Spicy remoulade.
Citrus jalapeno vinaigrette, fresh mint.
Toast points, lemon herb aioli.
Sweet pickle relish topped with hickory smoked bacon.
Crispy gulf oysters, creamed spinach, crystal aioli.
Kale cabbage slaw, peanut vinaigrette.
Jumbo gulf shrimp stacked with crisp romaine, vine ripe tomatoes, deviled eggand a New Orleans style remoulade.
House greens, honey-chili vinaigrette with a touch of Thai peanut sauce.
Fresh romaine, reggiano, sourdough croutons.
Ahi tuna, house greens, mango, spicy ginger vinaigrette.
Maytag bleu cheese served the traditional way.
Chef's recipe with monterey jack, lettuce, tomato, onionand a soy glaze.
Marinated chicken breast with melted monterey jack, mayo, tomato, onionand arugula.
Thinly sliced prime rib, mayoand monterey jack, stacked on ciabatta bread.
Braised pork belly, sliced ham, jack cheese, housemade bread and butter pickles and mustard pressed on buttered French bread with creamy coleslaw.
Grilled, served with crisp bibb lettuce, tomato, red onion, lemon herb dressing on brioch.
House ground chuck, cheddar, mayo, mustard, lettuce, tomatoand onion, on a brioche bun.
Chicken, ham, cheddar, jack cheese, bacon, lettuce, tomatoand mayo on multi grain wheat.
Cajun seasoning with lemon butter sauce and crabmeat, paired with seasonal vegetables.
8 Ounces center cut, paired with steamed broccoli and mashed potatoes.
Flame broiled, caramelized with a creole mustard glaze, served with creamy cole slaw.
Seasoned and rotisserie cooked with natural jus, served with mashed potato.
Jumbo lump crab cakes, French fries and coleslaw.
Lump crabmeat and lemon butter served with broccoli and mashed potatoes.
Double cut, bone-in chop served with red cabbage.
Marinated in pineapple and ginger, served with house cut French fries.
Slow roasted, accompanied by au jus and a loaded baked potato.
Served with kale salad.
Sauteed mushrooms, English peas and a grana padano cream sauce.
Slow cooked overnight and finished on grill, paired with French fries and coleslaw.
Linguine, white wine lemon butter, fresh spinach, kale, roasted sweet peppers and house smoked campari tomatoes.
Served warm, topped with vanilla ice cream.
Pecan and graham cracker crust topped with whipped cream and lime zest.
Mini chocolate bread pudding king cake.
Warm, dark chocolate brownie, walnuts, vanilla ice cream.
Citrus jalapeno vinaigrette, fresh mint.
Sweet pickle relish topped with hickory smoked bacon.
Kale cabbage slaw, peanut vinaigrette.
Crispy gulf oysters, creamed spinach, crystal aioli.
Artichoke hearts with melted monterey jack, salsa, sour creamand warm tortilla chips.
Jumbo gulf shrimp stacked with crisp romaine, vine ripe tomatoes, deviled eggand a New Orleans style remoulade.
House greens, honey-chili vinaigrette with a touch of Thai peanut sauce.
Fresh romaine, reggiano, sourdough croutons.
Maytag bleu cheese served the traditional way.
Ahi tuna, house greens, mango, spicy ginger vinaigrette.
Thinly sliced prime rib, mayoand monterey jack, stacked on ciabatta bread.
Marinated chicken breast with melted monterey jack, mayo, tomato, onionsand arugula.
House ground chuck, cheddar, mayo, mustard, lettuce, tomatoand onion, on a brioche bun.
Braised pork belly, sliced ham, jack cheeseand housemade bread and butter pickles pressed on buttered French bread with creamy coleslaw.
Grilled, served with crisp bibb lettuce, tomato, red onion, lemon herb dressing on brioche.
Chef's recipe with monterey jack, lettuce, tomato, onionand a soy glaze.
8 Ounces center cut, paired with steamed broccoli and mashed potatoes.
Marinated in pineapple and ginger served with house cut French fries.
Double cut bone-in chop served with red cabbage.
Linguine, white wine lemon butter, fresh spinach, kale, roasted sweet peppers and house smoked campari tomatoes.
Lump crabmeat and lemon butter served with broccoli and mashed potatoes.
Sauteed mushrooms, English peas and grana padano cream sauce.
Cajun seasoned with lemon butter sauce and crabmeat paired with seasonal vegetables.
Served with kale salad.
Slow roasted, accompanied by au jus and a loaded baked potato.
Seasoned and rotisserie cooked with natural jus, served with mashed potato.
Pecan and graham cracker crust topped with whipped cream and lime zest.
Served warm, topped with vanilla ice cream.
Warm, dark chocolate brownie, walnuts, vanilla ice cream.