Charter Fishing “Cook the Catch”
1. Must make reservation with number of guests and time of arrival at least
2 hours in advance.
2. Reservations must be made between 2:00 p.m.
& 5:00 p.m..
All fish must be cleaned, filleted & skin - off when brought in.(Pinboned when appropriate)
Please clean back
of filet to remove dark meat that lays next to the skin.
4. 1 Guest must bring fish
to kitchen door & direct other guest to main entrance.
must me kept on ice at all times during fishing. Only fish caught on a charter boat is acceptable.
6. If fish is caught after service hours:a. Keep fish on ice during storage. Bring fish to the restaurant to be stored overnight if possible.b. Fish should be in a zip lock back with name of boat & Captain written on bag
w/ markerc. Guest must make reservation for the next day’s
meal. No fish to be stored more than 24 hours.
Cost is $15.00 per
person & Includes Appetizer Platter, Fresh Baked Bread, Slaw & Entrée with Chefs choice of potato or rice &
Appetizer – Pan Fried Peppered Fish Fingers
Fried Fish Platter w/ lemon & tartarSlaw, Bread & Butter
Entrée – Cajun Seared or Montreal Grilled
Served on rice pilaf w/ steamed vegetables with homemade bread & butter, lemon, tartar