Wickies Delivery on Sanibel Island

Two crab cakes with mango rum remoulade and tropical salsa

Smoked salmon, herb cream cheese spread with capers and red onions served on crostini

Two large shrimp with roasted garlic and fresh herbs served on crostini.

Yellowfin tuna, wakame, avocado, scallions, orange ginger vinaigrette, topped with a balsamic glaze and wasabi drizzle. Served with crispy wontons and sliced cucumbers.

Cold water lobster, fresh herb garlic butter served with crostini

Topped with goat cheese and roasted corn cream sauce

Shredded chipotle chicken or mojo pork, mozzarella cheese, and guacamole. Served with pico de gallo, shredded lettuce, and sriracha aioli.

Smoked mahi blended into a creamy, savory dip. Served with crispy wontons and sliced cucumbers.

A true island treat — 6 golden fritters with dipping sauce

Mixed greens, avocado, tomatoes, gorgonzola cheese, croutons, and zesty avocado dressing

Strawberries, blueberries, candied pecans, goat cheese, spinach, and zinfandel vinaigrette

Romaine, bacon, tomato, hard boiled eggs, goat cheese, avocado, and zesty avocado dressing

Romaine, shaved parmesan, garlic croutons, and creamy caesar dressing

Romaine, avocado, tomato, cucumber, goat cheese and quinoa served with vinaigrette dressing

Arugula, mint, spiced watermelon, feta cheese, and shallot dressing

Mixed greens, cucumbers, capers, red onions, avocado, smoked salmon rosettes, and dill dressing

Grand Western 8oz upper choice tenderloin topped with au poivre sauce. Served with roasted garlic Yukon mash

Topped with a mushroom demi-glaze. Served with fingerling potatoes

Butter poached twin lobster tails topped with lump crab meat and served with roasted garlic Yukon mash.

With red wine demi-glace, crispy shallots, served with parmesan horseradish grits

Paired with a fig bourbon compote. Served with fingerling potatoes

Pan seared chicken rolled with ham, spinach, tri-colored peppers, mozzarella cheese, topped with a roasted corn cream sauce. Served with roasted garlic Yukon mash

Roasted turnips, carrots, parsnips and onion risotto topped with parmesan cheese, drizzled with white truffle

Pan seared and topped with a lemon herb caper butter. Served with roasted garlic Yukon mash

Pan seared Antarctic salmon with a garlic lemon glaze. Served with coconut risotto

Three pan seared panko and black truffle crusted scallops, caramelized shallot beurre blanc. Served with coconut risotto

Pan seared shrimp over parmesan horseradish grits with a roasted red pepper coulis

Pappardelle pasta, three large shrimp stuffed with our crab cake recipe, finished with a lemon caper cream sauce and garlic toast

Three soft flour or corn tortillas filled with black grouper, shredded lettuce, cucumber pico de gallo, cotija cheese, and zesty avocado sauce. Served with french fries

A rich dark chocolate cake

The signature Mad Hatter crustless cheesecake

A creamy custard with rich espresso flavor

Served with key lime drizzle and fresh blueberries