The best of the best! A sampling of Charbroiled Oysters, Oysters Bienville, Oysters Rockefeller, and Oysters Orleans.

Half Shell's signature oysters! Charbroiled over an open flame with our unique white wine, butter, garlic and herb sauce, and Parmesan cheese.

Our award winning oysters! Charbroiled over an open flame and basted with our New Orleans style smoky Cajun sauce and Parmesan cheese.

Oysters Bienville topped with our signature Orleans sauce and Parmesan cheese.

Topped with an herb, mushroom, Gulf blue crab meat, Gulf shrimp, bacon, and Italian bread crumb mixture. Baked with Parmesan cheese.

Topped with fresh spinach, cream cheese, herbs, and Pernod. Baked with Parmesan cheese.

Half Dozen / Dozen

Fried green tomatoes layered with Gulf blue crab cakes. Topped with Gulf blue crab ravigotte, green onions, and diced tomatoes.

Peel and eat Cajun boiled large Argentinian Reds served with hot drawn butter. Served as a half-pound or three-quarter pound.

Gulf blue crab claws hand-breaded and fried golden. Served with cocktail sauce. Or have them sauteed Orleans style or Charbroiled (gf)!

Gulf blue crab meat and Gulf shrimp in a creamy blend of five cheeses, onion, celery, herb panko. Served chilled or hot with toasted baguette slices.

Large six ounce hand-crafted crab cake made from Gulf blue crab blended with vegetables and seasonings, Grilled and topped with Gulf blue crab ravigotte and Parmesan.

Canadian snow crab claws sauteed in our Orleans sauce. Served with hot drawn butter, Or try our Charbroiled sauce (GF)!

Sliced filet and ribeye with sauteed mushrooms, onions, green bell peppers, and a five cheese blend in a flour tortilla. Topped with chives and diced tomatoes. Served with homemade Dijon horseradish.

Gulf shrimp or boneless wings, fried golden and tossed in our unique sweet and spicy Voodoo sauce, Topped with chives.

Grilled portabella mushrooms stuffed with Gulf blue crab, Gulf shrimp, peppers, and spinach. Garnished with lemon aioli and Parmesan cheese.

Peel and eat Cajun boiled large Argentinian Reds served with hot drawn butter. Served as a half-pound or three-quarter pound.

Gulf shrimp, crawfish, Gulf blue crab meat, corn, peas, and carrots in a traditional pot pie filling topped with a golden buttermilk crust.

Hand-battered and dusted Gulf shrimp in a seasoned corn flour and fried golden. Also available grilled (GF)!

Hand-battered and dusted in Gulf oysters in seasoned corn flour and fried golden.

Cheddar cheese grits smothered in a smoky bacon cream sauce with Gulf shrimp. Topped with shredded Parmesan, chopped bacon, and green onions.

French bread, Boudin ball, French fries, and jalapeno hushpuppies served with your choice of 2, 3, 4, or 5 of the following: Fried Gulf Shrimp, Grilled Argentinian Red Shrimp, Fried Crawfish Tails (import), Seafood Stuffed Portabella, Charbroiled Gulf Oysters, Grilled or Fried Catfish, Grilled Gulf Blue Crab Cake, Fried Gulf Oysters(+6)

Bronzed redfish served over a bed of grilled asparagus and Cajun boiled mashed potatoes, topped with Argentinian Red shrimp sauteed in a white wine cream sauce and Parmesan cheese.

Blackened redfish topped with Gulf shrimp sauteed in our original Orleans sauce. Topped with Gulf blue crab meat and Parmesan cheese.

Fried redfish topped with a creamy Gulf blue crab meat and Gulf shrimp au gratin.

Pecan encrusted mahi over cheddar cheese grits and topped with sauteed Gulf shrimp in a smoky bacon cream sauce and Parmesan cheese.

US farm-raised hand-breaded catfish. Served with your choice of cocktail or tartar. Also available grilled (GF)!

Blackened US farm-raised catfish over a bed of white rice. Topped with Gulf shrimp, crawfish (import), and mushrooms in a cream sauce with Parmesan cheese.

Your choice of any of our fish selections grilled or blackened. Served with lemon aioli. Current selections include Redfish, Mahi Mahi, Yellowfin Tuna, and Fish of the Day (market).

Gulf shrimp, crawfish (import), and mushrooms tossed with linguini and creole Alfredo. Topped with Gulf blue crab meat and Parmesan cheese.

Linguini tossed with creole Alfredo, topped with fresh grilled chicken and Parmesan cheese.

Linguini tossed with creole Alfredo, topped with Argentinian Red shrimp and Parmesan cheese.

Fresh chicken coasted in chopped almonds and seasonings, paneed, and drizzles with roasted red bell pepper aioli.

13oz USDA Choice ribeye seasoned, chargrilled, and topped with a creamy Gulf blue crab meat and Gulf shrimp au gratin.

13oz USDA Choice ribeye seasoned and chargrilled. Topped with Orleans sauce.

USDA Choice tenderloin topped with Gulf shrimp sauteed in our Orleans sauce. Topped with Gulf blue crab meat and Parmesan cheese.

USDA Choice tenderloin seasoned and chargrilled.

Half Shell's own slow cooked with Andouille sausage. Topped with white rice and served with a hushpuppy,.

Half Shell's own blend of crawfish (import), Gulf blue crab meat and corn in a cream base with creole seasonings.

Half Shell's own, Gulf shrimp, Gulf blue crab meat, and Andouille sausage in a dark filé roux. Topped with white rice.

Romaine and spring mix, goat cheese, toasted almond slices, chives, tomatoes, and shredded carrots. Served with our signature roasted garlic balsamic house vinaigrette.

Romaine and spring mix, grape tomatoes, sliced red onions, Monterey Jack and cheddar cheese blend, and croutons.

Romaine hearts and croutons tossed in our homemade Caesar dressing. Topped with shredded Parmesan cheese.

Fresh chicken coated in chopped almonds and spices then panéed. Served over a garden salad.

Roasted Garlic Balsamic Vinaigrette, Ranch, Blue Cheese, Honey Mustard

Almond Encrusted Chicken, Grilled Argentinian Red Shrimp, Fried or Voodoo Shrimp, Grilled Chicken, Yellowfin Tuna

Sliced USDA Choice filet and ribeye, topped with sautéed mushrooms, onions, green bell peppers, and melted Provolone cheese pressed in a French baguette. Served with Au Jus and Dijon horseradish.

Fresh chicken fried golden and tossed in our unique sweet and spicy Voodoo sauce. Topped with your choice of cheese on a brioche bun.

A blend of ground chuck, brisket, and short rib seasoned, grilled, and topped with Provolone cheese. Served on a brioche bun. Add bacon (+1.5)

Gulf Shrimp fried golden and tossed in our unique sweet and spicy Voodoo sauce.