Grille 29

whole rack of lamb brushed with dijon mustard and bread crumbs in a port wine reduction

two 4oz. medallions and lump crab cake

two 4 oz. medallions and jumbo stuffed scallops

a 12 oz new york strip and two giant stuffed shrimp

lightly seared ahi tuna coated with sesame seeds and served with a citrus soy and wasabi

served with a shrimp dill sauce on a fresh wild mushroom and vegetable rice tower

broiled salmon crusted with a brown sugar glaze and served with a sweet potato hash

jumbo scallops stuffed with lump crab, topped with a light shallot herb sauce stacked on a tower of lobster mashed potatoes

pan seared fresh black grouper topped with jumbo lump crab and hollandaise

grille 29's famous blend baked and served with seasonal vegetables and a creole remoulade

grilled chicken chunks simmered in a copper pot with fresh vegetables and topped with a golden brown pastry crust

jumbo lump crab with a parmesan alfredo sauce over homemade fettuccine

breast of chicken stuffed with wild mushrooms and served with rice, seasonal vegetables and a herb shallot cream sauce

lobster, scallops and mussels with crushed peppers in a spicy marinara on homemade fettuccine