Button mushrooms stuffed with chopped spinach, feta and Parmesan.
Any combination of delectable gulf shrimp served with Randy's cocktail sauce, remoulade sauce or home-made marinara.
Served with roasted garlic and toast points.
Two 2 oz. tasty cakes served with remoulade sauce.
Texas sweet onions freshly cut and golden fried with our homemade batter.
Spicy crawfish tails golden fried and served with Randy's sauce.
Served with remoulade sauce.
You'll love our delicious home made stuffing (Randy's secret recipe).
Served on a bed of baby spring lettuce.
Large iceberg wedge served with blue cheese dressing.
Beefsteak tomato, fresh basil and slices of mozzarella cheese.
A twist on the traditional Caesar dressing in a hint of jalapeno peppers and cumin.
The most tender cut of steak a great choice.
12 oz. tenderloin with Randy's cognac bordelaise sauce.
Petite filet stuffed with Randy's special crawfish stuffing and topped with cognac bordelaise sauce.
Filet mignon with a blackberry red wine sauce.
Sauteed chicken breast with lemon, butter sauce, capers and served with angel hair pasta.
Prime marbled beef, hand cut and full of flavor.
28 oz. prime rib eye with bone in tender and spicy.
Sauteed chicken breast topped with randy's Marsala sauce.
Petite filet stuffed with randy's bleu cheese stuffing and topped with roasted walnuts and cognac bordelaise sauce.
Two 4 oz. tasty cakes served with remoulade sauce.
Tilapia filet coated with break crumbs, Parmesan, fresh garlic and topped with Randy's home made tartar sauce.
Served with tomatillo sauce.