Oysters on the Half Shell

Fresh, texas gulf

Parmesan Asparagus

With blue crab bianco sauce

Goat Cheese Pesto Tort

With basil pesto, pecans, and caramelized onions

Oyster Shooters

Cornmeal oysters on tortilla chips with chipotle aioli and pico de gallo

Jumbo Lump Crab Cake

With house remoulade and poblano sauce

Spinach Dip

With‎ chipotle hot sauce and tortilla chips

Fresh Jalapenos

Stuffed‎ with monterey jack, cheddar, and crab cake

Seasoned Boiled Shrimp

Served with cocktail sauce

Cornmeal Crusted Catfish Pieces

Golden fried with remoulade sauce

Perfectly Fried Calamari

With a basil marinara sauce

Crab Fingers

Dusted with seasoned bread crumbs and flash fried

Blueberry Bleu Cheese Salad

Spring mix with creamy balsamic dressing and roasted pecans

Arugula and Goat Cheese Salad

Tossed with ginger vinaigrette topped with goat cheese pesto tort

Small Caesar Salad

Small Dinner Salad

Bleu cheese, honey mustard, ranch, ginger vinaigrette, greek vinaigrette

Kelly Salad

Chopped grilled chicken with monterey jack, creole honey mustard, and sugar pecans

Shrimp Remoulade

Six boiled shrimp over a bed of lettuce with remoulade sauce

Joyce's Greek Salad

Feta cheese and kalamata olives “classico” “beware of pits”

Grilled Salmon and Baby Greens

Roquefort cheese, blueberries, and pecans with balsamic dressing

Tomato and Bleu Cheese Salad

Roma tomatoes with danish bleu cheese dressing and a touch of vinaigrette

Jumbo Lump Crab Salad

Romain, arugula, tomatoes and bacon with remoulade dressing

Crab Bisque

Our version of the timeless classic

Gumbo

Rich roux with shrimp and crab meat

Oyster Stew

Spicy light cream with oysters

Lobster and Shrimp Enchiladas

Topped with six pack sauce and monterey jack cheese

Poblano Relleno

Roasted poblano pepper stuffed with shrimp, mushrooms, and cheese

Blackened Catfish Enchiladas

With bell peppers and cheddar cheese, topped with six pack sauce

Shrimp Diablo

Six bacon-wrapped shrimp with slivers of red, green and jalapeno peppers

Grilled Shrimp

Eight shrimp spiced with fresh seasonings brushed with citrus butter

Red Beans

And‎ rice with andouille sausage

New Orleans Style BBQ Shrimp

Nine‎ shrimp sauteed with shiner bock, cooked with the shells on for the perfect flavor

Mahi Mahi

Grilled and topped with roasted poblano sauce

Grilled Salmon

Rubbed with fresh rosemary and thyme topped with bianco sauce

Yellow-Fin Tuna

Pepper crusted, pan seared with ginger port soy glaze and creole mustard

Red

Fish topped with sauteed fresh roma tomatoes, basil, touch of garlic and olive oil

Chicken and Spinach Enchiladas

Topped with six pack sauce and monterey jack cheese

Chicken Divia

Lightly floured, pan seared topped with caper bianco sauce “george allen’s fave”

Filet Mignon

(5oz) aged certified premium choice tenderloin grilled with port demi glaze

Rosemary Tenderloin

(10oz) thick cut of aged certified premium choice tenderloin rubbed with fresh rosemary and finish with veal stock reduction.

Fried Jumbo Shrimp

Eight lovely everyones’ favorite

Fried Frog Legs

Hopping right into the fryer

Fried Catfish

Two filets, flaky, fresh and golden fried

Fried Oysters

Nine plump and fried to perfection

Combination

Your choice of two favorites from above

Oysters on the Half Shell

fresh, Texas Gulf

Parmesan Asparagus

With blue crab bianco sauce

Goat Cheese Pesto Tort

With basil pesto, pecans, and caramelized onions

Oyster Shooters

Cornmeal oysters on tortilla chips with chipotle aioli and pico de gallo

Jumbo Lump Crab Cake

With house remoulade and poblano sauce

Spinach Dip

With‎ chipotle hot sauce and tortilla chips

Fresh Jalapenos

Stuffed‎ with monterey jack, cheddar, and crab cake

Seasoned Boiled Shrimp

Served with cocktail sauce

Cornmeal Crusted Catfish Pieces

Golden fried with remoulade sauce

Perfectly Fried Calamari

With a basil marinara sauce

Crab Fingers

Dusted with seasoned bread crumbs and flash fried

Blueberry Bleu Cheese Salad

Spring mix with creamy balsamic dressing and roasted pecans

Arugula and Goat Cheese Salad

Tossed with ginger vinaigrette topped with goat cheese pesto tort

Small Caesar Salad

Small Dinner Salad

Bleu cheese, honey mustard, ranch, ginger vinaigrette, greek vinaigrette

Kelly Salad

Chopped grilled chicken with monterey jack, creole honey mustard, and sugar pecans

Shrimp Remoulade

Six boiled shrimp over a bed of lettuce with remoulade sauce

Joyce’s Greek Salad

Feta cheese and kalamata olives “classico” “beware of pits”

Grilled Salmon and Baby Greens

Roquefort cheese, blueberries, and pecans with balsamic dressing

Tomato and Bleu Cheese Salad

Roma tomatoes with danish bleu cheese dressing and a touch of vinaigrette

Jumbo Lump Crab Salad

Romain, arugula, tomatoes and bacon with remoulade dressing

Crab Bisque

Our version of the timeless classic

Gumbo

Rich roux with shrimp and crab meat

Oyster Stew

Spicy light cream with oysters

Joyce’s Campechana

Mexican style shrimp cocktail

Crab Cake Salad

Romaine lettuce and diced tomatoes with bleu cheese dressing

Grilled Shrimp Caesar Salad

Ahi Tuna Salad

Tossed with ginger dressing, crispy wontons, and peanut sauce

Half Po-Boy and Soup

Choice of a cup of gumbo or bisque and choice of shrimp, catfish, or oyster po-boy

Fish Tacos

Two tacos served on flour tortillas with mushrooms and pico de gallo

Chicken Sandwich

Your‎ choice of fried or blackened chicken breast topped with chipotle aioli

Fish Wrap

With‎ chipotle aioli in a tomato tortilla

Grilled Chicken Caesar Wrap

With aged parmesan cheese

Pecan Crusted Mahi- Mahi

With chardonnay reduction sauce

Blackened Salmon

Served over a bed of red beans

Seafood Pasta

Fettuccine with crawfish, bay shrimp and calamari with white wine reduction

Shrimp Sautee

Six jumbo shrimp sauteed with white wine, mushrooms, roma tomato, and fresh basil

Lobster and Shrimp Enchiladas

Topped with six pack sauce and monterey jack cheese

Poblano Relleno

Roasted‎ poblano pepper stuffed with shrimp, mushrooms, and cheese

Blackened Catfish Enchiladas

With‎ bell peppers and cheddar cheese, topped with six pack sauce

Shrimp Diablo

Six bacon-wrapped shrimp with slivers of red, green and jalapeno peppers

Grilled Shrimp

Eight shrimp spiced with fresh seasonings brushed with citrus butter

Red Beans and Rice

New Orleans Style BBQ Shrimp

nine shrimp sauteed with Shiner Bock, cooked with the shells on for the perfect flavor

Fresh fish

Mahi Mahi

Grilled and topped with roasted poblano sauce

Grilled Salmon

Rubbed with fresh rosemary and thyme topped with bianco sauce

Yellow-fin Tuna

Pepper crusted, pan seared with ginger port soy glaze and creole mustard

Red fish

Topped with sauteed fresh roma tomatoes, basil, touch of garlic and olive oil

Chicken and Spinach Enchiladas

Topped with six pack sauce and monterey jack cheese

Chicken Divia

lightly floured, pan seared topped with caper bianco sauce “George Allen’s Fave”

Filet Mignon (5oz)

aged Certified Premium Choice tenderloin grilled with port demi glaze

Rosemary Tenderloin (10oz)

thick cut of aged Certified Premium Choice tenderloin rubbed with fresh rosemary and finish with veal stock reduction.

Fried Jumbo Shrimp

Eight lovely everyones’ favorite

Fried Frog Legs

Hopping right into the fryer

Fried Catfish

Two filets, flaky, fresh and golden fried

Fried Oysters

Nine plump and fried to perfection

Combination

Your choice of two favorites from above