All of our seafood is caught in our bountiful Gulf waters to satisfy your distinctive taste.
CHAR BROILED OYSTERS 1/2 DOZEN 14
SHRIMP COCKTAIL 14
SHRIMP REMOULADE 14
FRIED GREEN TOMATOES with Crabmeat and Crawfish 14
* BACK ROOM CRAB CAKES 13
LUMP CRABMEAT COCKTAIL 16
LUMP CRABMEAT REMOULADE 16
CRAB CLAWS (Ib.) Fried or Broiled lb 38 or 1/2 lb 20
SHRIMP AND CRAB AU GRATIN 15
BABY LAMB CHOPS 18
JUMBO BROILED SHRIMP (PLATTER) 38 OR (1/2) 20
PLATTER OF PETITE FRIED SOFT SHELL CRABS lb 38
……OR 1/2 LB 20
……OR 1/4 LB 12
PRESIDENTIAL PLATTER – CRAB CLAWS AND PETITE SOFT SHELL CRABS 38
SOUP DU JOUR – Cup 8 Bowl 12
* OUR WORLD FAMOUS GOURMET SEAFOOD GUMBO – Cup 8 Bowl 12
GUMBO TO GO – 1/2 GAL. 29 GAL. 58
WHOLE BROILED FLOUNDER 28
FRIED SHRIMP OR FRIED OYSTERS 26
SHRIMP AND CRAB AU GRATIN 28
HALF LOBSTER IMPERIAL 47
STUFFED FLOUNDER 33
SHRIMP IMPERIAL 39
SHRIMP AND TROUT IMPERIAL 43
FRIED SOFT SHELL CRABS 26
LOBSTER TAILS (2 -7 oz. Tails) 48
FLOUNDER IMPERIAL 47
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 7
CARAMEL APPLE PIE 8
BOURBON PECAN PIE 8
KEY LIME PIE 8
DOUBLE CHOCOLATE CAKE 8
TURTLE CHEESECAKE 8
SUPREME CHEESECAKE 8
PRALINE PARFAIT 7
ADD a la mode 3
Steaks and Etc.
CHICKEN (MARY) MARIJA 24
WAGYU SIRLOIN STRIP (12 oz.) 34
QUEEN SIZE FILET MIGNON (6 oz.) 34
KING SIZE FILET MIGNON (12 oz.) 54
PRIME RIB OF BEEF AU JUS 32
RIB EYE STEAK (12 oz.) 36
FRENCH DOUBLE CUT PORK CHOPS 34
DELUXE DOUBLE LAMB LOIN CHOPS 44
SURF N TURF QUEEN FILET AND FL. LOBSTER TAIL 54
Served with green salad and baked potato
Mary Mahoney’s Famous Signature Dishes
HALF LOBSTER GEORGO™ 38
A masterful combination of diced lobster and shrimp mingled in acream sauce, which is then teased with a hint of brandy and presented en coquille.
FRESH FISH OF THE DAY TOPPED WITH LUMP CRABMEAT 38
A seasonal selection of fresh fish prepared as you likeand accompanied by crawfish étouffée
A lightly seasoned fish fillet generously stuffed with our superb shrimp and crabmeat au gratin, baked to perfection and accompanied by crawfish étouffée.
SHRIMP AND LUMP CRABMEAT (ST. PATRICK)
Garlic Lover’s Delight – A spinoff of our escargot, with snails removed and replaced with a touch of spinach, shell pasta, and jumbo shrimp, baked in a garlic butter sauce and topped with sautéed lump crabmeat.
SISTERS OF THE SEA AU GRATIN
A local favorite – consists of two delicacies prepared en coquille – the rst with lump crabmeat in a creamy cheese sauce and the second with 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.
A succulent, tender, milk-fed veal, pan fried and enhanced with a selection of cheeses and topped with sautéed lump crabmeat.
All entrées include salad and vegetable du jour