Fifty 2 Fifty

Southern style blue crab cake with a spicy Louisiana WOW sauce.

Vegetable deep-fried with a ranch dipping sauce.

Classic white shrimp with remoulade adheirloom tomatoes.

Assorted melon with a balsamic reduction, goat cheese, and rocket.

Romaine lettuce, black beans, corn, and roasted chicken tossed in a spicy Southwestern Caesar dressing.

A mosaic of tomatoes and greens with tangy vinaigrette.

Roasted beets, goat cheese, and baby arugula in a cabernet balsamic reduction.

Mini Iceberg lettuce wedges served with bacon candy, tomatoes, and blue cheese.

Wagyu beef and ground bacon. Topped with a white Cheddar sauce and tomato onion jam. Served with fries.

Black bean and brown rice burger topped with a vegetable slaw. Served with fries.

Shredded BBQ chicken topped with creamy coleslaw between two fried Belgian waffles. Served with fries.

Spicy tenderloin served with a fried potato, crawfish, and collard green hash.

Back by popular demand. Beer battered cod with fries and tarter sauce.

Roasted chicken with a sweet and spicy glaze. Served with coconut rice and vegetable.

Penne pasta with garlic, zucchini, bacon, and parmesan cheese.

Deep fried tofu and coconut rice topped with teriyaki vegetables.

Rice chocolate mousse with a berry coulis and whipped cream.