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Gaido’s Famous Seafood Restaurant2021-01-11T15:14:03-06:00
Gaido's Seafood Restaurant, Galveston TXGaido's Seafood Restaurant, Galveston TXGaido's Seafood Restaurant, Galveston TX

Gaido’s Famous Seafood Restaurant

3828 Seawall Blvd, Galveston, TX (Directions) | Phone: (409)761-5500

About

S.G. Gaido first opened his doors to the public in 1911, the same year air conditioning was invented. With an unwavering commitment to serving the freshest Gulf seafood, Gaido’s is a cherished tradition for thousands of both locals and visitors – offering only the freshest seafood prepared by hand and the some of very best service you’ll find anywhere.

Hours

  • Monday: 11:00 AM – 9:00 PM
  • Tuesday: 11:00 AM – 9:00 PM
  • Wednesday: 11:00 AM – 9:00 PM
  • Thursday: 11:00 AM – 9:00 PM
  • Friday: 11:00 AM – 10:00 PM
  • Saturday: 11:00 AM – 10:00 PM
  • Sunday: 11:00 AM – 9:00 PM
Hours are subject to change.

Book Reservation Online

OpenTable Reservations

General

  • Classic Gulf Seafood
  • Casual to Dressy
  • Serving Galveston Since 1911
  • Full Bar
  • Private Dining & Events Available

Menus

The tenth annual Galveston Restaurant Week brings Galveston Island’s vibrant food scene to life for four full weeks of delicious dining, February 1 – 28.  Find out more…

Galveston Restaurant Week: Lunch

$20 Plus Tax & Gratuity

1st Course (Choose One)

HOUSE SALAD
Small house salad of mixed field greens, house-made croutons, julienne carrots, cherry tomatoes and red onions with your choice of dressing

SOUP OF THE DAY
A cup of Chef’s featured soup

2nd Course (Choose One)

GULF OF MEXICO SHRIMP
Prepared fried, grilled or blackened served with a choice of Gaido’s Parmesan Tomatoes, buttered asparagus or steak fries

MAHI MAHI SANDWICH
Crispy fried Mahi Mahi, house-made bun, remoulade slaw, cocktail sauce, served with hand cut fries

COUNTRY FRIED GALVESTON BAY OYSTERS
Galveston Bay Oysters dredged in our seasoned flour, fried and served with a choice of Gaido’s Parmesan Tomatoes, buttered asparagus or steak fries

Galveston Restaurant Week: Dinner

$35 Plus Tax & Gratuity

1st Course (Choose One)

CAESAR SALAD
Small Caesar salad of romaine hearts, grated Parmigiano-Reggiano and croutons

WATKIN’S SHRIMP BISQUE
Seafood cream base with baby shrimp and pureed tomatoes, carrots, onions and spices

HOUSE SALAD
Small house salad of mixed field greens, house-made croutons, julienne carrots, cherry tomatoes and red onions with your choice of dressing

2nd Course (Choose One)

BLACKENED MAHI MAHI
One of our regular fresh catches, blackened, served with Shrimp Nick topping

CRAB CAKE STUFFED SHRIMP
Five jumbo Gulf shrimp stuffed with our signature crab cake, baked, then finished with lemon butter sauce

OYSTER COMBINATION PLATTER
One of each preparation: Asiago, Baked, Bienville, Monterey, Ponzini and Rockefeller, 2 fried oysters and 2 oysters brochette

All entrees served with a choice of Parmesan tomatoes, buttered asparagus or steak fries

3rd Course (Choose One)

PECAN CRUNCH A LA MODE
Crustless pecan pie served with our signature Cowboy Bourbon Sauce topped with a scoop of Hey Mikey’s Vanilla Ice Cream

NEW YORK CHEESECAKE
A masterful recipe served with house-made triple berry sauce and whipped cream

Starters

COCKTAIL SHRIMP
Chilled gulf soldier shrimpserved with cocktail sauce and remoulade
13

ONION STACK
Hand battered onion rings with creamy horseradish sauce
9

CALAMARI
Fried and tossed with warmlemon vinaigrette, tomatoes, and parmesan cheese, served with creamy basil marinara
14

JAZZ MARTINI
Cocktail shrimp and crab meat tossed with avocados and hearts of palm
12

DELUXE SHELLFISH TOWER
Oysters on the half shell, chilled gulf shrimp, Texas jumbo lump crab salad, chilled blue crab claws, served with traditional sauces
Market

SHRIMP SCAMPI
Gulf shrimp, fresh garlic, white wine, lemon butter sauce, served with fresh garlic bread
13

BLUE POINT OYSTERS ON THE HALF SHELL
Fresh shucked and served on ice with horseradish and cocktail – half dozen
Market

Soups & Salads

HOUSE-MADE DRESSINGS
Creamy Onion Garlic, Creamy Blue Cheese, Honey Pecan Vinaigrette, Chunky Blue Cheese, Ranch, and Thousand Island

WATKINS BISQUE
Seafood cream base withbaby shrimp and pureed tomatoes, carrots, onionsand spices.
Cup 9 | Bowl 11

CAESAR
Romaine hearts, grated parmigiano-reggiano and croutons
9

STEAK SALAD
Thinly sliced blackened top sirloin served over mixed field greens, house made croutons, julienne carrots, quartered tomatoes, crisp fried onion strings, and house made creamy blue cheese dressing
19

BROOKS GUMBO
Thibodeaux, Louisiana inspired hearty gumbo with okra, shrimp, and spices.
Cup 8 | Bowl 10

WEDGE
Baby iceberg lettuce, gorgonzola blue cheese, tomatoes, onion, and bacon
10

HOUSE
Mixed field greens, housemade croutons, julienne carrots, cherry tomato, red onions
9

SOUP OF THE DAY
Chef’s featured soup, ask yourserver for details.
Cup 8 | Bowl 10

GREEK SALAD
Fresh romaine lettuce,tomatoes, cucumber, greenonion, kalamata olives, capers, salonika peppers, feta cheese, oregano, and Greek dressing
11

SHRIMP SALAD
Bay shrimp, onions, celery, egg, fresh herbs and spices, all tossed in our house maderemoulade dressing
17

Daily Catch

CATCH OF THE DAY
Market

PECAN ENCRUSTED MAHI MAHI
Extra lean with firm white meat and mild flavor, coated in our house-made pecan breading and pan sauteed
29

BLACKENED YELLOWFIN TUNA
Medium-mild flavor with very firm texture and large flake, dusted with cajun seasonings and seared on a cast iron skillet
29

CHARCOAL GRILLED NORTH ATLANTIC SALMON
Medium-firm texture with large flakes and moderate moisture content, brushed with lemon garlic butter and dusted in traditional charcoal seasonings
26

AMERICAN CORNMEAL FRIED CATFISH
Distinctive moist, sweet, mild flavor and less flake thanother whitefish, dredged in our house-made cornmeal and lightly fried
22

REDFISH ON THE HALF SHELL
Mild, sweet flavor profile, moderately firm texture and large moist flakes, charcoal-grilled “shell” side down and finished with lemon beurre blanc
31

AMERICAN RED SNAPPER MICHAEL
Signature gulf catch—lean, moist meat with distinctive sweet, nutty flavor, coated in parmesan flour and pan sautéed
35

Specialty Toppings

NICK
Sautéed shellfish of your choice with avocado, cilantro, peppers and lime
Shrimp 9 | Crawfish 9 | Jumbo Lump Crab 13

FRITZ
Shellfish of your choice poached in Garlic butter with sweet peppers
Shrimp 9 | Crawfish 9 | Jumbo Lump Crab 13

CASTILLA
Shellfish of your choice sautéed in an Asiago cream sauce
Shrimp 9 | Crawfish 9 | Jumbo Lump Crab 13

BEURRE BLANC
Our signature lemon butter sauce
Shrimp 9 | Crawfish 9 | Jumbo Lump Crab 13

HOLLANDAISE
Shellfish of your choice sautéed then topped with savory hollandaise sauce
Shrimp 9 | Crawfish 9 | Jumbo Lump Crab 13

Classic Seafood

PREMIUM GULF SHRIMP
Fresh gulf shrimp prepared fried, grilled, or blackened
24

THE COMBINATION PLATTER
Charcoal-grilled gulf shrimp, deep sea scallops, and tenderloin of
Catfish 28 | Mahi Mahi 31 | Snapper 37

FAMOUS FRIED PLATTER
Premium gulf shrimp, seasonal seafood, tenderloin of Texas catfish, and stuffing balls
29

SIGNATURE CRAB STUFFED SHRIMP
5 Jumbo gulf shrimp stuffedwith our signature crab cake,baked, then finished withlemon butter sauce
31

SHRIMP PEQUES
Bacon-wrapped shrimp stuffed with pickled jalapeno and cheese then deep fried and basted with brown sugar-chipotle glaze
26

DEEP SEA SCALLOPS
Grilled, blackened, or fried
29

FRIED OYSTERS
Breaded in cornmeal and fried to golden brown perfection
24

Signature Crab

CRAB AVACADO
Chilled jumbo lump crab served over freshly sliced avocado with fresh-made remoulade
18

ASPARAGUS MICHAEL
Jumbo asparagus coated in parmesan flour, topped with jumbo lump crab, and finished with beurre blanc
17

JUMBO LUMP CRAB CAKE
Our signature lump crab cake made with jumbo lump, Panko bread crumbs, then topped with fresh jumbo lump crab and beurre blanc
20

SPINACH CRAB DIP
Jumbo lump crab featured in a three-cheese bacon spinach dip
14

TEXAS BLUE CRAB CLAWS
Fried, Sautéed or Chilled
18

SAVORY CRABMEAT CHEESECAKE
Texas blue crab, savory ricotta-cream cheese filling, brown-butter almond shortbread crust, finished with a Creole meuniére sauce
16

Farm Raised

6-OUNCE COWBOY RIB EYE
Bone-in black angus rib eye seared on a cast iron skillet and topped with a roasted garlic compound butter
40

8-OUNCE CENTER-CUT FILET
Seared on a cast iron skillet with roasted garlic compound butter
38

PRIME 14-OUNCE NEW YORK STRIP
Seared on a cast iron skillet with roasted garlic compound butter
36

CHICKEN PONZINI
Charcoal-grilled chicken with wild mushroom swiss cheese cream sauce
19

PORK CHOP SAPPORITO
14-Ounce double cut coated in garlic cracker crust
31

Pasta

PESTO FETTUCCINE
Oven roasted tomatoes with fresh mozzarella and homemade basil pesto tossed in fettuccine pasta
18

CRAWFISH ASIAGO
Crawfish tails cooked with asiago cheese, tossed in fettuccine with grated parmigiana-reggiano
19

SHRIMP AND GRITS
Blue cheese grits and grilled shrimp lightly drizzled with sweet, smoky chipotle sauce
19

Additions

SHRIMP
Five jumbo gulf shrimp prepared fried, grilled or blackened
12

JUMBO SOFT-SHELL CRAB (1)
Dusted in Wade seasoning and fried to perfection
11

SHRIMP PIQUES
Two bacon-wrapped shrimp stuffed with jalapeño and cheese
8

STUFFING BALLS
Five house made shrimp stuffing balls fried to perfection
8

STUFFED SHRIMP
Two fried shrimp wrapped in seafood stuffing
7

FRIED OYSTERS
Five cornmeal fried oysters
10

Family Sides

AU GRATIN POTATOES
7

CREAMED SPINACH
7

JUMBO BAKED POTATO
5

TRUFFLE FRIES
8

BLUE CHEESE GRITS
7

CRAB MAC AND CHEESE
16

ONION RINGS
6

GRILLED ONIONS
5

Desserts

CHOCOLATE BROWNIE DELUXE CAKE
Deep, Dark and Loaded with Chocolate, Baked in Our Kitchen and Served Warm with Hey Mikey’s Vanilla Ice Cream.
8

HOUSE MADE CHEESECAKE
Served with House made Berry Sauce and Whipped Cream.
8

CRÈME BRULEE
Chilled Vanilla Custard Topped with Caramelized Sugar and Fresh Fruits.
7

TWO CHOCOLATE MOUSSE
Our own Blend of Imported Belgian White and Burgundy Chocolate. Served with our House made Whipped Cream.
6

PECAN CRUNCH
Served Warm with Cowboy Bourbon Sauce and Hey Mikey’s Vanilla Ice Cream.
9

PECAN BALL
Hey Mikey’s Vanilla Ice Cream, Rolled in Toasted Pecans and Topped with House made Chocolate Sauce and Whipped Cream.
6

CASSATTA CON CIOCCOLATO BIANCO
Thin Layers of Angel Food Cake and Sweet Ricotta-White Chocolate Cream, Served with Gaido’s House made Raspberry Sauce.
8

KEY LIME CHEESECAKE
Fresh Florida Key Lime Topped with our Tangy Cheesecake Filling and a Tart Mint Key Lime Sauce.
8

FRENCH FANCY
Hey Mikey’s Vanilla Ice Cream, Raspberries, Chambord Liqueur and Whipped Cream.
7

BREAD PUDDING
House made Recipe Served with Hey Mikey’s Vanilla Ice Cream.
8

06.16.19

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This Sliding Bar can be switched on or off in theme options, and can take any widget you throw at it or even fill it with your custom HTML Code. Its perfect for grabbing the attention of your viewers. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile.

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