Brie, gruyere, smoked cheddar, drunken goat, capocalla, chorizo, felino salami, fig balsamic perserves, walnuts, truffle honey, flatbread crackers


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

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

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

Chipolte lime aioli, fresh salsa, petit greens, chili oil

Fresh hand-chopped Meyer all-natural tenderloin, capers, shallots and dijon mustard

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

Shrimp, fresh fish, clams, cream, Nueske's bacon, mirepoix, diced potatoes. 

Fresh lobster claw meat, cocktail sauce, fresh lemon.


Chopped hearts of romaine, fresh parmesan, cracked black pepper, crispy house made croutons, Caesar dressing

Hard boiled eggs, Nueske's bacon, pickled red onions, cracked black pepper, housemade creamy buttermilk blue cheese dressing. 

Julienne red onions, feta cheese, fresh watermelon, English cucumber tossed in mint, simple syrup on a bed of arugula

Assorted heirloom tomatoes, fresh burrata, Maldon sea salt, Arbequina Olive Oil, 18-year-old balsamic vinaigrette, fresh petitie basil. 


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
6 oz 39.00
8 oz 49.00
Add Madeira Mushroom Sauce 2.00
Add Au Poivre Sauce 2.00

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

Argentinian steak rubbed, grilled asparagus, herbed compound butter, gruyere mac and cheese. 

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

Josper grilled, pesto potatoes, lemon preserves, grilled asparagus and lemon aioli 

Josper grilled, sweet potato au gratin, fig and goat cheese compound butter, French green bean almondine, pickled blackberry

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

Greek style smashed potatoes, savory herbs, sauteed spinach and beech mushrooms, chocolatier port wine reduction


Served in the shell, topped with Americaine sauce and crispy herbed parmesan breadcrumbs, roasted mushroom cheddar truffle risotto, spinach.

Potato crusted and pan-seared, romesco sauce, saffron cauliflower cous cous, roasted fennel & green onion agridulce.

Butternut squash puree, Jamacian curried cauliflower, brown butter and orange gastrique, pearl onion confit apple and celeriac gooseberry salad

Surf & Turf

Meyer Natural Angus Choice 6 oz. Filet Mignon with three beer-battered Gulf Shrimp and Chef's potato and vegetable. Substitute a Lobster Tail (add $15). 

Cavatappi pasta, summer squash, asparagus, sun-dried tomato, spinach, crimini mushroom, red pepper, spanish onion in a parmesan and feta sauce

Sauteed shrimp, creamy basil almond pesto, oven-dried tomato, crushed garlic sauteed mushrooms, shaved parmesan

Pan-seared served with roasted red potatoes, sauteed spinach with sundried tomato pesto and a peppercorn cream sauce. 

Peppercorn crusted steak medallions in an au poivre sauce, served with garlic green beans and seasoned french fries. 


Steamed edamame dusted with coarse sea salt and togarashi

Marinated with seasoned sesame dressing

1600 Harbor Drive South
Venice FL 34285
Copyright ©2017 Fins at Sharkys
All Rights Reserved

Fins Frenzy: 3 to 6 PM
Dinner: 4 to 9 PM

Regular Hours Return on Friday, 10/7

 Lunch: 11:45 AM - 2:30 PM
Dinner: 4:00 - 10:00 PM
Fins Frenzy: 4 to 6  PM

Sushi & Cocktails available
11:45 AM to 10 PM

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