peel & eat gulf shrimp | 13 half pound | 22 full pound GF
gulf oysters | 10 half dozen | 19 full dozen
fresh shucked oysters regionally sourced from the gulf of mexico
(ask about this week’s selection)
caprese | 13 GF
ripe local tomatoes, fresh mozzarella, fresh basil and thinly sliced prosciutto drizzled with extra virgin olive oil, finished with cracked pepper
poutine | 12
hand cut fries, gumbo roux gravy, cotija cheese crumbles and scallions
fried calamari | 12
dusted with c+d mills corn flour and served with a side of whole grain mustard remoulade
gumbo | 9 bowl | 6 cup
house-made classic stew made from a dark roux, finished with okra, andouille sausage, fish, shrimp and tomatoes
seafood chowder | 9 bowl | 6 cup
creamy corn chowder loaded with shrimp and haddock
shrimp on fire | 16
corn flour fried shrimp with sweet and spicy asian glaze
GF = gluten free
There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If you are unsure of your risk, consult a physician.
–Section 61c-4.010(8), Florida Administrative Code
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
–Section 3-603.11, FDA Food Code
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