• FOR THE TABLE •
THE DEVIL’S CRAB
Chef Andi Bell’s take on a classic, jumbo lump crab, fried saltines
FRIED GREEN TOMATO & JUMBO LUMP CRAB
lemon butter, béarnaise, honey roast nuts
CRISPY FRIED CALAMARI
banana peppers, wild summer greens, asiago, harissa, garlic ginger mayonnaise
SPINACH & ARTICHOKE DIP
baby spinach, marinated artichoke hearts, warm tortilla chips
HOUSE SMOKED YELLOWFIN TUNA DIP
house-cured pickled vegetables, saltine crackers
LOCAL BLUE CRAB CLAWS
fried or sautéed, garlic ginger mayonnaise
TRUE ALABAMA FETA CHEESE DIP
roasted garlic, toasted pita chips
BAKED PIMENTO CHEESE
house pimento cheese, bacon marmalade, sourdough toast
PUTTIN’ ON THE GRITS
roast garlic, Spanish mahon cheese grit cakes, sautéed Gulf shrimp and crab, mild habanero butter
• FROM THE OYSTER BAR •
CORNMEAL FRIED OYSTERS
garlic ginger mayonnaise
RAW “NEKKID” OYSTERS
southern cocktail sauce, “PBR” mignonette, horseradish, lemon
OYSTERS BOSHAMP
baked with caramelized Vidalia onion, feta cheese, house-made bacon marmalade
OYSTERS ROCKEFELLER
spinach, pernod, garlic, asiago cheese
OYSTERS BIENVILLE
baked with gulf shrimp, lump crab, Bienville sauce
• SALADS •
BOSHAMPS “SHAKER” SALAD
iceberg, romaine, radish, seasonal garden vegetables, cheddar cheese, honey roasted nuts, choice of dressing, served in a mason jar
HOT LOUISIANA CRAWFISH SALAD
crisp fried Louisiana crawfish, baby spinach, romaine, spicy Creole mustard-sorghum vinaigrette
SUMMER SALAD
wild summer greens, local berries, toasted pecans, goat cheese, roasted Georgia pecan vinaigrette or blackberry vinaigrette
BOSHAMPS SIDE WEDGE
baby iceberg lettuce, honey roasted nuts, grape tomatoes, and choice of (cheddar cheese and bacon marmalade ranch) or (blue cheese crumbles and bacon marmalade blue cheese dressing)
Add to any salad:
chicken, shrimp or catch of the day (grilled, fried or blackened)
• SOUP •
SIGNATURE CORN AND CRAB CHOWDER
Flamingo Café original recipe
LOCAL GULF SEAFOOD GUMBO
oysters, Gulf shrimp, Louisiana crawfish, local okra, Conecuh sausage
• STANDARDS •
PAN SAUTEED GULF SNAPPER
fresh linguine pasta, plum tomatoes, spinach, chorizo vinaigrette, asiago
PAN ROASTED GULF GROUPER
feta cheese soufflé, garlic braised spinach, house made tomato jam, citrus butter
“THE ORIGINAL” SNAPPER DESTIN
jumbo lump crab, gulf shrimp, smashed red early potatoes, bacon braised collards, lemon butter, béarnaise honey roasted nuts
CORNMEAL DUSTED GULF GROUPER PECAN
balsamic grilled local vegetables, smashed red early potatoes, Worcestershire pecans, sauce meuniere
OFF THE DOCKS CATCH OF THE DAY
grilled, fried or blackened, creamy Spanish Mahon cheese grits, okra-tomato maque choux
CHARGRILLED ANGUS FILET
Miller’s green beans, garlic roast red potato, béarnaise, potato hay
20 OZ BONE-IN COWBOY RIBEYE
smashed red early potatoes, bacon braised collards, vidalia onion compote
SMOKED SPRINGER MOUNTAIN FARMS CHICKEN
bacon braised collards, Alabama white sauce, smashed red skin potatoes, local “Hot” honey
BOSHAMPS BASKET
fried snapper/grouper, shrimp, oyster OR crawfish, hand-cut fries, southern slaw, green tomato chow-chow tartar
GULF COAST DUCK CONFIT CASSOULET
grilled merguez lamb sausage, Conecuh sausage, seasonal local field peas, tomato, Vidalia onion, grilled crostinis
BOBO’S BURGER
with or without cheese (cheddar, Spanish Mahon, gruyere), ripe tomato, crisp iceberg, pickled red onion, house cured pickles, bacon marmalade, hand-cut fries. Add: a fried egg, blue cheese, pimento cheese for an additional 2.50 each
• FIXINS •
Southern Style Mac & Cheese
Miller’s Green Beans
Balsamic Grilled Local Vegetables
Bacon Braised Collards
Creamy Cheese Grits
Okra-Tomato Maque Choux
Smashed Red Early Potatoes
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
• FOR THE TABLE •
SPINACH AND ARTICHOKE DIP
baby spinach, marinated artichoke hearts, warm tortilla chips
HOUSE SMOKED YELLOWFIN TUNA DIP
house-cured pickled vegetables, saltine crackers
LOCAL BLUE CRAB CLAWS
fried or sautéed, garlic ginger mayonnaise
TRUE ALABAMA FETA CHEESE DIP
roasted garlic, toasted pita chips
BAKED PIMENTO CHEESE
house pimento cheese, bacon marmalade, sourdough toast
PUTTIN’ ON THE GRITS
roast garlic, Spanish Mahon cheese grit cakes, sautéed Gulf shrimp and crab, mild habanero butter
• FROM THE OYSTER BAR •
CORNMEAL FRIED OYSTERS
garlic ginger mayonnaise
RAW “NEKKID” OYSTERS
southern cocktail sauce, “PBR” mignonette, horseradish, lemon
OYSTERS BOSHAMP
baked with caramelized Vidalia onion, feta cheese, house-made bacon marmalade
OYSTERS ROCKEFELLER
spinach, pernod, garlic, asiago cheese
OYSTERS BIENVILLE
baked with gulf shrimp, lump crab, Bienville sauce
• SALADS •
BOSHAMPS “SHAKER” SALAD
iceberg, romaine, radish, seasonal garden vegetables, cheddar cheese, honey roasted nuts, choice of dressing, served in a mason jar
HOT LOUISIANA CRAWFISH SALAD
crisp fried Louisiana crawfish, baby spinach, romaine, spicy Creole mustard-sorghum vinaigrette
SUMMER SALAD
wild summer greens, local berries, toasted pecans, goat cheese, blackberry vinaigrette or roast Georgia pecan vinaigrette
ANGUS TENDERLOIN SALAD
sweet gem lettuce, avocado, cucumber, radish, Statesboro bleu cheese, biscuit croutons, classic thousand island dressing
BOSHAMPS SIDE WEDGE
baby iceberg lettuce, honey roasted nuts, grape tomatoes, and choice of (cheddar cheese and bacon marmalade ranch) or (blue cheese crumbles and bacon marmalade bleu cheese dressing)
FRIED GREEN TOMATO BLT SALAD
sweet gem lettuce, applewood smoked bacon, avocado, radish, buttermilk dressing
Add to any salad:
chicken, shrimp or catch of the day (grilled, fried or blackened)
• SOUP •
SIGNATURE CORN AND CRAB CHOWDER
Flamingo Café original recipe
LOCAL GULF SEAFOOD GUMBO
oysters, Gulf shrimp, Louisiana crawfish, local okra, Conecuh sausage
• SAMMICHES •
BOSHAMPS “PO BOY”
fried shrimp, oysters, or crawfish, hand-cut fries, green tomato chow-chow tartar, choice of slaw or lettuce, tomatoes, and mayonnaise
‘HONEST’ GULF GROUPER SANDWICH
grilled, fried or blackened, ripe tomato, crisp iceberg, pickled red onion, house cured pickles, southern slaw, hand-cut fries, green tomato chow-chow tartar
BOBO’S BURGER
with or without cheese (cheddar, Spanish Mahon, gruyere), ripe tomato, crisp iceberg, pickled red onion, house cured pickles, bacon marmalade, hand-cut fries. Add: a fried egg, blue cheese, pimento cheese for an additional 2.50 each
CRUNCHY YARDBIRD “SAMMY”
buttermilk fried chicken, ripe tomato, crisp iceberg, pickled red onion, house cured pickles, bacon marmalade, house buttermilk dressing, hand-cut fries
HOUSE SMOKED BEEF BRISKET
crisp fried house pickled onions, house mayonnaise, Gulf BBQ sauce, southern slaw, hand-cut fries
HOUSE SMOKED PULLED PORK SLIDERS
house made Gulf BBQ sauce, house cured pickles, Alabama white sauce, hand-cut fries
ALABAMA GULF SHRIMP ROLL
hand-cut “Old Bay” fries, assorted house pickles
• BASKETS & PLATES •
PAN SAUTEED GULF SNAPPER
fresh linguine pasta, plum tomatoes, spinach, chorizo vinaigrette, asiago
OFF THE DOCKS CATCH OF THE DAY
grilled, fried or blackened, creamy Spanish Mahon cheese grits, okra-tomato maque choux
BOSHAMPS BASKET
fried snapper/grouper, shrimp, oyster OR crawfish, hand-cut fries, southern slaw, green tomato chow-chow tartar
CAPTAIN BOB’S PLATTER
fried catch of the day, oysters, shrimp, hand-cut fries, southern slaw, green tomato chow-chow tartar
GULF COAST DUCK CONFIT CASSOULET
grilled merguez lamb sausage, Conecuh sausage, seasonal local field peas, local tomato, Vidalia onion, grilled crostinis
• FIXINS •
Southern Style Mac & Cheese
Miller’s Green Beans
Balsamic Grilled Local Vegetables
Bacon Braised Collards
Creamy Cheese Grits
Okra-Tomato Maque Choux
Smashed Red Early Potatoes
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
• SHUG •
Nightly Featured Desserts from Chef Andi Bell
• KIDS MENU •
FRIED FISH FINGERS
Fried catch of the day
CORN DOG
kosher beef frank corndog
CHEESEBURGER
50z certified Angus beef patty
CHICKEN FINGERS
House breaded chicken fingers
SWELL POPS Popsicle
Fresh, local, hand crafted popsicle
All Kids Items include fries (or fresh vegetable substitute for additional cost) and choice of water, tea or soft drink.