Pensacola Beach, FL78
FridayJul 20th 2018
SaturdayJul 21st 2018
SundayJul 22nd 2018
MondayJul 23rd 2018
TuesdayJul 24th 2018

H2O All Day Menu

h2o all day menu

small plates

fish tacos | 15

fried fresh mullet served in fresh corn tortillas, garnished with cabbage, radishes, pickled onion, pico de gallo and cilantro crème fraîche

chicken wings | 9

24-hour brined chicken wings, deep fried and served with jalapeño ranch or housemade blue cheese dressing

grouper bites | 16

fresh cut grouper bites, dusted in corn flour and deep fried to a golden brown, served with housemade cocktail and tartar sauce

charcuterie board | 21

fresh cut prosciutto and bresaola, pâté on toast points with olive oil, chutney, cornichons, grainy mustard and pickled watermelon rind

kalbi ribs | 14

grilled kalbi ribs with a housemade cucumber kimchi

grilled pizza | 12

fresh housemade pizza cooked to perfection on an open flame grill
(ask your server for today’s pizza)

tuna dip | 10

locally smoked tuna dip, served with butter crackers

bbq shrimp | 14

housemade new orleans style bbq shrimp, served in a brown butter sauce with grilled french bread for dipping

calamari | 13

fresh calamari dusted with corn flour and deep fried to a golden brown, served on a bed of cabbage with sriracha honey dipping sauce

crab croquettes | 18

housemade crab cakes, rolled into balls and deep-fried, served with spicy remoulade

soups and salads

oyster stew | 14

seafood gumbo | 9

crab croquettes salad | 16

fresh crab croquettes, fried and served over mixed greens, teardrop tomatoes, cucumbers and radishes, served with a red remoulade vinaigrette

southern fried chicken cobb salad | 14

salad greens with tomato, bacon, southern fried chicken, hard-boiled egg, avocado and blue cheese, served with a vinaigrette dressing

bang bang caesar salad | 16

fried gulf shrimp, tossed in sriracha aioli, served on top of a fresh caesar salad

chef salad | 12

tossed salad greens, topped with ham, tomatoes, cucumbers, cheese and your choice of dressing

seared tuna salad | 15

seared ahi tuna, served on a bed of iceberg lettuce and mixed greens, topped with sprouts, radishes, wasabi peas and a ginger vinaigrette

bacon cheeseburger salad | 14

black angus cheeseburger patty, grilled and chopped, served over iceberg, mixed greens, bacon, teardrop tomatoes, cucumber, purple onion and shredded cheeses

sandwiches and burgers

(served with house fries and a pickle spear)

beach burger | 12

black angus patty, grilled on an open flame, topped with lettuce, tomato and onion on a toasted brioche bun

reel grouper sandwich | 17

fresh grouper dusted in corn flour and deep fried, topped with melted tillamook cheddar, lettuce, tomato, onion, pickle and tartar on a toasted brioche bun

bacon jalapeño burger | 13

black angus patty, grilled on an open flame, topped with bacon, jalapenos, lettuce, tomato, onion and your choice of cheese on a toasted brioche bun

mexicali burger | 14

black angus patty, grilled on an open flame, topped with black beans, green chiles, fresh guacamole and three cheeses on a toasted brioche bun

pork belly baguette | 15

grilled pork belly with fresh cucumber and mint, finished with a sambal aioli on a toasted baguette

lazy days submarine | 12

turkey, ham, salami with swiss and provolone cheese piled high with banana peppers, lettuce, tomato, onion, mustard and mayo, finished with oil and vinegar on an 8 inch sub roll

lobster blt | 17

claw and knuckle meat with bacon, lettuce, and tomato on toasted wheat bread with a basil aioli

spicy southern fried chicken sandwich | 12

southern fried chicken breast tossed in crystal hot sauce, topped with swiss cheese on a toasted brioche bun

oyster and shrimp po boy | 14

classic seafood po’boy on toasted french bread with lettuce, tomato, onion and pickles with blue plate mayo

large plates

whole fish | (market price)

whole roasted fresh catch fish, served over white rice and cucumber kimchi, drizzled with ponzu (ask your server for fresh catch details)

ribeye | 27

bone-in ribeye steak, grilled over an open flame, finished with housemade blue cheese and veal stock reduction

seafood pasta | 21

fresh gulf shrimp, lump crabmeat and oysters in a housemade cream sauce, served over pappardelle pasta

tri-tip | 19

grilled tri-tip steak, sliced to order, with a chimichurri sauce and housemade onion rings

soft shell crab | 19

soft shell crab noodle salad with carrots, cucumbers and radishes, drizzled with a fish sauce vinaigrette

shrimp & grits | 23

fresh gulf shrimp with local c&d stone ground yellow grits, andouille sausage, peppers, onions, topped with a fried egg

gulf coast bouillabaisse | 28

grouper, clams and shrimp in a tomato and fennel broth, served with grilled french bread for dipping

grouper h2o | 26

pan-fried grouper with local c&d stone ground yellow grits, topped with crabmeat and hollandaise sauce

filet mignon | 32

grilled filet mignon steak with a veal stock reduction and onion rings


sautéed mushrooms | 5

cheesey c&d grits | 4

smothered tater tots | 5

fried green tomatoes | 6

lobster mac and cheese with truffle oil | 9

cheeseburger mac and cheese | 6

grilled zucchini | 5

fried brussel sprouts | 5


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



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