famous cocktail shrimp house made remoulade
citrus-ginger soy and wasabi crème fraiche
bay shrimp tossed in house made cocktail sauce
jumbo lump crab and cocktail shrimp tossed with avocados and hearts of palm
premium hand picked texas jumbo lump crab
choose from any of our house made salad dressings
fresh romaine tossed in our house made dressing and topped with shaved grana padano cheese
iceberg lettuce wedge with crumbled bacon, diced tomato, purple onion and our house made chunky bleu cheese
fresh arugula, cherry tomatoes, parmesan cheese, almonds, olive oil and balsamic glaze
field greens, parmesan cheese, toasted pecans, pineapple, red pepper and honey-pecan vinaigrette
fried and tossed in arugula and grated parmesan with a lemon garlic vinaigrette
baked in a brown butter almond shortbread crust with creole meunière sauce
served with a lemon-butter beurre blanc
parmesan encrusted asparagus topped with jumbo lump crab
bronzed shrimp tossed in a mild pepper butter sauce and served with bread to dip
crawfish tails sautéed in saffron butter and topped with toasted goat cheese
gaido’s longest standing executive chef’s secret recipe
chef brooks’ famous seafood gumbo, a half-century in the making
small cups of gumbo, bisque and soup of the day
brushed with lemon butter and charcoal seasonings
house filet of pacific salmon stuffed with mascarpone cheese
topped with a sweet roasted corn relish
sautéed red snapper dusted in a parmesan cheese seasoned flour
finished with brown butter and a squeeze of lemon
yellow fin tuna dusted with cajun seasonings and seared on a cast iron skillet
14 ounce double-cut coated in a garlic cracker crust
sautéed and topped with a creamy mushroom marsala sauce
seared on a cast iron skillet, finished with a roasted garlic compound butter
seared on a cast iron skillet, finished with a roasted garlic compound butter
blackened bone-in ribeye
gulf shrimp tossed in an avocado-pepper cream sauce
parmesan asiago cream sauce with crayfish
buttered jumbo lump mixed with pepper and spices
fresh gulf shrimp prepared fried, grilled, blackened
bay shrimp blended in a remoulade dressing atop a bed of greens and sliced tomatoes
smooth southern grits and grilled shrimp lightly drizzled with a sweet and smokey chipotle glaze
a rich carbonara sauce served in a creamy blend of tiny pasta pearls, topped with shaved parmesan
gulf shrimp wrapped in home made seafood stuffing
bacon wrapped, stuffed with pickled jalapeno and cheese, then basted with a brown sugar-chipotle glaze
jumbo lump sautéed in butter
gaido’s classic au gratin sauce with fresh gulf jumbo lump crab meat, baked until golden brown
roasted coconut coating with a poblano pear chutney
grilled, blackened or fried
premium gulf shrimp, seasonal seafood, tenderloin of texas catfish and stuffing balls
charcoal grilled gulf shrimp, deep sea scallops and tenderloin of:
deep, dark and loaded with chocolate, baked in our kitchen and served warm with blue bell vanilla ice cream. desserts available with full course meal
served with housemade berry sauce and whipped cream.desserts available with full course meal
chilled vanilla custard topped with caramelized sugar and fresh fruits. desserts available with full course meal
our own blend of imported belgian white and burgundy chocolate. served with our housemade whipped cream. desserts available with full course meal
served warm with cowboy bourbon sauce and blue bell vanilla ice cream. desserts available with full course meal
blue bell vanilla, rolled in toasted pecans and topped with housemade chocolate sauce and whipped cream. desserts available with full course meal
thin layers of angel food cake and sweet ricotta-white chocolate cream, served with gaido’s housemade raspberry sauce. desserts available with full course meal
fresh florida key lime topped with our tangy cheesecake filling and a tart mint key lime sauce. desserts available with full course meal
served with fresh fruit and housemade whipped cream
blue bell vanilla, raspberries, chambord liqueur and whipped cream
banana bread sautéed in brown sugar and butter, served with vanilla ice cream and drizzled with vanilla rum crème anglaise
vanilla, chocolate, peppermint
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.