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From Our Wood Fired Grill - STARTERS, SOUP & SALAD - - FROM OUR WOOD FIRED GRILL - Red Fish Grill Seafood Sampler BBQ Blue Crab Claws, Shrimp & Jalapeño Hush Puppies, We serve only the freshest, seasonal seafood plucked from local waters, and Creole Marinated Gulf Shrimp 25.00 including 8 Gulf fish daily! BBQ Blue Crab Claws REDFISH 26 YELLOWFIN TUNA 24 SALMON 24 cheddar-scallion drop biscuits 13.00 LEMONFISH 25 BLACK DRUM 20 GULF SHRIMP 23 Shrimp & Jalapeño Hush Puppies SPECKLED TROUT 27 RED SNAPPER 34 WHOLE GULF FISH 27 buttermilk dipping sauce, cayenne oil 9.00 POMPANO 25 MAHI MAHI 24 Creole Marinated Gulf Shrimp Lemon Butter Creole Mustard Sauce red onion, peppers, frisée 9.75 SAUCES Herb Lemon Vinaigrette Ginger-Ponzu Dressing Alligator Boudin Balls Lemon Rosemary Worcestershire Louisiana Citrus Glaze Abita Andygator 3 mustard sauce, pear pepper jelly 9.50 *Menu price includes choice of specialty sauce and Daily Covey Rise Farm Vegetable* Seafood Charcuterie Board Chef’s daily selections featuring fresh Gulf seafood and visiting fish using both new and classic cooking techniques 39.00 - CHEF’S CATCH - BBQ Oysters Grilled Gulf Wild Red Snapper *Get Fit with Ralph Spa Plate* flash fried, Crystal BBQ sauce, housemade roasted Roma tomatoes, grilled red onions, sautéed Swiss chard, blue cheese dressing 11.75 (½ dozen) / 19.25 (dozen) tarragon-Dijon vinaigrette 34.00 Joel Gott, “Unoaked” Chardonnay, CA, 2011 9.00 Raw Oysters on the Half Shell* cocktail sauce, horseradish, crackers Des Allemands Catfish & Shrimp Creole 8.25 (½ dozen) / 15.50 (dozen) crispy catfish, shrimp Creole with green onion rice 19.50 Gulf Seafood Tower Elk Cove, Pinot Gris, Willamette Valley, OR, 2012 11.00 oysters on the half shell, marinated blue crab claws, boiled peel and eat Gulf shrimp, classic cocktail sauce, Sesame Crusted Yellowfin Tuna red wine mignonette, remoulade sauce 65.00 baby bok choy, roasted shiitake mushrooms, melted leeks, baby green beans, soy citrus sauce 26.00 Alligator Sausage & Seafood Gumbo La Marca, Prosecco, Italy, NV 8.00 rich dark roux, onion, bell peppers, celery, fresh herbs 8.50 Wood Grilled Redfish & Crawfish Tails Redfish Bisque Our Signature! Tasso & roasted mushroom Pontalba potatoes, lemon butter sauce 33.50 tomatoes, brandy, green onion oil 7.00 Sonoma Cutrer, Chardonnay, Russian River, CA, 2013 12.00 Soup of the Day 7.25 Blackened Black Drum & Herb Crusted Shrimp corn macque choux, bacon braised mustard greens 25.00 Ponchatoula Strawberry Salad Maso Canali, Pinot Grigio, Trentino, Italy, 2011 9.00 baby arugula, shaved red onions, housemade pretzel croutons, preserved lemon vinaigrette 8.00 Crisp Apple & Blue Cheese Salad - ENTRÉES - bibb lettuce, blue cheese crumbles, candied pecans, Steen’s dressing 9.00 Jumbo Lump Louisiana Crab Cake purple cabbage choucroute, truffled potato sticks, Creole mustard sauce 28.75 Chopped Romaine Salad JLC “Cape Bleue” Rosé, Côtes de Provence, France, 2012 10.00 baby romaine, cherry tomatoes, Parmesan, French bread croutons, roasted tomato dressing 8.50 Creole Jambalaya Risotto Gulf shrimp, andouille sausage, grilled chicken, “holy trinity,” roasted tomatoes 23.25 RFG House Salad Petit Sios, Chardonnay/Sauvignon Blanc, Costers del Segre, Spain, 2013 10.00 romaine, Stilton, local tomatoes, red onions, roasted pecans, apple-rosemary vinaigrette 7.50 BBQ Gulf Shrimp & Grits andouille, sweet potato cheddar grits, lemon rosemary worcestershire sauce 25.00 *There may be a risk associated with consuming raw shellfish, as is the case Las Rocas, Viñas Viejas, Garnacha, Calatayud, Spain, 2009 10.00 with other raw protein products. If you suffer from chronic illness of the liver, stomach, or blood or have other immune disorders, you should eat these Pan Roasted Half Chicken products fully cooked. housemade chaurice saffron rice, romesco sauce 16.00 Decoy by Duckhorn, Pinot Noir, Sonoma, California, 2011 13.00 - SIDES - Wood Grilled Louisiana Legacy Beef Filet Sautéed Shrimp 8 new potato mash, wild mushrooms, baby spinach, bordelaise 33.00 New Potato Mash 6 Stag’s Leap, “Hands of Time”, Cabernet Blend, Napa, CA, 2009 15.00 Crawfish Tails 10 Sautéed Spinach 6 Fried Oysters 9 Haricot Vert 6 Creole Potato Salad 4 Covey Rise Farm Red Fish Grill and Chef Austin Kirzner proudly participate in the Pontalba Potatoes 6 Daily Vegetable 7 Gulf Wild Program. Scan here for details on this sustainability program Stoneground Grits 6 PRE-ORDER OUR FAMOUS DOUBLE CHOCOLATE BREAD PUDDING Rich dark & semisweet chocolate bread pudding with white & dark chocolate ganache and chocolate almond bark 9.50 Executive Chef Austin Kirzner • General Manager Dwyre McComsey 2-26-15 In support of local farmers and fishermen, Red Fish Grill proudly serves the freshest local & seasonal ingredients. Additionally, all Red Fish Grill recipes are free of artificial trans fat..
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