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.



Spring Axis Venison marble potatoes, organic carrots, royal trumpets, smoked cranberry honey, stilton $32

Chicken Scaloppiniprosciutto, tomato, kale, mushroom risotto, crab lemon caper butter $22

Diver Scallops papperdelle, 12 hour roasted yellow tomatoes, wild ramps, basil oil, tomato powder $22

Roasted Eggplant Cannelloni –fresh mozzarella, truffle ricotta, veggie meatballs, fennel pomodoro $19

Crab Cakes– charred vegetable wild rice, petit greens, nectarine salsa, smoked tomato vinaigrette, $16/32

Tropical Crab Crusted Mahi Mahi– jalapeno sweet potato puree, jicama mango slaw, red pepper sugo $24

Beef Shoulder Tenderloin– red potatoes, spring onions, asparagus, wild mushroom port jus $16/32

*Surf and Turf option: add crab cake + $10, shrimp + $8, lobster tail+ $14

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.