Linguini tossed with creole Alfredo, topped with grilled shrimp and shredded Parmesan cheese.
Linguini tossed with creole Alfredo, topped with fresh grilled chicken and shredded Parmesan cheese. Or with Fried Oysters.
Gulf shrimp and crawfish sautéed with portabella mushrooms, shallots, garlic and seasonings tossed with linguini and creole Alfredo. Topped with lump crabmeat and Parmesan cheese.
Fresh chicken coated in chopped almonds and seasonings, paneed and drizzled with roasted red bell pepper aioli.
A blend of ground Chuck, Brisket, and Short Rib seasoned, grilled and topped with Provolone cheese.
Grilled flour tortillas stuffed with hand-battered shrimp tossed in comeback or voodoo sauce, and served over a bed of homemade cole slaw.
Grilled flour tortillas stuffed with USDA Choice filet, sautéed mushrooms and onions, and a five cheese blend. Topped with shredded lettuce and served with Dijon horseradish.
Grilled flour tortillas stuffed with blackened mahi, homemade cole slaw, and a five cheese blend. Topped with sriracha lime mayonnaise.
Blackened Sashimi grade Yellowfin tuna on a Brioche bun. Served with lemon aioli.
Sliced USDA Choice filet, topped with sautéed mushrooms, onions and melted Provolone cheese, on pressed French bread dressed with lettuce and tomato. Served with Dijon horseradish.
All po-boys are served on pressed Gambino's French bread and dressed with lettuce and tomato. Gulf shrimp fried golden and tossed in our unique sweet and spicy Voodoo sauce.
All po-boys are served on pressed Gambino's French bread and dressed with lettuce and tomato.
All po-boys are served on pressed Gambino's French bread and dressed with lettuce and tomato.
Fried green tomatoes, bacon, and lettuce on pressed French bread. Served with lemon aioli.
Fresh chicken seasoned, grilled and topped with crisp bacon and choice of American, Swiss or Provolone cheese. Served on a Brioche bun.
Fresh chicken coated in chopped almonds and spices then paneed. Served over a salad of spring mix, Romaine, sliced red onions, grape tomatoes and mixed cheeses.
Smoked Yellowfin Tuna Dip served over romaine and spring mix, grape tomatoes, sliced red onions, Monterrey Jack and cheddar cheese, and croutons.
A half dozen raw oysters shucked to order with your choice of garden or Caesar salad.
Combination of 3 charbroiled oysters, 3 oyster bienville, 3 oysters rockefeller and 3 oysters orleans.
Half Shell's signature oyster, charbroiled over an open flame with our unique white wine, butter, garlic and herb sauce. Topped with Parmesan cheese.
Charbroiled over an open flame and basted with our New Orleans style smoky Cajun sauce. Topped with Parmesan cheese.
Gulf oysters shucked to order.
Topped with an herb, mushroom, crab, Gulf shrimp, bacon and Italian bread crumb mixture, then baked and finished with Parmesan cheese.
Topped with fresh spinach, cream cheese, herbs and Pernod, then baked and finished with Parmesan cheese.
A delightful combination of Gulf shrimp, lump crabmeat and cheese. Topped with a Parmesan, herb and panko crust. Served with toasted French bread.
A sampling of our shrimp orleans, voodoo shrimp and fried shrimp.
Parmesan risotto croquettes topped with sautéed spinach and Royal Red shrimp, sautéed in our homemade creole Alfredo.
Fried green tomatoes layered with blue crab cakes. Topped with lemon aioli and crab ravigotte.
Crab claws hand-breaded and fried golden. Served with cocktail sauce. Or have it Orleans style!
Grilled hand-crafted crab cakes made from lump crabmeat, blended with sautéed vegetables and seasonings. Garnished with lemon aioli and Parmesan cheese.
Fresh all white meat boneless wings, fried golden and tossed in our unique sweet and spicy Voodoo sauce.
Gulf shrimp fried golden and tossed in our unique sweet and spicy Comeback or Voodoo sauce.
Homemade with Yellowfin tuna and creole seasonings. Served with Captain's wafers.
Seared cheddar cheese grit cakes smothered in a smoky bacon cream sauce with Gulf shrimp, topped with shredded Parmesan, chopped bacon and green onions. Served with one side.
Hand-battered and dusted shrimp in seasoned corn flour and fried golden.
Fresh Gulf oysters hand-breaded with seasoned corn flour and fried golden.
Three-quarters of a pound of Cajun boiled, large Royal Reds served with hot drawn butter. These deep water shrimp have a sweet lobster-like flavor.
Grilled portabella mushrooms stuffed with crabmeat, Gulf shrimp, minced chipotle peppers, roasted red peppers and spinach. Garnished with lemon aioli and Parmesan cheese.
Gulf shrimp sautéed with our original New Orleans style smoky Cajun sauce. Served with sliced Gambino's French bread. Prepared peeled and ready to eat!
Gulf shrimp, crawfish, crabmeat, corn, peas and carrots in a traditional pot pie filling topped with a golden buttermilk crust.
A sampling of shrimp, oysters, mahi, a grilled hand-crafted crab cake and jalapeño hushpuppies. Served fried or grilled.
USDA Choice 6 oz tenderloin topped with Gulf shrimp sautéed in original New Orleans style smoky Cajun sauce. Topped with Parmesan cheese.
USDA Choice 6 oz filet served over a fried hand-crafted crab cake, garnished with balsamic glaze. Topped with Bearnaise sauce, lump crabmeat, and Parmesan cheese.
13 oz USDA Choice ribeye seasoned and chargrilled. Topped with Orleans sauce.
USDA Choice tenderloin seasoned and chargrilled.
Fresh chicken breast coated in chopped almonds and seasonings, paneed and drizzled with roasted red bell pepper aioli.
Gulf shrimp and crawfish sautéed with portabella mushrooms, shallots, garlic and seasonings tossed with linguini and creole Alfredo. Topped with lump crabmeat and Parmesan cheese.
Linguini tossed with creole Alfredo, topped with fresh grilled chicken and Parmesan cheese.
Bronzed snapper topped with Gulf shrimp and lump crabmeat in a creamy blend of six cheeses. Topped with toasted Parmesan and herb panko.
Blackened redfish topped with Gulf shrimp sautéed in our original New Orleans style smoky Cajun sauce. Topped with lump crabmeat and Parmesan cheese.
Bronzed Atlantic salmon served over a bed of Parmesan risotto and topped with tomato basil butter. Served with one side.
Bronzed redfish served over a bed of sautéed spinach and Parmesan risotto, topped with Royal Red shrimp sautéed in a white wine cream sauce. Topped with Parmesan cheese. Served with one side.
Herb and Parmesan encrusted mahi over a bed of sautéed spinach. Topped with lemon butter cream, lump crab meat, and Parmesan cheese.
Redfish seasoned and coated in a bacon and pecan breading. Topped with chopped bacon and citrus beurre blanc.
Sashimi grade Yellowfin tuna seasoned and grilled. Served with lemon aioli.
Spring mix, avocado, goat cheese, toasted almond slices, chives, tomatoes, and shredded carrots. Served with our signature roasted garlic balsamic house dressing.
Romaine and spring mix, grape tomatoes, sliced red onions, Monterrey Jack and cheddar cheese, and croutons.
Romaine hearts and croutons tossed in our homemade Caesar dressing. Topped with shredded Parmesan cheese.
Smoked Yellowfin Tuna Dip served over romaine and spring mix, grape tomatoes, sliced red onions, Monterrey Jack and cheddar cheese, and croutons.
Fresh chicken coated in chopped almonds and spices then paneed. Served over a salad of romaine, spring mix, grape tomatoes, sliced red onions, Monterrey Jack and cheddar cheese, and croutons.
Gulf shrimp, crabmeat, and crawfish in a dark filé roux. Topped with white rice.
A perfect blend of crawfish, crabmeat and corn in a cream base with creole seasonings.
A blend of ground chuck, brisket, and short rib seasoned, grilled and topped with provolone cheese. Served on a brioche bun.
Blackened Sashimi grade Yellowfin tuna on a Brioche bun. Served with lemon aioli.
Sliced USDA Choice filet, topped with sautéed mushrooms, onions and melted Provolone cheese, on pressed French bread dressed with lettuce and tomato. Served with Dijon horseradish.
All po-boys are served on pressed Gambino's French bread and dressed with lettuce and tomato. Gulf shrimp fried golden and tossed in our unique sweet and spicy Voodoo sauce.
All po-boys are served on pressed Gambino's French bread and dressed with lettuce and tomato.
All po-boys are served on pressed Gambino's French bread and dressed with lettuce and tomato.
Sweet and tangy Key Lime pie topped with whipped cream.
Topped with homemade spiced rum sauce.
Chocolate cookie crust filled with chocolate decadence and topped with dark and white chocolate mousse. Drizzled with Hershey's chocolate.
Homemade bread pudding made with cinnamon rolls, cranberries and pecans. Topped with homemade spiced rum sauce.
Twin fried crab cakes topped with poached eggs, then covered with Half Shell sauce made of Alfredo sauce, sundried tomatoes, capers, and artichoke hearts.
Half Shell's version of this brunch classic. English muffin halves served with Canadian bacon,grilled tomatoes, and poached eggs topped with Hollandaise.
French toast made from scratch, stuffed with vanilla cream cheese and paneed golden brown. Then topped with homemade Bananas Foster topping.
Seared cheddar cheese grit cakes topped with two poached eggs and smothered in a smoky bacon cream sauce with Gulf shrimp, topped with chopped bacon, diced tomatoes, chives, and Parmesan cheese.