Down The Hatch - Ponce Inlet, FL

Calamari served with sweet Thai chili sauce, black olives and pepperoncini's.

Fresh raw tuna complimented by simple seasonings, heirloom tomatoes and sesame seeds.

Fresh raw tuna complemented by simple seasonings, heirloom, tomatoes, macadamia nuts, sesame seeds, seaweed salad and pickled ginger on a bed of rice.

Jumbo royal red shrimp, served with cocktail sauce and lemon wedge.

Cooked in wine, fresh garlic, lemon butter and seasonings, served with French bread.

Our very own secret recipe, jalapenos on the side.

Shrimp sautéed, special seasonings, creamy and cheesy, served in a toasted bread boat.

Baby shrimp deep fried and tossed in a Hatch special Thai peanut chili sauce.

1/2 pound of fresh jumbo royal red shrimp steamed in our special seasonings and dark brew beer, always a Hatch favorite.

A Hatch original served in a tortilla shell on a bed of chopped salad.

Roasted cabbage and red onions baked with bacon and tossed with kale, super greens and heirloom tomatoes and our homemade vinaigrette.

Mixed greens, Granny Smith apples, cranberries, sunflower seeds with our homemade strawberry vinaigrette.

Mixed greens, cucumbers, tomatoes, olives, hearts of palm, couscous, red bell peppers, onions, red pickled beets served with house vinaigrette.

Traditional Caesar with romaine, parmesan, croutons and creamy dressing.

A bowl of our homemade crab soup. Recipe is a secret!

American, Cheddar, Swiss, or Blue Cheese.

The basic burger with smoked bacon and cheese on top.

Cheese, sautéed onions and sautéed mushrooms.

Omega rich salmon grilled served with a caper and sriracha mayonnaise on a whole grain bun.

Broiled fish topped with sauerkraut, thousand island dressing and melted Swiss cheese on marbled rye bread.

Topped with sautéed mushrooms, sautéed onions and melted cheese.

Blackened, broiled, fried, grilled or Buffalo style.

1 pound of fried flounder on a bun.

Lightly blackened snapper served over Spanish seasoned vegetables.

Fried, blackened or broiled.

On a skewer, large scallops wrapped in bacon, topped with a Chili Peanut sauce.

Salmon smothered in our secret smoked Gouda sauce.

Broiled triggerfish with breadcrumbs, scallion, tomatoes and Parmesan.

A Hatch staple. Blackened, broiled or fried jumbo royal red shrimp.

Royal red shrimp, scallops and Chef's fresh fish selection, prepared all blackened or all broiled.

Blackened tuna steak topped with melted bleu cheese sauce.

Shrimp hand breaded in coconut flakes and fried to a golden perfection served with signature dipping sauce.

Broiled Triggerfish smothered in our signature house made parmesan sauce.

Broiled salmon on a cedar plank smothered with a creamy dill sauce.

Over one pound of fried flounder.

Beer battered haddock served with French fries.

Cajun style low country boil with snow crab, andouille sausage, crawfish, royal red shrimp, red skin potatoes and corn on the cob.

Seafood baked in a creamy cheese sauce with pasta.

Steamed vegetables in Alfredo or Marinara over pasta.

Shrimp made scampi style with just the right amount of garlic, butter and wine.

Lightly blackened Trigger in a lemon butter caper sauce over a bed of pasta.

Broiled or blackened served over pasta with marinara or alfredo or scampi sauce.

Broiled or blackened served over a pasta and smothered in our homemade alfredo sauce.

Blackened or broiled shrimp on a bed of pasta smothered with Alfredo or Marinara sauce.

Shrimp sautéed with special seasonings, creamy and cheesy served over a bed of pasta.

Made just like the 1 in the Bahamas.

Waffle sweet potato fries sprinkled with cinnamon and topped with marshmallow sauce.

Fried jumbo shrimp served with fries.

Our very own, Southern style recipe.

Deep fried large oysters served with fries.

Clams deep fried to a golden brown served with fries.

Served with a signature dipping sauce and fries.

Served with your choice of dipping sauce and fries.

Deep fried corn puppies dusted in powder sugar.

10 oz of center cut Sterling Silver, USDA Choice Midwestern beef.

14 oz. Sterling Silver, USDA Choice Midwestern beef.

12 oz of heavy marbled pork dry aged for 14 days, seasoned and grilled.

Marinated and then grilled.