Swiss, provolone, Parmesan and Monterrey Jack with artichoke hearts served with pita chips.
Jumbo gulf shrimp and cocktail sauce.
Wasabi, soy and ginger.
Whipped goat cheese, spinach and roasted red peppers.
Seasoned flour, deep fried, cocktail sauce or grilled, olive oil, garlic, lime and chipotle aioli.
Homemade by chef Saul tartar sauce and mustard mayo.
Charred mustard glaze, over Cajun rice with creole mustard sauce.
Romaine, Parmesan, croutons with Caesar dressing.
Chilled lettuce, tomato, bacon, crumbled blue cheese.
Fresh greens with tomato, red onions, carrots and croutons.
A thick creamy soup.
Charred mustard glaze, creole mustard sauce.
Lemon or garlic beurre blanc.
Tartar sauce and mustard mayo.
Hand breaded served with fried onions.
Seasoned crab meat, baked and tartar sauce.
Sauteed, BBQ butter and Cajun rice.
Lobster tail and 7 oz. filet, drawn butter and fried onions.
Tenderloin with fried onions.
Served with fried onions.
Coated with espresso, pan seared finished in the oven, cognac cream sauce.
Black Angus, brioche bun, french fries, coleslaw, choice of American, Swiss, mozzarella and provolone. Add blue cheese, mushrooms, bacon and grilled onions for an additional charge.
Charred mustard glaze, brioche bun, french fries and coleslaw.
Chef's choice fillet, grilled or charred mustard glaze, brioche bun, french fries and coleslaw.
Sauteed gulf shrimp, roasted garlic, tomatoes, scallions, spinach, mushrooms tossed with white wine butter sauce over linguine.
Parmesan cream sauce.
Chicken, tomatoes, onions, artichoke hearts tossed in white wine garlic sauce with linguine topped with provolone.
Jumbo gulf shrimp, mussels, crabmeat, chopped clams and calamari over fettuccine with white wine clam sauce.
Beef tips mushrooms demi glaze over spaetzle garnished with sour cream.
Sauteed boneless breast topped with crabmeat Bearnaise sauce.
Breaded stuffed with mozzarella raisins and prosciutto finished in white wine and Marsala sauce.
Boneless breast sauteed in garlic, oregano and white wine with spaetzle.
Beef tenderloin medallions with peppercorn and cognac sauce flamed table side.