With a garlic-lime butter.
Four gulf shrimp sauteed in a New Orleans Butter.
Lump crabmeat with green and red bell peppers dressed with a garlic-lime butter.
Jumbo white shrimp served with cocktail and spicy remoulade sauce.
Colossal crabmeat served with cocktail and spicy remoulade sauce.
Served with Fresh Fruit and Toast Points.
With wasabi cream and pickled ginger.
Served over New Orleans style succotash topped with cajun aioli.
A French quarter classic.
A classic made with andouille sausage.
Made with hearts of palm, walnuts, artichoke hearts and gorgonzola cheese crumbles tossed with raspberry vinaigrette.
Traditional Caesar topped with parmesan - reggiano.
Baby mesculin, cucumber, goat cheese and roma tomatoes.
Topped with diced tomatoes, gorgonzola cheese crumbles, bacon bits and bleu cheese dressing.
Served with warm bacon dressing.
Beefsteak tomatoes topped with sliced red onion, gogonzola crumbles and balsamic vinaigrette.
Two four ounce medallions topped with grilled shrimp.
Two four ounce medallions topped with lump crabmeat, asparagus and hollandaise sauce.
New Zealand lamb with a Dijon herb crust served with mint jelly.
Sauteed with white wine, capers and lemon butter sauce.
Sauteed with butter, mushrooms and Marsala wine.
Marinated in a Maker's Mark bourbon and topped with a black peppercorn sauce.
Twin 6 oz loin chops, marinated in garlic, soy and bourbon and topped with a black peppercorn sauce.
Airline breast stuffed with herb cheese, topped with lemon butter.
Sauteed with capers, white wine and lemon butter sauce.
Sauteed with butter, mushrooms and Marsala wine.
Pan fried and topped with sauteed crabmeat over a New Orleans style butter.
Topped with a pineapple, tomato, red onion, black bean and cilantro tapenade.
Two 7 Oz. Australian tails.
Topped with lemon butter over wilted spinach.
Please ask your server for today's fresh catch.
Seasoned vegetables tossed in a tomato basil marinara with garlic and fresh basil over pasta.
Lightly breaded, fresh eggplant topped with tomato basil sauce and melted provolone cheese.
Fresh shoepeg corn in a bechamel sauce.
Pan Fried potatoes with sauteed onions.
Vanilla bean cheesecake with fresh berries.
Rich flourless cake with raspberry filling.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.