Gaido's

Market Price

Medium-mild flavor with very firm texture and large flakes, dusted with Cajun seasonings and seared on  a cast iron skillet

Distinctive, moist, sweet, mild flavor and less flake than other white fish, dredged in our house-made cornmeal and lightly fried

Signature gulf catch—lean, moist meat with distinctive sweet, nutty flavor, coated in Parmesan flour and pan sautéed

Sautéed shellfish of your choice with avocado, cilantro, peppers and lime

Shellfish of your choice sautéed in an asiago cream sauce

Shellfish of your choice sautéed then topped with savory hollandaise sauce

Bone-in black angus rib eye seared on a cast iron skillet and topped with a roasted garlic compound butter

Seared on a cast iron skillet with roasted garlic compound butter

14-Ounce double cut, coated in garlic cracker crust, pan-sautéed and finished with roasted garlic compound butter

Oven-roasted tomatoes with fresh mozzarella and homemade basil pesto tossed in fettuccine pasta

Blue cheese grits and grilled shrimp lightly drizzled with sweet, smoky chipotle sauce

Five jumbo gulf shrimp prepared fried, grilled or blackened

Five house made shrimp stuffing balls fried to perfection

Five cornmeal fried oysters

Chilled gulf soldier shrimp served with cocktail sauce and remoulade

Fried and tossed with warm lemon vinaigrette, tomatoes, and parmesan cheese, served with creamy basil marinara

Jumbo lump crab featured in a three-cheese bacon spinach dip

Our signature lump crab cake made with jumbo lump, panko bread crumbs, then topped with fresh jumbo lump crab and beurre blanc

Jumbo asparagus coated in parmesan flour, topped with jumbo lump crab, and finished with lemon beurre blanc

Fresh gulf shrimp prepared fried, grilled, or blackened

Premium gulf shrimp, seasonal seafood, tenderloin of Texas catfish, and stuffing balls

Bacon-wrapped shrimp stuffed with pickled jalapeno and cheese then deep fried and basted with brown sugar-chipotle glaze

Creamy Onion Garlic, Creamy Blue Cheese, Honey Pecan Vinaigrette, Chunky Blue Cheese, Ranch, and Thousand Island

Romaine hearts, grated parmigiano-reggiano and croutons

Thibodeaux, Louisiana inspired hearty gumbo withokra, shrimp, and spices. Cup 8 Bowl 10

Mixed field greens, housemade croutons, juliennecarrots, cherry tomato, redonions

Fresh romaine lettuce, tomatoes, cucumber, green onion, kalamata olives, capers, salonika peppers, feta cheese, oregano, and Greek dressing

Deep, Dark and Loaded with Chocolate, Baked in Our Kitchen and Served Warm with Hey Mikey’s Vanilla Ice Cream.

Chilled Vanilla Custard Topped with Caramelized Sugar and Fresh Fruits.

Served Warm with Cowboy Bourbon Sauce and Hey Mikey’s Vanilla Ice Cream.

Thin Layers of Angel Food Cake and Sweet Ricotta-White Chocolate Cream, Served with Gaido’s House made Raspberry Sauce.

Hey Mikey’s Vanilla Ice Cream, Raspberries, Chambord Liqueur and Whipped Cream.

Regular or Decaffinated

Hey Mikey’s Vanilla Ice Cream, Coconut and Chocolate Liqueurs.

A Blend of Hey Mikey’s Chocolate Ice Cream and Amaretto.

Pure Balbec with no oak

Fine perlage and a fruity taste

Fruit flavors with some bitterness

Crisp lemon, fresh red berries, smooth finish

Ripe fruit and spice flavors

Sweet peach, rose petals and ginger flavors 12/45

Sweet peach, rose petals and ginger flavors 12/45

Dry with‏ fresh citrus flavors 10/36

Dry with golden apple 15/55

Citrus and apricot flavors

Peach, spiced‏ fig, cardamom, almond

Crisp citrus, grapefruit and honey 12/49

Light and crisp with melon and lemon-lime flavors

Gooseberry, pear and orange peels 16/55

Crisp, with vanilla and honey flavors

Green apple and orange

Grapefruit, lemon & lime, melon 14/55

Off- dry with peach

Crisp with spice and fruit flavor 9/39

Apricot and citrus flavors

Bright with apple and vanilla flavors

Toasted oaked with lemon and pear flavors

Oaked with pineapple and cinnamon flavors

Green apple, white peaches, pears 11/36

Peach and apple flavors

Smooth with grapefruit and lemon flavors

Toasted oak with pecan and fruit

Vanilla oak with peach and melon

Meyer lemon, peach and melon 9/32

Rich with caramel and apple

Toasted oak with peach and apricot

Mellow, fruity,‏ and refreshing 7/29

Black raspberry‏ and black cherry flavors

Cherry and plum flavors

Toasted oak‏ with rich fruit flavors

Juicy red‏ fruit and dark chocolate

Bright with cherry and strawberry 12/43

Dark cherry and brown spice flavors 14/52

Red cherry, sweet spice, and coffee bean tones

Wild berry and black cherry 8/31

Dark chocolate and cream soda flavors

Dry with‏ cedar and fruit flavors

Ripe, fuity and smooth

Cherry, dark chocolate, and ripe berries

Jammy fruit, dark chocolate and live acidity

Plum and cedar flavors

Silky mouth feel with blackberries and cola

Red currant, black cherries, black olives & coconut

Blackberry and cassis

Blackberries, dark‏ cherries, chocolate and violet

Raspberry and vanilla

Blackberry and cassis

Dark chocolate blackberry

Blackberries and cassis

Licorice and roasted herb

Espresso and blackberry

Cranberry, cherry, cassis and chocolate

Dried currants and cherry

Raspberry and plum

Pure Malbec with no oak

Bacardi Rum, Lime juice, muddled mint leaves and a splash of club soda

Texas made vodka with our Gaido’s house made bloody-mary mix

Bacardi Light rum, Captain Morgan’s spiced rum, Myer’s dark rum, apricot brandy, and pineapple juice with a splash of grenadine

Ciroc Berry Vodka, Cointreau, cranberry juice and a touch of lime

Ciroc vodka, Cointreau and cranberry juice, served chilled with the perfect lemon twist

Hendrick’s Scottish gin and smashed cucumber lightly sweetened with a squeeze of lime

Ciroc Peach Vodka, Sweet Tea Vodka, fresh lemon and a touch of sugar

Absolut Limon‏ vodka and Chambord, serve in a raspberry-sugar rimed martini glass

Fresh shucked and served on ice with horseradish and cocktail sauce

Basted with garlic compound butter finished with grana padana and parmesan cheese

Half Dozen 16  Dozen 32 (One of each preparation) ASIAGO- Cream, asiago and parmesan cheese. BAKED- Butter and cracker crumbs. BIENVILLE- Shrimp, mushrooms, onions, white wine, seasoned bread crumbs, cayenne pepper, and parmesan cheese. MONTEREY- Shrimp, cream, sherry, cheddar cheese. PONZINI- Mushrooms, swiss and parmesan cream sauce. ROCKEFELLER- Spinach, garlic, onion, with a hint of jalapeño and anchovy

2 of each baked oyster preparation, 3 cornmeal fried and 3 oyster brochette. Oyster Combination Platters include your choice of parmesan tomatoes, potato wedges or asparagus. Add a side salad to your entrée for 6.