The best clam chowder you'll ever eat! chock full of clams, potatoes, bacon and spices. Gourmet magazine's been asking for our recipe since 88. You gotta try it.

A 1/2 lb. of hand breaded shrimp lightly fried then tossed in fresh coconut milk. Served over tortilla chips with sweet Thai chili.

A full pound, hand breaded and lightly fried.

Made fresh daily. Our original recipe chock full of shrimp and jumbo lump crabmeat. Served with tortilla chips.

A pound of the finest Prince Edward Island mussels, sauted with tomatoes and onions in a light red seafood broth.

Caribbean conch and our spices make this hush puppy something to bark about.

A dozen fresh clams steamed in garlic, white wine and spices. Served in the shell.

A 1/2 lb. of hand breaded shrimp tossed with our spicy buffalo sauce. Served over tortilla chips with blue cheese and celery sticks.

Half pound of shrimp, simply seasoned and dusted with old bay. Served hot or cold.

Hand cut and breaded to order. Takes two days to make.

The best squid you ever ate. Too good to use as bait! Served with our spicy diablo sauce.

Two premium sauted jumbo lump crab cakes.

Locally made with lightly smoked fish. Served with pickles, red onion, Louisiana hot sauce and crackers.

Dressings include ranch, bleu cheese, honey dijon, raspberry walnet vinaigrette, French, 1000 Island, balsamic vinaigrette or oil and vinegar.

Dressings include ranch, bleu cheese, honey dijon, raspberry walnet vinaigrette, French, 1000 Island, balsamic vinaigrette or oil and vinegar.

Dressings include ranch, bleu cheese, honey dijon, raspberry walnet vinaigrette, French, 1000 Island, balsamic vinaigrette or oil and vinegar.

Jumbo lump crab cake served over shells signature mardarin slaw on a potato roll. Served with our island sauce.

1/2 lb. Black angus sirloin burger topped with pepper jack cheese and apple wood smoked bacon slices. Drizzled with our house made honey buffalo sauce.

Wild caught snapper. Grilled, blackened or fried. Served on a potato roll with tarter sauce.

Three grilled and seasoned flour tortillas served with your choice of blackened shrimp or whitefish over lettuce, tomato, shredded cheddar and Monterrey Jack cheeses.

Black angus sirloin burger topped with cheddar and hickory smoked bacon slices.

The dish that made shells famous. A generous portion of marinated shrimp and linguine tossed with fresh garlic, olive oil, California white wine and fresh cream.

Blackened chicken and linguine tossed with fresh garlic, olive oil, California white wine and fresh cream.

Sweet baby lobster tails sauteed with linguine in our lobster cream sauce. Available only in season.

Tri colored tortellini stuffed with cheese and sauteed with shrimp in shells signature cream sauce with parmesan cheese.

Mezzo mezzo means half and half. Marinated shrimp, sliced mushrooms and penne pasta in a zesty blend of tomato sauce and garlic cream sauce.

Shrimp and penne pasta tossed in our classic spicy tomato sauce topped with fresh parsley.

Shrimp, scallops, mussels and clams sautéed with tomatoes, onions and mushrooms over linguine in a light Italian red sauce.

Shrimp, scallops, mussels and clams tossed with linguine in our garlic and white wine cream sauce.

Shrimp, scallops, onions, tomatoes and mushrooms in a sun dried tomato cream sauce.

Tomatoes and onions sauteed in a light blend of white wine, scampi sauce, seafood broth and Italian red sauce.

Jumbo lump crab meat and roasted red peppers in a lobster cream sauce.

Char grilled shrimp on skewers, served with rice pilaf and steamed veggies.

Seasoned, then grilled chicken tenders, served with rice pilaf and steamed veggies.

Southern style, blackened catfish filet, served with rice pilaf and steamed veggies.

Our Island style recipe is made with real key lime juice and a homemade graham cracker crust. Served with whipped cream.

The name says it all. Truly delicious.

A decadent, three layer chocolate cake covered with a thick chocolate icing. Served with a scoop of vanilla ice cream.

The best clam chowder you'll ever eat. Chock full of clams, potatoes, bacon and spices. Gourmet magazine's been asking for our recipe since '88. You gotta try it.

A 1/2 lb. of hand breaded shrimp lightly fried then tossed in fresh coconut milk. Served over tortilla chips with sweet Thai chili.

Half pound of shrimp, simply seasoned and dusted with old bay. Served hot or cold.

The best squid you ever ate. Too good to use as bait. Served with our spicy Diablo sauce.

Two premium sauteed jumbo lump crab cakes.

Locally made with lightly smoked fish. Served with pickles, red onion, Louisiana hot sauce and crackers.

A dozen fresh clams steamed in garlic, white wine and spices. Served in the shell.

A 1/2 lb. of hand breaded shrimp tossed with our spicy Buffalo sauce. Served over tortilla chips with blue cheese and celery sticks.

A full pound, hand breaded and lightly fried.

Made fresh daily. Our original recipe chock full of shrimp and jumbo lump crab meat. Served with tortilla chips.

A pound of the finest Prince Edward Island mussels, sauteed with tomatoes and onions in a light red seafood broth.

Caribbean conch and our spices make this hush puppy something to bark about.

Hand cut and breaded to order. Takes two days to make.

Crispy coconut chicken atop fresh greens, strawberries, mandarin oranges, craisins, walnuts and toasted coconut. Raspberry walnut vinegarette dressing.

Wedge of iceberg lettuce garnished with apple wood smoked bacon, diced tomatoes and two shrimp skewers.

Black angus sirloin burger topped with cheddar and hickory smoked bacon slices.

Three grilled and seasoned flour tortillas served with blackened shrimp over shredded lettuce, cheese and chopped tomato. Served with homemade salsa and Island sauce.

Wild caught snapper Grilled, blackened or fried. Served on a potato roll with tarter sauce.

A half pound black angus sirloin burger topped with pepper jack cheese and apple wood smoked bacon slices. Drizzled with our house made honey buffalo sauce.

Jumbo lump crab cake served over shells signature mardarin slaw on a potato roll. Served with our island sauce.

The dish that made Shells famous. A generous portion of marinated shrimp and linguine tossed with fresh garlic, olive oil, California white wine and fresh cream.

Blackened chicken and linguine tossed with fresh garlic, olive oil, California white wine and fresh cream.

Shrimp and sweet bay scallops tossed with linguine in Shells' famous garlic and white wine cream sauce.

Sweet baby lobster tails sauteed with linguine in our lobster cream sauce. Available only in season.

Mezzo Mezzo means half and half. Marinated shrimp, sliced mushrooms and penne pasta in a zesty blend of tomato sauce and garlic cream sauce.

Shrimp, scallops, mussels and clams tossed with linguine in our garlic and white wine cream sauce.

Shrimp and penne pasta tossed in our classic spicy tomato sauce topped with fresh parsley.

Tri colored tortellini stuffed with cheese and sauteed with shrimp in shells signature cream sauce with parmesan cheese.

Oscar's former roommate. Fresh salmon topped with jumbo lump crab meat and roasted red peppers in a lobster cream sauce. Served with our seasoned rice over asparagus.

Blackened catfish smothered with shrimp, scallops, onions, tomatoes and mushrooms in a sun dried tomato cream sauce.

Wild caught snapper paired with two skewers of zesty grilled shrimp.

Char grilled shrimp on skewers, served with rice pilaf and steamed veggies.

A house favorite. Almost a full pound of shrimp sauteed in shell's signature scampi sauce. Served with rice.

12 oz. hand cut New York strip served with parsley potatoes and asparagus.

Blackened chicken, shrimp and andouille sausage sauteed with peppers and onions in our homemade creole sauce. Served over rice.

Three premium jumbo lump crab cakes.

Fresh salmon, grilled shrimp skewer and a jumbo lump crab cake.

A skewer of grilled shrimp paired with succulent sea scallops. Served over rice pilaf and steamed veggies.

Grilled tenders served atop our steamed veggies and seasoned rice.

Fried Alaskan pollock, shrimp, scallops, and clam strips with French fries and mandarin cole slaw.

Freshly breaded fried shrimp, scallops and clam strips.

Fried whitefish with French fries and mandarin cole slaw.

Tomatoes and onions sauteed in a light blend of white wine, scampi sauce, seafood broth and Italian red sauce.

Jumbo lump crabmeat and roasted red peppers in a lobster cream sauce.

Shrimp, scallops, onions, tomatoes and mushrooms in a sun dried tomato cream sauce.

The dish that made shells famous. A generous portion of marinated shrimp and linguine tossed with fresh garlic, olive oil, California white wine and fresh cream.

A Florida tradition. Our Island style recipe is made with real key lime juice and a homemade graham cracker crust. Served with whipped cream.

The name says it all. Truly delicious.

A decadent, three layer chocolate cake covered with a thick chocolate icing. Served with a scoop of vanilla ice cream.