DINNER | CHEESE PLATE
Cheese & Charcuterie Plate
25.00

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

DINNER | SMALL PLATES
Island Style Calamari
19.00

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

Josper Grilled Octopus
22.00

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

Oysters Rockefeller
16.00

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

Maryland Style Crab Cake
23.00

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

Steak Tartare
18.00

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

Shrimp Cocktail
15.00

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

Florida Stone Crab
47.00

Half pound. Served chilled with Key West dijon. 

Seafood Chowder
9.00

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

Beef Carpaccio
20.00

Truffled olive oil, pecorino romano, capers, arugula, Maldon sea salt, chervil, flatbread crackers, garlic aioli.

Crawfish Potato Nachos
18.00

Crawfish, andouille sausage smoked gouda sauce, green onion, Yucon Gold chips

DINNER | SALADS
Crispy Caesar
10.00

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

Baby Iceberg Salad
12.00

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

Roasted Apple & Celery Root Salad
12.00

Slow-roasted apple, shaved celery root, confit shallots, toasted walnuts, moody blue cheese with a maple mustard vinaigrette. 

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
6 oz 39.00
8 oz 49.00

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

New York Strip, 14oz, Meyer Natural Angus Prime
44.00

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

Smoked Rib Eye, 14oz, Angus Prime
49.00

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

Faroe Island Salmon
32.00

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

Porterhouse for Two, 36oz, USDA Prime
99.00

with charred saparagus, garlic and rosemary roasted potatoes

Pork Chop, 12 oz, Bone-In, Meyer All Natural Duroc
36.00

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

Veal Chop, 14 oz, Long Bone
46.00

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

Gulf of Mexico Amberjack
30.00

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

Petit Filet Mignon
47.00

2 four ounce petite filets, savory madeira sauce, served with Chef's potato and vegetable 

Crab Imperial Filet Mignon
49.00

6oz Meyer natural angus choice filet with crab & cheddar imperial, Chef's selection of potato and vegetable 

CHEF'S CHOICE
Chilean Sea Bass
44.00

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

George's Bank Scallops
49.00

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

Vegetarian Entree
24.00

Beyond Veggie meatballs, cilantro lime aioli, roasted roma tomato, wild rice, arugula, wilted kale, heirloom carrot, with a vegetable garnish

Florida Stone Crab
53.00

Cracked, served chilled with Key West dijon, Chef's selection of potato and vegetable 

Surf & Turf
53.00

Meyer Natural Angus Choice 6 oz. Filet Mignon with three beer-battered Gulf Shrimp and Chef's potato and vegetable.



Vegetable Cavatappi Pasta
24.00

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

Shrimp Pesto Fettucine
32.00

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

Gulf of Mexico Yellow Snapper
42.00

Pan searerd, served with green chili cornbread, andouille, edamame and corn succotash, apple beurre blanc, topped with green tomato relish

SIDES AND SALADS
Edamame
6.00

Steamed edamame dusted with coarse sea salt and togarashi

Seaweed Salad
5.00

Marinated with seasoned sesame dressing

1600 Harbor Drive South
Venice FL 34285
941-999-3467
Copyright ©2017 Fins at Sharkys
All Rights Reserved

OPEN DAILY FOR DINE-IN & TAKE-OUT:

12 NOON to 10 PM

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

Sushi & Cocktails available
12PM to 10 PM

Closed Thanksgiving & Christmas Day

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