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blackbeard menu

by Ms. Raegan Gibson Published 2 years ago Updated 2 years ago
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Main Menu

  • Starters. Half Order 3.85 Full Order 5.60 With salsa 5.65 With queso 6.65 With guacamole 7.25 One (1) 9.65 | Two (2) 18.25
  • Salads. ...
  • Other Treasures. ...
  • From The Deck. ...
  • The Captains Bridge
  • Blackbeards Fried Seafood Platters. ...
  • Signature Steaks. ...
  • Seafood Sandwiches. ...
  • Blackbeards Burgers and Chicken. ...
  • Hand Crafted Sandwiches. ...

More items...

Full Answer

What are the best things to eat at Blackbeard’s?

BLACKBEARD’S FRIED PLATTER – 27.99 HOOK’S FRIED PLATTER – 34.99 FRESH LOCAL GROUPER – 27.99 FANCY GROUPER FILET – 27.99 FISH OF THE DAY – 16.99 FRESH LOCAL FLOUNDER – 21.99 GRILLED FRESH MAHI MAHI – 20.99 GRILLED FRESH SALMON with White Wine Hollandaise sauce – 18.99 BROILED SHRIMP (10 Lg) – 18.99 TERIYAKI GRILLED SHRIMP (10 Lg) – 19.99

How much is the salad at Blackbeard's?

Blackbeard's Chop Salad $10.99 Crispy greens with your choice of chopped pork, smoked turkey, grilled shrimp, or grilled chicken and choice of dressing. Garden Salad $3.49+

What kind of food does Blackbeard's Deli melt have?

Comfort food with a twist, we take grilled bacon, fresh crisp lettuce and our famous fried green tomatoes stacked on Texas toast with housemade ranch served one side. Blackbeard's Deli Melt $9.99

Is Blackbeard's still there?

More on our mischievous ghost at the link above. Blackbeard's is housed in the bright purple building "just across the bridge" and enjoys the distinction of being one of the oldest structures still standing on North Beach, having withstood its fair share of hurricanes and mayhem since the 1950s.

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Select a Location

The menu items listed below are available with Dining Room Service only. Please search for a location to find the menu items and pricing available near you.

breakfast

Our biggest portions for the hungriest bears. Choose one: strip-cut hash browns (380 cals.), country red potatoes (330 cals.), creamy grits (200 cals.), fresh fruit (70 cals.)

Pancakes, Waffles & French Toast

All pancakes, waffles and French toast are dusted with powdered sugar and served with warm syrup (190 cals.). Add fresh fruit & whipped cream (200 cals.) $2.69

Bear's Benedicts

All benedicts are served with fresh fruit (70 cals.). Choose one: strip-cut hash browns (380 cals.), country red potatoes (330 cals.), creamy grits (200 cals.)

EARLY BIRD SPECIALS

All Early Birds Include: Manhattan Style Fish Chowder, Garden Fresh Salad, Hush Puppy, Hot Rolls & Butter, and our Fresh Baked Cinnamon Roll & Your Choice of One: Baked Potato, French Fries, Mixed Rice, Sweet Potato, or Fresh Steamed Vegetables (Additional Cinnamon Rolls 50¢ Each)

FRIED COMBINATIONS

PICK YOUR OWN FRIED PLATTER Shrimp, Fish of the Day, Scallops, Clam Strips, Crab Cake

STUFFED SEAFOOD

Our Stuffing is Made Fresh with Lump Crab, Blended with Seasoned Bread Crumbs & Special Spices

SURF & TURF

BAKED STUFFED SHRIMP & TENDERLOIN – 36.99 Our Baked Stuffed Shrimp and Tender Chunks of Filet Mignon (8oz)

CHEESE LOVERS ONLY!!!

Our Fresh Seafood Baked With Monterey Jack , Swiss, Cheddar & Mozzarella Cheeses

What is Blackbeard's on the beach?

Blackbeard's on the Beach, a destination since 1991, offers a wide-ranging menu of seafood, steaks and comfort food + live music every night . Whether you're looking for Baja Tacos (one of our most popular dishes), seared tuna (which won top prize at a recent Texas State Aquarium cookoff), a juicy steak or burger, or loaded nachos, ...

Where is Blackbeard's house?

Blackbeard's is housed in the bright purple building "just across the bridge" and enjoys the distinction of being one of the oldest structures still standing on North Beach, having withstood its fair share of hurricanes and mayhem since the 1950s.

When did Blackbeard die?

He especially loved music, particularly rock & roll, and began collecting memorabilia before he died in 2012. Some have dubbed Blackbeard's a mini rock 'n roll museum, so feel free to check out our collection while we're cooking your meal.

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