Bayside Seafood Grill & Bar to Celebrate National Seafood Month with 10 Featured Dishes

bayside waterview photoNAPLES, FL (September 8, 2014) ¬– King Neptune returns to Bayside Seafood Grill & Bar in October as the popular waterfront restaurant hosts its 3rd annual month-long celebration recognizing National Seafood Month with 10 featured seafood creations. Designed by Bayside’s head chef Abel Gonzalez, with creative input from legendary Naples chef Tony Ridgway, five new seafood dishes will join five local favorites as the 24-year old restaurant explores the depths of the sea and palette every day in October.

The five-week-long celebration will take place during dinner in the Upstairs Grill, where two seafood dishes will be featured each week. Guests can also expect the arrival of Florida stone crab claws on October 15th. Diners who show a valid Florida fishing license will receive 10 percent off the featured National Seafood Month dishes.

National Seafood Month is a nationwide event supported by the National Oceanic and Atmospheric Administration and encourages restaurants to showcase innovative seafood dishes that are healthy, flavorful, and highlight the benefits of eating a diet prosperous in seafood.
Bayside Seafood Grill & Bar

Bayside Seafood Grill & Bar’s goal during National Seafood Month is to recruit and inspire Seafoodies with a varied menu of specialty dishes. The featured dishes in October will be:

WEEK 1 (October 1 – 5):
• Spicy Gulf Shrimp and Tomato:
Served over a corn, black beans, and Tequila lime salsa
• Pistachio Snapper:
Served with Bayside dirty rice- gulf shrimp, andouille sausage, and peppers, and mango salsa
WEEK 2 (October 6 – 12):
• Gulf Shrimp and Andouille Sausage:
Served with roasted fingerling potatoes, spinach, asparagus, and peppers
• Crispy Mahi-Mahi:
Served over stir fry vegetables, mango chutney, wakami, and Thai-honey sauce

WEEK 3 (October 13 – 19):
• Grilled Octopus and Calamari:
Served with bell pepper potato pancakes
• Crispy Grouper Sliders:
Served with crispy haystack onions and a spicy remoulade sauce
WEEK 4 (October 20 – 26):
• Pan Seared Gulf Grouper:
Served with stir fry vegetables in a passion fruit butter sauce
• Mahi-Mahi Tacos:
Served with pico de gallo and yucca fries
WEEK 5 (October 27 – 31):
• Seafood Paella:
Includes lobster tail, mussels, clams, peas, roasted red peppers, saffron, and aborio rice
• Crispy Caribbean Snapper:
Served with fried plantains, black beans and rice

“While we serve seafood everyday at Bayside, we take extra pleasure in being able to share a variety of new and unique dishes that showcase our chef’s creative talents during October,” says Bayside managing partner John Everding.

The National Seafood Month dishes will be offered in addition to the standard dinner menu.
Bayside Seafood Grill & Bar is located in the Village on Venetian Bay at 4270 Gulf Shore Boulevard North, Naples, Florida, 34103. Reservations or more information about this event are available at or by calling (239) 649-5552.

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