The Top of the Reef plunges diners into dual menus of water-borne dinners and afternoon repasts. Dinner starters, such as the freshly shucked oysters ($7.95–$9.95) or the deep-fried calamari ($5.95), prepare diners to delve further into undersea fare from the dinner menu. The grilled or blackened salmon fillet ($15.95) and deviled crab crakes ($12.95) provide a protein alternative to eating land-dwelling fish, while the broiled twin lobster tails (market price) impress guests by finishing each other's sentences. Lunch options include Cajun fried shrimp ($6.95), fingerling catfish ($6.75), and fried clam strips ($6.25).
Nestled across an intracoastal waterway from San Pablo Island, Marker 32 serves up dazzling sea fruits on the waterfront for optimal reflection and potential mermaid visitations. Start an elegant evening with an order of the crispy cracked conch ($10), served with a spicy red-pepper aioli, or opt for a mouthful of the Atlantic with oysters on the half shell ($7), or broiled with bacon, spinach, and sundried tomatoes ($7). With the opening ceremonies slurped from their handsome shells, customers may graduate to the main course. Accomplished gymnasts will want to tumble into the seared scallops ($18), served over creamy grits with a red-wine-and-mushroom gravy, or caked blue crabs ($19), with a caper dill aioli, cozily nestled on a scenic platescape of steamed spinach and new potatoes. In addition to a selection of Southern-style fried seafood, Marker 32 also offers fresh-and-fun landfare for the fishophobe in your group, like a bone-in pork chop ($19), with butter beans and poblano-cheddar potatoes, or the white-bean ravioli ($13), with a roasted corn, bacon, and wild-mushroom sauce.
The aromas of Caribbean jerk spices and sizzling conch fritters waft through the air, luring passing boaters to dock their rides in the complimentary slips at Nippers Beach Grille. After disembarking from their schooners or GPS-equipped sea monsters, customers can either stroll into the open, 9,000-square-foot dining room or onto the massive waterfront deck, both of which boast scenic seaside views. In addition to the watery vistas and salt-filled air, the restaurant spreads a laidback, Caribbean vibe by piping ambient island music from its sound system and stocking its tiki deck with rum-laced cocktails and imported Red Stripe beers.
The menu also reflects this tropical theme, spotlighting Caribbean staples such as jerk-spiced diver scallops and sweet conch fritters, as well as fusion dishes such as grilled cheese layered with sliced guava and mac 'n' cheese studded with jerk chicken.
The water-adventure lovers at Crazy Fish have expanded their waterfront activity arsenal with an airboat, taking six-to-eight gleeful guests on a one-hour guided tour with the captivating Captain Hurricane Dave. After pushing off in a bright red boat propelled by Paul Bunyan's desk fan, Captain Dave takes groups of up to eight airboat adorers on a trek through the waters, pointing out alligators, porpoises, manatees, and alligator-impersonating marsh birds along the way. Scenic views of the vibrant intracoastal waterway and the occasional eagle sighting thrill turf-dwellers and seafarers alike on this air-powered voyage.
Having grown up in Baltimore, Chef Kahn Vongdara showcases a cooking style infused with the flavors and ingredients of Chesapeake Bay. At Crab Cake Factory, he has compiled a menu featuring Maryland-style crab cakes and dishes such as trout and crayfish brushed with roasted-pecan sauce. Chef Kahn's hefty 16-ounce new york strip steak with crispy potato strings is served in a dining room—full of plush booths and wooden tables—where musicians pluck strings and sensually massage their saxophones. To complement the surf 'n' turf lineup and Jacksonville Jaguars games in the lounge, the eatery's mixologists offer more than 10 martinis, including the Cupid's Potion, crafted with Three Olives vanilla vodka and strawberry liqueur.