Shrimp Louisiana
Shrimp sautéed in our special Creole seasoning with stone ground corn grits, crawfish, andouille sausage & vegetable succotash.
Dinner and supper are both used to refer to the main meal of the day, and especially to that meal as eaten in the evening.
Shrimp sautéed in our special Creole seasoning with stone ground corn grits, crawfish, andouille sausage & vegetable succotash.
Fresh catch of the day served pan seared or blackened with choice of sauce; caramel citrus glaze, cherry peppercorn or lobster saffron cream sauce. Served with fresh vegetable & chef’s rice.
Scottish salmon encrusted with crispy potato straws. Risotto & fresh asparagus. Finished with a saffron infused lobster cream sauce.
Baked ground beef tenderloin topped with crispy onions, Bordeaux demi-glace, potato pancakes & vegetable.
Mahi Mahi prepared two ways: Encrusted in crispy onions with caramel citrus glaze or encrusted in pecans with vanilla praline sauce. Served with chef's rice & vegetables.
Seared Diver scallops drizzled with lemon butter. Served with risotto & fresh asparagus.
Breaded pork cutlet with mushroom demi-glace
Mashed potatoes & braised red cabbage
Grilled eight-ounce seasoned burger on house roll, crispy fried onions, melted cheddar cheese. House potato chips & warm bleu cheese dip. Whiskey BBQ sauce on request.
Stuffed with artichoke hearts, roasted red pepper, fresh spinach, Havarti, with chef’s rice & fresh vegetable