made from scratch daily, we have served this conch chowder since 1979. this famous recipe was requested by gourmet & bon appet
New England Clam Chowder
a recipe from our original chef, who learned her trade in bar harbor, maine
Bahamian Cracked Conch
queen conch is hand tenderized, breaded and lightly fried. delicious, but beware, conch is inherently chewy in texture. no returns accepted due to texture.
Fish In A Bag
tilapia baked in a bag with sweet peppers, zucchini & yellow squash, white wine, seasonings and fresh butter.
Sauteed Shrimp Scampi
conchy's jumbo shrimp sauteed with garlic, butter, white wine and lemon juice, served with yellow rice.
our 20 year house specialty with marsala wine, mushrooms and heavy cream.
lightly fried corn flake breaded grouper filet, served with tartar sauce (a local favorite).
butterflied shrimp lightly fried and served with our house cocktail sauce or tartar sauce.
Coconut Fried Shrimp
sweet coconut breaded shrimp, lightly fried, served with our house pineapple coconut mango chutney.
Sauteed Seafood Trinidad
jumbo shrimp, dolphin and grouper sauteed with diced tomato, sherry and a caribbean cream sauce, served over vermicelli.
Golden Fried Haddock Platter
lightly battered fried haddock served with cocktail or tartar sauce.
Raw Bar Entrees
All Dinner Entrees Served With Fresh Bread, Your Choice Of Coleslaw Or Salad And A Choice Of Bahamian Peas & Rice, Black Beans & Yellow Rice, Vegetable Du Jour, Mango Glazed Sweet Plantains, Baked Potato, French Fries Or Sweet Potato Fries (unless Otherwise Indicated).
Alaskan King Crab Legs
served with drawn butter and lemon.
Florida Stone Crab 1lb. (seasonal October 15 - May 15)
served hot with drawn butter or cold with conchy's mustard sauce.
Steamed Caribbean Lobster Tail (when Available)
From Our Wood Burning Grill
All Steaks, Chicken And Ribs Are Cooked In Our Brick Fire Pit Over Black Jack Oak Logs That We Have Trucked In From Northern Florida By The Semi Load.
Choice Wood Grilled Ny Strip Steak
12 oz. center cut served on a sizzle platter.
Choice Filet Mignon
8 oz. served on a sizzle platter. our local customers rave about this wood-grilled tenderloin!
Bbq Boar Ribs
1 lb. slow cooked ribs (meat falls off the bone) with conchy's bbq sauce.
Grilled Chicken Or Steak Chimichurri
chicken breast or 8 oz. sirloin marinated in a caribbean herb sauce of garlic, parsley, oregano, olive oil & seasonings, then wood grilled. served with black beans & yellow rice and mango glazed sweet plantains.
Bahamian Peas & Rice
Black Beans & Yellow Rice
Vegetable Du Jour
Sweet Potato Fries
Mango Glazed Sweet Plantains
Fresh Sauteed Mushrooms
Ala Carte Salad
Conchy's Shrimp Cocktail "party" Platters
Served On A Platter With Our House Cocktail Sauce And Fresh Lemons. Yum
The creators of Conchy Joe’s were “pioneers in promoting Bahamian recipes and resources…”, so said Robert W. Tolf, Florida Trend Magazine’s restaurant reviewer and noted author, in describing Conchy Joe’s Seafood Restaurant. And it meant a lot to be recognized as “pioneers” because when we opened our doors back in 1979, the question most often asked was, “What in the heck are these ‘consh’ things anyhow?” (they talked like that back in those days).