Thinly sliced pan seared New York strip on a bed of yellow rice with shrimp cooked in a garlic truffle butter with collard greens and cherry tomatoes.
Porterhouse with a mild chili pepper rub and horseradish cream sauce, served with chef's vegetable and choice of potatoes.
Short rib slow braised with crabnet sauvignon, baby red potato, and herb au jus, served on a bed of georgia stone around grits and collard greens.
Lightly breaded and pan fried veal cutlets with a brown peppercorn mushroom sawmill gravy, served with chef's vegetable and choice of potatoes.
Thinly sliced espresso crusted beef skirt steak marinated in our signature house blend, served on abed of sauteed mushrooms, roasted poblano and red peppers and onions with a chipotle mind drizzle.
Blackened and served with chef's vegetables and your choice of mashed red potatoes or bacon whipped potatoes.
Served with andouille and creole spinach cream sauce (substitutr colossal shrimp for an additional charge).
3 pan-seared bacon wrapped scallops over a bed of Parmesan roasted red peppr risotto topped with blackberry reduction and grilled asparagus.
Blackened salmon with soy ginger glaze on a bed of spaghetti served with mushroom, lemon and caper beurre-blanc with sauteed broccoli.
Lobster and crawfish tails slow cooked in a creole style etouffee over a bed of collard greens and house rolled spaghetti, served with 6 grilled Cajun seasoned shrimp.
Our signature spin on an Italian classic. Brown sugar and pecan crusted trout on a bed of stewed tomatoes, okra and potatoes. Topped with a crawfish tail creole cream sauce.
Shredded red snapper, crawfish tails, crab and chicken gumbo cooked with collard greens, andouille sausage, mushrooms and okra. Served with on a bed of Spanish rice and topped with shrimp.
Pan served spaghetti squash and caramelized onions tossed with signature red sauce and spinach.
Risotto with cherry tomato, fire roasted poblano peppers and house made basil pesto, finished with balsamic vinegar and Asiago cheese.
2 fire roasted poblano peppers lightly pan fried and stuffed with sauteed mushrooms, spinach and goat cheese.
Seasonal vegetables marinated in balsamic vinegar and grilled, served over a bed of mixed greens with a spicy Cajun remoulade.
Mixed greens tossed with seasonal berries, toasted pecans roasted red peppers, red beets and white balsamic vinaigrette, topped with goat cheese fresh orange slices (served with a bowl of tomato basil soup).
On grilled sourdough bread over a bed of mixed greens with balsamic drizzle.
Fried salmon and potato dumplings rolled in house baked breadcrumbs, served with Cajun remoulade.
Fried jumbo shrimp, calamari, oysters and tentacles.
Served with fried plantain chips.
Served with white wine, garlic and tomato puree.
Oysters in a lemon butter sauce, topped with house baked breadcrumbs and shaved Asiago cheese and baked to a golden brown.
A cup of our signature soup served with smoked Gouda and Parmesan fingerling sandwiches on house baked ciabatta.
Served on a bed of mixed greens with bacon dust, balsamic drizzle and Cajun remoulade.
Grilled chicken with Cajun blackening spice on chopped romaine lettuce, tossed with house baked croutons and Caesar dressing.
On a bed of spinach with crusted peanuts, shiitake mushrooms, goat cheese, roasted peppers topped with shaved carrots with orange and ginger vinaigrette (substitute blackened salmon for additional for an additional charge).
Pan seared port wine marinated duck breast on arugula salad, tossed with roasted beets, white balsamic vinaigrette and toasted pecans, topped with goat cheese.
Sliced pittsburg style New York strip on a bed of mixed greens, tossed with house made bleu cheese dressing, fire roasted poblano and red peppers and cranberries, topped with bacon dust.
Pulled smoked molasses glazed pork shoulder in a pimento cheese risotto, topped with southern style slaw.
Specialty seasonal sausage served over bacon whipped potatoes, with chef's vegetable and greenness mushroom peppercorn gravy.
16 oz. bone in pork chop blackened and pan fried, served over house rolled smoked Gouda mac and cheese with a granny smith apple glaze and collard greens.
Blackened pan seared chicken breast on a bed of house rolled linguine tossed with spinach, mushrooms and Alfredo sauce.
Thinly pounded chicken breast stuffed with basil, heirloom tomatoes and sliced mozzarella and drizzled in balsamic, served with chef's vegetable and choice of potatoes.
Herb marinated duck breast pan served then over roasted, served on a bed of dirty rice with andouille sausage, collard greens and a pork wine reduction.
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.