LUNCH MENU
Featured Starters
Spicy Pimento Cheese Spread | 8 | *Ceviche of the Day | 10 |
Crispy Artichoke Hearts | 9 | *Asian Chopped Tuna Salad | 15 |
Fried Green Tomatoes with Herbed 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 and 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 |
Shrimp & Avocado Salad | 12 | 19 | Greek Salad with Olives & Feta | 11 |
Abaco Conch Fritters with Lemon Aioli | 14 | Rick’s All Day Seafood Soup | 6 | 9 |
New England Style Clam Chowder | 6 | 9 |
Mains
Pan Fried Fish Sandwich with Tartar Sauce, French Fries and Cole Slaw | 17 | Fried Oyster Po’ Boy with Coleslaw and Fries | 18 |
**Fish Camp Shrimp and Grits with White Wine Butter Sauce | 19 | *Salt and Pepper Seared Tuna with Toasted Sesame Salad | 22 |
**Spicy Shrimp Linguini with Garlic, Tomato, and Parsley | 17 | Buttermilk Pan Fried Chicken with Grits, Collard Greens and Tasso Ham Gravy | 17 |
Bacon Cheddar Angus Beef Burger with Lettuce, Tomato, Fries | 15 | Low Boil for Two with Shrimp, Clams, Andouille, Corn, Broccoli, Mushrooms and Onions | 44 |
Grilled Salmon B.L.T. with Carol’s Pickled Zucchini, Fish Camp Tarter Sauce | 17 | Royal Red Shrimp Roll with Shrimp Salad, Spring Mix, Fries | 15 |
Blue Crab Cakes with Caper Dill Aioli, Potatoes, Seasonal Vegetables | 21 | Whole Fried Market Fish with Cole Slaw and Fries | Mkt |
Fried Seafood
All Items Served with Fries, Hush Puppies and Slaw
Deviled Crab | 14 | Fish | 18 |
Scallops | 22 | Combo of Two | 24 |
Oysters | 24 | Combo of Three | 26 |
Clam Strips | 19 | Shrimp | 23 |
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 | Fried New England Clam Bellies | Mkt |
Fried Green Tomatoes with Herbed Goat Cheese | 14 | *Ceviche of the Day | 10 |
Roasted Beet Salad | 13 | *Asian Chopped Tuna Salad | 15 |
Starters
*Oysters on the Half Shell ½ Dozen & Dozen | Mkt | Peel & Eat Shrimp – Spicy or Regular | 10 |
Crispy Calamari with Pecorino Cheese and 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 and Blue Cheese Dressing | 11 |
New England Style Clam Chowder | 6 | 9 | Greek Salad with Olives & Feta | 11 |
Abaco Conch Fritters with Lemon Aioli | 14 | Rick’s All Day Seafood Soup | 6 | 9 |
Mains
Fried Fish Sandwich with Tartar Sauce, French Fries and Cole Slaw | 17 | **Grilled Salmon with Shallot Dill Butter, Sauteed Spinach, Parsley 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 Sea Scallops, Shrimp, Calamari, Clams, White Wine, Garlic, Tomato, Pecorino | 25 | Pan Fried Chicken or Blackened Catch Grits, Collard Greens & 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, Seasonal Vegetables | 21 |
**Broiled Seafood Platter with Shrimp, Sea Scallops, Cob, Lemon Butter, Parsley Potatoes, Seasonal Vegetables | 24 | *Top Sirloin Steak with Brandy Peppercorn Demi, Seasonal Vegetables, Fries | 22 |
Blue Crab Cakes with Caper Dill Aioli, Potatoes, Seasonal Vegetables | 24 | Whole Fried Market Fish with Cole Slaw and Fries | Mkt |
Low Boil for 2:Snow Crab, Shrimp, Clams, Andouille, Corn, Broccoli, Mushrooms, Onions | 44 | Grilled Pork Chop with Bacon Molasses BBQ, Parsley Potatoes, Turnip Slaw | 25 |
Fried Seafood
All Items Served with Fries, Hush Puppies and Slaw
Deviled Crab | 14 | Fish | 18 |
Scallops | 22 | Combo of Two | 24 |
Oysters | 24 | Combo of Three | 26 |
Clam Strips | 19 | Shrimp | 23 |
Sides
French Fries | 3 | 5 | Cole Slaw | 3 | 5 |
**Seasonal Vegetables | 3 | 5 | Tomatoes & Okra | 3 | 5 |
Creamy Grits | 3 | 5 | **Sautéed 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 | 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 | The Stay-Cation Strawberry Rosemary Infused Hanson Organic Vodka, Lemon, Simple, Gingerale, Rosemary Sprig | 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 |
Red Horizon | Ezra Brooks 99 Bourbon, Aperol, Honey, Lemon | 11 | Beach House Rita | Gold Tequila, Agave Syrup, Lemon & Lime Juice, Gran Gala float 1.5 | 8.50 |
Cucumber Basil Gimlet | Aviation Gin, St. Germain Elderflower Liquor, Cucumber, Fresh Basil, Simple and Lime | 12 | Hot Mama | Corazon Reposado Jalapeno, Cilantro, Cucumber, Agave Nectar, Lime Juice |
11 |
Matanzas Mule | Wheatley Vodka by Buffalo Trace, Agave, Domaine de Canton, Ginger Beer, 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
Ask about our local Veteran’s United Selections | 6 | Coors Light | Colorado | 4 |
Dog Rose Roadside IPA (Local) | 6 | Yuengling | Pennsylvania | 4 |
Seasonal Selection | Mkt |
Bottle
Kentucky Bourbon Barrel Ale | 9 | Michelob Ultra | 4 |
Left Hand Milk Stout | 12 | Corona | 5 |
Dogfish 60 Minute IPA | 6 | Founder’s KBS Bourbon Barrel Chocolate-Coffee Stout | 12 |
Bud | 3.50 | Heineken | 5 |
Bud Light | 3.50 | Blue Moon | 5.5 |
Miller Lite | 4 | Modelo Negra | 5.5 |
Stella Artois | 6 | ||
Can
Hazy Little Thing IPA | 6 | Bold City Mad Manatee | 5 |
Swamp Head Big Nose IPA | 6 | High Noon Sun Sips (Vodka and Sparkling Water) Black Cherry, Grapefruit, or Peach |
6 |
Woodchuck Cider | 6 | Bold City Killer Whale | 5 |
VU Raging Blonde | 6 | Intuition Jon Boat | 5 |
Swamp Head Wild Night Honey Cream Ale | 6 | Duke’s Brown Ale | 5.5 |
Modelo Negra | 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 by Duckhorn| Brut Cuvee, California | 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 |
Rose | Cloud Chaser | 12 | 48 | Kerner Alto Adige, Italy | 46 |
CHARDONNAY
Grayson Cellars | California | 8 | 32 | Sonoma Cutrer | Sonoma | 14 | 56 |
Pouilly Fuisse, Louis Jadot, Burgundy | 72 | Mer Soleil Reserve | Monterey County | 15 | 58 |
Domaine Talmard (unoaked) | France | 38 | Laroche “Mas la Chevaliere” | France | 10 | 40 |
Chalk Hill | Sonoma | 12 | 48 | Rombauer | Carneros | 79 |
Chablis Domaine Laroche “Saint Martin” | France | 62 |
RIESLING
Clean Slate | Mosel, Germany | 8| 32 |
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 Adige, Italy | 15 | 58 |
CABERNET SAUVIGNON
Caymus, Napa Valley | 35 | 140 | Alexander Valley Vineyards | Alexander Valley | 46 |
Grayson Cellars | California | 8 | 32 | Michael David “Freakshow”, Lodi | 12 | 48 |
Quilt | Napa Valley | 18 | 72 | Adaptation | Napa Valley | 25 | 96 |
Broadside | Paso Robles | 10 | 40 |
PINOT NOIR
Oyster Bay | Marlborough, New Zealand | 9 | 36 | Orogeny | Green Valley, California | 72 |
Twomey by Silver Oak, Rusian River Valley | 92 | Joseph Drouhin LaForet, Burgundy, France | 13 | 52 |
Belle Glos | Las Alturas, Santa Lucia | 16 | 64 | Cloudfall, Monterey, California | 11 | 42 |
Cloudfall | Monterey, California | 11 | 44 | Willamette Valley Vineyards “Founder’s Reserve | 58 |
INTERESTING REDS
Amarone La Giaretta, DOCG, Veneto, Italy | 75 | Sangiovese | Poliziano Rosso di Montepulciano | Tuscany, Italy | 40 |
Malbec | Domaine Bousquet Reserve | 9.5 | 38 | Red Blend, Harvey & Harriet | Central Coast | 19 | 76 |
GSM Vidal-Fleury, Cotes de Rhone, France | 10 | 40 | Merlot | Robert Hall | Paso Robles | 12 | 50 |
Merlot Oberon,Napa Valley | 11.5 | 46 | Red Blend Orin Swift “Abstract” | 72 |
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

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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

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

Julington Creek Fish Camp
12760 San Jose Blvd
Jacksonville, FL 32223
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 First St
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