Superior Seafood

Arugula, walnuts, and cambozola cheese tossed in a honey balsamic vinaigrette, over prosciutto and sliced pear.

Roasted beets, placed around a bed of arugula tossed in a herb vinaigrette and topped with goat cheese and walnuts.

Duck breast, smoked with red wine-soaked wood chips, sliced and served over spinach tossed in a Bourbon Fig Vinaigrette topped with red onions, toasted almonds, and green apple.

Fresh salmon, roasted corn, grilled vegetables and julienned jicama atop field greens in a honey-lime vinaigrette dressing.

Grilled filet tips atop field greens in a blue cheese dressing topped with tomatoes, bacon, shaved red onions, roasted red and poblano peppers, and blue cheese crumbles.

Field greens tossed with pepper jelly vinaigrette dressing, blackened and candied Louisiana pecans, grape tomatoes, granny smith apples, and blue cheese crumbles, topped with grilled shrimp and fried feta cheese croutons. Sub chicken.

Pepper-crusted ahi tuna, mango, sliced avocado, cherry tomatoes, and crispy won tons, over spring mix tossed in a honey-lime vinaigrette.

Smoked beef brisket, cheese ham, Monterey jack cheese, and yellow mustard served on pressed French bread with a side of fries. Served with house-cut French fries.

Grilled chicken breast topped with our spinach & artichoke dipped Monterrey Jack cheese served with lettuce, tomato, pickle and a side for French fries. Served with house-cut French fries.

8 oz black Angus burger topped with cheddar cheese, served on a brioche bun. Served with house-cut French fries.

Fried Chicken breast on a brioche bun, topped with house pickles, shredded lettuce, white cheddar, and Carolina BBQ sauce. Served with house-cut French fries.

8oz black Angus filet mignon, served on a sizzling plate, with a twice-baked potato. Served with a sensation salad. Steaks are seasoned with kosher salt and black pepper finished with butter and freshly chopped parsley.

12oz 40-day aged, New York strip, topped a mushroom and poblano cream sauce, set atop whipped potatoes and asparagus, served with a sensation salad. Served with a sensation salad. Steaks are seasoned with kosher salt and black pepper finished with butter and freshly chopped parsley.

Grilled chicken breast topped with a Louisiana crawfish tasso cream sauce and smoked mozzarella cheese, served over whipped potatoes and broccoli. Served with a sensation salad. Steaks are seasoned with kosher salt and black pepper finished with butter and freshly chopped parsley.

Sautéed shrimp in a tasso cream sauce over Superior grits. Served with a sensation salad.

Sauteed shrimp in a house-made pesto and confit tomato risotto topped with shaved Parmesan cheese. Served with a sensation salad.

Char-grilled, bacon-wrapped shrimp stuffed with andouille sausage and Monterrey Jack cheese, served on whipped potatoes and haricot vert. Served with a sensation salad.

Four pan-seared u10 fall river scallops, over fingerling potatoes, haricot vert, with cipollini onions, house-cut bacon, mushrooms, and lemon thyme beurre blanc. Served with a sensation salad.

Grilled Atlantic salmon, served over a creamy bed of mushroom and spinach orzo. Served with a sensation salad.

Fresh fish blackened, topped with crawfish etouffée, served with whipped potatoes and corn maque choux. Served with a sensation salad.

Grilled or blackened fresh catch, served with choice of two accompaniments. Served with a sensation salad.

Herb-panko crusted redfish, over whipped potatoes, sauteed spinach, and finished with lemon thyme beurre blanc. Served with a sensation salad.

Grilled gulf shrimp, andouille sausage and crawfish in a smoked tomato cream sauce with spinach, tomatoes and angel hair pasta. Served with a sensation salad.

Sautéed shrimp, crab, mussels, and olives in a garlic Pomodoro sauce, over angel hair pasta topped with basil and Parmesan cheese. Served with a sensation salad.

Mushrooms, squash, zucchini, asparagus and cherry tomatoes in a creamy risotto topped with parmesan cheese. Served with a sensation salad.

Pecan crusted drum, served over creole potatoes and sautéed spinach, topped with creole hollandaise and our signature BBQ butter. Served with a sensation salad.

Our version of a New Orleans favorite with both a sweet whiskey sauce and vanilla bean caramel sauce, topped with whipped cream.

White brownie made with pecans, toffee bits, and white chocolate morsels, topped with a house-made peanut butter ice cream topped with caramel.

Warm, homemade carrot cake with Louisiana pecans, topped with cream cheese icing.

Madagascar vanilla bean custard brûléed with turbinado sugar served with assorted fresh berries.

Light, airy pastries filled with vanilla ice cream, topped with a rich chocolate ganache.

Grilled with garlic, herbs, butter and parmesan and romano cheeses.

Roasted red and golden beets, walnuts, shaved citrus fennel, Spanish goat cheese, and arugula, with herb vinaigrette.

Arugula, walnuts, and Cambozola cheese tossed in a honey balsamic vinaigrette, over Prosciutto and sliced pear.

Grilled filet tips atop field greens in a blue cheese dressing topped with tomatoes, bacon, shaved red onions, pickled roasted red peppers, and blue cheese crumbles.

Field greens tossed with blackened chicken, pepper jelly vinaigrette dressing, blackened and candied Louisiana pecans, grape tomatoes, granny smith apples, and blue cheese crumbles.

Fresh salmon, roasted corn, grilled vegetables and julienned jicama atop field greens in a honey-lime vinaigrette dressing.

8 oz. Steaks are seasoned with kosher salt and black pepper finished with butter and freshly chopped parsley. Served with a double-stuffed potato.

12oz, 40-day aged New York strip with French fries and béarnaise sauce, served with a Sensation Salad. Steaks are seasoned with kosher salt and black pepper finished with butter and freshly chopped parsley.

Fresh chicken breast grilled and topped with smoked mozzarella cheese, served atop broccoli and whipped potatoes. Steaks are seasoned with kosher salt and black pepper finished with butter and freshly chopped parsley.

Risotto with sautéed shrimp, pesto and a tomato confit, topped with parmesan cheese.

Prepared New Orleans style, in shells, with peppery butter sauce.

Char-grilled, bacon-wrapped shrimp stuffed with andouille and Monterrey Jack cheese, served on whipped potatoes and haricot vert.

Fresh fish filet blackened, served with whipped potatoes and corn maque choux.

Simply grilled Atlantic salmon served with a portobello mushroom and spinach cream orzo. Gluten-free.

Grilled for a blackened fresh catch, served with choice of two accompaniments.

Grilled redfish, served over sweet potato mash and Brussel sprouts, finished with a brown butter almond beurre blanc.

Madagascar vanilla bean custard brûléed with turbinado sugar served with assorted fresh berries.

Grilled or fried, served with French Fries.

Grilled or fried, served with French Fries.

Served with French fries.

Served with French Fries.

Served with French fries.