Artichoke hearts, escargot, and lobster butter topped with garlic and parmesan cheese.

Grilled in our own barbecue sauce.

Raw beef tenderloin pounded thin with a marinade of garlic, black pepper, parmesan, olive oil, and lemon.

Ricotta-filled and breaded ravioli, deep-fried and topped with a shrimp-jalapeño cream sauce.

Grilled portabella and grilled Amish chicken topped with a fresh leek cream sauce.

Fresh squid lightly battered and deep-fried; if you like it spicy, ask for Cajun.

Fresh Gulf oysters, floured and seasoned, and served on a bed of spicy sour cream and yogurt sauce with roasted peppers.

Served with our cocktail sauce and lemon.

A Cajun soup with a variety of vegetables, meats, and seafood served over rice.

The classic recipe.

Mixed salad greens, walnuts, white raisins and peppers in a light raspberry vinaigrette, topped with grilled Amish chicken strips, grilled red onion, and feta cheese.

Thick tomato slices blackened and served on a bed of whole romaine leaves topped with crumbled bacon, blue cheese, red onion slices, and raspberry vinaigrette.

Shredded cabbage topped with diced peppers, red onion, crumbled bacon and a warm, sweet vinegar dressing.

A classic: 8 oz of specially selected cuts of beef freshly ground in house. Grilled or blackened, American or blue cheese. Served on a kaiser roll with lettuce, tomato, red onion.

8 oz burger topped with deep-fried red onion rings and a smoked gouda cream sauce served on a Kaiser roll.

Lightly breaded and fried shrimp or oysters on the French loaf with our spicy sour cream yogurt sauce, lettuce, tomato, and red onion.

A whole catfish filet, cornmeal-breaded or blackened, on rye bread with tartar sauce, lettuce, tomato, and red onion.

A blend of Amish chicken, shrimp and andouille sausage cooked with a spicy mixture of creole vegetables and rice.

Our hand-made andouille sausage, smoked in-house and simmered in a more traditional, thick sauce of stock and white wine with Amish chicken, shrimp, rice and a medley of small chopped celery, tomatoes, and peppers.

A New Orleans classic.

Amish chicken breast poached with peppers, tomatoes, onions, celery, and cayenne pepper.

On a bed of etouffee.

Sauteed shrimp with celery, peppers, tomatoes and cream with fettuccine.

Fettuccine with heavy cream and Parmesan cheese.

Four-Cheese ravioli topped with homemade meatballs in our Italian sausage red sauce.

Blackened Amish chicken strips over onions, peppers, and linguine sauteed in white wine and topped with feta cheese.

Sauteed zucchini, red onion, and mushrooms poached in a plum tomato sauce and tossed with fettuccine.

Fresh cut halibut sauteed in lobster butter with shrimp.

Served with blackened shrimp over béarnaise sauce.

A lightly floured Amish chicken breast sauteed in white wine with garlic, capers, and lemon on a bed of linguine.

A lightly floured Amish chicken breast sauteed in white wine with garlic, capers, and lemon on a bed of linguine.

A sauteed Amish chicken breast and deep fried oysters in sparkling Martinelli apple cider with herb butter and garlic.

A 6 oz. pork loin chop topped with red onions and apples in a honey glaze and deep fried yam strips.

Blackened filet served over a shrimp cream sauce.

From the heart of the tenderloin, pan-seared topped with bearnaise and marchand de vin red wine, tasso and mushrooms on a bed of deep-fried linguine.

Tenderloin medallions, lightly floured and sauteed in butter with mushrooms and marsala wine.

From the heart of the tenderloin grilled or blackened served with our home fried potatoes.

Blackened tilapia over fresh asparagus topped with shrimp in a red bell pepper butter.

Split Pea.

Broccoli and carrots.

Our salad dressings are; house creole mustard, blue cheese, Louis, Italian, ranch, raspberry vinaigrette, and oil and vinegar.