Sweet Melissa's Cafe | Celebrating 12 Years On Sanibel Island

Celebrating 12 Years on Sanibel Island

ATTENTION!: Temporarily Closed Effective September 13th | Returning September 29th.

REOPENING: September 29, we will open on Tuesday through Friday from 12 pm to 8 pm.

We’re Looking Forward to Having You!

Our team of chefs, servers and greeters are dedicated to making your visit an exceptional experience. They will strive to welcome you, seat you promptly when a table is available and serve you with courtesy and attention to your questions about the menu.

Best meal of our vacation. From the mussels to the fish stew to the small plate option so you can try several different things, this place does it right. Hats off to Melissa and the pastry chef for the homemade thin mint ice cream.

Yelp

The seafood stew is unbelievable. Sanibel’s most creative cuisine hands down.

Four Square

The service is great, we were able to listen to a guitarist playing in the background, and the food is just awesome. Well worth it!

Urban Spoon

Unforgettable, we actually switched our reservations from a different restaurant, just hours before dinner, after looking at Sweet Melissa’s menu. We were so glad that we did! The entire experience was unforgettable from the live acoustic guitar music and exemplary service to the delicious food.

Trip Advisor

Dinner

Tuesday - Saturday

5:00pm to Close

The Menu

Amid COVID-19: We will continue our delivery & take away services, offered Tuesday-Saturday from 4 pm-8 pm.

Dinner
Dessert

Small Plates

Soup Of The Day 12
Grilled Romaine Salad* 13
- House Made Caesar Dressing, Parmesan and Truffle Oil Drizzle
Heirloom Tomato and Watermelon Salad 14
- Mozzarella, Basil Vinaigrette, Kalamata Olives, and Spiced Pepitas
Artisan Greens* 13
- Cherry Tomatoes, Cucumber, Green Goddess Dressing, Avocado Croutons
Ancho and Honey Braised Beef Cheeks 16
- Roasted Radicchio and Bagna Cauda
Linguine and Clams 15
- Guanciale, Fennel, Local Clams, and a Light Cream Sauce
Goat Cheese Ravioli 16
- Confit Cherry Tomatoes, Olives, Zucchini, Squash
Shrimp and Grits 18
- Sauteed Shrimp, Red Curry Coconut Sauce, Anson Mills Grits
Artisan Cheese Plate – 3 or 5 Cheeses 18/30
- Cranberry Walnut Bread and Truffle Honey
Steamed Mussels 16
- Spinach, White Wine and Creole Mustard Cream

Entrées

Seared Duck Breast 18/34
- Duck Confit Fried Rice, Shiitake Mushrooms, Green Onion, House Made Fig-Ginger Compote
Seared Scallops 21/38
- Black Eyed Peas, Corn, Cherry Tomatoes, Bacon Vinaigrette
Fish Stew 21/38
- Shrimp, Scallops, Clams, Mussels, Fish and Chorizo Sausage in a Tomato Saffron Broth with Pernod Aioli
Blackened Local Red Snapper 19/33
- Crispy Grits, Collard Green “Kraut”, Parsley Pecan Brown Butter
Smoked Tenderloin 25/49
- Truffle Mashed Potatoes, Spinach, Bordelaise Sauce

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, particularly if you have certain medical conditions.

Signature Desserts

Flourless Chocolate Torte
- Served With Coconut Sorbet, Chocolate Sorbet, Chocolate Ganache, and Toasted Coconut
Key Lime White Chocolate Bread Pudding
- With a Key Lime Rum Sauce, Raspberry Sauce
Banana Pecan Strudel
- Bananas and Pecans Wrapped in Filo Dough, Served with Caramel Gelato and Caramel Sauce
Beignets
- With Berry Coulis, Confection Sugar, and Warm Chocolate Sauce For Dipping
Goat Cheese Cheesecake
- Local Orange Blossom Honey and Pistachios
Homemade Ice Cream and Sorbet $5.50
Ice Cream / Sorbet Sampler Trio Available $6.00