Page 5 - FishHouse.Menu.Final

DINNER ENTREES
DINNER ENTREES
DINNER ENTRÉES are served with: Corn on the cob, homemade
coleslaw, plus your choice of one of the following: Boiled red
potatoes, rice, or French Fries (unless otherwise noted) OR black
beans, rice and your choice of corn or coleslaw. Light fare portions
are served with one side dish from above.
CLA SSIC FISH PREPARA TIONS
CLASSIC FISH PREPARATIONS

Mahi Mahi (Dolphin) Grouper or Yellowtail Snapper
Fried, Grilled, Broiled, Blackened, Jerked,
Blackened
A
CH

TODAY’S CATCH
Y’S CA
TOD
T
SPECIAL TY PREPARA TIONS
SPECIALTY PREPARATIONS
Choose Your Fish and Its Preparation from the List Below:
Dolphin (Mahi-Mahi)
Grouper or Yellowtail Snapper

Baked Stuffed - Regular | Light
Stuffed with our blue crabmeat stuffing.
Black & Bleu -
Regular | Light Fare
A cream sauce with crumbled bleu cheese, a dash of Cajun
blackening seasoning, wine and garlic tops your favorite fish.
Matecumbe -
Regular | Light Fare
Baked and topped with fresh tomatoes, shallots,
fresh basil, capers, olive oil and lemon juice.
Hemingway -
Regular | Light Fare
Lightly breaded in Italian bread crumbs, baked and
topped with a basil cream, wine and garlic sauce.
Pan-Sautéed -
Regular | Light Fare
Dusted with flour, dipped in egg wash, and sautéed
in butter, lemon and sweet sherry wine.

Baked Stuffed

All Items and Prices Subject to Change.
* Consumer Information
There is a risk associated with consuming raw oysters. If you have chronic illness of the liver,
stomach or blood or have immune disorders, you are at greater risk of serious illness from raw
oysters, and should eat oysters fully cooked. Section 61C-4.010(8) Florida administrative code.