The Standard serves fresh, homecooked meals and delicious dishes from our scratch kitchen, conveniently located at Page Field Commons. We are open seven days a week with lunch and dinner daily. On Saturday and Sunday, The Standard offers brunch with bottomless mimosas and Bloody Marys for just $20, all day. Check out our event schedule online for karaoke, drag queen bingo, trivia and more!
4.2 – 427 reviews $$ • Restaurant
Menu
| Menu | |
| Brunch: Starters | |
| MUFFIN OF THE DAY | |
| HOUSEMADE BBQ POTATO CHIPS | |
| BLEUS AND BBQ House made BBQ potato chips topped with warm bleu cheese, bacon, and green onions. |
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| CAJUN TOSSED FRIED PICKLES Served with house ranch dressing. |
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| CLASSIC WINGS Fried with choice of chili rub, BBQ, teriyaki, or buffalo. |
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| BUFFALO CHICKEN DIP Buffalo chicken, bleu cheese crumbles, cheddar cheese, sour cream, topped with bleu cheese dressing and scallion. Served with homemade tortilla chips. |
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| BLACK AND BLEU BEEF TIPS Pan seared blackened beef tips topped with an avocado horseradish sauce. Served with an arugula salad tossed in a lemon vinaigrette. (GF) |
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| FRIED CALAMARI Seasoned flour with our house marinara and lemon aioli. |
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| POUTINE FRIES Hand cut french fries topped with our homemade gravy and queso fresco cheese, and green onions. |
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| Brunch: Sandwiches | |
| SMOKED SALMON BENEDICT Smoked salmon, arugula, poached eggs, chipotle hollandaise, on wheat served with arugula, and balsamic glazed tomatoes. |
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| CLASSIC EGGS BENNI Canadian bacon and poached eggs, topped with chipotle hollandaise, served on a toasted English muffin served with home fries. |
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| CALIFORNIA EGGS BENEDICT English muffin, tomato, avocado, poached eggs, chipotle hollandaise, served with home fries. |
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| SOUTHWEST BENNI Poached eggs w/grilled steak, avocado, and chipotle hollandaise topped with fresh pico and salsa verde. Served on a toasted roll, served with home fries. |
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| BREAKFAST DILLA Warm crispy tortilla stuffed with eggs, sausage, green pepper, cheddar and mozzarella cheese blend. Served with lettuce, pico and a chipotle sour cream. |
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| STEAK DILLA Eggs, cheddar, mozzarella, mushroom, caramelized onion, steak, served with lettuce, pico, and avocado horseradish sauce. |
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| BREAKFAST BURRITO Eggs, sausage, onion, peppers, potatoes, green pepper, tomatoes and cheddar cheese. Served with fresh salsa verde and pico. |
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| RADIO CITY Chris’s house made pastrami and corned beef, Swiss cheese, coleslaw, and Russian dressing on toasted rye, served with home fries. |
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| EGG SANDWICH Ham, bacon, Canadian bacon, or sausage, egg, cheese, on your choice of bread, served with home fries. |
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| THE STANDARD BURGER Lettuce, tomato, onion, pickles, cheddar cheese, bacon, and chipotle mayo, served with home fries. |
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| LOX OF LOVE Smoked salmon, a poached egg, tomato, red onion and arugula. With cream cheese on a toasted everything bagel, served with home fries. |
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| PASTRAMI AND EGG SANDWICH Homemade pastrami and Swiss with scrambled egg, Russian Dressing, on toasted rye, served with home fries. |
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| THE HANGOVER Ham, bacon, sausage, scrambled eggs with caramelized onions, mushrooms, and cheddar on a brioche, served with home fries. |
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| CALI CLUB Grilled chicken breast, bacon, avocado, romaine, tomato, and a smoky mayo. Served on toasted wheat bread, served with home fries. |
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| AVOCADO TOAST Wheat toast, avocado, grilled chicken, hard boiled egg, pico de gallo, drizzled with Southwest chipotle aioli. |
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| THE IMPOSSIBLE BURGER It’s meat, made from plants, for meat-lovers. Our burger starts out raw and looks, cooks, smells and tastes like ground beef. Served on a Vegan pretzel roll with vegan cheese, lettuce, tomatoes, and homemade vegan roasted red pepper mayo, served with home fries. (V) (VG) |
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| VEGAN SAUSAGE SANDWICH Homemade Vegan sausage, vegan cheese, avocado, pico, salsa verde, served on a pretzel bun, served with home fries. |
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| Brunch Stuff | |
| FRUIT AND YOGURT MARTINI A blend of seasonal fruit and yogurt, layered with house made granola. |
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| FRENCH TOAST Fresh bread dipped in our special egg batter and grilled. Served with whipped butter, syrup, and powdered sugar. |
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| PLAIN WAFFLE | |
| CHICKEN AND WAFFLES | |
| WAFFLE OF THE DAY | |
| THE STANDARD HASH House made sausage, potatoes, peppers and onions, with your choice of eggs and toast. |
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| NEW YORK STRIP STEAK & EGGS With home fries. |
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| BISCUITS AND GRAVY Chef Red’s House Made Sausage Gravy Served Over Fluffy Biscuits |
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| RADIO CITY HASH Pastrami and corned beef, potatoes, peppers and onions, with your choice of eggs and toast. |
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| SOUTHWEST HASH Homemade chicken chorizo, onions, peppers, home fries, choice of eggs topped with cheddar cheese, salsa verde, and pico de gallo. Choice of toast. |
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| POT ROAST HASH Homemade pot roast with mushrooms, red pepper, caramelized onions, poutine gravy, home fries, topped with choice eggs, and toast. |
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| BAGEL AND SMOKED SALMON PLATE Smoked salmon, cream cheese, capers, red onion, sliced tomato, and shaved hard boiled egg. Served with a plain bagel. |
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| BUILD YOUR OWN BREAKFAST Choice of egg style, choice of meat with toast and home fries. |
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| QUICHE OF THE DAY Served with home fries and seasonal fruit. |
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| Brunch: Omelettes | |
| SOUTHWEST Cheddar cheese, onions, peppers, green pepper, tomatoes, sausage and ham. Smothered in salsa verde, and topped with a pico, served with home fries. (GF) |
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| HEALTHNUT Egg whites, grilled chicken, spinach, tomato, onions. With tomatoes and balsamic glaze. (GF) |
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| GREEK Tomatoes, onions , olives, banana pepper, spinach, and feta cheese, served with home fries. (GF) |
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| MEAT LOVERS Ham, bacon, sausage, onions, peppers and cheddar cheese, served with home fries. (GF) |
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| THE CALI Chicken, avocado, sun dried tomato, and cheddar cheese, served with home fries. |
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| CRAB OMELETTE Crab, Swiss, and green onions, served with home fries. |
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| VEGGIE LOVERS Peppers & onions, mushroom, spinach, tomatoes, banana peppers and mozzarella cheese topped with a balsamic glaze, served with home fries. (GF) |
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| BUILD YOUR OWN OMELETTE Choice of onion, roasted red peppers, green peppers, banana peppers, mushroom, spinach, olives, bacon, sausage, chicken, ham, cheddar, mozzarella or feta, served with home fries. |
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| Brunch: Pizza | |
| BENEDICT PIZZA Mozzarella, Canadian bacon, chipotle hollandaise, three sunny side eggs. |
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| BISCUITS AND GRAVY BRUNCH PIZZA Mozzarella, Crumbled biscuits, sausage gravy, three sunny side eggs. |
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| BRAIN FOOD PIZZA Mozzarella, smoked salmon, spinach, capers, scrambled egg whites, topped with arugula, red onion, tomato, and a drizzle of balsamic glaze. |
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| MEATLOVER’S BREAKFAST PIZZA Hollandaise, mozzarella, bacon, ham, and our house made breakfast sausage topped with scrambled eggs. |
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| Lunch/Dinner: Starters | |
| HOMEMADE SOUP OF THE DAY | |
| HOMEMADE CHILI | |
| HOMEMADE BBQ POTATO CHIPS | |
| HOMEMADE MEATBALLS | |
| EDAMAME | |
| CAJUN TOSSED FRIED PICKLES Served with house ranch dressing. |
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| BLEUS AND BBQ Homemade BBQ potato chips, topped with warm bleu cheese, bacon, and green onions. |
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| POUTINE FRIES Hand cut french fries topped with our homemade gravy, queso fresco cheese, and green onions. |
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| CLASSIC WINGS Fried with choice of chili rub, BBQ, teriyaki, or buffalo. |
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| BLACK AND BLEU BEEF TIPS Pan seared blackened beef tips topped with an avocado horseradish sauce. Served with an arugula salad tossed in a lemon vinaigrette. (GF) |
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| FRIED CALAMARI Crispy fried calamari drizzled with lemon aioli, served with house marinara. |
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| 1 LB. PEI MUSSELS Sautéed in white wine, garlic, shallots and tomatoes, served with toasted crostinis. |
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| WARM CRAB AND SPINACH DIP A blend of fresh crab, spinach, and cheese served with tortilla chips. |
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| GRILLED POLOMINO SHRIMP Grilled shrimp, zucchini/squash, roasted garlic ricotta, diced tomatoes, balsamic reduction, and fresh basil. |
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| BUFFALO CHICKEN DIP Buffalo chicken, bleu cheese crumbles, cheddar cheese, sour cream, topped with bleu cheese dressing, and scallions. Served with homemade tortilla chips. |
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| Lunch/Dinner: Pizza | |
| MARGHERITA Topped with a thin layer of tomato sauce, mozzarella, fresh basil, sliced tomato and finished with a pesto drizzle. |
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| STANDARD WHITE A thin layer of roasted garlic ricotta, mozzarella, and parmesan cheese drizzled with a basil pesto. |
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| HOUSE MADE SAUSAGE Chris’s house made sausage, tomato sauce, and fresh mozzarella cheese. |
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| THE VEGGIE Tomato sauce, mozzarella, roasted peppers, caramelized onions, mushrooms, banana pepper, wilted spinach, topped with basil pesto. (VG) |
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| MEATBALL AND RICOTTA Meatball and dollops of roasted garlic ricotta, pomodoro sauce, and mozzarella. |
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| THE ROCK PLAZA Pepperoni, bacon, and our house made sausage, with roasted mushrooms, caramelized onions, banana peppers, pomodoro sauce, and mozzarella. |
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| BUILD YOUR OWN PIZZA | |
| Lunch/Dinner: Entrée Salads | |
| SIDE HOUSE SALAD | |
| SIDE CZAR SALAD | |
| CZAR SALAD Romaine hearts, tomatoes, and our house made croutons. Topped with parmesan cheese. |
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| HOUSE Field greens, tomatoes, cucumbers, red onions, carrots, and house made croutons. With our house balsamic dressing. |
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| STEAK SALAD Hanger Steak, field greens, red onion, sliced tomatoes, dried cherries, gorgonzola crumbles, toasted almonds. Served with cucumber ranch. |
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| SUMMER SALAD Field greens, fresh strawberries and blueberries, mandarin oranges, dried cherries, candied walnuts, and bleu cheese crumbles. Served with citrus vinaigrette. |
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| BUFFALO CHICKEN SALAD Buffalo chicken breast, romaine, bleu cheese crumbles, dried cherries, red onion, celery, diced tomatoes, hard boiled egg, and cheddar cheese, served with bleu cheese dressing. |
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| GREEK SALAD Field greens, tomatoes, roasted red peppers, red onion, olives, feta, cucumber, banana peppers, almonds, carrots, with grilled flat bread, and our herb vinaigrette. |
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| THAI PEANUT Field greens, udon noodles, peanuts, onion, roasted red pepper, cucumbers, carrots, and mandarin oranges topped with crispy wontons, and served with our Thai dressing. |
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| SOUTHWEST COBB SALAD Field greens, tomatoes, avocado, red onion, blackened chicken, cheddar cheese, roasted red pepper, bacon, and hard boiled egg. Served with a roasted chipotle ranch. (GF) |
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| Lunch: Chris’s Deli Days | |
| BUFFALO CHICKEN SANDWICH Breaded cutlet tossed in Buffalo sauce, with lettuce, tomato, and bleu cheese dressing. |
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| BLACKENED MAHI SANDWICH Blackened Mahi, topped with lettuce, tomato, and tartar on a brioche bun. |
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| FISH TACOS Served with flour tortilla shells, queso fresco, fresh pico de gallo, salsa verde, slaw and our secret sauce. Choice of Blackened, Fried or Grilled. |
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| CHICKEN PARM Breaded seasoned chicken breast, homemade marinara, roasted garlic ricotta, and mozzarella served on a toasted hero. |
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| MEATBALL PARM Homemade meatballs, roasted garlic ricotta, mozzarella served on a toasted hero. |
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| CHRIS’S HOMEMADE SAUSAGE PARMESAN Served New York style, with homemade marinara, melted mozzarella, and roasted garlic ricotta on a toasted roll. |
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| CHARGRILLED STEAK DIP Our famous twist to a classic dip. Served with sautéed mushrooms, and onions, with melted Swiss cheese on a toasted roll. |
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| OPEN FACED ITALIAN MEATLOAF Mama Culoso’s delicious recipe. Served open faced, with homemade marinara, and melted mozzarella on a toasted hero. |
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| CUBAN WRAP Roast pork with smoked ham, Swiss, pickle, and homemade dijonnaise. |
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| THE IMPOSSIBLE BURGER It’s meat, made from plants, for meat-lovers. Our burger starts out raw and looks, cooks, smells, and tastes like ground beef. Served on a Vegan pretzel roll with vegan cheese, lettuce, tomatoes, and homemade vegan roasted red pepper mayo. (V) (VG) |
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| BLACK BEAN QUINOA BURGER A black bean and quinoa patty, with caramelized onions, tomatoes, avocado, arugula, chipotle mayo, and cheddar cheese, on a toasted bun. (VG) |
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| RADIO CITY Chris’s house made pastrami and corned beef, Swiss cheese, homemade coleslaw, and homemade Russian dressing on toasted rye. |
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| CALI CLUB Grilled chicken breast, bacon, avocado, romaine, tomato, and smoky mayo, served on toasted wheat bread. |
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| BAKED VEGAN PARM Zucchini, squash, red peppers, red onions, marinara, baked with vegan cheese on a vegan baguette. |
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| VEGAN SAUSAGE SANDWICH Homemade Vegan sausage, vegan cheese, avocado, pico, salsa verde, served on a pretzel bun. |
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| THE STANDARD BURGER Fresh ground 8 oz. chargrilled burger with bacon, pickle, lettuce, tomato, mayo, raw onion and cheese served with homemade BBQ chips. |
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| Lunch: Entrées | |
| BEER BATTERED FISH AND CHIPS Hand battered fish, served with house cut fries, and tartar sauce. |
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| SALMON QUINOA BOWL Pan seared salmon, with roasted quinoa, red peppers, onions, and cabbage. Topped with salsa verde. |
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| GRILLED MAHI AND VEGETABLES Grilled to perfection Mahi, with sautéed vegetables. |
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| VEGGIE-N-GRAIN BOWL Daily selection of oven roasted vegetables, served over cooked grains with a ponzu sauce. (GF)(VG)(V) |
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| BAKED CAVATAPPI BOLOGNESE Bolognese sauce, cavatappi pasta, parmesan, roasted garlic ricotta, and mozzarella baked to perfection. |
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| STANDARD BOLOGNESE | |
| CAJUN CHICKEN PASTA Blackened Chicken, roasted red peppers, green bell peppers, red onion, linguine, in a cajun cream sauce. |
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| BBQ PORK OR BUFFALO CHICKEN MAC N CHEESE Pulled BBQ Pork or Buffalo chicken served over homemade mac & cheese, garnished with crispy fried onions. |
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| ITALIAN MEATLOAF WITH PASTA | |
| BLACKENED CHICKEN ALFREDO | |
| PASTA PRIMAVERA WITH CHEF’S CHOICE VEGETABLE Served with linguine, and lemon butter sauce. |
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| LINGUINE AND MEATBALL OR SAUSAGE | |
| STEAK FRITES Garlic and herb marinated hanger steak grilled to perfection, finished with our chimichurri sauce. Served with hand cut garlic and parmesan fries, and arugula salad. |
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| PASTA AND MUSSELS One pound of PEI mussels, tomatoes, spinach, garlic and a Pernod cream sauce, served over linguine pasta. |
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| Dinner: Chris’s Deli Days | |
| CHICKEN PARM Breaded seasoned chicken breast, homemade marinara, mozzarella, roasted garlic ricotta, served on a toasted hero. |
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| MEATBALL PARM Homemade meatballs, mozzarella, roasted garlic ricotta, served on a toasted hero. |
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| BAKED VEGAN PARM Zucchini, Squash, red peppers, red onions, marinara, baked with vegan cheese on a vegan baguette. |
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| CALI CLUB Grilled chicken breast, bacon, avocado, romaine, tomato, and smoky mayo, served on toasted wheat bread. |
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| CHRIS’S HOMEMADE SAUSAGE PARMESAN Served New York style, with homemade marinara, melted mozzarella, and roasted garlic ricotta, on a toasted roll. |
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| VEGAN SAUSAGE SANDWICH Homemade Vegan sausage, vegan cheese, avocado, pico, salsa verde, served on a pretzel bun. |
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| BUFFALO CHICKEN SANDWICH Breaded cutlet tossed in Buffalo sauce with lettuce, tomato, and bleu cheese dressing. |
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| RADIO CITY Chris’s house made pastrami and corned beef, Swiss cheese, homemade coleslaw, and homemade Russian dressing on toasted rye. |
|
| BLACK BEAN QUINOA BURGER A black bean and quinoa patty, with caramelized onions, tomatoes, avocado, arugula, chipotle mayo, and cheddar cheese, on a toasted bun. (VG) |
|
| THE IMPOSSIBLE BURGER It’s meat, made from plants, for meat-lovers. Our burger starts out raw and looks, cooks, smells, and tastes like ground beef. Served on a Vegan pretzel roll with vegan cheese, lettuce, tomatoes, and homemade vegan roasted red pepper mayo. (VG) (V) |
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| THE STANDARD BURGER Fresh ground 8 oz. chargrilled burger with bacon, pickle, lettuce, tomato, mayo, raw onion and cheese. |
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| Dinner: Chef Red’s Seafood Specials | |
| CAJUN SHRIMP POLENTA Blackened shrimp, roasted red peppers, red onion, green bell peppers in a cajun cream sauce over creamy parmesan polenta. |
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| CILANTRO LIME MAHI Pan seared Mahi over quinoa with spinach, feta, roasted red peppers, dried cherries, and toasted almonds. |
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| SALMON QUINOA BOWL Pan seared salmon with roasted quinoa, red peppers, onions, and cabbage. Topped with salsa verde. (GF) |
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| BEER BATTERED FISH AND CHIPS Hand battered fish served with house cut fries, and tartar sauce. Garnished with a lemon. |
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| JERKED MAHI WITH SWEET AND SOUR STIR FRY VEGETABLES Pan seared jerk Mahi with a honey chipotle glaze served over sweet and sour vegetable stir fry. |
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| PASTA AND MUSSELS One pound of PEI mussels, tomatoes, spinach, garlic and a Pernod cream sauce, served over linguine pasta. |
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| SESAME SEARED SALMON Sesame crusted salmon with a teriyaki glaze served over a vegetable Udon stir fry. |
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| SHRIMP LINGUINE Shrimp tossed in a lemon, garlic white wine sauce with tomatoes over linguine. |
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| Dinner: Entrées | |
| BBQ PORK OR BUFFALO CHICKEN MAC N CHEESE Pulled BBQ Pork or Buffalo chicken served over homemade mac & cheese, garnished with crispy fried onions. |
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| SOUTHWEST CHICKEN DINNER Blackened chicken, roasted red peppers, caramelized onions, 3 cheese blend, topped with salsa verde and pico with mash du jour and broccoli. |
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| HOMEMADE ITALIAN MEATLOAF With choice of pasta. |
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| BLACKENED CHICKEN ALFREDO With choice of pasta. |
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| VEGGIE-N-GRAIN BOWL Daily selection of oven roasted vegetables, served over cooked grains with a ponzu sauce. (GF)(VG)(V) |
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| CAJUN CHICKEN PASTA Blackened Chicken, roasted red peppers, green bell peppers, red onion, linguine, in a cajun cream sauce. |
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| BAKED CAVATAPPI BOLOGNESE Bolognese sauce, cavatappi pasta, parmesan, roasted garlic ricotta, and mozzarella baked to perfection. |
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| STANDARD BOLOGNESE | |
| 10 oz. NEW YORK STRIP Served with apple butter demi, mash du jour and vegetable. |
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| STEAK FRITES Garlic and herb marinated hanger steak grilled to perfection, finished with our chimichurri sauce. Served with hand cut garlic and parmesan fries, and arugula salad. |
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| LINGUINE AND MEATBALL OR SAUSAGE | |
| SUNDRIED TOMATO AND CHICKEN PASTA Sundried tomatoes, spinach, mushroom, served over cavatappi in Palomino sauce. |
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| MAPLE GLAZED BLUEBERRY PORK CHOP 12 Oz bone in frenched pork chop chargrilled, served with mash du jour, vegetable, and a roasted jalapeno blueberry compote. |
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| POT ROAST DINNER Tender homemade pot roast with mushroom gravy, served with mash du jour and broccoli. |
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… View more
Contact The Standard at Page Field Commons
Address: 5031 S Cleveland Ave, Fort Myers, FL 33907
Phone: (239) 931-1240
Website: http://www.thestandardswfl.com/
Hours
| Thursday | 11AM–9PM |
| Friday | 11AM–9PM |
| Saturday | 11AM–9PM |
| Sunday | 10AM–3PM |
| Monday | 11AM–9PM |
| Tuesday | 11AM–9PM |
| Wednesday | 11AM–9PM |
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