Otis Seafood House

Shrimp sautéed in a rich, buttery New Orleans-style BBQ sauce, served with grits.

Two golden, seared Blue Point crab cakes, served on a bed of crispy fried eggplant and drizzled with tangy house-made remoulade sauce.

Lightly fried calamari coated in a seasoned flour and corn starch blend, served crisp with house-made remoulade sauce.

Tender pieces of Louisiana alligator, seasoned and either fried to golden perfection or blackened, served with house-made remoulade.

Three thick-cut green tomato slices, breaded and fried until golden and crispy. Topped with a generous dollop of creamy shrimp remoulade sauce for a Southern-inspired appetizer with a punch.

Five large Gulf shrimp wrapped in applewood-smoked bacon, cooked until crisp, and tossed in a sweet chili gochujang glaze.

Chilled crab claws served over a bed of mixed greens with shaved red onion, cherry tomatoes, and house vinaigrette.

Eight crispy fried wings tossed in your choice of bourbon BBQ glaze or classic buffalo sauce, served with celery sticks.

A classic New Orleans dish made with a rich roux, Cajun holy trinity (onions, bell peppers, celery), tender chicken, and spicy andouille sausage, served over white rice.

A velvety, creamy bisque brimming with Gulf shrimp, tender lump crab, and sweet corn, creating a perfectly balanced and comforting dish.

Crisp romaine lettuce tossed with creamy Caesar dressing, crunchy croutons, and shaved parmesan, topped with seasoned grilled shrimp.

A bold take on a classic Cobb—crisp romaine lettuce layered with smoky bacon, chopped egg, avocado, cherry tomatoes, pickled red onion, and shaved parmesan. Finished with blackened chicken and creamy green goddess dressing.

Classic Louisiana-style crawfish étouffée made with a rich, savory roux and the holy trinity of vegetables, smothered over white rice and bursting with Southern flavor.

Louisiana-style shrimp étouffée made with a deep, flavorful roux and slow-simmered aromatics, smothered over white rice and loaded with Gulf shrimp.

Blackened seasonal Gulf fish served over whipped potatoes, topped with a bold Creole sauce and accompanied by a side of roasted Brussels sprouts.

A bold, stacked presentation of blackened seasonal fish, a house-made crab cake, shrimp, crawfish tails, and a fried oyster — all layered with grilled eggplant medallion and finished with a zesty Creole cream herb sauce.

Fettuccine pasta tossed in a rich, house-made Alfredo sauce and topped with a golden seared Blue Point crab cake and tender grilled shrimp. A luxurious seafood twist on a classic comfort dish.

A whole red snapper, expertly roasted and served with a bright, house-made citrus sauce. Finished with a fresh herb salad for vibrant contrast and aroma.

Grilled chicken breast topped with slices of spicy andouille sausage, melted pepper jack cheese, and finished with a rich New Orleans–style cream sauce. Served with whipped potatoes and roasted Brussels sprouts.

A 12 oz USDA Prime ribeye, char-grilled and served over a bed of whipped potatoes, topped with a rich garlic cream sauce and five grilled shrimp.

A 12 oz USDA Prime ribeye, char-grilled to perfection and served over whipped potatoes. Finished with a savory garlic cream sauce.

A tender 8 oz USDA Prime filet, char-grilled and served over whipped potatoes with a rich garlic cream sauce.

A tender, bone-in beef short rib braised to perfection and served over whipped potatoes with roasted bacon-brussels sprouts and crispy mushrooms.

This double-cut porkchop is sous vide for tenderness,, and glazed with a sweet apple reduction. Served over whipped potatoes.

Crispy fried Gulf shrimp, golden and juicy, served with straight-cut fries, hushpuppies, and lemon wedges for a zesty finishing touch.

Crispy fried catfish fillets, golden and flaky, served with straight-cut fries, hushpuppies, and lemon wedges for a bright finish.

Crispy, golden-fried oysters served with straight-cut fries, hushpuppies, and lemon wedges for a bold and briny Southern classic.

A combo of crispy fried Gulf shrimp and golden catfish fillets, served with straight-cut fries, hushpuppies, and lemon wedges for a Southern seafood feast.

Dressed with mayo, lettuce, tomatoes, pickles and served with french fries.

Dressed with mayo, lettuce, tomatoes, pickles and served with french fries.

Dressed with mayo, lettuce, tomatoes, pickles and served with french fries.

Custom blend chuck, brisket, short rib dressed with mayo, lettuce, tomatoes and pickles —served with truffle parmesan fries.

A juicy grilled chicken breast topped with melted Swiss cheese, avocado, mayo, crisp lettuce, tomato and pickles —served on toasted sourdough bread with a side of truffle parmesan fries.

A large, indulgent slice of rich, creamy cheesecake with a seasonal garnish and a generous dollop of whipped cream.