Starters
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
Soup
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
Entrées
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
Halibut
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
Accompaniments
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
Desserts
Made fresh in house by our Pastry Chef |5
Additional Fees
Corkage |20
Split Plate |5
