A refreshing, Mexican-style seafood cocktail made with a special blend of pico de gallo, fire-roasted Anaheim peppers, and diced avocados
Chile oil, scallions, and homemade fire crackers
Salsa ranchero, shaved cabbage, sour cream, and cotija
Topped with parmesan garlic butter and Fish Camp breadcrumbs
Fresh from our butchery and served with Creole mustard sauce
Served with spicy mayo
(½ doz./dozen)
Served with red wine mignonette, cocktail sauce, and horseradish (½ doz./dozen)
Served with traditional accompaniments
With soy-mustard vinaigrette and radish salad
Gulf oysters, jumbo Gulf shrimp, smoked Gulf fish dip, and crab fingers. Served chilled.
(Serves 2–3)
(Serves 4–6)
Housemade Dressings: Herbed Buttermilk, Creole Vinaigrette, Thousand Island, Parmesan Chive
Shrimp and crab, served over rice
(Cup or bowl)
with a bacon topper
(Cup or bowl)
Spring mix/romaine blend, carrots, tomatoes, croutons, pickled red onion, and choice of dressing
Smokey slab bacon, heirloom tomato, garlic croutons, and parmesan chive dressing
add grilled or fried chicken tenders or shrimp
Blue cheese, boiled egg, slab bacon, heirloom tomato, and herbed buttermilk dressing
add grilled or fried chicken tenders or shrimp
Seared tuna with soy-mustard sauce, house salad mix, avocado, green beans, tomatoes, hard-boiled egg, crispy sweet potato, and vinaigrette
Jimmy’s Gulf shrimp dressed in remoulade on iceberg with avocado, tomato, pickled red onion, and olive oil croutons
Served with charred tomato and choice of one side.
Add signature toppers (charred lemon-caper butter with jumbo lump crab or Port Isabel Sauce)-or-add deviled crab sidecar
Add salsa verde and sliced avocado
Add salsa verde and sliced avocado
Served over seafood rice
Served with empanada, comeback slaw, and choice of side
Add deviled crab sidecar
A hearty heap of catfish, shrimp, stuffed shrimp, and crab fingers
Mesquite-grilled with charred spring onion and tomato, served with lemon butter and choice of side
Andouille, chili, lemon, cherry tomato, and herbs
Jumbo wild-caught Gulf shrimp stuffed with jalapeño and jack cheese, wrapped in bacon and slow-roasted over mesquite, served with seafood rice, lemon butter, and charred tomato
Served with creamed corn, roasted tomatoes, bacon, and lemon-herb butter
Served with shrimp étouffée and seafood rice
Airline chicken breast marinated and basted with a white BBQ sauce and grilled to perfection, served with salsa verde, roasted tomato, and choice of side
Served with roasted tomato, steak butter, chimichurri, and choice of side
Served with French fries and comeback slaw
Select (2): shrimp, catfish, or fried oysterI/p>
Crispy chicken breast tossed in homemade chili oil and dressed with Comeback Slaw
Served with salsa verde and Crystal aioli
White barbeque sauce, garlic croutons, and parmesan
Served with tomato bacon jam
Served with garlic and lemon
Served with Béarnaise
Fish Camp breadcrumbs and fine herbs
+ Add jumbo lump Gulf crab
*Eating raw oysters and undercooked meat may cause severe illness and even death in persons with liver disease (i.e. alcoholic cirrhosis, hepatitis, etc.), cancer, and other chronic illnesses that weaken the immune system.
Blanco tequila, lime, orange liqueur, salt tincture
Blanco tequila, lime, salt tincture, Topo Chico
Jamaican rum, campari, sweet vermouth, montenegro, coconut rum
Light and dark rums, coconut, lime, pineapple
Bourbon, Goode Co. bitters blend, piloncillo
Bourbon, gin, lemon, ginger, Angostura bitters, Topo Chico
Light rum, pineapple, lime, apricot, falernum
Gin, pineapple, fassionola, lime, benedictine, Angostura bitters
Gin, strawberry, lime, basil, citrus tonic
Vodka or reposado tequila, cold brew espresso, coffee liqueur, cacao bitters
Copious pour of gin or vodka…
Ask about our famous all-day Fish Camp Bloody Mary.
All served with French fries
Available for dine-in only, accompanied with an adult entrée
Contains nuts
Contains nuts
Choice of chocolate or vanilla
Toppers: chocolate sauce, cajete, mini chocolate chips, candied pecans, salted pretzels
