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Red Fish Grill Dinner Menu
Starters
Bourbon Street Sampler
Coconut shrimp, grilled alligator sausage, mini crab cakes and BBQ oysters
Serves two/four 11.00/19.00
Coconut Crusted Shrimp
Jumbo Louisiana shrimp in a sweet coconut batter fried and served with Cajun cole slaw and pepper jelly sauce 9.95
Crispy Calamari
Served over balsamic marinated hot house tomatoes and frisée tops. Finished with a basil pesto aioli 7.95
Louisiana Blue Crab Cakes
Jumbo lump Louisiana crabmeat cakes seared and served with a corn-jalapeno purée and pickled red onions 11.50
Pepper Crusted Yellowfin Tuna
Pan seared medium rare and served on a ciabatta crouton with olive relish, finished with a charred tomato vinaigrette 9.95
“Second Line” Shrimp
In the festive New Orleans tradition of second line dancing, a dozen jumbo Louisiana shrimp wrapped in sweet coconut and fried crisp will literally dance to your table skewered in a golden pineapple 19.50
BBQ Oysters
A Red Fish Grill Signature...Freshly shucked P&J oysters flash fried and tossed with a Crystal BBQ sauce and served with housemade blue cheese dressing 7.95 (6) 14.95 (12)
Raw Oysters on the Half Shell
P&J oysters plucked fresh from Louisiana waters and shucked to order. Served with cocktail sauce, horseradish and crackers 7.50 (6) 14.00 (12)
Soup, Salad & Gumbo
Red Fish Grill House Salad
Hearts of romaine with crumbled Stilton, hot house tomatoes, red onions, and roasted pecans tossed with an apple-rosemary vinaigrette 6.50
Shrimp Remoulade
Louisiana shrimp, Cajun boiled and tossed in a remoulade sauce with crispy potato salad, hot house tomatoes, applewood-smoked bacon and boiled eggs, served on a sea of romaine lettuce 7.95
Alligator Sausage & Seafood Gumbo
Alligator sausage and fresh seafood simmered in a rich dark roux flavored with onion, bell peppers, celery and fresh herbs 6.50
Redfish Court-Bouillon
A traditional Creole soup of redfish, garlic, roasted bell peppers and fresh herbs simmered in tomatoes and a touch of white wine 6.25
Soup of the Day
Prepared daily using the freshest ingredients 5.95
Soups 1-1-1
A tasting of Alligator Sausage and Seafood Gumbo, Redfish Court-Bouillon, & Soup of the Day 6.50
Entrées
Redfish on the Half Shell
Fresh farm raised redfish, grilled over a hickory flame and served on the half shell with Louisiana shrimp and vegetable brochettes, finished with a lemon and thyme butter sauce 26.50
Louisiana Gulf Shrimp Creole
Sautéed Louisiana shrimp simmered with wild mushrooms, bell peppers, onions and tomatoes. Served with popcorn rice 17.50
Cornmeal Crusted Farm Raised Catfish
Fresh fillet of farm raised catfish with corn macque choux, wilted arugula and roasted red pepper tartar sauce 17.25
Hickory Grilled Redfish
Fillet of fresh redfish, grilled over hickory, served with smoked pork pontalba potatoes, wild mushrooms, and topped with Louisiana crabmeat and lemon butter sauce 24.95
Pasta Jambalaya
Sautéed Louisiana shrimp, roasted chicken and andouille sausage tossed in a rich tomato natural reduction sauce with fettuccine, Creole seasonings and topped with parmesan cheese 17.95
Wood Grilled Filet Mignon
8 oz. center cut Midwestern filet, served with bordelaise sauce, Lyonnaise potatoes and our chef’s selection of fresh daily vegetables 32.50
Add sautéed Louisiana shrimp 4.00
Add sautéed Louisiana crabmeat 5.00
Pan Seared Chicken
Pan seared airline chicken breast topped with chicken confit, served with creamy garlic mashed potatoes and fresh vegetables. Finished with a natural reduction sauce 15.75
Center Cut Bone-In Pork Chop
Garlic rubbed and roasted, served with goat cheese stone ground grits and an apple-cranberry chutney 17.50
Hickory Grilled 12oz. Ribeye
Hickory grilled 12oz. ribeye with buttery mashed potatoes, fresh daily vegetables and marchands de vin 28.50
Tonight's Catch
These are Chef Gregg Collier's personal favorites...
STARTERS
Southwest Salad
Crisp butter lettuce, jicama, and roasted corn, tossed with a creamy poblano pepper dressing 6.95
Soup of the Day
Prepared daily using the freshest ingredients 5.95
ENTREES
Hickory Grilled Yellowfin Tuna
Served with savory roasted sweet potatoes and baby green beans, finished with an apple & pomegranate gastrique 21.50
Lemon & Basil Baked Gulf Fish
Served with garlic roasted potatoes, asparagus and hot house tomatoes. Topped with a McWilliams Cabernet sauce 21.25
Cast Iron Gulf Fish & Shrimp
Cast iron skillet Gulf fish with Louisiana style barbeque shrimp and a savory dirty rice 23.25
Sides
Sautéed Louisiana Crabmeat
Sautéed Louisiana Shrimp
Grilled Alligator Sausage
Baby Green Beans
Asparagus
Pontalba Potatoes
French Fries
Creamy Garlic Mashed Potatoes
Creole Potato Salad
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