Sausage, gumbo drizzle and cheddar jack.
Jalapeno, Sancho drizzle and cheddar jack.
Marinara, parmesan, garlic and mozzarella.
With house chips.
Filet ribeye, queso and jalapeno.
Romaine, tomato, cheddar jack and balsamic.
Romaine, parmesan and croutons.
Romaine, spinach, parmesan, apple, dried cranberry, bacon and candied pecans with aged balsamic.
Spinach, romaine, golden goat cheese balls, apple, onion, candied pecans, olive oil and honey.
The big easy roasted and herbed chicken thigh medallions, linguini pasta, snow peas, Alfredo and pesto.
An 8 oz. filet. White, mild and sweet. Broiler finished with Cajun cream drizzle. Served with chef's starch and veggie.
An 8 oz. dream. White, mild and sweet. Broiled finished with alfredo drizzle. Served with chef's starch and veggie.
8 oz. filet. Sweet and mild, a filet that stays firm, flaky and moist. Pan seared with lemon béchamel sauce. Served with chef's starch and veggie.
A hearty white filet. Clean buttery flavor. Seared and lightly blackened. Parmesan cream drizzled. Served with chef's starch and veggie.
Cajun gulf shrimp, Smokey sausage, blackened chicken and veggies. Served with bayou rice.
Pan seared, herb crusted and drizzled with parmesan cream. Served with chef's starch and veggie.
8 fried and 8 sautéed shrimp tossed in fresh garlic, linguini, basil pesto, alfredo and panko.
Linguine tossed in a creamy mornay blend, topped with gulf shrimp beauties and Maine lobster claw and tail meat.
Scratch batter rubbed in pretzel heaven. Light seared then broiled. Drizzled with butter cream sauce.
Smothered with mozzarella, parmesan jack and marinara. All cheerfully laid over a bed of linguine pasta.
Cavatappi tossed in Smokey gouda cheddar from a 4 cheese blend. With Cajun chicken, Cajun sausage and mozzarella. Finished in a broiler.
Two 5 oz. beauties, sous vide 12 hours and broiler finished. Both topped with caramelized pork belly nuggets and demi-glace.
2 tender 5 oz. filets. 1 topped with bleu cheese crumbles and his sister with horseradish crust.
12 oz. of charbroiled angus. Topped with onion straws and bourbon compound butter.
5 oz. of fork tender, corn fed, midwestern heaven.
5 oz. filet of beef tenderloin smothered with lobster meat and hollandaise. Served over garlic mashed.
Shaved thin and piled high with melted white cheddar. Hawaiian bun.
1/2 pound of ground ribeye and filet of beef tenderloin, seared like a true champion with melted white cheddar. Hawaiian bun.
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.
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