About Skipjack

Chef and owner Donny Merrill brings over 20 years of experience to the kitchen, creating a menu that combines classics with new American fare, as well as delicious daily and nightly specials.


Whether you would prefer a drink and appetizers in our casual bar and lounge area, or you would like to have an upscale dinner in our dining room, come and join us!

Our Menu

Skipjack offers the quality of food and level of service one normally finds only in fine dining restaurants in an atmosphere that is unpretentious and unintimidating.




Mushroom Raviolis- mushrooms, broccolini, roasted peppers, marsala, tarragon 20

Basil Seared Halloumi- tomato confit, spinach, artichoke hearts, pappardelle pasta 18


Citrus Herb Grilled Salmon- charred vegetable goat cheese panzanella, smoked tomato vinaigrette 22

Grilled Mahi Mahi- chipotle powder, crab andouille succotash, cilantro crema 24

Seafood Pappardelle -lobster, shrimp, scallops, crab, broccolini, prosciutto, roasted pepper tomato butter 30

Crab Cake(s)- Old Bay french fries, green bean salad, lemon aioli 18/36



Filet Medallions- mashed red bliss potatoes, roasted vegetables, rosemary port jus 28

Mojo Marinated Flank Steak- sweet potato fries, roasted plantains, chimmichurri 22

Jerk Chicken Thighs- smoked pork red bean wild rice, green beans, champagne mango salsa 20

 Surf & Turfs– served with mashed red bliss potatoes and summer vegetables
Filet Medallions and Shrimp- scampi 26
Filet Medallions and Crab- tomato, crab imperial 28

Consuming raw or undercooked meat, fish or poultry may cause foodborne illness

  Most dishes can be made vegan or vegetarian upon request

Gluten free available

Menu is subject to change frequently to provide freshest local and seasonal product

Complimentary bread service is served upon request. 

Battle of the Vines
June 8th 2015 Painitng
Gift Cards Available!