Benny's Steak & Seafood

Fresh spring mix of greens, sugar toasted almonds, mandarin oranges, grape tomatoes, red sweet onions, and crispy noodles served with honey orange champagne vinaigrette.

Garden trio mix of pasta and fresh spring medley tossed in honey citrus vinaigrette over organic greens accompanied with chilled shrimp, sea scallops, and fresh crabmeat.

Crispy fresh mixed greens, sliced cucumbers, red onion, shredded carrots, radish, tomatoes, sugar coated almonds, and garlic parmesan crusted croutons served with your choice of dressing. With marinated grilled chicken, shrimp, or salmon, add $3

Fresh baby greens, toasted pine nuts, sweet red onions, tomatoes, artichoke, crispy bacon, and fresh goat cheese served with pepper parmesan dressing.

Served over wakame seaweed, cucumber, and pickled ginger salad, then finished with soy honey vinaigrette.

Fresh mix of green bell pepper, red onions, tomatoes, cucumber, feta cheese, calamata olives, pepperoncini, and banana peppers, served with Mediterranean vinaigrette.

Crispy heart of romaine lettuce, garlic parmesan crusted croutons, tomatoes, and fresh shredded parmesan cheese, lightly tossed in our house Caesar dressing with parmesan crisp. With marinated grilled chicken, shrimp, or salmon, add $3

Fresh mixed greens, tomatoes, cucumbers, red onion, blue cheese crumbles, cheddar jack cheese, bacon bits, chopped egg, and chives, served with your choice of dressing. With marinated grilled chicken, shrimp, or salmon, add $3

All natural and authentic taste, filled with fresh seafood and rich with the flavor of cream, butter, and sherry wine.

Caramelized onion in a rich stock served with a crouton cookie melted in provolone cheese.

Shrimp, crawfish, scallops, crabmeat, okra, and andouille sausages in a rich stock, thickened with a dark roux and served over white rice.

Filled with fresh jumbo lump crab meat in a rich creamy bisque with light sherry wine.

Layered over sweet seaweed ginger, topped with citrus mango fusion and lemon butter Chardonnay sauce.

Chilled jumbo shrimp (5) on a skewer with fresh cantaloupe and a spicy cocktail sauce.

Sauteed with garlic, shallots, mushrooms, fresh sweet basil, and capers tossed in a lemon Chardonnay brown butter sauce.

Sea scallops, shrimp, and blue crab meat baked in a cream cheese, garlic shallot mixer, served with crustinis.

Traditional island fritters over tropical fruit salsa, served with jerk key lime mustard.

Grilled marinated portabella mushroom topped with fresh blue crab meat, imperial glazed with a lemon butter sauce.

Fresh squid tossed in seasoned flour, deep fried to a golden brown and served with spicy hot marinara sauce.

Norwegian smoked salmon served over crustinis topped with minced eggs, red onions, capers, chives, cream cheese, and sour cream horseradish aioli.

Sauteed mushrooms, diced tomatoes, sweet basil and capers in spicy butter garlic sauce, served in a puffed box.

Sauteed shrimp, roasted red peppers, green onions, and shallots in a garlic Cajun lemon Chardonnay sauce.

Marinated filet tenderloin tips in teriyaki sauce, sauteed with mushrooms and served with fresh grilled pineapple.

Fried gator tail served with a remoulade sauce.

Rich, creamy and distinctive taste with a firm, flaky, moist texture.

Clean flavor, lean, flaky white meat texture, rich flavor.

Sweet and moist, delicately mild, but rich in flavor, firm and meaty in texture.

A firm textured saltwater fish that is very mild in flavor.

Best served rare to medium rare, an ahi-tuna steak is full of flavor, beefy red in appearance and will melt in you mouth.

Clean & sweet tasting, slightly firm, white and flaky texture.

New Zealand, mild, fill flavor, beefy red in appearance & melt in your mouth pearl white flesh, buttery, medium firm texture.

Delicate in flavor, flounder have firm, lean white meat... a fine cutting fish.

Rich in flavor, tender, buttery & moist, meat is white as snow, slight pumpkin aroma.

Delicate, creamy, clean, mellow, lemony, sweet, rich taste, silky, meaty & dense texture.

(10-12 oz.) Lobster, oven broiled, glazed with lemon butter wine and served with drawn butter.

(Over 1 lb) Steamed and served with drawn butter.

Fresh from our lobster tank, steamed and served with drawn butter.

Blue crab meat imperial, glazed with a lemon butter wine sauce served with drawn butter.

(1 1/2 lb.) One and a half pound whole lobster baked in the shell and tossed with bechamel sauce, topped with parmesan cheese and finished with sauteed mushrooms, jumbo lump blue crab meat, and a light sherry cream sauce.

With shrimps and sea scallops, then finished with a tomato garlic butter sauce.

With shrimp in a warm tropical fruit salsa and finished with a Chardonnay lemon butter sauce.

Seasoned lump crab blended with chef 's special recipe of seasonings over organic greens and sweet & sour mango salsa, finished with a citrus butter Chardonnay sauce.

With jumbo lump blue crab in wakame cucumber pickled ginger salad finished with honey soy vinaigrette.

Pecan encrusted topped with sauteed crawfish tail meat & shrimp finished with a roasted pecan tangy sauce.

Filet of Orange Roughy, shrimp, sea scallops, oyster Rockefeller and crab meat imperial topped with lemon butter Chardonnay sauce.

Pan seared shrimp, sea scallops, and lump crab cake, in a lemon butter beurre blanc.

Fresh jumbo lump crabmeat baked in a casseroles dish topped with creamy parmesan cheese.

Jumbo shrimp stuffed with crabmeat and a touch of parmesan cheese, then glazed with a lemon butter Chardonnay sauce.

Traditionally prepared shellfish paella with shrimp, scallops, clams, mussels, squid, lump crabmeat, roasted red peppers, diced tomatoes, and green peas served over Spanish Saffron rice.

Shrimp, sea scallops, and lump crab cake.

Filet of orange roughy, shrimp, sea scallops, clam strips, and lump crab cake.

Pan seared boneless breast of chicken with Cajun bayou spices, topped with crawfish tail meat and a lemon butter cream sauce.

Pan seared boneless duck breast with caramelized onion and infusion port wine orange ginger sauce.

Pan seared boneless breast of chicken with sun-dried tomatoes, topped with crabmeat, and finished with a bearnaise sauce.

Pan seared boneless breast of chicken with sauteed mushrooms in a butter caper sauce.

Pan seared boneless breast of chicken with sauteed fresh portabella mushrooms in a rich Marsala wine demi sauce.

Pan seared breast of chicken topped with sauteed shrimp and scallops in a tomato basil cream sauce.

Melt in your mouth tender center-cut grilled to your liking with cabernet wine demi glaze and garlic butter.

Marinated, grilled, in bone, twin pork chops topped with grilled artichoke hearts and bearnaise sauce.

Tender young, garlic rosemary crusted New Zealand lamb with Dijon mustard and mint demi glaze.

Oven slow roasted with fresh herbs in its own au jus, served with horseradish sauce.

A splendid cut of meat richly marbled, cooked to your liking and topped with crispy fried onion rings. Au Poive Style, add $2.95 Black & Bleu Style, add $3.95 Cowford Style, add $3.95

A thick cut of tender mouth watering steak cooked to your liking topped off with butter garlic & crispy potato strings.

Pan seared shrimp, sea scallops, and mussels, tossed in a hot marinara sauce.

Pan seared shrimp, sea scallops, and mussels, with fresh basil, tossed with creamy Alfredo sauce.

Mushrooms and assorted fresh garden vegetables in a white wine garlic cream Alfredo sauce over penne pasta. With Chicken, add $3.00 With Shrimp, add $5.00

Pan seared shrimp & crawfish tail meat tossed in a vodkadill cream sauce.

Sauteed shrimp with roasted red peppers and green onions in a scampi sauce over linguine.

A spicy Creole mixture of chicken, andouille sausages, and shrimp served in a savory tomato Creole sauce over penne pasta.

With choice of jumbo fried shrimp or crab cake.

(10 oz.) With 12 oz. lobster tail, served with drawn butter.

Served with choice of jumbo fried shrimp or crab cake.

(12 oz.)With 12 oz. lobster tail, served with drawn butter.

Topped with sauteed seasoned baby spinach and baked with fresh shredded Parmesan cheese finished with bearnaise sauce.

Fresh-shucked oysters by order, served with crackers, lemon wedges, and homemade horseradish cocktail sauce.