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Jumbo lump crab meat, pan-fried and served with remoulade sauce and fresh avocado.
Red snapper marinated in fresh-squeezed lemon and lime juices, with avocado and cilantro.
Blue crab sauteed in garlic-lemon butter.
Pan-roasted shrimp folded into cheddar cheese grits and rosemary au jus.
Plump escargot sauteed in garlic butter.
Fresh mussels, served with a sauvignon wine reduction and herb sauce.
Thinly sliced prosciutto ham and cantaloupe.
Lightly breaded and served with chipotle cream.
Five fresh large gulf shrimp served with cocktail sauce.
Thinly sliced and served with capers, onion, and chopped hard-boiled eggs.
Spring mix, tomatoes, cucumber, red onion, feta cheese, picholine olives, avocado and hearts of palm served with red wine vinaigrette.
Baby spinach tossed with crispy bacon, walnuts, toasted almonds, fresh mushrooms, and a warm bacon vinaigrette.
Fresh sliced tomatoes topped with buffalo mozzarella cheese and basil pesto.
Hearts of romaine lettuce tossed in our house caesar dressing, seasoned croutons and fresh grated parmigiano reggiano cheeses.
A fresh avocado half, stuffed with jumbo lump crab meat, served on a bed of spring mix salad with champagne vinaigrette.
Served on a bed of mixed greens with raspberry vinaigrette and fresh seasonal fruit and topped with avocado and crispy onions.
Candied walnuts, cranberries, sesame seeds, blue cheese crumbles, avocado slices, served with a champagne vinaigrette.
Rotini pasta, artichokes, bell peppers, olives, celery and capers marinated with extra virgin olive oil, topped with large gulf shrimp and basil, served with champagne or balsamic vinaigrette.
Our house salad with a grilled chicken breast and choice of dressing.
Fresh mussels, clams, Jumbo gulf shrimp, diver scallops and calamari, served over a bed of linguini pasta with homemade plum tomato sauce.
Pasta tossed with homemade tomato sauce, capers, red onion, crushed red pepper, and extra virgin olive oil.
Linguini pasta, gulf shrimp, lump crab meat, artichokes, and fresh tomatoes, sauteed in a lemon-butter and white wine sauce.
Boneless, whole-roasted quail with a homemade dried fruit stuffing, topped with a warm brandy sauce.
Grilled and layered with tomatoes, basil, fresh mozzarella, served with capers and lemon-butter sauce.
Prepared with capers and lemon-butter sauce, served with pasta and fresh vegetables.
Accompanied by jumbo shrimp, fresh tomatoes, asparagus, and artichoke hearts, with a white wine butter sauce.
8 Oz. Grilled prime filet of tenderloin, served with bearnaise sauce, garlic mashed potatoes, and fresh vegetables.
Veal scaloppine sauteed with capers, mushrooms, fresh lemon juice, white wine butter sauce and served with pasta.
14 Oz. ribeye steak, grilled and topped with our Texas maitre d' butter glaze, served with garlic mashed potatoes and fresh vegetables.
French-cut lamb chops, grilled with rosemary and served with choice of a baked potato or garlic mashed potatoes.
Jumbo gulf shrimp lightly breaded, pan-fried with a lemon-garlic butter sauce, accompanied by angel hair pasta, topped with fresh cilantro and serrano peppers.
Whole fresh rainbow trout filet sauteed in a white wine and lemon-butter sauce and topped with toasted almonds.
Pan-roasted fresh Chilean sea bass, served with jumbo gulf shrimp on a bed of spinach and asparagus with a garlic butter sauce.
Fresh gulf red snapper filet, sauteed with gulf shrimp and jumbo lump crab meat, served with meuniere sauce.
Pan-seared, topped with avocado and lemon beurre Blanc, with sauteed spinach and three-cheese grits.
Wild-caught grilled salmon filet, fresh baby spinach, diced tomatoes, artichokes and fresh garlic, with a white wine butter sauce, served with corn polenta.
Three-cheese Mexican-style cheesecake served with fresh wild berry topping.
Fresh peaches baked in a delicious ground oatmeal cookie crust, served warm with vanilla bean ice cream.
Traditional Italian cooked cream topped with fresh fruit.
Red wine and strawberry marmalade infused white cake topped with basil, mascarpone and Kahlua cream liqueur.
Creamy three-layered delicacy with a touch of brandy.
Lady fingers infused with espresso and amaretto liqueur, layered with mascarpone cream and topped with chocolate shavings.
Tangy lime filling topped with homemade whipped cream.
Fresh rainbow trout filet sauteed in a white wine and lemon-butter sauce, topped with toasted almonds. Served with pasta and fresh vegetables.
4 Ounces grilled prime filet of tenderloin served with bernaise sauce.
Marinated mahi-mahi filet, pan-seared and served on a corn tortilla topped with mango relish, diced tomatoes, cabbage, fresh avocado and black beans with queso fresco.
Prepared with capers and a lemon-butter sauce, served with pasta and fresh vegetables.
Jumbo gulf shrimp lightly breaded and pan-fried with lemon-garlic butter sauce. Served with pasta, fresh cilantro and serrano peppers.
Linguini pasta, gulf shrimp, artichokesand fresh tomatoes, sauteed in a lemon-butter and white wine sauce.
Fettuccini pasta tossed in creamy homemade alfredo sauce.
Fettuccine pasta tossed in creamy homemade alfredo sauce.
Lightly-battered seasonal fish served with homemade French fries and malt vinegar.
Menu for The Creek Restaurant provided by Allmenus.com
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