LUNCH MENU

APPETIZERS AND SIDES

WHALE OF AN ONION

FRIED CRAWFISH TAILS

JUMBO SHRIMP COCKTAIL

OYSTERS ON THE HALF SHELL

FRIED ALLIGATOR TAIL

FRIED CALAMARI

BOILED SHRIMP

FRIED CHEESE STICKS

POTATO SKINS

PORTABELLA FRIES

FRIED OKRA

VEGATABLE MEDLEY

SOUPS

READ BEANS & RICE – AN OLD SOUTHERN RECIPE OF RED BEANS SERVED WITH SAUSAGE & RICE

SHRIMP ETOUFEE – SHRIMP AND SAUTEED VEGETABLES IN A RICH ROUX

SHRIMP BISQUE – OUR RICH CREAMY RECIPE IN OUTSTANDING!

SHRIMP GUMBO – THIS SPICY COMBINATION OF YOUR FAVORITE VEGETABLES IS SIMMERED IN A TOMATO BASE AND SEASONED NEW ORLEANS STYLE

SPICY JAMBALAYA – RICH IN TASTE AND FULL OF VEGETABLES, CHICKEN AND SAUSAGE

SHRIMP CREOLE – SPICY TOMATO BASED RECIPE… SO GOOD!

NEW ENGLAND CLAM CHOWDER – CREAMY; LOTS OF CLAMS AND POTATOES

CAJUN CHILI – OUR OWN SPECIAL RECIPE WITH SHRIMP AND TOPPED WITH CHEDDAR CHEESE (SEASONAL)

SALADS

SALAD TRIO – A PETITE PORTION OF SEAFOOD, CHICKEN AND TUNA SALAD SERVED ON A BED OF LETTUCE

TUNA SALAD – MADE FRESH DAILY WITH AHI AHI TUNA SERVED ON A BED OF LETTUCE

CHICKEN SALAD – SHREDDED CHICKEN BREAT WITH GRAPES, PECANS & CELERY TOSSED IN LIGHT MAYO SERVED ON A BED OF LETTUCE; A CATCH FAVORITE

SEAFOOD SALAD – A RICH COMBINATION OF SHRIMP, CRAB & FISH WITH GARLIC, ONIONS & CELERY TOSSED IN LIGHT MAYO SERVED ON A BED OF LETTUCE

SOUP AND SALAD – A CUP OF YOUR FAVORITE SOUP WITH OUR FAMOUS CAESAR OR GARDEN SALAD

WHALER’S FRESH TOSSED SALAD – TOPPED WITH CHEESE & HOMEMADE CRUTONS

LARGE GARDEN SALAD OR CAESAR SALAD – TOPPED WITH YOUR CHOISE OF GRILLED CHICKEN, FRIED CHICKEN, BOILED SHRIMP, BLACKENED SHRIMP, BACAN & CHEESE, FRIED POPCORN SHRIMP, GRILLED FISH, BLACKENED FISH OR BAKED FISH

SPECIALTIES

SHRIMP STUFFED POTATO (SEA SPUD) – STUFFED WITH BACON, CHEESE AND SHRIMP AND TOPPED WITH BEINVILLE SAUCE

BAYOU SEAFOOD POT PIE – BAKED FRESH WITH A VARIETY OF FISH, SHRIMP, CRAB & VEGETABLES

CHARCOAL GRILLED CHICKEN – TENDER CHICKEN BREAST GRILLED AND SERVED OVER RICE

CHICKEN HAWAIIAN – TENDER CHICKEN BREAST GRILLED SERVED WITH A SWEET PINAPPLE SAUCE ON THE SIDE

SEAFOOD TORTELLINI – CHEESE FILLED PASTA WITH CRAB & CHRIMP, TOPPED WITH A WHITE WINE SAUCE

FRIED CHICKEN TENDERS – TENDER AND JUICY

CAJUN CRAB CAKE – FLAKED CRABMEAT; SUPERBLY SEASON BAKED OR FRIED

MARYLAND CRAB CAKE - BLUE CRABMEAT SEASONED TO PERFECTION; FRIED TO A DARK GOLDEN BROWN

QUICHE OF THE DAY – PREPARED FRESH DAILY, SERVED WITH FRESH FRUIT

BOILED SHRIMP LIGUINI – TOPPED WITH A WHITE WINE SAUCE

FRIED CRAWFISH ETOUFFEE – THIS WILL MAKE YOU THINK YOU ARE IN NEW ORLEANS

BLACKENED CHICKEN TORTELLINI - CHEESE FILLED PASTA WITH TENDER CHOPPED BLACKENED CHICKEN, TOPPED WITH A WHITE WINE SAUCE

CHICKEN ROLL-UP - BREAST OF CHICKEN STUFFED WITH SPINACH & ARTICAKES TOPPED WITH A RICH BEINVILLE SAUCE

PRIME RIB – GRILLED OR BLACKENED

SEAFOOD

BROILED SEAFOOD POTPOURRI – BAKED FISH, CRAB CAKE AND BOILED SHRIMP (NO SUBSTITUTIONS)

CRAWFISH CREOLE – SPICY CREOLE WITH LOTS OF CRAWFISH SERVED OVER RICE

FRIED SHRIMP – LARGE SHRIMP, HAND DIPPED IN OUR FANTASTIC BEER BATTER

SHRIMP SCAMPI – SHRIMP SAUTEED WITH MUSHROOMS AND GARLIC BUTTER SERVED OVER RICE

POPCORN SHRIMP – DEEP FRIED AND DELICIOUS!

FRIED NEW ENGLAND CLAMS – FRIED TO A PERFECT GOLDEN BROWN

FRIED SEAFOOD POTPOURRI – POPCORN SHRIMP, CLAMS, AND FISH ALL DEEP FRIED

FRIED OYSTERS – FRESH OYSTERS HAND DIPPED & DEEP FRIED

BOILED SHRIMP – SHRIMP BOILED IN SPCES WITH SHELL ON TO RETAIN THE MOST FLAVOR

CRAB AND SHRIMP FETTUCCINE – TENDER CRAB AND SHRIMP TOPPED WITH A CREAMY WHITE WINE SAUCE

FISH

TILAPIA – WE SERVE THIS MILD WHITE FISH GRILLED, BLACKENED, BAKED OR FRIED

FRESH FARM RAISED CATFISH FILLETS – FRIED IN CORNMEAL AND SERVED WITH FRIES, SLAW AND HUSHPUPPIES

HAWAIAN MAHI MAHI – GRILLED OR BLACKENED SERVED OVER RICE WITH THE SWEET PINEAPPLE SAUCE ON THE SIDE

SANDWISHES

NEW ORLEANS PO-BOY – YOUR CHOICE OF FRIED SHRIMP, OYSTERS, CRAWFISH OR FISH (FISH ALSO SERVED BLACKENED) ON FRENCH BREAD TOPPED WITH SHREDDED LETTUCE AND OUR OWN SPICY SAUCE

MARYLAND CRAB CAKE – FRIED & SERVED ON A TOASTED BUN WITH LETTUCE, TOMATO, ONION AND REMOULADE SAUCE

WHALER’S CRAB CAKE – BAKED & SERVED ON A TOASTED BUN WITH LETTUCE, TOMATO, ONION AND REMOULADE SAUCE

FRIED OYSTERS – ON A TOASTED BUN WITH LETTUCE, TOMATO, ONION AND COCKTAIL SAUCE

FISH SANDWICH – FRIED, GRILLEDM BAKED OR BLACKENED; SERVED ON A TOASTED FRENCH BREAD WITH LETTUCE, TOMATO, ONION AND TATAR SAUCE

WHALE OF A BURGER – GRILLED OR BLACKENED ½ LB OF FRESH LEAN GROUND BEEF ON A TOASTED BUN WITH LETTUCE, TOMATO AND ONION

PRIME RIB – GRILLED OR BLACKENED; ON TOAST FRENCH BREAD WITH LETTUCE, TOMATO AND ONION

CHICKEN BREAST – FRIED OR GRILLED; ON A TOASTED BUN WITH LETTUCE, TOMATO AND ONION

SEAFOOD SALAD – SERVED ON A CROISSANT OR TOASTED WHEAT

CHICKEN SALAD – SERVED ON A CROISSANT OR TOASTED WHEAT

TUNA SALAD – SERVED ON A CROISSANT OR TOASTED WHEAT

DESSERTS

BEIGNETS – LITTLE FRENCH DONUTS HOT AND TOPPED WITH POWERED SUGAR WITH A CHOCOLATE DIPPING SAUCE

BOURBON STREET BREAD PUDDING – MADE FRESH DAILY WITH BOURBON SAUCE

PECAN COBBLER – LOADED WITH PECANS; TOPPED WITH ICE CREAM AND PRALINE SAUCE

PRALINE CHEESECAKE – TOPPED WITH OUR HOT HOMEMADE PRALINE SAUCE

KEY LIME PIE – A TRADITIONAL SOUTHERN FAVORITE

NEW ORLEANS CHOCOLATE SUPREME – CHOLOLATE BROWNIE TOPPED WITH ICE CREAM, WHIPPED CREAM AND CHOCOLATE SAUCE

SOUTHERN PECAN PIE – SERVED WARM WITH ICE CREAM