Christopher's World Grille

Served with basil, baby mint, cold pressed olive oil, cracked pepper and grilled ciabatta bread.

Served with guajillo chili butter sauce and grilled pineapple salsa.

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

Pork, chicken and vegetable fried rolls served with lettuce wraps, mint, cilantro and traditional red Chile-lemon dipping sauce.

Served with crisp bacon, Parmesan and cracked black pepper.

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

Served with Texas goat cheese toast and tobacco onions.

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

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

Readfield's Hangdown 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.

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

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

Red wine butter sauce, Delmonico au gratin potatoes and tarragon buttered asparagus.

Breaded veal cutlet topped with marinara sauce, basil and fresh mozzarella with sage scalloped potatoes and grilled asparagus.

Two broiled crab stuffed, two Rum Grilled and two Panko breaded jumbo gulf shrimp with sage scalloped potatoes and grilled asparagus.

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

8 oz grilled beef tenderloin tip marinated in chimichurri on roasted Serrano butter sauce with black bean-saffron rice, cowboy spinach and sauteed vegetable enchilada.

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

Sauteed with lump crab, pico de gallo and chardonnay butter sauce with black bean-saffron rice, cowboy spinach and sauteed vegetable enchilada.

Smoked bacon wrapped salmon fillet with lobster mashed potatoes, cowboy spinach and topped with Bearnaise sauce.

Served with lobster mashed potatoes, cowboy spinach and shrimp bisque sauce.

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

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

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

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

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

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.

Three layer chocolate cake with chocolate-hazelnut butter cream on espresso sauce.

Served with butter and cheese.

Chicken breast, breaded and fried.

Three jumbo shrimp, breaded and fried.

4 oz portion of our center cut beef tenderloin.

Snapper, breaded and fried.

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

Three pork, chicken and vegetable filled crispy rice paper rolls with lettuce wraps, mint, cilantro and traditional nuoc mam dipping sauce.

Served with a tarragon-sherry creme frappe toast point.

Served 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.

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

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

Cup with grilled bruschette and Parmesan cheese.

Served with crisp bacon, Parmesan and cracked black pepper.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Served with pickled peppers and charred Creole ranch.

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

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

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

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

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

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.

3 layer chocolate cake with chocolate-hazelnut butter cream on espresso sauce.

Served with butter and cheese.

Chicken breast, breaded and fried.

Three jumbo shrimp, breaded and fried.

4 oz portion of our center cut beef tenderloin.

Snapper, breaded and fried.

Cafe du Monde style doughnuts with powdered sugar.

Served with cayenne-shrimp bisque sauce and lime sour cream.

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

Served with bruschette and Parmesan cheese.

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

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

Three pork and vegetable filled crispy rice paper rolls with lettuce wraps, mint, cilantro and traditional nuoc m?m dipping sauce.

Served with Sherry whipped cream and toast point.

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

Served with shaved Parmesan and bacon.

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

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

Brioche bread French toast with sauteed banana?rum sauce.

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

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

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

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

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

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

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

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

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

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

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.

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

Served with pickled peppers and charred Creole ranch.