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.
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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
Joy to All the Fish in the Sea 20
Blackened local black drum caught right here in Port A. Tortilla chips topped with poblano queso, fresh pico de gallo, jalapeno, cilantro pesto, cojita cheese and green onion. Served with salsa fresco.
Marina Nachos
Loaded chips with poblano queso, pico, jalapenos, cojita cheese, cilantro pesto, served with salsa fresco.
Chicken 18
Plain 12
Shrimp 20
Nilgai 20
Ribeye 22
Add Guacamole 2.5
Sour Cream 1.5
Wings & Bites
Jeremiah “Was” a Tree Frog 18
Fried frog legs with choice of sauce. Served with carrots & slaw. Best with Chef Matt’s dry rub and Port A aioli.
Buffalo, roasted garlic BBQ, Asian, or dry rub.
South Texas “Wings”
Served with carrots and slaw. Texas aioli.
Chicken Boneless 16
Shrimp 20
Nilgai 20
Ribeye 22
Quail Knots 18
Buffalo, roasted garlic BBQ, Asian, or dry rub.
Street Corn 10
Roasted corn, poblano, Laredo aioli, cojita cheese, green onion, Chef Matt’s Cajun spice.
South Texas Cheese Curds 14
Fried Oaxaca cheese, served with Texas aioli.
Salads and Bowls
Jeremiah’s Garden
Chef Matt’s Cajun, fried, or sauteed.
House greens, roasted corn, poblano, carrots, pico de gallo, house blend cheese.
No Meat 12
Chicken 18
Shrimp 22
Black Drum 22
Nilgai 24
Ribeye 26
Quesadillas
Nilgai Quesadillas19
Grilled flour tortilla filled with sauteed nilgai, pico, house cheese. Served with slaw, pico, jalapenos, verde crema, & salsa fresco.
About as South Texas as You Can Get
The Dock Quesadilla
Grilled tortilla, house cheeses, pico, verde crema, & salsa fresco.
Chicken 16
Shrimp 18
Ribeye 21
Plain 12
Add Guacamole 2.5
Sour Cream 1.5
Baskets
Served with house chips, creamy coleslaw & Texas aioli or Port A aioli. Substitute fries for 3.
If I Were the King of the World 28
Champs Meat Market prime ribeye chunks. Chef Matt’s Cajun, fried, or sauteed.
Crows Nest
Chef Matt’s Cajun, fried, or sauteed.
Chicken 20
Shrimp 24
Black Drum 24
Nilgai 26
Frog Legs 24
Quail 24
Loaded Fries
The Boat Bar Fries 20
Crispy French fries topped sauteed Texas shrimp, poblano queso, crisp bacon, green onion, cojita cheese, jalapenos. Served with Texas aioli.
Queso Fries
Crispy fries, poblano queso, bacon bits, cojita cheese, jalapenos, green onion. Served with Texas aioli.
Plain 12
Chicken 18
Nilgai 20
Ribeye 22
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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 Sundays, 10am-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).
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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
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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
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