DINNER
Dinner available Monday through Thursday 3:00 PM Until 9:00 PM
Friday & Saturday 3:00 PM Until 10:00 PM
Sunday 2:00 PM Until 9:00 PM
To-Go Orders: 850-470-0003
GF – Gluten Free | V – Vegan | P – Contains Pork
Beginnings
Salads
Daily Fish
Specialties
Southern Sides
Beginnings
| Name | Price |
|---|---|
| Gumbo Our own Cajun dark roux made New Orleans style; chock full of Gulf fish, Gulf shrimp; served with basmati rice | cup/7 | bowl/9 |
| Fried Grouper Bites Fresh Gulf grouper, cornmeal dusted; served with a Creole Rémoulade | 15 |
| Creole Crab Cake Blue crab cakes served over a pecan praline Creole-mustard sauce with candied Renfroe pecans; finished with brown butter meunière and crispy sweet potato hay | 19 |
| Soul Rolls Roasted chicken breast and Ma’s fresh collard green spring rolls; served with ginger peach chutney, wasabi creme, and pecan praline Creole mustard P | 12 |
| Classic Gulf Shrimp Cocktail Spice-boiled jumbo Gulf shrimp; served chilled with cocktail sauce and seared lemon GF | 14 |
| Shrimp and Crab Nachos Local blue crab and shrimp in a rich brandy-brie cream, layered over fresh-fried tortilla chips; topped with Pecorino Romano, cumin sour cream, house-pickled jalapeños, pico de gallo and shredded lettuce | 16 |
| Salmon Poke’ Marinated salmon belly with fresh citrus, cucumber, jalapeños; served over wakame with a crispy wonton, soy dressing and cilantro | 15 |
| Crawfish Potpie Flaky hand-made pastry filled with pepper jack cheese, crawfish stuffing; topped with creamy crawfish étouffée and crispy Louisianan crawfish tails | 17 |
| Volcano Jets Crispy ginger-crusted chicken strips tossed in a creamy volcano chili sauce on a bed of lemongrass-coconut slaw; topped with toasted sesame and served with miso-buttermilk-ranch | 14 |
| Fried Green Tomatoes Panko-crusted green tomatoes over creamy crawfish étouffée, served with Creole remoulade and crispy Louisiana crawfish tails | 15 |
| Burnt Brussels Crispy Brussels sprouts tossed with bourbon-cane syrup glaze, spiced Renfroe pecans; topped with Pencorino Romano | 12 |
| Truffle Fries Crispy fries tossed in white truffle oil; topped with shaved Piave Vecchio and roasted garlic aioli | 12 |
| Lobster Pimento Mac & Cheese Maine lobster and cavatappi pasta tossed in a pimento four-cheese sauce; topped with buttery cracker crumbs and baked golden brown | 16 |
| California Cucumber Salad Local lump crab, sliced cucumber and avocado tossed in a creamy citrus chili sauce with house-made ponzu, chili crisp, toasted sesame and scallions GF | 14 |
| Edamame Cooked young soy beans tossed with sea salt GF | 5 |
| Rim Tuna Spiced and seared rare, thinly sliced; served with eel sauce, rim sauce and wakame | 12 |
Salads
| Name | Price |
|---|---|
| The Fish House Salad Mixed greens with cucumber, grape tomato, carrot, house garlic-herb croutons, tossed in a miso-ginger vinaigrette | 13 |
| Wedge Salad Baby iceberg lettuce, sharp cheddar, applewood-smoked bacon, balsamic reduction, grape tomato, shaved red onion with blue cheese dressing GF, P | 13 |
| Roasted Garlic Caesar Crisp romaine tossed with hearts of palm, house- made garlic-herb croutons, Pecorino Romano and roasted garlic Caesar dressing; topped with shaved Piave Vechhio cheese | 13 |
| Strawberry Salad Fresh spring greens tossed in strawberry- poppy seed vinaigrette with fresh strawberries, blueberries, cucumbers, shaved red onion and grape tomatoes; finished with a crumbled feta and spiced Renfroe pecans GF | 14 |
| Jack Daniel’s Chicken Salad Mixed greens tossed with blue cheese crumbles, candied Renfroe pecans and herb-balsamic vinaigrette; topped with brown sugar-poached peaches and Jack Daniel’s bourbon-glazed grilled chicken breast GF | 19 |
| ADD A FAVORITE TO YOUR SALAD Salmon* +15 | Daily Fish +MP | Shrimp +10 | Chicken +6 | Steak +24 |
Daily Fish
All fresh fish selections served with rustic mashed potatoes and seasonal vegetable, finished with a white-wine lemon butter sauce |GF|
| Name | Price |
|---|---|
| Grilled Grouper | 40 |
| Seared Red Snapper | 40 |
| Blackened Redfish | 34 |
| Grilled Mahi Mahi | 30 |
| Grilled Salmon | 25 |
| Add Three Jumbo Gulf Shrimp +5 | Crab Oscar +15 | Crab Cake +15 |
Specialties
| Name | Price |
|---|---|
| World-Famous Grits à Ya Ya Our signature dish. Spiced Gulf jumbo shrimp top a sauté of spinach, portobello mushrooms, applewood-smoked bacon, garlic, shallots, and cream over a heaping bed of smoked Gouda cheese grits. Bon eats, y’all! | 27 |
| Parmesan Grouper Parmesan-crusted Gulf grouper filet served over C & D Mill brie rice grits, sauteed local broccolini, baby tomatoes and roasted exotic mushrooms; topped with mushroom-caper butter sauce and crispy capers | 45 |
| Salmon Oscar Seared salmon filet topped with sautéed blue crab, served over rustic mashed potatoes and grilled asparagus, finished with béarnaise sauce GF | 32 |
| Redfish Lafayette Blackened redfish and crispy Louisiana crawfish tails, served with C & D Mill smoked Gouda cheese grits, grilled asparagus, topped with charred tomato and creamy crawfish étouffée | 39 |
| Sweet Potato-Spinach Curry Mississippi sweet potatoes, sautéed spinach, chickpeas and ginger, braised in tomato curry; served with basmati rice GF, V | 15 |
| The Fish House Tacos Three flour tortillas filled with your choice of Gulf fish or shrimp, blackened, sharp cheddar, house pico de gallo, smoked jalapeño aioli, corn and black bean relish, shaved cabbage and cumin sour cream; served with yellow rice | 27 |
| Crab-Stuffed Flounder Oven-roasted Atlantic flounder with our lump crab stuffing, sautéed baby green beans, and orzo rice pilaf; served with grilled lemon and spiced Renfroe pecans, finished with an herb goat cheese and sweet corn Mornay | 38 |
| Cornmeal-Dusted Gulf Shrimp Cornmeal-dusted jumbo Gulf shrimp, served with crispy fries, tangy slaw, sweet corn, hushpuppies; served with sriacha cocktail sauce and smoked corn tartar | 27 |
| Low Country Pork Chop Beeler’s heritage Duroc pork served with collard greens, C & D Mill stone-ground brie rice grits, corn spoonbread and bourbon glaze | 35 |
| Barracks Street Burger Half pound of Angus beef with lettuce, tomato, house dill pickles and red onion on a toasted sweet sourdough bun ADD Applewood-Smoked Bacon +2 Cheese; American, Cheddar, Swiss or Pepper Jack +1 | 16 |
| Pecan-Crusted Catfish Meunière Fresh Mississippi catfish filet, in a crispy Renfroe pecan crust, served with C & D Mill smoked Gouda cheese grits and sautéed baby green beans, topped with charred tomato and brown butter meunière GF, V | 20 |
| Roasted Chicken Roasted all-natural half chicken over creamy, dirty rice risotto, served with roasted asparagus and baby carrots; opped with sweet peas and Riesling chicken jus GF | 27 |
| Scampi Bucatini Baby tomatoes, shallots and bucatini pasta tossed in a creamy white wine-lemon butter sauce with ricotta cheese and fresh basil | ADD Chicken +6 · Twelve Shrimp +20 · Salmon* +15 · Steak +24 | 13 |
Southern Sides
Ma’s Fresh Collard Greens [GF][P] 5 • C & D Mill Smoked Gouda Cheese Grits [GF] 5 • Grilled Asparagus [GF] 5 • Rustic Mahsed Potatoes |GF| 5 • Smoked Gouda Pimento Mac and Cheese 5 • Seasonal Vegetables 5 |GF| • Sweet Corn Hushpuppies • Tangy Coleslaw |GF| • French Fries
Oysters
Steaks
Desserts
Drinks
Oysters
| Name | Price |
|---|---|
| Raw Oysters | |
| Florida Yuzu kosho mignonette and sriracha cocktail | half dozen 18/ dozen 35 |
| Wild Gulf Coast Yuzu kosho mignonette and sriracha cocktail | half dozen 15/ dozen 27 |
| Baked Oysters | |
| Oyster A Ya Ya Roasted mushrooms, spinach, applewood-smoked bacon and white wine; topped with smoked Gouda gratin | half dozen 18/ dozen 35 |
| Roasted Garlic Butter Roasted garlic- herb butter and Pecorino Romana | half dozen 16/ dozen 30 |
| Rockefeller Applewood-smoked bacon, spinach, Pernod and Pecorino Romano; topped with hollandaise | half dozen 18/ dozen 35 |
| Some of Everything Four of each baked oyster | dozen 33 |
Steaks
| Name | Price |
|---|---|
| 8-oz. Prime Flat Iron | 32 |
| 7-oz. Filet Mignon GF | 45 |
| 14-oz. Rib Eye GF | 45 |
| MAKE IT A SURF & TURF Crab Oscar +15 | Blue Crab Cake +15 | Three Jumbo Gulf Shrimp +5 |
Desserts
| Name | Price |
|---|---|
| Vanilla Bean Crème Brûlée Smooth. Rich. Creamy. A delicate egg custard infused with Madagascar vanilla beans, finished with a crisp, caramelized crust. | 9 |
| Triple Chocolate Cheesecake An irresistible, decadent favorite. Oreo cookie crust filled with a layer of milk chocolate cheesecake, topped with a layer of white chocolate cheesecake, drizzled with a dark chocolate ganache. | 9 |
| Key Lime Pie Florida’s official state pie, our signature version features a graham cracker crust with a naturally yellow filling, topped high with homemade meringue, lightly toasted, finished with a fresh slice of lime. | 9 |
| Hawkshaw Bread Pudding Custard-soaked New Orleans French bread, butterscotch caramel, white chocolate pearls, spiced Renfroe pecans, marinated berries, vanilla ice cream | 9 |
| Chef’s Seasonal Special Dessert | Ask your server |
Drinks
Click here to view our full drink menu.