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 | 9 |
| Fried Green Tomatoes | 8.5 | 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 | 10 | 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 | 9.5 | 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 | 14 |
| **Fish Camp Shrimp & Grits with White Wine Butter Sauce | 18 | Grilled Salmon B.L.T. with Carol’s Pickled Zucchini, Fish Camp Tartar Sauce | 14 |
| **Spicy Clam Linguini with Garlic, Tomato and Parsley | 14 | *Salt & Peppar Seared Tuna with Toasted Sesame Salad | 17 |
| 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 | 8.5 | Fried New England Clam Bellies | Market |
| Marinated Beet Salad | 9 | 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 | 10 | 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 | 9.5 | 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 | 23 |
| **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 | 24.50 | 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
North Beach Fish Camp
100 First St
Neptune Beach, FL 32266
Dinner: 4pm-10pm Nightly
Lunch: 11am-4pm Tue-Sun
Julington Creek Fish Camp
12760 San Jose Blvd
Jacksonville, FL 32223
Dinner: 4pm-10pm Nightly
Lunch: 11am-4pm Tue-Sun
DINE WITH THE SOUTHERN TABLE HOSPITALITY FAMILY
