Celebrate the Fourth of July at The Fish House

Come join us at The Fish House to celebrate the Fourth of July on Saturday, July 4, 2026. We will be open for walk-in dining, serving from our standard dinner menu all evening.

In addition, on the Harborview Deck will be offering our special four-course food and wine event. Fireworks begin at 9:00 p.m. The table reservations are for 7:00 p.m. and will be yours for the evening.

The food and wine dinner menu is as follows:

Amuse Bouche 

Labneh

Whipped Greek yogurt topped with extra virgin olive oil, sumac, fresh herbs and toasted pistachios, served with fresh figs, roasted olives, warm pita, green shatta and pomegranate molasses 

Paired with Hyatt Vineyards, Canvas Blanc de Blancs, Sparkling, Washington, NV

Appetizer – Choice of

Oysters and Pearls

Tidal Guides (Pensacola, FL) oysters topped with American paddlefish caviar and cucumber-gin mignonette, served with cracked pepper wafers

Magic Mushrooms

Roasted exotic mushrooms tossed in sherry butter served on toasted garlic baguette with whipped ricotta,  topped with balsamic greens and drizzled with truffle honey

Bacon-Wrapped Scallops (GF)

Seared Maine sea scallops wrapped with applewood bacon, served with warm bacon vinaigrette

Paired with Elvio, Tintero Vino Rosato, Piedmont, Italy, NV

Or

Babich Wines, “Black Label,” Sauvignon Blanc, Marlborough, New Zealand

Soup or Salad – Choice of

Garden Salad

Roasted red potatoes, local peas, corn, heirloom tomato, green beans and cucumber marinated in lemon-herb vinaigrette served over local Bibb lettuce with green goddess dressing, topped with crispy puffed quinoa chili crunch

Smoked Seafood Chowder

Gulf fish, shrimp and local crab in a savory white wine cream with applewood bacon, local corn, potatoes and fresh thyme, served with a garlic-cheddar biscuit

Watermelon Gazpacho 

Chilled soup of Florida watermelon and local tomatoes topped with cucumber-watermelon relish, spiced sunflower seeds, fresh mint and crumbled feta cheese, served with crusty bread

Paired with Martin Codax, Albarino, Rias Baixas, Spain, 2024

Entrée – Choice of

Swordfish and Shrimp Biryani 

Masala-marinated Gulf swordfish and jumbo shrimp over steamed spice-infused basmati rice with crispy shallots, tomato and fresh herbs, served with local squashes and eggplant in creamy curry

Paired with Hess Collection, Mount Veeder, Chardonnay, Napa Valley, California, 2023

Filet Mignon (GF)

Grilled Angus filet served with local blue crab and smoked cheese dauphinoise potatoes and marinated charred broccolini, topped with portobello mushroom madeira demi-glace

Paired with Cakebread, “Bezel,” Cabernet Sauvignon, Paso Robles, California, 2023

Chicken Roulade (GF)

Herb-crusted Bell & Evans chicken breast stuffed with prosciutto, goat cheese, marinated sun-dried tomatoes, asparagus and spinach, served with roasted garlic-cauliflower puree and arugula salad and topped with balsamic-red wine reduction 

Paired with Line 39, Pinot Noir, California, 2024

Dessert – Choice of

Red, White, and Blue
White velvet cake with white chocolate ganache, raspberry ice cream and port wine-blueberry sauce 

American Orchard
Cherry apple pie with butter pecan ice cream and peach compote

Paired with Bodegas Toro Albala Poley, Pedro Ximenez Dolce, Montilla-Moriles, Spain

For the special food and wine dinner, the price per person is $125, which includes five food courses and five wines pairing (does not include tax and gratuity). Please note, vintages are subject to change.

For reservations, please call Taylor Dawson: (850) 287-0200 or email taylor@goodgrits.com