Open Daily 11 a.m.
Lunch Menu Available Monday – Saturday until 3 p.m.
To-Go Orders: (850) 470-0003
| Sautéed Mussels Sautéed in garlic and white wine cream with charred tomato; served with a toasted Emerald Coast Bread Co. baguette | 17 |
| Classic Gulf Shrimp Cocktail Spice-boiled jumbo Gulf shrimp; served chilled with cocktail sauce and lemon | 14 |
| Smokey Alabama Wings Mesquite-rubbed grilled wings tossed in a smoked jalapeno white BBQ sauce, house-candied jalapeños and grilled lime | 10 |
| Fried Grouper Bites Fresh Gulf grouper, cornmeal dusted; served with a Creole rémoulade | 12 |
| 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 | 10 |
| Ma’s Hot Collard Green Dip Swiss gratin and Pecorino Romano mixed with Ma’s fresh collard green, baked until golden; served with crispy pork rinds | 12 |
| Fried Green Tomatoes Panko-crusted green tomatoes over creamy crawfish étouffée, served with Creole remoulade and crispy Louisiana crawfish tails | 15 |
| Southern Pimento Cheese Board House-made smoked Gouda and sharp cheddar pimento cheese with spicy tomato jam, house hot honey, pecan praline Creole mustard, shaved country ham, candied Renfroe pecans, teardrop peppers, C & D Mill pickles, served with crispy flatbread and housemade crackers | 24 |
| Gumbo Our own Cajun dark roux made New Orleans style chock full of Gulf fish, Gulf shrimp; served with basmati rice | 6 cup / 8 bowl |
| Soup of the Day Chef’s daily preparation, ask your server. | 6 cup / 8 bowl |
| 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 | 18 |
| Imperial Caesar Crisp romaine tossed with hearts of palm, housemade garlic-herb croutons, Pecorino Romano, crispy leeks, and roasted garlic caesar dressing | 11 |
| Fish House Salad Mixed greens with cucumber, grape tomato, carrot, house garlic-herb croutons, tossed in a miso-ginger vinaigrette | 12 |
| Wedge Salad Baby Iceberg lettuce, sharp cheddar, applewood bacon, balsamic reduction, grape tomato, blue cheese crumbles, red onion, with our house blue cheese dressing (P) | 12 |
| Steak & Wedge Salad Baby Iceberg lettuce, sharp cheddar, applewood bacon, balsamic reduction, grape tomato, blue cheese crumbles, red onion, with our house blue cheese dressing and Angus sirloin steak, served with grilled asparagus | 27 |
Dressings: Blue Cheese, Southern Ranch, Balsamic Vinaigrette (GF), and Miso-Sesame-Ginger Vinaigrette
All fresh fish selections served with whipped potatoes and seasonal vegetable, finished with a white-wine lemon butter sauce.
| Blackened Wild Redfish | 34 |
| Grilled Mahi Mahi | 30 |
| Grilled Salmon | 25 |
| Grilled Grouper | 40 |
| Seared Red Snapper | 40 |
| Grilled Yellowfin Tuna | 37 |
| Add: Shrimp 5 | Oyster 10 | Crab Cake 15 |
Ask your server about gluten-free options.
Served with French Fries
| Gulf Coast Po’ Boy Choice fried Gulf shrimp or Gulf Coast oysters on fresh-baked New Orleans-style bread with lettuce, mayo, smoked corn tartar and C & D Mill pickles Shrimp 14 | Oyster 23 |
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| Barracks Street Burger Half pound of Angus beef with lettuce, tomato, and red onion on a brioche bun with a side of zippy sauce, served with crispy fries
add: Bacon +2, Cheese +1 |
14 |
| Chef John’s Burger Half pound Angus beef, sous-vide and grilled pork belly, shredded lettuce, shaved red onion, smoked Gouda pimento cheese, spicy tomato jam, on a toasted brioche bun, served with crispy fries | 19 |
| Croissant Clubhouse Sandwich Cure 81 ham, roasted turkey, applewood bacon, sharp cheddar, lettuce, tomato and Dijonnaise, served on Emerald Coast Bread Co. butter croissant | 19 |
| Crab Cake Sandwich Our Cajun inspired lump Blue crab cake served on a toasted brioche bun with lettuce, tomato, shaved red onion, and Creole rémoulade | 18 |
| Spicy Fish Sandwich Cajun-spiced grouper, topped with Creole remoulade and spicy fried onion rings; served on a toasted brioche bun with lettuce and tomato | 23 |
| Chicken-Fried Chicken Sandwich Crispy marinated chicken breast, tangy slaw, C & D Mill pickles, mayo, house hot honey, served on a toasted brioche bun | 15 |
| 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! | 18 |
| Gulf Fish Tacos Two flour tortillas filled with fresh Gulf fish, sharp cheddar, house pico de gallo, smoked jalapeño aioli, corn and black bean relish, shaved cabbage and cumin sour cream, served with yellow rice | 17 |
| Crispy Gulf Shrimp Cornmeal-dusted jumbo Gulf shrimp, served with crispy fries, sweet corn hushpuppies, creamy coleslaw, cocktail sauce and smoked corn tartar | 20 |
| Five Sisters’ Fried Chicken Boneless chicken thighs breaded in Five Sisters Blues Café signature breading; topped with Crystal hot sauce butter; served with Ma’s fresh collard greens and smoked Gouda pimento mac and cheese (All white meat chicken breast + $4) | 18 |
| Southern-Fried Oysters Flour-dusted Gulf Coast oysters, served with crispy fries, sweet corn hushpuppies, creamy coleslaw, cocktail sauce and smoked corn tartar | 23 |
| Sun-dried Tomato Alfredo Fettuccine tossed with sun-dried tomato and roasted garlic cream, topped with Pecorino Romano and served with crostini add: Chicken 6 | Twelve Shrimp 18 | Salmon 15 | Steamed Mussels, 1 lb. 12 |
11 |
| 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 | 18 |
| Sweet Potato and Kale Curry Mississippi sweet potatoes, sautéed kale, chickpeas and ginger, braised in tomato curry, served with basmati rice | 15 |
| Fish & Chips Atlantic cod breaded in Pensacola Bay Brewery’s Riptide Amber Ale tempura batter, served with crispy fries, creamy coleslaw and smoked corn tartar | 18 |
| APPETIZERS |
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| Salmon Poke Marinated salmon belly with fresh citrus, cucumber, jalapeño, served over sushi rice with a crispy wonton, soy dressing and cilantro | 15 |
| Seaweed Salad “Wakame”Marinated seaweed in a sweet, savory and tangy dressing brimming with the nutty flavor of toasted sesame | 9 |
| Squid Salad“Ika Sansai”Fresh squid, bamboo shoots, Kikurage mushroom and ginger | 9 |
| Seared Tuna Blackened tuna with togarashi over a bed of seaweed salad, finished with wasabi mayo | 18 |
| Seafood Salad A blend of squid and seaweed salad over cucumbers, topped with fresh Hamachi, finished with sriracha and panko crunchies | 18 |
| Cucumber Salad Sliced cucumbers with house made ponzu finished with kani and sesame seeds | 9 |
| HOUSE SUSHI ROLLS | |
| Really Cali Lump crab, cucumbers, avocado topped with sesame seeds | 13 |
| The Cano Ginger-panko fried shrimp, green onions topped with house-made spicy kani sauce and tempura flakes | 14 |
| The Phill Smoked salmon, cream cheese, avocado, topped with sesame seeds | 14 |
| The Vegg Avocado, asparagus, cucumbers, mixed greens, carrots, bell peppers rolled Futo style | 11 |
| The Spice Choice of house-blended tuna, salmon or hamachi with spice and cucumber topped with sesame seeds and Sriracha | 15 |
| The Eastwood Steak, cream cheese, avocado, green onions, topped with Sriracha mayo and sweet soy | 13 |
| The Tiger Ginger-panko fried shrimp, avocado, cucumber, rolled in tempura flakes, topped with sesame seeds and Sriracha mayo | 12 |
| CHEF ROLLS | |
| From the Sea Osaki kani, steamed shrimp, cucumbers topped with tuna, Sriracha mayo and sweet soy | 16 |
| Surfing the Turf Osaki kani, avocado, cream cheese, topped with steak, steamed shrimp, green onions, wasabi mayo, Sriracha mayo and sweet soy | 16 |
| Hitting the Mark Asparagus, cucumbers, jalapeños topped with hamachi, green onions and tempura flakes | 12 |
| The P’Cola Rolla Panko fried grouper, avocado topped with spicy tuna, jalapeño and wasabi mayo | 18 |
| Ole Sally Asparagus, avocado, cucumbers topped with salmon and Sriracha | 12 |
| The Reannbo Lump crab and cucumbers topped with tuna, hamachi, salmon and avocado | 22 |
| Taki Spicy tuna, jalapeños topped with Tataki tuna, avocado and wasabi mayo | 20 |
| Triple Island Tuna, hamachi, salmon, topped with avocado and sesame seed | 22 |
| Dragon “Doragon” Ginger panko breaded fried shrimp, cream cheese and asparagus, topped with BBQ eel wasabi mayo, sweet soy, green onions and finished with salmon roe “Ikura” | 20 |
| Caterpillar “Kemushi” BBQ eel, jalapenos, red bell peppers, topped with avocado, sweet soy and sesame seeds | 16 |
| Seabottle Lump crab, steamed shrimp, asparagus, seaweed and squid salad, rolled futo style; finished with Sriracha mayo | 20 |
| Taste It “Tikman Ito” Filled with steak, panko crunchies, cucumbers and cano sauce topped with sweet soy, masago and micro cilantro | 20 |
| Traditional Sushi
SASHIMI, NIGIRI, HOSOMAKI 3 pieces 13.95 2 pieces 8.95 6 pieces 11.95 Choose: Tuna, Salmon, Hamachi, Smoked Salmon, BBQ Eel SUSHI CHEF GERALD BEAULIEU |
| Key Lime Pie Our Florida’s official state pie, our signature version features a graham cracker crust with naturally yellow filling, topped high with homemade meringue, lightly toasted, finished with a fresh slice of lime | 8 |
| 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 | 8 |
| Vanilla Bean Créme Brulée Smooth. Creamy. Rich. A delicate egg custard infused with Madagascar vanilla beans, finished with a crisp, caramelized crust | 8 |
| Chef’s Seasonal Special Dessert Ask your server for details! |
Click here to view our full drink menu.
