Sun Ray Grill

Blue corn chips baked with beans, cheeses and ancho chili sauce. Piled high with lettuce, tomato, sour cream, roasted corn, and chicken.

Knife and fork big shrimp broiled with fresh rosemary, sea salt, lemon, olive oil and garlic. Served with Ciabatta toast.

Ciabatta toast smothered in a crawfish and mushroom sauce, baked with Parmesan cheese and sun-dried tomatoes. Served with an artichoke salad.

Freshly prepared with Haas avocados and served with crispy corn chips.

Roasted rib fingers basted in our Thai BBQ sauce and topped with fresh basil strips.

Grilled portobello mushroom with crispy crab cake and remoulade.

Crispy fried rice paper rolls filled with shredded ginger & chicken served with a light Oriental vinaigrette.

Spinach & Artichoke DipTrio of cheeses, simmered with a touch of anisette. Served with pita slices.

Baby greens, cabbage, carrots & onions with grilled chicken in spicy hoisin-peanut vinaigrette topped with crushed pecans

Tossed green salad with house made Creole honey mustard topped with pecan crusted chicken breast.

Romaine lettuce, imported olive oil, lemon, grated Parmesan & house made croutons.

Fresh spinach, shaved onion, crushed pecans, bacon, balsamic dressing and a shower of Danish bleu cheese

Romaine, carrots, tomatoes, shredded cheeses, onions & croutons, choice of dressing.

Baby lettuces tossed in an olivata vinaigrette with chopped tomatoes, onion, artichokes and a generous cluster of sweet stone crab meat.

Saut? tomato, Portabella mushroom, onion, roast garlic & fresh basil folded in a spinach tortilla with melted mozzarella. Served with Mediterranean salad & pesto dressing.

Saut? large Gulf shrimp, tomato, onion, garlic & herbs folded with melted cheeses in a crisp tomato tortilla. Served with chipotle remoulade, beans & sour cream.

Smoked chicken, saut? tomato, onion, garlic & herbs folded with melted cheeses in a crisp tomato tortilla. Served with chipotle remoulade, beans & sour cream.

Sliced chicken rolled with coconut rice, cucumbers, carrots and a spicy peanut sauce in a tomato tortilla.

Grilled chicken or skirt steak, beans, seasoned rice, cheese, tomato & chipotle remoulade fill a stuffed spinach tortilla.

Our staff favorite! Grilled roasted pork and ham, melted Swiss, spicy mustard and dill pickles on pressed ciabatta bread.

Topped with BBQ sauce, melted cheeses, bacon and fried onions

Smothered with melted French brie and bacon

Topped with melted Jack and Cheddar cheeses.

Topped with crumbled Danish bleu cheese and red onion jam

Head on but peeeled jumbo shrimp seasoned with roasted rosemary oil, a crispy crab cake, vegetables and saffron rice.

Grilled tenderloin steak with a herb bordelaise sauce. Served with grilled portabello mushrooms, mashed potatoes and baby spinach sauteed with olives. You may also have this stuffed with Danish Bleu cheese for - $24.00

Seasoned and smoked then laced with bourbon BBQ sauce paired with roasted corn & stuffed baked potato or Thai Style with sweet potato crisps and cole slaw.

Bacon Wrapped chicken fillet with a red wine and guava nectar sauce, rum roasted sweet potatoes and sauteed vegetables.

Crispy duck with house made pepper jelly, served with sweet and sour red cabbage and sweet potato crisps.

Two grilled chicken breasts basted in spicy Thai BBQ sauce. With coconut rice, cucumbers and peanut sauce.

One pound cut choice ribeye steak served with a side of roasted garlic-parsley sauce. Served on a sizzling iron skillet.

Grilled tendeloin steak topped with a stone crab meat bordelaise sauce. Served with rustic mashed potatoes and grilled asparagus.

Ahi tuna steak crusted with black and white sesame. Served with sesame ponzu sauce, steamed coconut rice, cucumber salad, pickled ginger and wasabi.

Shrimp and crab-meat sauteed with artichokes, tomatoes, fresh basil and chopped olives. served over penne noodles with grated Parmesan cheese.

Penne pasta tossed in a Southwest spinach and cheese sauce with smoked chicken, tomatoes and black beans.

Crispy fried gulf fish cup filled with a crawfish and mushroom pan sauce over mashed potatoes with grilled asparagus.

Served with red onion confit, mashed potatoes and roasred corn.