H20 Dinner Menu

salads

seared sliced ahi tuna salad | 15
iceberg lettuce, spinach, sliced radishes, julienne carrots, bean sprouts, black sesame seeds, with wasabi peas & ginger dressing

creole salad |13
iceberg lettuce, mixed greens, sliced red & yellow tomatoes, thinly sliced onions, cucumbers, creole croutons tossed in olive oil & red wine vinegar

classic caesar salad |10
parmesan cheese, creole croutons, & house-made dressing

crab salad |15
crab cake on the griddle with watercress & watermelon salad with a red remoulade vinaigrette

fruit salad |11
fresh melon, pineapple, berries & honey ginger vinaigrette

add to your salad…
soft shell crab8
grilled salmon | 7
seared ahi tuna | 7
gulf shrimp, fried oyster, grilled chicken breast, or fresh catch | 6

small plates

pan fried oysters | 13
pan fried oysters & bleu cheese crumbles on arugula with a smoked garlic cream reduction

gulf coast seafood ceviche | 14
shrimp, crab & grouper with habanero, onion, tomatoes & lime served with tortilla chips

homemade dumplings | 11
house made gyoza, shrimp, ground pork, ginger & garlic griddled served with ponzu & garnished with kimchi

boudin balls | 11
house made boudin balls with bayou sauce

asian style calamari | 13
fried calamari served with sweet thai chili sauce & pickled vegetables

h20 bbq shrimp | 14
gulf shrimp sautéed in pensacola bay brewery treasure grove beer, garlic, creole seasoning & lots of butter, served with garlic bread

stuffed chicken wings | 11
chicken wings stuffed with a creole chicken mousseline then tossed in pensacola bay brewery treasure grove butter sauce – because it’s so good!

braised pork belly | 11
braised pork belly with hoisin & pickled vegetables

oyster stew | 13
fresh oysters lightly braised in cream, finished with butter & chives – served with crusty baguette

dinner

h20 shrimp & grits | 23
sautéed shrimp, andouille, crawfish tails in a smoked tomato cream with tomatoes & spinach over local c&d mills stone ground grits

wagyu eye of ribeye | 43
9 oz grilled ribeye served over smoked garlic yukon mash with a veal stock reduction & jumbo grilled asparagus

asian braised short rib | 22
asian braised bone-in short rib over sushi rice, baby bok choy & asian gremolata

grouper and grits | 25
blackened fresh gulf grouper served with c&d mills stone ground grits & grilled asparagus, finished with a local hot tomato jam

bone in pork chop | 22
bone in pork chop with an apple demi glace & shallots over smoked garlic yukon mash, finished with a watercress & watermelon salad

redfish on a half shell | 26
dill & lemon butter grilled redfish served over steamed rice, johnny cakes & a sauté of crawfish with a dark roux gumbo sauce

h20 duo | 35
sautéed gulf grouper topped with a petite filet, shrimp creole & asian gremolata, served with fingerling potatoes & wilted greens

award winning crab cakes | 24
griddled & served with local c&d mills stone ground grits with a watermelon & watercress salad – with red remoulade vinaigrette

steak dano | 38
8oz aged filet mignon grilled & topped with a fried soft-shell crab with spicy honey nuts over smoked garlic mash & a sauté of wild mushrooms, spinach & roasted tear drop tomatoes

blackened ahi tuna | 25
blackened wasabi crusted ahi tuna over sushi rice served with baby bok choy & a spicy soy mustard sauce then garnished with tabiko

 

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, & should eat oysters fully cooked. if you are unsure of your risk, consult a physician. –section 61c-4.010(8), florida administrative code

consumer advisory

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions–section 3-603.11, fda food code