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    Doc Ford’s Rum Bar & Grille (Sanibel)
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    Doc Ford’s Rum Bar & Grille (Sanibel)

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    Location and hours

    Every Day
    11:30 AM - 09:00 PM
    ¢¢ • American • Burgers • Sandwiches

    2500 Island Inn Road, Sanibel, FL 33957 • More

    • Appetizers

      • Doc’s Beach Bread

        Baked French bread topped with cheddar, monterey Jack, bleu cheese crumbles, and diced tomatoes.
      • Captiva Crab Cakes

        Pan-fried jumbo lump beach-style. Served with jicama coleslaw and finished with a superb key lime butter sauce.
      • Fried Calamari

        Lightly breaded hand cut tender calamari. Served with our house-made cocktail sauce.
      • Heat Island Chicken Wings

        Served with celery and docs buttermilk blue cheese dressing.
      • Buffalo Shrimp

        Crispy breaded shrimp with a spicy twist.
      • Doc Ford's Famous Fish Fingers

        Fried golden brown served with doc's tartar sauce.
      • Seared Tuna Appetizer

        Served rare atop chilled rice noodles that have been tossed with crispy Asian veggies, fresh herbs, and a Thai peanut vinaigrette.
      • Bayamo Black Bean Dip

        Cuban black beans topped with cheddar and montery jack cheeses, diced tomatoes, and jalapenos. Served with corn tortilla chips.
      • Chicken Tenders

        Lightly fried. Served with buttermilk ranch and honey mustard dressing.
      • Mussels

        Steamed in a broth of roasted garlic, shallots, roma tomatoes, fresh basil, white zinfandel, and a hint of cream and butter.
      • Caribbean Jerk Tostados

        Corn tortillas topped with jerk chicken, cuban black beans, melted monterey jack cheese, cabbage, tomato, and cilantro salad.
    • Flatbread

      • Spinach and Artichoke Flatbread

        Crispy flatbread baked with homemade roma tomato sauce and roasted garlic olive oil. Topped with spinach, artichoke, and mozzarella cheese.
      • Margarita Flatbread

        Fresh mozzarella, local vine ripened tomatoes, roasted garlic, fresh basil, aged balsamic, and extra virgin olive oil.
      • Shrimp Scampi Flatbread

        Served ith homemade Roma tomato sauce, roasted garlic, shrimp, tomato, mozzarella cheese, and basil.
    • Soups

      • Conch Chowder

        Fresh conch, tomatoes, fresh herbs, and bacon in a spicy chunky tomato broth.
      • Ford’s Famous Clam Chowder

        A rich creamy chowder, chock full of sea clams, sweet onions, and diced potatoes.
    • Sandwiches

      • Grouper Sandwich

        Served with doc's tartar sauce on a freshly baked roll.
      • Doc Ford's Original Lime Panko Crusted Fish Sandwich

        Seared baked and served on a freshly baked roll. Topped with house slaw and spicy remoulade.
      • Hamburger

        Prime hand pattied ground beef grilled to your desire. Served with lettuce, tomato, and onion on freshly baked roll.
      • Chicken Sandwich

        Served on a freshly baked roll with lettuce, tomato, onion, and pickle.
      • Citrus Mojo Pulled Pork

        Slow roasted with a combination of garlic, herbs and spices with fresh squeezed oranges and limes. Hand pulled and piled high in a toasted bun and topped with our house made pickled red onion salad.
      • The Cuban Sandwich

        Traditional style with ham, slow roasted pork, swiss cheese, mustard, and pickles on a crispy cuban roll.
      • Sanibel Cheese Steak Sandwich

        Shaved ribeye, caramelized onions, peppers, and mushrooms smothered in swiss cheese and folded into a baguette.
      • Maine Lobster Roll Sandwich

        Diced maine lobster blended with mayonnaise, green onion, celery, and fresh squeezed lemon juice.
    • Seafood Tacos

      • Campeche Fish Tacos

        Freshly grilled white fish with shredded cabbage and papaya pico de gallo in flour tortillas. Served with black beans and rice.
      • Yucatan Shrimp Tacos

        Succulent steamed shrimp, shredded lettuce and tomatoes tossed in our one-of-a-kind Yucatan sauce made from cilantro, garlic, butter, lime juice, and Colombian chilies, served in warm flour tortilla.
    • Dinkin's Bay Raw Bar

      • Shrimp Ceviche

        Fresh shrimp in our Florida citrus marinade, tossed with fresh lime juice, cucumber, cilantro, jalapenos, onions, and tomatoes.
      • Peel and Eat Shrimp

        You’ll love these shrimp steamed in Amazon spices then chilled and served with house-made cocktail sauce and lemon.
      • Dinkin's Bay Bowl

        Steamed peel-and-eat shrimp dressed in real butter, old bay spices, and juice from fresh Key limes.
      • Yucatan Shrimp

        Steamed peel-and-eat shrimp in a dressing of real butter, garlic, mild Colombian chilies, fresh cilantro, and key lime juice.
    • Salads

      • Mixed Green Salad

      • Tropical Salad

        We combined fresh baby greens, grape tomatoes, fresh mozzarella, mandarin oranges, sundried cherries, spiced pecans, and homemade crispy onions. Tossed in our very own secret balsamic vinaigrette dressing.
      • Caesar Salad

        Fresh cut romaine tossed with our creamy caesar dressing, house made croutons, and shredded pecorino cheese.
      • Chicken Taco Salad

        Crisp romaine lettuce, tossed in avocado feta vinaigrette and topped with Jack and cheddar cheeses, black bean jicama salsa, grilled chicken, and tomato pico de gallo surrounded by corn tortilla chips.
      • Steak Salad

        Chimichurri-marinated steak, asparagus, and red onions, over mixed greens tossed in chimichurri vinaigrette. Topped with avocado and bleu cheese crumbles.
      • Southwestern Cobb Salad

        Blackened chicken, hard boiled eggs, avocado, and bacon served over chopped romaine lettuce tossed in zesty chipotle ranch dressing with Jack and cheddar cheeses, roasted corn, and roma tomatoes with seasoned tortillas.
      • Sanibel Spinach Salad

        Bleu cheese crumbles, spiced pecans, grape tomatoes, Granny Smith apples tossed with caramelized onion and smoked bacon dressing.
      • Mozzarella De Marinello Salad

        Locally grown vine-ripened tomatoes, fresh mozzarella and baby arugula tossed in a lemon vinaigrette then topped with aged balsamic, fresh basil, and parmesan cheese.
      • Calamari Salad

        Lightly battered calamari tossed with mixed Everglades greens, cucumbers, tomatoes, a sweet and sour vinaigrette dressing and topped with crispy wontons.
      • Quinoa Shrimp Salad

        Chef combines fresh jumbo grilled shrimp with quinoa (Keen-Wah, a grain cultivated in Peru and Chile) and garden fresh vegetables, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa.
    • Entrees

      • Macadamia Nut Crusted Grouper

        A Paradise delight, toasted macadamia nut crusted grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a toasted Rum” coconut sauce.
      • Penne With Shrimp

        Sauteed deep water lobster shrimp, penne pasta, Roma tomatoes, fresh basil, garlic, and avocados tossed with a citrus cream sauce and shredded Parmesan cheese.
      • Seafood Paella

        Jumbo scallops, shrimp, mussels and tender fish medallions, with chorizo sausage, peas, saffron rice, and tomatoes.
      • Panko Fried Shrimp

        Jumbo shrimp crispy fried with French fries and house coleslaw.
      • Island Style Shrimp and Grits

        Fresh Gulf shrimp dusted with masa (Mexican corn flour), pan seared and served with jalapeño cheese grits, julienned veggies and green beans accented with a homemade tomatillo sauce
      • Panko Crusted Grouper

        Grouper pan-seared and served on a bed of brown rice, julienned vegetables, wilted spinach and mushrooms, topped with a honey papaya rum drizzle.
      • Texas Baby Back Ribs

        A full rack of baby back ribs basted with our one-of-akind BBQ sauce, served with roasted garlic smashed potatoes or French fries and our house slaw.
      • Cedar Plank Salmon

        Freshly cut salmon fillet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach, and caramelized mushrooms.
      • Dry Rubbed Ribeye

        Served with roasted garlic and Parmesan smashed potatoes, caramelized mushrooms, asparagus and a roasted bleu cheese tomato, surrounded by a caramelized red onion demi sauce.
      • Banana Leaf Snapper

        Snapper wrapped in a banana leaf lined with masa harina, ancho chili purée and freshly squeezed lime juice. Steamed, paired with fresh vegetables, black beans and rice, with a dynamite lime cilantro roasted pepper pesto.
      • Roasted Half-chicken with Cuban Chimichurri Sauce

        Roasted chicken served over a potato hash with onions, mild Amazon peppers and Panama-style chorizo sausage. Braced with steamed French green beans, fresh chimichurri verde, topped with roasted corn, jicama, tomato, and bean relish.
      • Colombian Coffee Rubbed Pork Tenderloin

        Pan seared pork tenderloin dusted with a tongue twisting blend of coffee and spices, served with a sweet corn puree, tropical plantains, and chayote chai-ow-tei squash.
      • Deep Water Mahi-mahi

        Hand-cut mahi-mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with tropical vinaigrette.