LUNCH MENU
Featured Starters
Spicy Pimento Cheese Spread | 8 | Fried New England Clam Bellies | Mkt |
Crispy Artichoke Hearts | 9 | Roasted Beet Salad | 13 |
Fried Green Tomatoes with Goat Cheese | 14 | *Asian Chopped Tuna Salad | 15 |
*Ceviche of the Day | 10 |
Starters
*Oysters on the Half Shell ½ Dozen | Dozen | Mkt | Greek Salad with Olives & Feta | 11 |
Crispy Calamari with Pecorino Cheese & Spicy Tomato Sauce | 14 | Fried Clams with Fish Camp Tartar Sauce | 11 |
Fried Gator Tail with Cowgill’s Datil Pepper Aioli | 13 | Grilled Octopus & White Bean Salad | 14 |
Smoked Fish Spread with Toasted Melba | 9 | Iceberg Wedge with Bacon and Blue Cheese Dressing | 11 |
Abaco Conch Fritters with Lemon Aioli | 14 | Peel & Eat Shrimp – Spicy or Regular | 10 |
Shrimp and Avocado Salad | 12 | 19 | Rick’s All Day Seafood Soup | Cup 6 | Bowl 9 |
New England Style Clam Chowder | Cup 6 | Bowl 9 |
Mains
Fried Fish Sandwich with Tartar Sauce, French Fries & Cole Slaw | 17 | Buttermilk Pan Fried Chicken with Grits, Collard Greens and Tasso Ham Gravy | 17 |
**Fish Camp Shrimp & Grits with White Wine Butter Sauce | 19 | Grilled Salmon B.L.T. with Carol’s Pickled Zucchini, Fish Camp Tartar Sauce | 17 |
**Spicy Shrimp Linguini with Shrimp, White Wine, Garlic, Tomato and Pecorino | 17 | *Salt & Peppar Seared Tuna with Toasted Sesame Salad | 22 |
Whole Fried Market Fish with Mixed Cole Slaw/Fries and Fries | Mkt | Fried Oyster Po’ Boy with Cole Slaw and Fries | 18 |
Blue Crab Cakes with Caper Dill Aioli, Potatoes and Seasonal Vegetables | 21 | Low Boil For Two with Shrimp, Clams, Andouille, Corn, Broccoli, Mushrooms, Onions | 44 |
Bacon Cheddar Angus Beef Burger with Lettuce, Tomato, Fries | 15 | Royal Red Shrimp Roll with Shrimp Salad, Spring Mix, Fries | 15 |
Baja Style Tacos with Cod, Salsa Fresca, Abado Sour Cream, French Fries | 15 |
Fried Seafood
Served with Fries, Hush Puppies & Slaw
Deviled Crab | 14 | Fish Filet | 18 |
Oysters | 24 | Combo of Two | 24 |
Shrimp | 23 | Combo of Three | 26 |
Scallops | 22 | ||
Clam Strips | 19 |
Sides
French Fries | 3 | 5 | Cole Slaw | 3 | 5 |
**Seasonal Vegetables | 3 | 5 | Tomatoes & Okra | 3 | 5 |
Creamy Grits | 3 | 5 | **Sautéed Spinach | 3 | 5 |
Parsley Potatoes | 3 | 5 | Smoked Bacon Butter Beans | 3 | 5 |
Collard Greens | 3 | 5 |
Desserts
Chef’s Bread Pudding a la Mode | A Southern Classic, changes regularly but always served hot and fresh |
9.5 | Florida Key Lime Pie | Drizzled with Raspberry Sauce and Fresh Whipped Cream |
7.5 |
Sweet & Salty Chocolate Torte | Rich Brownie-Like Chocolate Pie Topped with Caramel and Peanuts |
7.5 | Reese’s Peanut Butter Pie | Creamy and Delicious, Topped with Peanut Butter Cup Crumbles |
8 |
Midnight Mousse Cake | Gluten Free, Rich Chocolate with Layers of Delicate Mousse |
7.5 | Vanilla Bean Ice Cream | Served with Chocolate Sauce, Caramel Sauce, or Straight Up |
3.5 |
Kids Menu
All Items Served with Fries & Drink (10 and Under)
Fried Shrimp | 8 | Grilled Cheese | 8 |
Fried Fish Strips | 8 | Chicken Tenders | 8 |
Bottled Refreshments
Cheerwine | 4 | Sprecher’s Root Beer | 4.5 |
Acqua Panna | 6 | San Pellegrino | 6 |
DINNER MENU
Featured Starters
Spicy Pimento Cheese Spread | 8 | **Mussels Marinière | 14 |
Crispy Artichoke Hearts | 9 | *Asian Chopped Tuna Salad | 15 |
Fried Green Tomatoes with Goat Cheese | 14 | Fried New England Clam Bellies | Mkt |
Roasted Beet Salad | 13 | *Ceviche of the Day | 10 |
Starters
Rick’s All Day Seafood Soup | 6 | 9 | New England Style Clam Chowder | 6 | 9 |
*Oysters on the Half Shell ½ Dozen & Dozen | Mkt | Peel & Eat Shrimp – Spicy or Regular | 10 |
Crispy Calamari with Pecorino Cheese & Spicy Tomato Sauce | 14 | Fried Clams with Fish Camp Tartar Sauce | 11 |
Fried Gator Tail with Cowgill’s Datil Pepper Aioli | 13 | Grilled Octopus & White Bean Salad | 14 |
Smoked Fish Spread with Toasted Melba | 9 | Iceberg Wedge with Bacon & Blue Cheese Dressing | 11 |
Greek Salad with Olives & Feta | 11 | Abaco Conch Fritters with Lemon Aioli | 14 |
Mains
Fried Fish Sandwich with Fish Camp Tartar Sauce, French Fries and Cole Slaw | 17 | **Grilled Salmon with Horseradish Hollandaise, Sauteed Spinach, Parsley Potatoes | 27 |
**Fish Camp Shrimp and Grits with White Wine Butter Sauce | 23 | *Salt & Pepper Seared Tuna with Toasted Sesame Salad | 26 |
**Spicy Seafood Linguini with Sea Scallops, Shrimp, Calamari, Clams, White Wine, Garlic, Tomato, Pecorino | 25 | Pan Fried Chicken or Blackened Catch with Grits, Collard Greens and Tasso Ham Gravy | 19/25 |
Iron Skillet Fried Brook Trout with Arugula, Bacon, Crushed Potatoes, Deviled Egg Sauce | 22 | Roast Cod Filet with Brown Butter, Garlic & Lemon, Parsley Potatoes and Seasonal Vegetables | 21 |
**Broiled Seafood Platter with Shrimp, Sea Scallops, Cob, Lemon Butter, Parsley Potatoes and Seasonal Vegetables | 24 | *Top Sirloin Steak with Brandy Peppercorn Demi, Seasonal Vegetables and Fries | 22 |
Blue Crab Cakes with Caper Dill Aioli, Potatoes and Seasonal Vegetables | 24 | Whole Fried Market Fish with Cole Slaw and Fries | Mkt |
Low Boil for 2: Shrimp, Clams, Andouille, Corn, Broccoli, Mushroom, Onion | 44 |
Fried Seafood
All Items Served with Fries, Hushpuppies and Slaw
Deviled Crab Basket | 14 | Scallops | 22 |
Oysters | 24 | Combo of 2 | 24 |
Clam Strips | 19 | Combo of 3 | 26 |
Shrimp | 23 | Fish Filet | 18 |
Sides
French Fries | 3 | 5 | Cole Slaw | 3 | 5 |
** Seasonal Vegetables | 3 | 5 | Tomatoes & Okra | 3 | 5 |
Creamy Grits | 3 | 5 | **Sautéed Spinach | 3 | 5 |
Parsley Potatoes | 3 | 5 | Smoked Bacon Butter Beans | 3 | 5 |
Collard Greens | 3 | 5 |
Desserts
Chef’s Bread Pudding a la Mode | A Southern Classic, changes regularly but always served hot and fresh |
9.5 | Florida Key Lime Pie | Drizzled with Raspberry Sauce and Fresh Whipped Cream |
7.5 |
Sweet & Salty Chocolate Torte | Rich Brownie-Like Chocolate Pie Topped with Caramel and Peanuts |
7.5 | Reese’s Peanut Butter Pie | Creamy and Delicious, Topped with Peanut Butter Cup Crumbles |
8 |
Midnight Mousse Cake | Gluten Free, Rich Chocolate with Layers of Delicate Mousse |
7.5 | Vanilla Bean Ice Cream | Served with Chocolate Sauce, Caramel Sauce, or Straight Up |
3.5 |
Kids Menu
All Items Served with Fries & Drink (10 and Under)
Fried Shrimp | 8 | Grilled Cheese | 8 |
Fried Fish Strips | 8 | Chicken Tenders | 8 |
Bottled Refreshments
Cheerwine | 4.5 | Sprecher’s Root Beer/Cream Soda | 4.5 |
Acqua Panna | 6 | San Pellegrino | 6 |
DRINK MENU
Soft Drinks
Hot Tea | 5 | San Pellegrino | 5 |
Lemonade | 3.5 | Coke, Diet Coke & Sprite | 3.5 |
Iced Tea | 3.5 | Hawaiian Kona Coffee | 3.5 |
Acqua Panna | 5 | Jones Orange Cream Soda | 4 |
Jones Root Beer | 4 |
Specialty Drinks
Laid Back | Crop Organic Cucumber Vodka, Agave Nectar, Blueberries, Mint & House-Made Sour | 11 | Old Fashioned | Bourbon, Buttermilk #1, Luxardo Cherries, Fresh Orange | 12 |
High Tide | Bacardi Anejo | Selva Rey Coconut Rum | Amaretto | Tropical Fruit Juices | 10 | Beach House Rita | Gold Tequila, Agave Syrup, Lemon & Lime Juice | 8.50 |
Cucumber Basil Gimlet | Aviation Gin, St. Germain Elderflower Liquor, Cucumber, Fresh Basil, Simple and Lime | 12 | Hot Mama | Corazon Reposado, Jalapeño, Cilantro, Cucumber, Agave Nectar, Lime Juice | 11 |
Beachside Mule | Wheatley Vodka by Buffalo Trace, Agave Nectar, Ginger Beer, Domaine De Canton, Orange Bitters | 10.50 | Mojito- your choice | Cane Run Rum, Classic/ Lime/ or Mango | 8 |
Red Horizon | Ezra Brooks 99 Bourbon | Aperol | Honey | Lemon | 12 | Red or White Sangria | A Refreshing Blend of Wine and Fruit | 7 |
The Stay-Cation | Strawberry Rosemary Infused Hanson Organic Vodka | Lemon | Simple | Gingerale | Rosemary Sprig | 12 |
Beer
Draft
Veteran’s United Hop Banshee | 6 | Miller Lite | Colorado | 4 |
Veteran’s United Raging Blonde | 6 | Yuengling | Pennsylvania | 4 |
Seasonal Selection | Mkt | Bells Oberon (MI) | 6 |
Bottle
Carlsberg | 5.5 | Michelob Ultra | 4 |
Founder’s Breakfast Stout | 6 | Corona | 5 |
Breakfast Stout | 6 | Sierra Nevada “Wild Little Thing” Sour | 6 |
Bud | 4 | Heineken | 5 |
Bud Light | 4 | Blue Moon | 5 |
Stella Artois | 6 | Beer of the Month | Mkt |
Can
Hazy Little Thing IPA | 6 | Terrapin Luau Krunkles | 6 |
TropiCannon IPA | 6 | High Noon Sun Sips (Vodka & Sparkling Soda) Black Cherry, Grapefruit, or Peach |
6 |
Woodchuck Cider | 6 | Pabst Blue Ribbon | 4 |
Bold City Dukes Brown | 5 | Intuition I-10 IPA | 6 |
Wine
House
Sauvignon Blanc | 7 | 28 | Pinor Noir | 7 | 28 |
Cabernet Sauvignon | 7 | 28 | Chardonnay | 7 | 28 |
SPARKLING WINE
Maschio Prosecco | Italy | 8 | 32 | Veuve Clicquot | France | 100 |
Decoy by Duckhorn | Brut Cuvee, California | 48 | Benvolio Prosecco | Veneto, Italy | Split | 11 |
FISH CAMP FAVORITES
Vinho Verde | Two Vines | Minho, Portugal | 7.5 | 30 | Gruner Veltliner | “Lois”, Austria | 38 |
Soave Classico | Pieropan | Veneto, Italy | 12 | 48 | Rose | Elouan, Oregon | 9 | 36 |
Kerner Alto Aldige, Italy | 46 | Verdejo, Celeste | Rueda, Spain | 44 |
CHARDONNAY
Grayson Cellars | California | 8 | 32 | Sonoma Cutrer | Sonoma | 14 | 56 |
Laroche “Mas la Chevaliere” | France | 10 | 40 | Mer Soleil Reserve | Monterey County | 15 | 60 |
Domaine Talmard (unoaked) | France | 38 | Chablis, Domaine Laroche “Saint Martin” | France | 62 |
Chalk Hill | Sonoma | 12 | 48 | Rombauer | Carneros | 79 |
Pouilly Fuisse, Louis Jadot, Burgundy | 72 |
RIESLING
Clean Slate | Mosel, Germany | 7.50 | 30 |
SAUVIGNON BLANC
Mohua | Marlborough, New Zealand | 9.5 | 38 | Delaporte Sancerre | Loire Valley, France | 70 |
Ferrari Carano, Fume Blanc, Sonoma County | 10 | 40 | J. de Villebois | Pouilly-Fume, France | 62 |
PINOT GRIGIO
Santa Marina | Pavia, Italy | 7.50 | 30 | Elk Cove | Willamette Valley, Oregon | 42 |
Tiefenbrunner | Alto Adige, Italy | 10 | 40 | Santa Margherita, Alto Aldige | 15 | 60 |
CABERNET SAUVIGNON
Grayson Cellars | California | 8 | 32 | Broadside, Paso Robles | 10 | 40 |
“Michael David “Freakshow”, Lodi | 12 | 48 | Alexander Valley Vineyards | Alexander Valley | 12 | 46 |
Quilt | Napa Valley | 18 | 72 | Adaptation, Napa Valley | 24 | 96 |
Daou | Paso Robles | 15 | 60 |
PINOT NOIR
Oyster Bay | Marlborough, New Zealand | 9 | 36 | Orogeny | Green Valley, California | 72 |
Complicated | Monterey, California | 11 | 44 | Soter Vineyards | Mineral Springs Ranch, Oregon | 110 |
Belle Glos | Las Alturas, Santa Lucia | 16 | 64 | Maison Chanzy Mercurey “Les Bussieres” | Burgundy, France | 80 |
Willamette Valley Vineyards “Founder’s Reserve | 58 |
INTERESTING REDS
Red Blend, Harvey & Harriet | Central Coast | 19/76 | Sangiovese | Poliziano Rosso di Montepulciano | Tuscany, Italy | 40 |
Malbec | Domaine Bousquet Reserve | 9.50 | 38 | Amarone La Giaretta, Veneto, Italy | 75 |
GSM Vidal-Fleury, Cotes de Rhone, France | 10 | 40 | Merlot Oberon, Napa Valley | 11.5 | 46 |
Merlot, Robert Hall | Paso Robles | 12.50 | 50 |
Dessert Wines
(3 ounce glass)
LBV Taylor Fladgate Port | 2007 | 7 | NV Taylor Fladgate 10 year Tawny | 9 |
Cognac
(2 ounce glass)
Courvoisier VSOP | 10 | Hennessy VS | 10 |
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS.
**COOKED WITH WINE OR SPIRITS

ONLINE RESERVATIONS
Call us at (904) 249-3474 to make a reservation, or make one online by clicking the button below.
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St. Augustine Fish Camp
142 Riberia St
St. Augustine, FL 32084
Sunday - 11am - 9pm
Monday - 4pm -9pm
Tuesday- 11am -9pm
Wednesday - 11am -9pm
Thursday- 11am -9pm
Friday - 11am -10pm
Saturday - 11am -10pm

Palm Valley Fish Camp
299 Roscoe Blvd N
Ponte Vedra Beach, FL 32082
Sunday - 11am - 9pm
Monday - 4pm -9pm
Tuesday- 11am -9pm
Wednesday - 11am -9pm
Thursday- 11am -9pm
Friday - 11am -10pm
Saturday - 11am -10pm

Julington Creek Fish Camp
12760 San Jose Blvd
Jacksonville, FL 32223
Sunday - 11am - 9pm
Monday - 4pm -9pm
Tuesday- 11am -9pm
Wednesday - 11am -9pm
Thursday- 11am -9pm
Friday - 11am -10pm
Saturday - 11am -10pm

North Beach Fish Camp
100 First St
Neptune Beach, FL 32266
Sunday - 11am - 9pm
Monday - 4pm -9pm
Tuesday- 11am -9pm
Wednesday - 11am -9pm
Thursday- 11am -9pm
Friday - 11am -10pm
Saturday - 11am -10pm