo Lump Crab Cakes, served w/ a lemon aioli sauce & a wedge of lemon
Duck (13–13.5 oz.), oven-roasted for a tender inside. Finished w/ a pickled Cherry sauce
Pan-seared Chicken breast served over Spaghetti w/ a creamy, cheesy Alfredo Sauce made w/ Broccoli, roasted Red Peppers, Garlic & Shallots
Sautéed chicken breast w/ shallots & mushrooms, in a lemon white wine butter sauce, served over spaghetti, sprinkled w/ crispy capers & a lemon wedge
Sautéed Chicken breast served over spaghetti w/ our own mushroom Marsala Sauce
Breaded & fried Chicken breast finished with Parmesan & Mozzarella cheese, served over fresh spaghetti
Sweet Italian Sausage & Ground Beef, Ricotta, Parmesan & a house-made Marinara Sauce
Spaghetti w/ two (2) homemade meatballs & our own Marinara sauce
Chef Bobby's special recipe made w/ ground beef & pork, served w/ spaghetti
Breaded & fried, layered w/thin-sliced eggplant, marinara sauce, topped w/ mozzarella. Oven-baked & served over fresh Spaghetti
Piled high, layers of ricotta, spinach, parmesan, mozzarella, garlic, basil & house-made marinara sauce
½ loaf of NYC baguette w. olive oil, garlic and balsamic
Fresh herbs, Parmesan, garlic aioli.
Fresh scallions, sweet piquillo peppers, and cilantro Pesto; served w. orange-cilantro Thai dipping sauce
Homemade pork & beef w. our own marinara sauce, over basil ricotta, w. shaved Parmesan & served w. crispy baguette bread.
U-10 wild-caught, colossal shrimp, chilled & served w/ cocktail sauce.
Hand-breaded chicken bites served w/ Ranch dressing or Hot Honey – sweet with a touch of heat.
Encrusted with pistachios, drizzled with raw organic honey and raspberry Melba sauce; served with crostini.
Mixed greens, cucumber, tomato, carrots, red onion, choice of dressing
Marked on their menu: Marked gluten-free by restaurant
Romaine, Parmesan, house croutons, Caesar dressing
Chef Bobby's Chicken Salad on Iceberg lettuce w. sliced Tomato
Mixed greens, turkey, ham, Swiss cheese, tomatoes, hard-boiled egg
Mixed greens, quinoa, cucumbers, tomatoes, carrots, avocado, pumpkin seeds, sunflower seeds, house-made organic lemon herb vinaigrette.
Marked on their menu: Marked gluten-free by restaurant
Slow-roasted pork, bourbon onion jam, smoked Cheddar, crispy shallots, roasted garlic aioli on a toasted brioche bun.
Slow-roasted pork, ham, aged Swiss, house-made pickle relish & mustard on a pressed NYC baguette.
Pan-seared, fried, or blackened w. lettuce, tomato, red onion, & tartar sauce on our NYC baguette.
Four fried wontons, topped w/Ahi Tuna, Asian sesame slaw, avocado, pickled cucumber, crispy shallots, sesame seeds, sweet chili aioli, & fresh lime.
Sliced tenderloin or Prime Rib (Chef's selection, subject to availability), peppers, onions, provolone on our NYC baguette & served w. au jus.
Lettuce, tomato, your choice of cheese (+$2.00)on a brioche bun; American, cheddar, Swiss, provolone, blue cheese.
Chef Bobby's chicken salad recipe, lettuce, tomato & ranch dressing on sourdough, wheat, rye or baguette.
Hot corned beef, sauerkraut, Swiss cheese & 1000 Island dressing on sourdough, wheat, rye or baguette.
Three slices of toasted bread, sliced turkey or chicken (Chef's choice depending on availability), bacon, lettuce, tomato & mayonnaise; choice of sourdough, rye, or wheat.
Bobby's meatballs w. Marinara; topped w. Mozzarella cheese on NYC baguette.
Sliced tenderloin or Prime Rib (Chef's selection, subject to availability), peppers, onions, provolone, on a NYC baguette
Marinara, mozzarella, Italian sausage, caramelized onions.
Garlic olive oil, fresh mozzarella, prosciutto, arugula, shaved Parmesan, & balsamic glaze.
Marinara, fresh mozzarella, basil, extra virgin olive oil.
Marinara, mozzarella, pepperoni.
Ale-battered Haddock, French fries, tartar sauce, lemon.
Herb-seasoned panko crust, lemon butter, roasted vegetables, Chef's rice.
Pan-seared salmon, Dijon mustard cream, roasted vegetables, Chef's choice of rice.
Panko-crusted chicken, marinara, mozzarella, spaghetti.
4-4.5oz. center-cut filet, garlic herb butter, roasted vegetables, mashed potatoes
Chicken breast sauteed over spaghetti; our own Alfredo sauce.
Marked on their menu: Marked gluten-free by restaurant
Marked on their menu: Marked gluten-free by restaurant
Marked on their menu: Marked gluten-free by restaurant
Toppings: Caramel, Chocolate, Key Lime, Raspberry, White Chocolate
Includes fresh baked NYC baguette, shared appetizer, soup or salad choice, 2 entrees, starch choice, shared dessert
Dietary wording is repeated from this restaurant’s own menu. CHEWZI does not verify it. If a diet matters medically, ask the restaurant directly.
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CHEWZI comes from a family that has spent four generations in hospitality — upscale hotel management and an executive role at Holiday Inn, thirty-five years in hotel operations and corporate Food & Beverage with Sheraton, and fifteen years as an executive chef. The fourth generation brought the technology.
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Listed free. CHEWZI takes no commission and nobody pays to be listed or to rank higher. Everything on this page was collected from what The Grill At 1951 publishes, or from a listing where the page says so, and has not yet been confirmed with the restaurant. Where nothing is published, this page says so. Read 26 Sep 2026. A restaurant can correct anything here with one email to post@chewzi.net.