Asparagus Parmesan

jumbo asparagus encrusted with parmesan, garnished with crab meat and tomatoes

Coquille St. Jacques

sea scallops and shrimp baked in mushroom crème surrounded by duchese potatoes

Artichoke Claremont

whole artichoke served with tomato-hollandaise for leaf dipping

Crab Cake

broiled and served with cholula remoulade sauce

Traditional French Onion Soup

Lobster Bisque

Shrimp and Grits

gulf shrimp sautéed with chardonnay, garlic, onions and three colored pepper, surrounding homemade grits topped with hollandaise sauce

Portobello Mushroom

slow roasted tenderloin stuffed in portobello mushroom quarters, topped with plum sauce accompanied by asian slaw

Tomato Sunrise

beefsteak tomatoes, goat cheese, mixed greens, red onion, gorgonzola, striped with peach balsamic glaze

Strawberry Salad

baby spinach tossed with fresh strawberries, sugar pecans and strawberry vinaigrette

Crab Salad

blue crab, avocado, mango, tomato and basil

Caesar Salad

baby romaine lettuce hearts tossed in caesar dressing and served with homemade croutons

House Salad

bib lettuce, cucumber, tomato, black olive and creamy lime dressing

Fettuccini Alfredo with Grilled Chicken

Chicken on Fire

grilled chicken topped with melted provolone cheese, caramelized onions and serrano peppers

Chicken Marsala

sautéed chicken topped with sautéed mushrooms and marsala wine reduction

Red Snapper Charlie Brown

gulf red snapper lightly breaded and topped with sautéed mushrooms, artichokes and crab meat, finished with a brown butter sauce

Blackened Scallop Fettuccini

blackened sea scallops served on a bed of fettuccini alfredo

Shrimp and Scallop Victoria

shrimp and scallops sautéed with mushrooms and scallions, finished with a paprika crème sauce and served on angel hair pasta

Red Snapper with Shrimp and Crabmeat

pan seared gulf red snapper topped with shrimp, crabmeat and béarnaise sauce

Soft Shell Crab Oscar

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

Crab Cake Dinner

two maryland style jumbo lump crab cakes served with cholula remoulade sauce

Capellini Aspen

gulf shrimp, scallops, and lump blue crab sautéed with fresh asparagus, sun-dried tomatoes, mushrooms, basil and garlic, finished in a chardonnay sauce

Veal New Orleans

delicate veal sautéed in a light breading, topped with béarnaise sauce and lobster tail meat

Veal Piccata

veal dipped in egg, sautéed and topped with a lemon butter caper sauce

Veal Marsala

delicate veal sautéed in a light breading, topped with sautéed mushrooms and marsala wine reduction

New Zealand Lamb Chops

marinated in rosemary, thyme and garlic. grilled and served with au poivre sauce

Filet Au Poivre

center cut tenderloin topped with sautéed black peppercorns in crème

Portly Ribeye

generous ribeye marinated in port wine and gratineed with gorgonzola cheese

Ribeye with Shrimp and Crabmeat

hand cut black angus ribeye topped with gulf shrimp and lump crabmeat finished with béarnaise sauce

New York Strip Maitre 'D Butter

new york strip topped with garlic chardonnay herb butter

Steak Diane

tenderloin medallions topped with cognac creme accented with black peppercorns and mushrooms

Filet Dijonaise

black angus filet topped with a dijon cream sauce and sautéed crawfish tails and green onion

Fresh Berries with Gran Marnier Sabayon

fresh whipped cream topped with blended egg yolk, lemon zest and gran marnier with an array of fresh berries

Creme Brulee

egg, cream, whole vanilla bean with caramelized sugar

White Chocolate Mousse

belgian white chocolate "mousse" in a chocolate graham cracker crust

Apfel

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 Foster

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

Big Ole Chocolate Cake