FRESHLY SHUCKED OYSTERS*
JUMBO SHRIMP COCKTAIL
Chilled jumbo shrimp served with a tangy cocktail sauce. Half dozen.
Cup 5 Bowl 6
GUMBO OF THE DAY
Robust versions of this traditional Louisiana soup.
Cup 4 / Bowl 5
Creamy potato, onion and corn chowder.
GORGONZOLA GARLIC BREAD
Gorgonzola cheese, fresh garlic and butter on toasted French bread.
Feta cheese, spinach, garlic, red peppers, panko and herbs.
SPINACH AND ARTICHOKE DIP
Served warm with house made pita chips.
PAN BLACKENED SCALLOPS
Fresh sea scallops, lightly dusted with spices and blackened in a white hot cast iron skillet.
SEARED JUMBO CRAB CAKE
With cajun mustard slaw .
FLASH FRIED CALAMARI
Lightly seasoned, served with Creole sauce.
Crispy hand battered oysters with Avery Island dressing.
BLACKENED TUNA WITH WASABI BALSAMIC REDUCTION
Sliced and served with fresh watermelon, cucumbers, and feta, topped with tobiko.
Steamed in a coconut basil broth, served with toast points.
Crispy hand battered bite-sized chicken, with mango barbecue sauce.
Crispy hand battered bite-sized shrimp, served with Avery Island dressing.
CRISPY CHEDDAR POTATO CAKES
Served with Creole sauce.
All Entrees Served with House Salad - Choice Of Ranch, Gorgonzola Vinaigrette, Balsamic Vinaigrette or Tomato Basil Vinaigrette / or Caesar Salad add $2
23 - 6oz / 27 - 8oz
Served with potato, fresh vegetable and choice of: gorgonzola butter, horseradish cream or bearnaise.
Served with potato, fresh vegetable and choice of: gorgonzola butter, horseradish cream or bearnaise. 14oz
NEW YORK SIRLOIN
Served with potato, fresh vegetable and choice of: gorgonzola butter, horseradish cream or bearnaise. 12oz
Pan Blackened +1 / Caramelized Onions +2 / Mushrooms +2 / Blue Cheese Crumbles +2 / Smoked Gouda Fondue +2 / Candied Bacon +2
BLACKENED TIPS & SCALLOPS
Lean tenderloin tips and fresh sea scallops pan blackened and served with mashed potatoes, vegetable and mango coulis.
NY SIRLOIN WITH CANDIED BACON & SMOKED GOUDA FONDUE
Grilled with cracked black pepper, topped with smoked gouda fondue and candied bacon, served with mashed potatoes and vegetable.
24 - 6oz / 28 - 8oz
TENDERLOIN WITH RED WINE REDUCTION, MUSHROOMS AND GORGONZOLA
Grilled tenderloin medallions and red wine pan sauce with gorgonzola crumbles served with mashed potatoes and vegetable
SWEET PEPPER GLAZED FAROE ISLAND SALMON
Over scallion rice and roasted cauliflower with spinach and roasted red peppers.
COD WITH SHERRY CRAB CREAM SAUCE
Baked Atlantic Cod with breadcrumbs and butter, served over mashed potatoes and vegetable.
Shrimp, scallops, and PEI mussels simmered in a rich tomato cream with sweet pea risotto.
NEW ORLEANS BARBECUE SHRIMP
Pan-seared jumbo shrimp in a traditional New Orleans barbecue sauce, served over cheesy grits and baby spinach.
Jumbo shrimp sautéed with garlic, red pepper, arugula, anchovies and balsamic vinegar, tossed with pappardelle and finished with fresh parmesan.
SESAME SHRIMP AND SCALLOPS
Stir-fried with snow peas, garlic, and rice in a sake soy sauce.
CREAMY TOMATO BASIL SHRIMP PASTA
Sautéed jumbo shrimp with garlic basil butter, tossed in tomato cream sauce with pappardelle, parmesan and fresh basil.
CARAMELIZED TUNA WITH A WARM ASIAN SLAW
Bluefin tuna pan-seared with brown sugar, over risotto cakes.
EAST MEETS WEST SCALLOPS
Pan-seared, over rice noodles and snow peas in a coconut cream with corn maque choux, a traditional Creole dish of braised corn, peppers, onion and garlic.
FISH AND CHIPS
Breaded and fried, served with cajun mustard slaw, shoestring fries and Avery Island dressing.
Jumbo shrimp, chicken breast, PEI mussels and spicy andouille sausage, pan-seared and simmered in a zesty Creole tomato sauce, tossed with rice or pasta.
Sautéed in a dark, Louisiana stew with onions, peppers, celery and garlic, served with rice.
Pan-seared with a pine nut crust topped with mushrooms in a sun dried tomato basil cream, served with mashed potatoes.
PAN ROASTED DUCK BREAST WITH MANGO CHUTNEY
Served sliced over cheddar potato cakes and sautéed spinach.
BUTTERNUT SQUASH RAVIOLI
Tender ravioli filled with butternut squash and parmesan cheese, tossed with spinach, gorgonzola, garlic and butter.
SEARED PORK CHOP WITH APPLE CIDER REDUCTION
Fourteen ounce bone in pork chop, with spiced butternut squash and sautéed spinach.
LAMB WITH RED PEPPER COULIS
Roasted Australian rack of lamb served sliced over asparagus and mashed butternut squash.
Eight ounce freshly ground sirloin burger served with fries and a choice of- gorgonzola crumbles, gouda fondue or cheddar.
House greens and arugula with artichoke hearts, sliced almonds, dried cranberries, crumbled feta and red onions; served with balsamic vinaigrette. Tips 21 / Scallops 24 / Shrimp 24 / Tuna 28 Salmon 26 / Chicken 18
Sweet Pea Risotto
Creamy Cheddar Cheese Grits
Shaved Brussel Sprout Slaw
Vegetable of the Day
Available Sunday - Friday (not available on Holidays or Graduation weekends) Served ala carte. Add House or Caesar Salad $2
5oz TENDERLOIN TIPS AND FONDUE
Grilled tenderloin tips with smoked gouda fondue, mashed potato and vegetable.
Grilled Andouille sausage link, caramelized onions and Cajun mustard slaw in a toasted pita, served with shoestring fries.
Choice of blackened with scallion crema, or fried with Avery Island dressing: with super slaw, mango salsa, and pickled onions, in a toasted pita, served with shoestring fries or Cajun mustard slaw.
SWEET PEPPER GLAZED BLACKENED CHICKEN
Served with mashed potatoes and vegetable.
Choice of fried oysters or fried shrimp with Avery Island Dressing and lettuce served with fries.
BAR MENU - HALF PORTIONS
Available Sunday- Friday (not available on Holidays or Graduation weekends) Served ala carte. Add a House or Caesar Salad for $2
New Orleans Barbecue Shrimp
Butternut Squash Ravioli
Creamy Shrimp Pasta
Fish and Chips
Garden Vegetable Risotto
Vegetarian 9 / Shrimp 12 / Scallops 16
CREAMY LEMON CHEESECAKE WITH RASPBERRY COULIS
Creamy homemade lemon cheesecake topped with raspberry coulis.
SEASONAL BREAD PUDDING
Ask your server for details
Coffee ice cream in a chocolate cookie crust with chocolate sauce and whipped cream.
WARM MOLTEN CHOCOLATE CAKE
An individual rich molten chocolate cake topped with vanilla ice cream.
CHOCOLATE MOUSE CHEESECAKE
A rich, velvety chocolate mousse blended into a creamy cheesecake.
BLUEBERRY CARROT CAKE
Rich carrot cake filled with blueberries, topped with lemon scented cream cheese frosting.
MAPLE CREME BRULEE
Rich maple custard topped with caramelized maple sugar.
KEY LIME PIE
A cool, crisp Florida favorite in a graham cracker crust topped with whipped cream.