The West End Restaurant

Opens at 5 pm Tuesday – Sunday

Closes at 9 pm on weeknights and on Friday and Saturday

Reservations are recommended.

Upscale Dining

The West End Restaurant offers an upscale dining experience overlooking Galveston Bay serving tantalizing steak, seafood entrees with mouth-watering sides, salads and appetizers.

the west end restaurant galveston, texas

Fine Wines & Desserts

The West End Restaurant also features a wide array of fine wines, as well as decadent dessert offerings.

west end restaurant

The Menu

The menu sings, with a wide range of tantalizing favorites to suit every taste and appetite.

Chef Nick Proffitt and staff have put together a wide array of fantastic and creative new menu items with the goal of offering some classics and putting his spin on some new and exciting dishes.

the west end restaurants

Nick & His Staff Have Added A Little Something New For Everyone On The Menu!

Nick and his staff have added a fantastic homemade gumbo, seasonal bisques, Spinach and Feta Salad, and even spruced up The West End Restaurant House Salad. For the pasta fans out there, he added the Italian Fettuccine dish which has a nice blend of spice balanced with some beautiful jumbo shrimp and kicked up the classic Chicken Alfredo a notch by blackening the chicken in Nick’s special seasonings and making the sauce from scratch adding some local seasonal mushrooms.

Some appetizers Nick has added to the menu are Pork Belly Egg Rolls with a tomato and bacon jam sauce and a Fresh Seafood Ceviche which includes local shrimp, baby scallops, and jumbo lump crab. He put his talents to work and came up with a new twist on calamari by adding sweet peppers and flash pan frying it adding a spicy chili dipping sauce.

When it comes to the entrees, Nick uses some island classics like Blacked Local Snapper, Texas Pecan Dusted Local Snapper and a Lemon Zest Local Snapper. In addition to these items, he added a great Pesto Ahi Tuna dish and BBQ Salmon. The staff wanted to showcase some new food trends, so they added a Double Cut Bone In Prime Pork Chop to the menu as well as some classics like a bone in ribeye and a gorgeous filet mignon.

Don’t forget to add one of Nicks new side items like his daily risotto or his spin on mac and cheese, and follow all this up with some fantastic desserts.

The West End Restaurant

Beginnings

  • Traditional Ceviche
    Scallops, Shrimp, and Jumbo Lump Crab with Avocado
    marinated in Citrus Juices          15
  • Fried Calamari and Peppers
    Tubes and Tentacles, with Sweet Cherry Peppers, and Spicy
    Chili Sauce          15
  • Avocado and Bacon Wrapped Shrimp
    Layered Avocado, Bacon, Pepper Jack Cheese, with Jalapeno
    Peppers          15
  • Southern Style Jumbo Crab Cake and Slaw
    Roasted Red Pepper, Jumbo Lump Crab Meat, and Coleslaw          14
  • Pork Belly Egg Rolls with Tomato Bacon Jam
    Pork Egg Rolls topped with Tomato Bacon Jam          15

Soup/Salad

  • Add Chicken          5

  •  Add Shrimp          8
  • Bisque Cup
     In-Season Bisque accompanied with Grilled Cheese Triangles          12
  • Southern Style Gumbo
    Jumbo Shrimp and Andouille Sausage Gumbo          12
  • Spinach and Feta Salad
    Spinach, in-season Nuts, Berries, Feta Cheese Crumbles, and
    Cherry Tomatoes          14
  •  West End House Salad
    Chopped Romaine , Spring mix, Cherry Tomatoes,
    Cucumbers, Julienne Red Onion, Croutons, and Bacon
    lardons           12

Pasta

  • Served with Garlic Bread Chips
    Italian Fettuccini
    Fettuccini Pasta tossed with Capers, Jumbo Shrimp, Crushed
    Red Peppers, Fresh Chopped Parsley, and charred Cherry
    Tomatoes           25
  • Blackened Chicken Fettuccini
    Blackened Chicken, Fettuccini Pasta, Spinach, mushrooms in
    a House made Alfredo sauce          24
  • Pesto Pasta and Shrimp
    Herb Pesto, Jumbo Grilled Shrimp Fettuccini, and Shaved
    Parmesan           24

Entrees

  • Seafood Specialties
    All Entrees Served A la carte
    Pecan Dusted Snapper
    Pecan floured, Pan Seared, topped with Bearnaise Sauce           28
  • Lemon Zest, Black Pepper Snapper
    Pan Seared in Butter with Fresh Cracked Black Pepper and
    Lemon Zest           28
  • Blackened Snapper
    Blackened Snapper, cooked in White Wine Butter Sauce
    topped with Fresh Lump Crab Meat           32
  • Ahi Pesto Tuna
    Seared Ahi Tuna sauced with Jalepeno Pesto           26
  • Bbq Salmon
    Lightly Smoked Salmon Grilled and coated with House BBQ
    Sauce            23
  • Grilled Shrimp
     Jumbo Shrimp Pan Seared in Pesto           23
  • Coconut Floured Shrimp
    Seven Jumbo Shrimp Fried in Coconut Flour, served with
    House–made Sweet and Spicy Chili Sauce           25
  • Steaks and Specialty Meats
    Bone in Ribeye
    Bone in 16 oz Ribeye Grilled with Compound Butter (Parsley,
    Red Pepper Flakes, Roasted Garlic, Salt, and Fresh Cracked
    Pepper)           32
  • 8 oz Tenderloin of Beef
    Compound Butter (Rosemary, Roasted Garlic, Salt, and Fresh
    Cracked Pepper) over a Grilled 8oz Center Cut Tenderloin            34
  • Double Boned Prime Pork Chop
    Double-Boned Pork Chop Brined in Apple Cider Vinegar,
    grilled to Perfection           30
  • Roasted Airline Chicken Breasts and Au Jus
    Olive oil marinated Chicken with house made Chicken au jus           21

Sides

  • Mac n Cheese           6

  • Seasonal Risotto           7

  • Family style sides           (serves two)

  • Grilled vegetable medley           5

  • Seasonal Potato           5

Kids

  • All kids food served with drink and veggies or fries.
  • Grill Cheese          9
  • Kids Red Pasta         9
  • Kids Burger         9
  • Chicken Strips        9
Executive Chef Nicholas Proffitt

Consumer Advisory: Raw or undercooked meat, poultry, seafood, or eggs may increase risk of illness.
Split charge $3
Maximum split check (6)