PAN SEARED JUMBO LUMP CRAB CAKE | CHARRED CORN & CUCUMBER | JICAMA & CABBAGE | REMOULADE

Crab Cakes

YELLOWFIN TUNA | CRISPY WONTON SHELL PONZU | SPICY MAYO | WAKAME SEAWEED SALAD | SESAME SEEDS

Ahi Tuna Tacos

BLACKENED GULF SHRIMP | ANSON MILLS WHITE CHEDDAR GRITS | CREOLE TOMATO SAUCE | (ADD EGG +4)

Shrimp & Grits

YELLOWFIN TUNA | LAVASH | SWEETY DROP PEPPERS | JALAPEÑO JAM

Smoked Fish Dip

CHILI MUSTARD SAUCE | SWEETY DROP PEPPERS | TOASTED SESAME SEEDS

Blistered Shishito Peppers

BRONZED GROUPER | JUMBO LUMP CRAB | SUMMER SUCCOTASH | GREEN GUMBO

Gulf Grouper

ARTICHOKE | TOMATO | LEMON BEURRE BLANC | BAGUETTE

Shrimp Scampi

BLACKENED | RED PEPPER BEURRE BLANC OR SAUTÉED | YUZU BEURRE BLANC | BAGUETTE

Blue Crab Claws 2 Ways

BLISTERED PEPPERS | CHILI MUSTARD | TOASTED SESAME

Shishito Peppers

Fried Deviled Eggs

Gallion's Butter Candle

Creme Brûlée

Flourless Cocoa Pate | Creme Anglaise | Dried Fruit | Pecans

Chocolate Cake

Chef's House Made Ice Creams

Classic Carrot Cake | Cream Cheese | Caramel Popcorn

Carrot Cake

FRENCH FRIES (ADD PARMESAN TRUFFLE +4) | SIMPLE SALAD | WHITE CHEDDAR GRITS | BREAKFAST POTATOES

Sides

Lox Bagel

Breakfast Sandwich

Chicken Sandwich

CORNERED BEEF | SWISS CHEESE | SAUERKRAUT | RUSSIAN DRESSING | MARBLE RYE

Gallion's Rueben

Bourbon Burger

Grouper Sandwich

Tacos

GRILLED FILET MEDALLION | FRENCH FRIES | SHOYU DEMI GARLIC-HERB BUTTER | (ADD EGG +4)

Steak Frites

In a small bowl whisk together mayonnaise, mustard, hot sauce, chopped capers, lemon juice, paprika, garlic powder, salt and pepper until smooth. Taste and adjust seasoning. Chill in refrigerator while preparing other components.

If using fresh corn, char kernels: heat a dry skillet over high heat (or use a grill). Add corn kernels and cook, stirring occasionally, until kernels have dark golden spots, about 4–6 minutes. Remove and let cool slightly.

Combine charred corn, diced cucumber and minced red onion in a bowl. Add lime juice, olive oil, salt and pepper; toss to combine. Refrigerate until ready to serve.

In a medium bowl toss jicama and shredded cabbage with lime juice, rice vinegar, honey and salt until evenly coated. Let sit 10–15 minutes to soften slightly and meld flavors; refrigerate until plating.

Gently pick through the crab meat to remove any shells and break up large lumps, keeping as many pieces intact as possible.

In a large bowl combine mayonnaise, Dijon, Worcestershire, Old Bay, salt, pepper and beaten egg. Stir in chopped parsley and panko breadcrumbs until evenly distributed.

Fold the crab meat into the mixture gently to avoid breaking up lumps. Use a flexible spatula to form 4 equal-sized patties (about 4 oz each). Press lightly so they hold together.

Place formed patties on a tray and chill in the refrigerator for at least 20 minutes (this helps them set and prevents falling apart when searing).

Heat a large skillet over medium-high heat and add butter and oil. When butter is foaming and pan is hot, add crab cakes (do not overcrowd). Cook until golden-brown and crisp on the bottom, about 3–4 minutes.

Carefully flip the cakes and cook the second side 3–4 minutes more, until golden and cooked through (internal temperature about 145°F/63°C). If cakes brown too quickly, reduce heat to medium.

Transfer cooked crab cakes to a paper towel-lined plate and keep warm in a low oven (200°F/95°C) while finishing remaining cakes.

Place a small spoonful of remoulade on the plate or smear it with the back of a spoon as a base.

Top with a crab cake, then spoon a small mound of jicama & cabbage slaw to one side and a portion of charred corn & cucumber salad on the other.

Garnish with microgreens or chopped chives and serve with lemon wedges. Offer extra remoulade on the side.

jumbo lump crab meat

light mayonnaise

Dijon mustard

Worcestershire sauce

old bay seasoning

salt

freshly ground black pepper

large egg, lightly beaten

Panko breadcrumbs

fresh parsley, finely chopped

unsalted butter

neutral oil (canola or vegetable)

fresh corn kernels (from about 2 ears) or frozen, thawed

English cucumber, diced

red onion, finely minced

lime juice

extra-virgin olive oil

jicama, peeled and julienned

green cabbage, thinly shredded

fresh lime juice

rice vinegar

honey

mayonnaise

Creole or Dijon mustard

hot sauce (like Tabasco)

capers, finely chopped

lemon juice

sweet paprika

garlic powder

lemon wedges

microgreens or chopped chives

Pat the tuna dry with paper towels. Trim any sinew and cut into 1/4-inch dice (for poke-style filling) or into 1/2-inch cubes if you prefer chunkier pieces. In a medium bowl combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tbs lime juice, 1/4 tsp fine sea salt and 1/8 tsp black pepper. Add the diced tuna and gently toss to coat. Cover and refrigerate for 10–15 minutes while you prepare other components — do not marinate longer than 30 minutes for best texture.

Prepare and marinate tuna

Combine 1/4 cup ponzu, 1 tbs fresh lime juice and 1/2 tsp grated ginger in a small bowl. Taste and adjust: add a pinch of sugar if it seems too sharp. Reserve 2–3 tbs of this ponzu to toss with the marinated tuna just before assembly (this will be the acidic finishing liquid). Keep remaining ponzu for drizzling over finished tacos.

Whisk together 1/2 cup mayonnaise, 2 tsp sriracha, 1/2 tsp gochujang (if using), 1/4 tsp sesame oil and 1/2 tsp lime juice in a small bowl until smooth. Taste and adjust heat level by adding more sriracha. Transfer to a squeeze bottle or piping bag for neat assembly.

Heat 2 cups neutral oil in a heavy 10-inch skillet or small pot over medium heat to 350°F (175°C). If you don't have a thermometer, test with a scrap wonton: it should sizzle immediately and brown in ~30–45 seconds. Fry wonton wrappers in batches: gently slide one wrapper into the oil and use a spider/skimmer to fold and hold a taco shape (or use a metal taco rack over the oil) for about 30–45 seconds until golden and crisp. Remove to a paper towel–lined tray and immediately sprinkle with 1/2 tsp kosher salt while hot. Repeat until you have 12 crispy shells. Let cool to room temperature (they will crisp further).

Fry wonton shells

Alternative: For baked version, lightly brush both sides of wrappers with oil, drape over oven-safe curved molds or the back of a muffin tin and bake at 375°F (190°C) for 6–10 minutes until golden and crisp.

Prepare or portion 1 cup prepared wakame salad. If store-bought is strongly seasoned, taste and, if needed, rinse briefly and drain to reduce saltiness. Toss wakame with 1–2 tsp of the reserved ponzu if you want extra brightness. Stir in thinly sliced green onions and microgreens/cilantro. Keep chilled until assembly.

Toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant and lightly browned; watch carefully to avoid burning. Remove from heat.

Finish the tuna: remove the marinated tuna from fridge and drain off most of the marinade. Toss gently with 2–3 tbs reserved ponzu to finish and taste; adjust salt or acidity if needed.

Place a crispy wonton shell on a serving plate. Spoon about 2 heaping tbs of wakame salad into the shell as a bed (adjust so each shell has roughly equal amount). Top wakame with about 2–3 tbs of the ponzu-dressed tuna (roughly 1–1.5 oz tuna per taco).

Drizzle spicy mayo over the tuna in a thin zigzag (about 1 tsp spicy mayo per taco). Sprinkle toasted sesame seeds and a few sliced green onions over each. Add microgreens or cilantro if using.

Optional: drizzle a few drops of remaining ponzu around the plate or lightly over the tacos for additional brightness. Serve immediately with lime wedges to squeeze on top.

yellowfin (ahi) tuna, sushi-grade

soy sauce

mirin

sesame oil

fine sea salt

ponzu sauce (bottled or homemade)

finely grated ginger

mayonnaise (preferably Japanese kewpie)

sriracha

gochujang (optional, for depth)

prepared wakame seaweed salad (store-bought or homemade)

toasted white or black sesame seeds

thinly sliced green onions

microgreens or cilantro leaves (optional)

fresh lime wedges

round wonton wrappers (3–4 inch) or small won ton cups

neutral oil for frying (vegetable or canola)

kosher salt

In a small bowl combine paprika, granulated garlic, onion powder, dried thyme, dried oregano, cayenne pepper, coarse salt and black pepper; stir to blend evenly.

Prepare spice mix

Pat shrimp dry with paper towels. Toss shrimp with melted butter and olive oil, then sprinkle spice mix over shrimp and toss to coat evenly. Let sit 5–10 minutes to absorb flavors.

Season shrimp

Heat a large cast-iron skillet or heavy nonstick pan over medium-high heat until very hot (about 2–3 minutes). Add a light film of oil if pan looks dry. Add shrimp in a single layer and cook 1–2 minutes per side until blackened and just opaque; do not overcrowd—cook in batches if necessary. Transfer shrimp to a plate and keep warm. Squeeze lemon over shrimp before serving.

Cook shrimp

Place a medium saucepan over medium heat. Add grits and dry-toast, stirring constantly, for 1 minute to deepen flavor (optional but recommended for Anson Mills grits).

Toast grits

Add water and milk to the saucepan and bring to a gentle simmer. Add 1 teaspoon salt and the black pepper. Reduce heat to low and simmer gently, stirring frequently, until grits are tender and thickened, 20–25 minutes for medium grinds (follow package for exact timing). If grits become too thick, stir in additional hot water or milk 1–2 tablespoons at a time to reach creamy consistency.

Cook grits

Remove from heat and stir in butter and grated white cheddar until fully melted and smooth. Taste and adjust seasoning with more salt or pepper if needed. Keep warm while preparing sauce and shrimp.

Finish grits

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add diced onion, bell pepper and celery. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, chicken stock, Worcestershire sauce, hot sauce, bay leaf, Creole seasoning, sugar, salt and black pepper. Stir to combine and bring to a gentle simmer.

Build sauce

Reduce heat to low and simmer uncovered for 10–15 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. Remove and discard bay leaf. Stir in chopped parsley just before serving.

Simmer

Divide warm cheddar grits among 4 shallow bowls or 2 large bowls (see servings). Spoon 1/3–1/2 cup creole tomato sauce over each portion of grits in the center, creating a well for the shrimp.

Plate

Arrange blackened shrimp over the sauce and grits (about 4–6 shrimp per serving depending on size). Spoon any resting juices from the shrimp over the top. Garnish with extra parsley and a lemon wedge.

Top with shrimp

If adding an egg (+$4 in the menu), soft-poach or fry one egg per serving: for poached, simmer water with a splash of vinegar, create a gentle whirlpool and crack in an egg; cook 3 minutes for runny yolk. Use tongs or slotted spoon to transfer to grits. For fried, heat 1 teaspoon oil in a skillet and fry to desired doneness. Place egg on top of shrimp and sauce.

Optional egg

large shrimp, peeled and deveined (16/20 size)

unsalted butter, melted

olive oil

paprika

granulated garlic (or garlic powder)

onion powder

dried thyme

dried oregano

cayenne pepper

coarse salt

black pepper

lemon wedges (for serving)

Anson Mills white grits (or medium-ground white grits)

water

whole milk

white cheddar, finely grated

yellow onion, finely diced

green bell pepper, finely diced

celery, finely diced

garlic, minced

tomato paste

crushed tomatoes (canned)

chicken stock (low sodium)

hot sauce (eg. Crystal or Tabasco)

bay leaf

Creole seasoning (or Cajun seasoning)

sugar (optional, to balance acidity)

fresh parsley, chopped (for garnish)

large egg (soft-poached or fried)

crispy bacon, chopped

Remove any skin or large bones from the smoked yellowfin tuna and flake the fish into bite-sized pieces. Finely chop the sweet drop peppers, mince the half jalapeño (remove seeds if you want milder heat), rinse and drain capers, and finely chop the chives and parsley.

Prepare ingredients

If the cream cheese is cold, microwave it in a microwave-safe bowl for 10–15 seconds to soften slightly so it mixes smoothly with the other ingredients.

Soften cream cheese

In a medium mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Whisk or beat with a fork until smooth and fully combined.

Combine base

Stir in the lemon juice, Dijon mustard, smoked paprika, olive oil, kosher salt, and black pepper. Taste and adjust seasoning — add more lemon for brightness or salt for depth.

Season and flavor

Gently fold the flaked smoked yellowfin tuna, chopped sweet drop peppers, chopped capers, minced jalapeño, chives, and parsley into the base mixture. Reserve about 1 tablespoon of chives and a few pieces of sweet drop pepper for garnish.

Fold in mix-ins

Spoon the jalapeño jam into the dip and gently swirl it through with a knife or spatula to create a marbled effect. If you prefer more heat and sweetness combined thorough, fold it in completely — otherwise leave visible streaks on top for presentation.

Swirl jalapeño jam

If the dip feels too thick, stir in up to 1–2 tablespoons additional sour cream or lemon juice to reach a spreadable but scoopable consistency.

Adjust consistency

Cover the bowl and refrigerate the dip for at least 30 minutes to allow flavors to meld. It can be made up to 24 hours ahead; bring to room temperature for 10–15 minutes before serving if chilled longer.

Chill (recommended)

Preheat oven to 375°F (190°C). Brush each lavash sheet lightly with the 1 tablespoon olive oil, then cut into triangles (about 6–8 per sheet). Arrange in a single layer on a baking sheet and bake for 6–10 minutes, flipping once, until edges are crisp and golden. Remove and cool briefly.

Prepare lavash

Transfer the dip to a shallow serving bowl. Drizzle a thin ribbon of extra-virgin olive oil over the top, add the reserved chives and sweet drop pepper pieces, and scatter microgreens or extra chives. Serve with toasted lavash triangles alongside additional jalapeño jam on the side for guests who want extra sweetness and heat.