If you’ve ever driven down Highway A1A in Indialantic, Florida, you’ve probably passed it. A small, unassuming storefront that doesn't scream "fine dining" from the curb. But step inside Scott’s on Fifth, and the vibe shifts immediately. It’s intimate. It’s a little bit loud when the room is full. And the Scott's on Fifth menu? Honestly, it’s one of those rare lists that manages to feel like a warm hug and a high-end culinary experiment all at once. Chef Scott Ehrlich has been running this show for years, and he’s known for a "gourmet fusion" style that basically ignores borders.
People come here for the duck. They come for the snapper. But mostly, they come because the menu doesn't feel like it was designed by a corporate committee looking at food costs. It feels personal.
The Core Identity of the Scott's on Fifth Menu
You won't find a massive, ten-page laminated book here. Instead, the selection is curated, focusing on what’s fresh and what Chef Scott is currently vibing with. The menu is a bit of a moving target, which is why locals keep coming back. One week you might find a classic French-inspired butter sauce, and the next, there’s a distinct Asian flare with ginger and soy.
It’s eclectic. Truly.
The appetizer section often sets the tone. You might see a Jumbo Lump Crab Cake that actually lives up to the name—no filler, just massive chunks of sweet crab meat. Or maybe the Escargot, which stays traditional with garlic butter and herbs because, well, why mess with perfection? But then things get weird in a good way. You'll see a dish like the Tempura Fried Brie, which sounds like something from a state fair but tastes like it belongs in a Michelin-starred bistro in Paris. That contrast is the heart of the experience.
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The Heavy Hitters: Entrees That Define the Place
If there is a "must-order" item on the Scott's on Fifth menu, it’s the Long Island Roast Half Duck. This isn't your standard, greasy poultry. It’s usually served with a glaze that balances sweetness and acidity—think black cherry or a spicy plum. The skin is rendered down until it’s basically a potato chip, while the meat stays tender. It’s a huge portion. Seriously, bring an appetite or expect a box.
Then there’s the seafood. Being so close to the Atlantic, you’d expect the fish to be good, but Scott takes it a step further. The Potato Crusted Snapper is a fan favorite for a reason. The crust provides this incredible crunch that protects the delicate fish inside.
- Pro Tip: If the Veal Chop is on the specials board, just get it. It’s often double-cut and thick enough to be used as a doorstop, usually topped with a rich mushroom demi-glace.
Why the Menu Works (and Why Some People Are Confused)
Sometimes first-timers look at the menu and wonder how a dish with tropical fruit salsa fits next to a heavy Italian pasta or a classic steak au poivre. It’s a fair question. The answer is simply that the chef cooks what he likes. There isn’t a singular "theme" other than quality. This isn't a "concept" restaurant where everything has to fit a specific geographic box.
It’s the definition of "Chef-Owned."
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This means if a certain ingredient isn't up to par that morning at the market, it’s off the menu. Period. This level of control is why the Scott's on Fifth menu maintains such high consistency despite its variety. You’re eating his palate.
The Atmosphere Matters
You can't talk about the food without the room. It’s small. If you’re looking for a quiet, whispered conversation, maybe aim for a weeknight or an early seating. On a Friday night, the energy is high. It’s the kind of place where the table next to you might offer you a sip of their wine because they’re so excited about the pairing. It’s a community hub for Indialantic and Melbourne locals who want something better than the standard beachside burger.
Let’s Talk About the Wine List
A menu like this needs a serious wine program to back it up. Scott’s doesn't disappoint here. The list leans heavily toward California Cabernets and French Whites, but there are always a few "if you know, you know" bottles tucked away. The staff generally knows their stuff. If you’re having the duck, they’ll point you toward a Pinot Noir that actually has the legs to stand up to the fat. If you’re doing the snapper, they’ve got a Sancerre that’ll cut right through the richness of the potato crust.
Honestly, the wine prices are fair. You aren't getting gouged like you might at a big-city steakhouse.
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Specific Standouts You Should Look For:
- The Soups: Don't skip the soup. Whether it's a Lobster Bisque that's more cream than broth or a spicy Thai-inspired coconut soup, it’s always a highlight.
- The Bread: It sounds simple, but the bread service here is legit. It arrives warm, usually with a flavored butter that makes you want to fill up before the apps even arrive. Try not to.
- The Rack of Lamb: Typically encrusted with herbs and roasted to a perfect medium-rare, this is for the person who wants a "classic" fine dining experience.
Navigating the Specials
The printed Scott's on Fifth menu is only half the story. The daily specials are where the kitchen really flexes. This is where you’ll find the more experimental stuff—think wagyu beef features, rare exotic fish, or seasonal pastas.
One thing to keep in mind: because the kitchen is small and everything is made to order, this isn't a "fast" meal. If you’re trying to catch a movie in an hour, go somewhere else. Scott’s is for the long haul. It’s for three courses, two bottles of wine, and a long conversation. It’s an evening, not a pit stop.
Is It Worth the Price?
Look, Scott’s isn't "cheap." You’re going to spend money. But in the world of Florida fine dining, the value proposition is actually pretty strong. You’re getting massive portions of high-quality proteins prepared by a chef who is actually in the kitchen, not just putting his name on the sign.
Most entrees fall in that $35 to $60 range. When you consider the quality of the ingredients—real lump crab, prime cuts of beef, fresh-caught local fish—it’s right where it should be.
Actionable Steps for Your Visit
If you're planning to dive into the Scott's on Fifth menu anytime soon, keep these logistics in mind to ensure the best experience:
- Reservations are non-negotiable: Especially during "snowbird" season or on weekends. The place is tiny. If you walk in without a call, you’re likely looking at a very long wait or a polite "sorry."
- Check the Facebook page: Chef Scott often posts the night’s specials or a quick video of what just came in from the fishmonger. It’s the best way to see the "unofficial" menu before you arrive.
- Dress the part (but not too much): It’s Indialantic. You’ll see people in suits and people in nice jeans and a button-down. Aim for "business casual" and you’ll fit in perfectly.
- Save room for dessert: The desserts are usually made in-house and are just as decadent as the entrees. The Crème Brûlée is a standard, but keep an eye out for any chocolate ganache features.
- Address: 229 Fifth Ave, Indialantic, FL 32903.
- Parking: It can be a pain on Fifth Ave. Give yourself an extra ten minutes to find a spot in the surrounding blocks or behind the building.
The menu at Scott's on Fifth remains a staple of the Space Coast dining scene because it refuses to be boring. It’s a reflection of a chef who still loves to cook, served in a room that feels like a neighborhood secret. Whether it’s your first time or your fiftieth, there’s always something on that list that’ll surprise you.