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

---