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.
SHOP WITH US
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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
DINE WITH THE SOUTHERN TABLE HOSPITALITY FAMILY
