LUNCH MENU
Featured Starters
| Spicy Pimento Cheese Spread | 7 | Broiled Scallops with Bacon, Sun-Dried Tomato and Spinach Cream | 13.5 |
| Crispy Artichoke Hearts | 7 | Roasted Beet Salad | 10 |
| Fried Green Tomatoes | 9.5 | Fried New England Clam Bellies | Market |
Starters
| *Raw or Steamed Oysters on Half Shell | ½ Dozen | Dozen | Market | Peel & Eat Shrimp – Spicy or Regular | 9 |
| Crispy Calamari with Spicy Tomato Sauce | 12 | Fried Clams with Fish Camp Tartar Sauce | 10 |
| Fried Gator Tail with Cowgill’s Datil Pepper Aioli | 10 | Grilled Octopus & White Bean Salad | 14 |
| Smoked Fish Spread with Toasted Melba | 7.5 | Iceberg Wedge with Blue Cheese Dressing | 9 |
| Abaco Conch Fritters with Lemon Aioli | 10 | Greek Salad with Olives & Feta | 9 |
| Shrimp & Avocado Salad | Half 9 | Whole 15 | New England Style Clam Chowder | Cup 5 | Bowl 8 |
| Rick’s All Day Seafood Soup | Cup 5 | Bowl 8 | *Ceviche of the Day with Soda Crackers | 8 |
Mains
| Pan Fried Fish Sandwich with Tartar Sauce, French Fries & Turnip Slaw | 14 | Buttermilk Pan Fried Chicken with Grits, Collard Greens and Tasso Ham Gravy | 15 |
| **Fish Camp Shrimp & Grits with White Wine Butter Sauce | 18 | Grilled Salmon B.L.T. with Carol’s Pickled Zucchini, Fish Camp Tartar Sauce | 15 |
| **Spicy Clam Linguini with Garlic, Tomato and Parsley | 14 | *Salt & Peppar Seared Tuna with Toasted Sesame Salad | 18 |
| Baja Style Fish Tacos with Cod, Salsa Fresca, Adobe Sour Cream | 12 | Fried Oyster Po’ Boy with Cole Slaw and Fries | 15 |
| Blue Crab Cakes with Caper Dill Aioli, Parsley Potatoes and Seasonal Vegetable | 18 | Low Boil For Two with Shrimp, Clams, Snow Crab, Andouille, Corn, Broccoli, Mushrooms, Onions | 38 |
| Bacon Cheddar Angus Beef Burger with Lettuce, Tomato, Fries | 13 | Whole Fried Market Fish with Cole Slaw/Fries and Fries | Market |
| Royal Red Shrimp Roll with Shrimp Salad, Spring Mix, Fries | 14 |
Fried Seafood Baskets
Served with Fries, Hush Puppies & Slaw
| Deviled Crab | 12 | Fish Filet | 14 |
| Oysters | 19 | Combo of Two | 19 |
| Shrimp | 19 | Combo of Three | 21 |
| Scallops | 19 | Combo of Four | 23 |
| Clam Strips | 14 | Seafood Platter For Two with Scallops, Oysters, Clam Strips, Shrimp and Fish Filet | 46 |
Sides
| French Fries | 3 | 5 | Cole Slaw | 3 | 5 |
| Seasonal Vegetables | 3 | 5 | Tomatoes & Okra | 3 | 5 |
| Creamy Grits | 3 | 5 | Steamed Spinach | 3 | 5 |
| Parsley Potatoes | 3 | 5 | Turnip Slaw | 3 | 5 |
| Collard Greens | 3 | 5 | Dinner Rolls | 1.50 |
| Smoked Bacon Butter Beans | 3 | 5 |
Desserts
| Signature White Chocolate Bread Pudding | 8 | Key Lime Pie | 5 |
| Sweet & Salty Chocolate Torte | 5 | Vanilla Ice Cream | 3 |
| Reeses Pie | 6 |
Kids Menu
All Items Served with Fries & Drink (10 and Under)
| Fried Shrimp | 8 | Grilled Cheese | 5 |
| Fried Fish Strips | 7 | Chicken Tenders | 6 |
Featured Beverages
| Harry Potter Butter Beer | 4 | Sprecher’s Root Beer | 4 |
DINNER MENU
Featured Starters
| Spicy Pimento Cheese Spread | 7 | Mussels Marinière | 12 |
| Crispy Artichoke Hearts | 7 | Broiled Scallops with Bacon, Sun-Dried Tomato and Spinach Cream | 13.5 |
| Fried Green Tomatoes | 9.5 | Fried New England Clam Bellies | Market |
| Marinated Beet Salad | 10 | Broiled Oysters with Horseradish Bacon Cream | Market |
| *Asian Chopped Tuna Salad | 15 |
Starters
| *Raw or Steamed Oysters on Half Shell ½ Dozen | Dozen | Market | Mayport Peel & Eat Shrimp – Spicy or Regular | 9 |
| Crispy Calamari with Spicy Tomato Sauce | 12 | Fried Clams with Fish Camp Tartar Sauce | 10 |
| Fried Gator Tail with Cowgill’s Datil Pepper Aioli | 10 | Grilled Octopus & White Bean Salad | 14 |
| Smoked Fish Spread with Toasted Melba | 7.5 | Iceberg Wedge with Blue Cheese Dressing & Crispy Bacon | 9 |
| *Ceviche of the Day with Soda Crackers | 8 | Greek Salad with Olives & Feta | 9 |
| Abaco Conch Fritters with Lemon Aioli | 10 | New England Style Clam Chowder | Cup 5 | Bowl 8 |
| Rick’s All Day Seafood Soup | Cup 5 | Bowl 8 |
Mains
| Pan Fried Fish Sandwich with Fish Camp Tartar Sauce, French Fries and Turnip Slaw | 14 | **Grilled Salmon with Shallot-Dill Butter, Steamed Spinach, Parsley Potatoes | 24 |
| **Fish Camp Shrimp and Grits with White Wine Butter Sauce | 21 | *Salt and Pepper Seared Tuna with Toasted Sesame Salad | 24 |
| **Spicy Seafood Linguini with Garlic, Tomato, Parsley | 24 | Buttermilk Pan Fried Chicken with Grits, Collard Greens and Tasso Ham Gravy | 17 |
| Iron Skillet Fried Brook Trout with Arugula, Bacon, Crushed New Potatoes, Deviled Egg Sauce | 20 | Roast Cod Filet with Brown Butter, Garlic & Lemon, Parsley Potatoes, Steamed Vegetables | 18 |
| **Broiled Seafood Platter with Parsley Lemon Butter, Parsley Potatoes, Steamed Vegetables | 20 | Top Sirloin Steak with Brandy Peppercorn Demi, Seasonal Vegetables, Fries | 20 |
| Blue Crab Cakes with Caper Dill Aioli, Parsley Potatoes, Seasonal Vegetables | 22 | Whole Fried Market Fish with Cole Slaw and Fries | Market |
| Low Boil for 2: Shrimp, Clams, Snow Crab, Andouille, Corn, Broccoli, Mushroom, Onion | 38 |
Featured Mains
| Blackened Mahi with Tasso Ham Gravy, Collards, Creamy Grits | 25 | Daily Fresh Catch | Market |
| Daily Chef’s Steak | Market |
Fried Seafood Baskets
All Items Served with Fries, Hushpuppies and Slaw
| Deviled Crab Basket | 12 | Scallops | 19 |
| Oysters | 19 | Combo Basket of 2 | 19 |
| Clam Strips | 14 | Combo Basket of 3 | 21 |
| Shrimp | 19 | Combo Basket of 4 | 23 |
| Fish | 14 | Seafood Platter for 2: Oysters, Clam Strips, Shrimp, Scallops & Fish | 46 |
Sides
| French Fries | 3 | 5 | Cole Slaw | 3 | 5 |
| Seasonal Vegetables | 3 | 5 | Tomatoes & Okra | 3 | 5 |
| Creamy Grits | 3 | 5 | Steamed Spinach | 3 | 5 |
| Parsley Potatoes | 3 | 5 | Turnip Slaw | 3 | 5 |
| Collard Greens | 3 | 5 | Dinner Rolls | 1.50 |
| Smoked Bacon Butter Beans | 3 | 5 |
Desserts
| Signature White Chocolate Bread Pudding | 8 | Key Lime Pie | 5 |
| Sweet & Salty Chocolate Torte | 5 | Vanilla Ice Cream | 3 |
| Reeses Pie | 6 |
Kids Menu
All Items Served with Fries & Drink (10 and Under)
| Fried Shrimp | 8 | Grilled Cheese | 5 |
| Fried Fish Strips | 7 | Chicken Tenders | 6 |
Featured Beverages
| Harry Potter Butter Beer | 4 | Sprecher’s Root Beer | 4 |
DRINK MENU
Soft Drinks
| Cherry Limeade | 3 | San Pellegrino | 3 |
| Lemonade | 3 | Coke, Diet Coke & Sprite | 2 |
| Iced Tea | 2 | Hawaiian Kona Coffee | 2 |
| Acqua Panna | 3 | Hot Tea | 2 |
Beer
Draft
| Veteran’s United Hop Banshee | 6 | Coors Light | Colorado | 3.50 |
| Veteran’s United Raging Blonde | 6 | Yuengling | Pennsylvania | 3.50 |
| Veteran’s United Seasonal Selection | 6 |
Bottle
| Krombacher Pilsner | 6 | Michelob Ultra | 4 |
| Founder’s Breakfast Stout | 6 | Corona | 5 |
| 904 Weiss Guy | 6 | Corona Light | 5 |
| Bud | 3.50 | Heineken | 5 |
| Bud Light | 3.50 | Blue Moon | 5 |
| Miller Light | 3.50 |
Can
| Hazy Little Thing IPA | 6 | Glutenberg Red (GF) | 6 |
| TropiCannon IPA | 6 | High Noon Grapefruit (Vodka & Sparkling Soda) | 6 |
| Woodchuck Cider | 6 | Pabst Blue Ribbon | 3 |
| Wheelhouse | 6 | Intuition I-10 IPA | 5 |
| Ancient City Golden Ale | 5 | Bold City Dukes Brown | 5 |
Wine
House
| Sauvignon Blanc | Hogue | 6.50 | 24 | Merlot | Hogue | 6.50 | 24 |
| Cabernet Sauvignon | Hogue | 6.50 | 24 | Chardonnay | Hogue | 6.50 | 24 |
SPARKLING WINE
| Maschio Prosecco | Italy | 8 | 30 | Veuve Clicquot | France | 90 |
| Chandon “Sweet Star” | California | 10 | Lunetta Prosecco | Veneto, Italy | Split | 8 |
| Roederer Estate Brut | Anderson Valley | 42 |
FISH CAMP FAVORITES
| Vinho Verde | Two Vines | Minho, Portugal | 7 | 26 | Gruner Veltliner | “Lois”, Austria | 38 |
| Soave Classico | Pieropan | Veneto, Italy | 10 | 38 |
CHARDONNAY
| Grayson Cellars | California | 8 | 30 | Sonoma Cutrer | Sonoma | 14 | 54 |
| Sebastiani | Sonoma County | 9 | 34 | Mer Soleil Reserve | Monterey County | 15 | 58 |
| Domaine Talmard (unoaked) | France | 38 | Ramey | Russian River Valley | 62 |
| Chalk Hill | Sonoma | 12 | 46 | Rombauer | Carneros | 79 |
RIESLING
| Clean Slate | Mosel, Germany | 7.50 | 28 |
SAUVIGNON BLANC
| Mohua | Marlborough, New Zealand | 9 | 34 | Delaporte Sancerre | Loire Valley, France | 54 |
PINOT GRIGIO
| Santa Marina | Pavia, Italy | 7.50 | 28 | Elk Cove | Willamette Valley, Oregon | 10 | 38 |
| Tiefenbrunner | Alto Adige, Italy | 9 | 34 |
CABERNET SAUVIGNON
| Mondavi Bourbon Barrel Aged | California | 10 | 38 | Dreaming Tree | North Coast | 10 | 38 |
| Quilt | Nappa Valley | 16/62 | Divining Rod | Alexander Valley | 12 | 46 |
| Jordan | Sonoma | 95 | Alexander Valley Vineyards | Alexander Valley | 46 |
| Grayson Cellars | California | 8 | 30 | Shafer One Point Five | Stags Leap District | 110 |
PINOT NOIR
| Oyster Bay | Marlborough, New Zealand | 9 | 34 | Orogeny | Green Valley, California | 68 |
| Lincourt Vineyards | Santa Rita Hills | 11 | 42 | Soter Vineyards | Mineral Springs Ranch, Oregon | 90 |
| Belle Glos | Las Alturas, Santa Lucia | 16 | 62 |
INTERESTING REDS
| Ferrari Carano Merlot | Sonoma | 12/46 | Sangiovese | Poliziano Rosso di Montepulciano | Tuscany, Italy | 38 |
| Malbec | Altos Hormigas, Argentina | 7.50 | 28 | Tempranillo | Vivanco Crianza | Spain | 38 |
| Grenach/Syrah | Chateau Pesquie Terrasses | Rhone, France | 9 | 34 | Old Vines Zinfandel | Mettler | California | 46 |
Dessert Wines
(3 ounce glass)
| LBV Taylor Fladgate Port | 2007 | 7 | NV Taylor Fladgate 10 year Tawny | 9 |
ONLINE RESERVATIONS
Call us at (904) 285-3200 to make a reservation, or make one online by clicking the button below.
SHOP WITH US
Find the perfect gift for a friend or for yourself. Shop all of our Fish Camp gear and gift cards now.
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
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
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
DINE WITH THE SOUTHERN TABLE HOSPITALITY FAMILY
