Crab Stuffed Shrimp (3) with Medallions au Poivre
Succulent filet of beef topped with a Dijon pepper sauce
Jumbo Louisiana Gulf Shrimp and Vegetable Kebobs
Giant shrimp skewered with seasonal vegetables, then grilled with a savory bourbon glaze
Seafood Newburg in a puff pastry shell
Succulent seafood, consisting of shrimp, scallops and crab, in a sherry cream sauce
Stuffed Salmon Florentine
Atlantic salmon stuffed with spinach, roasted red peppers and mascarpone cheese, served with a lemon dill sauce
Stuffed Sole Braciole Style
Succulent and flaky sole filled with a crab meat stuffing, made from jumbo lump crab meat, then rolled and topped with a Russian vodka sauce
Louisiana Gulf Shrimp Scampi
Beautiful jumbo shrimp, sauteed with garlic, white wine and butter sauce, and served over angel hair pasta
Caramelized Scallops
Juicy and plump U-10 scallops, sauteed, and topped with a Russian vodka sauce
Filet of Beef
USDA Select 8-oz filet, served with a mushroom demi sauce and 3 jumbo Louisiana Gulf Shrimp
Prime Rib Au Jus
USDA Select King Cut (16-oz) or Queen Cut (12-oz)
Chicken Fromage
Chicken Dusted with Asiago, Romano and Parmaesan cheeses, pan-fried and topped with tomato fileto sauce
Chicken ala Red Fern
A boneless breast of chicken stuffed with prosciutto, spinach and boursin cheese, topped with a champagne sauce
Wild Mushroom Stuffed Chicken Breast
Stuffed, boneless breast of chicken, topped with a chicken veloute sauce
Chicken Saltimbocca
Boneless breast of chicken stuffed with prosciutto a blend of Italian cheeses, rubbed with sage, topped with a Marsalla wine sauce
Chicken Cordon Bleu
Boneless chicken breast stuffed with Parma ham and Swiss cheese, topped with a chicken veloute sauce
Chicken Marsalla
Boneless breast of chicken, dredged in flour, pan-fried with a wild mushroom medley, topped with a Marsalla wine sauce
Chicken Romano
Succulent chicken breast dredged in flour and egg, rolled in Romano cheese, pan-fried, topped with a tomato fileto sauce
Chicken Vino Blanco
A House Specialty
Boneless breast of chicken dredged in flour, pan-fried, topped with a chicken veloute sauce, with sun-dried tomatoes, scallions, wild mushrooms, and garlic, with a hint of white wine and basil
Polo De Gallo
A Chef Specialty
Boneless breast of chicken stuffed with Parma ham, spinach, roasted red peppers, mozzarella cheese and herbs, baked, and topped with a white wine sauce
Roasted Bavarian Smoked Pork Loin
Roasted pork loin topped with a combination of escalloped apples and cinnamon
Center Cut "Black Pearl" Pork Chop
Succulent pork chop, stuffed with cranberry and raisin filling
Mushroom Turnovers
Pastry dough stuffed with ricotta cheese, wild mushrooms, herbs and garlic, and baked until golden brown
Key West Potatoes
Redskin potatoes sauteed with seasonal vegetables, garlic and cilantro, splashed with lime, and topped with shredded cheddar cheese, served with teriyaki sauce and sour cream
Apple Stuffed Chicken Breast
Boneless, skinless chicken breast stuffed with tart apples, provolone cheese and shallots, baked with a light breadcrumb coating and topped with rich, sweet pecan cream sauce
Bourbon Pecan Chicken
A pecan-breaded chicken breast, grilled to perfection, topped with a rich bourbon sauce
Steak Diane
Tender sirloin steak coated with Dijon mustard, grilled with a hint of brandy, served with a red wine Dijon cream sauce
Crab Stuffed Filet Mignon
Filet mignon stuffed with succulent crab, grilled to perfection, served with a whiskey peppercorn sauce.
Filet Mignon
Grilled to perfection, served with a whiskey peppercorn sauce
Our menu can be customized to suit your preferences or needs.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
