Intros
Buddies Seafood Bread14,00 $
Spinach & Artichoke Dip13,00 $
Crab Cakes24,00 $
Brisket Bombs14,00 $
Grilled Oysters
Seared Tuna Tataki15,00 $
Crab & Corn Bisque14,00 $
Greens
Iceberg Wedge10,00 $
crumbled bleu cheese, bacon, tomatoes
Spinach Salad8,00 $
feta cheese, candied pecans, strawberries, wontons, strawberry vinaigrette
Caesar Salad7,00 $
shaved parmesan, romaine, wontons, tomatoes
Caprese Salad8,00 $
tomatoes, fresh mozzarella, sea salt, cracked pepper, balsamic, fresh basil
Spring Green Garden Salad6,00 $
cucumbers, tomatoes, feta, onions, wontons, pepper jelly vinaigrette
Sides
Cheesy Mashed Potatoes6,00 $
Sweet Potato6,00 $
Broccolini6,00 $
Seasoned Fries6,00 $
Signature Sides
Crab & Mozzarella Mac16,00 $
Seafood Potato13,00 $
Smoked Gouda Mac9,00 $
Sautéed Asparagus8,00 $
Creamed Spinach9,00 $
Sweet Tater Crunch8,00 $
USDA Prime Cuts
Served with a side & our spring green salad tossed in our homemade pepper jelly vinaigrette. Signature sides & salad options are an additional charge. Special request cuts are welcomed. Filet Mignons and Strips cooked over medium will be butterflied unless requested otherwise.
Ribeye48,00 $
Filet Mignon42,00 $
Featured Steak of the Moment
New York Strip49,00 $
Reinforcements
Bleu Cheese Crust8,50 $
Jumbo Lump Crab18,00 $
Sauteed Onions7,50 $
Bacon Wrapped Shrimp11,00 $
Mushroom Du Jour9,50 $
Creations
Crab & Eggplant Napoléon36,00 $
crab cake, shrimp and spinach capellini
Filet Mignon Stack39,00 $
crab cake, fried green tomato, bacon wrapped shrimp, mushroom du jour, creamed spinach
Cast Iron Redfish32,00 $
crawfish-smoked gouda sauce, broccolini
Pan Seared Salmon29,00 $
amaretto-pineapple glaze, candied pecans, mushroom jasmine rice, asparagus
BBQ Shrimp and Grits27,00 $
LA shrimp, garlic cheese grits
Crispy Chicken Parmesan27,00 $
fresh tomato sauce, shaved parmesan, capellini
Bone-In Pork Loin37,00 $
fresh chili glaze, sweet potato crunch
Featured Creation of the Moment
Chef's Bar
$150 per person minimum + 30% service fee. reservations required. meal discussion with the chefs