SHARE PLATES

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

Steamed Black Mussels
Merguez Sausage + Tomato Fumet
Preserved Orange   14

Szechuan Fried Shrimp
Slaw + Pickled Pineapple   13

Wood Grilled Oysters
Garlic-Parmesan Butter + Leek Confit

        Charred Lemon   14

Spicy Crab & Corn  Hush Puppies
Jalapeno Remoulade   9

 House Made Potato Rolls
Sea Salt Butter   3

 

Veronica Boards

By Land
Porchetta + Proscuitto + Chicken Liver Pate + Salumi Vero   18

By Sea
Fruits de Mer + Assorted Crudo   24

 

Shellfish Plateaus

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

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

 

SOUP, SALADS  AND SANDWICHES

Chicken & Crawfish Gumbo
Andouille Sausage + Jasmine Rice   9

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

Blackened Grouper BLT
Smoked Bacon + Tomato Jam

      Horseradish Aioli   18 

 

PLATES

Chili Crusted Snapper
Braised Collards + Creamed Corn

        Hollandaise    31

Wood Grilled Yellowfin Tuna

Giardiniera + Cauliflower Puree   Confit Tomato   29

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

Chicken Milanese
Heirloom Tomato + Burrata   19

Fish & Chips
Fresh Cod + Veronica Slaw + Hand Cut Fries   18

Bone In 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

 

Catalonian Wood Roasted
Romesco + Potato + Herb + Fried Garlic

 

SIDES

For the Table

Winter Vegetables

Butternut Squash Puree   8/16 VG

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

 

DAILY BASIS

Specials

CHOWDER - Monday

FRIED CHICKEN - Tuesday

CLAM - Wednesday

LOBSTER - Thursday

HALIBUT - Friday

SALMON - Saturday

BRUNCH  - Sunday

Chef Mark Majorie | Deck Hand Jesse Mann

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

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