Massas' Restaurant

Seafood stuffed peppers, boiled shrimp, crab cake and fried calamari per person

With gulf shrimp and jumbo lump crab jumbo lump crab and gulf shrimp, lightly tossed in a classic remoulade sauce, served over fried green tomatoes

Served with truffle polenta over layers of beets finished with avocado salsa

Served with avocado and strawberries with a balsamic reduction

Served with a roasted garlic marinara sauce fried in 100% peanut oil

3 Pan seared filet medallions served over bleu cheese grits, topped with a mushroom demi glaze

Three jumbo pasta shells stuffed with crab, shrimp, ricotta and feta cheese, topped with prima rose sauce

Crisp mixed greens, bay shrimp, parmesan cheese and sliced kalamata olives, tossed with our tangy creole mustard vinaigrette house dressing

Crisp romaine and creole croutons in a parmesan caesar dressing

Grilled tuna cooked to temperature, presented over mixed greens over a raspberry poppy seed dressing, served with avocados, strawberries and crispy rice noodles

Fresh baked salmon topped with our house barbecue sauce, presented over a mix of spinach and baby arugula, dressed in a mango vinaigrette, then topped with feta cheese

Pecan crusted chicken breast atop baby spinach, lightly tossed with a raspberry vinaigrette, mixed fresh berries and slices pears, topped with blue cheese crumbles

Grilled filet of atlantic salmon topped with a Greek vinaigrette of feta, fresh oregano, garlic, and extra virgin olive oil on a bed of micro greens, grapefruit segments and kalamata olives

Vine ripe red beef steak tomatoes, layered with fresh mozzarella cheese and 3 spinach crab cakes, finished with balsamic reduction and fresh basil

Smoked salmon served over fettuccini pasta tossed with alfredo sauce and diced tomatoes, topped with parmesan cheese and basil

Six jumbo grilled shrimp served on a bed of fettuccini topped with a creamy alfredo sauce

Grilled seasonal fish served with rice, gumbo gravy and vegetables

3 Spinach-mushroom crab cakes over a touch of lemon butter, served with au gratin potatoes and fresh sauteed asparagus finished with freshly chopped mango relish

Topped with lobster etouffee sauce served with au gratin potatoes and sauteed spinach

Southwestern seasoned Mahi served on a crab meat and cheese tostada with polenta, smokey avocado puree and pico de gall

4 Pan seared scallops in a soy-lime reduction and lemon grass oil glaze, topped with a shiitake sweet corn and green grape salsa and a side of sticky rice

Whole wheat baked penne pasta with three cheese cream spinach. Served with garlic toast and a house salad. Stuffed with Chicken

Whole wheat baked penne pasta with three cheese cream spinach. Served with garlic toast and a house salad. Stuffed with shrimp and crab

Classic slow cooked boneless, skinless chicken breast topped with sage, prosciutto, provolone cheese in a light veal sauce served with roasted new potatoes, sauteed green beans

Six BBQ jumbo shrimp topped with mango relish served with mashed sweet potatoes and sauteed spinach

Served with mixed julian vegetables, garlic potato puree and chimi churri sauce

Lightly breaded sauteed chicken breast topped with lemon butter sauce, capers, artichoke hearts, oyster mushrooms and tomatoes served with roasted new potatoes and asparagus

Jumbo gulf shrimp and lobster with asparagus tips and fresh tomato, tossed in a lobster sauce served over fettuccin

Marinated grilled chicken tossed with sun dried tomatoes, garlic, pine nuts, kalamata, and fresh basil in extra virgin olive oil over angel hair pasta

Slices of eggplant, zucchini, summer squash, carrot, portobello, yam and asparagus, grilled to caramelized perfection then drizzled with extra virgin olive oil and a sweet balsamic reduction

Fresh asparagus tips, broccoli crowns, medallions of carrots, zucchini, summer squash, button mushrooms and diced tomatoes sauteed and served over fettuccini pasta topped with choice of marinara, lemon butter, or extra virgin olive oil and fresh herbs

Fresh red fish topped with jumbo lump crabmeat, grilled shrimp and a tawny port mushroom sauce seasonal fish when snapper unavailable. Served with asparagus and au gratin potatoes

Served with creole green beans, a rich leek and roasted garlic cream sauce and topped with fried leeks

Rainbow trout seasoned with key lime zest and ranch seasonings served with rice and asparagus with rum garlic butter

Pan-seared over sauteed spinach and au gratin potatoes with lemon butter sauce

Pan-seared to order and served on a bed of sauteed spinach, surrounded by a tarragon scented lobster sauce and topped with jumbo lump crabmeat

Crab and cornbread stuffed jumbo shrimp wrapped in bacon and broiled then dressed with lemon butter, served with au gratin mashed potatoes and sauteed spinach

Two farm raised catfish filets, grilled and served atop red beans and rice with pico de gallo

8 oz Black angus rib-eye, seasoned and grilled to order, topped with jumbo lump crabmeat, grilled shrimp and a tawny port mushroom sauce served with asparagus and au gratin potatoes

Topped with a mushroom demi glaze, served with au gratin potatoes and sauteed mixed vegetables

3 L:amb chops topped with mint demi glaze, shitake risotto served over oven dried tear drop tomatoes

A half chicken slow roasted and presented with mashed sweet potatoes, sauteed spinach and topped with a mushroom demi-glaze

Fresh sliced avocado, lightly breaded and fried, set in a chipotle aioli, served with fresh jumbo lump crab meat atop micro greens

Fried or grilled with slaw, steak fries and jumbo onion ring

Breaded in cornmeal with slaw, steak fries and jumbo onion ring

Breaded in spicy cornmeal served with slaw, fries and jumbo onion ring

3 Shrimp, 1 catfish fillet, and 3 oysters, served with slaw, fries and jumbo onion ring

Marinated boneless chicken breast coated in massa's breading, fried golden brown, topped with a creole cream gravy, served with au gratin potatoes and sauteed spinach

Fried or grilled with slaw, steak fries and jumbo onion ring