Grilled local sourdough, butter lettuce, house-made aioli, beefsteak tomato, and apple-wood smoked bacon and choice of a house side.

This is served only on the lunch menu. A uniquely designed salad made up of sliced hard-boiled egg, diced tomatoes, grilled chicken, avocado, bacon, bleu cheese crumbles, romaine lettuce, and marinated onions and topped with cracked black.

6 oz. Served with fresh asparagus and house-made wedge salad dressed with bleu cheese dressing.

Cornmeal dusted fish, chipotle aioli, grilled pineapple salsa, purple cabbage.

1lb of battered wings tossed in our homemade buffalo sauce. Served with celery and bleu cheese dressing.

4 large chicken tenders deep fried in our hand-mixed batter. Served over fries with a side of honey mustard.

4 to 5 fresh, large mushrooms filled with our crabmeat stuffing and served over red wine, garlic, and mushroom sauce with garlic bread.

8 slices of green tomatoes dipped in Japanese bread crumbs, deep-fried, stacked with bleu cheese dressing, topped with jumbo lump crabmeat, sliced green onions and balsamic reduction drizzled over the top.

Two 2oz burgers each served with a pickle and lettuce, tomato, pickle, and onion on the side.

Spinach blended with romano and Monterrey Jack cheeses, topped with sliced artichokes. Served with fresh corn tortilla chips, sour cream, and salsa.

Choose a combination of any of these two favorites: soup, salad, or potato.

Fresh romaine lettuce tossed with blue cheese crumbles, bacon, diced tomatoes, topped with a fried chicken breast, dipped in our buffalo wing sauce.

Fresh romaine lettuce tossed with blue cheese crumbles, bacon, diced tomatoes, topped with a fried chicken breast, dipped in our buffalo wing sauce.

A huge portion of freshly cut romaine, grilled red onions, bacon pieces, freshly made croutons, Parmesan cheese, and our secret Caesar dressing tossed together. Topped with 6 oz of sliced top sirloin then drizzled with a balsamic reduction

Mixed greens topped with your choice of chicken and dressed with tomato, cheese red onions, cucumbers and croutons.

Mixed greens topped with your choice of chicken and dressed in tomato, cheese red onions, cucumbers, and croutons.

romaine lettuce tossed in Caesar dressing topped with croutons and Parmesan cheese.

Mixed greens and romaine lettuce topped with sliced carrots, red cabbage, cucumbers, tomatoes, red onions, and croûtons.

Romaine lettuce tossed in Caesar dressing topped with croutons and Parmesan cheese.

A blend of freshly cut iceberg and romaine lettuce, tossed with julienned carrots and shredded cabbage, topped with two sliced red onions, two grape tomatoes, fresh croutons, and two sliced cucumbers. All dressings are available

A huge portion of fresh-cut romaine and homemade croutons, Parmesan cheese tossed with our secret Caesar dressing, Parmesan cheese, and croutons

A huge portion of fresh-cut romaine and homemade croutons, Parmesan cheese tossed with our secret Caesar dressing, Parmesan cheese, and croutons.

A huge portion of fresh-cut romaine and homemade croutons, Parmesan cheese tossed with our secret Caesar dressing, Parmesan cheese, and croutons.

A huge portion of fresh-cut romaine and homemade croutons, Parmesan cheese tossed with our secret Caesar dressing, Parmesan cheese, and croutons.

This salad is named after a well-known street that divides the LSU campus. Freshly cut romaine tossed with a citrus vinaigrette, blue cheese crumbles, candied almonds, freshly sliced apples and dried cranberries, topped with 4 charbroiled blackened shrimp.

8 to 10 oz cut of premium beef served on a toasted po-boy bun topped with lettuce, tomato, pickle, and onion. Served with au jus.

Pork shoulder shredded then tossed with our homemade BBQ and sweet & sassy sauce BBQ sauced mixed with a hint of chocolate. Served on a fresh 5” bun and topped with lettuce, tomato, pickle, and onion.

4 oz shrimp deep-fried and served on a po-boy bun and topped with garlic aioli, lettuce, tomato, pickle, and onion.

Marinated grilled chicken breast topped with melted Swiss cheese, crispy bacon, and fresh avocado served on a fresh homemade bun and topped with lettuce, tomato, pickle, and onion.

½ lb of fresh ground round grilled and served on a fresh bun and topped with lettuce, tomato, pickle, and onion.

1/2 lb of a fresh ground round topped with cheddar cheese or bleu cheese crumbles.

One full pound of a fresh ground round topped with cheddar cheese or bleu cheese crumbles.

10 oz chicken breast marinated twice then grilled. Served over fresh sautéed spinach and mashed potatoes.

Grilled marinated chicken with a marsala cream sauce, roasted portabella mushrooms sautéed spinach and garlic mashed potatoes.

Tender shrimp, grilled chicken, and andouille sausage in a cajun red sauce and served over linguine with Parmesan cheese and chives. Served with garlic bread.

14 oz t-bone cut of farm-raised pork. the t-bone includes the pork loin on the larger side and the pork tenderloin on the smaller side. Very tender. Will arrive at the table with one temperature pick. Topped with a half an ounce of butter.

Three naturally grown local lamb chops marinated in chop house rosemary garlic sauce and served with traditional mint jelly and mashed potatoes.

10 oz tender chicken breast wrapped in cajun seasoned batter then deep-fried to perfection. Served with homemade garlic mashed potatoes and country gravy.

Pie crust topped with an apple pie filling, topped with a thick brown butter sugar glaze. Served with or without ice cream.

New York Style cheesecake topped with your choice of strawberries, raspberries, or blueberries.

Homemade brownies with wilcoxson’s vanilla ice cream scooped between two warm rich chocolate brownies. Topped with whip cream and drizzled with chocolate syrup and a cherry on top.

A chocolate crust, with a thin layer of homemade caramel. French vanilla ice cream is then stacked on, sprinkled with pecans and then drizzled with hershey’s syrup and whipped cream on top.

A graham cracker bottom topped with a mixture of peanut butter and cream cheese. Then swirled with melted hershey bars and chilled.

Slow-cooked in a special oven then finished on the grill and glazed with BBQ sauce.

Slow-cooked in a special oven then finished on the grill and glazed with BBQ sauce.

15-16 oz cab ribeye steak. Our most popular and flavorful steak. Topped with an ounce of butter.

10 oz baseball cut of one of our most popular steaks. A smaller version of the new york strip with the same flavors. Topped with a half-ounce of butter.

A 15-16 oz pure certified Angus beef. Lean and firm New York is full and rich flavored. Topped with an ounce of butter.

Eight jumbo butterflied shrimp sautéed in our spicy blend of butter and cajun seasoning-cayenne, oregano, rosemary, worcestershire sauce, and paprika and beer. Served over mashed potatoes with a slice of garlic bread.

Beer batter wrapped around our choice chop house fish. Served over french fries, with malt vinegar and tartar sauce.

8 oz freshly cut salmon topped with a lemon pepper seasoning, oven-roasted, then added to our 2,000-degree oven until the cedar plank ignites. This dish is served on fire with a lemon wedge and chives.

Eight butterflied jumbo shrimp lightly battered and fried to a golden brown. Served over a bed of french fried with tartar sauce, cocktail sauce, and a lemon wedge.

Bite sized fried shrimp served with french fries and ranch dressing.

Two pieces of chicken tenderloin battered and fried. Served with french fries.

Linguini noodles served with butter and or Alfredo sauce.

Kraft cheese and noodles.

A plump corndog served with french fries.