Pier 62 Menu (Update 2025)

Our signature Crispy Original Bent Arm Ale Beer Battered Sidewinder fries smothered in our housemade seafood chowder and finished with shredded Gruyere.

Crispy wonton chips topped with tuna poke and finished with housemade wasabi crema, tuxedo sesame seeds and green onions.

Roasted corn and black bean salsa, finished with shredded Monterey Jack cheddar cheese, lime crema and chopped cilantro.

A pound of tender Argentinian Reds steamed in our select housemade seasoning. Served hot or cold with a tangy cocktail sauce.

Lightly tossed in our seasoned breading and served with our housemade Thai sweet chili sauce and a lemon wedge.

A heaping scoop of smoked whitefish dip served with a side of pickled onion pepper relish and tortilla chips.

One dozen wings tossed in your choice of Buffalo, BBQ, Mango Habanero, Mikes Asian, truffle Parmesan or Dry Rub. Served with your choice of Ranch or Blue Cheese dipping sauce.

Served raw or steamed with horseradish, cocktail sauce and a lemon wedge.

Our signature house salad with fresh mixed greens, grape tomatoes, cucumbers and onions topped with shredded cheese, croutons and your choice of dressing.

Crisp romaine lettuce tossed in a creamy Caesar dressing topped with housemade garlic croutons and ParmigianoReggiano.

A hearty combination of vegetables, bacon, shrimp, clams, and potatoes in a creamy broth.

Spring Mix, fresh mozzarella, Italian salami, mortadella, capicola, prosciutto, marinated peppers, artichoke hearts, olives, tomatoes, red onions, pepperoncini, balsamic vinaigrette.

Coconut Jasmine rice, topped with spicy kanikama salad, tuna poke, avocado, tuxedo sesame seeds and green onions.

Cilantro lime rice topped with carne asada steak, corn and black bean salsa, Gruyere cheese, pickled red onion, lime crema, tortilla strips and avocado.

Coconut rice topped with sugar caneskewered jerk shrimp, mango salsa and spicy crispy pigeon peas.

Lemon couscous topped with grilled marinated chicken, diced tomatoes, onions, cucumbers, Kalamata olives, feta cheese, crispy garbanzos, tzatziki and pepperoncini.

Lo Mein noodles tossed in a creamy sesame sauce, topped with carrots, cilantro, pickled ginger, daikon, scallions, cucumber, toasted sesame seeds and sliced pork belly char siu.

The freshest fish right of the dock! Served grilled,blackened or deep fried and topped with lettuce, tomatoes, pickles and onions.

Slowroasted pork shoulder served on top of our housemade slaw and topped with Sweet BabyRays golden barbecue sauce. Served on a toasted brioche bun.

Lightly breaded and fried Argentinian reds, nestled in a hoagie bun with shredded lettuce, tomato and remoulade sauce.

A pier exclusive. Local Florida gator tail tenderized, seasoned to perfection and ground into patties. Grilled and topped with your choice of cheese and our chefs housemade dragon sauce.

Cold water lobster meat poached in clarified butter, served in a toasted New England splittop roll.

Tenderized pork cutlet panko fried to a golden brown served on a toasted brioche bun with garlic shio cabbage and sando sauce.

Housemade Marylandstyle crab cake served on a toasted brioche bun. Topped with lettuce, tomato, pickle, onion, and a side of pier sauce.

34 lb. of shrimp lightly dusted in seasoned flour, fried to a golden brown, and served with a sweet and spicy orange chili sauce.

Voted the best crab legs on the beach! One pound of sweet crab clusters tossed in our signature garlic butter.

All tacos served on flour tortillas on a bed of pineapple slaw and topped with cotija cheese and green onions. Your choice of a protein and side.

Your choice of cheese, lettuce, tomato, onion, or pickle and served on a toasted brioche bun.

Pimento cheese spread on a toasted Brioche bun, topped with fried green tomatoes, pork belly and finished with lettuce and a drizzle of hot honey.

Caramelized onion, gouda cheese, applewood smoked bacon, longboard sauce, lettuce, tomato, onion, pickles, served on a toasted brioche bun,

Ham, pulled mojo pork, Swiss cheese, pickles and mustard sauce, served on a toasted brioche bun.

Chicken breast served grilled, blackened, or deep fried and topped with lettuce, tomatoes, pickles, and onions.

Crispy fried boneless chicken breast tossed in Nashville hot sauce, finished with honey powder, topped with ranch aioli and pickles on a toasted brioche bun.

Parrot Bay Mango Coconut Rum with pineapple juice

Parrot Bay Strawberry Key Lime Rum, Blue Curacao, sour mix, topped with lemonlime soda

Parrot Bay Coconut Rum spiced rum mixed with tropical juices

Light rum, banana liquor, and blackberry brandy, mixed with tropical juices topped with a dark rum floater

4 SHOTS OF RUM Parrot Bay coconut, passion fruit, mango, and pineapple rum mixed with tropical juices

Parrot Bay Coconut blended with Island Oasis Pina Colada mix swirled with Blue Curacao

Parrot Bay Coconut Rum light rum swirled with Island Oasis Pina Colada Strawberry mix

Light rum Peach Schnapps mixed with Mango Island Oasis mix

El Jimador tequila swirled with Strawberry Mango Island Oasis mix

RumHaven Coconut Rum shaken with our fresh jalapeno lime juice pineapple juice. Garnished with a tajin sugar rim

Our local St. Augustine Gin Golden Falernum Liquor muddled with cucumbers our fresh lime juice. Shaken topped with soda water

Our twist on the classic old fashioned made with Coconut Cartel Dark Rum, infused with coconut water stirred with orange bitters

El Jimador Tequila triple sec shaken with our fresh orange lime juice. Spice it up by asking for our fresh jalapeno lime juice tajinsugar rim.

This refreshing cocktail starts with our local St. Augustine Vodka, mixed with passion fruit syrup, Aperol then shaken topped with prosecco.

St. Augustine Vodka mixed with fresh strawberry puree lemon juice, finished with prosecco

In true Key West fashion, the filling is made with egg yolks, condensed milk and Nellie Joes Key Lime Juice baked in a graham cracker crust.

Florida orange juice squeezed into all the layers, filled with fresh orange mousse and covered in buttercream frosting

Each butterymoist layer is topped with scratch cream cheese icing and finished with fresh strawberry glaze.

3 pieces of each, Tuna, Salmon, Hamachi and Escolar

Spicy Tuna Spicy Salmon Spicy Scallop Spicy Octopus Spicy Conch

2 Pieces of each, tuna, salmon, hamachi and ebi

Sliced cucumber, tomato, masago, spring onion, sesame seed, rice vinegar and kimchee sauce. Topped with your choice of protein Conch, Salmon, Octopus or Tuna