Wintzell's Oyster House - Downtown Mobile 605 Dauphin Street

With shrimp, crawfish, lump crabmeat, okra, stewed tomatoes and a perfect roux.

With shrimp, crawfish, lump crabmeat, okra, stewed tomatoes and a perfect roux.

Alabama blue crab. Fried or sautéed, or enjoy both with a half-and-half basket.

As featured on Bizarre Foods with Andrew Zimmern. Served with ranch and sure to please.

A Southern staple done right — golden-fried green tomatoes with a tangy bite, finished with signature crawfish sauce.

A delicacy born in Mobile, with jumbo lump crabmeat and chopped onion and spices, blended and marinated in oil and vinegar for 24 hours.

Created in New Orleans in 1889, a Big Easy classic for spinach lovers.

Created in New Orleans in 1889, a Big Easy classic for spinach lovers.

Covered with shrimp, crabmeat and a creamy parmesan sauce.

Covered with shrimp, crabmeat and a creamy parmesan sauce.

Topped with jalapeños, smoked bacon and melted shredded cheddar cheese.

Topped with jalapeños, smoked bacon and melted shredded cheddar cheese.

Freshly shucked oysters on the half shell, chargrilled and smothered with butter and cheese.

Freshly shucked oysters on the half shell, chargrilled and smothered with butter and cheese.

Four each of Oysters Rockefeller, Oysters Bienville, Oysters Monterey and Chargrilled Oysters (16 total). No substitutions.

When available.

Fried, grilled or blackened.

Choice of blackened fish, shrimp or chicken; topped with Delta slaw, purple cabbage and pico de gallo; served in two flour tortillas.

Named for the legend himself, loaded with fish, oysters, shrimp, stuffed crab and scallops. No substitutions.

Loaded with fish, oysters, shrimp and scallops. No substitutions.

Fried entrée; choose two: fish, shrimp, oysters or scallops.

USDA choice cut of Angus beef, aged over 21 days.

USDA choice cut of Angus beef, aged over 21 days.

Ask your server about today’s feature.

1/2 lb. of popcorn shrimp, hand-battered with signature breading and fried.

Sustainable seafood choice raised in freshwater ponds and then fried.

Topped with a creamy lemon basil sauce.

Jalapeño-marinated jumbo shrimp wrapped in bacon and grilled.

Five each of bacon wrapped, grilled, fried and peel-and-eat shrimp. No substitutions.

Blackened and topped with crawfish sauce.

Spicy baby shrimp on mixed greens with purple onions, grape tomatoes, cheddar cheese and homemade croutons. Choice of dressing.

Mixed greens, purple onions, grape tomatoes and sweet crispy pecans, with a drizzle of house herb vinaigrette.

Grilled salmon atop mixed greens with purple onions, grape tomatoes, sweet and spicy pecans and homemade croutons. Choice of dressing.

Blackened mahi-mahi, shrimp, egg, bacon and cheddar cheese with purple onions, grape tomatoes and homemade croutons.

Enough to go around.

Try it over a baked potato (+2.99).

Blackened redfish over Cajun rice topped with creamy parmesan sauce and blackened jumbo shrimp.

Gulf shrimp, Conecuh sausage, redskin potatoes and corn on the cob, served hot in a steaming bag.

A Southern favorite topped with crawfish sauce.

A basket full of fried shrimp, fish, and oysters.

Shrimp and scallops in creamy Cajun alfredo with Creole herbs, tomatoes and green onions.

Two blackened fish tacos with fresh purple cabbage and pico de gallo.

Spicy grilled shrimp nestled between tomato slices, applewood smoked bacon and fresh romaine with remoulade spread on Texas toast.

Ask your server about today’s feature.

Served with one side.

Spicy baby shrimp on mixed greens with purple onions, grape tomatoes, cheddar cheese and homemade croutons. Choice of dressing.

With shrimp, crawfish, lump crabmeat, okra, stewed tomatoes and a perfect roux.