veronicafishandoyster@gmail.com

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SMALL PLATES

Chef’s Momma’s Chicken Gumbo
Andouille Sausage + Jasmine Rice   8

Mussels & Clams
Merguez Sausage + Tomato Fumet
Preserved Orange   14

Crab Stuffed Artichoke
Lump Blue Crab + Hollandaise   14

Wood Grilled Oysters
Uni Butter + Charred Lemon + Leek Confit  14

Salt Cod Hush Puppies
Kalamata Aioli   8

Szechuan Fried Shrimp
Snow Pea Slaw + Pickled Pineapple  13

Porchetta Board
Chicken Liver Påté + Smoked Duck Pastrami
Pickles + Mostarda + Smoked Fish  15

House-Made Potato Rolls
Bottarga Butter   3

Shellfish Plateaus

Big
15 Oysters + 6 Sunray Clams + 3 Ruby Red Shrimp    45

Bigger
‘Big’ Plateau + Dungeness Crab + Filipino-Style Cevice
Moscow Oysters + Lobster Salad    75

SALADS & SANDWICHES

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

Rare Tune Nicoise
Haricot Verts + Potato + Hard Egg + Anchovy
Picholine Olives + Creole Mustard Vinaigrette   23

Heirloom Tomato Salad
Local Berries + Cress + Cambozola
Black Pepper + Balsamic    12

Bibb Salad
Tomato + Cucumber + Radish    8

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

Blackened Corvina BLT
Horseradish Aioli + Brioche + Applewood Smoked Bacon
Tomato Marmalade + Hand Cut Fries    17

PLATES

Faroe Island Salmon
Polenta Ravioli + Oxtail Jus + Charred Brussels Leaves    27

Oak Grilled Organic Chicken Paillard
Heirloom Tomato + Burrata + Basil + Prosciutto    21

Two Crab Fazzoletti
Dungeness Crab + Blue Crab + Wild Mushrooms
Truffle Butter + Asparagus + Pecorino  29

Harvest Pot Pie
Spring Vegetables + Corn Grits + Green Salad   19
Add Maine Lobster + 17

Fish & Chips
Fresh Atlantic Cod + Malted Aioli + Hand Cut Fries
Veronica Slaw   19

14 Oz. Prime Delmonico Steak
Asparagus + Potato Gratin + Hollandaise   42

Wood Grilled Corvina
Crawfish Giardiniera + Cauliflower Puree   28

Shrimp and “Grits’…& Scallops
Wine & Garlic Butter + Bacon + Roasted Oyster Mushrooms   32

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

WHOLE FISH    MKT

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

Chimichurri
Oak Grilled + Black Bean Sofrito
Yellow Rice + Red Onion + Cilantro

DAILY BASIS

MONDAY – Bouillabaisse

TUESDAY – Fried Chicken

WEDNESDAY – Homemade Pasta

THURSDAY – Lobster

FRIDAY – Halibut

SATURDAY – Tuna

SUNDAY – Meatloaf

SIDES (For the Table)

Crispy Brussels Sprouts – Miso Honey Dressing + Toasted Almond   9
Yukon Gold Potato Gratin –  Mozzarella   9
Roasted Spring Vegetables – Mascarpone Polenta   8
Wood Grilled Asparagus – Hollandaise + Gulf Coast Bottarga   8
Veronica Fries – Hand Cut + Malt Vinegar Aioli   8
Creamed Spinach – Parmesan Béchamel   9

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 are available items and prices subject to change at all times