DINNER | CHEESE PLATE

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

DINNER | SMALL PLATES

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

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

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

Half pound. Served chilled with Key West dijon. 

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

DINNER | SALADS

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

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

Chopped hearts of romaine, fresh parmesan, cracked black pepper, crispy housemade croutons, roasted garlic Caesar dressing. 

Sliced bartlett pear, shaved fennel, candied pecans, spring mix, shaved parmesan, maple bacon 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 44.00
8 oz 54.00
Add Au Poivre Sauce 2.00
Add Madiera 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, Chef's selection of potato and vegetable and served with herbed compound butter. 

Greek style smashed potatoes, savory herbs, sauteed spinach and beech mushrooms. 

Josper grilled, parmesan and mushroom farro, lemon preserves, grilled asparagus and lemon aioili. 

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. 

CHEF'S CHOICE
Maine Lobster Tail
One Tail 38.00
Two Tails 63.00

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

Warm cauliflower puree, slow roasted grapes, braised celery root, cumin and brown sugar glazed carrots, smokey bacon.

Korean BBQ sauce, edamame, stir fried vegetables, baby heirloom carrots, green beans, Asian mushrooms, sushi rice, scallions, sweet soy

Surf & Turf
54.00

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). 



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. 

Tarragon cream, marinated tomato, garlic, pernod, seasoned breadcrumbs.

Blackened, seafood etouffe, green chili cornbread, sicky rice. 

Cornmeal crusted and pan fried, grilled asparagus, roasted roma tomatoes, vegan garlic aioli, chili threads. Vegan and gluten-free.

SIDES AND SALADS
Edamame
6.00

Steamed edamame dusted with coarse sea salt and togarashi

Marinated with seasoned sesame dressing

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

OPEN REGULAR HOURS!

 Lunch: 11:45 AM - 2:30 PM
Dinner: 4:00 - 10:00 PM
Fins Frenzy: 3:30 - 5:30 PM

Sushi & Cocktails available
11:45 AM to 10 PM

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