Menus

At Jeremiah’s, we believe casual waterfront food should still be seriously good. We've build long-standing relationships with Texas ranches, fish mongers, and farmers to bring you a menu that is truly South Texas and absolutely coastal. We are sourcing the highest-quality local ingredients possible, from Gulf shrimp and black drum caught right off the Port A docks to South Texas beef, wild game, and quail raised right here in Texas. Every plate is rooted in bold coastal flavor, chef-driven cooking, and a commitment to serving the best locally sourced products available. Enjoy the kind of atmosphere that keeps locals and visitors lingering long after the sun goes down. If you want to have dinner closer to the water, you'll need to wear some floaties.

Text 361-300-5495 with your table number and we will come to you to take your order.

For pickup orders, call 361-300-5495.

Nachos

Roasted poblano queso, pico de gallo, jalapenos, crema verde, cilantro pesto

Famous Blackened Drum 20

Plain 12

Chicken 16

Shrimp 18

Nilgai 20

Rib Eye 22

Add Guacamole 2.5

Sour Cream 1.5

"Wings"

Choice of buffalo, sweet chili, roasted garlic bbq, verde sauces, or Chef Matt's dry rub. Served with carrots and cole slaw.

Chicken 15

Quail 3 for 16

Shrimp 18

Frog Legs 3 for 16

Nilgai 18

Rib-Eye 22

Salad

Sauteed, fried, or blackened.
House greens, roasted corn, poblano, carrots, slaw, green onion, pico de gallo, house cheese blend

Chicken 16

Drum 20

Shrimp 18

Nilgai 20

Rib-Eye 22

Quesadilla

Filled with house blend cheeses and pico de gallo. Served with salsa fresco

Plain 12

Chicken 15

Shrimp 17

Nilgai 19

Rib-Eye 20

Add Guacamole 2.5

Sour Cream 1.5

Baskets

Sauteed, fried, or blackened served with fries and cole slaw

Chicken 20

Drum 24

Shrimp 24

Frog Legs 24

Quail 24

Nilgai 26

Rib-Eye 28

Queso Fries

Roasted poblano queso, crisp bacon, jalapenos, green onion

Famous Blackened Drum 20

Plain 12

Chicken 16

Shrimp 18

Nilgai 20

Rib-Eye 22
COOK YOUR CATCH

Fresh off the boat and onto your plate!
Bring us your cleaned, ready-to-cook catch and our kitchen will prepare it your way.
Priced by the pound and served with fries, coleslaw, two house sauces, and citrus.
Brunch

New Orleans Jazz Brunch on the Boat Saturdays and Sundays, 9am-2pm

Banana Fosters Pain Perdu

Vida Cana Rum Sauce

Biscuits and Sausage Gravy

Shrimp and Grits

Crab Cakes and Caviar Benedict

Poached Egg, Creole Hollandaise

Chicken and Waffles

Beignets

Featuring

Build-Your-Own Bloody Mary Bar

Mimosa Bar

Rotating Eggs Benedict & Weekly Brunch Specials

From pulled pork potato cakes to classic Eggs Sardou, there’s always something new coming out of the kitchen.

Farm-Fresh Eggs

Sourced from local South Texas farms.

Stone-Ground Grits

From Marsh Hen Mill.

Specialty Meats

From Champ's Meat Market.

Have a favorite New Orleans brunch dish you’d love to see on the menu? Let us know — we’re always looking for inspiration (and a good excuse for another R&D trip to New Orleans).
4 Course Dinner

4-Course Dinner on the Top Deck
Summer 2026 Menu*

*Menus subject to availability and change.

Appetizer:

Blue Crab Cakes

Osetra Caviar / Port A Texas Aioli

Salad:

Field Greens

Citrus / Berries / Candied Pecans / Whipped Goat Cheese / Berry Vinaigrette

Choice of Entrée:

Red Snapper

Saffron Orzo / Beet Puree / Tomato Relish

Filet

Truffle Risotto / Asparagus / Malbec Demi-Glace

Dessert:

Cherries Jubilee

Homemade Vanilla Ice Cream
8 Course Dinner

8-Course Dinner on the Top Deck
Summer 2026 Menu*

*Menus subject to availability and change.

Clearwater Oysters

Rockefeller Mousse / Chargrilled Drawn Butter / Prickly Pear Mignonette

Sweet Potato Croquette

Crab Cakes and Caviar

Smoke Beef Tartare

Blackened Shrimp

Unicorn Grits / Poblano Jus

Bone Marrow Wellington

Duck Confit Street Tacos

Filet

Stone Crab Oscar

Raspberry Sorbet

Chocolate Crème Anglaise

Menus

Nachos

"Wings"

Salad

Quesadilla

Baskets

Queso Fries

COOK YOUR CATCH

Brunch

Featuring

4 Course Dinner

8 Course Dinner

Contact

Hours