Christopher's World Grille

"Cafe du Monde" style doughnuts with powdered sugar.

For 2. In white wine sauce, bacon, mushrooms, spinach, cheese, and toasted garlic bread.

With cayenne-shrimp bisque sauce and lime sour cream,

3 pork and vegetable-filled crispy rice paper rolls with lettuce wraps, mint, cilantro, and traditional nuroc mam dipping sauce.

With apricot-mango chutney, sliced apples, and buttered toast rounds.

With sherry whipped cream and toast point.

With bruschette and Parmesan cheese.

Granny Smith apples, Roquefort cheese, spiced walnuts, and apple cider vinaigrette.

With torn herbs, almonds, chopped tomatoes, apple cider vinaigrette and goat cheese toast.

With shaved Parmesan and bacon.

Poached eggs on grilled beef tenderloin, creamed spinach and English muffin topped with bearnaise sauce.

Fried eggs over stacked beef enchiladas with roasted serrano sauce, pico de gallo and lime sour cream.

Shrimp, lump crab, spinach and mushroom stuffed crepes with a shrimp bisque-sherry sauce.

Buttermilk marinated boneless fried chicken breast dipped in our red-chile-honey vinegar with pecan butter-topped waffles and syrup.

Brioche bread French toast with sautéed banana?rum sauce.

Grilled 6 oz. tenderloin on creamed spinach, house potatoes, port wine and bearnaise sauces with fried crawfish tails.

Sauteed chicken breast topped with avocado salsa, Chihuahua cheese and 2 grilled shrimp on roasted serrano butter sauce.

Fresh sauteed snapper fillet with lump crab, pico de gallo and chardonnay butter sauce.

Grilled Atlantic salmon fillet topped with 2 grilled shrimp and raspberry-chipotle marmalade.

3 jumbo shrimp broiled with our lump crab stuffing on cayenne tomato sauce.

Gigantic meatball of ground Wagyu beef, pork, and veal stuffed with provolone cheese on Bucatini noodles with marinara sauce, Parmesan cheese, and garlic bread.

8 oz. prime beef tenderloin burger with Vermont white cheddar, Nueske's bacon, lettuce, tomato, red onion and honey-mustard on a jalapeno-cheddar bun.

Marinated and grilled chicken breast with tomato, spinach, apricot mango chutney and triple cream brie on a toasted whole wheat bun.

With jumbo shrimp, bacon, lettuce, tomato, red onion and honey mustard on a jalapeno-cheddar bun.

Avocado stuffed with roasted chicken salad, chives, tarragon and basil on shredded lettuce and Roma tomatoes.

With pickled peppers and charred creole ranch.

For 2. In white wine sauce, bacon, mushrooms, spinach, cheese and toasted garlic bread.

8 oz. with cayenne-shrimp bisque sauce and lime sour cream.

Vietnamese Egg Rolls. 3 pork, chicken and vegetable-filled crispy rice paper rolls with lettuce wraps, mint, cilantro, and traditional nuroc mam dipping sauce.

With apricot-mango chutney, sliced apples and buttered toast rounds.

With a tarragon-sherry creme frappe toast point.

Cup with grilled bruschetta and Parmesan cheese.

With fresh greens, diced Roma tomatoes, almonds, house vinaigrette, and goat cheese toast.

With crisp bacon, Parmesan and cracked black pepper.

Mixed greens with apple cider vinaigrette, Granny Smith apples, Danish blue cheese, and spiced walnuts.

Grilled 6 oz. center-cut beef tenderloin on creamed spinach, house potatoes, port wine demi-glace and béarnaise sauces with fried crawfish tails.

Fresh sautéed snapper fillet with lump crab, pico de gallo and chardonnay butter sauce.

Grilled Atlantic salmon fillet topped with 2 grilled shrimp and raspberry-chipotle marmalade.

3 jumbo shrimp broiled with our lump crab stuffing on cayenne tomato sauce.

With caramelized onions, mushrooms, spinach, cream and white wine on penne pasta.

Sauteed chicken breast topped with avocado salsa, Chihuahua cheese and 2 grilled shrimp on roasted serrano butter sauce.

Topped with 2 grilled shrimp, serrano butter sauce and lime sour cream.

With tomato-basil cream, white wine and grated Parmesan on penne pasta.

With jumbo shrimp, bacon, lettuce, tomato, red onion and honey-mustard on a jalapeno-cheddar bun.

Marinated and grilled chicken breast with tomato, spinach, apricot-mango chutney and triple cream brie on a toasted whole wheat bun.

8 oz. beef tenderloin burger with Vermont white cheddar, bacon, lettuce, tomato, red onion and honey mustard on a toasted bun.

Open-faced, fork and knife classic NYC sandwich with our housemade pastrami, sauerkraut marinated in Russian dressing and Swiss cheese on buttered, toasted marble rye bread.

Brie, Vermont white cheddar, havarti and Gruyere Cheeses with bacon and grilled tomato on toasted Tuscan bread brushed with black truffle butter.

Avocado stuffed with roasted chicken salad, chives, tarragon and basil on shredded lettuce, Roma tomatoes, and toasted garlic bread.

Chopped lettuce, sliced grilled chicken, bacon, boiled egg, chopped tomato, green onion, avocado and crumbled bleu cheese with creamy balsamic vinaigrette.

Field greens, sliced grilled chicken, tortilla strips, honey-lime vinaigrette, cilantro, and peanut sauce.

With pickled peppers and charred creole ranch.

With grilled shrimp, cayenne tomato butter sauce and lime sour cream.

For 2. In white wine sauce, bacon, mushrooms, spinach, and toasted garlic bread.

With apricot-mango chutney, sliced apples and buttered toast rounds.

Cha Gio. Pork, chicken and vegetable fried rolls served with lettuce wraps, mint, cilantro, and traditional red chile-lemon dipping sauce (nuroc mam).

Fresh mozzarella sachet filled with creamy ricotta on charred cherub tomatoes, arugula pesto, and grilled bruschetta.

With sun-dried tomato salsa and lime sour cream.

Readfield's ?hang down' summer sausage and jalapeno-cheddar rope sausage, brown sugar bacon, pimento cheese, Texas goat cheese fritters with pepper jam, chorizo deviled eggs, pickled onions, candied jalapenos, and toast rounds.

With a grilled shrimp and tarragon-sherry creme frappe toast point.

With crisp bacon, Parmesan and cracked black pepper.

With fresh greens, diced Roma tomatoes, almonds, house vinaigrette, and goat cheese toast.

Mixed greens with apple cider vinaigrette, Granny Smith apples, Danish blue cheese, and spiced walnuts.

Grilled 8 oz. center-cut beef tenderloin on creamed spinach and house potatoes topped with fried crawfish tails and bearnaise sauce on port wine demi-glace.

8 oz. grilled beef tenderloin tip marinated in chimichurri sauce on roasted serrano butter sauce with black bean-saffron rice, cowboy spinach, and oregano sautéed zucchini and yellow squash.

Seared 14 oz. ribeye on the red pepper-potato-bacon-corn hash with grilled asparagus and housemade steak sauce butter.

Pepper crusted, bacon-wrapped seared beef tenderloin topped with bleu cheese on buttered crouton and demi-glace with sage scalloped potatoes and grilled asparagus.

Red wine braised veal shank in a rich mushroom-basil-tomato sauce with housemade sautéed gnocchi.

Sauteed with lump crab, pico de gallo and chardonnay butter sauce with black bean-saffron rice, cowboy spinach, and oregano sauteed zucchini and yellow squash.

3 broiled crab-stuffed and 3 Panko breaded jumbo gulf shrimp with sage scalloped potatoes and grilled asparagus.

Smoked bacon wrapped salmon fillet on a red pepper-potato-corn hash and asparagus topped with béarnaise sauce.

Jumbo Gulf shrimp sautéed with fresh Roma tomatoes, garlic, basil, dried pequin peppers and flambeed with Tito's Texas-made vodka served on linguini.

Stuffed breast with queso fresco, Spanish chorizo and spinach on guajillo chili butter sauce and mango salsa with black bean-saffron rice, cowboy spinach, and oregano sautéed zucchini and yellow squash.

Layers of white chocolate pastry cream, fresh berries tossed in orange liqueur and almond lace cookies on the raspberry sauce.

Rich flourless chocolate cake warmed with a chocolate ganache truffle served with fresh raspberries and raspberry sauce.

A classic baked custard with vanilla bean and a candied brown sugar crus.

Traditional English "sticky toffee pudding" which is a rich cake made with dates and served warm with toffee sauce and housemade Guinness stout ice cream.

Traditional New York-style sized cheesecake with a graham cracker butter crust topped with peach compote and streusel on amaretto sauce.

3 layer chocolate cake with chocolate-hazelnut buttercream on espresso sauce.

Banana bread pudding topped with sauteed brown sugar bananas, caramel sauce and a scoop of vanilla bean ice cream.

Served with your choice of marinara sauce, Alfredo sauce or plain with butter and cheese.

4 oz. the portion of our center-cut beef tenderloin.

Chicken breast, breaded, fried and served with your choice of french fries or fresh vegetables.

Snapper, breaded, fried and served with your choice of french fries or fresh vegetables.

Jumbo shrimp 3 pieces, breaded, fried and served with your choice of french fries or fresh vegetables.