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Half Shell Oyster House
Fried green tomatoes layered with crab cakes. Topped with lemon aioli and crab ravigotte.
A delightful combination of gulf shrimp, lump crabmeat and cheese. Topped with a Parmesan, herb, and panko crust. Served with toasted French bread.
A 1/2 lb. of cajun boiled, large royal reds served with hot drawn butter. These deep water shrimp have a sweet lobster-like flavor.
Crab claws hand-breaded and fried golden. Served with cocktail sauce. Or have it Orleans style!
Gulf shrimp fried golden and tossed in our unique sweet and spicy comeback.
Gulf shrimp fried golden and tossed in our unique sweet and spicy voodoo sauce.
Grilled hand-crafted blue crab cakes made from lump crabmeat blended with sautéed vegetables and seasonings served with lemon aioli.
Homemade with yellowfin tuna and creole seasonings. Served with captain's wafers.
Fresh all-white meat boneless wings, fried golden and tossed in our unique sweet and spicy voodoo sauce.
A combination of your shrimp favorites! A sampling of our shrimp Orleans, voodoo shrimp and fried shrimp.
Parmesan risotto croquettes topped with sauteed spinach and Royal Red shrimp, sauteed in our homemade creole alfredo.
Spring mix, avocado, goat cheese, roasted almond slices, chives, tomatoes, and shredded carrots. Served with our signature roasted garlic balsamic house dressing.
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 cheese.
Romaine hearts and croutons tossed in our homemade Caesar dressing. Topped with shredded Parmesan cheese.
Romaine and iceberg, grape tomatoes, sliced red onions, Monterrey Jack and cheddar cheese, and croutons.
Gulf shrimp, crabmeat, and crawfish in a dark file roux. Topped with white rice.
A perfect blend of crawfish, crabmeat, and corn in a cream base with creole seasoning.
A sampling of shrimp, oysters, redfish, and jalapeno hushpuppies. Served fried or grilled.
3/4 lb. of Cajun boiled, large royal reds served with hot drawn butter. These deepwater shrimp have a sweet lobster-like flavor.
Seared cheddar cheese grit cakes smothered in a smoky bacon cream sauce with gulf shrimp, topped with Parmesan cheese, chopped bacon and green onions.
Grilled portabella mushrooms stuffed with crabmeat, gulf shrimp, minced chipotle peppers, roasted red peppers, and spinach. Drizzled with lemon aioli.
Gulf shrimp sauteed with our original New Orleans style smoky Cajun sauce. Served with sliced Gambino's French bread. Prepared peeled and ready to eat!
Hand-battered and dusted shrimp in seasoned corn flour and fried golden.
Fresh gulf oysters hand-breaded with seasoned corn flour and fried golden.
Gulf shrimp, crawfish, crabmeat, corn, peas, and carrots in a traditional pot pie filling with a golden buttermilk crust.
The best of the best! Combination of 3 charbroiled oysters, 3 oysters 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.
Half shell's award-winning oyster! Charbroiled over an open flame and basted with our new Orleans style smoky Cajun sauce
Gulf oysters freshly shucked in-house.
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.
6oz USDA tenderloin topped with Gulf shrimp sauteed in original New Orleans style smoky Cajun sauce. Topped with Parmesan cheese.
USDA choice 6 oz. filet served over a hand-crafted crab cake. Topped with bearnaise sauce, and 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 sauteed 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.
Linguini tossed with creole alfredo, topped with fresh grilled of fried shrimp and Parmesan cheese.
Linguini tossed with creole Alfredo, topped with fresh fried oysters and Parmesan cheese.
Blackened redfish topped with gulf shrimp sautéed in our original new Orleans style smoky Cajun sauce. Topped with lump crabmeat and Parmesan cheese.
Redfish seasoned, coated in crushed pecans, and sautéed. Topped with chopped bacon and orange beurre blanc.
Served with lemon aioli.
Sashimi grade yellowfin tuna seasoned and grilled. Served with lemon aioli.
Bronzed snapper topped with Gulf shrimp and lump crabmeat in a creamy blend of six cheeses. Topped with toasted parmesan and herb panko.
Bronzed redfish served over a bed of sauteed spinach and parmesan risotto, topped with Royal Red shrimp sautted in a white wine cream sauce. Topped with Parmesan cheese. Served with one side.
Herb and Parmesan encrusted Mahi over a bed of sauteed spinach. Topped with lemon butter cream, lump crabmeat and Parmesan cheese. Market price.
A blend of ground chuck, brisket, and short rib seasoned, grilled and topped with provolone cheese. Served on a brioche bun. Add topping for an additional charge.
Blackened sashimi-grade yellowfin tuna on a brioche bun. Served with lemon aioli.
Sliced USDA choice filet and ribeye, topped with sauteed mushrooms, onions, and melted provolone cheese, on pressed French bread dressed with lettuce and tomato. Served with dijon horseradish.
Fried green tomatoes, bacon, and lettuce on pressed French bread. Served with lemon aioli.
Served on pressed Gambino's French bread and dressed with lettuce and tomato.
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. Served on pressed Gambino's French bread and dressed with lettuce and tomato. 1/2 shell signature item.
Grilled portabella mushrooms stuffed with lump crabmeat, gulf shrimp, minced chipotle peppers, roasted red peppers, and spinach. Drizzled with lemon aioli.
Gulf shrimp sauteed with our original new orleans style smoky cajun sauce. Served with sliced french bread. Prepared peeled and ready to eat.
A 1/2 lb. of cajun boiled, large royal reds served with hot drawn butter. These deepwater shrimp have a sweet lobster-like flavor.
Seared cheddar cheese grit cakes smothered in a smoky bacon cream sauce with gulf shrimp, topped with Parmesan, chopped bacon and green onions.
Your choice of any of our fish selections seasoned and grilled. Served with lemon aioli.
Your choice of any of our fish selections seasoned, and blackened. Served with lemon aioli.
Gulf shrimp, crawfish, crabmeat, corn, peas, and carrots in a traditional pot pie filling with a golden buttermilk crust.
Hand battered and dusted in seasoned corn flour and fried golden.
Hand battered and dusted in seasoned corn flour and fried golden.
Linguini tossed with creole Alfredo, topped with grilled shrimp and Parmesan cheese.
Linguini tossed with creole Alfredo, topped with fresh grilled chicken and Parmesan cheese.
Linguini tossed with creole Alfredo, topped with fresh grilled chicken and Parmesan cheese.
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.
Grilled flour tortillas stuffed with blackened fresh catch of the day, homemade coleslaw, and a five cheese blend. Topped with sriracha lime mayonnaise.
Grilled flour tortillas stuffed with hand-battered shrimp tossed in voodoo sauce, and served over a bed of homemade coleslaw.
Menu for Half Shell Oyster House provided by Allmenus.com
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