The menu has been developed by Executive Chef and Partner Jason Gordon with help from Chef de Cuisine Michael Fuller.
The star of the show will be Caps’ steamer bar filled with fresh mussels, clams, gulf shrimp, bay scallops, and other seasonal fresh fish. Using six steam kettles, the freshest seafood in Tampa Bay can be cooked and on your plate in 90 seconds.
“The steamer bar resembles ‘Old Florida’ seafood,” said Gordon. “The original Cap’s was one of the first places to be doing it over at Lighthouse Point. It’s the best way to cook seafood because it allows the seafood to really stand out.”
Accompany your steamed seafood with a base of saffron yellow rice, sushi rice, low country vegetables, summer vegetables or bucatini noodles. And then finish the dish with a homemade sauce, such as the Classic Garlic Butter, Low Country Cajun Butter, White Wine Lemon Cream Sauce, or Mama’s Sunday Red Sauce.
Cap’s will also have a raw bar featuring oysters on the half shell, sashimi, peel-and-eat gulf shrimp, and more.