DINNER | SMALL PLATES
Island Style Calamari

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

17.00
Josper Grilled Octopus

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

17.00
Hot Stone Seared Wagyu

Hand-cut A7 Wagyu beef seared at the table on a Hot Stone with pickled onions, Korean barbeque sauce and black Hawaiian sea salt

25.00
Tuna Tacos

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

15.00
Oysters Rockefeller

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

16.00
Maryland Style Crab Cake

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

17.00
Lobster Seafood Chowder

Maine lobster, shrimp, fresh fish, cream and Nueske’s bacon. Bowl served with Troyer’s Amish Swiss crouton

Cup 9.00
Bowl 14.00
Steak Tartare

Fresh hand-chopped Meyer all-natural tenderloin, anchovies, capers, shallots and dijon mustard on a toasted French baguette. 

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
Florida Stone Crab

Half pound, served chilled with Key West dijon. 

36.00
DINNER | SALADS
Gorgonzola Romaine Wedge

Artisan romaine wedge, gorgonzola dressing, Nueske's bacon, grape tomatoes, moody blue cheese crumbles and croutons

10.00
Power Salad

Spinach, quinoa oat crunch, toasted almonds, pepitas, sunflower seeds, dried blueberries, chickpeas, tomatoes, feta cheese and white balsamic vinaigrette

9.00
Crispy Caesar Salad

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

10.00
Fall Harvest Salad

Baby kale, julienne apples, pumpkin seeds, dried black fig, cranberries, Gorgonzola, walnuts and a house-made cranberry vinaigrette. 

10.00
DINNER | RAW OYSTERS
Blue Point, Connecticut

Big full meats, mild to medium level of salinity. 

ea. 2.50
Kuushi, British Columbia

Deep cups with a mild brine and sweet, clean finish. 

ea. 4.25
Kumamoto, California

Sweet salt flavor with a smooth honeydew finish. 

ea. 4.25
Sweet Petite, Prince Edward Island

Firm meat, super briny, sweet and creamy. 

ea. 2.50
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 34.00
9 oz 44.00
New York Strip, 14oz, Meyer Natural Angus Prime

Crispy onion straws, Chef’s selection of potato and vegetable

44.00
Smoked Rib Eye, 14oz, Meyer Natural Angus Choice

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

46.00
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

33.00
Porterhouse for Two, 36oz, USDA Prime

Crispy onion straws, Chef's selection of potato and vegetable.

89.00
Caribbean Cobia

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

30.00
Petit Filet Oscar

Josper-grilled, rosemary fingerling potatoes, grilled asparagus, lump crab meat and a bearnaise sauce. 

32.00
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

41.00
George's Bank Scallops

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

37.00
Large/Jumbo Florida Stone Crab

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

half pound 39.00
full pound 68.00
Alaskan Halibut

Lemon-baked potato medallions, shrimp, edamame, Spanish chorizo, sherry-infused lobster cream, chives. 

32.00
Panang Curry Marinated Cauliflower Florets

Cauliflower puree, black beluga lentils, petite arugula salad, roasted Roma tomato, grilled asparagus. 

20.00
Beef Short Ribs

Red wine-braised, cheddar cheese grits, sauteed mushrooms, pearl onion and baby carrots, red wine demi glaze. 

28.00
Blackened Caribbean Mahi

Blackened, green tomato relish, blue crab risotto, Chef's vegetable. 

32.00
Blackened Creole Shrimp

Jumbo shrimp, fresh pearl onion, heirloom baby tomatoes, Creole cream sauce, house-made green chili cornbread croutons and asparagus. 

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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Summer Hours

*CLOSED MONDAY, SEPT. 23rd*

Lunch Thu - Sun 12:00 - 2:30 PM
Dinner Daily 4:00 - 10:00 PM
Fins Frenzy Daily 4:00 - 6:00 PM
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