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All of our seafood is caught in our bountiful Gulf waters and prepared by Chef Georgo Trojanavich to satisfy your distinctive taste.
SHRIMP COCKTAIL 13
SHRIMP REMOULADE 13
* BACK ROOM CRAB CAKES 13
LUMP CRABMEAT COCKTAIL 16
LUMP CRABMEAT REMOULADE 16
CRAB CLAWS (Ib.) Fried or Broiled lb 36 or 1/2 lb 19
SHRIMP AND CRAB AU GRATIN 15
BABY LAMB CHOPS 16
PETITE FRIED SOFT SHELL CRABS 14
PLATTER OF PETITE FRIED SOFT SHELL CRABS lb 36 OR 1/2 lb 19
PRESIDENTIAL PLATTER - CRAB CLAWS AND PETITE SOFT SHELL CRABS 36
OYSTER SOUP - Cup 8 Bowl 12
* OUR WORLD FAMOUS GOURMET SEAFOOD GUMBO - Cup 8 Bowl 12
GUMBO TO GO - 1/2 GAL. 28 GAL. 53
WHOLE BROILED FLOUNDER 28
FRIED SHRIMP OR FRIED OYSTERS 25
SHRIMP AND CRAB AU GRATIN 28
HALF LOBSTER IMPERIAL 44
STUFFED FLOUNDER 31
SHRIMP IMPERIAL 39
FRIED SOFT SHELL CRABS 26
LOBSTER TAILS (2 -7 oz. Tails) 46
FLOUNDER IMPERIAL 45
SEAFOOD PLATTER 35
Served with green salad and vegetable du jour
lump crabmeat may be added to any entree for 9
Mary Mahoney’s Famous Bread Pudding with Rum sauce 6
APPLE PIE 6
PECAN PIE 6
KEY LIME PIE 6
PIE A LA MODE 9
LEMON MERINGUE PIE 6
DOUBLE CHOCOLATE CAKE 6
MISSISSIPPI MUD PIE 6
PRALINE PARFAIT 6
Steaks and Etc.
QUEEN SIZE FILET MIGNON (6 oz.) 34
RIB EYE STEAK (12 oz.) 36
PRIME RIB OF BEEF AU JUS 32
DELUXE DOUBLE LAMB LOIN CHOPS, MINT JELLY 44
FRENCH DOUBLE CUT PORK CHOPS (2), APPLESAUCE 34
SURF N TURF QUEEN FILET AND FL. LOBSTER TAIL 51
Served with green salad and baked potato
KING SIZE FILET MIGNON (12 oz.) 51
PRIME SIRLOIN STRIP (12 oz.) 33
GRILLED CHICKEN BREAST 22
Mary Mahoney’s Famous Signature Dishes 36
HALF LOBSTER GEORGO™
Our Chef’s masterful combination of diced lobster and shrimp mingled in a
cream sauce which is then teased with a hint of brandy and presented en coquille.
FRESH FISH OF THE DAY TOPPED WITH LUMP CRABMEAT
A seasonal selection of fresh fish prepared as you like and
accompanied by pasta topped with crawfish etouffée.
A lightly seasoned filet of snapper generously stuffed with our superb shrimp and
crabmeat au gratin baked to perfection and accompanied by pasta topped
with crawfish etouffée.
SHRIMP AND LUMP CRABMEAT (ST. PATRICK)
The Garlic Lover’s Delight - A spinoff of our escargot. We remove the snails and replace them with a touch of spinach, shell pasta, and jumbo shrimp. We then bake it in a garlic butter sauce and top it off with sautéed lump crabmeat.
SISTERS OF THE SEA AU GRATIN
A local favorite which consists of two individual delicacies prepared similarly en coquille.
One consists of fresh lump crabmeat in a creamy cheese sauce while the other consists of
tantalizing shrimp in the same exquisite cream sauce.
SHRIMP AND LUMP CRABMEAT MELBA
A local patron’s creation - broiled jumbo shrimp topped with cheese and sautéed lump
crabmeat, served on a bed of pasta.
Chef Georgo’s succulent, tender, milk-fed veal, which is pan fried and enhanced
with a variety of cheeses. Then it is topped with sautéed
lump crabmeat and served with pasta.
All entrées include salad and vegetable du jour.
Lump crabmeat products may contain shells.
Gratuity will be added to separate checks and/or parties of 8 or more.
We recommend consuming thoroughly cooked food.