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Marion Ford aka Doc. The main character of the novel, Ford is a biologist who specializes in studying a variety of marine animals. Throughout the novel, he is primarily interested in sharks, but his knowledge of marine animals will play a crucial role in the plot of the novel. White began writing “Sanibel Flats”, published in 1990, as the first mystery novel built around marine biologist and retired spy Doc Ford. Ford always has been the main character, but a. A friend of mine suggested these Doc Ford novels so I picked up Sanibel Flats since it is the first in the series. Bravo to Randy Wayne White. Doc Ford is a fresh kind of detective novel, with Ford being a retired NSA agent and a marine biologist, sharp as a tack and scientific in observations of everyone around him. Sanibel Flats: A Doc Ford Novel by Randy Wayne White starting at $0.99. Sanibel Flats: A Doc Ford Novel has 1 available editions to buy at Half Price Books Marketplace. So intertwined are the fictional character and the restaurant, “Sanibel Flats” is required reading for new employees not familiar with the books, Ms. Today, the Doc Ford’s franchise numbers three with additional restaurants on Fort Myers Beach and near the gates to South Seas Island Resort.

The Sunshine City – St. Petersburg

Welcome to Doc Ford’s and the architectural marvel that is the new St. Pete Pier.If I believed in parallel universes, I might also believe that, through bumbling good luck, I was destined to become a member of this, one of Florida’s most vibrant and beautiful waterfront cities.

Spiritual gibberish, you say? Well, maybe.Keep reading.

During tarpon season, 1980, when I was a fishing guide on Sanibel Island, I received a potentially life-changing phone call.It was from the executive editor of The St. Petersburg Times.(We’ll call him Robert H.)He’d been impressed by an article I’d written for Rolling Stone’s new Outside Magazine.

“We’re looking for a columnist,” Robert H. said.“Interested?”

Darn right I was interested.The St. Pete Times had won umpteen Pulitzer Prizes.It was one of the finest newspapers in the nation.I’d been guiding since the mid-1970s, but my secret goal was to become a fulltime writer.

The interview was on a Sunday.Robert H., a nice man, was dressed for tennis.“Do you play?” he asked.

“Twice,” I said. “I spent the whole time apologizing.”

We were off to a shaky start.

It got better.An hour later, Robert H. offered me the job.I was thrilled –but this was tarpon season.My trip to St. Pete had cost me a charter.It seemed reasonable to discuss salary.

On a slip of paper, Robert H., a perceptive man, wrote an offer, then read my reaction accurately.He crossed out some numbers, and added $10 a week.

“This is the St. Pete Times,” he reminded me.

Arrogance played no role.For me, an unknown writer with zero formal training, this was an incredible opportunity.

“I’ll give it some serious thought,” I said.

I did, and darn near accepted the offer.If I had, every small twist and turn in my life would have been forever changed.

In the decade that followed, there were times that I regretted the decision.In 1988, my marina closed.I was out of a job.Aside from a license to drive big boats, I wasn’t qualified to do anything useful.But I still owned a typewriter.

After a year of hard work, my first novel, Sanibel Flats, was published.It introduced a few (very few) readers to marine biologist Doc (Marion D.) Ford, and his unrepentant hipster pal, Tomlinson.These were hard core tropic travelers; decent men with senses of humor.Each, in his way, was devoted to the obligations of friendship, family and their respective moral compass.

Both men attracted trouble.Both men lived secret lives.

Sanibel Flats did nothing to threaten their anonymity.Sales were minuscule.National reviews, however, were enthusiastic, so I continued to chronicle the adventures of Doc, Tomlinson, and my marina pals, all of whom orbited freely around a semi-fictional “Dinkin’s Bay.”

Now, many novels later, I have yet to cross the Sunshine Skyway without contemplating a parallel universe, and the cheery destiny of being part of St. Pete.

Still sound like spiritual gibberish?

Nope.Look around, and welcome to the Doc Ford’s family.By virtue of being here, you are a member of the same quirky, excellence-driven characters who staff this restaurant, and populate my novels.

My brilliant partners, Marty and Brenda Harrity, Mark and Julie Marinello, would agree.

— Randy Wayne White

Terra Ceia, Florida

So check out our new St. Pete location and tell us your experience at Tripadvisor.

Click the links below to read others.

Florida Pink Gold – Dixie Fish Co. »

Doc Ford’s menu provides a unique balance of flavors from the Caribbean Rim. We serve only the freshest of local seafood and take pride in providing the best service around. Our chefs are constantly iterating on our menu items to provide you new and exciting experiences on a plate! Open lunch & dinner, come see us at Doc Ford’s!

Appetizers

Our flatbreads are also available gluten-free for $2.00.

Shrimp Scampi Flatbread

With homemade roma tomato sauce, roasted garlic, shrimp, tomato, mozzarella cheese and basil. $9.95

Margarita Flatbread

Fresh mozzarella, local vine ripe tomatoes, roasted garlic, fresh basil, aged balsamic and extra virgin olive oil. $9.95

Spinach & Artichoke Flatbread

Crispy flatbread baked with homemade roma tomato sauce, roasted garlic olive oil, topped with spinach, artichokes, and mozzarella cheese. $9.95

Fried Calamari

Lightly breaded, hand cut tender calamari served with our house-made cocktail sauce. $12.95

Captiva Crab Cakes

Pan-fried jumbo lump beach-style, served with *jicama coleslaw and finished with a superb Key lime butter sauce. (*hi-ca-ma – the “water chestnut” of South America). $13.95

Bayamo Black Bean Dip

Sanibel Flats (doc Ford Ranch

Cuban black beans topped with cheddar and Monterey Jack cheeses, diced tomatoes, and jalapeños. Served with corn tortilla chips. $8.95

Seared Tuna Appetizer

Sanibel Flats (doc Ford Park

Served rare atop chilled rice noodles that have been tossed with crispy Asian veggies, fresh herbs and a Thai peanut vinaigrette. We top it off with a sweet soy drizzle and wasabi coulis. $12.95

Heat Island Chicken Wings

Ten wings crispy-fried and tossed with your choice of mild, medium, hot, blind pass, sweet chili, or teriyaki sauce. Served with celery and Doc’s buttermilk bleu cheese dressing. $11.95

Doc Ford’s Famous Fish Fingers

Fried golden brown, served with Doc’s tartar sauce. $8.95

Mussels

Steamed in a broth of roasted garlic, shallots, Roma tomatoes, fresh basil, white zinfandel and a hint of cream and butter. $12.95

Chicken Tenders

Lightly fried, served with buttermilk ranch and honey mustard dressing (also available Buffalo style) $8.95

Buffalo Shrimp

Crispy breaded shrimp with spicy twist, with choice of mild, medium or hot sauce. Also available as sweet chili or teriyaki. $9.95

Caribbean Jerk Tostados

Corn tortillas topped with jerk chicken, Cuban black beans, melted Monterey Jack cheese, cabbage, tomato, and cilantro salad. $7.95

Doc’s Beach Bread

Baked french bread topped with cheddar, Monterey Jack, bleu cheese crumbles, and diced tomatoes. A Doc ford’s Original! $8.95add chorizo, bacon or jalapeños $1.00

Soups & Salads

Add chicken for $4 | shrimp for $5 | Salmon or Mahi for $8 | Grouper for $10

Caesar Salad

Fresh cut romaine tossed in our creamy caesar dressing, house made croutons and shredded pecorino cheese. $9.95

Southwestern Cobb Salad

Blackened chicken, hard-boiled eggs, avocado, and bacon served over chopped romaine lettuce tossed in zesty chipotle ranch dressing with Jack and cheddar cheeses, roasted corn, and Roma tomatoes with seasoned tortillas. $13.95

Steak Salad

Chimichurri-marinated steak, asparagus, and red onions, over mixed greens tossed in chimichurri vinaigrette and topped with avocado and bleu cheese crumbles. $16.95

Quinoa Salad

Chef combines fresh jumbo grilled shrimp with quinoa (Keen-Wah, a grain cultivated in Peru and Chile) and garden fresh vegetables, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa. $20.95

Mixed Green Salad

Fresh baby greens, grape tomatoes, carrots, cucumber, homemade croutons, and your choice of dressing. $6.95

The Old School Iceberg Salad

One large wedge of local iceberg lettuce, red onions, carrot threads, chopped bacon, diced tomatoes, and homemade croutons with Doc’s buttermilk bleu cheese dressing. $8.95

Calamari Salad

Lightly battered calamari tossed with mixed Everglades greens, cucumbers, tomatoes, a sweet and sour vinaigrette dressing and topped with crispy wontons. $13.95

Sanibel Spinach Salad

Bleu cheese crumbles, spiced pecans, grape tomatoes, Granny Smith apples tossed with caramelized onion and smoked bacon dressing. $11.95

Chicken Taco Salad

Crisp romaine lettuce tossed in avocado feta vinaigrette and topped with Jack and cheddar cheeses, Cuban black bean salsa, grilled chicken and tomato pico de gallo, surrounded by corn tortilla chips $12.95

Mozzarella de Marinello Salad

Locally grown vine ripened tomatoes, fresh mozzarella and baby arugula tossed in a lemon vinaigrette then topped with aged balsamic, fresh basil and parmesan cheese. $13.95

Tropical Salad

We combined fresh baby greens, grape tomatoes, fresh mozzarella, mandarin oranges, sundried cherries, spiced pecans, and homemade crispy onions tossed in our very own secret balsamic vinaigrette dressing. $14.95

Conch Chowder

Fresh conch, tomatoes, fresh herbs, and bacon in a spicy, chunky tomato broth. Cup – $4.95 | Bowl – $6.95

Ford’s Famous Clam Chowder

A rich, creamy chowder chock full of sea clams, sweet onions, and diced potatoes. Cup – $4.95 | Bowl – $6.95

Dinkin’s Bay Boil Shrimp

Steamed Peel-N-Eat shrimp dressed in real butter, Old Bay spices and juice from fresh key limes. 1/2lb – $15.95 | Full Pound – $28.95

Yucatan Shrimp

Our Signature Dish! Tomlinson traveled to the Bay of Ascension, Quintana Roo, Mexico to fish for bonefish and came back with this great recipe. Steamed peel-and-eat shrimp in a dressing of real butter, garlic, mild Colombian chilies, fresh cilantro, and Key lime juice. 1/2lb – $15.95 | Full Pound – $28.95

Peel-N-Eat Shrimp

You’ll love these shrimp steamed in Amazon spices then chilled and served with house made cocktail sauce and lemon. 1/2lb – $13.95 | Full Pound – $25.95

Shrimp Ceviche Cocktail

Fresh shrimp in our Florida citrus marinade, tossed with fresh lime juice, cucumber, cilantro, jalapeños, onions, and tomatoes. $8.95

*Oysters on the half shell

Fresh Gulf oysters, shucked to order and served chilled with fresh lemon and cocktail sauce or steamed with white wine, garlic, and butter. Half doz. $10.95 Full doz. $18.95

Sandwiches

Served with your choice of fries, house slaw, black beans and rice, or fresh fruit. Substitute a Mixed Green Salad for $1.95 Substitute Sweet Potato Fries for $1.95.

Citrus Mojo Pulled Pork

Slow roasted with a combination of garlic, herbs and spices with fresh squeezed oranges and limes. Hand pulled and piled high in a toasted bun and topped with our house made pickled red onion salad. $10.95

Campeche Fish Tacos

Freshly grilled white fish with shredded cabbage and a papaya pico de gallo in a flour tortilla. Served with black beans and rice. $13.95

Chicken Sandwich

Chicken breast prepared to your liking – grilled, blackened, fried or buffalo, served on a fresh baked roll with lettuce, tomato, onion and pickle. $9.95

Sanibel Flats (doc Ford &

Sanibel Cheese Steak

Sanibel Flats (doc Ford Stadium

Shaved ribeye, caramelized onions, peppers and mushrooms smothered in Swiss cheese, and folded into a baguette. $10.95

Hamburger

Prime hand pattied ground beef grilled to your desire, with lettuce, tomato, onion on a freshly baked roll. $10.95add cheese $1.00 add bacon $1.00

Maine Lobster Roll

Diced Maine lobster blended with mayo, green onion, celery & lemon juice. Piled high on a New England style split top roll. You will think you’re in Maine! $18.95

Yucatan Shrimp Tacos

Succulent steamed shrimp, shredded lettuce and tomatoes tossed in our one-of-a-kind Yucatan sauce made from cilantro, garlic, butter, lime juice, and Columbian chilis, served in warm flour tortilla. $14.95

Grouper Sandwich

Fresh grouper grilled, blackened, or fried. Served with Doc’s tartar sauce on a freshly baked roll. $19.95

The Cuban

Sanibel Flats (doc Ford House

Traditional style with ham, slow roasted pork, Swiss cheese, mustard and pickles on a crispy Cuban roll. $9.95

Doc Ford’s Original Lime Panko Crusted Fish Sandwich

Seared, baked and served on a fresh baked roll, topped with house slaw and spicy remoulade. Voted Best Fish Sandwich! $10.95

Colombian Coffee Rubbed Pork Tenderloin

Pan seared pork tenderloin dusted with a tongue twisting blend of coffee and spices, served with a sweet corn puree, tropical plantains, and chayote “Chai-ow-tei” squash. $22.95

Macadamia Nut Crusted Grouper

A Paradise delight, toasted macadamia nut crusted grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a “Toasted Rum” coconut sauce. $26.95

Texas Baby Back Ribs

A full rack of baby back ribs basted with our one-of-a-kind BBQ sauce, served with roasted garlic smashed potatoes or French fries and our house slaw. $22.95

Panko Fried Shrimp

Jumbo shrimp crispy fried with French fries and house cole slaw. $21.95

Dry Rubbed Ribeye

With roasted garlic and Parmesan smashed potatoes, caramelized mushrooms, asparagus and a roasted bleu cheese tomato, surrounded by a caramelized red onion demi sauce. $29.95

Seafood Paella

Jumbo scallops, shrimp, mussels and tender fish medallions, with chorizo sausage, peas, saffron rice, and tomatoes. $28.95

Island Style Shrimp & Grits

Fresh Gulf shrimp dusted with masa (Mexican corn flour), pan seared and served with jalapeño cheese grits, julienne veggies and green beans accented with a homemade tomatillo sauce. $22.95

Boneless Pork

Fennel-dusted pork ribeye seared to perfection. Served with Yukon Gold Boursin cheese potato cake, wilted spinach and caramelized onion apple demi sauce. $22.95

Roasted Half-Chicken with a Cuban Chimichurri Sauce

Slow roasted chicken served over a potato hash with onions, mildest Amazon peppers and Panama-style chorizo sausage. Braced with steamed French green beans, fresh chimichurri verde, topped with roasted corn, *jicama, tomato, and bean relish (*hi-ca-ma – the water chestnut of South America) $19.95

Penne with Shrimp

Sautéed deep water “lobster shrimp”, penne pasta, Roma tomatoes, fresh basil, garlic and avocados tossed with a citrus cream sauce and shredded Parmesan cheese. $19.95

Panko-Crusted Grouper

Grouper pan-seared and served on a bed of brown rice, julienne vegetables, wilted spinach and mushrooms, drizzled with a honey papaya rum drizzle. $26.95

Cedar Plank Salmon

Freshly cut salmon filet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach and caramelized mushrooms. $23.95

Banana Leaf Snapper

Snapper wrapped in a banana leaf lined with masa harina, ancho chili purée and freshly squeezed lime juice. Steamed, paired with fresh vegetables, black beans and rice, with a dynamite lime cilantro roasted pepper pesto. $24.95

Deep Water Mahi Mahi

One of our signature dishes. Hand-cut mahi-mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with a tropical vinaigrette. $24.95

Kids Menu

With your choice of french fries or fruit cup. Every kids meal comes with a special dessert!

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PDF Menu

*Consuming raw or undercooked meat, seafood, shellfish, poultry, or eggs may increase your risk of food bourne illness. We use only non-trans fat cooking oil. 18% gratuity may be added to your check for parties of 6 or more.