Gaido's Seafood Restaurant

SIGNATURE CRAB

Gaido’s has been purchasing Blue crab harvested out of Texas for over a century. We are extremely careful about our shellfish. We have always paid top dollar for the freshest crab meat. You deserve nothing less. The preparations below are classics, each with its own history of inspiration, development, and refinement.

Crab Avocado | 21

Chilled jumbo lump crab served over freshly sliced avocado with fresh-made remoulade

Spinach Crab Dip | 16

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

Soft Shell Crab | 19

Panko crusted soft shell crab, fresh arugula salad with grilled corn, garlic, tomatoes, fresh herbs, and citrus vinaigrette, then finished with remoulade sauce.

Shrimp & Crab Crostini | 24

Four jumbo Gulf shrimp, jumbo lump crab, tossed in a garlic-herb butter sauce and served with pepper cheese crostinis.

Savory Crab Cheesecake | 19

Texas blue crab, savory ricotta-cream cheese filling, brownbutter almond shortbread crust, finished with a Creole meuniére sauce.

Asparagus Michael | 20

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

Jumbo Lump Crab Cake | 24

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

Blue Crab Claws | 23

Fried or Chilled.

Signature Crab Stuffed Shrimp | 35

Five Jumbo Gulf shrimp stuffed with our signature crab cake, baked, then finished with lemon butter sauce.

Jumbo Soft-Shell Crab | (2) 35

Fried to a crisp in our house-made wade seasoning.

Texas Jumbo Lump Crab

Sautéed in butter—Market Price

Au Gratin-sherry, cream, cheddar—Market Price

Asiago-cream, asiago, parmesan—Market Price

Chef’s Featured Fish of the Day | Market Price

Pecan Encrusted Mahi Mahi | 34

Extra lean with firm white meat and mild flavor, coated in our house-made pecan breading and pan sautéed

Blackened Yellowfin Tuna | 32

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

Charcoal Grilled North Atlantic Salmon | 29

Medium-firm texture with large flakes and moderate moisture content, brushed with lemon garlic butter and dusted in traditional charcoal seasonings

American Cornmeal Fried Catfish | 26

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

American Red Snapper Michael | 39

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

Castilla

Shellfish of your choice sautéed in an asiago cream sauce

Shrimp 9 | Crawfish 9 | Jumbo Lump Crab 17

Beurre Blanc

Our signature lemon butter sauce

Shrimp | Crawfish 9 | Jumbo Lump Crab 17

Fritz

Shellfish of your choice poached in garlic butter with sweet peppers

Shrimp | Crawfish 9 | Jumbo Lump Crab 17

*Ask your server about our Gluten Free and Heart-wise preparations

16-Ounce Cowboy Ribeye | 54

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

Chicken Ponzini | 24

Charcoal-grilled chicken with wild mushrooms swiss cheese cream sauce

Pork Chop Sapporito | 42

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

Prime 14-Ounce New York Strip | 42

Seared on a cast iron skillet with roasted garlic compound butter

8-Ounce Center-Cut Filet| 52

Seared on a cast iron skillet with roasted garlic compound butter

Temperatures: Rare: Cool Red Center | Medium Rare: Warm Red Center | Medium: Mostly Pink Medium Well: Slightly Pink | Well: No Pink

Pesto Fettuccine | 22

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

Pesto Asiago | 22

Crawfish tails cooked with asiago cheese sauce, tossed in fettuccine with grated parmigiana-reggiano

Seafood Pasta | 36

Grilled shrimp, scallops, jumbo lump crab, angel hair, garlic cream sauce, spinach, roasted cherry tomatoes, fresh herbs, parmigiana-reggiano

Shrimp and Grits | 20

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

Shrimp | 12

Five jumbo Gulf shrimp prepared fried, grilled or blackened

Shrimp Peques | 8

Two bacon-wrapped shrimp stuffed with jalapeño and cheese

Stuffing Balls | 10

Five house made shrimp stuffing balls fried to perfection

Stuffed Shrimp | 8

Two fried shrimp wrapped in seafood stuffing

Soft Shell Crab | (1) 15

Au Gratin Potatoes | 10

Creamed Spinach | 9

Jumbo Baked Potato | 9

Truffle Fries | 8

Blue Cheese Grits | 8

Crab Mac and Cheese | 19

Onion Rings | 7

Grilled Onions | 6

Cocktail Shrimp | 14

Chilled Gulf soldier shrimp served with cocktail sauce and remoulade

Jazz Martini | 14

Cocktail shrimp and crab meat tossed with avocados and hearts of palm

Ahi Tuna Tacos | 14

Crispy wonton, #1 tuna, avocado, soy, jalapeno, cucumber, scallions, sesame seeds

Red Snapper Ceviche | 24

American Red Snapper, Gulf shrimp, and jumbo lump crab marinated in fresh squeezed lime, cilantro, and avocado

Onion Stack | 10

Hand battered jumbo onion rings with creamy horseradish sauce

Calamari | 15

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

Premium Market Oysters

Flown in fresh from the East Coast

Raw ½ Dozen-MKT

Charcoal Grilled ½ Dozen-MKT

Deluxe Shellfish Tower 

Oysters on the half shell, chilled Gulf shrimp, Texas jumbo lump crab salad, chilled Texas blue crab claws, served with traditional sauces- Market Price

Watkins Bisque | Cup 10 | Bowl 13

Chilled Gulf soldier shrimp served with cocktail sauce and remoulade

Caesar | 11

Romaine hearts, grated parmigiano-reggiano and croutons

Steak Salad | 19

Thinly sliced blackened top sirloin served over mixed field greens, house made croutons, julienne carrots, quartered tomatoes, crisp fried onion strings, and house made creamy blue cheese dressing

Brooks Gumbo | Cup 9 | Bowl 12

Thibodeaux, Louisiana-inspired hearty gumbo with okra, shrimp, and spices

Wedge | 11

Iceberg, bacon, red onion, cherry tomatoes, green onion, and chunky blue cheese dressing

House | 9

Mixed field greens, house made croutons, julienne carrots, cherry tomato, red onions

Soup of the Day | Cup 9 | Bowl 12

Chef’s featured soup, ask your server for details

Greek Salad | 14

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

Shrimp Salad | 17

Bay shrimp, onions, celery, egg, fresh herbs and spices, all tossed in our house made remoulade dressing

House-Made Dressings

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

Premium Gulf Shrimp | 26

Fresh Gulf shrimp prepared fried, grilled, or blackened

The Combination Platter

Charcoal-grilled Gulf shrimp, deep sea scallops, and tenderloin of Catfish 31 | Mahi Mahi 36 | Snapper 41

Famous Fried Platter | 34

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

Shrimp Peques | 29

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

Deep Sea Scallops | 36

Grilled, blackened, or fried

All entrees except Pasta entrees include your choice of parmesan tomatoes, potato wedges or asparagus Add a side salad to your entrée for 6

Caution: There may be small bones in some fresh fish. Maraschino cherries and nearly all wines contain sulfating agents to protect flavors and color. Certain individuals may be allergic to specific types of food ingredients used in food items (i.e.,MSG). We are not responsible for an individual’s allergic reaction to our food or ingredients used in food items. Please alert your server of any food allergies prior to ordering. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of illness from raw oysters and should eat oysters fully cooked. If you are unaware of your risk, consult your physician.