Fried green tomatoes layered with crab cakes. Topped with lemon aioli and crab ravigotte.

Yellowfin tuna, crabmeat, and avocado tossed with Asian spices. Garnished with soy glaze, sriracha lime mayonnaise, and sesame seeds. Served with wonton chips.

A delightful combination of gulf shrimp, lump crabmeat and cheese. Topped with 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 deepwater 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 or voodoo sauce.

Grilled hand-crafted blue crab cakes made from lump crabmeat blended with sauteed 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.

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 cheeses. Dressings ranch, blue cheese, honey mustard, house vinaigrette, Italian and thousand islands.

Romaine hearts and croutons tossed in our homemade Caesar dressing. Topped with Parmesan cheese.

Romaine and spring mix, grape tomatoes, sliced red onions, Monterey Jack, and cheddar cheese. Dressings ranch, blue cheese, honey mustard, house vinaigrette, Italian and thousand islands.

Gulf shrimp, crabmeat and crawfish in a dark file roux. Topped with white rice.

The 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. Add portabella mushrooms and onions, add bacon 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.

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.

Served on pressed Gambino's French bread and dressed in 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 in lettuce and tomato.

Add an 8 oz. filet USDA choice 6 oz tenderloin topped with gulf shrimp sauteed in our original new Orleans style smoky Cajun sauce. Served with choice of 2 sides.

Add an 8 oz. filet USDA choice 6 oz. filet served over a hand-crafted crab cake. Topped with bearnaise sauce and lump crabmeat and Parmesan cheese. Served with choice of 2 sides.

13 oz. USDA choice ribeye seasoned and chargrilled. Topped with Orleans sauce. Served with choice of 2 sides.

USDA choice tenderloin seasoned and chargrilled. Served with choice of 2 sides.

Fresh chicken coated in chopped almonds and seasonings, paneled and drizzled with roasted red bell pepper aioli. Served with choice of 2 sides.

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. Served with choice of 2 sides.

Linguini tossed with creole Alfredo, topped with fresh grilled chicken and Parmesan cheese. Or with fried or grilled shrimp or with fried oysters for an additional charge. Served with choice of side.

A sampling of shrimp, oysters, mahi, a crab cake 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 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.

Blackened redfish topped with gulf shrimp sauteed in our original new Orleans style smoky Cajun sauce. Topped with lump crabmeat and Parmesan cheese.

Redfish seasoned, coated in crushed pecans, and sauteed. Topped with chopped bacon and orange beurre blanc.

Herb and parmesan encrusted mahi over a bed of sauteed spinach. Topped with lemon buttercream and lump crabmeat and Parmesan cheese.

Blackened Atlantic salmon basted with bourbon maple glaze and served over a bed of sweet mashed potatoes.

Sashimi-grade yellowfin tuna seasoned and grilled. Served with lemon aioli.

Your choice of any of our fish selections seasoned and grilled or blackened. Served with lemon aioli. Redfish, salmon, Mahi for an additional charge.

The best of the best. Combination of 3 charbroiled oysters, three oysters Bienville, 3 oysters Rockefeller and 3 oysters Orleans.

1/2 shell's signature oyster, charbroiled over an open flame with our unique white wine, butter, garlic and herb sauce.

1/2 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.