Extra lean with firm white meat and mild flavor, coated in our house-made pecan breading and pan sauteed.

Medium-mild flavor with very firm texture and large flake, dusted with cajun seasonings and seared on a cast iron skillet.

Medium-firm texture with large flakes and moderate moisture content, brushed with lemon garlic butter and dusted in traditional charcoal seasonings.

Distinctive moist, sweet, mild flavor and less flake thanother whitefish, dredged in our house-made cornmeal and lightly fried.

Mild, sweet flavor profile, moderately firm texture and large moist flakes, charcoal-grilled "shell" side down and finished with lemon beurre blanc.

Signature gulf catch?lean, moist meat with distinctive sweet, nutty flavor, coated in parmesan flour and pan sautéed.

Sautéed shellfish of your choice with avocado, cilantro, peppers and lime.

Shellfish of your choice poached in Garlic butter with sweet peppers.

Shellfish of your choice sautéed in an Asiago cream sauce.

Our signature lemon butter sauce.

Shellfish of your choice sautéed then topped with savory hollandaise sauce.

Bone-in black angus rib eye seared on a cast iron skilletand topped with a roastedgarlic compound butter.

Seared on a cast iron skillet with roasted garlic compoundbutter.

Seared on a cast iron skillet with roasted garlic compound butter.

Charcoal-grilled chicken with wild mushroom swiss cheese cream sauce.

14-Ounce double cut coated in garlic cracker crust.

Oven roasted tomatoeswith fresh mozzarellaand homemade basil pestotossed in fettuccine pasta.

Crawfish tails cooked withasiago cheese, tossed in fettuccine with grated parmigiana-reggiano.

Blue cheese grits and grilled shrimp lightly drizzled with sweet, smoky chipotle sauce.

Five jumbo gulf shrimpprepared fried, grilledor blackened.

Dusted in Wade seasoning and fried to perfection.

Two bacon-wrapped shrimp stuffed with jalapeñoand cheese.

Five house made shrimp stuffing balls fried to perfection.

Two fried shrimp wrapped in seafood stuffing.

Five cornmeal fried oysters.

Chilled gulf soldier shrimpserved with cocktail sauce and remoulade.

Hand battered onion rings with creamy horseradish sauce.

Fried and tossed with warmlemon vinaigrette, tomatoes, and parmesan cheese, served with creamy basil marinara.

Cocktail shrimp and crab meat tossed with avocados and hearts of palm.

Gulf shrimp, fresh garlic, white wine, lemon butter sauce, served with fresh garlic bread.

Fresh gulf shrimp prepared fried, grilled, or blackened.

Premium gulf shrimp, seasonal seafood, tenderloin of Texas catfish, and stuffing balls.

5 Jumbo gulf shrimp stuffedwith our signature crab cake,baked, then finished withlemon butter sauce.

Bacon-wrapped shrimp stuffed with pickled jalapeno and cheese then deep fried and basted with brown sugar-chipotle glaze.

Grilled, blackened, or fried.

Breaded in cornmeal and fried to golden brown perfection.

Seafood cream base withbaby shrimp and pureedtomatoes, carrots, onionsand spices.

Romaine hearts, gratedparmigiano-reggiano andcroutons.

Thinly sliced blackened topsirloin served over mixed fieldgreens, house made croutons, julienne carrots, quartered tomatoes, crisp fried onion strings, and house made creamy blue cheese dressing.

Thibodeaux, Louisiana inspired hearty gumbo withokra, shrimp, and spices.

Baby iceberg lettuce, gorgonzola blue cheese, tomatoes, onion, and bacon.

Mixed field greens, housemade croutons, juliennecarrots, cherry tomato, redonions.

Fresh romaine lettuce,tomatoes, cucumber, greenonion, kalamata olives, capers, salonika peppers, feta cheese, oregano, and Greek dressing.

Bay shrimp, onions, celery,egg, fresh herbs and spices,all tossed in our house maderemoulade dressing.

Deep, Dark and Loaded with Chocolate, Baked in Our Kitchen and Served Warm with Hey Mikey's Vanilla Ice Cream.

Served with House made Berry Sauce and Whipped Cream.

Chilled Vanilla Custard Topped with Caramelized Sugar and Fresh Fruits.

Our own Blend of Imported Belgian White and Burgundy Chocolate. Served with our House made Whipped Cream.

Served Warm with Cowboy Bourbon Sauce and Hey Mikey's Vanilla Ice Cream.

Hey Mikey's Vanilla Ice Cream, Rolled in Toasted Pecans and Topped with House made Chocolate Sauce and Whipped Cream.

Thin Layers of Angel Food Cake and Sweet Ricotta-White Chocolate Cream, Served with Gaido's House made Raspberry Sauce.

Fresh Florida Key Lime Topped with our Tangy Cheesecake Filling and a Tart Mint Key Lime Sauce.

Hey Mikey's Vanilla Ice Cream, Raspberries, Chambord Liqueur and Whipped Cream.

House made Recipe Served with Hey Mikey's Vanilla Ice Cream.

Regular or decaffinated.

Chilled jumbo lump crab served over freshly sliced avocado with fresh-made remoulade.

Jumbo asparagus coated in parmesan flour, topped with jumbo lump crab, and finished with beurre blanc.

Our signature lump crab cake made with jumbo lump, Panko bread crumbs, then topped with fresh jumbo lump crab and beurre blanc.

Jumbo lump crab featured in a three-cheese bacon spinach dip.

Fried, Sautéed or Chilled

Texas blue crab, savory ricotta-cream cheese filling, brown-butter almond shortbread crust, finished with a Creole meuniére sauce.

Fresh shucked and served on ice with horseradish and cocktail sauce.

Six Cornmeal fried oysters on the half shell topped with bacon and creamy horseradish hollandaise.

Basted with garlic compound butter finished with grana padana and parmesan cheese.

Breaded in cornmeal and fried to golden brown perfection.

1 of each baked oyster preparation, 2 cornmeal fried and 2 oyster brochette. Oyster Combination Platters include your choice of parmesan tomatoes, potato wedges or asparagus. Add a side salad to your entrée for 6.

2 of each baked oyster preparation, 3 cornmeal fried and 3 oyster brochette. Oyster Combination Platters include your choice of parmesan tomatoes, potato wedges or asparagus. Add a side salad to your entrée for 6.