The Blue Coyote Supper Club, which has been a private restaurant located in Caloosa Yacht & Racquet Club in Fort Myers, Fla., for the past ten years, has opened a new location. The new eatery offers the same style of cuisine as the original, which proprietor Mitch Schwenke calls a “continental drift—American with a touch of French, Asian and south of the border.”

The Blue Coyote Supper Club, a successful private club in Fort Myers, Fla., for over a decade, opened to the public at the Sanibel (Fla.) Island Golf Club on November 4, the Sanibel-Captiva Islander reported.

The new eatery offers the same style of cuisine as the original, which proprietor Mitch Schwenke calls a “continental drift—American with a touch of French, Asian and south of the border.”

The club features small plates such as Wild Mushroom and Braised Beef Ravioli, Seared Diver Scallops with Pancetta and Bourbon Maple Glaze, and Caprese Salad. Entrees include aged steaks, the restaurant’s signature Kurobuta Coyote (pork) Chop, Colorado Lamb Chops, Achiote Grilled Shrimp with Roasted Tomato Cream and Blue Coyote Stew (scallops, shrimp, andouille in a savory broth with penne, black beans, roasted tomatoes and chorizo). There is also a full bar and a global wine list, the Islander reported.

“I’ve always wanted to open another Blue Coyote, to expand on the concept and open it up to the public,” said Schwenke. “I wanted to build this great, aesthetically pleasing concept that will look and feel similar to the original.”

As is the case at the private club, which remains open in the Caloosa Yacht & Racquet Club, the Sanibel restaurant’s decor showcases the art and philosophy of Markus Pierson, who creates the anthropomorphic coyotes from which the club derives its name and its colorful decor. The 155-seat Sanibel restaurant also contains a glass chandelier in the style of sculptor Dale Chihuly, the Islander reported.

The Viceroy Room affords private dining for 20. There’s a casual but well-appointed cocktail lounge with a bar and high tops as well as outside seating for 12.

In addition to Schwenke, the management team includes his long-time collaborator Corey Swarthout, who serves as partner and wine director. The kitchen is headed by Executive Chef Patrick Fitz, formerly of Sundial Beach Resort and Spa, the Islander reported.