Fin And Smoke offers a unique fusion of coastal flavors and authentic barbecue techniques. The menu is curated to please both seafood aficionados and meat enthusiasts.
Ingredients are sourced locally whenever possible, ensuring freshness and sustainability. Each dish reflects a commitment to craftsmanship and bold taste.
The atmosphere at Fin And Smoke balances rustic charm with modern elegance. Hand-stenciled walls evoke a seaside shack, while polished metal fixtures hint at urban sophistication.
The open kitchen reveals smoky grills and sizzling pans. Guests can watch expert chefs at work, orchestrating each plate.
Reimagining two distinct culinary traditions required experimentation and passion. A small team of chefs traveled the Gulf Coast and the Southern plains.
They studied shrimp boils, fish shacks, pit masters and smokehouses. This journey shaped a menu that bridges land and sea.
“The essence of Fin And Smoke lies in harmony—juicy cuts of meat meet delicate seafood in perfect balance,” says Head Chef Marina Castillo. “Every sauce, rub and garnish has been tested over dozens of trials to hit the sweet spot between comfort and innovation.”
Starters & Appetizers
Kick off the meal with shareable bites designed to tease the palate. Options range from zingy ceviches to smoky brisket tots.
These starters set the stage for a memorable feast. Each dish promises bold flavors and distinctive textures.
| Item | Description | Price |
|---|---|---|
| Smoked Brisket Tater Tots | Crispy tots stuffed with tender brisket, served with spicy aioli. | $12 |
| Gulf Coast Shrimp Ceviche | Fresh shrimp marinated in citrus, jalapeño and cilantro. | $14 |
| Charred Oysters | Oysters on the half shell, blackened garlic butter drizzle. | $16 |
| Smokehouse Nachos | Tortilla chips piled high with pulled pork, queso and pickled jalapeños. | $11 |
Many guests rave about the brisket tots, citing a perfect ratio of meat to crisp exterior. The ceviche brings a refreshing tang that cleanses the palate.
Oysters are available both raw and charred, tailoring to every taste. Loaded nachos deliver a satisfying dose of Tex-Mex flair.
Signature Seafood
Seafood at Fin And Smoke celebrates coastal bounty with creative spins. From whole fish to delicate scallop preparations, each plate is crafted for maximum flavor.
Smoke infusions range from subtle oak to bold mesquite. Sauces and sides complement without overpowering.
| Dish | Description | Price |
|---|---|---|
| Mesquite-Smoked Salmon | Salmon fillet smoked to medium-rare, with lemon-garlic butter. | $24 |
| Blackened Red Snapper | Seared with Cajun spices, served on a bed of collard greens. | $22 |
| Crab-Stuffed Flounder | Flounder rolled around blue crab mousse, baked in white wine sauce. | $26 |
| Seared Scallops | U10 scallops, pan-seared, with coconut-lime reduction. | $28 |
The mesquite-smoked salmon retains a moist, flaky texture enriched by aromatic smoke. Blackened red snapper channels deep Southern roots, offering a crackling spice crust.
Crab-stuffed flounder is luxurious and indulgent, perfect for special occasions. Seared scallops arrive pink-centered, dancing with vibrant citrus notes.
“Our seafood dishes honor the ocean while embracing the fire,” Chef Castillo often reminds her team, underscoring the duality of smoke and sea.
BBQ Classics
Barbecue at Fin And Smoke reflects time-honored traditions with modern touches. All meats undergo a low-and-slow smoking process.
Rubs and glazes are signature creations, unveiling layers of flavor. Serving sizes accommodate both individual cravings and communal sharing.
| Item | Portion | Price |
|---|---|---|
| Texas-Style Beef Brisket | Half Pound | $18 |
| St. Louis Ribs | Full Rack | $32 |
| Smoked Pulled Pork | Half Pound | $15 |
| Smoked Chicken Quarter | Leg & Thigh | $13 |
Each brisket slice reveals a pink smoke ring and tender juiciness. Ribs are lacquered in housemade Memphis-style sauce.
Pulled pork glides apart, mingling with tangy coleslaw on request. Chicken quarters are seasoned with a bright herb rub and smoked to perfection.
Platters & Combos
Ideal for hearty appetites or group dining, the platters deliver variety in one vessel. Mix and match meats or pair seafood with barbecue.
Each platter includes two sides and freshly baked cornbread. Platters can be customized to suit dietary preferences.
| Combo | Includes | Price |
|---|---|---|
| Smokehouse Sampler | Brisket, ribs, pulled pork | $45 |
| Land & Sea Duo | Salmon, pulled pork | $40 |
| Surf & Turf Supreme | Ribeye stake, shrimp skewer | $50 |
The Smokehouse Sampler is perfect for those who can’t pick a favorite. Land & Sea Duo represents the restaurant’s signature pairing.
Surf & Turf Supreme brings true indulgence to the table. All combos allow side swaps at no extra charge.
Sides & Accompaniments
Sides at Fin And Smoke are elevated beyond everyday expectations. Each is crafted to enhance the main attractions without stealing focus.
Housemade sauces and relishes accompany many dishes. Gluten-free and vegetarian options are clearly marked.
| Side | Description | Price |
|---|---|---|
| Smoked Mac & Cheese | Three-cheese blend with a crispy breadcrumb top. | $7 |
| Collard Greens | Slow-braised with bacon and apple cider. | $6 |
| French Fries | Twice-fried for extra crunch, served with fry sauce. | $5 |
| Cornbread Muffin | Warm muffin with jalapeño-honey butter. | $4 |
| Coleslaw | Shredded cabbage, carrots and creamy vinaigrette. | $5 |
Smoked mac & cheese is a guest favorite, blending smoky depth with gooey cheese. Collard greens strike a balance between savory and tangy.
Fries remain golden and satisfyingly crisp. Cornbread muffins add a hint of sweetness alongside a touch of heat.
Desserts
Finish on a sweet note with handcrafted desserts. Offerings change seasonally, celebrating fresh fruits and spices.
Portions are generous enough to share or to keep all to yourself. Pair with coffee or an after-dinner cocktail.
| Dessert | Description | Price |
|---|---|---|
| Smoked Pecan Pie | Pecan filling kissed by hickory smoke, with flaky crust. | $8 |
| Key Lime Cheesecake | Creamy cheesecake with tart lime curd and graham crumb. | $7 |
| Chocolate Lava Cake | Warm chocolate cake oozing molten center, vanilla ice cream. | $9 |
| Seasonal Berry Cobbler | Locally sourced berries under buttery biscuit topping. | $7 |
Pecan pie gains an extra layer of complexity through gentle smoking. Key lime cheesecake strikes a dreamy balance of sweet and tart.
Lava cake remains an indulgent classic, perfect for chocolate lovers. Berry cobbler celebrates peak-season produce in every spoonful.
Craft Cocktails & Beverages
Beverage offerings at Fin And Smoke are designed to complement smoky and savory flavors. Cocktails feature housemade syrups and bitters.
Beer selections span local breweries to international import. Non-alcoholic options include artisan sodas and cold-brew teas.
| Beverage | Description | Price |
|---|---|---|
| Smoky Old Fashioned | Bourbon, maple syrup, aromatic bitters, smoldering oak essence. | $13 |
| Gulf Breeze | Vodka, grapefruit juice, splash of soda, sea salt rim. | $11 |
| Hibiscus Iced Tea | House-brewed hibiscus tea, lemon, mint garnish. | $4 |
| Assorted Craft Beers | Rotating selection from local microbreweries. | $6–$9 |
| House Lemonade | Fresh-squeezed lemons, cane sugar, hint of basil. | $5 |
Smoky Old Fashioned wraps familiar comfort in an intense aromatic package. Gulf Breeze is light and invigorating, perfect for warm evenings.
Hibiscus Iced Tea offers natural color and tang. A curated beer list invites exploration of hoppy, malty and sour styles.
Private Dining & Events
Fin And Smoke hosts private gatherings, blending catered service with lively energy. Choose from preset menus or design a bespoke culinary journey.
Spaces range from intimate nooks to semi-private rooms. Audiovisual equipment and décor packages are available on request.
Event planners appreciate the flexibility of menus spanning heavy hors d’oeuvres to full-course feasts. Staff focus on seamless execution, from welcome reception to dessert service.
Custom beverage pairings elevate each course. A dedicated coordinator ensures every detail aligns with your vision.
Reservation & Contact Information
Reservations can be made online or via phone. Walk-ins are welcome when capacity allows.
For parties larger than six, please inquire about group availability. Special dietary needs and allergies can be accommodated with advance notice.
Call (555) 123-4567 or visit www.finandsmoke.example.com/reservations. Follow Fin And Smoke on social media for menu updates and seasonal specials.
Gift cards are available year-round. Join the mailing list for exclusive offers and chef’s table events.
Conclusion
Fin And Smoke successfully marries the best of wood-fired barbecue and coastal seafood traditions. Each dish is an invitation to savor bold spices, smoky aromas and thoughtful pairings.
Whether dining casually or celebrating a milestone, the restaurant delivers elevated comfort. Guests leave with a renewed appreciation for the synergy of fire and sea.
“Dining here is more than a meal—it’s a journey through flavors that span from mountain smokehouses to ocean shores,” reflects a longtime patron.
This extensive menu ensures every visit uncovers a new favorite. From robust platters to nuanced cocktails, Fin And Smoke stands out as a destination for adventurous eaters.
Immerse yourself in an environment where craftsmanship meets creativity. Reserve your table and experience the magic of smoke meeting surf.
