Dinner

Entrées

Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467.

Dry Aged Bluefin Tuna “New York Strip”
Wood grilled rare, Brabant potatoes, asparagus, béarnaise, house Worcestershire – 75

Dry Aged Swordfish Chop
Wood grilled, Yukon gold potatoes, roasted winter vegetables, Brandy peppercorn demi – 55

Scalibut
GW Fins original, halibut, sea scallops, Royal Red shrimp risotto, snow peas, pea shoot butter – 42

Local Drum
Macadamia brown butter crust, roasted sweet potatoes, Brussel sprouts & apples, cider gastrique – 36

#1 Louisiana Yellowfin Tuna
Seared rare, stir fried veggies, sticky rice, crispy wontons, sweet soy butter – 37

Herb Crusted Flounder
Mascarpone soft polenta, cremini mushrooms, spinach, tomato ragu – 35

Parmesan Crusted Sheepshead
Jumbo lump crab, asparagus, crispy capers, Meyer lemon beurre blanc – 38

Dry Aged Bluefin Tuna Sliders
Swordfish bacon, American cheese, house pickles, secret sauce, battered onion rings –24

American Red Snapper
Pan seared, Louisiana shrimp creole, local long grain rice, crispy okra – 37

Florida Red Grouper
Wood grilled, sweet potato hash, Chipotle butter, crispy plantains, pineapple basil glaze – 38

Spearfished Barracuda
Cast iron blackened, fried Louisiana shrimp, mashed potatoes, sautéed spinach, chili hollandaise, corn butter – 37

Sea Scallop Carbonara
Fresh Radiatore pasta, swordfish bacon, fresh peas, shaved Parmesan – 34

Whole Red Snapper
Tempura fried crispy, pan fried noodles, pickled vegetables, Vietnamese glaze – 44

New Bedford Sea Scallops
Pan seared, wild mushroom risotto, porcini butter, crispy leeks – 36

Cast Iron Chicken Breast
Butternut squash dressing, roasted winter vegetables, pan gravy – 28

Duroc Pork Chop
Braised collard greens, mashed sweet potatoes, dirty rice, bourbon molasses glaze – 34

Center Cut Filet
Brabant potatoes, crispy onions, béarnaise, house made Worcestershire, veal jus – 56