Sharky's Beachfront Restaurant

Popcorn shrimp fried crispy brown and tossed in Sweet Thai Chili sauce.

A bountiful basket of fried tenders served with your choice of sauce.

Breaded Mozzarella cheese sticks, deep fried and served with Marinara sauce.

Hand breaded to order and fried crispy. Served with Marinara sauce.

Shrimp marinated in Lime juice with diced tomatoes, cilantro, cucumbers, onions, jalapenos, salt and pepper (this appetizer is served cold). Served with Tortilla Chips.

Hand battered & deep fried, served with Ranch dressing.

A Gulf Coast classic, a ½ lb. of jumbo shrimp boiled with Old Bay seasonings and lager beer. Chilled and served with lemons & cocktail sauce.

Our “World Famous” bite size pieces of fish breaded and fried golden brown. Served with Tartar Sauce.

A sampler for everyone to share. Cheese Sticks, Shark Bites, fried pickles & onion rings.

A pile of beer battered sweet onion rings served with Chipotle Ranch.

Locally caught Alligator that is breaded and fired golden brown. Served with Spicy Remoulade.

Iceberg lettuce, shredded cheese, sliced cucumbers, red onions & grape tomatoes.

Chopped Romaine lettuce tossed with shredded Parmesan cheese, croutons & Caesar dressing.

Grilled filet of Cobia with a Mango sauce over Arcadian Mix with diced mango, seasonal berries & walnuts, all tossed in Pineapple vinaigrette.

Blackened chicken over sliced red onions, tomatoes, seasonal berries Bleu cheese crumbles & Arcadian mix tossed in Balsamic vinaigrette.

An ice cold wedge of Iceberg lettuce with Cherry Tomatoes, Candied Walnuts, dried Cranberries, Bacon, and Applewood smoked Bleu Cheese. Served with Bleu Cheese dressing and a balsamic reduction drizzle.

Generous portion of fried popcorn shrimp on a hoagie roll, served with lettuce & tomato.

A Beach Burger topped with Monterrey Jack cheese, grilled pineapple, and our sweet Teriyaki glaze. Served with lettuce, tomato, red onion slices & pickles.

½ Dz. Oysters baked with garlic butter & Parmesan cheese.

½ Dz. Add jalapeños to the traditional baked.

½ Dz. Oysters baked with shredded Cheddar Jack cheese & bacon bits.

Two tacos full of fried shrimp with Cilantro Cream, shredded cabbage, cheese & pico de gallo in flour tortillas.

A local favorite, a Grouper filet blackened, grilled or fried topped with Mango Salsa, Buerre Blanc, or Pan-Asian Sauce.

Blackened or Grilled Swordfish topped with Mango Salsa, Beurre Blanc, or Pan-Asian Sauce.

Blackened, Grilled or Fried Mahi Mahi topped with Mango Salsa, Beurre Blanc, or Pan-Asian Sauce.

For the big appetite, Redfish & Gulf shrimp prepared grilled or blackened, crab cakes and 1/2lb of steamed Snow Crab legs.

Blackened filet of Redfish served over Garlic Mashed Potatoes, topped with Lemon Beurre Blanc.

A scoop of Triple Cheese Grits topped with sautéed Jumbo Shrimp with peppers, onions & Tasso Gravy.

A true Southern favorite. Boneless filets of fried Catfish served with triple cheese grits and hushpuppies.

Sliced grilled chicken breast served over Penne pasta tossed in a Pesto Alfredo sauce.

Sautéed Gulf Shrimp along with Andouille sausage tossed with Penne pasta in Marinara sauce.

Bay Scallops in mushroom cream sauce flavored with garlic & fresh Thyme, Swiss and Jack cheeses and fresh bread crumbs.

A full pound of succulent, meaty Snow Crab legs steamed and served with melted butter.

Today’s fresh fish selected by our chef “stuffed, baked, and smothered” served with choice of side.

A BIG pile of clam strips fried golden brown.

A tangy favorite served with a dollop of whipped cream.

Popcorn Shrimp