LUNCH MENU
Featured Starters
| Spicy Pimento Cheese Spread | 8 | Broiled Bay Scallops | Mkt |
| Crispy Artichoke Hearts | 7 | Roasted Beet Salad | 12 |
| Fried Green Tomatoes with Herbed Goat Cheese | 14 | Fried New England Clam Bellies | Mkt |
| *Asian Chopped Tuna Salad | 15 | ||
Starters
| *Oysters on Half Shell | ½ Dozen | Dozen | Mkt | Peel & Eat Shrimp – Spicy or Regular | 10 |
| Crispy Calamari with Pecorino Cheese and 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 | 10 |
| Abaco Conch Fritters with Lemon Aioli | 14 | Greek Salad with Olives & Feta | 10 |
| Shrimp & Avocado Salad | 10 | 18 | New England Style Clam Chowder | 6 | 9 |
| Rick’s All Day Seafood Soup | 6 | 9 | *Ceviche of the Day with Soda Crackers | 8 |
Mains
| Fried Fish Sandwich with Tartar Sauce, French Fries & Cole Slaw | 16 | 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 | 20 |
| Baja Style Fish Tacos with Cod, Salsa Fresca, Adobo Sour Cream | 15 | Fried Oyster Po’ Boy with Cole Slaw and Fries | 18 |
| Blue Crab Cakes with Caper Dill Aioli, Parsley Potatoes and Seasonal Vegetable | 19 | Low Boil For Two with Snow Crab, Shrimp, Clams, Andouille, Corn, Broccoli, Mushrooms, Onions | 44 |
| Bacon Cheddar Angus Beef Burger with Lettuce, Tomato, Fries | 15 | Whole Fried Market Fish with Cole Slaw and Fries | Mkt |
| Royal Red Shrimp Roll with Shrimp Salad, Spring Mix, Fries | 14 |
Fried Seafood Baskets
Served with Fries, Hush Puppies & Slaw
| Deviled Crab | 14 | Fish | 17 |
| Oysters | 23 | Combo of Two | 22 |
| Shrimp | 20 | Combo of Three | 24 |
| Scallops | 22 | ||
| Clam Strips | 18 |
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 | Smoked Bacon Butter Beans | 3 | 5 |
| Collard Greens | 3 | 5 |
Desserts
| Signature White Chocolate Bread Pudding | 9 | 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 | 8 |
| Fried Fish Strips | 8 | Chicken Tenders | 8 |
Featured Beverages
| Sprecher’s Crème Soda | 4.5 | Sprecher’s Root Beer | 4.5 |
DINNER MENU
Featured Starters
| Spicy Pimento Cheese Spread | 8 | Mussels Marinière | 14 |
| Crispy Artichoke Hearts | 7 | Broiled Bay Scallops with Bacon, Sun-Dried Tomato and Spinach Cream | Mkt |
| Fried Green Tomatoes With Herbed Goat Cheese | 14 | Fried New England Clam Bellies | Mkt |
| Marinated Beet Salad | 10 | *Asian Chopped Tuna Salad | 15 |
Starters
| *Oysters on 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 and Blue Cheese Dressing | 10 |
| *Ceviche of the Day with Soda Crackers | 10 | Greek Salad with Olives & Feta | 10 |
| Abaco Conch Fritters with Lemon Aioli | 14 | New England Style Clam Chowder | 6 | 9 |
| Rick’s All Day Seafood Soup | 6 | 9 |
Mains
| Fried Fish Sandwich with Fish Camp Tartar Sauce, French Fries and Cole Slaw | 16 | **Grilled Salmon with Shallot-Dill Butter, Steamed Spinach, Parsley Potatoes | 26 |
| **Fish Camp Shrimp and Grits with White Wine Butter Sauce | 23 | *Salt and 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 | 21 | Roast Cod Filet with Brown Butter, Garlic & Lemon, Parsley Potatoes, Seasonal Vegetables | 19 |
| **Broiled Seafood Platter with Shrimp, Sea Scallops, Cob, Lemon Butter, Parsley Potatoes, Seasonal Vegetables | 24 | *Top Sirloin Steak with Brandy Peppercorn Demi, Seasonal Vegetables, Fries | 22 |
| Blue Crab Cakes with Caper Dill Aioli, Parsley Potatoes, Seasonal Vegetables | 24 | Whole Fried Market Fish with Cole Slaw and Fries | Mkt |
| Low Boil for 2 with Snow Crabs, Shrimp, Clams, Andouille, Corn, Broccoli, Mushroom, Onion | 44 |
Fried Seafood Baskets
All Items Served with Fries, Hushpuppies and Slaw
| Deviled Crab Basket | 14 | Scallops | 22 |
| Oysters | 22 | Combo Basket of 2 | 22 |
| Clam Strips | 18 | Combo Basket of 3 | 24 |
| Shrimp | 19 | ||
| Fish | 17 | ||
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 | Smoked Bacon Butter Beans | 3 | 5 |
| Collard Greens | 3 | 5 |
Desserts
| Signature White Chocolate Bread Pudding | 9 | 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 | 8 |
| Fried Fish Strips | 8 | Chicken Tenders | 8 |
Featured Beverages
| Sprecher’s Crème Soda | 4.5 | Sprecher’s Root Beer | 4.5 |
DRINK MENU
Soft Drinks
| Cherry Limeade | 3 | San Pellegrino | 5 |
| Lemonade | 3 | Coke, Diet Coke & Sprite | 3 |
| Iced Tea | 3 | Hawaiian Kona Coffee | 3 |
| Acqua Panna | 5 | Hot Tea | 3 |
Beer
Bottle
| Stella Artois | 6 | Michelob Ultra | 4 |
| Pilsner Urquell | 7 | Corona | 5 |
| Dogfish Head 90 Minute IPA | 7.5 | Corona Light | 5 |
| Bud | 4 | Heineken | 5 |
| Bud Light | 4 | St. Paulie’s N/A | 5 |
| Miller Light | 4 | Left Hand Nitro Milk Stout | 12 |
| Cider Boys Seasonal Cider | 7 | Founder’s KBS Bourbon Barrel Chocolate-Coffee Stout | 12 |
| Sixpoint Resin | 7.5 |
Can
| Intuition Jon Boat | 5 | Miami Weiss | 5.5 |
| Intuition I-10 IPA | 5 | Sixpoin Resin Double IPA, Brooklyn | 7 |
| Intuition Wild Little Thing Sour | 5 | Bold City Dukes Brown | 5.5 |
| Dukes Killer Whale Cream Ale | 5.5 | Intuition I-10 IPA | 5 |
| Original Sin, Dry Rose Cider | 5.5 | Funky Buddah “Floridian” Hefeweizen | 5.5 |
| Stella Cidre | 5.5 |
Wine
SPARKLING WINE
| Maschio Prosecco | Italy | 8 | 30 | Veuve Clicquot | France | 90 |
| Steorra Brut, Russian River Valley | 10 | 48 | G.H. Mumm Brut Rose | 85 |
| Drappier, Champagne Brut Carte d’Or, France 375ml | 42 |
INTERESTNIG WHITES
| Vinho Verde | Two Vines | Minho, Portugal | 7 | 26 | Gruner Veltliner | “Lois”, Austria | 10 | 38 |
| Soave Classico | Pieropan | Veneto, Italy | 11 | 42 | Rose, Cloud Chaser, Provence | 12 | 46 |
| Rose, Elouan, By Joe Wagner, Oregon | 9 | 34 | Gavi Principessa Gavia, Italy | 44 |
| Grillo, Tasca, Sicily, Italy | 9.5 | 36 | Kerner, Alto Aldige, Italy | 46 |
| Albarino, Ramon Bilboa, Spain | 10 | 38 |
CHARDONNAY
| Kerner, Alto Aldige, Italy | 8 | 32 | Sonoma Cutrer | Sonoma | 14 | 54 |
| Shooting Star, North Coast CA | 9 | 36 | Mer Soleil Reserve | Monterey County | 15 | 58 |
| Bouchard Aine & Fils (unoaked), France | 12 | 46 | Chablis, Domaine Drouhin-Vaudon, France | 52 |
| Chalk Hill | Sonoma | 13 | 50 | Rombauer | Carneros | 80 |
| Patz & Hall, Sonoma Coast | 60 | Puilly Fuisse, Joseph Drouhin, Burgundy | 75 |
| Chablis, Domaine Vocoret & Fils, France | 84 | Chablis, Secher,1er Cru, France | 90 |
| Cakebread, Napa Valley | 90 |
RIESLING
| Clean Slate | Mosel, Germany | 8 | 30 |
SAUVIGNON BLANC
| Mohua | Marlborough, New Zealand | 9 | 34 | Delaporte Sancerre | Loire Valley, France | 58 |
| Ferrari Carano, Fume Blanc, Sonoma County | 10 | 40 | Patient Cottat, Anciennes Vignes, Sancerre, France | 15 | 56 |
PINOT GRIGIO
| Santa Marina | Pavia, Italy | 7.50 | 28 | Elk Cove | Willamette Valley, Oregon | 10 | 38 |
| Tiefenbrunner | Alto Adige, Italy | 9 | 34 | Santa Marherita, Alto Aldige, Italy | 15 | 58 |
CABERNET SAUVIGNON
| Leese-Fitch, California | 8 | 32 | Silver Totem, Horse Haven Hills, WA | 10 | 38 |
| Quilt | Nappa Valley | 70 | Tarpaca Gran Reserva, Maipo, Chile | 42 |
| Michael David “Freakshow”, Lodi | 12 | 46 | Dauo, Paso Robles | 54 |
| Jamieson Ranch, “Double Lariat” Napa | 64 | Shafer One Point Five | Stags Leap District | 160 |
| Austin Hope, Paso Robles | 18 | 70 | Mt. Veedr, Napa | 22 | 86 |
| Frank Family, Napa | 95 | Adaptation, Napa Valley | 26 | 102 |
PINOT NOIR
| Leese-Fitch, Caifornia | 8 | 32 | Orogeny | Green Valley, California | 80 |
| The Pinot Project, Tri County, California | 10 | 38 | Soter Vineyards | Mineral Springs Ranch, Oregon | 115 |
| Belle Glos | Las Alturas, Santa Lucia | 16 | 62 | Joseph Drouhin LaForet, Burgundy, France | 13 | 50 |
| Mer Soleil Reserve, Santa Lucia Highlands | 58 | Patz and Hall, Sonoma Coast | 66 |
| Twomey by Silver Oak, Russina River Valley | 92 |
INTERESTING REDS
| Malbec, Paul Hobbs, “Felino,” Argentina | 8 | 30 | Merlot, Oberon, Napa | 11.5 | 44 |
| Petite Sirah, Michael David, “Petite Petit” California | 11 | 42 | Zinfandel, Frank Family, Napa | 70 |
| Merlot, Emmolo, Napa | 70 | Red Blend, Orin Swift, “Abstract,” California | 18 | 72 |
| Amarone, La Giaretta, DOCG, Veneto, Italy | 75 | GSM Vidal-Fleury, Cotes de Rhone, France | 10 | 40 |
Dessert Wines
(3 ounce glass)
| LBV Taylor Fladgate Port | 2007 | 7 | NV Taylor Fladgate 10 year Tawny | 9 |
*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) 285-3200 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
