Lucky Fins Seafood Grill

Possibly the best take you will ever have on a classic appetizer favorite

Served over cocktail sauce, drizzled with chipotle aioli then topped with roasted corn salsa and fresh crab

Sautéed shrimp and scallops with peppers, onions and cheese. Crossed with chimichurri and chipotle aioli. Served with pico de gallo and roasted corn salsa

Tuna mixed with our house made poki sauce, tobiko and green onions

Filled with fresh crab meat, fried and topped with jalapeño sauce, parmesan cheese and pico de gallo

Calamari hand cut, lightly breaded and fried. Served with our key lime aioli

Seared blackened lobster, scallops and shrimp baked on a rustic flatbread with ranch and melted cheese, then topped with chimichurri, roasted corn salsa and green onions

Char grilled to perfection and topped with parmesan cheese 6 for

6 for

Packed with great flavors and a little kick to go along with it

Traditional miso soup served with japanese seaweed and green onions

Bleu cheese crumbles, tomatoes, bacon, eggs and blue cheese dressing

Shrimp with mixed greens, avocados, tomatoes, mixed cheese, eggs, and bacon with your choice of dressing

Char grilled shrimp tossed with spinach, dried cranberries, bacon, red onions, and eggs with your choice of dressing

Mixed greens, cheese, pico, roasted corn salsa, blackened chicken, avocado, tortilla chips and ranch dressing

“Buried​ -n-the-pit” classic pulled pork over shredded cabbage and red onion. Topped with honey-chipotle BBQ sauce, corn relish, key lime aioli and green onions

Lobster tail, cabbage and roasted corn salsa. Drizzled with our chef’s specialty lavender butter

Alaskan cod, pico de gallo, cheese, cabbage and bacon ranchero sauce rolled in a warm flour tortilla. Served with rice pilaf

Sautéed shrimp in chef’s spicy killer louisiana sauce. Comes with plenty of bread and rice to soak up all that southern goodness

Pan seared. Served over rice pilaf and seasonal veggies. Topped with fresh spinach and tomatoes in chef’s florentine cream sauce

Pan seared and topped with a bleu cheese dill sauce and crumbled feta. Served over rice pilaf and sautéed artichoke hearts, spinach, zucchini and squash

A classic roll. Krab and avocado rolled inside. Topped with sesame seeds

Smoked salmon, cream cheese, and cucumber rolled inside. Topped with green onions and sesame seeds

Salmon,​ cream cheese, spicy tuna and avocado rolled futo style then tempura fried and topped with spicy aioli sauce, eel sauce and green onions

Tuna and avocado rolled inside, topped with sesame seeds, krab and scallop lava topping and finished with green onions

Spicy hamachi and cucumber inside. Topped with avocado, big d’s krab poki, and habanero masago

Tempura shrimp, tempura chipotle bacon and avocado rolled futo style. Topped with spicy aioli and green onions

Tempura shrimp and cucumber rolled inside. Topped with avocado and tuna, garnished with tempura flakes, green onions, habanero masago and eel sauce

Tempura shrimp inside. Topped with eel, avacado, crab salad, eel sauce, sriracha, tobiko and green onions

Eel, red crab, avocado and cream cheese inside. Tempura fried and rolled futo style. Topped with eel sauce, sriracha, green onions and sesame seeds

Eel, cucumber and avocado inside. Topped with sesame seeds and eel sauce

Tuna

Salmon

Tuna, yellowtail and salmon

Kahlua “buried-n-the-pit” pulled pork placed in between hawaiian sweet rolls. Drizzled with key lime aioli

Chicken, chipotle infused bacon, monterey jack cheese, lettuce, tomato red onion and chipotle aioli

1/2 lb burger with roasted poblano and jalapeños, monterey jack and cheddar cheese. Topped with pico de gallo and chipotle aioli

Whiskey-n-soy marinated salmon charbroiled over smothered mashed potatoes and seasonal veggies. Topped with corn relish

Charbroiled with blackened seasoning, melted bleu cheese, jalapeño peppers and bacon. Topped with bleu cheese dill cream sauce. Served with fins’ loaded mashed potatoes and seasonal veggies

Grilled on a cedar plank. Topped with fire roasted corn relish. Served with fins’ loaded mashed potatoes and seasonal veggies

Charbroiled chicken breast braised with orange marmalade. Drizzled with key lime aioli. Served over stir-fry veggies and rice pilaf

Grilled and topped with bleu cheese dill cream sauce. Served with fins’ loaded mashed potatoes and seasonal veggies

Tri-color cheese raviolis tossed in chef’s spiced olive oil-aglio with fresh warmed baby spinach

Tail-on shrimp, sautéed with garlic, parsley and crushed red pepper. Reduced in a lemon white wine cream, tossed with fettuccine and topped with diced tomatoes

Coconut shrimp, beer battered shrimp and cod

Hand battered and rolled in coconut flakes and spices

Grey goose vodka, olive juice and bleu cheese stuffed olives

Whipped vodka, bailey and fragelico served with a graham cracker rim and marshmallows on a stick

Our own version of the bloody mary with bleu cheese stuffed olives, revolution vodka and chipotle bacon

Light and fresh long island with raspberry

Cuervo 1800 tequila, cointreau and a grand mariner float

Elegant with apricot and white peach that lead into a crisp finish and a mellow minerality

Bottled from northern italy with alluring floral notes and a lingering finish displaying character and finesse

An intriguing interplay of lively citrus and subtle toasted oak, nutty with flavors of yellow apple

A full and easy start of cherry, boysenberry, and blond spice leads to cherry chutney, grilled steak and bay leaf before finishing on rhubarb pie, light smoke, and cherry

A full bodied wine, featuring ripe cherry and blueberry flavors. Aged around 24 months in french oak barrels, it has a plush layer of plum and toasty oak aromas

Rich, ripe and juicy with blackberry and cherry, cocoa and hints of mint all balanced together

Full bodied, showcasing flavors of blackberry, blueberry, plum, dark cherry, and a hint of mocha. Elegant and rich in texture with a soft and velvety finish

Ahi tuna rolled in a rainbow mix of flavored sesame seeds and seared rare and sliced thin (not a roll) .

Spicy tuna, sesame seeds, green onion rolled inside and topped with sesame seeds.

Tempura soft shell crab, avocado, tempura green onion and tobiko. Rolled futo style in our house made spicy aioli on top.

Salmon, cream cheese, spicy tuna and avocado rolled futo style then tempura fried and drizzled with spicy aioli kabayaki sauce topped with green onions.

Tuna and avocado rolled inside, topped with sesame seed, krab and scallop lava topping and finished with green onion.

Spicy hamachi and cucumber inside with avocado, big d’s crab tuna poke on top finished with eel sauce and habanero masago.

Tempura shrimp, tempura chipotle bacon, and avocado rolled futo style topped with spicy aioli and green onion.

Tail on shrimp, sautéed with garlic, parsley and crushed red pepper, reduced in a lemon white wine cream and tossed with fettuccine and topped with diced tomatoes

In house smoked catch of the day (ask your server) , sautéed with zucchini, squash, mushrooms, onion, and fresh spinach, reduced in a herb dijon cream sauce, tossed with fettuccine.

Possibly the best take you will ever have on a classic appetizer favorite.

Served over cocktail sauce, drizzled with chipotle aioli and topped with roasted corn salsa and fresh crab.

Filled​ with fresh crab meat, fried and topped with jalapeño sauce, parmesan cheese and pico de gallo.

Calamari hand cut, lightly breaded and fried, served with our key lime aioli.

Olive oil, tomatoes, grilled shrimp, monterey jack cheese, garnished with fresh basil, and a honey balsamic glaze.

Chilled snow crab served in a iced glass with greens and homemade cocktail

Char grilled to perfection and topped with jalapeño, bacon and bleu cheese.

3 corn tortillas filled with blackened shrimp or chicken and mixed cheese then toped with our house made poblano cream sauce, pico de gallo and chipotle aioli.

3 corn tortillas filled with lobster tail, cabbage, roasted corn salsa, and drizzled with our chef’s specialty lavender butter.

Beer battered and hand cut cod, fried and served with crispy fries and fuji apple slaw.

A​ house specialty with our shrimp and scallops, hand rolled in two flour tortillas topped with cheese, jalapeño cream sauce and pico de gallo along with rice pilaf and fire roasted corn salad.

Drizzled with cocktail and chipotle aioli, topped with corn salsa and fresh crab served with rice pilaf and seasonal veggies.

Pan seared, served over rice pilaf and seasonal veggies topped with fresh spinach and tomatoes in chef’s florentine cream sauce.

Seared rare. Topped with balsamic honey glaze and rainbow sesame seeds. Served over rice and stir-fried veggies.

Pan seared and placed on top of bacon ranchero sauce and corn salsa. Served with rice pilaf and seasonal veggies.

Seasoned with fins steak house blend, char broiled and served with fins loaded potatoes and seasonal veggies.

Beer battered with cocktail sauce.

Coconut shrimp, fried shrimp and beer battered cod.

Battered and rolled in coconut flakes and spices served with crispy fries and fuji apple slaw.

Your​ choice of shrimp, soft shell crab or fried oysters on fins own po’ boy with lettuce, tomato, red onion and chipotle aioli sauce on a baguette.

Chicken, chipotle infused bacon, red onion, monterey jack cheese, lettuce, tomato, chipotle aioli.

1/2 lb. Burger with monterey jack cheese, topped with crab stuffed mushrooms, and pico de gallo then drizzled with poblano cream sauce.

Shrimp with mixed greens, avocados, tomatoes, mixed cheese, eggs, and bacon with your choice of dressing.

Char grilled shrimp tossed with spinach, dried cranberries, bacon, red onions, and eggs with your choice of dressing.

Mixed greens tossed with ranch then covered with mixed cheese, pico, roasted corn salsa, then topped with blackened chicken, avocado, and tortilla chips.