8 oz. prime baseball cut sirloin, fries, chimichurri
Étouffée Pasta
$30.00
crawfish, shrimp, red and green peppers, onions, parmesan cheese
Crispy Fried Catfish with Red Beans & Rice
$26.00
grilled andouille sausage
Buttermilk Fried Quail
$35.00
crawfish fried rice, sweet and sour sauce
Branzino Fisherman Style
$38.00
grilled branzino, brabant potatoes, spinach with chimichurri
Market Fish
Chargrilled, sautéed or cajun blackened. All items are served with beurre blanc, crispy brabant potatoes & market vegetable. Make it pontchartrain with dirty rice, 4 shrimp & 1 oz. crabmeat: +$15
[Texas] Jumbo White Shrimp (8)
$24.00
[Louisiana] Catfish
$26.00
[Scottish] Salmon
$32.00
[North Carolina] Flounder
$34.00
[Gulf] Redfish
$34.00
[Greece] Branzino
$38.00
Sides
Triple Mac & Cheese
$8.00
Lemon Garlic Spinach
$8.00
Whipped Potatoes
$7.00
Crawfish Étouffée
$12.00
Collard Greens
$8.00
Brussels Sprouts
$8.00
Dirty Rice
$8.00
Red Beans & Rice
$8.00
Fried Okra
$7.00
Crawfish Fried Rice
$10.00
Cocktails
Summertime Setback
$14.00
Refreshing; fris vodka, fresh lemon, blueberries and mint
Perfectly capturing the flavors and feel of the Coastal American South is Hugo’s Oyster Bar in downtown Roswell, Ga. Hugo’s is the Atlanta area’s newest Southern seafood concept from Rich Clark and Chef Jon Schwenk, the minds behind Vinings’ beloved C&S Seafood & Oyster Bar.
While Hugo’s matches C&S’s commitment to simple seafood preparations that let the ingredients shine, Rich and Jon’s new concept is something completely different. The menu, like the catch, is seasonal and ever-changing, but also casual, affordable and, above all, fun.
Hugo’s features only seafood native to the waters from the Outer Banks to the Mississippi Delta (with notable exception of top-qualBarity oysters from the Northeast). Mackerel and snapper from the Carolina coasts. Georgia blue crab. Finfish from blue Florida waters. Flounder from clear lagoons at the Caribbean’s edge. Gulf shrimp. Bayou crawfish.