790 on the Gulf will not guaranteed these menu items and pricing. Menu Items and pricing subject to change without notice.
The 790 Signature Fish Sandwich
Mild and flaky fresh water trout, lightly floured and fried to a crispy golden brown. Served on grilled Texas Toast with lettuce, red onions, and Jalapeno Ranch on the side. Comes with a choice of one side item. 11.
ONLY $9 EVERY MONDAY!
Grilled Salmon Fillet
Fillet of fresh Chilean Salmon lightly seasoned and grilled until just done. Served with a choice of one side item. 11. ONLY $9 EVERY TUESDAY!
Chicken Bayou Teche
Tender boneless Chicken breast lightly seasoned and grilled. Served over crispy fried Eggplant, and finished with a Shrimp & Crab Cream sauce. 11.
ONLY $9 EVERY WEDNESDAY!
Blackened Fish Tacos
Fillet of Mahi Mahi pan blackened and served on a soft flour tortilla with shredded cheese on top. Comes with cool sour cream, house made Pico de Gallo, shredded lettuce, and a choice of one side item. 2 per order. 12.
Napoleon's Shrimp Marengo
A classic dish made famous in June of 1800 by the personal Chef of Napoleon Bonaparte, Chef Dunand. Flavorful Gulf Shrimp simmered in a sauce with white wine, butter, tomatoes, garlic, mushrooms, black olives, onions, Basil, and Oregano. Served with Andouille Yellow Rice and grilled French bread. 11.
ONLY $9 EVERY THURSDAY!
Bayou Mahi Mahi
Fillet of tender Mahi Mahi pan blackened and served over a bed of Cajun Jambalaya. Finished with Crawfish Etouffee on top.
Served with grilled French Bread . 12.
ONLY $9 EVERY FRIDAY!
Destin Grouper Sandwich
From the local Emerald Coast waters, to your table, fillet of local gulf Grouper offered grilled, blackened, or fried. Served on a toasted Brioche roll with lettuce and onions. Choice of one side item and homemade Remoulade sauce on the side.
Endless Champagne, Mimosas, & Bellinis
15. | With the purchase of any food item of 10. or more.
South Louisiana Breadpudding
A rich egg custard with peaches and apples, folded together with homemade french bread. Oven baked until golden brown and served warm with a buttery whiskey sauce. A recipe dating back four generations of Cajun culture.