shells ll stuff big stuff - onefifthhouston.com€¦ · *raw oysters the fixins six/twelve..... 18/...

*RAW OYSTERS the fixins six/twelve ...................... 18/32 ROAST OYSTERS ................ 22 crab roe chili butter, lump crab meat, chicharrones bread crumbs NEW ORLEANS STYLE BBQ SHRIMP ................... 18 corn, poblanos, bread LB’S BLUE CRAB REMOULADE . . 20 little gems, frytinis, pickled mustard seed, white remoulade POPCORN ROCK SHRIMP ....... 16 popcorn cream BLUE CRAB FINGERS ........... 18 caramelized fish sauce, jalapeno, iceberg SHRIMP TOAST ................. 12 herb salad, chow chow consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. PORK BELLY AND GRITS ........ 20 thit kho, cilantro, jalapeno, crispy farm egg MUFFALETTA SALAD ........... 14 romaine, meats, cheeses, olive salad HUSH PUPPIES ................. 10 honey butter + HOUSE MADE CITY HAM ......... +5 HEARTH CHARRED BRASSICA . . 14 pimento cheese, pickled spring onion, frytinis BUTTERNUT SALAD ............ 12 ginger nuoc mam, mint, chilis, cashews FRIED SHAVED CATFISH ....... 14 Prewitt’s pickled greens SMOKED CHICKEN & TASSO HAM GUMBO ............ 10 GAS STATION SNACKS ........ ASK probably fried, most likely meat, generally never a vegetable SMOKED PORK, CHICKEN & SHRIMP JAMBALAYA ........... 55 made to order, worth the wait WOOD ROASTED FLOUNDER AMANDINE ..................... 55 crispy potato, kale, mushrooms, almonds BOUDIN STUFFED QUAIL ....... 36 candied sweet potato puree, cider roasted apples, cabbage *BLACKENED 44 FARMS RIBEYE 65 celery root puree, sunchoke chips, gremolata GULF CATCH ................... 32 tasso, green gumbo CAPTAIN’S PLATTER .......... ASK let Captain Matt and his crew guide you through the riches of the Gulf Coast SMALL STUFF BIG STUFF SHELLS

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* R A W O Y S T E R St h e f i x i n s

s i x / t w e l v e . . . . . . . . . . . . . . . . . . . . . . 1 8 / 3 2

R O A S T O Y S T E R S . . . . . . . . . . . . . . . . 2 2c ra b ro e c h i l i b u t t e r, l u m p c ra b m e a t , c h i c h a r ro n e s b re a d c r u m b s

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P O P C O R N R O C K S H R I M P . . . . . . . 1 6p o p c o r n c re a m

B LU E C R A B F I N G E R S . . . . . . . . . . . 1 8c a ra m e l i z e d f i s h s a u c e , j a l a p e n o , i c e b e r g

S H R I M P T O A S T . . . . . . . . . . . . . . . . . 1 2h e r b s a l a d , c h o w c h o w

c o n s u m i n g ra w o r u n d e rc o o k e d m e a t s , p o u l t r y , s e a f o o d , s h e l l f i s h o r e g g s m a y i n c re a s e y o u r r i s k o f f o o d b o r n e i l l n e s s .

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F R I E D S H AV E D C A T F I S H . . . . . . . 1 4Pre w i t t ’s p i c k l e d g re e n s

S M O K E D C H I C K E N & TA S S O H A M G U M B O . . . . . . . . . . . . 1 0

G A S S TA T I O N S N A C K S . . . . . . . . A S Kp ro b a b l y f r i e d , m o s t l i k e l y m e a t , g e n e ra l l y n e v e r a v e g e t a b l e

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S M AL L S T U F F B I G S T U F FS H E L L S

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