DINNER | SMALL PLATES
Island Style Calamari

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

18.00
Josper Grilled Octopus

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

17.00
Tuna Tacos

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

15.00
Maryland Style Crab Cake

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

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
Seared Tuna Tataki

Lightly-seared rare Ahi tuna dressed in soy, ginger, garlic, lemon, sesame seeds and scallion. 

17.00
Oyster Chowder

Fresh oysters, chopped clams, leeks, onion, carrot, celery, potato, corn, cream, bay seasoning. 

8.00
DINNER | SALADS
Crispy Caesar

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

10.00
Florida Strawberry

Walnuts, spinach, fresh Florida strawberries, goat cheese, honey dijon vinaigrette.

12.00
Caprese

Fresh mozzarella, extra virgin olive oil, fresh basil, Molden sea salt, aged balsamic roma tomatoes.

10.00
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
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

32.00
Pork Chop, 12 oz, Bone-In, Heritage Berkshire Farm

Rosemary roasted fingerling potatoes, wild mushroom marsala ragout roasted cauliflower, lemon oil

38.00
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
George's Bank Scallops

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

38.00
American Red Snapper

Pan-seared, orange-glazed, sweet pea basil couscous, arugula salad, sundried tomato pesto, balsamic reduction 

32.00
Smoked Duck Breast, Maple Leaf Farms

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

29.00
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
Copyright ©2017 Fins at Sharkys
All Rights Reserved

 

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OPEN FOR DINE-IN & TAKE-OUT ORDERS DAILY!

Lunch: 12:00 - 4:00 PM

Dinner: 4:00 - 10:00 PM


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