Smack Shack

Indulge in a fresh East Coast oyster submerged in a savory michelada shooter glass garnished with house pico de gallo.

Rustic grilled bread topped with creamy smashed avocado, ripe sliced tomatoes, garlic, and succulent jumbo shrimp.

Tender pulled chicken drenched in glossy house BBQ sauce, topped with crisp coastal slaw on a toasted bun.

Crispy fried cod nestled in a warm corn tortilla with guacamole, crunchy slaw, and a drizzle of bright green salsa verde.

Chunky, vibrant green house-made guacamole served alongside a generous portion of crispy, salted tortilla chips.

Golden-brown fried saffron rice croquettes studded with shrimp and tomato, accompanied by a rich saffron aioli.

Two juicy beef sliders topped with melted blue cheese, spicy hot sauce, and sweet caramelized onions on mini brioche buns.

Hearty portion of seasoned Cajun fries piled high with creamy Boston clam chowder and crispy shards of prosciutto.

Fresh mussels cooked in garlic, shallots, and a rich spicy vodka sauce, served alongside seasoned Cajun fries.

Crispy chicken wings coated in vibrant house hot sauce, served with chunky bacon blue cheese dressing and Cajun fries.

Golden crispy fried shrimp served with cocktail sauce, spicy aioli, and a side of hot Cajun fries.

Half dozen freshly shucked raw oysters arranged on crushed ice, garnished with cocktail sauce, mignonette, and lemon.

Fresh ahi tuna poke tossed in soy, sesame, and sambal, served in crisp lettuce wraps with cucumber and lemongrass aioli.

Double smash patties with American cheese, pickles, sweet caramelized onions, and signature Shack sauce on a toasted bun.

Selection of craft draft beers including blonde ales, rice lagers, and pale ales with a crisp finish.

House spirits expertly mixed into classic, refreshing cocktails.

Selection of Proverb house wines including Chardonnay, Sauvignon Blanc, Rosé, and Cabernet Sauvignon.

Classic house martini preparation chilled to absolute perfection.

Classic house margarita prepared with fresh citrus and agave notes.

Classic house Manhattan cocktail stirred with bitters and brandied cherry.

Refreshing concoction of ginger beer and selected spirits served over crushed ice.

Classic refreshing gin and tonic prepared with premium botanicals.

Large 23oz tropical rum cocktail with white and spiced rum, peach schnapps, lemon, cranberry, pineapple, and orange.

Selection of premium house spirits served neat or on the rocks.

Your choice of a hot or cold lobster roll paired alongside a steaming cup of creamy Boston clam chowder.

Tender braised lamb with harissa, crisp fennel coleslaw, and saffron aioli on a crusty French baguette.

Crispy fried shrimp loaded with cucumber, tomato, onion, mixed greens, hot sauce, and lemon aioli.

Crispy fried chicken breast with lettuce, tomato, onion, pickles, and house bacon-ranch dressing on a soft potato bun.

Smash patties with American cheese, pickles, caramelized onion, and Shack sauce on a toasted brioche bun.

Tempura cod with hot sauce, Old Bay remoulade, creamy slaw, and pickles on a toasted bun.

Flat iron steak topped with American Taleggio fondue, caramelized onion, spinach, pickled Fresno chilies, and crispy shallots.

Cheese-stuffed burger patty topped with warm lobster, caramelized onion, lettuce, tomato, pickle, and tarragon aioli.

Blackened catfish filet served with lettuce, tomato, onion, and zesty Old Bay remoulade on a po' boy roll.

Two corn tortillas with crispy battered shrimp, avocado, spicy aioli, lettuce, cotija, and pickled red onions, with chips and salsa.

Braised lamb tacos with white onion, cilantro, queso, and a side of warm lamb/chili broth for dipping, with chips and salsa.

Grilled bread topped with fresh grilled jumbo shrimp, diced tomatoes, basil, and fragrant garlic.

Cajun fries smothered in rich Taleggio gravy, tender lobster claw meat, and squeaky cheese curds.

Fresh smashed avocado guacamole blended with lime, cilantro, and Fresno peppers, crowned with chunks of lobster meat.

Steamed mussels simmered in a vodka cream sauce with garlic, shallot, chili, and crispy prosciutto, with baguette toast.

Tempura-battered fried green tomatoes garnished with sliced Fresno peppers and a drizzle of spicy aioli.

Delicate lump crab cakes served over a savory bed of bacon maque choux corn.

Crispy chicken wings tossed in a spicy house hot sauce, served with bacon blue cheese dressing.

One pound of boiled Cajun-spiced shrimp served with cocktail sauce and ginger mustard aioli.

Blackened Atlantic salmon fillet over jasmine rice and red beans with smoked pork, avocado, fresh cabbage, and corn pico.

Creamy butternut squash risotto topped with poached lobster tail medallions, roasted mushrooms, parmesan, prosciutto, and sage.

Traditional Spanish paella with saffron rice, jumbo shrimp, clams, mussels, chicken, and andouille sausage.

Pan-seared salmon with a blue crab crust, served over cheesy grits, collard greens with smoked pork, and etouffee cream.

Seared sea scallops resting on a bed of blue crab and bacon saffron couscous with saffron aioli.

Maple and soy-glazed black cod served alongside roasted butternut squash, bacon, and charred Brussels sprouts.

Sixteen-ounce certified Angus ribeye steak with rich mushroom au poivre and pomme frites.

Creole jambalaya with white shrimp, andouille sausage, pulled chicken, jasmine rice, fresh peppers, and Cajun spices.

Classic beer-battered cod fillet served with Cajun fries, coastal slaw, and house tartar sauce.

Rich tomato-fennel cioppino brimming with jumbo shrimp, scallops, mussels, clams, salmon, and black cod with grilled bread.

Al dente linguini pasta tossed with tender littleneck clams in a garlic, shallot, butter, white wine, and herb sauce.

Creamy Taleggio mac and cheese packed with sweet corn and chunks of lobster, topped with toasted breadcrumbs.

Whole Maine lobster starting at 1.5 lbs, served steaming hot with all traditional boil sides.

Generous portion of 6 jumbo shrimp served with all traditional Cajun boil accompaniments.

Alaskan King Crab legs starting at 1 lb, served with drawn butter and all boil sides.

Sweet snow crab legs starting at 1 lb, served with potatoes, corn on the cob, and smoked sausage.

Fresh cubes of marinated ahi tuna served over crispy rice cakes with avocado, wasabi tobiko, and lemongrass aioli.

Crispy taco shells filled with bright red snapper ceviche, sweet corn pico de gallo, and fresh guacamole.

Freshly shucked raw oysters glistening on crushed ice, served with lemon and cocktail sauce.

Crisp romaine lettuce tossed in creamy Caesar dressing with Old Bay croutons and Parmigiano Reggiano.

Crisp iceberg lettuce wedge with tomatoes, red onion, smoked bacon, bacon blue cheese dressing, and griddled milk bread.

Lobster Cobb salad with sweet corn, bacon, avocado, tomatoes, cucumber, hard-boiled egg, blue cheese, and Green Goddess dressing.

Rich and creamy traditional white Boston clam chowder with clams, salted pork, and common crackers.

Velvety, rich lobster bisque garnished with fresh herbs, served with griddled milk bread.

First course choice including lobster guacamole, lobster mac & cheese, paella croquettes, or ahi tuna poke wraps.

Main course choice featuring jambalaya, braised lamb po' boy, original lobster roll, or flat iron steak frites.

Delicious dessert choice of key lime pie or Betty and Earl cookie.

Classic sidecar cocktail prepared with Pierre Ferrand 1840, dry curaçao, and fresh lemon.

Local blood orange craft cider with 6.9% ABV from St. Joseph, Minnesota.

Fruited sour craft beer with 7.5% ABV brewed in Minneapolis, Minnesota.