APPETIZERS

 Soup du Jour 6

Creole Style Crab and Lobster Bisque 9

 Pan Seared Scallops
Pear and Sun Dried Cherry Relish, Gorgonzola Cheese, Finished with Port Wine Reduction 13

Lump Crab Cake with Tarragon Mustard and Caper Sauce 11

 Jumbo Asparagus Encrusted with Panko Breadcrumbs and Deep Fried Served Over Baby Greens, Topped with Premium Lump Crab Meat and Béarnaise 12

Roasted Portobello Mushroom
Topped with Lobster, Shrimp, Marinated Artichoke Hearts and Béarnaise Sauce 13

 Tempura Fried Shrimp
Finished with Coconut Sweet Chili Sauce
Served Over Jícama and Granny Smith Apple Salad with Sesame Seeds 10

 Lump Crab, Shrimp and Lobster “Cocktail”
Served Over Avocado and Cucumber Salad, Finished with
Light Citrus Vinaigrette 13

Lightly Seared Yellowfin Tuna with an Orange-Ponzu Reduction Wasabi, Pickled Ginger 11

 Escargot Sautéed in Butter, Garlic, Shallots and Chives
Served in Saffron Cream Sauce with Grilled
Ciabatta Crostini 12

3 Ounces Grilled and Sliced Rib Eye Steak with Roasted Shallots, Garlic and Mushrooms Served on Toasted Ciabatta, Finished with Mornay Sauce 13

 Antipasto for Two – Selection of Cheese and Fresh Fruit
Marinated Artichoke Hearts, Prosciutto, Spiced Olives,
Tuscan Bread 16

SALADS AND SIDES

 Baby Greens and Romaine with Walnuts and Feta Cheese
Strawberry-Mint Vinaigrette 8

 Classic Caesar 9

Bibb Lettuce, Baby Greens, Fresh Berries and Pecan Crusted Warm Goat Cheese
Vanilla Bean-Champagne Vinaigrette 12

 Crispy Iceberg Lettuce Wedge
Served Over Baby Spinach with Chunky Bleu Cheese Dressing
Sprinkled with Applewood Smoked Bacon and Red Onion 9

Sautéed Garlic Spinach 7

Grilled Jumbo Asparagus 7

Creamed Corn 7

ENTREES

Pan Seared Mustard Glazed Scallops
Served Over Polenta Cakes and Creamy Spinach, Finished with Beurre Blanc 24

Shrimp and Scallops Sautéed with Grape Tomatoes, Baby Spinach, Mushrooms White Wine and Garlic, Served Over Angel Hair Pasta 27

Cold Water Lobster Tail, Lightly Breaded and Deep Fried
Vanilla Bean-Frangelico Cream Sauce, Vegetable and Risotto du Jour 39

Pan Seared Fresh Herb Encrusted Red Snapper Served Over Crabmeat, Andouille Sausage and White Bean Cassoulet 32

Almond Encrusted Grouper with Galliano Sauce
Fresh Asparagus, Risotto du Jour 33

Grilled Atlantic Salmon Served Over Cashew Coconut Rice and Garlic Spinach Finished with Thai Barbeque Sauce 26

Peppercorn and Parsley Seared Yellowfin Tuna Sautéed Arugula, Potato Mash, Finished with Port Wine Reduction 27

Parmesan Encrusted Breast of Chicken
Pan Seared with Sun Dried Tomatoes Tossed in Sherry Cream Sauce Served Over Angel Hair Pasta 23

Roast Duckling Crisply Seared, Orange Liqueur-Peppercorn Sauce Served Over Long Grain-Wild Rice 31

 “Trio of Flavors” – Pan Seared Scallops with Creamed Corn Prosciutto Wrapped Shrimp with Beurre Blanc, Sautéed Arugula Grilled Medallion of Beef Tenderloin, Béarnaise Sauce, Dauphinoise Potatoes 33

 Grilled Filet Mignon
Béarnaise Sauce, Potato Mash, Vegetable du Jour 31
 With Fried or Grilled Cold Water Lobster Tail 59

Rum Glazed Filet Mignon Topped with Crispy Onion Straws
Dauphinoise Potatoes, Vegetable du Jour 33

 12 Ounce Grilled and Blackened Rib-Eye Steak
Served with Roasted Fingerling Potatoes and Fresh Asparagus
Finished with Garlic and Fresh Herb Maitre’ d Butter 34

New Zealand Lamb Chops with Fresh Mint and Basil Pesto
Potato Mash, Vegetable du Jour 35

18% Service Charge Added to All Checks