LUNCH MENU
Featured Starters
| Spicy Pimento Cheese Spread | 8 | Fried New England Clam Bellies | Mkt |
| Crispy Artichoke Hearts | 9 | Roasted Beet Salad | 13 |
| Fried Green Tomatoes with Goat Cheese | 14 | *Asian Chopped Tuna Salad | 15 |
| *Ceviche of the Day | 10 |
Starters
| *Raw or Steamed Oyster on the 1/2 Shell 1/2 Doz & Doz | Mkt | Rick’s All Day Seafood Soup | 6 | 9 |
| Crispy Calamari with Pecorino Cheese & Spicy Tomato Sauce | 14 | Fried Clams with Fish Camp Tartar Sauce | 11 |
| Fried Gator Tail with Cowgill’s Datil Pepper Aioli | 13 | Grilled Octopus & White Bean Salad | 14 |
| Smoked Fish Spread with Toasted Melba | 9 | Iceberg Wedge with Bacon & Blue Cheese Dressing | 11 |
| Abaco Conch Fritters with Lemon Aioli | 14 | Greek Salad with Olives & Feta | 11 |
| Peel & Eat Shrimp – Spicy or Regular | 10 | Shrimp & Avocado Salad | 12 | 19 |
| New England Style Clam Chowder | 6 | 9 |
Mains
| Fried Fish Sandwich Tartar Sauce, French Fries & Coleslaw |
16 | Pan Fried Chicken or Blackened Catch Grits, Collard Greens and Tasso Ham Gravy |
19 | 25 |
| **Fish Camp Shrimp & Grits with White Wine Butter Sauce | 19 | Grilled Salmon B.L.T. with Carol’s Pickled Zucchini, Fish Camp Tartar Sauce | 17 |
| **Spicy Shrimp Linguini with Shrimp, White Wine, Garlic, Tomato and Pecorino | 17 | Salt & Pepper Seared Tuna Toasted Sesame Salad |
22 |
| Whole Fried Market Fish Cole Slaw, Fries | Mkt | Fried Oyster Po’ Boy Cole Slaw, Fries |
18 |
| Blue Crab Cakes with Caper Dill Aioli, Potatoes and Vegetables | 19 | Low Boil For Two Snow Crab, Shrimp, Clams, Andouille , Corn, Broccoli, Mushrooms, Onions |
44 |
| Bacon Cheddar Angus Beef Burger with Lettuce, Tomato, Fries | 15 | Royal Red Shrimp Roll with Shrimp Salad, Spring Mix, Fries | 15 |
| Baja Style Tacos with Cod, Salsa Fresca, Abado Sour Cream, French Fries | 15 |
Fried Seafood
Served with Fries, Hush Puppies & Slaw
| Deviled Crab | 14 | Fish | 18 |
| Oysters | 24 | Combo of Two | 24 |
| Shrimp | 23 | Combo of Three | 26 |
| Scallops | 22 | Clam Strips | 19 |
Sides
| French Fries | 3 | 5 | Cole Slaw | 3 | 5 |
| Steamed Vegetables | 3 | 5 | Tomatoes & Okra | 3 | 5 |
| Creamy Grits | 3 | 5 | Steamed Spinach | 3 | 5 |
| Parsley Potatoes | 3 | 5 | Smoked Bacon Butter Beans | 3 | 5 |
| Collard Greens | 3 | 5 |
Desserts
| Chef’s Bread Pudding a la Mode | A Southern Classic, changes regularly but always served hot and fresh |
9.5 | Florida Key Lime Pie | Drizzled with Raspberry Sauce and Fresh Whipped Cream |
7.5 |
| Sweet & Salty Chocolate Torte | Rich Brownie-Like Chocolate Pie Topped with Caramel and Peanuts |
7.5 | Reese’s Peanut Butter Pie | Creamy and Delicious, Topped with Peanut Butter Cup Crumbles |
8 |
| Midnight Mousse Cake | Gluten Free, Rich Chocolate with Layers of Delicate Mousse |
7.5 | Vanilla Bean Ice Cream | Served with Chocolate Sauce, Caramel Sauce, or Straight Up |
3.5 |
Kids Menu
All Items Served with Fries & Drink (10 and Under)
| Fried Shrimp | 8 | Grilled Cheese | 8 |
| Fried Fish Strips | 8 | Chicken Tenders | 8 |
Bottled Refreshments
| Sprecher’s Cream Soda | 4.5 | Cheerwine | 4 |
| Sprecher’s Root Beer | 4.5 | Acqua Panna | 6 |
| San Pellegrino | 6 |
DINNER MENU
Featured Starters
| Spicy Pimento Cheese Spread | 8 | Mussels Marinière | 14 |
| Crispy Artichoke Hearts | 9 | *Asian Chopped Tuna Salad | 15 |
| Fried Green Tomatoes with Goat Cheese | 14 | Fried New England Clam Bellies | Mkt |
| Roasted Beet Salad | 13 |
Starters
| *Oysters on the Half Shell ½ Dozen & Dozen | Mkt | Peel & Eat Shrimp – Spicy or Regular | 10 |
| Crispy Calamari with Pecorino Cheese & Spicy Tomato Sauce | 14 | Fried Clams with Fish Camp Tartar Sauce | 11 |
| Fried Gator Tail with Cowgill’s Datil Pepper Aioli | 13 | Grilled Octopus & White Bean Salad | 14 |
| Smoked Fish Spread with Toasted Melba | 9 | Iceberg Wedge with Blue Cheese Dressing & Crispy Bacon | 11 |
| *Ceviche of the Day with Soda Crackers | 10 | Greek Salad with Olives & Feta | 11 |
| Abaco Conch Fritters with Lemon Aioli | 14 | Rick’s All Day Seafood Soup | Cup 6 | Bowl 9 |
| New England Style Clam Chowder | Cup 6 | Bowl 9 |
Mains
| Fried Fish Sandwich with French Fries and Cole Slaw | 16 | **Grilled Salmon with Horseradish Hollandaise, Steamed Spinach, Parsley New Potatoes | 27 |
| **Fish Camp Shrimp and Grits with White Wine Butter Sauce | 23 | *Salt and Pepper Seared Tuna- Toasted Sesame Salad | 26 |
| **Spicy Seafood Linguini with Garlic, Tomato, Parsley | 25 | Pan Fried Chicken or Blackened Catch Grits, Collard Greens and Tasso Ham Gravy |
19 | 25 |
| Iron Skillet Fried Brook Trout with Arugula, Bacon, Crushed Potatoes, Deviled Egg Sauce | 22 | Roast Cod Filet with Brown Butter, Garlic & Lemon, Parsley New Potatoes, Steamed Vegetables | 21 |
| **Broiled Seafood Platter with Cod, Shrimp & Scallops with Lemon Parsley Butter | 24 | *Top Sirloin Steak with Brandy Peppercorn Demi, Mixed Vegetables, Fries | 22 |
| Blue Crab Cakes with Caper Dill Aioli, Potatoes and Vegetables | 24 | Whole Fried Market Fish with Mixed Vegetables and Fries | Market |
| Low Boil for Two with Snow Crab, Shrimp, Clams, Andouille, Corn | 44 |
Fried Seafood
Served with Fries, Hush Puppies & Slaw
| Deviled Crab | 14 | Fish Filet | 18 |
| Oysters | 24 | Combo of Two | 24 |
| Shrimp | 23 | Combo of Three | 26 |
| Scallops | 22 | Clam Strips | 19 |
Sides
| French Fries | 3 | 5 | Cole Slaw | 3 | 5 |
| Steamed Vegetables | 3 | 5 | Tomatoes & Okra | 3 | 5 |
| Creamy Grits | 3 | 5 | Steamed Spinach | 3 | 5 |
| Parsley Potatoes | 3 | 5 | Smoked Bacon Butter Beans | 3 | 5 |
| Collard Greens | 3 | 5 |
Desserts
| Chef’s Bread Pudding a la Mode | A Southern Classic, changes regularly but always served hot and fresh |
9.5 | Florida Key Lime Pie | Drizzled with Raspberry Sauce and Fresh Whipped Cream |
7.5 |
| Sweet & Salty Chocolate Torte | Rich Brownie-Like Chocolate Pie Topped with Caramel and Peanuts |
7.5 | Reese’s Peanut Butter Pie | Creamy and Delicious, Topped with Peanut Butter Cup Crumbles |
8 |
| Midnight Mousse Cake | Gluten Free, Rich Chocolate with Layers of Delicate Mousse |
7.5 | Vanilla Bean Ice Cream | Served with Chocolate Sauce, Caramel Sauce, or Straight Up |
3.5 |
Kids Menu
All Items Served with Fries & Drink (10 and Under)
| Fried Shrimp | 8 | Grilled Cheese | 8 |
| Fried Fish Strips | 8 | Chicken Tenders | 8 |
Bottled Refreshments
| Sprecher’s Cream Soda | 4.5 | Cheerwine | 4 |
| Sprecher’s Root Beer | 4.5 | Acqua Panna | 6 |
| San Pellegrino | 6 |
DRINK MENU
Soft Drinks
| Hot Tea | 5 | San Pellegrino | 3.5 |
| Lemonade | 3.5 | Coke, Diet Coke & Sprite | 3.5 |
| Iced Tea | 3.5 | Hawaiian Kona Coffee | 3.5 |
| Acqua Panna | 5 | Jones Orange Cream Soda | 4 |
| Jones Root Beer | 4 |
Specialty Drinks
| High Tide | Bacardi Anejo, Selva Rey Coconut Rum, Amaretto, Tropical Fruit Juices | 11 | Red Horizon | Ezra Brooks 99 Bourbon, Aperol, Honey, Lemon | 12 |
| Laid Back | Crop Organic Cucumber Vodka, Agave Nectar, Blueberries, Mint & House-Made Sour | 11 | Old Fashioned | Bourbon, Buttermilk #1, Luxardo Cherries, Fresh Orange | 12 |
| The Stay-Cation | Strawberry Hanson Organic Vodka Infusion, Lemon, Simple, Gingerale, Rosemary Sprig | 12 | Beach House Rita | Gold Tequila, Agave Syrup, Lemon & Lime Juice | 8.50 |
| Cucumber Basil Gimlet | Aviation Gin, St. Germain Elderflower Liquor, Cucumber, Fresh Basil, Simple and Lime | 12 | Hot Mama | Corazon Reposado, Jalapeño, Cilantro, Cucumber, Agave Nectar, Lime Juice | 11 |
| Creekside Mule | Wheatley Vodka by Buffalo Trace, Agave Nectar, Ginger Beer, Domaine De Canton, Orange Bitters | 10.50 | Mojito- your choice | Cane Run Rum, Classic Lime or Mango | 8 |
| Red or White Sangria | A Refreshing Blend of Wine and Fruit | 7 |
Beer
Draft
| Intuition I-10 (Local) | 6 | Coors Light | Colorado | 4 |
| Seasonal Selection | Mkt | Yuengling | Pennsylvania | 4 |
| Stout Selection | Mkt | Shock Top (MO.) | 5 |
Bottle
| Modelo Especial | 5 | Michelob Ultra | 4 |
| Sweetwater 420 | 5 | Corona | 5 |
| Stella Artois | 5.5 | Founder’s KBS Bourbon Barrel Chocolate-Coffee Stout | 12 |
| Bud | 3.50 | Heineken | 5 |
| Bud Light | 3.50 | Stella Cidre | 5.5 |
| Miller Light | 4 | Left Hand Milk Stout | 12 |
| Beer of the Month | Mkt |
Can
| Hazy Little Thing IPA | 6 | Funky Buddha “Floridian” Hefeweizen | 5.5 |
| Bold City Killer Whale | 5 | High Noon Grapefruit (Vodka & Sparkling Soda) | 6 |
| Intuition Jon Boat | 5 | High Noon Peach (Vodka & Sparkling Soda) | 6 |
| High Noon Black Cherry (Vodka & Sparkling Soda) | 6 | Duke’s Brown Ale | $5.5 |
Wine
House
| Sauvignon Blanc | 7 | 26 | Pinot Noir | 7 | 26 |
| Cabernet Sauvignon | 7 | 26 | Chardonnay | 7 | 26 |
SPARKLING WINE
| Maschio Prosecco | Italy | 8 | 32 | Veuve Clicquot | France | 100 |
| Decoy Sparkling Wine | 48 | Benvolio Prosecco | Veneto, Italy | Split | 11 |
FISH CAMP FAVORITES
| Vinho Verde | Two Vines | Minho, Portugal | 7.5 | 30 | Gruner Veltliner | “Lois”, Austria | 38 |
| Soave Classico | Pieropan | Veneto, Italy | 12 | 48 | Rose | Elouan, Oregon | 9 | 36 |
| Kerner | Alto Aldige, Italy | 46 |
CHARDONNAY
| Grayson Cellars | California | 8 | 32 | Sonoma Cutrer | Sonoma | 14 | 56 |
| Laroche “Mas la Chevaliere” | France | 10 | 40 | Mer Soleil Reserve | Monterey County | 15 | 60 |
| Domaine Talmard (unoaked) | France | 38 | Chablis, Domaine Laroche “Saint Martin”, France | 62 |
| Chalk Hill | Sonoma | 12 | 48 | Rombauer | Carneros | 79 |
| Pouilly Fuisse, Louis Jadot, Burgundy | 72 |
RIESLING
| Clean Slate | Mosel, Germany | 7.50 | 30 |
SAUVIGNON BLANC
| Mohua | Marlborough, New Zealand | 9.5 | 38 | Delaporte Sancerre | Loire Valley, France | 70 |
| Ferrari Carano, Fume Blanc, Sonoma County | 10 | 40 | J. de Villebois, Pouilly-Fume, France | 62 |
PINOT GRIGIO
| Santa Marina | Pavia, Italy | 7.50 | 30 | Elk Cove | Willamette Valley, Oregon | 42 |
| Tiefenbrunner | Alto Adige, Italy | 10 | 40 | Santa Margherita, Alto Aldige, Italy | 15 | 60 |
CABERNET SAUVIGNON
| Grayson Cellars | California | 8 | 32 | Broadside, Paso Robles | 10 | 40 |
| Michael David “Freakshow”, Lodi | 12 | 48 | Adaptation, Napa Valley | 24| 96 |
| Quilt | Napa Valley | 18 | 72 | Caymus, Napa Valley | 35 | 140 |
| Alexander Valley Vineyards | Alexander Valley | 46 |
PINOT NOIR
| Oyster Bay | Marlborough, New Zealand | 9 | 36 | Orogeny | Green Valley, California | 72 |
| Maison Chanzy Mercurey | “Les Bussieres”, Burgundy | 80 | Complicated | Monterey, California | 12 | 48 |
| Belle Glos | Las Alturas, Santa Lucia | 16 | 64 | Willamette Valley Vineyards “Founder’s Reserve | 58 |
INTERESTING REDS
| Amarone | La Giaretta, Veneto, Italy | 75 | Sangiovese | Poliziano Rosso di Montepulciano | Tuscany, Italy | 40 |
| Malbec, Domaine Bousquet Reserve | 9.50 | 38 | Merlot | Robert Hall | Paso Robles | 12.5 | 50 |
| GSM, Vidal Fleury| Cotes du Rhone, France | 10 | 40 | Bordeaux | Blend Mondavi Maestro, Napa | 22 | 88 |
| Red Blend | Harvey & Harriet | Central Coast | 19 | 76 |
Dessert Wines
(3 ounce glass)
| LBV Taylor Fladgate Port | 2007 | 7 | NV Taylor Fladgate 10 year Tawny | 9 |
Cognac
(2 ounce glass)
| Courvoisier VSOP | 10 | Hennessy VS | 10 |
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS.
**COOKED WITH WINE OR SPIRITS
ONLINE RESERVATIONS
Call us at (904) 886-2267 to make a reservation, or make one online by clicking the button below.
SHOP WITH US
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Palm Valley Fish Camp
299 Roscoe Blvd N
Ponte Vedra Beach, FL 32082
Sunday - 11am - 9pm
Monday - 4pm -9pm
Tuesday- 11am -9pm
Wednesday - 11am -9pm
Thursday- 11am -9pm
Friday - 11am -10pm
Saturday - 11am -10pm
North Beach Fish Camp
100 1st Street
Neptune Beach, FL 32266
Sunday - 11am - 9pm
Monday - 4pm -9pm
Tuesday- 11am -9pm
Wednesday - 11am -9pm
Thursday- 11am -9pm
Friday - 11am -10pm
Saturday - 11am -10pm
St. Augustine Fish Camp
142 Riberia St
St. Augustine, FL 32084
Sunday - 11am - 9pm
Monday - 4pm -9pm
Tuesday- 11am -9pm
Wednesday - 11am -9pm
Thursday- 11am -9pm
Friday - 11am -10pm
Saturday - 11am -10pm
DINE WITH THE SOUTHERN TABLE HOSPITALITY FAMILY
