“If you have been trolling for excellent crab cakes, Skipjack’s version tastes like a well-earned reward. These cakes are everything a shellfish lover is seeking: sweet lump meat, handled with care, and almost no filler.”

– The News Journal, September 7th, 2013

 We are now open Tuesday through Saturday 4:00-9:00 and Sundays 10:00-3:00 for inside or outside dining and curbside carry-out!

Due to the ongoing labor shortage, seating is extremely limited. Reservations are strongly encouraged. Please contact the restaurant directly at (302) 456-1800 for a reservation. Confirmation will be given for both take-out and dining reservations. If you do not receive confirmation, please call back.  

Curbside take-out orders can be placed at SkipjackCatering@gmail.com or during service at 302-456-1800. We will confirm your order when we receive it.  Please indicate the date and time you would like to pick up, as well as your phone number, when placing your order. When you arrive, simply pull into our curbside spots on the side of the restaurant and our staff will come out to assist you.

Specials September 16th through 18th: 

Peach Gazpacho– mint crème fraiche 8

Gulf Shrimp Alfredo– smoked bacon, sugar snap peas, parmesan cheese, tomato vodka cream 22

Pesto Grilled Top Sirloin­- baby shrimp, grilled corn potato hash, blackberry jus 26

Prosciutto Wrapped Stuffed Chicken– herb ricotta, mushroom risotto, roasted shallot spinach salad, stewed tomato caper sauce 18

 

Menu:

Appetizers

Cheese & Charcuterie Board- gherkins, walnuts, fig marmalade, port cranberries 20

Crispy Brussels Sprouts – lemon garlic oil, chipotle aioli 10

Cast Iron Feta Cheese –roasted peppers, kalamata olives, tomato confit, basil oil, lavash 12

Smoked Pork Burnt Ends- cheddar bacon grits, tomatillo cilantro jam 14

Chicken Wings- chipotle buffalo or Carolina Reaper (extra hot) or Jamaican jerk 10

Jerk Shrimp “Bruchetta”-plantains, champagne mango relish, jalapeno, cilantro 12

Heirloom Tomato Tart- brie “whiz”, artichoke hearts, arugula, aged balsamic 10

 

Soup & Salads

Shrimp and Corn Chowder- potatoes, vegetables, tomato Old Bay broth, oyster crackers 10

Chef’s Soup Du Jour- market price

Skipjack Salad- tomato confit, artichoke hearts, parmesan, herb Dijon vinaigrette 11

Grilled Watermelon Salad- pickled onions, feta cheese, arugula, lemon agave vinaigrette 12

Roasted Peach Salad- walnuts, goat cheese, pancetta, strawberry honey vinaigrette 12

Caesar Salad- hearts of romaine, herb croutons, anchovy parmesan emulsion 11

 

Sandwiches– served with mixed greens salad, sweet potato fries or French fries

Herb Chicken – prosciutto, roasted tomatoes, mozzarella, balsamic greens, basil, whole grain ciabatta 13

Herman’s Quality Beef Shoppe burger- cheddar, bacon onion marmalade 14

Vegetarian BBQ “Pulled Pork”- crispy onions, smoked gouda 13

Grilled Mahi Mahi- chipotle powder, spinach, roasted peppers, lemon aioli 17

New Orleans Surf & Turf – filet, crawfish, brie “whiz”, spinach, tomato, garlic butter 17

Smoked Pork Burnt Ends- smoked gouda, crispy onions 13

Crispy Jerk Shrimp Po’ Boy- mango salsa, chipotle aioli 16

Crab Cake – lemon aioli  18

 

Vegetarian

Portabella Mushroom Raviolis- roasted mushrooms, roasted peppers, baby spinach, marsala 20

Basil Seared Seitan- tomato, kalamata olives, artichoke hearts, feta cheese, pappardelle pasta 20

 

Seafood

Crab Cake(s) –  cheddar bacon grits, roasted corn salsa, basil aioli 17/34

Citrus Herb Salmon- charred vegetable goat cheese Panzanella salad, smoked tomato vinaigrette 23

Prosciutto Wrapped Mahi Mahi- ancient greens pilaf, baby cauliflower, sweet corn butter 25

Seafood Pappardelle -crawfish, shrimp, scallops, asparagus, tomato confit, brandy  lobster sauce 30

 

Meats

Filet Medallions- roasted shallot red potatoes, asparagus, rosemary port jus 28

Surf and Turf – roasted shallot red potatoes, roasted vegetables, sherry scampi
            Shrimp- 26     Crawfish- 26   Crab Imperial 30

Boneless Pork Loin Chops- smoked bacon roasted pepper mac-n- cheese, sugar snap peas, mushroom peppercorn sauce 20

Grilled Chicken Jambalaya- andouille, baby shrimp, crawfish, peas, wild rice, chipotle tomato lobster broth 20      

                                                                 

Desserts 8
Ask your server for today’s selections!

 

Drinks!

Shelby’s Signature Drinks for the times- $8

Can I Drink This With My Mask On?- Bacardi Limon, lemonade, soda water, fresh mint

How You Doin’?- gin, fresh lime juice, blackberry liqueur, soda water

Still Together… Apart- vodka, lime, simple syrup, grapefruit juice, ginger ale

Phase One- gin, elderflower liqueur, soda water

Social Distancing Sangria- white wine, peach schnapps, triple sec, lime juice

We’re All in This Together- tequila, grapefruit juice, lime juice, simple syrup, ginger beer
Working From Home- bourbon, raspberry tea, lemon juice
How Are You Holding Up?- rum, lime juice, honey, maraschino cherry juice, splash ginger ale
I’m Crantastic, Thanks!- Absolut Pear Vodka, Cranberry Juice, dash cinnamon whiskey, ginger ale
Let’s Have a Zoom Happy Hour!- Captain Morgan White Rum, simple syrup, mint, club soda (yes it’s a mojito)

BEERS:

Allagash Saison , Budweiser, Bud Light, Coors Light, Miller Light, Rolling Rock, Yuengling, Natty Boh, Angry Orchard, Blue Moon, Corona, Corona Light, Dale’s Pale Ale, Lagunitas IPA, Lagunitas Pils, Lagunitas Lil Sumptin, Yards Brawler, Bell’s Two-Hearted, Mispillion, Otter Creek Freeflow, Rogue Dead Guy Ale, Stella Artois, Ommegang

WHITE WINES:

Dibon Cava, 14 Hands White Blend, Acacia Chardonnay, Piquito Moscato, Barone Fini Pinot Grigio, Sea Glass Riesling, Souverain Sauvignon Blanc, Clifford Bay Sauvignon Blanc, Radio Boca Verdejo, Dry Creek Chenin Blanc

RED WINES:

Dark Horse Cabernet Sauvignon, Sterling Blend, Loggia del Conte Chianti, Gouguenheim Malbec, Skyfall Merlot, Matua Pinot Noir, Great American Zinfandel

ROSE:

Vieille Ferme Rose, Radio Boca Rose

 

Menu is subject to change frequently to provide freshest local and seasonal product SkipJack Dining  supports the following local businesses: Cool Breeze Farms, Steve & Cathy’s Produce, Antie Lou’s BBQ, and Herman’s Fine Quality Meat Shoppe

Owner/Executive Chef:  Donny Merrill

Sous Chefs: Don’ta Whitley and Kara Arterbridge

 

Complimentary bread  is served upon request.

Suggested 20% gratuity applied to parties of six or more.

Consuming raw or undercooked meat, fish or poultry may cause food borne illness

 We are happy to help you entertain for both personal and corporate events! Both take-out and catering are available. Please mail skipjacknewark@gmail.com or stop by for more information.

Children’s Menu

Mac ‘n Cheese
Grilled Cheese
Chicken Fingers
Fish Sticks
Burger or Cheeseburger Sliders
Choice of side:
Beach Fries
Apple Sauce
Celery and Carrots
Side Salad
All kids’ meals include an Ice Cream Scoop $8
Our brunch menu is subject to frequent changes to ensure we can provide you with the freshest ingredients at the best price.