Montes Steak & Seafood In the Quarter - Jackson, MS

with crabmeat dressing and imperial sauce.

grilled lobster tail served on a bed of flash-fried spinach, garnished with stuffed gulf shrimp and wrapped in bacon, served with a honey/brown sugar/butter sauce.

deliciously fresh, raw and on the half shell. there is a risk associated with consuming raw oysters or any raw animal protein. if you have a chronic illness of the liver, stomach, or blood or have immune disorders, you are at greater risk of serious illness.

vikki-style italian-breaded eggplant topped with ham, mozzarella cheese and marinara sauce.

the classic recipe: a blend of spinach, luscious cheeses, and delicious gulf oysters baked in the shell.

a mixture of beef and parmesan cheese in ravioli served with blackened shrimp in a white wine cream sauce.

a six-cheese blend fried to golden brown and served with marinara sauce.

gulf shrimp stuffed with crabmeat dressing topped with chef monte’s citrus-butter sauce.

crawfish seasoned with cajun spices and deep fried until golden, served with classic cocktail sauce.

fresh lump crabmeat, mixed with a mirepoix and chef’s cajun spices, served with a zesty lemon sauce.

fresh gulf oysters, shrimp and crabmeat stuffing, baked in the shell, finished with imperial sauce.

creamy, divine and loaded with fresh seafood.

classically new orleans from the heart of mississippi.

fresh crispy romaine lettuce tossed with chef monte’s caesar dressing, topped with parmesan cheese and garlic croutons.

crisp lettuce, tomato and carrots.

crisp romaine and fresh spinach, tomato wedges, sun-dried tomato, egg, olives and artichoke hearts, served with choice of dressing.

crisp romaine and fresh spinach, tomato wedges, sun-dried tomato, egg, olives and artichoke hearts, served with choice of dressing.

fresh spinach tossed in a mandarin orange vinaigrette, served with roasted-pecan goat cheese.

fresh gulf shrimp, crabmeat and crawfish tails seasoned with chef’s cajun spices, served on lettuce and with tomato, hard-boiled eggs and a perfectly balanced citrus vinaigrette.

egg noodles in a creamy parmesan sauce.

tender cajun chicken strips in a creamy parmesan cheese sauce.

fettuccini noodles topped with crawfish and crabmeat and served in a parmesan cheese sauce.

fresh gulf shrimp, crawfish and crabmeat in a parmesan cheese sauce.

fresh gulf shrimp, crawfish, and crabmeat in a white cream sauce with a trio of cheeses.

grilled chicken breast strips, garlic and mushrooms in a creamy parmesan cheese sauce.

egg noodles with fresh garden vegetables in your choice of sauce: creamy parmesan, garlic butter, or marinara.

in your choice of tomato sauce, cream sauce or garlic butter sauce.

served over angel hair pasta.

baked lasagna with meat sauce and a trio of cheeses.

egg noodles with fresh vegetables, spinach, gulf shrimp, chicken strips, tossed in olive oil, topped with sun-dried tomatoes.

stuffed chicken breast with ham, spinach and cheese, breaded with italian bread crumbs, served with rice or pasta, vegetables and fresh rosemary sauce.

grilled boneless breast of chicken served with garlic cilantro butter, vegetables and pasta.

tender chicken breast breaded in italian seasoned bread crumbs served with vegetables and pasta.

boneless breast of chicken sauteed in a marsala wine sauce, mushrooms, and artichokes. served with pasta and vegetables.

sauteed breast of chicken topped with a hunter sauce of diced tomato, garlic, and tarragon leaves in a brown base.

fresh sauteed sea scallops topped with mustard tarragon butter sauce, served with vegetables and pasta.

deep-fried softshells topped with lemon/wine/ mustard/butter sauce, served with vegetables and pasta.

large gulf shrimp in a dark roux, with a mirepoix and chef montes cajun spices. classically cajun. (crawfish may be substituted.)

1 lb. of steamed crab legs, served with drawn butter, vegetables, baked potato or sweet potato.

sauteed red snapper topped with shrimp, diced tomato, garlic, mushrooms, and a tarragon hollandaise sauce.

sauteed redfish topped with crabmeat and hollandaise, served with pasta and vegetables.

fresh filet of salmon topped with crabmeat and baked in a fresh shallot/herb/wine sauce.

filet of catfish stuffed with crawfish and crabmeat dressing, topped with two sauces: cajun crawfish cream, and hollandaise.

paneed redfish filet paired up with a fresh jumbo lump crab cake, covered with our famous lemon sauce and fresh gulf shrimp. mother would approve!

crawfish, shrimp, crabmeat, black olives, onion, bell pepper and sun-dried tomatoes topped with three cheeses.

our homemade bbq sauce, chicken, black olives, onion and bell pepper topped with three cheeses.

veal scallopine sauteed in marsala wine, mushrooms and artichokes, served with vegetables and pasta.

veal scallopine stuffed with fresh basil leaves, crabmeat and mozzarella cheese, served with rouxgantine pepper sauce.

veal scallopine topped with crabmeat and light lemon/butter sauce.

veal scallopine breaded with italian bread crumbs topped with mozzarella cheese, tomato sauce, vegetables, and pasta.

veal medallions sauteed and topped with cajun- seasoned crawfish and served with hollandaise/ lemon/wine sauce.

8 oz. filet mignon topped with crabmeat, artichokes and bearnaise sauce.

hand-cut 14 oz. ribeye sauced with marchand du vin.

this magnificent 24 oz. cut is served with a side of bearnaise.

4 oz. filet mignon topped with crabmeat, artichokes and bearnaise sauce, served with 2 lamb chops and red wine/shallot/mint sauce.

center cut 16 oz. filet mignon carved tableside with all the trimmings for a memorable dinner.

filet topped with jumbo crabmeat, artichokes, and bearnaise sauce, served with half lobster tail and cajun crawfish cream.

12 oz. prime cut top sirloin sauced with shallot/red wine sauce.

well-seasoned 14 oz. prime cut strip.

4 deliciously seasoned lamb chops grilled and served with a red wine/shallot/mint sauce.

tender baby rack of lamb seasoned with garlic butter, carved tableside, served with all the trimmings in a red wine/shallot/mint sauce.

14 oz. blackened ribeye served with a cajun cream sauce.