Rex's Seafood and Market

Half dozen.

Half dozen.

6 large gulf shrimp with house cocktail sauce.

AAA sashimi grade yellowfin tuna, topped with three sauces.

Hand cut, hand breaded, and served with house marinara sauce.

12 hand-dipped, made-to-order hushpuppies that are filled with crawfish and fresh corn and served with a raspberry chipotle sauce.

Hand-battered and fried gulf shrimp.

AAA sashimi grade yellowfin tuna.

6 fresh gulf oysters, hand breaded and served with house remoulade and cocktail sauce.

Tilapia and shrimp mixed with lime juice, cilantro, pineapple, and poblano and jalapeño peppers.

Mussels, clams, crab fingers, and sausage in a white-wine butter sauce.

Seared Scottish salmon over chopped kale, tri-color quinoa, and dried cranberries, tossed in a zesty lemon vinaigrette dressing.

Mixed greens and fresh local ingredients tossed in a seasonal dressing.

Radish, carrots, cucumber, sesame seeds, and avocado, with rice wine vinaigrette dressing.

Gulf shrimp, tossed and seasoned in house remoulade, with chopped celery and onions and served on a bed of mixed greens.

Romaine lettuce and parmesan cheese tossed in a house Caesar dressing.

Chopped kale tossed in an Asian peanut dressing and mixed with Granny Smith apples, manchego cheese, and pine nuts.

Battered and served with fresh cut fries and your choice of 1 side.

Served with raspberry chipotle sauce.

Pan seared and served with lemon butter.

Served with brown butter caper sauce.

Pecan crusted and served with honey lemon sriracha.

6 large hand battered gulf shrimp served with fresh cut fries and 1 additional side.

Sesame crusted and lightly seared.

Parmesan crusted and served with lemon butter.

Served with house remoulade.

Blackened and served with lemon caper butter.

Served with a ginger miso glaze.

Blackened gulf shrimp, served over fettuccine Alfredo.

Gulf crab with house rosa sauce, served over linguini.

Mussels, clams, white wine, lemon juice, clam juice, parmesan, and garlic, served over angel hair pasta.

1) New England Style - Lobster salad in a toasted brioche bun 2) Connecticut Style - Warm lobster meat and drawn butter.

House made crab cake on a buttery bun with lettuce, tomato, and onion, on the side.

Bacon, lettuce, tomato, and remoulade, on ciabatta bread.

Catch of the day, blackened salmon, gulf shrimp.

Slaw, remoulade, and provolone cheese on marble rye.

Fresh tuna salad with kale, tomato, avocado, Swiss cheese, and jalapeño ranch, on marble rye.

Catch of the day, blackened salmon, gulf shrimp.

Chopped clams, bacon, mozzarella, and Italian seasoning, with an Alfredo sauce.

Fresh lump crab, diced tomatoes, mozzarella, and basil, with a balsamic glaze.

House smoked with capers, red onion, goat cheese, and garlic oil topped with cucumber dill sauce.

Kale, onion, and tomato with cucumber dill sauce on brioche.

Ground pork and beef, lettuce, tomato, and onion.

Yellowfin Tuna steak, wasabi slaw, tomato, avocado, fried onion strings, and sriracha aioli, on brioche.

A crab cake on top of toasted ciabatta with a poached egg covered with béarnaise sauce.

Crab, avocado, and pico de gallo, on toasted whole grain wheat toast.

Cod, fried in a red velvet batter, on top of a large Belgian waffle and topped with a balsamic fig reduction, whipped cream, and strawberries.

4 grilled shrimp on top of southern-style, spicy cheese grits with Tabasco remoulade.

Scrambled eggs with onion, tomato, jalapeño, and tortilla strips; Served with a side of toast.

Sourdough English muffin, in-house smoked salmon, cream cheese, avocado, kale, red onion, and a sunny side up egg.

Our version of the West Coast "Hangtown Fry": Fried-oyster omelette with bacon, cheese, and lobster sauce.

Lump crab, shrimp, spinach, grape tomatoes, red onion, and cheddar & goat cheese.

Grilled Wagyu ribeye and eggs to order.

Classic French toast with syrup, whipped cream, fresh fruit, and powdered sugar.

Per LB.

Per LB.

Per LB.

Per pound.

1/2 Pound.

1/2 Pound.

Per dozen.

1/2 Pound.

Manhattan or New England.

6 corn tortilla chips topped with ceviche, and a cilantro lime aioli.

6 deep fried shrimp tossed in Buffalo sauce. Served with ranch dressing.

Lump crab, green cabbage, and rice wine vinaigrette. Served with sweet pineapple chili sauce and spicy peanut sauce.

Spicy tuna tartare, stacked on top of a sliced cucumber, seasoned sticky rice, and topped with seasoned seaweed and sriracha roll.

Five toasted crostini topped with basil, mozzarella, tomato, and a balsamic drizzle.

6 gulf oysters and broiled with sriracha seasoning salsa Verde and a 3 cheese blend.

Fried calamari and fried jalapenos with a jalapeno ranch drizzle.

Spicy tuna tartare, stacked on top of a sliced cucumber, seasoned sticky rice, and topped with seasoned seaweed and sriracha roll.

Five toasted crostini topped with basil, mozzarella, tomato, and a balsamic drizzle.

Blue crab fingers sauteed in white wine, butter, and Italian herbs.

6 deep fried shrimp tossed in Buffalo sauce. Served with ranch dressing.

6 corn tortilla chips topped with ceviche, and a cilantro lime aioli.

Lump crab, green cabbage, and rice wine vinaigrette. Served with sweet pineapple chili sauce and spicy peanut sauce.

Per piece.

Per piece.

Grilled wagyu ribeye and eggs to order. Served with a side of fresh fruit.

Version of the west coast "Hang town fry" fried-oyster omelette with bacon, cheese, and lobster sauce. Served with a side of fresh fruit.

Lump crab, shrimp, spinach, grape tomatoes, red onion, and Cheddar, and goat cheese. Served with a side of fresh fruit.

Sourdough English muffin, smoked salmon, cream cheese, avocado, kale, red onion, and a sunny side up egg. Served with a side of fresh fruit.

A crab cake on top of toasted ciabatta with a poached egg covered with bearnaise sauce. Served with a side of fresh fruit.

Sourdough English muffin, smoked salmon, cream cheese, avocado, kale, red onion, and a sunny side up egg. Served with a side of fresh fruit.

Crab, avocado, and pico de gallo, and on toasted whole grain wheat toast. Served with a side of fresh fruit.

A crab cake on top of toasted ciabatta with a poached egg covered with bearnaise sauce. Served with a side of fresh fruit.

Version of the west coast "Hang town fry" fried-oyster omelette with bacon, cheese, and lobster sauce. Served with a side of fresh fruit.

Cod, fried in a red velvet batter, on top of a large Belgian waffle and topped with a balsamic fig reduction, whipped cream, and strawberries. Served with a side of fresh fruit.

4 grilled shrimp on top of southern-style and spicy cheese grits with tabasco remoulade. Served with a side of fresh fruit.

Lump crab, shrimp, spinach, grape tomatoes, red onion, and Cheddar, and goat cheese. Served with a side of fresh fruit.

Grilled wagyu ribeye and eggs to order. Served with a side of fresh fruit.

Scrambled eggs with onion, tomato, jalapeno, and tortilla strips. Served with a side of toast and fresh fruit.

Classic French toast with syrup, whipped cream, fresh fruit, and powdered sugar. Served with a side of fresh fruit.

Lobster salad in a toasted brioche bun.

8 dipped hushpuppies, filled with crawfish, and fresh corn. Served with raspberry chipotle.

Battered and served with fresh cut fries. Served with 2 sides.

Parmesan crusted with a white wine shallot sauce. Served with 2 sides.

Seared Scottish salmon over chopped kale, trick color quinoa, and dried cranberries tossed in a zesty lemon vinaigrette.

6 large gulf shrimp with cocktail sauce.

AAA sashimi grade yellowfin tuna.

AAA sashimi grade yellowfin tuna topped with three different sauces.

6 fresh gulf oysters. Breaded served with remoulade.

Breaded. Served with remoulade.

Tilapia and shrimp mixed with poblano, jalapeno, cilantro, and lime juice.

8 dipped hushpuppies, filled with crawfish, and fresh corn. Served with raspberry chipotle.

Mussels, clams, snow crab, and sausage in a white wine butter sauce.

Battered and fried gulf shrimp.

Seared Scottish salmon over chopped kale, trick color quinoa, and dried cranberries tossed in a zesty lemon vinaigrette.

Gulf shrimp tossed and seasoned in remoulade with chopped celery and onions. Served on a bed of mixed greens.

Mixed greens, tomato, cucumber, carrots, and red onions.

Romaine lettuce and parmesan cheese tossed in a Caesar dressing.

Radish, carrots, cucumber, sesame seeds, and avocado with rice wine vinaigrette.

Half dozen.

Half dozen.

Battered and served with fresh cut fries. Served with 2 sides.

Sashimi grade AAA ahi tuna sesame crusted and lightly seared. Served with 2 sides.

With raspberry chipotle sauce. Served with 2 sides.

With lemon caper butter. Served with 2 sides.

Pan seared with lemon butter. Served with 2 sides.

With remoulade. Served with 2 sides.

With salsa Verde. Served with 2 sides.

Blackened with lemon caper butter. Served with 2 sides.

Parmesan crusted with a white wine shallot sauce. Served with 2 sides.

Key west seasoning with a creamy avocado sauce. Served with 2 sides.

6 large battered gulf shrimp. Served with fresh cut fries and 1 side.

Gulf shrimp over fettuccine Alfredo. Served with a side of bread.

Gulf crab with brown sage butter, Asiago cheese, and shallots over linguine. Served with a side of bread.

Mussels, clams, capers, and olives in a spicy tomato sauce over bowtie pasta. Served with a side of bread.

Lobster salad in a toasted brioche bun.

Slaw, remoulade, and provolone cheese on marble rye.

Crab cake on a buttery bun with lettuce, tomato, and onion on the side.

Poached big eye tuna with lettuce, tomato, and onion on the side.

Slaw, remoulade, lettuce, tomato, and onion on the side.

Cucumbers, capers, lettuce, tomato, and onion with a cucumber dill sauce.

Smoked with capers, red onion, goat cheese, and garlic oil topped with cucumber dill sauce.

Gulf shrimp, salsa Verde, avocado, grape tomatoes, and fresh mozzarella.

Fresh lump crab, diced tomatoes, white wine butter sauce, and fresh mozzarella.

Kale, onion, and tomato with cucumber dill sauce on brioche.

Yellowfin tuna steak, avocado, wasabi ranch, baby kale, and tomato, and on brioche.

Baby kale, tomato, and onion.

1/2 pound.

1/2 pound.

1/2 pound.

1/2 pound.

1/2 pound.

1/2 pound.

1/2 pound.

1/2 pound.

1/2 pound.

1/2 pound.

1/2 pound.

1/2 pound.

Per pound.

Per dozen.

1/2 pound.

1/2 pound.

1/2 pound.

Served with side of fries.

Served with side of fries.

Served with side of fries.

Served with side of fries.

Served with side of fries.

Per pound.

Per pound.

Per pound.