Panko crusted served with beurre blanc sauce, honey-habanero aioli and fresh corn and green tomato salsa.

Our homemade red beans with manda smoked sausage transformed into a delicious cheese dip with pepper jack. Served with corn tortilla chips.

Smoked wings, creole buffalo glaze, cabbage salad with mandarin orange, candied nuts, red bell pepper, red onion and sweet vinaigrette.

Fried popcorn shrimp tossed in our roasted red pepper remoulade.

Served with pita chips.

Served with hot pepper jelly.

Jumbo lump crabmeat in pepper jack cream and sauteed spinach layered between fried eggplant.

Blackened with hollandaise sauce or panko fried with white remoulade.

Seared beef tenderloin tips set in bibb lettuce cups and topped with red onion, red bell pepper, mandarin orange and green onion relish and crunchy pastry.

Almond and panko crusted duck tenders served on won ton crackers with asian style slaw tossed in sesame vinaigrette and finished with wasabi aioli.

Served with White remoulade sauce.

Almond panko crusted shrimp and crawfish balls served with beurre blanc.

Tortilla chips, red bean queso, pepper jack and mozzarella cheese, ground sausage, green tomato, pico de gallo, tomato, banana peppers, black olives, lettuce and sour cream.

Porcupine potatoes with hot pepper jelly, blackened alligator with hollandaise sauce, bada-bing shrimp, red bean queso and chips.

Our chef's daily creation.

Mixed lettuces, tomato, bell pepper, red onion and cucumber.

Romaine lettuce, romano cheese and garlic vinaigrette.

Our version of the wedge salad bibb leaves, gorgonzola cheese, bacon, candid nuts, house dried fruit, red onion, bleu cheese vinaigrette and grilled bread.

Baby boiled shrimp tossed in roasted red pepper remoulade served with fried green tomatoes, mixed lettuces, avocado, tomato and cucumber.

Shredded grilled chicken, mixed lettuces, red onion, black olive, tomato, banana peppers, parmesan croutons tossed in lemon-garlic-parmesan vinaigrette and garnished with fried fresh mozzarella cheese.

Charbroiled filet of sirloin grilled to desired doneness, mixed lettuces tossed in a muscadine vinaigrette dressing with avocado, tomato, pickled cucumber, red bell pepper, gorgonzola cheese, toasted almods and caramelized onion.

Jumbo lump crabmeat, avocado, mandarin orange and red onion tossed in poppy seed dressing served over bibb leaves garnished with tomato .

Mixed lettuces, cajun baked turkey breast, candied tasso ham, Swiss and cheddar cheeses, tomato, avocado, parmesan croutons and garnished with frizzled onions.

Blackened fish, mixed lettuce, pickled onion, tomato-corn pico de gallo, shredded jack cheese, avocado and southwest ranch dressing over a crunchy herb tortilla.

8-ounce handmade burger, grilled to medium or higher, topped with your choice of cheese and served fully dressed on an French bun. Served with french fries.

Deep fried turkey breast teamed with crisp bacon, avocado, tomato, lettuce, Swiss cheese and mayonnaise on texas toast. Served with french fries.

Fried chicken tenders, roasted red pepper remoulade, pepper jack cheese, lettuce and tomato served on slider buns served with french fries.

BBQ pulled pork sandwiches topped with cole slaw tossed in white remoulade and served with french fries.

3 jumbo lump crab cake sliders dressed with lettuce, tomato and roasted red pepper remoulade served with french fries.

Beef tenderloin strips pan seared with onions, bell peppers and mushrooms finished with mozzarella cheese in herb wrap served with sweet potato fries.

3 Jumbo lump crab cakes. Panko crusted and served with a choice of side and roasted red pepper remoulade.

Seared yellow fin tuna set on cold pasta tossed in sesame vinaigrette with pickled onion, micro sprouts, tasso, red bell pepper and fresh spinach finished with wasabi aioli and crunchy won ton garnish.

Cajun marinated pork tenderloin medallions, battered, deep-fried and topped with an andouille cream sauce. Served with mashed potatoes.

Crabcake filled redfish cooked crunchy and finished with an artichoke sundried tomato, spinach and pepper jack cream.

Sauteed jumbo shrimp in a pepper jack cream sauce layered between artichoke cakes.

Twin chicken breast medallions Italian crumb crusted stacked with seafood and muenster cheese filling finished with marinara cream.

Our version of this classic. Jumbo shrimp sauteed in a cream sauce with mushrooms, green onions, garlic, seasonings and a touch of shrimp stock.

Grilled chicken breast served over sautéed spinach and fried grits medallions, sauced with andouille cream and garnished with sweet potato hay.

Grilled 10 ounce New York strip set on fried green tomatoes topped with onion, bell pepper and tasso saute, topped with fried soft shell crab and finished with avery Island hollandaise.

Grilled pork tenderloin on fried eggplant plank with jumbo lump crabmeat, sautéed spinach and tasso, grilled asparagus and finished with béarnaise sauce.

Topped with jumbo lump crabmeat and lemon beurre blanc sauce served with sautéed spinach and pecan rice.

Chicken breasts filled with seafood stuffing, panko crusted and deep fried, served with hollandaise sauce and brown meuniere.

Tossed with penne pasta in a seasoned cream sauce, covered with mozzarella cheese and baked golden.

Penne pasta tossed in spiced cream sauce, fresh spinach, onion, herbsaint and romano cheese.

Fried soft shell crabs set on top of angel hair pasta tossed with onion, bell pepper, cappicola ham, mushrooms and tomato in marinara cream.

Sirloin, grilled to desired doneness, set on angel hair pasta tossed with tomatoes, bacon and green onions in a smoked gouda cream sauce.

Served over french fries with coleslaw.

Served over french fries with coleslaw.

A more than generous portion of fried catfish, shrimp, oysters, popcorn crawfish and crab balls served over french fries with coleslaw.

Fresh Atlantic salmon marinated in olive oil, white wine, cane syrup, onion, garlic and herbs, grilled to desired doneness and served with pecan rice.

Cajun marinated pork tenderloin, char-grilled, sliced and topped with homemade hot pepper jelly. Served with pecan rice.

Medallions of filet mignon grilled to desired doneness, set on fried grits medallions and topped with a tasso and mushroom cream sauce.

14-ounce New York strip and grilled to desired doneness.

Choice bacon wrapped filet mignon and grilled to desired doneness.

Cut in house and grilled to desired doneness. Served with texas toast.

Set on traditional risotto finished with crawfish-mushroom meuniere and lemon burr blanc.

Pasta chips topped with crumbled Italian sausage, alfredo sauce, mozzarella cheese, black olives, tomato, sliced banana peppers and green onions.

Marinara dipping sauce.

Fried green olives stuffed with fontina cheese, deep-fried and served with a vodka-tomato cream dip.

Eggplant medallions filled with sautéed spinach and topped with jumbo lump crab in a spiced cream sauce.

Paneed cutlet, diced and tossed in lemon-garlic-parmesan vinaigrette with kalamata olives and celery garnished with fresh mozzarella cheese and tomato.

Homemade meatballs tossed in marinara sauce placed in Italian loaf with mozzarella cheese and pressed. Served with parmesan potato chips.

A virtual mountain of spaghetti topped with our house-made marinara and over-sized meatballs.

Traditional beef lasagna mixed with four cheeses. Mozzarella, ricotta, pecorino romano and local farmers cheese are layered between lasagna pasta with our house-made marinara sauce and baked.

Served with linguine aglio e olio.

Chicken morsels, jumbo shrimp, spiced cappicola ham, onions, bell peppers, mushrooms and tomato tossed in cream sauce with bow tie pasta.

Breaded cutlet served with angel hair alfredo.

Jumbo lump crab meat and seasonal mushroom sautéed with pancetta bacon in a rich cream sauce infused with egg liaison and tossed with penne pasta topped with fried jumbo shrimp.

Lightly toasted Italian bread covered with mozzarella cheese.

Redfish fillet broiled with homemade caponata topping, set on garlic angel hair pasta with mixed greens and garnished with grilled Italian batard bread with roasted garlic aioli.

Veal scallopine sauteed with capers and mushrooms in a lemon beurre blanc and accompanied with garlic linguine.

Veal scallopine sauteed with mushrooms in a sweet marsala cream with a hint of veal glace and served over bow tie pasta.

Two fried grit medallions, topped with grilled andouille sausage, poached eggs and hollandaise sauce. Served with pain perdue.

Two crunchy-fried artichoke cakes, mounted on wilted spinach and topped with poached eggs and bearnaise sauce. Served with pain perdue.

Two crab cakes mounted on wilted spinach and topped with poached eggs anda spicy sun-dried tomato artichoke spinach mornay sauce. Served with pain perdue.

Paneed pork tenderloin cutlets smothered in our homemade grillade sauce and served with creamy cheese grits and chef's choice vegetable.

Grilled cheddar cheese and bacon biscuit topped with tomato and green onion, scrambled eggs, fried oysters and hollandaise sauce. Served with creamy grits.

Three pieces of Texas toast filled with our homemade honey and roasted pecan cream cheese dipped in a milk and egg mix and pan fried. Served with fresh berries.

Shrimp and eggplant smothered with vegetables and seasonings along with breadcrumbs and fresh grated romano cheese. Baked bubbling hot in the oven and served with chef's choice vegetable.

Marinated and grilled chicken breast stacked with smoked gouda waffle finished with wilted arugula and cream sauce louisianne.

Sauteed snapper fillet set on shrimp and eggplant cakes and topped with a spicy crawfish hollandaise sauce. Served with chef's choice vegetable.

Fried eggplant plank topped with arugula-pancetta bacon saute, grilled asparagus, poached eggs, jumbo lump crabmeat and bearnaise sauce.

Grilled and sliced new york strip served on cat head biscuit topped with jumbo lump crab meat, andouille and peppercorn gravy.

House made Belgian waffle topped with honey-roasted pecan cream cheese and our own warm berry compote.

House made belgian waffle topped with fresh bananas, bananas foster syrup, and cinnamon butter.

Topped with whipped cream.

Homemade strawberry waffle infused with pecans, fresh strawberries and cocounut topped with whipped cream and fresh strawberries.

Two grilled biscuit sandwiches with fried chicken breast, grilled tomato, fried egg, fresh spinach, pepper jack cheese and remoulade sauce.

Made with fresh vanilla bean and served with fresh berries.

Bake in house and topped with a warm praline topping.

Served with a warm banana foster sauce.

Rich chocolate cake layered with chocolate mousse and covered with chocolate ganache and chocolate shavings. Served with raspberry coulis.

Triple layered pound cake filled with strawberries and white chocolate mousse finished with strawberry ice cream.

Shrimp and eggplant smothered with vegetables and seasonings along with breadcrumbs and fresh grated romano cheese. Baked bubbling hot in the oven.

Homemade red beans with smoked sausage over rice and served with fried catfish fillets.

Cajun marinated pork tenderloin medallions, battered, deep-fried and topped with an andouille cream sauce. Served with mashed potatoes.

Grilled chicken breast served over sauteed spinach and fried grits medallions, sauced with andouille cream and garnished with sweet potato hay.

Sauteed jumbo shrimp in a pepper jack cream sauce layered between artichoke cakes.

Our version of this classic. Jumbo shrimp sauteed in a cream sauce with mushrooms, green onions, garlic, seasonings and a touch of shrimp stock. Served with fried grits.

Twin chicken medallions Italian crumb crusted stacked with seafood and muenster cheese filling finished with marinara cream.

Chicken breast filled with seafood stuffing, panko crusted and deep fried, served with hollandaise sauce and brown meuniere.

Tossed with penne pasta in a seasoned cream sauce, covered with mozzarella cheese and baked golden.

Penne pasta tossed in spiced cream sauce, fresh spinach, onion, herbsaint and romano cheese.

Fried soft shell crab set on top of angel hair pasta tossed with onion, bell pepper, cappicola ham, mushrooms and tomato in marinara cream.

Grilled choice filet of sirloin set on angel hair pasta tossed with tomatoes, bacon and green onions in a smoked gouda cheese cream sauce.

Fresh Atlantic salmon marinated in olive oil, white wine, cane syrup, onion, garlic and herbs. Grilled to desired doneness and served with pecan rice.

Cajun marinated pork tenderloin, char-grilled, sliced and topped with homemade hot pepper jelly. Served with mashed potatoes.

Medallions of filet mignon, grilled to desired doneness, set on fried grits medallions and topped with a tasso and mushroom cream sauce.

Served over French fries with coleslaw.

Served over French fries with coleslaw.

Catfish fillets and jumbo shrimp, fried and served over French fries with coleslaw.