H20 Lunch Menu

small plates

fresh ahi tuna poke |10
served with avocado, rice & crispy wontons

bayou basket |12
fried frog legs tossed in hot sauce & butter – served with gator bites, spicy ranch & creole mustard dipping sauce

hoisin chicken wings | 9
hoisin, lime, green onion, cilantro & sesame seeds

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

shrimp andouille brochettes  |12
shrimp & andouille brochettes topped with smoked mozzarella and a pensacola bay brewery treasure grove butter sauce

salads

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

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

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

fruit salad |11 (GLF)
fresh melon, pineapple & berries with honey ginger vinaigrette

cobb salad | 14 (GLF)
blackened chicken breast, black pepper bacon, bleu cheese crumbles, avocado, chopped hard boiled eggs, diced tomatoes & red remoulade dressing

add ons
soft shell crab | 8
grilled salmon or seared ahi tuna | 7
gulf shrimp, fried oyster, grilled chicken breast, or fresh catch | 6

sandwiches & wraps

your custom burger |10
black angus burger with lettuce, tomato, onions & pickle on a toasted brioche bun

add ons
extra patty | 3
cheese or bacon | 1
jalapenos, grilled onion, satueed mushrooms, or egg | 0.50

reel grouper sandwich | 17
fresh gulf grouper fried in seasoned corn flour, tillamook cheddar, lettuce, tomato, onions & pickle on a toasted brioche bun

beach burger | 11
grilled black angus burger, your choice of cheese, lettuce, tomato, onions & pickle on a toasted brioche bun

muffaletta po boy |12
sliced ham, salami, mortadella, provolone, mozzarella, house-made mixed olive salad, lettuce, tomato & po boy spread on french bread (sub oyster, shrimp or fresh catch | 2 )

short rib grilled cheese |13
braised short rib served with tillamook cheddar & mozzarella cheese on sourdough bread with pickled pepper jam

oyster BLT |13
fried oysters, pepper bacon, lettuce, tomato & pesto aioli on wheat bread

turkey griddle | 11
black pepper bacon, brie, avocado & cranberry mustard on toasted sourdough

blackened chicken wrap | 11 (GLF)
bacon, tillamook cheddar, tomato, lettuce & mayo in a spinach wrap

lazy day wrap |12 (GLF)
turkey, ham, bacon, cheddar, smoked gouda, avocado lettuce & ranch in a spinach wrap (in honor of the crew outside selling you shade)

griddled reuben | 13
thinly sliced corn beef, swiss cheese, sauerkraut & thousand island dressing on marble rye

sandbar sandwich |12
roast beef, ham, turkey, salami, bacon, swiss, provolone & cheddar cheeses on toasted wheat bread (our version of the dagwood)

signatures 

award winning griddled crab cakes |19
served with c&d mills stone ground grits, watermelon & watercress salad with a red remoulade vinaigrette

gulf fish tacos |15
beer battered mahi mahi, shredded cabbage, pico de gallo, three cheeses, stewed black beans, yellow rice & zippy sauce (sub shrimp available)

H20 shrimp & grits |18
sautéed shrimp, andouille sausage & crawfish in a smoked tomato cream sauce with spinach & tomatoes served over c&d mills stone ground grits

brunch (or was it lunch) oyster omelet | 14
fried oysters & wilted spinach omelet smothered with smoked garlic cream sauce

fried shack special |18
fried gulf shrimp, oysters & grouper bites served with french fries, coleslaw & cocktail sauce

 

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