DINNER | CHEESE PLATE
Cheese & Charcuterie Plate

Brie, moody blue cheese, boucheron goat cheese, mancehgo, capocolla, chorizo salami, felino salami, fig balasamic preserves, walnuts, truffled honey, crostini toast, Rennie Orchards Michigan Honey Crisp apple

25.00
DINNER | SMALL PLATES
Island Style Calamari

Crispy Rhode Island calamari, chorizo sausage, banana peppers, garlic, shallots, jalapeno cilantro aioli, aged balsamic

17.00
Josper Grilled Octopus

Cork braised Spanish octopus, Marsala reduction, spinach, shallot, fresh apple, lemon caper aioli

17.00
Hot Stone Seared Wagyu

Hand-cut A7 Wagyu beef, seared at the table on a Hot Stone, with pickled onions, Korean barbeque sauce and Maldon sea salt flakes

28.00
Tuna Tacos

Crispy wonton shells, fresh raw spicy tuna, cilantro avocado, julienne cucumber, wasabi aioli, tobiko, lemon poke sauce

15.00
Oysters Rockefeller

Chef-selected oysters, Josper baked, spinach, onions, garlic, parmesan, Nueske's bacon, Pernod and lemon caper aioli

16.00
Maryland Style Crab Cake

Jumbo lump blue crab, arugula, remoulade and crispy potato strings

17.00
Lobster Seafood Chowder

Maine lobster, shrimp, fresh fish, cream and Nueske’s bacon. Bowl served with Troyer’s Amish Swiss crouton

Cup 9.00
Bowl 14.00
Steak Tartare

Fresh hand-chopped Meyer all-natural tenderloin, anchovies, capers, shallots and dijon mustard on a toasted French baguette. 

17.00
Lobster Potato Nachos

Maine lobster, imported smoked gouda, crispy prosciutto, arugula and Yukon Gold chips

22.00
Shrimp Cocktail

Five colossal U-15 shrimp served with house-made cocktail sauce

16.00
DINNER | SALADS
Gorgonzola Romaine Wedge

Artisan romaine wedge, gorgonzola dressing, Nueske's bacon, grape tomatoes, moody blue cheese crumbles and croutons

13.00
Power Salad

Spinach, quinoa oat crunch, toasted almonds, pepitas, sunflower seeds, dried blueberries, chickpeas, tomatoes, feta cheese and white balsamic vinaigrette

11.00
Crispy Caesar Salad

Artisan romaine, fresh parmesan, cracked black pepper, crispy French baguette with Caesar dressing

10.00
Roasted Beets

Roasted red and golden beets, power greens, walnuts, Rennie Orchards Michigan Honey Crisp apple, dried fig, bruleed Boucheron goat cheese, honey dijon vinaigrette 

13.00
DINNER | RAW OYSTERS
Bluepoint, Connecticut

Big full meats, mild to medium level of salinity 

ea. 2.75
Totem Point, Washington

Big shell, full meats, briny, buttery lettuce finish. 

ea. 4.25
Lady Chatterly, Prince Edward Island

Firm meat, mild flavor, salty finish 

ea. 2.75
Wild Goose, Rhode Island

Thick shells, strong salinity, hint of mushroom lingers 

ea. 3.00
CHAR GRILLING JOSPER OVEN

The Josper oven is used as both a smoker and a grill. We use fruit wood to smoke meats and vegetables before loading it with mesquite charcoal for grilling at temperatures around 850° - 1000°

Filet Mignon, Meyer Natural Angus Choice

Balsamic espresso reduction, Chef’s selection of potato and vegetable

6 oz 36.00
9 oz 42.00
New York Strip, 14oz, Meyer Natural Angus Prime

Chef’s selection of potato and vegetable

42.00
Smoked Rib Eye, 14oz, Meyer Natural Angus Choice

Jerk-rubbed, Josper applewood smoked and grilled, served with onion straws and Chef's selection of potato and vegetable

46.00
Veal Chop, 14oz, Bone-in, Marcho Farms

Asian mushrooms, garlic, lemon, chardonnay, capers, truffle butter risotto, Chef's selection of vegetable

44.00
Surf and Turf

Six oz. Meyer Natural Angus Choice Filet Mignon paired with the choice of lobster tail (add $10), Alaskan king crab (add $7), or three beer-battered gulf shrimp and served with Chef’s selection of potato and vegetable

53.00
Faroe Island Salmon

Josper grilled, scotch mushroom sauce, wild rice and grilled asparagus

33.00
Caribbean Cobia

Jerk-rubbed, pineapple salsa, mango mint coulis, coconut risotto, grilled asparagus 

32.00
Porterhouse for Two, 36oz, USDA Prime

Crispy onion straws, Chef's selection of potato and vegetable.

89.00
Atlantic Swordfish Au Poivre

Josper-grilled, three peppercorn dijon cream sauce, Chef's potato and spinach 

32.00
CHEF'S CHOICE
Alaskan King Crab

Partially shelled, drawn butter, spinach sun-dried tomato pesto sauté, roasted red potatoes with parmesan and truffle oil

Half Pound 39.00
Full Pound 68.00
Maine Lobster Tail

Split in the shell, butter basted and roasted mushroom cheddar truffle risotto, crispy prosciutto, garlicky kale

42.00
Chilean Sea Bass

Pan seared, miso glazed, dashi seasoned edamame puree, forbidden black rice, blistered grape tomatoes, beech mushrooms with ginger, garlic, and shallots

44.00
Georges Bank Scallops

Edamame succotash with Nueske's bacon, roasted red pepper coulis and grilled asparagus

38.00
Panang Curry Marinated Cauliflower Florets

Cauliflower puree, black beluga lentils, petite arugula salad, roasted Roma tomato, grilled asparagus. 

20.00
Seafood Bouillabaisse

Shrimp, Prince Edward Mussels, fish of the day, braised fennel, fava beans, grilled potato medallions, tomato saffron broth, herbed toasted baguette, citrus zest. 

ea. 32.00
Smoked Duck Breast, Maple Leaf Farms

Roasted acorn squash, baby kale, Israeli couscous, port wine poached quince marmalade

29.00
Blackened Caribbean Mahi

Blackened, green tomato relish, blue crab risotto, Chef's vegetable

32.00
Shrimp Pesto Pappardelle

Sauteed jumbo shrimp, creamy basil pistachio pesto, sun-dried tomato, crushed garlic, sauteed mushrooms, shaved parmesan and pappardelle pasta 

30.00
SIDES AND SALADS
Edamame

Steamed edamame dusted with coarse sea salt and togarashi

6.00
Seaweed Salad

Marinated with seasoned sesame dressing

5.00

Fins at Sharky's

1600 Harbor Drive South
Venice FL 34285
941-999-3467
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All Rights Reserved

 

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Fall & Winter Hours

Lunch Daily 12:00 - 2:30 PM
Dinner Daily 4:00 - 10:00 PM
Fins Frenzy Daily 3:30 - 5:30 PM