Half Shell Oyster House - Gulfport, MS

Spring mix, avocado, goat cheese, roasted almond slices, chines, tomatoes, and shredded carrots. Served with our signature roasted garlic balsamic house dressing.

Romaine and spring mir, grape tomatoes, sliced red onions, Monterrey jack, and cheddar cheese and croutons.

Romaine hearts and croutons tossed in our homemade caesar dressing. Topped with shredded parmesan cheese.

Smoked yellowfin tuna dip. Served over romaine and spring mir, grape tomatoes, sliced red onions, Monterrey jack, and cheddar cheese and croutons.

Fresh chicken coated in chopped almonds and spices then paned. Served over a salad of romaine, spring mix, grape tomatoes, sliced red onions, Monterrey jack, and cheddar cheese and croutons.

Gulf shrimp, crabmeat, and crawfish in a dark filé roux topped with rice.

A perfect blend of crawfish, crabmeat, and corn in a cream base with creole seasonings.

The best of the best combination of three charbroiled oysters, three oysters Bienville, three oysters Rockefeller, and three oysters Orleans.

Half shells signature oyster, charbroiled over an open flame with our unique white wine, butter, garlic, and herb sauce topped with parmesan cheese.

Half shell's award-winning oyster charbroiled over an open flame and basted with our New Orleans style smoky Cajun sauce topped with parmesan cheese.

Gulf oysters sucked to order.

Topped with an herb, mushroom, crab, gulf shrimp, bacon, and Italian bread crumb mixture, then baked and finished with parmesan cheese.

Topped with fresh spinach, cream cheese, herbs, and Pernod, then baked and finished with parmesan cheese.

A blend of ground chuck brisket and short rib seasoned, grilled, and topped with provolone cheese served on a brioche bun.

Sliced USDA choice filet and ribeye, topped with sautéed mushrooms, onions, and melted provolone cheese, on fresh-baked in-house french bread dressed in lettuce and tomato. Served with dijon horseradish.

Fresh all-white meat tenders, fried golden, and tossed in our unique sweet and spicy voodoo sauce topped with melted gorgonzola cheese on a brioche bun.

Gulf shrimp fried golden and tossed in our unique sweet and spicy voodoo sauce.

Bronzed snapper topped with gulf shrimp and lump crabmeat in a creamy blend of six kinds of cheese topped with roasted parmesan and herb panko.

Blackened redfish topped with gulf shrimp sautéed in our original new Orleans style smoky Cajun sauce topped with lump crabmeat and parmesan cheese.

Bronzed redfish send over a bed of grilled asparagus and cajun boiled potato cake. Topped with royal red shrimp sautéed in a white wine cream sauce topped with parmesan cheese. Served with one side.

Herb and parmesan encrusted Mahi over a bed of sautéed spinach topped with lemon buttercream, lump crab meat, and parmesan cheese.

Redfish seasoned and could in a bacon and pecan breading topped with chopped bacon and citrus beurre blanc.

Sashimi grade yellowfin tuna seasoned and grilled. Served with lemon aioli.

A delightful combination of gulf shrimp, lump crabmeat, and cheese topped with parmesan, herb, and panko crust and green onions served with toasted french bread.

Cajun boiled and large roval reds. Served with hot-drawn butter these deepwater shrimp have a sweet and lobster-like flavor.

Fried green tomatoes layered with blue crab cakes topped with lemon aioli and crab ravigote.

Crab claws hand-breaded and fried golden. Served with sautéed Orleans style.

Sliced USDA choice filet and ribeye with sautéed mushrooms, onions, and a five cheese blend in a grilled flour tortilla. Topped with chives and diced tomatoes served with homemade dijon horseradish.

Grilled handcrafted crab cakes made from lump crab meat, blended with sautéed vegetables, and seasonings garnished with lemon aioli and parmesan cheese.

Fresh all-white meat boneless wings, fried golden, and tossed in our unique sweet and spicy voodoo sauce.

Gulf shrimp fried golden and tossed in our unique sweet and spicy voodoo sauce.

Gulf shrimp fried golden and tossed in our unique sweet and spicy comeback sauce.

Homemade with yellowfin tuna and creole seasonings topped with green onions and diced tomatoes. Served with captain's wafers.

Seared cheddar cheese grit cakes smothered in a smoky bacon cream sauce with Gulf shrimp topped with shredded parmesan, chopped bacon, and green onions. Served with one side.

Seared cheddar cheese grit cakes covered with gulf shrimp sautéed with our original New Orleans style smoky Cajun sauce topped with parmesan cheese.

Fresh gulf oysters hand-breaded with seasoned corn flour and fried golden.

Hand-battered and dusted shrimp in seasoned corn flour and fried golden.

Three-quarters of a pound of Cajun boiled large royal reds. Served with hot drawn butter these deepwater shrimp have a sweet lobster-like flavor.

Grilled portabella mushrooms stuffed with crabmeat, gulf shrimp, minced chipotle peppers, roasted red peppers, and spinach garnished with lemon aioli and parmesan cheese.

Gulf shrimp sautéed with our original New Orleans style smoky Cajun sauce. Served with sliced Gambino's french bread, prepared peeled, and ready to eat.

Gulf shrimp, crawfish, crabmeat, corn, peas, and carrots in a traditional pot pie filling topped with golden buttermilk.

A sampling of fried shrimp, crabmeat beignets, Mahi, a grilled handcrafted crab cake, fries, and jalapeño hushpuppies.

Usda choice 6 oz tenderloin topped with gulf shrimp sautéed in original new Orleans style smoky Cajun sauce topped with parmesan cheese.

Choice 6 oz filet served over a fried and-crafted crab cake, garnished with balsamic glaze topped with bearnaise sauce, lump crabmeat, and parmesan cheese.

13 oz USDA. Choice ribeye seasoned and chargrilled topped with Orleans sauce.

Usda choice tenderloin seasoned and chargrilled.

Fresh chicken breast coated in chopped almonds and seasonings, paneled and drizzled with roasted red bell pepper aioli.

Gulf shrimp, crawfish, portabella mushrooms, and seasonings, tossed with linguini, and creole alfredo topped with lump crabmeat and parmesan cheese.

Linguine tossed with creole alfredo, topped with fresh grilled chicken, and parmesan.