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.
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St. Augustine Fish Camp

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Dinner: 4pm-10pm Nightly
Lunch: 11am-4pm Tue-Sun

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Lunch: 11am-4pm Tue-Sun