Turf 'N 'Surf
We've once again teamed up with Turf N' Surf Po Boy to satisfy your hunger needs.
Turf N' Surf Po-Boy
Turf N' Surf Po-Boy
- PO'BOYS dresses with mixed greens, slaw, tomato, onion and pickle
- TACOS dressed w/ mixed greens , slaw tomato, onion, cilantro, cilantro-ranch dressing
- SALADS dressed w/ mixed greens, tomatoes, onions, mushrooms, red bell peppers and cilantro-ranch dressing.
Surf
- AVAILABLE FRIED, GRILLED, OR BLACKENED
- we use the highest quality fresh seafood available, generally wild-caught and from the gulf
- TILAPIA - 12
- TUNA - Mkt
- SNAPPER - Mkt
- MAIH MAIH - Mkt
- REDFISH - Mkt
- CATFISH -14
- OYSTER - 18
- NAUGHTY CAT - 16
- catfish w/ bacon
- CRAWFISH - 18
- JUMBO SHRIMP - 18
- BUFFALO SHRIMP - 20
- w/bleu cheese
- SHRIMP PARM - 20
- w/ mozz+marinara
- KISS YO MAMA - 21
- bacon/jalapeno-wrapped shrimp
Turf
- BLACKENED RIBEYE - 18
- w/ horseradish cream
- RIBEYE - 19
- w/mushrooms
- 'KICK YO DADDY' - 19
- ribeye w/ buffalo sauce
- PORK CHOP - 11
- blackened or fried
- PULLED PORK - 11
- w/ 'tango mango' sauce
- HAMBURGER - 11
- burger add-on's
- cheddar, mozzarella or bleu cheese - 1
- guacamole - 2
- jalapeños, grilled onions, spinach, or bell peppers - .50
- bacon - 2
Chicken
- FREE-RANGED CHICKEN BREAST - 11
- grilled blackened or breaded
- BUFFALO CHICKEN - 13
- w/ bleu cheese
- CHICKEN PARM - 13
- breaded w/ marinara + mozz
Plates
- SERVED WITH ONE (1) ADD-ON, PLUS SLAW
- JUMBO SHRIMP -20
- CATFISH - 16
- FRIED CHICKEN - 14
- BUFFALO CHICKEN -16
- FRIED OYSTER - 20
- FRIED CRAWFISH -20
- REDFISH (8 OZ) -MKT
- MAHI MAHI (8 OZ) - MKT
- JUMBO SHRIMP - 20
- RIBEYE (12 OZ) - 25
- PORK CHOP - 13
- SHRIMP & GRITS - 22
- CRAWFISH ETOUFFEE - 22
Sides
- SWEET POTATO FRIES - 4
- CILANTRO FRIES - 4
- CAJUN CORN - 4
- JALAPENO HUSH PUPPIES - 4
- RED BEANS, RICE & ANDOUILLE SAUSAGE - 4
- DIRTY RICE W/PORK - 4
- COLLARD GREENS W/ ANDOUILLE SAUSAGE - 4
- SCALLOPED POTATOES - 4
- VEGGIE OF THE DAY - 4
Veggie
- THE HIPSTER - 11
- grilled onions, mushrooms, bell peppers and spinach
- GUAC BOY - 11
- guacamole w/ a kick
- EGGPLANT PARM - 13
- w/ marinara + mozz
Snacks
(M-F after 5p, all day weekend)
Chips, Dip
- CHIPS + SALSA - 5
- CHIPS + GUACAMOLE - 9
- CHIPS + QUESO - 8
- 6-LAYER DIP - 13
- burger, black beans, queso, pico, guacamole, sour cream, chips
Nachos
- NACHOS - 11
- black beans, jalapeños, jack queso, sour cream, pico
- W/ BLACKENED CHICKEN - 4
- BURGER - 4
- BLACKENED RIBEYE - 7
- BUFFALO CHICKEN - 5
- BLACKENED SHRIMP - 12
- BLACKENED CRAWFISH - 7
- PULLED PORK - 4
Wings
- TRADITIONAL (10) - 15
- BONELESS BREADED (7) - 15
- choose from:
- CAJUN SPICE WINGS
- BUFFALO - MEDIUM
- BUFFALO - HOT
- BBQ - MEDIUM
- BBQ - HOT
- ASIAN - SWEET/HOT
More Snacks
- 'KISS YO MAMA' SHRIMP (4) - 19
- BUFFALO JUMBO SHRIMP (6) - 18
- FRIED OYSTER COCKTAIL - 16
Cold Bar
Available Friday from 5PM - 11PM, Saturday from 11 AM - 11 PM and Sunday from 11 AM - 10 PM
Cold Bar
- LUMP CRAB & AVACADO DIP - 19
- cherry tomatoes, cilantro, cucumbers, green onion, green & red chili oil, bell pepper, salt & pepper
- POKE LETTUCE WRAP
- AHI TUNA - 19; SMOKED SALMON- 18; SHRIMP -20
- seaweed, bean sprouts, red onion, cucumber, serrano, green onion, orange zest, sesame seeds and poke sauce on fresh lettuce.
- CEVICHE
- cherry tomatoes, serrano peppers, green onion, cilantro, cucumbers, red onion, green & red chili oil, microgreens, lime, salt & pepper
- SPICY TUNA & AVOCADO TOWER -20
Oysters
- MEXICAN OYSTER SHOOTER(5) - 12
- GULF COAST RAW OYSTERS
- full dozen - 18
- half dozen - 10
- GRILLED OYSTERS
- NEW ORLEANS STYLE - 19 full dozen // 11 half dozen
- ROCKEFELLER STYLE - 22 full dozen // 13 half dozen
- BUFFALO STYLE - 20 full dozen // 12 half dozen
Shrimp
- MEXICAN STYLE SHRIMP COCKTAIL - 15
- COLD JUMBO GULF PEEL & EAT CAJUN BOILED SHRIMP
- Full Lb. - 20
- Half Lb. - 11
Ralph Gilmore
Ralph Gilmore is from Brownsville, TX with an extensive culinary background, but not exclusively. He has also worked in everything from Auto Mechanics, to building and selling custom bikes, to building and designing contemporary homes. After moving to Houston in the 70s he tried several different things because he wasn't sure he could make a living in cooking. In the early 2000s, he sold his business in Houston to come back to town to do the thing he truly loved. He opened the Trailer as Turf n' Surf. He chose a trailer made of 90% recyclables as a statement that he cared about the little man, and he wants to always be giving back. This also enabled him to pay his employees adequately, keep his overhead low and provide a quality product without stressing bricks and mortar. Now he is in a similar situation, sharing the real estate at Lavaca Street Bar providing Fresh Seafood everyday, along with a number of options that one can get on a Po Boy, Taco or Salad, Grilled, Blackened or Fried. He uses fresh baked bread on everything, and is a stickler on making things from scratch. From the Maiko tacos to the Buffalo Chicken Nachos, Turf and Surf is fastly becoming one of the most sought after spots in town.