Shake Hands. Break Bread.

Blow out the candles. Pop the question. Revel in experiential dining with local flavor like never before. You and your guests always have a seat at our table.

Meet Chef Manolo

Hailing from the majestic Caribbean Island of Puerto Rico, Executive Chef Manolo Acin was trained in classic French cooking techniques at Universidad De Este-Carolina. His French provincial style, combined with his Latin roots, blend seamlessly to create exquisite dishes with a sultry South Florida flair. His deep-rooted passion for the culinary arts can be traced back to his Puerto Rican grandparents, whose kitchen became a sanctuary of creation and inspiration. Over the years, Chef Manolo developed a profound love and appreciation for the rich tapestry of Mexican cuisine, which is reflected in his diverse menu creations. His cooking styles transcend borders, effortlessly fusing international cuisine with locally sourced ingredients. Prior to the Tower Club, Manolo was Executive Chef, overseeing the culinary department of Telemundo Comcast NBC as well as a Chef at Margaritaville Hollywood Beach Resort. Prepare to embark on an epicurean journey curated by Chef Manolo in our elevated “Passport Dining Room.” Welcome to a world where sophistication meets innovation, and where every dish tells a captivating story of passion, heritage, and boundless creativity. 

Trade Dining Room

The beautiful port city of Fort Lauderdale has a long economic history tied to Trade. Our Trade Dining Room honors this tradition by creating an atmosphere conducive to social & business exchange over meals that are fresh from Florida. With backdrops that include a floor to ceiling wine wall, and towering views of the prismatic Florida Skyline, you will never want to dine anywhere else!

  • Breakfast Served Tuesday – Friday 8:00am – 11:00am
  • Lunch Served Tuesday – Friday 11:30am – 2:30pm
  • Dress Code Business Casual. Denim is allowed and Jackets are not required. No Shorts, T-shirts, or Flip-flops.

Passport Upscale Dining Room

Dare to tantalize your taste buds at Passport, our fine dining restaurant where milestones are made and date night outs are elevated. Enjoy creative twists on upscale classics from quality cuts aged on-site to fresh seafood; afterall, it is South Florida. Menus will change seasonally to allow the Chef the flexibility based on the seasons and what local growers offer 

Dress Code

Jackets are required for gentlemen only Wednesday to Saturday in the Passport dining room. Jackets are not required when dining in the casual dining area, private dining rooms or the Trade Lounge. Ladies are asked to use discretion and dress accordingly. Denim will be permitted in the Trade Lounge and casual dining area. Denim may not be faded or torn and the Club staff has the right to determine if the denim is acceptable. A collared or banded neck dress shirt or sweater must be worn with denim jeans.
 
Shorts, sweatsuits, jogging/tennis attire, sneakers, flip-flops and other casual shoes (unless worn for medical reasons) are not permitted. Members and guests dressed inappropriately will be turned away. It is the responsibility of each Member to ensure that their guests are aware of the dress code. The Member host of a private event will determine the appropriate attire for their event within the Club's guidelines.

Dining Menus

Breakfast All Day A La Carte Passport Dinner Bar Drinks Dessert

SIGNATURES

Rolled Oats | 8
Brown Sugar | Dried Cranberries | Candied Pecans

Tower Breakfast | 5
Scramble Eggs | Potatoes | Choice of Bacon or Sausage 
Add Cheese +0.75

Greek Yogurt and Berries | 12
Greek Yogurt | Local Honey | Seasonal Berries | House Made
Granola | Almonds

Avocado Toast | 14
Toasted Bread (Choice of Sourdough or Multigrain Sourdough) 
Fresh Avocado | Cherry Tomatoes | Pickled Red Onions | Fried Egg 
Feta Cheese | Micro Greens

Smoked Salmon and Bagel | 15
Smoked Salmon | Chopped Red Onion | Cream Cheese | Capers 
Sliced Tomatoes | Add Egg each for +2

Breakfast Burrito | 12
Scrambled Eggs | Choice of Bacon or Sausage | Melted Cheddar
Cheese | Pico de Gallo | Sour Cream | Breakfast Potatoes 
Sautéed Onions

American Breakfast | 13
2 Eggs cooked to your preference | Choice of Bacon or Sausage 
Potatoes with Onions | Choice of Toast

Brioche French Toast | 14
Brioche Bread | Maple Syrup | Powdered Sugar | Seasonal Berries

Huevos Rancheros | 15
Corn Tostadas | Fried Eggs | Pinto Beans | Homemade Salsa | Pico
de Gallo | Cilantro | Avocado | Queso Fresco

SIDES

Fruit Bowl | 5
Seasonal Fruit and Berries

2 Slices of Toast | 3
White | Wheat | Multigrain | Sourdough | English Muffin

2 Eggs | 4
Cooked to your preference

Breakfast Potatoes | 3

Bacon | 5

Sausage | 5

SMALL PLATES

Soup of the Day | 11

Maryland Style Crab Cake | 24
Mix of Super Lump and Jumbo Lump Crab Meat | Chipotle
Remoulade

Veggie Dumplings | 17
Steamed and Seared | Served with a Sesame, Honey, and Soy
Sauce | Ginger | Green Onions

Goat Cheese Croquette | 20
Crisp Goat Cheese Croquette | Romesco Sauce

Jumbo Shrimp Cocktail | 22
Lemon Wedge | Cocktail Sauce

Corvina Ceviche* | 24
Corvina Fish | Jalapeño | Red Onions | Red Peppers | Lime,
Lemon, and Orange Juices | Cilantro and Cancha Corn 
Plantain Chip

FROM THE GARDEN

Protein Choice: Chicken 6 | Salmon 8 | Steak 10 | Shrimp 13

Cobb Salad | 17
Arcadian Mix Greens | Cherry Tomato | Bacon | Blue Cheese 
Avocado | Hard Boiled Egg | Red Onion

Spinach and Strawberry Salad | 14
Crisp Spinach | Strawberries | Candied Pecans | Crumbled Blue
Cheese | Balsamic Vinaigrette

Tuna Salad* | 26
Sesame Encrusted Tuna | Romaine Lettuce | Carrots | Cucumbers 
Avocado | Red Cabbage | Wonton Strips | Sesame Ginger Dressing

Little Gem Wedge Salad | 18
Grilled Little Gem Lettuce | Applewood Bacon | Candied Walnuts 
Blue Cheese Dressing

SIDES 8

French Fries
Regular, Sweet Potato, or Truffle Fries +2

Side Salad
Caesar or House Salad

Broccoli
Sautéed or Steamed with Garlic

Grilled Jumbo Asparagus

Tostones with Pink Sauce

HANDHELDS

Caesar Wrap | 21/27
Romaine | Parmesan | Caesar Dressing | Flour Tortilla 
Choice of Chicken 21, or Shrimp 27

Street Fish Tacos | 26
Grilled Corvina | Sliced Avocado | Cilantro Lime Crema | Pickled
Red Onions | Corn Tortilla

Grouper Sandwich | 31
Seared Grouper | Basil and Lime Aioli | Lettuce | Tomato | Onion 
Butter Brioche Bun

French Dip | 26
Thin Slice Prime Rib | Caramelized Onions | Swiss Cheese | Baguette 
Au Jus for Dipping

Tower Club Burger  | 22
7oz Blend of Chuck, Brisket, and Short Rib | Green Leaf Lettuce 
Tomato | Red Onion | Cheese of Choice American, Swiss, or White
Cheddar | Brioche Bun 
Add: Bacon +2, Avocado +1.50, Fried Egg +2, Caramelized Onion +1.50

Chicken Parmesan & Prosciutto Sandwich | 24
Breaded Chicken | House Marinara | Mozzarella | Prosciutto
Toasted Focaccia Bread

LAND & SEA

Petite Filet 6oz | 54
Yukon Mashed Potatoes | Bordelaise Sauce | Truffle Butter 
Crisp Sunchokes

Blackened 14oz Rib-Eye | 56
Yuzu Kosho Bordelaise | Crisp Marble Fingerling Potatoes

Braised Short Rib | 39
Parsnip Puree | Carrots | Pearl Onions | Cinnamon | Red Wine
Reduction | Walnut Gremolata

Seared Salmon | 35
Avocado | Jalapeño | Grapefruit Segment | Cilantro Salad | Jasmine Rice

Steak Frites | 37
7oz Hanger Steak | Red Pepper Chimichurri | French Fries

Seared Grouper | 41
Mango Salsa | Cilantro | Peppers | Red Onion | Lime | Herb Roasted
Fingerling Potatoes

Grilled Lobster Tail | 49
Herb Risotto | Shaved Parmesan | Carrot and Ginger Reduction

Mexican Bowl | 21 
Choice of Chicken Tinga 24, Carne Asada 27, Grilled Shrimp 31
White Rice | Pinto Beans | Avocado | Pico de Gallo | Sour Cream 
Chopped Cilantro

Mediterranean Chicken | 26
Seared Airline Chicken Breast, Olives, Tomatoes, Oregano, Lemon
and White Wine and Topped with Fresh Feta Cheese

APPETIZERS

Steak Tartare with Brioche Toast Points | 26
Beef Tartare | Caviar | Quail Egg Yolk | Minced Shallots | Dijon
Mustard | Brioche Toast Points
Wine Pairing: Mumm Sparkling Rose - 16

Roasted Bone Marrow | 20
Roasted Bone Marrow | Minced Shallots | Parsley Oil | Toasted
Baguette
Wine Pairing: Rodney Strong Cabernet - 14

Poached Baby Pear Salad | 21
Watercress | Curly Endive | Spiced Walnuts | Stilton Blue Cheese
Vinaigrette
Wine Pairing: La Crema Sauvignon Blanc - 14

Lobster Bisque | 18
Brioche Crostini | Lobster Claw | Crème Fraiche
Wine Pairing: Chalk Hill Chardonnay - 13

DESSERTS

Espresso Creme Brule | 15
Blueberry Panna Cotta | 15
Apple Frangipane with Olive Oil Ice Cream | 15

Dessert Wines:
Hawk and Horse “Latigo” Dessert Wine - 19
Gibson Vineyards Madeira - 10

ENTREES

Smoked Duck Breast | 46
Honey Lavender Glaze | Parsnip Puree | Grilled Long Stem
Artichokes Wine Pairing: Meiomi Pinot Noir - 14

Seared Scallops | 44
Seared Scallops | Wild Mushroom Risotto | Beurre Blanc
Wine Pairing: Decoy Chardonnay - 12

Seared Petite Filet | 58
Bearnaise Sauce | Grilled Asparagus | Potato Mousseline
Wine Pairing: J Lohr Chardonnay - 15 Or Kendall Jackson Cabernet - 12

DESSERT COCKTAILS

Chocolate Espresso Martini | 18
Titoʼs Vodka | Giffard Cocoa Liqueur | Half and Half | Espresso Shot

White Russian | 14
Vodka | Kahlua | Heavy Cream

Lemon Drop Martini | 16
Grey Goose Vodka | Fresh Lemon Juice | Triple Sec | Simple Syrup

BAR MENU

CHARCUTERIE BOARD | 26
Assortment of local and imported Cheeses, Cured Meats, Preserves,
Local Honeycomb, Olives, and Assortment of
Crackers and Grilled Breads

AVOCADO HUMMUS | 16
Chickpeas, Avocado, Sesame Oil, Smoked Paprika and
Smoked Salt, Crispy Rice Paper, Fried Garbanzo

SALTED COD CROQUETS | 23
Salted Cod Croquets with Romesco Sauce and Parsley Oil

FALAFEL | 14
Garbanzo, Garlic, Onions, Parsley, and Cilantro. Served with a
Cilantro and Mint Tzatziki

CRAB TOSTONES | 23
Braised Crab Meat in a Creole Sauce, Peppers, Onion, Served with
a Cilantro Aioli on a thin Toston

PRIME RIB SLIDERS | 26
Thin sliced Prime Rib, served with a Horseradish Aioli and Baby
Arugula on a Toasted Challah Roll

CORVINA CEVICHE* | 24
Corvina Fish, Jalapeno, Red Onions, Red Peppers, Lime, Lemon,
and Orange Juices, Cilantro, and Cancha Corn with Plantain Chip

VEGGIE DUMPLINGS | 17
Steamed and Seared, Served with a Sesame, Honey, and Soy Sauce,
Ginger, Green Onions

HAPPY HOUR

3 - 6 PM

DRAFT BEERS | 3
HOUSE WINES | 5
WELL DRINKS   | 5

TRUFFLE FRIES | 6
VEGGIE DUMPLINGS | 6
TOWER CLUB BURGER | 11

MARTINIS

Sunset Martini 14
Tito’s Handmade Vodka, Coconut Rum, Pineapple juice,
splash of grenadine

Bee’s Knees 16
Monkey 47 Gin, Honey, Lemon juice, Lemon zest

Classic Dirty Martini 16
Grey Goose, Dry vermouth, Filthy Blue Cheese Olives

Espresso Martini 18
Herradura Tequila, Khalua, Shot of Espresso

COCKTAILS

Paloma 14
Dos Hombres Mezcal, Fever Tree Pink Grapefruit with a Lime

Kentucky Mule 14
Maker’s Mark, Ginger Beer With Blood Orange

Classic Margarita 15
Casamigos Blanco Tequila, Lime Juice, Grand Marnier, Simple
Syrup, Salt Rim and Lime Garnish

Eclipse Mojito 14
Mount Gay Eclipse Rum, Lime Juice, Mint, Club Soda, Mint Garnish

Aperol Spritz 13
Aperol, Mionetto Prosecco, Soda Water

The Tower Club Sunrise 14
Milagro Tequila, Orange Juice, Grenadine, Cherry Garnish

Bloody Mary 14
Tito's Hnadmade Vodka, Zing Zang Bloody Mary Mix, Olive,
Celery Garnish

BUILD YOUR OWN OLD FASHIONED 16

BOURBON CHOICES
Highwest Bourbon
Redemption Rye
Brothers Bond Rye
Jameson
Irish Whiskey
Jack Daniel's Whiskey

BITTER OPTIONS
Mexican Chocolate Bitters
Black Walnut Bitters
Orange Bitters
Angostura Bitters

ADD ONS
Honey
Agave Syrup
Simple Syrup

GARNISHES
Candied Ginger
Rosemary Sprig
Orange Peel
Luxardo Cherry
Lemon Zest

WHITE WINES

Glass | Bottle

SPARKLING
Nicolas Feuillatte Brut, France Split 12 | -
Nicolas Feuillate Brut Rose, France Split 12 | -
Mionetto Prosseco, Italy 12 | 42
Mumm Rose, Napa Valley 16 | 55
Lanson, France 35 | 125
Telmont, Reserve Brut, France - | 105
Taittinger Brut, Franre - | 105
Veuve Clicquot, Yellow Label, France  - | 165
Dom Perignon, Brut, France - | 345

PINOT GRIGIO
Castillo San Angelo, Italy 10 | 36
La Crema, Monterey 15 | 48
Santa Margherita, Italy - | 62

SAUVIGNON BLANC
Brancott, Marlborough 10 | 36
La Crema, Sonoma 14 | 46
Kim Crawford, Marlbourough 13 | 45
Cakebread, Napa Valley - | 85

CHARDONNAY
Chateau Ste. Michelle Indian Wells, Columbia Valley 10 | 36
Sonoma Cutrer, Russian River Ranches 12 | 42
Chalk Hill, Sonoma 13 | 45
Arroyo Vista, J.Lohr, Monterey 13 | 45
Patz & Hall, Sonoma Coast - | 75

INTERESTING WHITES
Riesling, Ohateau Ste. Michelle, Columbia Valley 10 | 36
Moscato D'Asti, Bartenura, Italy 12 | 40
VionettaAlbarino, Rias Baixas 12 | 45
Chablis, St. Martin, France 18 | 55

ROSE
Whispering Angel, Provence 15 | 51
Joy, France 18 | 55

RED WINES

PINOT NOIR
Imagery, CA 12 | 40
La Crema, Monterey County  14 | 48
Belle Glos, “Clark & Telephone", Santa Maria Valley - | 75
Twomey, Russian River - | 95
Kosta Brown "Gap's Crown", Sonoma - | 312

CABERNET SAUVIGNON
Kendall JAckson, CA 12 | 40
Rodney Strong, Sonoma County 14 | 48
Daou Reserve, Paso Robles - | 90
The Calling, Alexander Valley - | 78
Austin Hope, Paso Robles - | 145
Jordan, Alexander Valley - | 165
Caymus Vineyards, Napa - | 195
Opus One, Napa - | 725
ZD "Abacus" Napa - | 1,425

INTERESTING REDS
Malbec, Terrazas de los Andes Reserva, Mendoza 14 | 48
Tenuta Regaleali Nero D'Avola, Sicilia 11 | 38
Pio Cesare Barbera D'Alba, Italy 18 | 70
Zinfandel, Seghesio, Sonoma County 18 | 70
Merlot, Seven Hills, Walla Walla 18 | 70
Bordeaux Blend, Chateau Chapelle d’Alienor, France 13 | 48
Red Blend, Prisoner California. - | 118
Red Blend, Pessimist, Paso Robles - | 45
Petit Syrah, Stags’ Leap, Napa - | 87
AXR Red Blend, Napa - | 158
Pauillac, Chateau Latour, France - | 185

Croissant Bread Pudding | 15
Butter Croissants | White Chocolate | Dried Cranberries 
Maple and Grand Meuniere Sauce | Candied Pecans

Lava Cake | 12
Hot Lava Cake with Vanilla Ice Cream

Cheesecake | 14
Cheesecake | Whipped Cream |
Strawberries with Raspberry Coulis

Espresso Creme Brule | 15
Rich Espresso Coffee | Creme Brule

Ice Cream | 8
Choice of Vanilla or Chocolate

Mango Sorbet | 10

**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.