Fresh mussels sautéed in garlic, basil, white wine and topped with Parmesan.

5 pieces, crawfish, shrimp, and cream cheese stuffing, deep-fried and served with Homemade ranch dipping sauce.

Green tomatoes served over roasted tomato sauce, lump crabmeat and remoulade sauce.

Mushroom caps served with our lump crabmeat dressing, baked golden brown.

Fresh asparagus spears fried golden and topped with lump crabmeat and lemon butter sauce.

Fresh gulf shrimp lightly battered and fried, then tossed In our signature creole aioli sauce. Topped with sesame seeds and balsamic reduction.

Thinly sliced spicy rare yellowfin tuna served with wasabi and pickled ginger.

Lump crabmeat pan sautéed and served with creamy roasted red bell pepper and Parmesan sauce.

Wrapped in fresh spinach with herbed garlic butter topped with crusted Parmesan cheese and served with garlic toast.

Petite calamari lightly fried and served with roasted tomato sauce and chipotle aioli.

Topped with sour cream, cheese, bacon and chives.

Dark roux, Louisiana style with shrimp, oysters, and crawfish.

Organically grown spring mix tossed with our honey-dijon vinaigrette and garnished with fresh fruit.

Romaine hearts lightly grilled, topped with maytag bleu cheese dressing, tomatoes, red Spanish onions and bacon.

Served with warm sider, sliced hard-boiled egg and tasso ham dressing.

Spring mix, garnished with fresh fruit and tossed with Parmesan ranch dressing and topped with sliced grilled chicken or blackened.

Grilled shrimp served atop spring mixed greens, garnished with asparagus spears.

Seared tuna steak sliced and served on organically grown spring mix garnished with fresh fruit and tossed with roasted shallot vinaigrette.

Sesame seed crusted tuna tossed in Asian dressing, topped with tortilla chips.

Fresh bay shrimp tossed in a spicy Creole Remoulade dressing and served with fresh fruit .

Caesar dressing tossed with Romaine lettuce, herbed Croutons, anchovies, and Parmesan cheese.

Fresh mussels sautéed in white wine, basil, lemon butter, garlic, tomatoes Parmesan.

Large gulf shrimp, scallops, and mussels sautéed with onions, peppers, bacon, basil, white wine cream sauce and served over linguini.

Large gulf shrimp with spicy roasted tomatoes, garlic, Parmesan cream sauce.

Your choice of either grilled or blackened chicken breast with linguini and your choice of roasted tomato sauce or roasted garlic cream sauce.

A tasty variety of grilled, roasted and steamed seasonal vegetables. Served with freshly made quinoa.

Homemade roasted tomato sauce with fresh seasonal vegetables.

Topped with sour cream, cheese, bacon and chives.

Dark roux, Louisiana style with shrimp, oysters, and crawfish.

Broiled salmon topped with our roasted shallot vinaigrette. Served with our fresh vegetable du jour.

Andouille sausage, grilled chicken, colored bell peppers, onion, linguini pasta, tomato-basil sauce.

Shrimp stuffed enchiladas topped with pico de gallo and sour cream.

Served with our fresh vegetable du jour.

Three large gulf shrimp stuffed with a shrimp and crawfish stuffing and topped with a white wine cream sauce with shrimp and mushrooms. Served with our fresh vegetable du jour.

Large gulf shrimp served with fries and our creamy coleslaw.

Fried crawfish tails, crawfish étouffée. Served with rice and our creamy coleslaw.

A dozen lightly dusted with indian girl corn flour served with fries and our creamy coleslaw.

Served “fully dressed” with ancho aioli chili sauce and fries.

Served with our homemade country gravy and our Fresh vegetable du jour.

Grilled, blackened or fried served on a toasted ciabatta roll with fries.

A half-pound of beef, cooked to your liking, served on a toasted ciabatta roll with lettuce, tomatoes and red onions.

A tasty variety of grilled, roasted and steamed seasonal vegetables.

Homemade roasted tomato sauce with fresh seasonal vegetables.

14 oz.

14 oz.

Topped with port wine demi-glaze.

Tender chicken breast filled with our Rockefeller stuffing made with fresh spinach, andouille sausage, tasso ham, and parmesan cheese. Topped with roasted red pepper sauce.

Phyllo wrapped and stuffed with fresh braised spinach served on a spicy ginger coconut sauce.

Toasted black and white sesame seeds crusted tuna steak served with Asian dressing.

The largest shrimp the gulf has to offer. Fried, grilled or blackened.

Grilled rainbow trout, broiled fish du jour, blackened tuna, grilled shrimp and baked stuffed shrimp with lemon cream.

Pecan Parmesan-crusted let sautéed to a golden brown.

Fresh trout filet stuffed with lobster meat dressing and topped with capers and meunière sauce.

Fresh fish, oysters, shrimp, calamari, seafood stuffed jalapeno and served with coleslaw, french fries tartar, and red sauce.

Vinegar, white wine, crushed white peppercorns, diced shallots, diced jalapeños and cilantro.

Butter, garlic, shallots, white wine topped with Parmesan cheese.

Sautéed spinach, smoked tasso, andouille sausage, roasted garlic cream sauce.

Four oysters topped with Rockefeller sauce; fried oysters and topped off with garlic cream sauce.

Fresh oysters topped with au gratin cheese sauce, shrimp and jalapeños.

Lightly dusted with Indian girl corn flour.