SHARE PLATES

Chicken & Crawfish Gumbo
Andouille Sausage + Jasmine Rice   9

Steamed Black Mussels
Merguez Sausage + Tomato Fumet
Preserved Orange   14

Szechuan Fried Shrimp
Snow Pea Slaw + Pickled Pineapple   13

Veronica Board
Chicken Liver Paté + Porchetta + Salumi Vero
Smoked Fish + Pickles + Toast   18

Seared Ahi Tuna
Pickled Radish Salad + Chili Hoisin
Carrot & Ginger Vinaigrette    15

Wood Grilled Oysters
Sea Urchin Butter + Charred Lemon + Leek Confit   14

Spicy Crab & Corn Hush Puppies
Jalapeno Remoulade   9

House-Made Potato Rolls
Sea Salt Butter   3

Shellfish Plateaus

Big
15 Oysters + Smoked Fish + 3 Ruby Red Shrimp    45

Bigger
‘Big’ Plateau + Dungeness Crab + Cevice
Moscow Oysters    75

SALADS & SANDWICHES

Bibb Salad
Tomato + Cucumber + Radish Red Wine Vinaigrette   8 

Kale & Quinoa Salad
Baby Kale + Irish Cheddar + Cranberry
Candied Pecans + Sugar Cane Vinaigrette   10

Crispy Oyster Salad
Baby Romaine + Avocado + Charred Broccoli + Tomato
Smoked Bacon + Buttermilk Dressing   16

Veronica Short Rib Burger
Grass Fed Beef + Grilled Shiitake Mushroom
Aged Gruyere + Everything Bun + Fries    15

Soft-Shell Crab Po’ Boy
Crunchy Vegetable Slaw + Spicy Mayo + Fries    15

  

PLATES

Chili Crusted Faroe Island Salmon
Braised Collards + Creamed Corn + Hollandaise    27

Wood Grilled Grouper
Crawfish Giardiniera + Cauliflower Puree   29

Crab Fazzoletti
Dungeness Crab + Blue Crab + Wild Mushroom
Truffle Butter + Asparagus + Pecorino   29

Organic Chicken Pot Pie
Fall Vegetables + Corn Grits + Kale Salad   21
Sub Maine Lobster + 17

Fish & Chips
Veronica Slaw + Malted Aioli + Hand Cut Fries   18

Oak Grilled Prime Ribeye
Chimichurri Butter + Potato + Asparagus + Trumpet Mushrooms + Bordelaise   42

Shrimp and ‘Grits’…& Scallops
Wine & Garlic Butter + Bacon + Roasted Oyster Mushroom   32

‘Open Face’ Panhandle Redfish
Chili Lemon Butter + Lump Blue Crab
Watercress + Fine Herb Salad    MKT ½ or Full

  

WHOLE FISH    MKT

 

Thai Crispy
Butter Lettuce + Pickled Green Mango Salad + Nuoc Cham Dipping Sauce

 

DAILY BASIS

Specials

CHOWDER Monday 

FRIED CHICKEN – Tuesday

CLAM – Wednesday

LOBSTER – Thursday

HALIBUT – Friday

TUNA – Saturday

 

SIDES

For the Table

Autumn Vegetables – Squash Puree + Crispy Farro   8/16
Crispy Brussel Sprouts – Miso Honey + Toasted Almonds   9
Roasted Wild Mushrooms – Mascarpone Polenta   9
Wood Grilled Asparagus – Hollandaise   9
Veronica Fries – Hand Cut + Malt Vinegar Aioli   8

 

Chef Mark Majorie | Deck Hand Jesse Mann

Consuming raw or undercooked shellfish, fin-fish, meat or eggs does create a higher risk of food-borne illness.

 

These are “Sample Menus” and available items and prices are subject to change at all times