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
18.00

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

Seafood Chowder
9.00

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

Maine Lobster Cocktail
21.00

Fresh lobster claw meat, cocktail sauce, fresh lemon.

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. 

Watermelon Salad
12.00

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

Heirloom Tomato Caprese
14.00

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

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
Add Madeira Mushroom Sauce 2.00
Add Au Poivre Sauce 2.00

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
34.00

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

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

Caribbean Cobia
36.00

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

Veal Chop, 14 oz, Long Bone
46.00

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

CHEF'S CHOICE
Maine Lobster Tail
36.00

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

Chilean Sea Bass
46.00

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

Surf & Turf
53.00

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). 



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
36.00

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

Atlantic Swordfish
35.00

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

Steak au Poivre
44.00

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

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
11:45 AM to 10 PM


 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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