jumbo asparagus encrusted with parmesan, garnished with crab meat and tomatoes
sea scallops and shrimp baked in mushroom crème surrounded by duchese potatoes
whole artichoke served with tomato-hollandaise for leaf dipping
broiled and served with cholula remoulade sauce
gulf shrimp sautéed with chardonnay, garlic, onions and three colored pepper, surrounding homemade grits topped with hollandaise sauce
slow roasted tenderloin stuffed in portobello mushroom quarters, topped with plum sauce accompanied by asian slaw
beefsteak tomatoes, goat cheese, mixed greens, red onion, gorgonzola, striped with peach balsamic glaze
baby spinach tossed with fresh strawberries, sugar pecans and strawberry vinaigrette
blue crab, avocado, mango, tomato and basil
baby romaine lettuce hearts tossed in caesar dressing and served with homemade croutons
bib lettuce, cucumber, tomato, black olive and creamy lime dressing
grilled chicken topped with melted provolone cheese, caramelized onions and serrano peppers
sautéed chicken topped with sautéed mushrooms and marsala wine reduction
gulf red snapper lightly breaded and topped with sautéed mushrooms, artichokes and crab meat, finished with a brown butter sauce
blackened sea scallops served on a bed of fettuccini alfredo
shrimp and scallops sautéed with mushrooms and scallions, finished with a paprika crème sauce and served on angel hair pasta
pan seared gulf red snapper topped with shrimp, crabmeat and béarnaise sauce
two soft shell blue crabs dusted with white corn flour, fried in olive oil and topped with jumbo lump crab meat, hollandaise sauce and asparagus
two maryland style jumbo lump crab cakes served with cholula remoulade sauce
gulf shrimp, scallops, and lump blue crab sautéed with fresh asparagus, sun-dried tomatoes, mushrooms, basil and garlic, finished in a chardonnay sauce
delicate veal sautéed in a light breading, topped with béarnaise sauce and lobster tail meat
veal dipped in egg, sautéed and topped with a lemon butter caper sauce
delicate veal sautéed in a light breading, topped with sautéed mushrooms and marsala wine reduction
marinated in rosemary, thyme and garlic. grilled and served with au poivre sauce
center cut tenderloin topped with sautéed black peppercorns in crème
generous ribeye marinated in port wine and gratineed with gorgonzola cheese
hand cut black angus ribeye topped with gulf shrimp and lump crabmeat finished with béarnaise sauce
new york strip topped with garlic chardonnay herb butter
tenderloin medallions topped with cognac creme accented with black peppercorns and mushrooms
black angus filet topped with a dijon cream sauce and sautéed crawfish tails and green onion
fresh whipped cream topped with blended egg yolk, lemon zest and gran marnier with an array of fresh berries
egg, cream, whole vanilla bean with caramelized sugar
belgian white chocolate "mousse" in a chocolate graham cracker crust
a german classic. whole poached apple stuffed with brown sugar, butter and raisins wrapped in puff pastry, baked golden brown and topped with a vanilla custard sauce
bananas cooked in brown sugar, butter, fresh juices of orange and lemon and flamed with gran mar-nier. served on top of crepes filled with vanilla ice cream
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.