PEEL’N’EAT SHRIMP (boiled when you order!) ...... 16.95 FIRST THINGS FIRST / 9 SOTX traditional or Thai basil-garlic butter WHITE génépy, kina, gin, club soda WOOD ROASTED GULF OYSTERS ...... 16.95/32.95 SALTY / La Guita Manzanilla (3oz) ...... 5/40 STIRRED! NOT SHAKEN / 12 smoked jalapeño or parmesan garlic RACY / Tyrell’s Hunter Valley Semillon 2016 ...... 55 bourbon, amaro, aperitivo, lemon TX BLUE CRAB FINGERS ...... 14.95 CLEAN / Ch. de la Ragotière Muscadet 2017 ...... 10/40 DAD’S DAIQUIRI / 13 seasonal and messy!! Thai basil-garlic butter MINERAL/ Gerard Morin ‘VV’ Sancerre 2017 ...... 64 rhum, lime, royal combier, fernet, cracked pepper LA CAVIAR & ONION DIP ...... 26.95 pringles CLASSIC / Louis Michel ‘Forêts’ Chablis 1er 2016 .... 88 REMEMBER THE SLING / 13 RICH / Sandhi ‘Sta. Barbara’ 2016 .... 13/52 mezcal, cherry brandy, pineapple, squirt FRUITY / Von Hövel Kabinett 2016 ...... 12/48 ANALOG / 12 mezcal, vermouth rosso, two aperitivos FRIED CHICKEN 18.95 / 35.95 PINK YOU’RE WELCOME / 13 half or whole bird served with LIGHT PINK/ Cortijo Rosado...... 10/40 bourbon & rye, two vermouths, bitters biscuits and pickles & choice of: green harissa, honey sambal, MEDIUM PINK / Matthiason Rosé ...... 56

oyster mayonnaise DEEP PINK / Bisson Ciliegiolo Rosato 2016 ...... 59 Add a ½ lb fried gulf shrimp ... 16.95 RED ELEGANT / Anthill Farms 2015 ...... 86 Bisol ‘Jeio’ Prosecco Superiore ...... 35 PLAYFUL / Dupeuble Beaujolais 2018 ...... 12/48 Domaine Rieflé Crémant d’Alsace ...... 13/52 BRIGHT / Clos Mazurique Cab Franc 2018 ...... 12/48 DEVILED EGGS ...... 9.95 JUICY / Alto Las Hormigas 2017 ...... 10/40 Taille Aux Loups Montlouis Pétillant ...... 54 popcorn shrimp, pickle relish R. Pouillon ‘Réserve’ ...... (375ml) 55 PEACH SALAD ...... 11.95 RUSTIC / Bois De Boursan Châteauneuf 2014 ...... 96 BOLD / Bedrock ‘Old Vine’ 2017 ...... 58 Pierre Peters ‘Brut Réserve’ Champagne ...... 109 lemon poppyseed dressing, local greens CHOWDER FRIES ...... 14.95 J-M Sélèque 'Solessence’ Champagne ...... 86 crispy fries, blue crab chowder Charles Heidsieck ‘Brut Réserve’ Champagne ...... 19/76 SHRIMP REMOULADE ...... 14.95 shaved iceberg lettuce, remoulade blanc Vilmart ‘Grand Cellier’ Champagne ...... 112 WOOD ROASTED CHICKEN SALAD ...... 15.95 Francoise Bedel ‘Dis Vin Secret’ Champagne ...... 95 shredded cabbage, curry, spiced cashews, mint H. Billiot ‘Brut Re’serve’ Champagne Grand Cru……87 FRIED OYSTER “LOAF” ...... 16.95 Mrs. Bairds!, Dukes mayonnaise, dill pickles Chartogne-Taillet ‘Chemin de Reims’ V.12 Champ…. 178 BLACKENED CATFISH ...... 17.95 CREAM ALE – 8th Wonder ’Dome Faux’m’ / 6 Marie Courtin ‘Effloresence’ V.12 Champagne ...... 125 brown butter, lime and capers GOLDEN ALE – BakFish ‘All Y’all’ / 6 Père Ventura Rosado ...... 8/32 LA CRAWFISH BREAD ...... 12.95 IPA - St. Arnold ‘Art Car’ / 6 “pressed” po’ boy, parsley salad STOUT – Guinness Nitro / 6 Pierre Paillard ‘Les Terres Roses’ Rosé Champ...... 92 REDFISH ON THE HALFSHELL ...... 29.95 Dosnon ‘Récolte Rose’ Champagne ...... 88 red posole, radish, cabbage, lime SOUR – Hannssens ‘Oude Kriek’ / 14

Southold Farms ‘Shot Across the Bow’ Pet-Nat’ ...... 50 CRISPY SHRIMP TACOS “aka late night treat” ...... 12.95 american cheese, spicy arbol chile Cleto Chiarli ‘Vecchia Modena’ Lambrusco ...... 9/36

5 EA. Fidencio ‘Clásico’ Espadin, 46.2% ...... 4.50 / 9 Yeast Rolls, Honey Butter Alipus ‘San Andreas’ Espadin/Bicuishe, 47% ... 5.50 / 11 Crab Boil Corn Del Maguey ‘S. Luis del Rio’ Madrecuixe, 47% ...... 7 / 14 Fries, Smoked Oyster Mayo cheese, pickles, Del Maguey ‘Pechuga’ Espadin, 49% ...... 15 / 30 Grilled Broccoli, Kimchi onions, mustard, Real Minero Espadin, Largo, etc. 2016, 51.2% ..... 13 / 26 lettuce, tomato Watermelon Salad, Aguachile 12.95