Hugo's Frog Bar & Fish House

Wild caught, Sea of Cortez U-10 Shrimp served with cocktail sauce and horseradish

6 oz. of jumbo lump crab meat salad served with caper tarragon remoulade, roasted red pepper, and sliced avocado

SUSHI GRADE TUNA SLICED INTO THIN RIBBONS AND MOUNTED ON CUCUMBER SLICES AND YUZU WHIPPED AVOCODOSERVED WITH SESAME WASABI DRESSING AND GARNISHED WITH CHIVES, BUBU ARARE (PUFFED RICE BALLS), FRENCH BREAKFAST RADISH, AND MICRO-ARUGULA

7 OZ JUMBO LUMP CRAB CAKE, PAN SEARED GOLDEN BROWN AND FINISHED IN THE OVEN. SERVED WITH A SIDE OF OUR SIGNATURE HOT PINK MAYO AND A LEMON WEDGE

SAUTEED WITH BUTTER, GARLIC, SHALLOTS, AND LEMON JUICE. FINISHED WITH LEMON BUTTER AND GREEN ONIONS.

CALAMARI RINGS AND TENTACLES DREDGED IN SEASONED FLOUR, THEN FRIED TO GOLDEN BROWN AND SERVED WITH COCKTAIL SAUCE, HORSERADISH AND A LEMON WEDGE.

CAVATAPPI PASTA TOSSED WITH FONTINA BECHAMEL, POACHED MAINE LOBSTER & ANDOUILLE SAUSAGE, BROILED WITH GARLIC BREAD CRUMBS AND ASIAGO CHEESE AND GARNISHED WITH ITALIAN PARSLEY

2 oz. filet medallion on a house-made mini sesame seed bun BRUSHED WITH MAITRE D’ BUTTER.

4 OZ. OF LOBSTER COCKTAIL AND BOSTON BIBB LETTUCE ON A CHALLAH ROLL GRILLED ON THE FLAT TOP WITH CLARIFIED BUTTER. SERVED WITH SHOESTRING POTATOES

Gibsons Prime Angus Burger with lettuce, tomato, and sweet onion on a sesame seed bun. Served with french fries tossed in Gibsons seasoning salt.

3.25 LB Amish Chicken cut into pieces and served with french fries and house-made BBQ Sauce

Served with French Fries tossed in Gibsons seasoning salt and BBQ Sauce

Served with a side of Giardiniera

Mashed potatoes and broccolini. Served with a side of Bearnaise Sauce.

1/2 of 3.25 LB Amish chicken cut into pieces served with House made BBQ Sauce and French Fries

8 oz. of Prime ground beef mixed with onions, green peppers, and bread crumbs. Topped with ketchup and served with mashed potatoes and red wine sauce.

2 oz. filet medallion on a house-made mini sesame seed bun BRUSHED WITH MAITRE D’ BUTTER. Choice of french fries, shoestring potatoes, or mashed potatoes.

TOMATO BASED FISH STEW WITH ROASTED VEGETABLES

CREAM BASED CLAM CHOWDER WITH BACON

Sunday- Chicken Noodle; Monday- Split Pea; Tuesday- Cream of Mushroom; Wednesday- Beef Barley; Thursday- Bookbinders; Friday; Lobster Bisque; Saturday- Seafood Gumbo

Mixed Greens with Shredded carrots, cabbage, grape tomato, and cucumber (dressing served on the side)

Romaine lettuce, House-made Caesar dressing, croutons, and shaved grana padano cheese (dressing served on the side)

Iceburg lettuce, Applewood smoked Bacon, tomato, crumbled blue cheese, and blue cheese dressing (dressing served on the side)

ICEBERG AND ROMAINE LETTUCE, DICED PREMIUM ITALIAN SALAMI, ROASTED CHICKEN, MARINATED RED PEPPERS, HEARTS OF PALM, ARTICHOKE HEARTS, KALAMATA OLIVES, RED ONION, CUCUMBER, TOMATO, PEPPERONCINI, SMOKED MOZZARELLA, PROVOLONE AND ONE U-10 SHRIMP, HOUSE VINAIGRETTE

ICEBERG AND ROMAINE LETTUCE, DICED PREMIUM ITALIAN SALAMI, ROASTED CHICKEN, MARINATED RED PEPPERS, HEARTS OF PALM, ARTICHOKE HEARTS, KALAMATA OLIVES, RED ONION, CUCUMBER, TOMATO, PEPPERONCINI, SMOKED MOZZARELLA, PROVOLONE AND ONE U-10 SHRIMP, HOUSE VINAIGRETTE

Mozzarella di Bufala, Local Tomatoes, Basil, and Extra Virgin Olive Oil

Served with a side of Béarnaise sauce

RICH AND WELL MARBLEIZED, THIS BONE-IN GIBSONS PRIME ANGUS RIB EYE STEAK IS OFTEN CONSIDERED THE MOST FLAVORFUL CUT. NAMED AFTER THE CHICAGO TRIBUNE FOOD COLUMNIST, WILLIAM RICE, WHO CONTENDED THAT IF NEW YORK HAD THE NY STRIP AND KANSAS CITY THE KANSAS CITY CHOP, THEN SHOULDN'T CHICAGO SHOULD HAVE ITS OWN CUT?

Served with a side of Béarnaise Sauce

Served with a side of béarnaise sauce

Chilean sea bass marinated in miso and pickled ginger and seared. Served with hon scheme ji mushrooms, fresh peas, and soy butter sauce.

SUSHI GRADE YELLOWFIN TUNA ROLLED IN BLACK SESAME SEEDS, SEARED RARE (UNLESS OTHERWISE REQUESTED), DRESSED WITH YUZU KOSHO VINAIGRETTE AND SERVED WITH BLISTERED SHSIHITO PEPPERS TOSSED SOY GINGER MARINADE AND GARNISHED WITH FURIKAKE

Mashed potatoes, grilled tomatoes, and red onion.

Served with a leek vinaigrette and grilled trumpet mushrooms. Dusted with herb bread crumbs.

IMPORTED FARM RAISED FROG LEGS SEASONED WITH ROASTING SALT, SAUTEED WITH BUTTER, GARLIC, SHALLOTS, AND LEMON JUICE. FINISHED WITH LEMON BUTTER AND GREEN ONIONS (IMPORTED FARM RAISED FROG LEGS AND ARE SMALLER SIZED, TENDER AND SUCCULENT. DOMESTIC FROG LEGS ARE TYPICALLY LARGE AND MORE LIKE CHICKEN LEGS). TEN PIECES SERVED WITH BASMATI RICE

Served chilled or steamed

Served with Drawn Butter and a lemon

Our twist on a Chicago classic. 8 shrimp baked with Dejonghe sauce (including white wine and Dijon mustard) and bread crumbs.

8 shrimp marinated and grilled, served on a bed of basamati rice and dressed with lemon butter.

10 Oz filet with one crab cake. Served with a side of béarnaise and hot pink mayo

Two jumbo lump crab cakes (7 oz each) served with french fries, coleslaw, and Hot Pink Mayo

Cold water lobster tail Served with Drawn butter and a lemon on the side

Hugo's Lobster Tail (8oz.) served with drawn butter along with your choice of steak

Fried Idaho potato skin filled with mashed Idaho potatoes, romano cheese, scallions, and sour cream. Topped with Wisconsin cheddar cheese then baked.

Cavatappi pasta todded with fontina bechamel, poached Maine lobster & andouille sausage, broiled with garlic bread crumbs and Asiago cheese, and topped with Italian parsley.

Whole Idaho potato baked and served sour cream and chives.

Mashed Idaho potatoes served with a side of red wine sauce.

House-made Idaho fried potatoes seasoned with Gibsons Seasoning Salt

Diced Idaho potatoes seasoned with Gibsons Seasoning salt and pan-fried with butter, celery, and onion.

Served with a side of maple bourbon butter.

With maple bourbon butter and bacon.

Charred broccolini seasoned with red pepper flakes and kosher salt.

With olive oil and garlic.

Traditional steakhouse creamed spinach.

Button mushrooms sautéed with garlic.

Parmigiano and lemon vinaigrette.

Served with Chimichurri and candied sunflower seeds.

Topped with cream cheese frosting and chopped walnuts

Oreo cookie crumb crust topped with chocolate mousse and white and dark chocolate shavings