Walt's Fish Market Restaurant Menu

CHUNKS OF MAINE LOBSTER TOSSED IN SEASONED FLOUR AND LIGHTLY FRIED. SERVED WITH A KEY LIME MUSTARD DIPPING SAUCE

FOUR GROUPER & SNAPPER FRITTERS THAT INCLUDE MIXED PEPPERS, CITRUS AND ISLAND SPICES. SERVED WITH PINEAPPLE REMOULADE

gf JUMBO WHITE SHRIMP TOSSED IN MEDITERRANEAN SEASONINGS AND SEARED. TOPPED WITH PICO DE GALLO, COTIJA CHEESE AND ADOBO HONEY AIOLI

SERVED WITH WHIPPED HONEY BUTTER

DELICIOUS PEI MUSSELS STEAMED AND TOSSED IN OUR HOUSE-MADE CARIBBEAN COCONUT SAUCE. SERVED WITH TOASTED BREAD

GF JUMBO WHITE SHRIMP SERVED WITH COCKTAIL SAUCE AND A GRILLED LEMON |

PLAIN, OLD BAY, GARLIC BUTTER OR O.B.G.

SEA SCALLOPS WRAPPED IN THICK CUT BACON AND BAKED UNTIL CRISPY. TOPPED WITH COCONUT PINEAPPLE SALSA | PRICED DAILY

BITE SIZED GROUPER PIECES LIGHTLY PANKO FRIED AND TOSSED IN OUR HOUSE-MADE SWEET AND ZESTY FIRECRACKER SAUCE

STEAMED WITH CELERY, ONION, AND GARLIC BUTTER. SERVED WITH TOASTED BREAD.

GF

HAND BREADED WHITE SHRIMP WITH PANKO BREAD CRUMBS, FRIED UNTIL GOLDEN BROWN, AND SERVED WITH COCKTAIL SAUCE AND A LEMON

GROUPER COOKED TO YOUR LIKING, SERVED ON CIABATTA BREAD WITH LETTUCE, GRILLED TOMATO, CRISPY ONIONS, AND KEY LIME TARTAR SAUCE. CHOICE OF ONE SIDE. PRICED DAILY

RICH CREAMY CLAM CHOWDER TOPPED WITH BACON AND CHIVES

RICH CREAMY LOBSTER BISQUE SERVED WITH FRESH BREAD |

ROMAINE LETTUCE TOSSED IN OUR HOMEMADE CAESAR DRESSING WITH GARLIC CROUTONS AND PARMESAN CHEESE |

GF MIXED GREENS WITH PINEAPPLE, MANDARIN ORANGES, STRAWBERRIES, PANCETTA, GOAT CHEESE AND TOASTED ALMONDS. SERVED WITH SEASONAL FRUIT INFUSED POPPYSEED DRESSING

PRICED DAILY

PRICED DAILY

PRICED DAILY

PRICED DAILY

PRICED DAILY

gf Priced Daily

gf Seasonal

gf Priced Daily

DINNER FOR TWO! SNOW CRAB, SHRIMP, MUSSELS, CORN, AND RED POTATOES. STEAMED O.B.G STYLE Priced Daily

CATCH OF THE DAY COOKED THE WAY YOU LIKE, TOPPED WITH CRAB MEAT AND LEMON CREAM. SERVED WITH GRILLED ASPARAGUS AND ROASTED RED POTATOES

GROUPER FILET AND SEA SCALLOPS GRILLED AND TOPPED WITH A CHARDONNAY HERB SAUCE. ACCOMPANIED BY A BACON POTATO HASH AND SOUTHERN STYLE CORNBREAD

SHRIMP, BAY SCALLOPS, AND MUSSELS SAUTÉED AND TOSSED IN A CREAMY ALFREDO SAUCE WITH PAPPARDELLE PASTA

gf RED SNAPPER FILET, 5OZ LOBSTER TAIL AND SEA SCALLOPS GRILLED TO PERFECTION. ACCOMPANIED BY GARLIC PARSLEY POTATOES AND CARROTS ROASTED IN HONEY AND GARLIC

gf GROUPER FILET BLACKENED AND SERVED OVER A BED OF COCONUT LIME JASMINE RICE, TOMATO, CHOPPED LETTUCE AND CORN SALSA. DRIZZLED WITH GARLIC AIOLI

gf MAHI-MAHI COOKED TO YOUR LIKING, SERVED IN A CORN TORTILLA WITH CITRUS SLAW, MEXICAN CHEESE, AND SALSA VERDE. ACCOMPANIED BY ISLAND RICE

SEA SCALLOPS SEARED WITH RASPBERRY CHIPOTLE SPICES AND TOPPED WITH GOAT CHEESE, BASIL AND RASPBERRY PRESERVES. SERVED OVER GARLIC MASHED POTATOES AND ASPARAGUS | PRICED DAILY

SKEWERED JUMBO WHITE SHRIMP, ONION, AND BELL PEPPER GRILLED AND TOPPED WITH CHIMICHURRI BUTTER. SERVED WITH ISLAND RICE AND ASPARAGUS

RIBEYE GRILLED TO THE TEMPERATURE OF YOUR LIKING, TOPPED WITH DEMI-GLACE, AND ACCOMPANIED BY GRILLED ASPARAGUS AND GARLIC MASHED POTATOES

CHICKEN BREAST MARINATED, GRILLED, AND TOPPED WITH MOZZARELLA, GRILLED TOMATO, BASIL, AND BALSAMIC. SERVED OVER SAUTÉED GNOCCHI, GRAPE TOMATO, SHALLOT, AND ASPARAGUS