HomeMy WebLinkAboutRobert O. Hoadley - After the fact
T ABLE OF CONTENTS
PROPOSER'S COMMENTS
DESIGN PHASE
IN RESPONSE TO SECTION 1.3 & 1.5
ABOUT THE PROPOSER
BIO OF PRINCIPAL
CONSTRUCTION/BUILD-OUT PHASE
THE TEAM
A TT ACHMENTS -- DRAWING, PHOTOS
DESIGN & CONSTRUCTION SCHEDULE
OPERATION OF RESTAURANT PHASE
PROPOSER'S UNIQUE ABILITY
RESTAURANT OBJECTIVE: SCOPE OF SERVICES
CORPORATE TEAM FLOW CHART
STAFF: KEY TASKS
MARKETING STRATEGY FOR RESTAURANT
FINANCIAL 10 YEAR CASH FLOW
ATTACHMENT SAMPLE MENUS
ATTACHMENT: CORPORATE FILING
ATTACHMENT: CRIMINAL BACKGROUDS
EXHIBITS
FLORIDA STATUTE ON PUBLIC ENTITY CRIMES
NON-COLLUSION AFFIDAVIT
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No.1-II
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12-31
No. 32
No. 33 - 36
RFP EXHIBIT A
RFP EXHIBIT B
PROPOSER'S COMMENTS
Certified financial statements: The proposer principal and investors have more than ample funds
currently available for this project. Certified financial statements will be provided on or about August 1,
2009.
Under 1.6 Submittal Requirement #8: Parking for the pier is all but non-existent and continues to be so
until sound agreements are made with La Perla and Newport Beachside Resort. The reason being, if the
La Perla and Newport Resort are full, then there is no parking for Pier or beach customers.
Observations: Valet parking has its own built-in problems, insurance liabilities - street crossing dangers
- should the time come an outside contractor would be engaged.
If the Gift and Bait Shop would fall under the restaurant operation and open 24 hours. Custodial and
maintenance and security would become the cost of the operator. However, if the City shares revenue the
cost would be derived by an agreed formula.
In addition, as previously discussed, a general upgrade of the restaurant as it is today would be generally
"spruced-up" to become more representative of the City and the Newport Beachside Resort.
Questions:
1. Who is going to care for the Pier? ie. maintain the pier's outdoor restrooms, cleaning, security, etc.
2. The existing restrooms for ALL customers, public beachgoers and hotel guests
3. Who is responsible for pier lighting and upkeep?
4. Will there be additional parking created in Pier Park?
5. Who will pay the utilities ie. electric?
6. Will a concession unit (full kitchen) to be allowed out on the beach during restaurant construction?
7. Will the Newport share in cost of grease traps, in that their bar cookshack is connected with the Pier
Restaurant?
8. How will trash removal be handled and where will trash containers be stored?
Statement:
If the Gift & Bait Shop were to be a part of the restaurant operation; open 24 hours, extraordinary
expenses would be incurred. Utilities, care and maintenance, payroll, security, supplies are just some of
the added costs.
It's the proposer's feeling that the Gift & Bait Shop and Pier fees would not generate enough revenue to
off-set those additional costs.
Realistically taking that phase of the operation would be a courtesy to the City to have the cost absorbed
by the restaurant-bar operation.
As a fair assessment, it is not realistic for the City to expect a percentage of proposer's operation for a
minimum of five years. (See financial projection sheet)
3
IN RESPONSE TO SECTIONS 1.3 AND 1.5
We believe that the proposed corporation includes partners admirably suited and committed to achieving the
goals stated and the requirements of the RFP, having both adequate capitalization, and a history of experience and
success in the food service at this specific location, and marketing, specifically to attract customers.
ABOUT THE PROPOSER
The primary proposer of this bid is Robert O. Hoadley.
Mr. Hoadley is the sole proprietor-concessionaire owner of the Pelican Restaurant on the Pier at the Newport
Beach Resort in the City of Sunny Isles Beach and has the following licenses to do business in Miami-Dade
County:
o Uquor Ucense __________ # 23-23816 0
() FL Sales Tax Cert. ........ # 23-801-2974102-7 0
o Rorida Employee J.D. h__ # 2117477
Tobacco Ucense ---------- # 23-26379
Federal J.D. ---------- # 36-5007877
A PROPOSED CORPORATION
Proposer is made up of four investor-owners. Upon the successful awarding of this bid for the restaurant at the
Historic Fishing Pier at Pier Park, the investment-owners will form a new corporation and be officer-directors.
Those persons having a significant financial interest in the corporation and restaurant opemtion come together to
fulfill and exceed the requirements the City of Sunny Isles Beach has proposed. These entities are as follows:
MEMBER-OWNERS WITH FINANCIAL INTERESTS
ROBERT O. HOADLEY (proposed secretary)
1018 Northeast 203 Lane (California Club)
Miami, Florida 33179
Tel: 305-652-0855 0 Restaurant: 305-945-9228
Cell: 786-262-8184 0 E-mail: robertohoadley@gmail.com
VINCENT T ARRICONE (proposed president)
17100 North Bay Road, Suite 1511
Sunny Isles Beach, Florida 33160
Tel: 305- 0 Cell: 917-804-3319
o E-mail: Nt A
MARIO T ARRICONE (proposed treasurer)
17100 North Bay Road, Suite 1511
Sunny Isles Beach, Florida 33160
Tel: 305- 0 Cell: 718-310-7166
o E-mail: MarioTNY6@aol.com
ALFONSO REDA (investor)
30 Greenvalley Road
Almonl, NY
T eJ: 914-582-6721
o E-mail: CPA
4
RIO OF PRINCIPAL
ROBERT O. HOADLEY, the principal owner-operator of the proposed project, will be the Secretary & Chief
Operating Officer of PROPOSED LLC CORPORA nON. will be the managing partner-owner and general
manager of the restaurant-shop operation. Mr. Hoadley is also the current owner and sole proprietor of the
Pelican Pier Restaurant located on the pier at the Newport Beach Resort in the City of Sunny Isles Beach sincc
1999. Mr. Hoadley is also a working owner-partner in Tuna's Raw Bar & Grille, the landmark newly rcmodeled
restaurant located in North Miami Beach since 2007. He has had extensive and successful food and beverage
service experience throughout Miami Beach for the past 33 years. Of those years, 13 years have been working as
an independent food and beverage and nightclub concessionaire at the Newport Beachside Resort. He was the
owner-operator of hotel beach bars and equipment concessionaires from 1984 - 1996 at various Miami Beach
Hotels in the cites of Miami Beach, Surfside, Sunny Isles Beach that includes the Tahiti Hotel, Sagamore Hotel,
Seabrook Hotel, Riviera Beach Hotel, Suncity Hotel, and Dolphin Hotel.
Besides intimately knowing the market he's served in the northern portion of Miami Beach, Mr. Hoadley has
another unique advantage to generate customers that will benefit the proposed new restaurant. He has an informal
business relationship with the founders and organization leaders of Haulover's clothing-optional beach for the
past six years, often working with them to co-sponsor and donate to their special events and advertising in their
beach publication given free to the patrons of that beach. The current Pelican Pier and Tuna's restaurants has a
loyal following from that beach with its 1.3 million visitors. Approximately 60% are tourist who are repeat
visitor to this beach and they have a financial impact to the community of $900 million annually. Many naturist
beach-goers stay at the Newport. Mr. Hoadley's restaurants are promoted via the two organizations' web sites
and at their daily Haulover Beachside concession.
The current Pelican Pier restaurant operation has 15 employees and has operated profitably since he took over as
the restaurants concession-owner. Its past two years gross income -- June 07 to May 08 and June 08 to May 09--
was $654,495 and $652,886 respectively.
Proposer expects the restaurant and its gift/bait shop including revenues generated from rent, licenses, leases,
concessions, vending equipment, admissions and parking fees. Proposer guarantees a minimum annual gross
income of $500.000. The proposer guarantees to pay the City of Sunny Isles Beach for a lease that includes both
the restaurant and gift and bait shop of $125.000 per year.
5. CONSTRUCTION / BUILD-OUT PHASE
THE TEAM
The proposer will oversee all aspects of the job, having built and remodeled several restaurants and nightclubs in
Sunny Isles beach over the past 25 years. The proposer has acted as a general contractor and is most familiar with
the City and County building and departments, plan certifications, permitting and inspections. Working closely
with the City and the general contractor, standing meeting will be held once a week with the primary contractors
beginning one week after notification of award and for the duration of the project until the final "sign off"
inspection. Marketing and event planning will begin in as soon as the equipment is installed.
Architect: ANDRES TORO / TRIO DESIGN CONSULTANTS, LLC
Address: 17100 Collins Avenue, Suite 224
City/State/Zip: Sunny Isles Beach, Florida 33160
Tel: 305-940-0555 0 E-mail: Andres#trio-design.net
License No. CA-27578
General Contractor: KEVIN RAFFERTY
Address: 2042 Madison
City/State/Zip: Hollywood, Florida 33020
Tel: 954-342-3400 0 E-mail: krafferty@bellsouth.net
License No. CGC 025712
Electrician: BOB SCOTT / BOB SCOTT LIGHT, POWER & SIGN
Address: 3521 SW 35 Street
City/State/Zip: Hollywood, Florida 33023
Tel: 954-981-6770 0 E-mail:
License No. ER 007602
Plumber: MOHKER PLUMBING License No. CFC 021469
Address: 3800 Shipping Avenue
City/State/Zip: Miami, Florida 33146 0 Tel: 954-446-8266 0 Website: www.mohkerplumbing com
Investigations/Security: CARLOS FUENTES / FUENTECH INVESTIGATION License No. 89-147
Address: 1 NE 2nd Avenue
City/State/Zip: Miami, Aorida 33132
Tel: 305-539-9009 0 E-mail: fuemtespi@earthlink.net
Taxes, Accounting Consultant: KLINTON SNYDER, CPA (CFO Crown Liquors) License No. 4691
Address: The Carriage House, 5700 Collins
City/State/Zip: Miami Beach, Aorida 33140
Tel: 305-742-7263 0
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COLOR SCHEME
Restaurant, Bar & Gift Shop
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TYPICAL NAUTICAL
TABLE
throughout entire restaurant
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GLASS
ENCLOSED KITCHEN
facing due East
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facing due East
SUSHI REFRIGERATION
UNIT (future use)
FRESH SEAFOOD CASE
in Dining Room
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OUTSIDE BAR
in seating & Gift Shop area
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INSIDE DINING ROOM
BAR-
look east to seating area
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LIQUOR STORAGE
over Dining Room Bar --
# 1 & #2
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Liquor Storage over Dining
Room Bar -- #1 & #2
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DESIGN AND CONSTRUCTION SCHEDULE
Month One: Pre Construction/Design
Finalize design with approval from City -- Week 1-4
Month Two:
Permitting -- Week 5-7
Build-out Construction begins -- Week 7
Order Equipment, furniture and fixtures - Week 7
Month Three:
Inspections for electric and plumbing -- Week 15
Installation of equipment and furniture -- Week 15-18
Build-out Construction completed -- Week 18
Dot-out Inspection from County and City -- Week 18
Decorating and testing -- Week 18-21
Month Four:
Sign-off Inspection, County and City
-- Week 22
Month Fi ve:
Soft Opening
Grand Opening
-- Week 23-25
-- Week 26
PROPOSER'S INVESTMENT
The estimated total start-up investment will be approximately $100 sq. ft. or $495,500, including operating capital
for the first year.
BUILD-OUT: Kitchen, Dining, 2 Bathrooms and Gift/Bait Shop
FURNITURE, FIXTURES, EQUIPMENT:
OPERATING CAPITAL AND 1 ST YEAR OPERATING EXPENSES
$ 77,000
$ 216,000
$ 202,500
..'.
6. OPERATION OF RESTAURANT PHASE
PROPOSER'S UNIOUE ABILITIES
ROBERT O. HOADLEY will be the managing partner-owner and general manager of the restauranllshop
operation.
Mr. Hoadley is also the current owner and sole proprietor of the Pelican Pier Restaurant located on the pier at the
Newport Beach Resort in the City of Sunny Isles Beach since 1999. Mr. Hoadley is also a working partner in
Tuna's Raw Bar & Grille, the landmark, newly remodeled restaurant located in North Miami Beach since 2007.
He has had extensive and successful food and beverage service experience throughout Miami Beach for the past
28 years. Of those years, 13 years have been working as an independent food and beverage and nightclub
concessionaire at the Newport Beachside Resort. He has been the owner-operator of hotel beach bars and
equipment concessionaires from 1984 - 1996 at various Miami Beach Hotels in the cites of Miami Beach,
SUlfside, Sunny Isles Beach that includes the Tahiti Hotel, Sagamore Hotel, Seabrook Hotel, Riviera Beach Hotel,
Suncity Hotel, and Dolphin Hotel.
In designing this proposal, proposer offer the following key elements as our approach to this concession:
Theme: Caribbean tropical beach, resort-casual
s.u.rn: Bahamian-Caribbean / "Bahamas Breeze" with bright rainbow colors on white and tan background,
gingerbread cornices, wicker furnishing, etc.
Type of Food The primary feature food will be fresh fish and seafood in keeping with the fishing pier and the
ocean. Since Miami is a great melting pot of the Caribbean, Central and South America, we would like to honor
these cultures with the best of each country, plus the traditional American-fare,
REST AURANT OBJECTIVE: SCOPE OF SERVICES
BREAKFAST 7:30 AM-IO AM
DINNER 5 pm-IO pm, Weekends until 11 pm
LUNCH 11 am - 4 pm
PIER BAR -- 10 pm to 1 am
PIER GIFT & BAIT SHOP - 24 hours
The restaurant's proposed concept is the best suited at the City Pier site has a proven track record as a
casual restaurant for ten years under this proprietor and is a tradition and featured landmark - known also as
a restaurant than just a fishing pier. It is also in keeping with the casual atmosphere of the beach, It allows
the restaurant to draw from the greatest and most diverse clientele in the area. This will only add to its
continued success under the stable ownership of the proposer.
EMPLOYEE UNIFORMS & APPEARENCE
Our employees (female and male) will wear color-coordinated uniforms with facility name prominently displayed
and removable employee nametags for easy identification. All cotton uniforms will be designed to provide
ultimate breathable comfort on the hottest days and will consist of tan mesh shorts, white mesh shirts. and tan
safari hats with turquoise blue trim band on hat, shirt and pants. In addition, a uniform for the winter will be a
solid tan sweat suit with a turquoise blue and white vertical strip down the outer leg of the pants and sleeve of the
top. The tan safari hat with turquoise band will be the same as summer. All clothing articles can be interchanged
based on weather and individual comfort. The uniform color scheme (tan, white, turquoise blue) will be use in
part or in combination for food service materials wherever possible.
CORPORATE TEAM
Bookeeper
Chief Kitchen
Manager
Dining Room &
Bar Manager
Pier Manager
Gift Shop
Bar
Bar
Cook Cook Cook Cook
Bar
Washer
Maintenance
Washer
Maintenance
Night Clerk Clerk Clerk
Manager
Server Server Server Server Server Server
Server Server Server
Weekend Cashier
EMPLOYEES. CURRENT: Full I Part Time:
RoseMary Kolovrat - 25 years
Kelly Masalonis - 5 years
Serigo Vuguin - 9 years
Amy Fellhaurer - 5 years
. Toni Robson - 2 years
Mark Windfield - 3 years
Sandy Wolyzy - 2 years
David Zuzwieg - 7 years
Debby Freidres - 22 years
Christopher Iacono - 10 years
Marc-Jino Octavien - 1 year
John Lanmbe - 3 years
Inmer Castaneda - 10 years
Oscar Aronna - 2 months
Mattew Hudson - 4 months
Many of our employees have gone on to graduate college, opened up their own businesses while working at the restaurant.
Our top employee graduated Johnson & Wales top of the class, all of USA, Another employee has been managing a T.G,I.
Fridays in Santiago and has been with the Pelican for 4 years. The stories of positive success go on and on. Proposer
makes these remarks only to assure as the owner of the new restaurant the positive vibes will continue.
Note: The Pelicans on the Pier Restaurant has not had one serious police call in 10 years,
15
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STAFF: Key Tasks
General Manager:
· Monitoring the entire operation
. Employee development and training
· Relating with hotel management
· Accounting procedures
· Security and safety
· Health and sanitation
· Setting hours of operation
· Establishing prices and policies
· Hiring and firing
· Repair and maintenance of all equipment
· Coordinating supplies and deliveries
· Advertising and marketing responsibilities
· Coordinating special events
· Alcohol awareness programs
· Developing policies and procedures
Manager:
· To assist the general manager with the general
manager responsibilities and act as a liaison with
the employees, company, and Park officials
Cooks
.
Responsible for the preparing of quality food,
maintaining a superior standing area and
surroundings
Will attend classes constantly in food handling
and sanitation
To assist in all facets of the complete operation
including serving food, beach cleanliness,
opening and shut down, assisting other
employees of proposer
The ordering of product from designated
suppliers.
The training and orientation of new
employees.
.
.
.
.
Server
. Primary responsibility of the server is customer
relations, as they are front line contacting group
and our representatives of the company
· On a regular basis, to attend training and
developing classes to better perform their
function.
· To generally support and assist other
departments in their particular assignments.
· To serve our products with pride, courtesy and
in a timely manner.
Beach Food Service Attendants
· Primary function to sell and deliver lounges,
cushions, and umbrellas
· To assist food servers with the taking of orders
and the delivery of food and beverages
· To patrol the beach for excessive debris, to offer
assistance to our guests and to make
recommendations to buy food, beverages and
sundries from company facilities,
· To act as an ambassador of the proposer's
company and to promote the use of all hotel
facilities, tennis, golf, fishing, boating, kiting,
aJ?d sunning on our beaches.
· To make aware to the Manager and General
Manager any criticism both positive and
negative.
. Maintenance, repair and upkeep of equipment
used in the day today operation.
Beach Field Delivery & General Helper
· To assist all departments as the needs develop.
· To augment and support each department in
their efforts to give good service and act as a
goodwill ambassador on behalf of restaurant.
General Manager and/or Managers arrive ...........,.. 6:30 AM to 6:30 PM
Food Service
First cook .................................................................. 6:30 AM
Second cook ............................................................., 7:00 AM
Server # 1, #2............................................................., 7:00 AM
Server #3, 4.............................,.................................. 9:00 AM
General Manager and/or Managers arrive............... 3:30 PM to Midnight
Third cook ...........................................................,..... 4:00 PM
Forth cook......................""................,........,.............. 4:00 PM
Server #5, #6.............................................................. 3:30 PM
Server #7, #8.............................................................. 5:00 PM
BREAKFAST 7:30 AM-I0 AM LUNCH 11 am-4pm
DINNER 5 pm - 10 pm, Weekends until 11 pm PIER BAR -- 10 pm to 1 am
Cold Sandwiches, Hot Dogs, Burgers (chicken, beef and veggie), Fish Sandwich wi chips or slaw, Caesar Salad
14
MARKETING STRATEGY FOR RE.."TAURANT
Marketing/AdvertisingIPR: MARKETING SERVICES FOR PROFESSIONALS, Inc.
SHIRLEY and RICHARD MASON, Consultants
Address: 3650 NW 181 Street
City/State/Zip: Miami, Florida 33056
Tel: 305-620-7090 0 E-mail: ExDirBEACHES@aol.com 0 Website: beachesfoundation.org 0 sffb.com
Event Planning: SYGNATURE EVENTS / TRISHA SIMEOM
Address: 4317SW 27 Street
City/State/Zip: West Park, Florida 331023
Tel: 954-512-3444 0 E-mail: Tiashasimeon@aol.com
Professional Marketing
Proposer sees its position as the only affordable beach side full-service restaurant along the most heavily populated
portion of Sunny Isles Beach. This restaurant has the opportunity to provide not only sit-down food service, but
additional enhancing services and amenities available to the general public to sunbathers by delivering food
directly to them north of the pier and south down to and including Haulover's clothing optional beach.
Along with our job of providing food service and bait shop supplies, Proposer will be the main catalyst to plan.
coordinate and market everything from providing catering to small meetings, delivery service and large special
events for Haulover Beach, Sunny Isles and the surrounding cities. Proposer welcomes the responsibility and the
opportunity to work cooperatively and in conjunction with Haulover Park's management and staff, its mentoring
nonprofit organization, and the communities that are the natural constituency to this facility, while also working
to market to various niche tour groups and hotel guests and area residents, who primarily live in the condo
communities.
Proposer will be a co-sponsor of the various special events in the area and work with one on-site event planner,
while marketing the restaurant to the Newport guests, neighboring condos and homes, to event planners. group
lour operators, and local clubs, civic organizations and associations.
Marketing Services for Professionals (Consultant) -- the advertising, marketing, public relations firm proposer
has hired -- has planned an innovative marketing program designed to achieve and surpass the desired results for
the good of the restaurant and the. Newport Resort, Proposer is prepared to spend a minimum of $24,000 each year
for marketing, utilizing the firm's contacts, resources and assets. Shirley and Richard Mason are the principals
of the consulting firm. NOTE: The Mason's are past and current presidents respectively of South Florida Free
Beaches - The Masons are the principal creators, mentors and marketers of Haulover's world-famous and largest
clothing optional beach section) Beside (he traditional advertising media, web site, direct mail to the Northeast
communities and public relations efforts. much of the marketing will be done to attract the llsers of Halllover
lJeCH;h. Nearly 60% of the users of that beach are tourists staying at area hotels. The mentoring organizations
hal'c established successful marketing systems that will be utilized if proposer is selected, Halllover clothing
optional beach see 1.3 million visitors each year and generates approximately $900 million dollars annually
filumcial impact.
Je~~(/
Seafood Trio tried or brot!.sdJlsh at the da~, shrimp & scallops 16.95
St Peter's Fish white tish sauteed with capers, scallions and tomatoes 1 2.95
Poached Salmon steamed poached in a white wine topped with a dill sauce 17,95
Mahi Marianne artichokes, capers, & mushrooms with a white wine butter sauce 1),95
Conch Piccata in a white wine with garlic, lemon and capers 16 ,95
Filet at Sole Almandine sauteed in a wine sauce and topped with toasted almonds 14.95
Petite Bouillabaisse mediterranean seatood soup 14.95
Snow Crabs 1/2 lb. steamed and served with drawn butter 11 . 9 5
All seatood is served with soup du jour or salad, roasted red potatoes and a fresh vegetable.
A:rDt
tender grilled chicken breast served over tettuccini
large gult shrimp served over tettuccini
white wine garlic sauce topped with tresh clams
white wine garlic sauce topped with tresh clams
& lump crab meat served over linguini
assorted seatood in a tra diablo sauce over angel hair
tri-colored tortellinis covered in a light pink sauce
Tuna's house specialt~ served over linguini
these delicious tilled crepes topped with mozzarella
eggplant rolled with a cheese mixture and covered in
a homemade marinara sauce
shrimp sauteed & tossed with a white wine garlic sauce
All pasta's are served with a house salad.
D~(ft'lr'-
Apple Strudel a la Mode ........,."..............,.,...............,.".........",................".................,.. 5.50
.5lack Forest Cake............."...,."....,.,.,..,................,.............,..............,................,............ 4.00
Peach Melba ,.,............""... ......,...,.. ,...........,.................. ,..................,.............,.... ..........,.. 4.50
.5anana Split ......."............",..."........."....,...........,........,........,...............,.............,............ 5.50
Assorted Ice Creams .................................,..,................................................................... 4.50
Strawberr,y Romanoff ......'.'..".............""'..............'.'.......:...'."'.......'........'............"........ 6.50
Molten Lava Cake ."".............,.".,.....,.....".......,..........,.,...........,.,................"............."... 7.00
chocolate Panache ,.,.,.......,...".........,.......".......,.,...,."...............,..............,..,.................. 7.00
Ke,y Lime Pie .......................................................,..,......................................,..........,.......... 7. 0 o.
Tlramlsu ........................................,................................................................................... 7.00
cheese Cake ",................................................................................................................. 7.00
Chicken Alfredo
Shrimp Alfredo
Linguini in Clam Sauce
Crab & clam Sauce
Frutti Di Mare
Tortellini ala Vodka
Mussels Chardonna,y
.5aked Manicotti
Eggplant Rollatini
Shrimp Scampi
12.95
15,95
15.95
18.95
17.95
13.95
14.95
12.95
1) .95
16.95
There is a risk associated with consuming raw o'ysters or an,y raw animal protein. If 'you have chronic illness of the liver, stomach, blood, or
have immune disorders, 'you are at greater risk ~ serious iITness from eating raw o'ysters or an'y other raw seafood. You should eat them
fulll.l cooked. If unsure of your risk, consult a physician,
Executive Chef Rolf's signature salad
romaine hearts, cucumbers, carrots & celer~ sticks
with homemade chunk~ bleu cheese sauce
z:7e~
( ) ) mini cheeseburgers, chicken or hsh
( ) ) fried shrimp or conch with roumelade sauce
seared rare with wasabi ginger sauce
10 oz seasoned beef, lettuce, tomato, and onion
swiss, cheddar, mozzarella, american or bleu cheese, bacon,
jalapenos, grilled onions, onion rings, sauteed mushrooms
All burgers are served with french fries and coleslaw.
sduzL
fried, grilled, or blackened and topped with swiss cheese,
coleslaw & homemade island dressing served on grilled r~e
Mahi Fish Sandwich fried, grilled, or blackened with lettuce, tomato & onion
Yellowtail Fish Sandwich fried, grilled, or blackened with lettuce, tomato & onion
Grouper Fish Sandwich fried, grilled, or blackened with lettuce, tomato & onion
Phill,y Cheese Steak sauteed with onions & peppers, hnished with melted cheese
Chicken Deluxe grilled breast with melted cheddar & bacon
Buffalo Chicken tossed in hot sauce and topf?ed with bleu cheese dressing
Grilled Bratwurst served with onions, our chd-'s favorite
B.B.B.L.T: Tuna's bacon, bacon, bacon club sandwich
House Salad
Bleu Romaine
Sliders
Ahi Tuna Burger
Rolf's Burger
Additionar Toppings
Grouper Reuben
All sandwiches are served with french fries and coleslaw.
Chicken Parmesan
Chicken Schnitzel
a la Holstein
Chicken Francaise
Veal Picatta
Wiener Schnitzel
Lamb chops Diable
Prime New York Steak
Petite Filet Mignon
/f/!e/Z6-
marinara sauce, baked and topped with mozzarella
breaded and sauteed, tOPRed with a sunn.y side up egg
pan seared chicken breast with lemon and a White wine butter sauce
sauteed in a white wine with garlic, lemon and capers
prepared veal, lightl.y floured and sauteed
grilled herb crustedlamb chops
grilled to ~our reg~est
tender cut of bed- with a rosemar~, cabernet demi-glaze
4.50
7.00
6,00
7.50
11.50
8.50
1.00 ea
12.00
8.00
9,00
11.00
8,00
8.00
8.00
7-50
8.00
1) .95
1) .95
12,95
15.95
15.95
22.95
24.95
19.95
All meats are served with soup du jour or salad, roasted red potatoes and a fresh vegetable.
Tuna's is proud to after Stock,yard Certihed Angus Beef.
I
,
Soup Du Jour
Lobster lSisCjue
Conch chowder
New cngland Clam &
Com Chowder
French Onion Soup
.-.,
LJ~r
Chef's homemade special of the da~
heav~ cream with a sherr~ cruet
a lSaham,an classic
Cup
).00
5.00
4.00
Tuna's original recipe
oven baked, chef's own recipe
ra~:f
Colossal Shrimp Cocktail (4) with our homemade cocktail sauce
Lump Crab Meat Cocktail served with melted butter
Marinated Herring with onions and fresh sour cream
Seared Ahi Tuna seared rare with wasabi, ginger & a citrus so~ sauce
Classic Escargot baked with garlic butter and served with toast pOints
O~sters Rockefeller (6 ) baked o~sters) cream spinach) three cheeses) & pernod
Cracked Conch breaded) Rashed fried) with lime & remoulade sauce
lSaked Clams (6) chef's recipe
Lobster Crab Cakes a popular house specialt~
LJ~d~/
Conch Salad
Lobster Salad
Greek Salad
Caesar Salad
add Chicken
add Shrimp
add Crabmeat
add Lobster
Cobb Salad
add Chicken
Shrimp Louie Salad
lSutfalo Shrimp Salad
Chicken Salad
4.00
a traditional lSahamian preparation
a salad loved b~ all at Tuna's
lettuce) onions) black olives) oregano) cucumbers) sour cream)
oil) vinegar & feta cheese
romaine) croutons & anchovies on re9uest
50wl
4.00
lOO
6.00
6.00
6.00
12.00
12.50
5.95
8.00
6.00
12.00
8.00
7-50
9.00
8.00
MKP
8.50
7-50
11.50
12.50
14.50
16.50
mixed greens) chopped egg, tomatoes) bacon) bleu cheese & melon 7. 5 0
11.50
mescaline lettuce) ef!f!y tomato) cucumbers) red onions,
topped with a "Iouie" dressing
tomato burst & bleu cheese
tomato burst & bleu cheese
10.00
10.00
8.00
Menu
"'"
E~u;& cfI- RfF~
17850 West Dixie Hwy, North Miami Beach, FL 33160
Tel: 305.932.0630 · Fax: 305.932.0631
www.tunasrawbarandgrille.com
QUENCH YOUR THIRST AT
PELICAN'S
ON THE NEWPORT PIER
JUICE BAR
~
Wr-
V, 1
~
ICED TEA - FRUIT PUNCH - GRAPE DRINK - LEMONADE
SMALL $ 125 ~IUM $ 1.50 LARGE $ 2.00
SODA'S - SMALL $ 1.50 ~IUM $ 1.75 LARGE $ 2.00
160z JUICES - APPLE, ORANGE, TOMATO. PINEAPPLE. CRANBERRY. GRAPEFRillT $ 3.00
160z SMOOTHIES - V ARIOUS FLAVORS $ 4.00
200z SPORT BOTILE OF SPRING WATER $ 2.50 110z SPARKLING WATER - PERRIER $ 3.00
COFFEE, TEA OR HOT CHOCOLATE $1.75 '
BACK. BAR DRINKS
DAIQUIRI'S - V ARIOUS FLAVORS $ 6.95 PINA COLADA $ 6.95 RUM RUNNER $ 7.50
LONG ISLAND ICED TEA $ 7.50 MUDSLIDE $ 7.00 MARGARITAS $ 7.00
BLOODY MARY $ 6.00 BLOODY CAESAR $ 6.00
WINE BAR
CHARDONNAY. MERLOT. CABERNET SAUVIGNON.
WIDTE ZINF ANDEL. PINOT GRIGIO. SAUVIGNON BLANC
90z GLASS $ 5.75 CARAFE (11mER $1850 1/2 CARAFE $ 9.75
CHAMPAGNE SPLITS $ 6.50 MIMOSA COCKTAIL $ 6.75
320z SANGRIA PITCHER $ 9.75 600zSANGRIA PITCHER $18.50
COLD BEER BAR
DRAFT BEER
BOTTLED (PLASTIC)
160z PINTS
BUDWEISER $ 4.50
BUD LIGHT $ 4.50
MILLER LIGHT $ 4.50
LAND SHARK $ 4.50
PlUSIDENTE 120z $ 4.25
BUD LTh1E $ 4.50
160z GLASS
BUD $ 2.50
BUD LIGHT $ 2.50
AMBER BOCK $ 3.00
1vfICHELOB
ULTRA LIGHT $ 3.00
LG PITCHERS
$ 8.75
$ 8.75
SIO.50
$10.75
CANS
160z PINTS
HEINEKEN $ 4.75
BECKS $ 4.75
GUINNESS $ 5.75
GROISCH $ 5.75
CORONA $4.75
MICHELOB
ULTRA UGHT $ 4.75
O'D@ULS $4.00
( NON ALCOHOUC I
PELICAN'S PLATTER BAR
ALL HOT PLATTERS ARE SERVED WITH COLESLAW
AND A CHOICE OF EITHER BLACK BEANS AND RICE
OR FRENCH FRIES
. ~ -Z~7.
HOT DOG $ 5.25
HOT DOG WITH CHEESE $ 6.00
SHRIMP IN A BASKET $ 8.95
FISH STICKS ( 8 ) $ 7.95
HOT WINGS ( 8 ) S 7.95
HOT WINGS ( 16 ) S15.95 ( 25 ) $24.95
MOZZARELLA STICKS $ 7.95
FRIED SEAFOOD SHORE PLATIER
BAY SCALLOPS, SHRIMP. & FISH S 9,95
CHICKEN NUGGETS $ 6,95
GRILLED CHICKEN BREAST $ 8,95
4 PC FRIED CHICKEN
HONEY DIPPED S 7.95
MUSSELS MARINARA OVER RICE $1l.50
BAKED SlUFFED FLOUNDER $10.50
GRILLED SHRIMP TERlY AKI OVER RICE S11.50
CONCH FRlTIERS ( 7 ) S 8.95
CRAB CAKFS ( 2 ) S 8.95
FRIED CALAMARI ( 14 ) $ 8,95
BAKED OR GRILLED SAIMON $10.95
120z N. Y. SIRLOIN W /MUSHROOMS $15.50
GRILLED TUNA STEAK S1O,95
COCONUT SHRIMP ( 6 ) S 8.50
CLAMS CASINO 1/2 DOZEN S 8.95
SEAFOOD BAKED CLAMS 1/2 DOZEN S 8.95
SEAFOOD STUFFED OYSTERS SI0.50
FISH & CHIPS
AU1HENTIC BEER BA'ITERED HUGE PIECE OF DEEP FRIED COD FISH
SERVED OVER FRIES, COLFSLAW, AND MALT VINEGAR 59.50
PAELLA
AU1HENTIC VALENCIA ( SERVED AFTER 5:30PM DAILY)
LOBSTER, SHRIMP, CRAB, CLAMS, OYSTERS, AND MUSSEIS
FOR TWO PEOPLE S 34.95 ( AILOW 30 MINUTFS TO PREPARE)
THERE IS A RISK ASSOCIATED WrI'H CONSUMING 'RAW OYSTERS OR ANY RAW ANIMAL PROTEIN. IF YOU HAVE CHRONIC ILLNI!SS OF THE
UVER. STOMACH. BLOOD. OR HAVE IMMUNE DISORDERS. YOU ARE AT A GREATER RISK OF SERIOUS ILLN5'i FROM EATING RAW OYSTERS
OR ANY RAW SEAFOOD. YOU SHOULD EAT THEM FULLY COOKED. IF UNSURE OF YOUR RISK. CONSULT A PHYSICIAN.
SIDE BAR ITEMS
NACHOS & CHEESE S 4.75 FRIES SM S 2.25 FRIES LG S 3.25 ONION RJNGS & FlUES S 5.75 COLESLAW S 1.75
NACHO CHEESE FlUES S 4.75 SOUP OF THE DAY $ 4.95 POTATO SALAD S 1.75 GARDEN SALAD $ 2.95
MACARONI SALAD $ 1.75 BOWL OF RICE & BEANS $ 3.25 BOWL OF CHILI & RICE $ 350
THE PERFECf PLACE FOR PRIVATE PARTIES & BANQUETS.
CHILDREN'S BIRTHDAY PARTIES ARE SUPER FUN AT PEliCAN'S
BEACH DEllVERY SERVICE AVAILABLE
ALL ITEMS CAN BE PREPARED TO GO
AS A COURTFSY AND CONVENIENCE 18% GRATUITY Wll.L BE ADDED TO YOUR CHECK. YOU ARE AT LffiERTY TO LOWER
OR RAISE THIS AMOUNT AS A MEASURE OF THE SERVICE YOU HAVE RECEIVED FROM OUR STAFF.
YOUR COMMENTS WilL BE APPREGATED.
PELICANS FAMOUS RAW BAR ONLY WHEN AVAILABLE TO ENSURE FRESHNESS
OYSTERS, CLAMS, STONE CRABS, MUSSELS, SHRIMP, AND SNOW CRABS
STONE CRABS 112 LB S 13.95 LB S 25.95
OYSTERS 112 DOZ S 8.95 DOZ S 16.60
CLAIMS ( TOPS) U2 DOZ S 7.95 DOZ S 14.95
'COMBO SAMPLER - 4 SHRIMP, 4 CLAMS. 4 OYSTERS.
4 STONE CRABS, 114 LB SNOW CRABS S 25.95
COMBO SUPER - 6 SHRIMP. 6 CLAMS. 6 OYSTERS,
6 STONE CRABS, 1 LB SNOW CRABS $ 39.95
ANGUS BURGER BAR
-
OUR 112 LB BURGER S 6.95
CHEESEBURGER
AMERICAN OR SWISS $ 7.95
BACON CHEESE BURGER $ 8.50
CHEDDAR-MONTEREY JACK BURGER S 7.95
MUSHROOM BURGER S 7.85
BLEU CHEFSE BURGER $ 7.35
CHITJ CHEESE BURGER $ 8.50
BBQ BURGER $ 7.50
JALAPENO OR SALSA BURGER( SPICY) $ 795
PIZZA BURGER S 7.95
NACHO CHEESE BURGER $ 7.95
GRILLED ONIONS OR PEPPERS ADD $ .75~
FRIES ADDITIONAL $ 100
SANDWICH BAR
..ur .(
'"
.1' ~.
\- ....
t.w~.
BEEF OR cmCKEN PHILLY
GRIT.r.FD CHEESE SANDWICH
A1\.1ERICAN OR SWISS
GR IT .r,m HAM AND CHEESE
SMOKED TURKEY BREASTS
DEEP FRIED GROUPER
B.L.T. SANDWICH
ROAST BEEF SANDWICH
TUNA SALAD SANDWICH
GRILLED FISH OF THE DAY
CHEFS CHOICE
GRILLED CHICKEN BREAST
NEW ENGLAND LOBSTER ROLL
SOFT SHELL CRAB SANDWICH
$ 8.75
$ 6.95
$ 7.95
$ 7.95
$ 7.95
$ 6.95
S 7.95
S 7.95
$ 9.50
$ 8.95
$ 9.50
$ 8.95
BURGERS AND SANDWICHES COME WITH LEITUCE, TOMATO, ONION. PICKLE, PEPPERCINI
AND A CHOICE OF POTATO SALAD. COLE SLAW, MACARONI SALAD. RICE AND BEANS,
PEliCAN'S PIZZA BAR
.
LARGE 16" PIZZA $11.75
MEDIUM 12" PIZZA S 9.75
SMALL 8" PIZZA $ 4.95
· INCLUDES ONE TOPPING. .
EXTRA TOPPINGS S .75; EACH
TOPPlNGS INCLUDE:
EXTRA CHEESE, OLIVES, ONIONS,
PEPPERS. MUSHROOMS, PINEAPPLE,
HAM, SUSAGE, BEEF. PEPPERONI, OR
BACON
~DESSERT BAR
SUPER SALAD BAR
BIG - BIG SALADS
TUNA SALAD "TOMATO BURST" S 8.50
VEGETARIAN SALAD "MEATLESS" S 7.50
GRILLED CHICKEN OVER SALAD S 8.50
FISH OF THE DAY OVER SALAD S 9.50
GRrr.r.m CHICKEN CAFSER $ 8.95
CLASSIC CAFSER $ 6,95
LOBSTER SALAD $ 9.50
SOUP OF THE DAY BOWL $ 4.95
KEY LJJvfE PIE $ 4.50
PELICAN~S
F
BAR & GRILLE bN THE NEWPORT PIER
SUNNY ISLES BEACH, FLORIDA
WELCOME TO MIAMI BEACH
.
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TRY OUR RAW BAR
OPEN 7 DAYS A WEEK RAIN OR SHINE
PHONE (305) 945-9228
HOTEL (305)949-1300 EXT 1086
~ sekuyu
Baked French Onion Soup
Angel Hair w/Marinara Sauce
Mixed Garden Salad
Soup of the Da,y
Marinated Herring
Mussels Chardonna,y
Classic Caesar Salad
Chicken Alfredo
chicken Schnitzel
a la Holstein
Chicken Pannesan
Chicken Marsala
St. Peter's fish
filet of Sole Marianne
poached Salmon
Veal Trocadera
Veal Francaise
Pork. Tenderloin
Lamb chops Diable
Prime N.Y Steak
Steak Alfredo
Steak Au Poivre
Madagascar
Seafood Combo
&d/ib SekL#/U
grilled chicken breast served over a bed of fettuccine
breaded chicken cutlet topped with egg
topped with mozzarella cheese & homemade marinara sauce
grilled and covered with mushrooms & our own marsala sauce
served over a bed of angel hair pasta
white Rsh with capers, scallions and tomato's
artichokes, capers & mushrooms in a white wine butter sauce
poached to perfection in a white wine topped w/a dill sauce
veal medallions with mushroom sauce and cheese
pan seared with lemon and a white wine butter sauce served
over a bed of angel hair pasta
topped with a homemade mushroom sauce
grilled herb crusted lamb chops
grilled to ,your request
with grilled onions, peppers and mushrooms
topped with green peppercorns and cooked in cogr:ac
fried or broiled Rsh of the da,y, scallops & shrimp
All entries are served with potatoes or pasta and tresh vegetables.
D~Jed Sed'd~'
Peach Melba
Apple Strudel a la mode
Assorted Flavors of Ice Cream
Black Forest Cake
5anana Split
. Coffee or Hot Tea Included.
15.95
16.95
17.95
17.95
17-95
18.95
19.95
19.95
18.95
18.95
2+.95
2+.95
2+.95
2+.95
16.95
Soup Du Jour
Lobster fli5CJue
Conch chowder
New cngland dam &
Com Chowder
french Onion Soup
J~
chet's special ot tke da,y
with a sherr,y cruet
a Bahamian classic
Cup
+.00
6.00
5.00
Tuna's original recipe
oven baked, Chet's own recipe
c4/t
+.00
,
Colossal Shrimp c:.ocktat1 (,) with homemade cocktail sauce
Lump Crab MeatCocktat1 served with melted butter
SesameSearedAhiTuna seared rare with wasabi, ginger & a citrus so,y sauce
Marinated Herring with onions and sour cream
Prosciutto & Melon prosciutto and melon
/M/t
Lobster Crab Cakes
classic E:scargot
O,ysters Rockefeller
Cracked Conch
Mussels Marinara
Mussels Charclonna,y
flaked Clams
Shrimp in Garlic Sauce
fried Calamari
spnach & Artichoke Dip
r,leu Romaine
Conch Salad
Lobster Salad
Caesar Salad
add Chicken
add Shrimp
add Crabmeat
add Lobster
a popular house specialt,y
baked with garlic butter and served with toast points
(6) baked o,ysters, cream spinach, three cheeses, & pernod
breaded, Flashed tried, with lime & remoulade sauce
served with our own marinara sauce
in a white wine, scallions and garlic sauce
( 6 ) Chet's recipe
( 5 ) large shrimp baked in a garlic butter sauce
lightl,y seasoned & Fried to a golden brown
made Fresh dail,y served with tortilla chips
J~
romaine hearts, cucumbers, carrots & celer,y sticks
with homemade bleu cheese dip
traditional Bahamian st,yle
a salad loved b,y all at Tuna's
Fresh romaine, croutons & anchovies on re9uest
lXMI
5.00
9.00
7.00
6.00
6.00
1+.00
12.50
9.00
7.95
7.95
11.00
9.00
14-.00
12.00
8.00
9.00
9.50
9.00
8.00
8.00
9.95
9.00
MKP
7.50
+.00
5.00
7.00
9.00
Th= is a risk associated with consuming raw 095ters or ar19 raw animal protein. It ,you have chronic illness of the liver, stomach, blood, or have immune disorders, .yOU
are at greater risk of serious illness from eating raw o~JSters or an'y other raw seaIOOd. You should eat them h.al~ cooked. It unsure of,your risk, consult a ph,ysician.
~
Soup De Jour
Lobster Bi5CJue
French Onion Soup
Lobster Crab Cake
dassic E:sc.a~
O,ys1:ers Rockefeller
fried O.Y;5i:ers
Baked aams
fried dam Strips
Buffalo Shrimp
Shrimp in Garlic Sauce
Coconut Shrimp
Cracked Conch
fried Calamari
Steak lldbits
Chicken Wingp
Sp'inach 6- Artichoke Dip
Jalapefio Pop~rs
Mozzarella Sticks
french fries
Sweet Potato fries
Onion Ringp
pobo,y
Mahi Fish Sandwich
Vellowtail Fish sandwich
Grouper Fish Sandwich
Grouper Reuben
Ahi Tuna Burger
Chicken Deluxe
Buffalo chicken
Sliders
phill,y cheese Steak
Grilled Bratwurst
RolPs Burger
Additionar Toppingp
~~f
BoWL /
4.00
9.00 New England dam
6.00 Com Chowder 4.00
Md~tdC6
a p'opular house specialty
baked with garlic butter and served with toast points
(6 ) baked oysters) cream spinach) three cheeses) & pernod
crispy tried and served with cocktail sauce or tartar sauce
( 6 ) chef's recipe
crisp:J tried and served with cocktail sauce or tartar sauce
( 10 ) breaded spic:J shrimp with celery & bleu cheese
( 5) large shrimp baked in a garlic butter sauce
succulent & crispy with coconut rum dipping sauce
pounded) flash fried served with lime & remoulade sauce
lightly seasoned & tried to a golden brown
grilled and served in a special sauce
( 10 ) wings celery & carrot sticks with bleu cheese
made tresh daily' served with tortilla chips
cream cheese tilled) with a raspberry sauce (CAUTION HOT)
tried to a golden brown with a marinara sauce
CLJp
).00
6.00
CLJp
5.00
BowL
7-00
6.00
11.00
9.00
14.00
8.50
9.50
7.50
9.00
9.00
9.00
12.00
8.00
7.50
9.00
8.00
7.00
7.00
4.00
5.00
6.50
12.50
9.00
10.00
12.00
14.00
14.00
8.00
8.00
7.00
8.00
9.00
9.00
9.50
1.50 ea
There is a risk associated with consuming raw O!:)steJs or al1!:J raw animal protein. If ,you have chronic illness of the liver, stomach, blood, or have immune disorders,,you
are atereater risk of serious illness from eatine; raw oysteJs or any other raw seafood. You should eat them fully cooked. If unsure of your risk., consult a physician.
Conch chowder
...........................................................................................................
.........................................................................................................
................................."......".................................................................
Lf'~k
tried shrimp') oyster) or clams with remoulade sauce
tried) grilled) or blackened with lettuce) tomato & onion
tried) grilled) or blackened with lettuce) tomato & onion
tried) grilled, or blackened with lettuce) tomato & onion
tried) grilled) or blackened and topped with swiss cheese) coleslaw
& homemade island dressing served on grilled rye
seared rare with wasabi ginger sauce
grilled breast with melted cheddar & bacon
tossed in hot sauce and top'ped with bleu cheese dressing
()) mini cheeseburgers) tish or chicken
( ) ) tried shrimp or conch with remoulade sauce
sauteed with onions & peppers) tinished with melted cheese
served with onions, our Chet)s tavorite
10 oz seasoned beet) lettuce) tomato) and onion
swiss) cheddar) mozzarella) american or bleu cheese) bacon)
jalapenos) grilled onions) onion rings) sauteed mushrooms
All sandwiches are served with french fries and coleslaw.
chicken Alfredo
Shrimp Alfredo
Shrimp Scampi
Unguini in dam Sauce
Crab 5> dam Sauce
Frutti Di Mare
Tortellini ala vodka
Mussels chardonna,y
~-6v
tender grilled chicken breast served over fettuccini
large gulf shrimp served over fettuccini
shrimp sauteed &> tossed with a white wine garlic sauce
white wine garlic sauce topped with fresh clams
white wine garlic sauce topped with fresh clams
&> lump crab meat served over linguini
assorted seafood in a fra diablo sauce over angel hair
tri-colored tortellinis covered in a light pink sauce
Tuna's house specialt,y served over linguini
J~
17.95
21.95
21.95
19.95
22.95
2+.95
17.95
18.95
f>aked Potatt> ............... ........ .......... ........ ........ ......... ...... ......... ......... ..................... ........ .... 2.95
Loaded f>aked Potatt> ...................................................................................................... +.95
Creamed Spinach ...................................... ...... ..... .......... ....... .... ........ ......... ....... ............... 5.95
Asparagus ... .... ........................ ....................... .............. ........... ........ ........ ...... ....... ............ 5.95
french fries ..... ................. .............. ................ ........ ........... ................ .............. .................. 2.95
Sweet Potatt> fries ...... .............................. ......... .......... ........ ...... ....... ........ ....................... :,. 95
Mashed Potatoes . .......... ................ ..... ....... ............ ........ ............. .......... ...... .............. ........ 2. 95
Michael's Sweet Potatt> whole baked with a bourbon molasses sauce ............................ 5.95
D&ffe/75-
Apple Strudel a la Mode .................................................................................................. 6.50
f>bck Forest Cake . ..... .......... ............. ........ ........ ........ ........ .......... ............... ..... ..... ........ ..... 5.00
Peach Melba . ..... ..................................... ........................... ........ ....... ....... ......................... 5.50
f>anana Split: .... ................. ......... ....... ........ .......... ............... .............. ........ ...... .... ...... ......... 6.50
Assorted Ice Creams ..................... .......... ........ ........ ........ ........ ........ ....... ........ .................. +.50
5'bawben:y Romanoff ...... ........ ........ ........ ......... .................. ................ ...... ........................ 6.50
Molten L.ava Cake ........ ........ ........ ... ..... ........ ...... ... .... ........ ........ ........ ... ....... ..................... 7.00
chocolate Panache ... ................. .................... ....... ........ ......................... .......... ..... ........... 7.00
Ke,y Ume Pie ................. ....... .......... .... ............ ....... ....... ............ ..... ............ ...... ......... ... ... ..... 7.00
Tiramisu ................ ....... ........ .............. ....... ..... ........ ....................... .............. .......... ............ 7.00
cheese Cake ............ ..... ........ ....... .......... ........ ........ ........ ........ .................... ...................... 7.00
-
/Wett6-
Chicken Parmesan marinara sauce, baked and topped with mozzarella 17. 95
Chicken Medallions mushroom sauce over fettuccine 1 6 .95
Chicken Francaise pan seared chicken breastwith lemon and a white wine butter sauce 1 5 .95
1/2 Roast Duckling crispy, served with rice and sauce ala orange 22.95
Veal Picatta sauteed in a white wine with garlic, lemon and capers 1 8 .95
Veal Oscar asparagus, J/2lobstertail with a sauce bearnaise 24.95
Veal Marsala served over angel hair with marsala mushroom sauce 19 .95
Wiener Schnitzel prepared veal, lightl!J floured and sauteed 18 .95
Lamb chops Diable grilled herb crusted lamb chops 28.95
Rack of Lamb this delicious cut is carved table side 29.95
DoubIeCJJt:Fbrk.chops with mushroom sauce or calvados brand!J flambe 24.95
Prime New York. Steak grilled to !Jour reCjuest 26.95
New York. Steak Alfredo sauteed onions, peppers and fresh mushrooms 28.95
NewYorkSt.eakAu fbivre green peppercorn sauce 28.95
1+ oz. Rib ~e grilled in a garlic butter sauce 32.95
2+oz.Cowbo,y Rib~e A Tuna's restaurant standard, bone in french cut 39.95
10 oz. Filet Mignon tender cut of beef with a rosemar!J' cabernet demi-glaze 34.95
8oz. Lobster Tail add to an!J steak 11 . 9 5
St'/Za
St Peter's Fish white fish sautee<tw,th capers, scallions and tomatoes 1 8 .95
poached Salmon steamed poac~ in a white wine topped with a dill sauce 21 . 95
Grouper Brittan,y crab, shrimp, mushrooms & capers with a lemon butter sauce 28.95
Mahi Marianne artichokes, capers, & mushrooms with a white wine butter sauce 22.95
Grilled Tuna Steak sesame encrusted with a gingerteri!Jaki dipping sauce 25.95
Seafood Trio fried or broiled fish of the da,y, shrimp & scallops 21 .95
Broiled Seafood Combo whole maine lobster, shrimp, scallops, dams & o!Jsters 35.95
Surf & Turf "8811 8 oz. filet mignon & 8 oz. lobster tail 38.95
Conch Piccata in a white wine with garlic, lemon and capers 19 .95
Shrimp Scampi sauteed in a traditional garlic and lemon sauce 22.95
Shrimp Parmesan marinara sauce, baked and topped with mozzarella 22.95
Fried Shrimp Platter battered and deep fried to a golden brown 21 .95
Jumbo Scallops !Jour choice fried or broiled with homemade tartar sauce 23.95
JumboAlaskanKingCrab 1/2# steamed to perfection 24.95
JumboAlaskanKingCrab 1 # steamed to perfection 42.95
Twin Lobster Tails served with drawn butter 32.95
Uve Maine Lobsters ask !Jour server for sizes available M K P
All entree~ are served with a house salad, roasted red potatoes and a fresh vegetable.
Tuna's is proud to offer stock.Yard angus beef, and the freshest of seafood.
BREAKFAST MENU (7:30 -10 am)
Coffee. Teas - Hot & Cold
10 oz.116 oz. 122 oz... $2.50 I $3.00 I $4.00
Bottled Water 22 oz.,. ...............................,...........,.....,......................................................... ... $2.25
Milk - J pt. ....... ...... ................... .............. ..................,........ ......,.....,.....,...........'........ ,........, ,.. $2,00
Juice: Orange. Grapefruit. V-8 --12 oz. ,...........................,..........................,..,..............,........., $2.50
Mixe(i Cut Fruit C0l12bo - 10 oz ........, ',H", U""",,,,,,,,, H, ,,,,,,,,, '"'''''''''' t""""" ,,,,,,,,,,. '"'' 9tH" '"'''''''''' '"'''''' $3.00
In-Season Whole Fruit. by the piece.....,........,.....................................................,...................... $2.00
Brealifast Breads (bagels. muffins. croissants Danish)................................................... ..... $2.50 - $3.00
Pancakes (3) .. ..................................,................................,.....' .....,............... ....................... $4.50
Bacon (3 pes.) Sausage (2 patties) ........................................................................................... $2.50
Grilled Haln. Egg & Cheese.......,.........................................,.....,..,..,.....,..,.............................. $5.50
BLT Sandwich...................,........,.............................,.".....,.................,........................ ......... $6.25
Yogurt - 6 oz...............................,.....,.................,..,..............,.....,..,.....,......... .......... ,..,.....,..., $2,50
Granola and Protein Bars - 6 oz"....... ,....,......................................,..,.,..................................... $2.50
Cold Cereals (single serve box) ...............................,..,.....,........,..,.......................................... $3.50
Egg. I-large (any style) ".....,..........................,.....,..............,..,........,........,..,..,...................... $2.00
SUNNY ISLES BREAKFAST SPECIAL .... $7.99
o 2 Eggs (allY style)
o Home Fries 0 Meat 0 Toast or Bagel 0 Coffee or Tea 0 Orange Juice
HotlCold Coffee (wi fl.avored creamers). Flavored lee Teas. Orallge and Grapefruit Juice.
Sodas (3flavors. reg. & diet). Bottled Water..................................................................... $2.25 - $3.50
LUNCH 11 am- 4 pm
I>INNER 5 pm - 10 pm, Weekends until 11 pm
PIER BAR -- 10 pm to 1 am
Cold Sandwiches, Hot Dogs, Burgers (chicken, beef and veggie), Fish Sandwich wi chips or slaw, Caesar Salad
VVfne Menu
ChardonnaLJ V0nes
-
Chateau St. Michelle, Chardonna:J' Washington State ........................... )8.00
F rancisan, Chardonna:J' Napa Valle:J .................................................................. )) .00
5enziger, Chardonna:J' Carneros California .................................................. ) 6.00
St. Francis, Chardonna:J1 Sonoma ...................................................................... 20.00
Cake bread Cellers, Chardonna:J' Napa Valle:J .............................................. 69,00
Hahn, Cha rdonna:J' California................................. .............................................. 29.00
T ruchard, Cha rdonna:J1 Carneros........................................................................ 56.00
jinot Grigio Wine
Santa Margherita, Finot Grigio, Ital:J .................................................................. +9.00
joudlLJ Fuisse V0nes
-
Louis Latour, F ouill:J F u isse, France ................................................................... 52.00
Louis jadot, F ou ill:J F uisse, France .................................................................... +9,00
5auvignon DIane Wines
St. Super:J' Sauvignon 5lanc, Napa ............,..................................................... +5.00
Simi, Sauvignon 5lanc, California ......................,..........................,...................... 28 .00
0not Nero White Wine
~
Luigi - Scarani, finot Nero 'vVhite, T uscan:J ................................................... 28.00
Mer/ot Wines
Frog's Leap, Merlot, Napa .........................,....,.,.................................................... 6+.00
Rutherford Hill, Merlot, Napa V alle~ ................................................................. +5.00
I)laeks tone, Me riot, Ca I iForn ia ,............................................................................ 2) .00
Cabernet 5aUV[E;nOn V}ines
Lstaneia, Cabernet Sauvignon, F aso Robles ................................................ ) ).00
tiahn Lstates, Cabernet Sauvignon, Central Coast ................................ 2 I .00
j, Lohr 7 Oaks, Cabernet Sauvignon, CaliFornia ........................................ 27.00
Ge~ser F eak, Cabernet Sauvignon, Alexander V alle~ ............................... ) 9.00
Coppala "Directors Cut", Cabernet Sauvignon, Sonoma ...................... +9.00
Meritage Vtine
Rodne~ Strong, S~mmetr~, Meritage, Napa .................................................. 95.00
Chianti Wine
I)arone Rieasoli, Chianti, Ital~ ........................................................,....................... ) 1.00
/1not Noir Vtine
Luigi - Searani Finot Nero Red, T usean~ ........................................................28,00
5hiraz V}ines
WolF I)lass, Shiraz, Diamond Series, Australia ..............................................) 7.00
Rose mont, Sh iraz, Australia .................................................. '......... .., ...................., 22.00
Ma/bec V}ines
I)odega Septima, Malbee, Argentina ..........................................................,...... 25,00
Cavia, Mal bee, Argentina ........................ .......,... ................................................ ....' 22.00
Champagne &5parkl/ng Vf,0nes
I ,
Cristalino Splits, Champagne, Spain ..........,..................................................... 7,50
Veuve Cli9uot, Yellow Label, France ........,.......................,................................ 95.00
Fiper Heidsieek, 5rut, France ................................................................................ 65.00
Fiper Heidsieek, 5rut, France '12 bottle ............................................................. ) 5.00
Domaine Carneros, 5rut, CaliFornia .................................................................. +9.00
Dessert Vf,0nes b4 the Glass
-
Fonseca 5i n 2 7 Fort............................ ,.............. ..... ........ ..... ............. .......... .............. 7.00
Fonseca Rub~ F ort .......................,............................................,................................ 7.00
T a~lor Fladgate Fort .................................................................................................. I I ,00
Michele Chiarlo N ivole Moscato D' Ash ........................................................... 7.00
Tio F epe Fino, Sherr~ .............................................................................................. 10.00
H a rve~s 5rista I Crea m . ...,.......,.............. ............................................,.,.,.,.,............... 8.00
Selaks, Ice Wine, New Zealand ..................................................,.......................... 8.00
House Vf,0nes
Crane Lake Cellars, Napa, CaliFornia, 5~ the Glass .............................,.. 6.00
or 5~ the 50ttle ............................,. 2) ,00
C hard 0 n n a ~ ..................,.,........,..,...
Wh ite Zi nFa ndel ,..,.................,.......
F. G"
Inot - rlglo ....................................
Sauvignon 5lane .........................
R e isl i ng ."......,.,.....".......,....,..........,..
Sparkling White ...........................
Cabernet Sauvignon ..........................
Me riot ............ ...... .......... ...... ,..........., ..........'
Shiraz
SWORN STATEMENT PURSUANT TO SECTION 287.133(3)(a)
FLORIDA STATUTES, ON PUBLIC ENTITY CRIMES
THIS FORM MUST BE SIGNED AND SWORN TO IN THE PRESENCE OF A NOTARY
PUBLIC OR OTHER OFFICIAL AUTHORIZED TO ADMINISTER OATHS.
1. This sworn statement is submitted
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whose business address is
and (if applicable) its Federal Employer Identification Number (FEIN)
(If the entity had no FEIN, include the Social Security Number of the individual signing
this sworn statement:
2. I understand that a "public entity crime" as defined in Paragraph 287. 133 (1)(g), Florida
Statutes, means a violation of any state or federal law by a person with respect to and
directly related to the transaction of business with any public entity or with an agency or
political subdivision of any other state or of the United States, including, but not limited
to, any bid or contract for goods or services to be provided to any public entity or an
agency or political subdivision of any other state or of the United States and involving
antitrust, fraud, theft, bribery, collusion, racketeering, conspiracy, or material
misrepresentation.
3. I understand that "convicted" or "conviction" as defined in Paragraph 287.133(1)(b),
Florida Statutes means a finding of guilt or a conviction of a public entity crime, with or
without an adjudication of guilt, in any federal or state trial court of record relating to
charges brought by indictment or information after July 1, 1989, as a result of a jury
verdict, nonjury trial, or entry of a plea of guilty or nolo contenders.
4. I understand that an "affiliate" as defined in Paragraph 287.133(1)(a), Florida Statutes,
means:
a. A predecessor or successor of a person convicted of a public entity crime; or
b. An entity under the control of any natural person who is active in the management of
the entity and who has been convicted of a public entity come. The term "affiliate"
includes those officers, directors, executives, partners, shareholders, employees,
members, and agents who are active in the management of an affiliate. The
ownership by one person of shares constituting a controlling interest in another
person, or a pooling of equipment or income among persons when not for fair market
EXHIBIT "A"
value under an arm's length agreement, shall be a prima facie case that one person
controls another person. A person who knowingly enters into a joint venture with a
person who has been convicted of a public entity crime in Florida during the
preceding 36 months shall be considered an affiliate.
5. I understand that a "person" as defined in Paragraph 287.133(l)(e), Florida Statutes,
means any natural person or entity organized under the laws of any state or of the United
States with the legal power to enter into a binding contract and which bids or applies to
bid on contracts for the provision of goods or services let by a public entity, or which
otherwise transacts or applies to transact business with a public entity. The term
"person" includes those officers, directors, executives, partners, shareholders, employees,
members, and agents who are active in management of any entity.
6. Based on information and belief, the statement which I have marked below is true in a
relation to the entity submitting this sworn statement. (Please indicate which one (1) of
the following three (3) statements is applicable,)
_ (1) Neither the entity submitting this sworn statement, nor any of its officers,
directors, executives, partners, shareholders, employees, members, or agents who are active
in the management of the entity, or any affiliate of the entity has been charged with and
convicted of a public entity crime within the past 36 months.
_(2) The entity submitting this sworn statement, or one or more of its officers,
directors, executives, partners, shareholders, employees, members, or agents who are active
in the management of the entity, or any affiliate of the entity has been charged with and
convicted of a public entity crime within the past 36 months.
_(3) The entity submitting this sworn statement, or one or more of its officers,
directors, executives, partners, shareholders, employees, members, or agents who are active
in the management of the entity, or agents who are active in management of the entity, or
any affiliate of the entity has been charged with and convicted of a public entity crime
within the past 36 months. However, there has been a subsequent proceeding before a
Hearing Officers of the State of Florida, Division of Administrative Hearings and the Final
Order by the Hearing Officer determined that it was not in the public interest to place the
entity submitting this sworn statement on the convicted vendor list. (Attached is a copy of
the final order.)
I UNDERSTAND THAT THE SUBMISSION OF THIS FORM TO THE
CONTRACTING OFFICER FOR THE PUBLIC ENTITY IDENTIFIED IN
PARAGRAPH 1 (ONE) ABOVE IS FOR THE PUBLIC ENTITY ONLY AND, THAT
TillS FORM IS VALID THROUGH DECENffiER 31 OF THE CALENDAR YEAR IN
WIDCH IT IS FILED AND FOR THE PERIOD OF THE CONTRACT ENTERED INTO,
WIDCHEVER PERIOD IS LONGER. I ALSO UNDERSTAND THAT I AM REQUIRED
TO INFORM THE PUBLIC ENTITY PRIOR TO ENTERING INTO A CONTRACT IN
EXCESS OF T THRESHOLD AMOUNT PROVIDED IN SECTION 287.017,
FLO TES FOR THE CATEGORY TWO OF ANY CHANGE IN THE
A TIO CONT AINED IN TillS FORM.
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OF AFFI T
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(printed or Typed Legal Na
of Affiant)
NON-COLLUSION AFFIDAVIT
ST ATE OF FLORIDA
COUNTY OF MIAMI-DADE
The undersigned being first duly sworn as provided by law, deposes, and says:
8.1. This Affidavit is made with the knowledge and intent that it is to be filed with the City of
Sunny Isles Beach City Commission and that it will be relied upon by said County, III any
consideration which may give to and any action it may take with respect to this proposal.
8.2. The undersigI!ed is authorized to make this Affidavit on behalf of,
- ~ -:z::;-,~
(Name of Corporation, Partnership, Individual, etc.) a,
formed under the laws of _~
(Type f1fl!~~_s~
of which he is ~~
(Sole Owner, Partner, President, etc.)
El,o,~
(State)
8.3. Neither the undersigned nor any person, firm, or corporation named in above Paragraph
8,2, nor anyone else to the knowledge of the undersigned, have themselves solicited or employed
anyone else to solicit favorable action for this proposal by the City, also that no head of any
department or employee therein, or any officer of the City of Sunny Isles Beach, Florida is directly
interested therein.
8.4. This proposal is genuine and not collusive or a sham; the person, firm or corporation
named above in Paragraph 8,2 has not colluded, conspired, connived or agreed directly or
indirectly with any proposer or person, firm or corporation, to put in a sham proposal, or that such
person, firm or corporation, shall refrain from Proposing, and has not in any manner, directly or
indirectly, sought by agreement or collusion, or communication or conference with any person,
firm or corporation, to fix the prices of said proposal or proposals of any other proposer; and all
statements contained in the p posal or proposals described above true; and further; neither the
undersigned, no e rso firm or corporation named above in Paragraph 8.2, has directly or
indirectly s said oposal or the contents thereof, or divulged information or data relative
thereto any associa .0 or to or agent thereof.
AFFIANT'S TITLE
ExnmIT "B"
{ NOTaRIAL SEAL }
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Notary: ~ JY ~
Print Name: e/4 .De I (ljD
Notary Public, State of Florida
My Commission Expires:
STATE OF FLORIDA )
)ss.
COUNTY OF MIAMI-DADE)
The foregoing Agreement was acknowledged before me this ~} day of S~, 2009, by
~~t" C). Y-o~le~ , as KI'SS\11,5 ~\,~ 1-' of
-.l::{ ia m i , 1/ Florida corporation, on behalf of said corporation and
limited partnership. He personally appeared before me and is personally known to me.
{ NOTaRIAL SEAL }
NOTARY pUBUC-STATE OF ~RlDA
,'....." Adela Del RlO
('w.\ Commission # DD/84397
-:...W1.i Expires: APR. 30,2012
",,,,,.,,, ._ .,.,.,.,C BONDING CO., me.
BONDED 'IHRtlllu",,'"
Notary: ~ M
Print Name: 01 fa DP I
Notary Public, State of Florida
My Commission Expires:
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2009 FOR PROFIT CORPORATION ANNUAL REPORT
DOCUMENT# P03000140411
Entity Name: KISSING PELICANS, INC.
FILED
Apr 29, 2009
Secretary of State
Current Principal Place of Business:
New Principal Place of Business:
16701 (PIER) COLLINS AVE
SUNNY ISLES BEACH, FL 33160
Current Mailing Address:
New Mailing Address:
16701 (PIER) COLLINS AVE
SUNNY ISLE:S BEACH, FL 33160
FEI Number: 344544568
FE! Number Applied For ( )
FEI Number Not Applicable ( )
Certificate of Status Desired ( )
Name and Address of Current Registered Agent:
Name and Address of New Registered Agent:
HOADLEY, ROBERT 0
1018 NE 203 LANE
MIAMI, FL 33179 US
The above named entity submits this statement for the purpose of changing its registered office or registered agent, or both,
in the State of Florida.
SIGNATURE:
Electronic Signature of Registered Agent
Date
Election Campaign Financing Trust Fund Contribution ( ).
OFFICERS AND DIRECTORS:
ADDITIONS/CHANGES TO OFFICERS AND DIRECTORS:
T1lle:
Name:
Address:
City-5t-Zip:
PO ( ) Delete
HOADLEY, ROBERT 0
1018 NE 203 LANE
MIAMI, FL 33179
Title:
Name:
Address:
City-5t-Zip:
( ) Change ( ) Addition
Title:
Name:
Address:
City-51-Zip:
VPD ( ) Delete
HOADLEY, CHEYNNE
1018 NE 203 LANE
MIAMI, FL 33179
Title:
Name:
Address:
City-5t-Zip:
( ) Change ( ) Addition
I hereby certify that the information supplied with this filing does not qualify for the exemption stated in Chapter 119, Florida
Statutes. I further certify that the information indicated on this report or supplemental report is true and accurate and that my
electronic signature shall have the same legal effect as if made under oath; that I am an officer or director of the corporation or
the receiver or trustee empowered to execute this report as required by Chapter 607, Florida Statutes; and that my name appears
above, or on an attachment with an address, with all other like empowered.
SIGNATURE: ROBERT 0 HOADLEY
Electronic Signature of Signing Officer or Director
PRES
04/29/2009
Date
FUENTECH INVESTIGATIONS
THE WHITE BUILDING, SUITE 200
ONE NORTHEAST 2ND AVENUE
MIAMI, FLORIDA 33132
Carlos Fuentes
President
Office: (305) 539-9009
Fax: (305) 358-2503
July 20, 2009
Robert Hoadley
1017 N.E. 203 Ln
Miami, Florida 33179
RE: CRIMINAL BACKGROUND CHECK
Dear Roberto:
Pursuant to your request, enclosed please find a printout from the Florida Department of
Law Enforcement reflecting any or all arrest in Florida on a state level. Also, a federal
background check was conducted in the State of Florida. No record was found.
If you have any questions, please do not hesitate to contact the undersigned.
Sincerely,
Carlos Fuentes
CF/cg
Enclosures
FUENTECH INVESTIGATIONS
THE WHITE BmLDING . SmTE 200
ONE NORTHEAST 2ND AVENUE
MIAMI, FLORIDA 33132
Carlos Fuentes
President
Office: (305) 539-9009
Fax: (305) 358-2503
July 20, 2009
Mario Tarricone
17100 N. Bay Road
Apt. 1511
Sunny Isles, Florida 33160
RE: CRIMINAL BACKGROUND CHECK
Dear Mario:
Pursuant to your request, enclosed please find a printout from the Florida Department of
Law Enforcement reflecting any or all arrest in Florida on a state level. Also, a federal
background check was conducted in the State of Florida. No record was f~nd.
[fyou have any questions, please do not hesitate to contact the undersigned.
Sincerely,
Carlos Fuentes
CF/eg
Enclosures
FUENTECH INVESTIGATIONS
THE WHITE BUILDING. SUITE 200
ONE NORTHEAST 2ND AVENUE
MIAMI, FLORIDA 33132
Carlos Fuentes
President
Office: (305) 539-9009
Fax: (305) 358-2503
July 20, 2009
Vincent Tarricone
17100 N. Bay Road
Apt. 1511
Sunny Isles, Florida 33160
RE: CRIMINAL BACKGROUND CHECK
Dear Vincent:
Pursuant to your request, enclosed please find a printout from the Florida Department of
Law Enforcement reflecting any or all arrest in Florida on a state level. Also, a federal
background check was conducted in the State of Florida. No record was f~nd.
If you have any questions, please do not hesitate to contact the undersigned.
Sincerely,
Carlos Fuentes
CF/eg
Enclosures
BID RESPONSE
TO
RFP 09-04-01
THE HISTORIC FISHING PIER AT PIER PARK
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BY: ROBERT O. HOADLEY, PROPOSER
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