Boshamps menu — United States

This dish features jumbo lump crab prepared in Chef Andi Bell’s signature style, served with crispy saltine crackers.

Crispy fried green tomatoes topped with jumbo lump crab, served with lemon butter, béarnaise sauce, and honey-roasted nuts.

Crispy, bite-sized pieces of fresh Maine lobster served with pickled lunchbox peppers and a garlic ginger mayonnaise.

A creamy blend of baby spinach and marinated artichoke hearts served with warm tortilla chips for sharing.

A house-smoked yellowfin tuna spread served with pickled vegetables and saltine crackers.

Fresh local blue crab claws prepared either fried or sautéed, served with a garlic ginger mayonnaise.

A creamy feta cheese dip infused with roasted garlic, served with toasted pita chips for sharing.

A warm, house-made pimento cheese dip served with savory bacon marmalade and toasted sourdough bread.

Crispy grit cakes made with roasted garlic and Spanish Mahon cheese, topped with sautéed Gulf shrimp, crab, and a mild habanero butter.

Crispy cornmeal-crusted oysters served with a side of garlic ginger mayonnaise.

Fresh raw oysters served with southern-style cocktail sauce, a Pabst Blue Ribbon beer mignonette, horseradish, and lemon.

Fresh oysters baked with caramelized Vidalia onions, feta cheese, and a savory house-made bacon marmalade.

Fresh oysters baked with a savory topping of spinach, garlic, asiago cheese, and a hint of Pernod anise liqueur.

Fresh oysters baked with a savory mixture of Gulf shrimp, lump crab, and a creamy Bienville sauce.

A crisp blend of iceberg and romaine lettuce, radish, grape tomatoes, cheddar cheese, and honey-roasted nuts, served in a mason jar with your choice of dressing.

This salad features crispy fried Louisiana crawfish served over a bed of baby spinach and romaine lettuce, finished with a spicy Creole mustard and sorghum vinaigrette.

A fresh mix of wild summer greens, local berries, and toasted pecans, topped with goat cheese and your choice of blackberry or roasted Georgia pecan vinaigrette.

A crisp baby iceberg lettuce wedge served with grape tomatoes, honey-roasted nuts, and your choice of bacon marmalade dressing with either cheddar cheese or blue cheese crumbles.

A creamy soup featuring a blend of sweet corn and tender crab meat, prepared according to the Flamingo Café's original recipe.

A hearty soup featuring Gulf shrimp, oysters, Louisiana crawfish, okra, and savory Conecuh sausage.

Pan-seared Gulf snapper served over fresh linguine with plum tomatoes, spinach, asiago cheese, and a chorizo vinaigrette.

Pan-roasted Gulf grouper served with a feta cheese soufflé, garlic-braised spinach, house-made tomato jam, and a citrus butter sauce.

Fresh snapper topped with jumbo lump crab and gulf shrimp, served with smashed red potatoes, bacon-braised collards, lemon butter, béarnaise sauce, and honey-roasted nuts.

This cornmeal-crusted Gulf grouper is served with balsamic-grilled vegetables, smashed red potatoes, savory Worcestershire-glazed pecans, and a classic butter-based meunière sauce.

Fresh daily fish prepared grilled, fried, or blackened, served with creamy Spanish Mahon cheese grits and an okra-tomato corn sauté.

This chargrilled Angus beef filet is served with garlic-roasted red potatoes, green beans, a creamy béarnaise sauce, and crispy potato hay.

This 20-ounce bone-in ribeye is served with smashed red potatoes, bacon-braised collard greens, and a sweet Vidalia onion compote.

This crispy, Southern-style chicken breast is served with smashed red potatoes, bacon-braised collard greens, spicy local honey, and a tangy Alabama white sauce.

A platter featuring fried snapper or grouper, shrimp, and your choice of oysters or crawfish, served with hand-cut fries, southern-style coleslaw, and a green tomato chow-chow tartar sauce.

This burger is served with your choice of cheddar, Spanish Mahon, or gruyere cheese, topped with tomato, iceberg lettuce, pickled red onion, house-cured pickles, and bacon marmalade, and accompanied by hand-cut fries.

Baked macaroni pasta tossed in a rich, creamy cheese sauce.

Fresh green beans cooked until tender and seasoned in a traditional style.

A selection of seasonal vegetables grilled and finished with a balsamic glaze.

Collard greens slow-cooked with savory bacon.

A warm, smooth porridge made from ground cornmeal and blended with melted cheese.

A traditional Southern-style side dish featuring sautéed okra and tomatoes simmered with corn and savory seasonings.

Tender red potatoes that have been lightly crushed and seasoned.

A creamy blend of baby spinach and marinated artichoke hearts served with warm tortilla chips.

A savory, house-smoked yellowfin tuna spread served with pickled vegetables and saltine crackers.

Fresh local blue crab claws prepared either fried or sautéed, served with a garlic ginger mayonnaise.

A creamy feta cheese dip flavored with roasted garlic and served with toasted pita chips.

A warm, house-made pimento cheese dip topped with savory bacon marmalade, served with toasted sourdough bread.

Crispy roasted garlic and Spanish Mahon cheese grit cakes topped with sautéed Gulf shrimp, crab, and a mild habanero butter.

Crispy cornmeal-crusted oysters served with a side of garlic ginger mayonnaise.

Fresh raw oysters served with southern-style cocktail sauce, a Pabst Blue Ribbon beer mignonette, horseradish, and lemon.

These baked oysters are topped with caramelized Vidalia onions, feta cheese, and a house-made bacon marmalade.

Fresh oysters baked with a savory topping of spinach, garlic, asiago cheese, and a hint of Pernod anise liqueur.

Fresh Gulf oysters baked with shrimp, lump crab, and a creamy Bienville sauce.

This salad features a crisp blend of iceberg and romaine lettuce, radish, grape tomatoes, cheddar cheese, and honey-roasted nuts, served in a mason jar with your choice of dressing.

This salad features crispy fried Louisiana crawfish served over a bed of baby spinach and romaine, finished with a spicy Creole mustard and sorghum vinaigrette.

A fresh mix of seasonal wild greens, local berries, and toasted pecans, topped with goat cheese and your choice of blackberry or roasted Georgia pecan vinaigrette.

This salad features tender Angus beef served over sweet gem lettuce, avocado, cucumber, and radish, topped with Statesboro bleu cheese, oyster cracker croutons, and a classic thousand island dressing.

A crisp baby iceberg lettuce wedge served with grape tomatoes, honey-roasted nuts, and your choice of bacon marmalade dressing with either cheddar or blue cheese.

This salad features crispy fried green tomatoes served over sweet gem lettuce with applewood smoked bacon, fresh avocado, radish, and a creamy buttermilk dressing.

A creamy soup featuring a blend of sweet corn and tender crab meat, prepared according to the Flamingo Café's original recipe.

A hearty soup featuring Gulf shrimp, oysters, Louisiana crawfish, okra, and savory Conecuh sausage.

A classic Southern-style sandwich served on a roll with your choice of fried shrimp, oysters, or crawfish, accompanied by hand-cut fries and your preference of toppings.

This fresh Gulf grouper sandwich is served grilled, fried, or blackened on a bun with tomato, lettuce, pickled onions, house-made pickles, southern slaw, and a side of hand-cut fries with green tomato tartar sauce.

This burger is served with your choice of cheddar, Spanish Mahon, or gruyere cheese, topped with tomato, iceberg lettuce, pickled red onion, house-cured pickles, and bacon marmalade, and accompanied by hand-cut fries.

This buttermilk fried chicken sandwich is topped with bacon marmalade, fresh vegetables, and house-made dressing, served with a side of hand-cut fries.

This sandwich features smoked Conecuh ham, roasted pork butt, Gruyère cheese, house-made mustard, and bread-and-butter pickles, served with a side of hand-cut fries.

Slow-smoked pulled pork served on small buns with tangy barbecue sauce, creamy Alabama white sauce, and house-made pickles, accompanied by hand-cut fries.

This chilled Gulf shrimp salad is served on a toasted roll and accompanied by hand-cut Old Bay seasoned fries and house-made pickles.

Pan-seared Gulf snapper served over fresh linguine with plum tomatoes, spinach, asiago cheese, and a savory chorizo vinaigrette.

Freshly caught fish prepared grilled, fried, or blackened, served with creamy Spanish Mahon cheese grits and a side of okra-tomato maque choux.

A platter featuring fried snapper or grouper, shrimp, and your choice of oysters or crawfish, served with hand-cut fries, southern-style coleslaw, and a green tomato chow-chow tartar sauce.

This platter features fried fresh fish, oysters, and shrimp served with hand-cut fries, southern-style coleslaw, and a side of green tomato chow-chow tartar sauce.

Baked macaroni pasta tossed in a rich, creamy cheese sauce.

Fresh green beans cooked until tender and seasoned with savory ingredients.

A selection of seasonal vegetables sourced from local farms, grilled and finished with a balsamic glaze.

Collard greens slow-cooked with savory bacon until tender.

A warm, smooth porridge made from ground corn and blended with melted cheese.

This is a traditional Southern-style side dish featuring sautéed okra and tomatoes simmered with corn and seasonings.

These red potatoes are boiled and lightly crushed, then seasoned for a rustic texture and flavor.

A selection of desserts prepared daily by Chef Andi Bell.

Crispy, breaded strips of fresh fish fried until golden.

A kosher beef hot dog on a stick, coated in a crispy cornmeal batter and deep-fried.

A five-ounce certified Angus beef patty served on a bun.

Tender strips of chicken breast coated in our house-made breading and fried until golden.