Gaido's Menu

Cocktail shrimp and crab meat tossed with avocados and hearts of palm.

American red snapper, gulf shrimp, and jumbo lump crab marinated in fresh squeezed lime, cilantro, and avocado.

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.

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

Jumbo asparagus coated in parmesan flour, topped with jumbo lump crab, and finished with lemon beurre blanc.

Hand battered jumbo onion rings with creamy horseradish sauce.

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

Romaine hearts, grated parmigiano-reggiano and croutons.

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.

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

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

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

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

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

Premium gulf shrimp, seasonal seafood, tenderloin of Texas catfish, and stuffing balls.

5 jumbo gulf shrimp stuffed with our signature crab cake, baked, then finished with lemon butter sauce.

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

Fried to a crisp in our house made wade seasoning 2 pcs.

Grilled, blackened, or fried.

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

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

Distinctive, moist, sweet, mild flavor and less flake than other white fish, dredged in our house-made cornmeal and lightly fried.

Signature gulf catch - lean, moist meat with distinctive sweet, nutty flavor, coated in parmesan flour and pan sautéed.

Our signature lemon butter sauce.

Shellfish of your choice poached in garlic butter with sweet peppers.

Charcoal-grilled chicken with wild mushroom swiss cheese cream sauce.

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.

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

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

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

Two bacon-wrapped shrimp stuffed with jalapeño and cheese.

1 pc.

Five house-made shrimp stuffing balls fried to perfection.

Two fried shrimp wrapped in seafood stuffing.

Served with house-made berry sauce and whipped cream.

Served warm with cowboy bourbon sauce and hey Mikey's vanilla ice cream.

Hey Mikey's vanilla ice cream rolled in toasted pecans and topped with house-made chocolate sauce and whipped cream.

Thin layers of angel food cake and sweet ricotta-white chocolate cream, served with Gaido's house-made raspberry sauce.

Fresh Florida key lime topped with our tangy cheesecake filling and a tart mint key lime sauce.

Hey Mikey's vanilla ice cream, raspberries, chambord liqueur and whipped cream.

House-made recipe served with Hey Mikey's vanilla ice cream.