Participating in the state-wide dining tradition of Restaurant Week is something we all look forward to at GW Fins!  It’s the perfect time of year for our Executive Chef Michael Nelson to use the bounty of local seasonal ingredients to highlight the pristine fish we get in every day.

As is the case with our daily menu, which will also be offered during Restaurant Week, our Restaurant Week menu will change each evening based on the fish and produce that we get in that day. Below is a sample Restaurant Week Menu.

GW Fins’ Sample Restaurant Week Menu

(Menu Will Change Nightly)

Appetizers

(choose one) 

Local Chanterelles

Creole tomato ragu, soft polenta, whipped goat cheese

GW Fins Muffaletta

Swordfish pepperoni & mortadella, olive salad, fresh mozzarella

Calamari “Fettuccini”

Fresh peas, white wine cream, shaved parmesan

Entrees

(choose one) 

Jumbo Soft Shell Crab

Crispy fried, maque choux, sweet corn spoonbread, crisp okra

Prosciutto Crusted Drum

Whipped vanilla bean parsnips, green beans, shiitakes, brown butter

Gulf Shrimp

Creste Di Gallo pasta, roasted peppers, fresh peas, pesto cream

Desserts

(choose one) 

Cornmeal Blondie

Southern peach chutney, Bourbon caramel, whipped cream

Blueberry Almond Upside Down Cake

Vanilla bean ice cream

House made Sorbets

Daily selections

Our Restaurant Week Menu is priced at $55.00 (plus tax and gratuity) and will be available Monday through Thursday (June 19-22) and Sunday, June 25. The restaurant is open for dinner from 5:00 pm until 9:30 pm, and we suggest reserving your table as soon as possible. You can make reservations by either phoning us at 504.581.3467 or visiting us online.