Dinner Menu Wednesday-Friday

Home / Dinner Menu Wednesday-Friday



 Cauliflower Margherita Pizza

12” Cauliflower pizza crust topped with marinara and mozzarella |14           

Additional toppings |.75 Each      Add Chicken |5     Add Shrimp |7                                         

Crab Claws

Deep fried crab claws served with cocktail sauce |13

Wings 6PC /9PC

Sanderson Farms wings served with choice of buffalo, teriyaki, or salt and vinegar |8 / 10                                                   

Bacon Wrapped Shrimp

6 grilled bacon wrapped shrimp glazed with homemade barbecue sauce |14

 Ahi Tuna Wonton Tacos

5 mini ahi tuna, mango salsa, sweet soy sauce, wasabi aioli |12

 Spinach & Artichoke Dip

Spinach and artichokes baked in a creamy dip, served with toasted French bread |8

 Fried Calamari

Buttermilk fried calamari served with pepperoncini peppers, balsamic reduction, and warm marinara |10                        

 Barbecue Chicken Pizza

Marinated Grilled chicken breast, homemade barbecue sauce, mozzarella cheese, fried onions and jalapeños on a grilled flatbread finished with white barbecue sauce|15                                                                            


 Entrée Salads

Additions     Chicken |5    Shrimp |8   Salmon|10

 House Salad

Spring lettuce with heirloom cherry tomatoes, cucumbers, cheddar cheese, red onions, and croutons |6                   

 Caesar Salad

Crisp romaine lettuce, parmesan cheese and homemade croutons topped with Caesar dressing |6

Cobb Salad

Spring lettuce, cucumber, heirloom cherry tomatoes, egg, avocado, pickled shallots, and crispy bacon served with whole grain mustard vinaigrette|7

 Autumn Apple Salad

Green apples, bacon crumbles, feta cheese, crunchy pecans, and dried cranberries over spring lettuce with maple-dijon vinaigrette|8

Chipotle Wedge                     

Crisp romaine wedge, parmesan cheese, Applewood smoked bacon, heirloom cherry tomatoes, boiled egg, and chipotle Caesar dressing |7

The Wedge

Iceberg wedge topped with gorgonzola blue cheese dressing, crispy bacon, balsamic reduction, fried onions & jalapeños and sliced heirloom cherry tomatoes | 8

 Balsamic Pear Salad

Spring lettuce, cranberries, sliced pear, red onion, toasted walnuts, and goat cheese served with balsamic vinaigrette | 7



 Seafood Gumbo Cup / Bowl                                  

Traditional dark roux gumbo loaded with seafood |5 / 9

 Soup of the Moment Cup / Bowl

Made fresh using seasonal ingredients |4 /6



 All entrees are served with choice of house or Caesar side salad

 Spinach & Artichoke Chicken

Spinach and artichoke baked chicken topped with parmesan breadcrumbs and Alfredo sauce, served over angel hair pasta \ 15

 Shrimp and Grits

Jumbo Gulf Shrimp sautéed with onions, peppers, and Tasso in Cajun spices, served over a cheesy grit cake and wilted spinach|18

 Beef Short Ribs

Braised beef short ribs finished with port wine reduction and cremini mushrooms, served over garlic mashed potatoes \ 30


Grilled Halibut finished with lemon-dill butter, served over garlic sautéed haricot verts and choice of potato |39

 Bourbon Salmon

Grilled bourbon glazed salmon served over garlic sautéed haricot verts and choice of potato |19

 Ribeye 10oz / 14oz / 16oz

Grilled Certified Angus beef, served with a baked/sweet potato and chef’s choice vegetables

|33 / 43 / 48

 Filet Mignon 6oz / 8oz/ 10oz

Grilled center-cut Certified Angus beef finished with truffle butter, served

with a baked/sweet potato and chef’s choice vegetables |33 / 39 /45



 Port Wine Demi Glacé |5

 Truffle Butter |4

 Green Peppercorn Sauce |5

 Pontchartrain Sauce |7

 Sautéed Onions’ |3

 Sautéed Port Wine Mushrooms |3

 Extra Signature Sauce |1


  Single Side

 Steamed Broccoli |3

 Steamed Asparagus |3

 Sautéed Spinach |3

 Creamed Spinach |5

 Sweet Potato |3



 Made fresh in house by our Pastry Chef |5


 Additional Fees

 Corkage |20


Split Plate |5

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