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35° 6’ 4.8524” n Sharky’s now serves Saturday &

89° 51’23.7596” w Sunday Brunch. $2 Mimosa & bloody
mary
STARTERS
Blackened “Sashimi” Tuna Bacon-Wrapped Grilled Shrimp
Pan-seared and served over greens with spicy sesame vinaigrette 11 Served with remoulade dipping sauce 9
Coconut Crusted Gulf Shrimp Coastal Calamari
Jumbo shrimp breaded, rolled in coconut, fried and served with orange-mango With Thai sweet & sour 8.5
marmalade 8.5 New England Clam Chowder
Sharky’s Crab Cakes Cup 4.5 Bowl 6
Lump crab, a hint of mustard, sautéed, and served with seasonal greens 12 Seafood Gumbo
Tempura Battered Mushrooms Cajun style with shrimp, oysters, sausage, and ham served over
Served with horseradish sauce 7 steamed rice. Cup 6 Bowl 8.5
Artichoke & Spinach Dip
Spinach, artichokes, and crème cheeses 8.5 Grilled & BAKED OYSTERS
Sharky’s favorites from the Gulf Coast
SEAFOOD BAR
Oysters Monterey
Steamed Jumbo Shrimp Lump crab, sherry, and Monterey Jack cheese
Served with Old Bay Seasoning and drawn butter straight from the steamer The Crumbly Bacon Oyster
half lb. 9.5 one lb. 17.5
Bacon, capers, bay scallops, and parmesan cheese
Jumbo Shrimp Cocktail Oysters Bienville (Sharky’s Version)
Steamed then chilled ice cold 10.5
Chopped shrimp, mushrooms, and garlic topped with Vermont cheddar
Steamed Crab Legs Oysters Rockefeller
Served with drawn butter and fresh lemon
Spinach, bacon, parmesan cheese, shallots and garlic
Opilio Snow one lb. 13.5
Red Kin g one lb. 24.5 half dozen 9.5 dozen 18
Mussels Sharky’s Oyster Combo
1 lb. sautéed in a garlic and white wine sauce 9 Can’t make up your mind - Choose all 3
Oysters on the half shell Apalachicola oysters from Florida half dozen 10.5 dozen 19
Single 2 half dozen 9 dozen 15.5 Char Grilled Cajun Oysters
Grilled in cajun garlic butter and topped with herbed parmesan cheese
half dozen 9.5 dozen 17.5
SALADS & Pasta
Sharky’s House Salad
Served with balsamic vinaigrette or any homemade dressing 5.5 SHARKY’S FRESH CATCH
add blue cheese crumbles .75 Served with 2 sides and flavor of your choice
Greek Salad Flavors
Kalamata olives, cucumber, bell pepper, onion, tomatoes and Feta cheese 7.5 Mediterranean – Oscar Style (add 5)
Our Classic Caesar Salad Citrus Herb Butter—Creole Cream Sauce—Thai Coconut Curry
Hearts of Romaine, shaved Romano, creamy dressing, and garlic croutons 7.5
Wedge of Iceberg
Iceberg wedge, bacon, tomatoes, sweet onion, blue cheese crumbles, blue
cheese oregano dressing 8
“Sashimi” Tuna Salad
“Sashimi” tuna seared and lightly seasoned over seasonal greens with feta We fly in the freshest fish daily for your dining pleasure.
crumbles 12 Please enjoy today’s selection.
Coconut Shrimp Salad Served grilled, sautéed, blackened, or fried
Four coconut shrimp served over seasonal greens with mango salsa and honey
glazed grilled pineapple, tossed in mango champagne vinaigrette dressing 13
Add to Any Salad
Grilled or Fried Chicken 3 Fried Oysters 5 Grilled Shrimp 5

Emerald Coast Seafood Pasta

Linguine with clams, mussels, scallops, and shrimp tossed in garlic, olive oil
and white wine 17 SHARKY’S GULF SPECIALTIES
Served with your choice of 2 sides
Beef, fowl & pork
Fried Seafood Platter
Served with your choice of 2 sides Jumbo Shrimp - Sweet Bay Scallops - Oysters – Grouper – Fried Crab Cake 23
8 ounce Buckhead Filet 23 Grilled Seafood Platter
Served with Maitre d’ butter Jumbo Shrimp – Sweet Bay Scallops – Fresh Mahi–Sautéed Crab Cake 25
Served with choice of Citrus Herb Butter, Mediterranean,
18 ounce Certified Angus Beef Cowboy Ribeye 29 Creole Crème, or Thai Coconut Curry Sauce
Served with Maitre d’ butter
Cheese Grits and Shrimp
Grilled Chicken Breast Fried Vermont cheddar cheese grits and bacon-wrapped shrimp 18
Topped with lemon caper sauce 13
Complements - Add
U.S. 98 Catfish
Fried catfish fillet smothered in a Cajun crawfish cream sauce 15
Grilled or Fried Shrimp 5
1 lb. Opilio Snow Crab 12.5 Grouper Ponchartrain
1 lb. Red King Crab 24.5 Grilled grouper topped with a soft shell crab and covered in béarnaise sauce 35
Lobster Tail 26
The following Gulf Specialties may be prepared
14 oz. double Cut Bone in French Pork Chop 22
fried, blackened or sautéed.
Sweet chili pineapple honey glaze
Jumbo Gulf of Mexico Shrimp 16
Fresh Apalachicola Oysters 17
PO BOYS AND SANDWICHES Florida Bay Scallops 17
Served with cole slaw and fries Lobster Tail
Fried, grilled, or steamed 29
Fried Po Boys
Oyster 10.5 Shrimp 9.5 Catfish 9.5 Soft Shell Crab 16.5
Fish Tacos
Flour tortillas filled with grilled fish, and topped with mango salsa, cilantro sour Sides
cream, and shredded lettuce 10.5
French Fries – Fried Cheese Grit Croquette- Cole Slaw
Sharky's 10 ounce Burger Creamed Spinach - Onion Straws - Steamed Rice Pilaf
Hand-pattied and served with choice of Vermont cheddar or Monterey Jack and
Red Beans & Rice– Fresh Green Beans – Baked Potato
bacon on a Kaiser bun 8.5
Grilled Asparagus – 5.5 substitute 2.5
Chicken Sandwich Baked Potato Loaded - 1
Grilled or blackened chicken breast topped with lettuce, tomato, pickle, onion
Additional Sides – 3
and Cajun mayo on a soft roll 8.5
To Any Entrée add a Sharky’s House Salad 2
Grilled Tuna Sandwich
To Any Entrée add a Caesar Salad 3
Served on a Kaiser roll with KimChee slaw and mango sweet chili aioli 12
To Any Entrée add a Greek Salad 3
** - Thoroughly cooking foods of animal origin; such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of food bourne illness.
Individual with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.
Parties of 8 or more automatically add 18%
 Coastal COCKTAILS
Strawberry Lemon Drop A Day at the Beach
Fresh lemons and strawberries with Skyy vodka 8.5 Malibu Coconut Rum, Amaretto and fresh orange juice 8
Pensacola Beach Dirty Oyster Martini
Imaginative Peach puree and Grey Goose vodka 9 Stoli Vodka, olive juice and a fresh shucked oyster 10
Apalachicola Apple Tini Deep Freeze
Apple nectar with Skyy vodka and a sparking finish 8 Bacardi Coco, Pina Colada, hint of blue, frozen 8.5
Golden Margarita Dirty Banana
901 tequila, Cointreau and fresh lime topped with Grand Marnier 9.5 Rum, Tia Maria, Bailey’s and fresh banana; frozen 9
Pineapple Martini Miami Vice
Sharky’s “World Famous” fresh pineapple infused martini 8.5 Half Pina colada – Half Parrot Bay strawberry daiquiri; frozen 8

Wine by the glass

Freixenet “Carta Nevada” Brut N/V, Spain 7 Relax, Riesling, Germany 7
Sofia Blanc De Blancs, Monterey County 10 Flying Fish, Riesling, Washington 8
Bollini, Pinot Grigio, Italy 8 Salmon Creek, Pinot Noir, Mendocino 7
Santi “Sorteselle” Pinot Grigio, Italy 8 Castle Rock, Pinot Noir, Sonoma Coast 8
Ferrari-Carano, Fume Blanc, Sonoma County 8 Distant Bay, Merlot Washington 6
Snoqualmie, Sauvignon Blanc, Columbia Valley 6 Sterling “Vinter’s Collection” Central Coast 9
Oyster Bay, Sauvignon Blanc, Marlborough 8 Liberty School, Cabernet Sauvignon, Paso Robles 9
Brancott, Sauvignon Blanc, New Zealand 10 Silver Palm, Cabernet Sauvignon, north coast 10
Windmill, Chardonnay, California 8 Veramonte, Cabernet Sauvignon, Chile 8
Oak Grove, Chardonnay, California 6 Renwood, Zinfandel, Sierra Foothills 7
Kendall Jackson, Chardonnay, Sonoma County 9 Two Oceans, Shiraz, South Africa 6
Twin Vines Vinho Verde, Portugal 6 Ménage A Trois, Red Blend, California 8

WINE BY THE BOTTLE

SPARKLING PINOT NOIR
Freixnet “Carta Nevada” Brut N/V, Spain 24 Salmon Creek, Mendocino 27
J Wine Company “Curee 20” N/V, Sonoma County 48 Castle Rock, Sonoma Coast 31
Erath, Oregon 48
PINOT GRIGIO/PINOT GRIS Brandborg “Love Puppets”, Oregon 64
Santi “Sorteselle” Pinot Grigio, Italy 31
King Estate “Signature” Pinot Gris, Oregon 35 MERLOT
Bollini, Pinot Grigio, Italy 31 Distant Bay, Washington 23
Santa Margherita, Pinot Grigio, Italy 45 Sterling “Vinter’s Collection” Central Coast 35
Chateau St. Michelle, Washington 35
SAUVIGNON BLANC Markham, Napa Valley 48
Snoqualmie, Columbia Valley 23
Oyster Bay, Marlborough 31 CABERNET SAUVIGNON
Brancott, New Zealand 39 Liberty School, Paso Robles 35
Chasing Venus, New Zealand 49 Veramonte, Chile 31
Duckhorn, Napa Valley 66 Franciscan Oakville Estate, Napa Valley 49
Hogue Reserve, Washington 54
CHARDONNAY Jordon, Alexander Valley 97
Oak Grove, California 23 Silver Palm, North Coast 39
Kendall Jackson, Sonoma County 35
Windmill, California 31 OTHER RED WINES
Sonoma Cutrer “Russian River Ranches” 40 Renwood, Zinfandel, Sierra Foothills 24
Cambria, Katheryn Vineyards 53 Two Oceans, Shiraz, South Africa 21
Ménage A Trois, Red Blend, California 31
OTHER WINES Tapiz, Malbec, Argentina 36
Twin Vines Vinho Verde, Portugal 22 St. Francis Sonoma Red, Sonoma County 33
Ferrari-Carano, Fume Blanc, Sonoma County 31
Flying Fish, Riesling, Washington 31 Sake
Conundrum, California 48 Ginjo 18
St. Michelle “Nellie’s Garden” Dry Rose, Nigori 14
Columbia Valley 35 Zipang 14
Relax, Riesling, Germany 27

DOMESTIC BOTTLES & Drafts (pints)

IMPORTS & MICROBREWS BOTTLES Drafts (pints)
Budweiser – St. Louis 3 Blue Moon 4
Beck’s –Germany 4 Bud Light – St. Louis 3 Sierra Nevada 4
Corona – Mexico 4 Miller Lite – Milwaukee 3 Newcastle 5
Dos Equis Amber – Mexico 4 Bud Light Lime – St. Louis 3 Land Shark 4
Abita Purple Haze – Louisiana 4 Coors Light – Golden, CO 3
Kirin Ichiban – Japan 16oz. 6 Michelob Ultra – St. Louis 3.5
Bass – United Kingdom 4 Sam Adams – Boston 4
Heineken – Holland 4 Yuengling Lager – Pottsville, PA 3
Pacifico – Mexico 4
Amstel Light – Amsterdam 4
Guinness – Ireland 5 DESSERTS
Stella Artois – Belgium 4
Kona Longboard – Hawaiian 4 Ask your server for today’s
Non-Alcoholic Beck’s – Germany 4 selection of homemade desserts.
** - Thoroughly cooking foods of animal origin; such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of food bourne illness. Individual with certain health conditions may be at a
higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.
Parties of 8 or more automatically add 18%