Cajun spiced fries topped with lobster cheese sauce.

Succulent and sweet.

Lump crab, lightly panfried, oven finished with lemon aioli, and pickled red onions.

Oysters on the half shell topped with mushrooms and seasoned breadcrumbs drizzled with a white wine sauce.

Broccoli, parmesan cheese, sundried tomatoes, and lobster cheese sauce.

Pine nut pesto, broccoli, parmesan cheese, and sun dried tomatoes.

Slathered with chipotle lime aioli. Sprinkled with cotija cheese and cilantro.

Crispy Romaine hearts, Cajun-croutons, shaved parmesan cheese, and house Caesar dressing.

Crispy Romaine hearts, with chicken, bacon, tomatoes, blue cheese, and cranberries. Served with ranch dressing.

European blend of red lettuce, green lettuce, caramelized pears, Cajun walnuts, gorgonzola cheese, and white balsamic dressing.

Tender chicken, plump noodles with bell peppers, black beans, ancho chilies, and finished with seasoned fried tortilla strips.

A prime 55 favorite offering garbanzo beans, a robust kick, and a hint of smoke.

Cooked to temp. Served on Texas toast, topped with bell peppers, tangy Swiss cheese, and Jack Daniels sauce.

California vegetable patty served on a kaiser roll with creole mustard, arugula, and tomato slices.

Cooked to temp. Served on a kaiser roll, finished with lettuce, and an apple-wood bacon jam.