Gulf seafood and an oak fire. That is the list.

Gulf shrimp cocktail

Poached pink shrimp, horseradish, a cold tomato sauce that is not ketchup. Six pieces.

Chilled pink shrimp, grapefruit, fennel

The same shrimp, no cocktail sauce. Shaved fennel, olive oil, cracked pepper. A porch plate.

In season · Oct 15–May 1

Stone crab claws

Dated note, 4 September 2026: claws are not on yet. When they land we write the price on the board that morning. Last season a half-order sat at $46; a dozen at $88. Mustard sauce, no butter bath. We will not 86 this line and leave the old price up.

Grouper crudo, grilled citrus oil

Thin, cold, a little heat from the oil we make on the oak. Not a tuna poke. If grouper is short we use hogfish and say so.

Smoked mullet dip

Saltines, pickled okra, a lemon. Mullet from the same coast the tourists skip. This is the Florida appetizer people from Ohio pretend they always liked.

Tomato, whipped feta, grilled bread

When the tomatoes are worth it, May through June, again in October. Off-season this line is gone. Do not ask for a greenhouse tomato.

Wood-grilled grouper

Sour orange, charred scallion, pan juices. The plate people drive from Tampa for. $38.

Gulf snapper, brown butter, lime leaf

When the boats have yellowtail or mangrove, we take it. Skin on, fire marks, a brown butter that does not drown the fish.

Pink shrimp, garlic, chile

Wood fire, heads off, shells on if you ask. Lime at the table. A half-pound, more or less.

Half chicken, datil glaze

Bird from a farm in Plant City. Datil peppers, grilled citrus, mustard greens. Not a “jerk chicken.”

Pork chop, peach mostarda

Bone in, thick, peach when the fruit is local, otherwise a sour-orange mostarda. Mustard greens again because they belong here.

Hanger steak, chimichurri, grilled onion

Florida beef when we can get it, otherwise a ranch we name on the board. No frites. No peppercorn cream. Onion and a sharp herb sauce.

When the boats have it

Whole grilled Florida pompano

For two, usually. We gut it, scale it, and put it on the oak. You pick it apart. If it is not on, it is not on.

Wood-fired squash, field peas

The vegetarian plate. Squash, field peas, grilled citrus, a fried egg if you want it ($3). This is not an afterthought.

Anson Mills grits, Gulf shrimp butter

The butter is shrimp shells cooked down. You can eat this as a lunch if you sit at the counter on Sunday.

Charred corn, lime, cotija

In season. Off-season we 86 it rather than ship corn from somewhere cold.

Collards with smoked turkey

Pot liquor, vinegar on the table. Low-country adjacent, cooked in a Florida kitchen.

Grilled citrus salad, bitter greens

Warm fruit, cold greens, olive oil. The side that makes the grouper make sense.

Cast-iron cornbread, sorghum butter

One skillet, four pieces. Sorghum, not honey in a plastic bear.

Key lime tart, toasted meringue

Thin shell. Actual toast on the meringue. Sunday lunch sells it out; ask when you sit down.

Sour orange cake, rum cream

A small slice. Rum from a Florida distillery, cream that is not from a can.

Chocolate, sea salt, olive oil

A dense piece, not a lava cake. Sea salt from the Gulf side, olive oil poured at the table.

Grapefruit sorbet

One scoop. If you want two, say so. This is how we end a porch lunch in August.

Cigar City Jai Alai IPA

Tampa. The draft we do not 86. 16 oz.

Cycle Brewing Elsie IPA

St. Petersburg. If Cycle is between batches we pour their pale ale and write it on the board.

3 Daughters Beach Blonde

St. Pete. The porch beer. 16 oz.

Coppertail Free Fall IPA

Tampa. When Jai Alai is kicking we still keep a second IPA on.

House white · Florida orange wine

A skin-contact white we buy by the case from a small Florida producer. Glass 6 oz. Bottle on request.

House red · Spanish garnacha

Not Florida. Smoke and citrus need a red that does not fight. Glass or bottle.

House vermouth spritz

White vermouth, soda, a strip of orange. The one cocktail. We do not make a rum runner.

Draft beer

Cigar City Jai Alai or Cycle Elsie. $6 during the hour, $8 after.

House wine

White or red. 5 oz pour. $8 during the hour.

Peel-and-eat Gulf shrimp

Half pound, cocktail sauce, lemon. $12 during the hour, $18 on the dinner list as cocktail.