Gaido's Menu

Hey Mikey's Vanilla Ice Cream, Crème de Menthe and Crème de Cacao

A Blend of Hey Mikey's Chocolate Ice Cream and Amaretto

Fried and tossed with warm lemon vinaigrette, tomatoes, and parmesan cheese, served with creamy basil marinara

Chilled Gulf soldier shrimp served with cocktail sauce and remoulade

Chilled jumbo lump crab served over freshly sliced avocado with fresh-made remoulade

Our signature lump crab cake made with jumbo lump, panko bread crumbs, then topped with fresh jumbo lump crab and beurre blanc

Oysters on the half shell, chilled Gulf shrimp, jumbo lump crab salad, chilled Blue crab claws, served with traditional sauces

Cocktail shrimp and crab meat tossed with avocado, hearts of palm, and creamy chipotle-cilantro dressing

Hand battered jumbo onion rings with creamy horseradish sauce

Four jumbo Gulf shrimp, jumbo lump crab, tossed in a garlic-herb sauce and served with pepper cheese crostini

American Red Snapper, Gulf shrimp, and jumbo lump crab marinated in fresh squeezed lime, cilantro, and avocado

Jumbo lump crab featured in a three-cheese bacon spinach dip

Fresh romaine lettuce, tomatoes, cucumber, green onion, kalamata olives, capers, salonika peppers, feta cheese, oregano, and Greek dressing

Mixed field greens, house made croutons, julienne carrots, cherry tomato, red onions

Bay shrimp, onions, celery, egg, fresh herbs and spices, all tossed in our house made remoulade dressing

Thinly sliced blackened top sirloin served over mixed field greens, house made croutons, julienne carrots, quartered tomatoes, crisp fried onion strings, and house made creamy blue cheese dressing

Iceberg, bacon, red onion, cherry tomatoes, green onion, and chunky blue cheese dressing

Thibodeaux, Louisiana-inspired hearty gumbo with okra, shrimp, and spices

Seafood cream base with baby shrimp and pureed tomatoes, carrots, onions and spices

Chef’s featured soup, ask your server for details

5 Jumbo Gulf shrimp stuffed with our signature crab cake, baked, then finished with lemon butter sauce

Charcoal-grilled Gulf shrimp, deep sea scallops, and tenderloin of Mahi Mahi

Bacon-wrapped shrimp stuffed with pickled jalapeno and cheese then fried and basted with brown sugar-chipotle glaze

Fresh Gulf shrimp prepared fried, grilled, or blackened

Charcoal-grilled Gulf shrimp, deep sea scallops, and tenderloin of Snapper

Fried to a crisp in our house-made Wade seasoning

Lean, moist, flaky, cooked skin side down “on the shell” and finished with champagne beurre blanc

Medium-firm texture with large flakes and moderate moisture content, brushed with lemon garlic butter and dusted in traditional charcoal seasonings

Signature Gulf catch—lean, moist meat with distinctive sweet, nutty flavor, coated in Parmesan flour and pan sautéed

Medium-mild flavor with very firm texture and large flakes, dusted with Cajun seasonings and seared on a cast iron skillet

Chicken Sapporito topped with house-made marinara and fresh mozzarella, then baked until golden brown with Angel Hair Marinara

Bone-in black angus rib eye seared on a cast iron skillet and topped with a roasted garlic compound butter

Seared on a cast iron skillet with roasted garlic compound butter

14-Ounce double cut, coated in garlic cracker crust, pan-sautéed and finished with roasted garlic compound butter

Seared on a cast iron skillet with roasted garlic compound butter

Oven roasted tomatoes with fresh mozzarella and homemade basil pesto tossed in fettuccine pasta

Crawfish tails cooked with asiago cheese sauce, tossed in fettuccine with grated parmigiana-reggiano

Grilled shrimp, scallops, jumbo lump crab, angel hair, garlic cream sauce, spinach, roasted cherry tomatoes, fresh herbs, parmigiana reggiano

Blue cheese grits and grilled shrimp lightly drizzled with sweet, smoky chipotle sauce