Dinner
Appetizers
Blue Cakes - Louisiana Style!
Broiled – Served Sizzlin!
Eggplant Orleans
Medallions of eggplant penned and topped with lump crabmeat and lemon cream.
Bacon Wrapped Scallops
Three Sea Scallops over spinach, vidalia onions, and grilled artichoke hearts with citrus beurre blanc.
Gulf Oysters Brochette
Five Bacon Wrapped and deep-fried set on traditional Meuinere sauce.
Trio
Shrimp Remoulade, Broiled Crab Cake, and Artichoke with Crabmeat Ravigote. Served with deviled egg.
Oysters Pablo
Six baked oysters with spinach, chipotle peppers, and shallots with tequila and romano cheese sauce.
Fried Calamari
Chili dusted, flash fryed, with our smoked tomato jalepeno tartar sauce served with thai chili sauce.
Crabmeat Ravigote
Colossal Jumbo Lump and a Caper Horseradish
BBQ Shrimp & Grits
Spicy Jumbo Shrimp Set on a Fried Grits & Corn Salsa
Soups
Cup | Bowl
Seafood Gumbo
A rich blend of gulf and Louisiana seafood with a touch of smokey andouille and steamed rice
Turtle Soup
A house favorite with chopped egg and a hint of sherry
Soup Of The Day
Ask about Chef Pat's Soup Of The Day!
Salads
Honey Mustard, Ranch, Balsamic Vingarette, Creole Vingarette, Thousand Island, Bleu Cheese, Asian Vingarette, and Caesar.
House Salad
Romaine, Iceberg, and Assorted Seasonal Greens with Bermuda Onion and Grape Tomatoes topped with Croutons and choice of Dressing.
Spinach Salad
Fresh Spinach, Red Onions, Boiled Eggs, Bacon Bits, and a Warm Drizzle – Pat's Favorite
Caesar Salad
Traditional creamy dressing with crisp romaine, croutons, and shaved Parmesan
Extras
Add Grilled Chicken Breast
Add Grilled Shrimp
Tomato & Vidalia Onion Salad
Sliced Tomato with slices of sweet vidalia onion and your choice of dressing.
Wedge Salad
Classic steakhouse iceberg wedge with bleu cheese dressing.
Entrees
Au Poivre Sauce | Hollandaise Sauce | Jumbo-Lump Crabmeat | Shrimp | Bernaise Sauce
Petit Filet
8 oz. Petit Cut of our Tenderlion Broiled to Perfection.
Filet
11oz. Choice Filet – The tenderest of cuts served on a sizzlin' plates.
Ribeye
Marbled 16oz. Chicago Black Angus – Cooked to your specifications.
USDA Prime New York Strip
Chef Pat's Favorite – 16 oz... Served Sizzlin'
Char Grilled Quail
Louisiana Quail grilled with a touch of Lemon Butter.
Cowboy
22-24oz. Bone On Ribeye, Served Sizzlin'
Lamb Chops
Prime Colorado Lamb Rack – Broiled
BBQ Spare Ribs
Slow Cooked then Grilled over an Open Flame.
Stuffed Chicken
Bone In Chicken Breast stuffed with our Herbal Creamcheese.
Mixed Grill
Two Louisiana Grilled Quail and Two Colorado Lamb Chops off of the rack.
Shrimp Remoulade
Fish & Shellfish
Pompano
House Favorite! Pan-Sauteed with Jumbo Lump Crabmeat and Citrus Beurre Blanc.
Pecan-Encrusted Catfish Meuinere
Broiled Filet topped with dark Meuniere and Roasted Pecans.
Gulf Fish Almondine
New Orleans Classic with Fresh Fish of the Day Meuniere Sauce and Toasted Almonds.
Five Bacon-Wrapped Shrimp
With a pepper jelly glaze
Grilled Shrimp
with Chimichurri
Grilled Yellow Fin Tuna
Grilled Rare Served with Grilled Shrimp and our Soy Lime Vinaigrette.
Sides
Potatoes Au Gratin
Brussel Sprouts
with Vidalia Onions and Bacon
Creamed Spinach
Grilled Asparagus with Hollandaise
Sweet Potato Casserole
with Pecan Crust
Seafood Mirliton Dressing
made with Shrimp, Crabmeat, and Crawfish.
Corn & Cheese Grits
Garlic Mashed Potatoes
Sauteed Spinach with Onions
Baked Potato - Loaded
Homemade French Fries
Fresh Steamed Broccoli
Baked Macaroni & Cheese
Desserts
White Chocolate Bread Pudding
Drizzled with Warm, White Chocolate Sauce. New Orleans Tradition with Whiskey Sauce.
Creme Brulet topped with Berries
Flourless Chocolate Pyramid
with Berries and Raspberry Coulis
Debi's Key Lime Pie
with Macadamia Nut Crust
Fresh Berries & Sweet Cream
Ice Cream Scoop
Vanilla, Chocolate, and Peppermint
New Orleans Bread Pudding with Whiskey Sauce
Ooey Gooey Cake