Our Menu

With Chef’s deviled cocktail sauce

Velvety stew of sweet crab, roasted corn and cream, paired with Conundrum, White Blend, California

Wedge of crisp Iceberg topped with Neuske’s bacon, Iowa blue cheese, tomatoes, and a spicy herb vinaigrette, paired with Avissi, Prosecco, Italy

With freshly made croutons, anchovies, shaved Parmesan, and a zesty Caesar dressing, paired with Via Alpina, Pinot Grigio, Italy

Enhanced by our signature seasoning and broiled to your desired temperature, paired with Evesham Wood, Pinot Noir, Willamette Valley, OR

Center-cut 6 oz. filet of beef with a 4 oz. succulent coldwater lobster tail brushed with garlic butter, paired with The Prisoner, Red Blend, California

Paired with Katherine Goldschmidt, Cabernet Sauvignon, Alexander Valley

Paired with Mondavi, Cabernet Sauvignon, Napa

With Chef’s deviled cocktail sauce

Velvety stew of sweet crab, roasted corn and cream - Conundrum, White Blend, California

Wedge of crisp Iceberg topped with Neuske’s bacon, Iowa blue cheese, tomatoes, and a spicy herb vinaigrette - Avissi, Prosecco, Italy

With freshly made croutons, anchovies, shaved Parmesan, and a zesty Caesar dressing - Via Alpina, Pinot Grigio, Italy

Enhanced by our signature seasoning and broiled to your
desired temperature
Pessimist, Red Blend, California

Succulent fried pecan-crusted chicken breast, with Chef’s
special lemon pecan butter sauce
Sonoma-Cutrer, Chardonnay, California

Hand carved and served with a rich jus and creamy
horseradish sauce
Silver Palm, Cabernet Sauvignon, California

Five blackened U-12 shrimp over linguine tossed in our creamy Pontchartrain sauce, topped with diced tomatoes and scallions Conundrum, White Blend, California

Filet of salmon topped with lump crab, shrimp, and Béarnaise sauce
Mohua, Sauvignon Blanc, New Zealand

Please call or ask your server for today’s Seafood Feature!

Sesame-crusted and served over mixed greens with spicy wasabi, ginger, and soy sauce

Crispy golden-brown calamari served with flash-fried spinach, spicy mustard and sweet chili sauce

Creamy dip with lobster, shrimp, sweet onions, and garlic crostinis for dipping

Four house-made roasted meatballs made from locally sourced ground Wagyu beef, covered in our creamy peppercorn sauce

Four wild-caught jumbo shrimp with  a spicy deviled cocktail sauce

Serious crab cake made with giant lumps of Blue Crab with old-fashioned tartar sauce

Velvety stew of sweet crab, roasted corn and cream

Wedge of crisp Iceberg topped with Neuske’s bacon, Iowa blue cheese, tomatoes, and a spicy herb vinaigrette

With freshly made croutons, anchovies, shaved Parmesan, and a zesty Caesar dressing

Harmonious beef broth of reduced red wine and onion, complemented with crostini and melted Swiss

Baby spinach topped with toasted pecans, blue cheese crumbles, tangerines, onions, and a hot bacon dressing

Julienned medley of carrots, zucchini, yellow squash, and red onion, with chopped broccoli, stir fried and finished with a Thai chili glaze

These delectable pockets of pasta are sautéed with grape tomatoes and spinach, then finished with a lemon beurre blanc

with Béarnaise on the side

with Ranch on the side

with signature seasoning (lobster tail NOT included, please see Add Ons below)

7 oz. Topped with sautéed shrimp, lump crab meat and Béarnaise sauce

7 oz. Topped with shrimp, crawfish,
and a creamy Pontchartrain sauce

7 oz.

7 oz.

7 oz. Served with a creamy peppercorn sauce on the side

14 oz

16 oz.

12 oz. Served with buttery pistachio-mustard sauce and roasted garlic Parmesan mashed potatoes

A 24-hour brined and signature-seasoned 16 oz. pork chop, oven-roasted and complemented with our cranberry demi. Served with garlic Parmesan mashed potatoes

Succulent fried pecan-crusted chicken breast, served with Parmesan mashed potatoes and complemented with Chef’s special lemon pecan butter sauce

With creamy peppercorn sauce

Sautéed shrimp, lump crab, and Bearnaise sauce

Sautéed shrimp, crawfish, crab, and a creamy Pontchartrain sauce

Market Price

Sesame-crusted Ahi tuna served with roasted garlic Parmesan mashed potatoes, tamari wine sauce and wasabi

Filet of salmon topped with lump crab, shrimp, and Béarnaise sauce over roasted garlic Parmesan mashed potatoes and sautéed vegetables

Pan-seared halibut filet complemented with Chef’s signature macadamia crust, served with Parmesan mashed potatoes, grilled asparagus, and lemon beurre blanc

Five blackened U-12 Gulf of Mexico shrimp over linguine tossed in our creamy Pontchartrain sauce, topped with diced tomatoes and scallions

One topped with spicy mustard, and the other with house-made tartar sauce. Served with garlic Parmesan mashed potatoes and grilled asparagus

Market Price | A rich and succulent lobster tail brushed with lemon and garlic butter and served with your choice of side (Ask your server for sizes.)

Blackened pan-seared Sea Bass topped with crawfish tails, crabmeat, shrimp, and our creamy Pontchartrain sauce. Served with roasted garlic Parmesan mashed potatoes and grilled asparagus

With blue cheese sauce, bacon, and chives

Topped with melted cheddar, bacon, sour cream, and chives

Served with Thai chili sauce

Drizzled with our house Béarnaise

Thinly sliced Prime Rib, served hot off the griddle on a toasted hoagie roll, topped with caramelized onions and melted provolone. Creamy horseradish and au jus on the side, comes with fries

Crispy golden brown calamari served with flash fried spinach, spicy mustard and sweet chili sauce

With bacon, cheese, lettuce, tomato, onion, and mayo. Served with fries

Topped with pico de gallo and scallions

Deep Eddy Lemon Vodka, blueberry liqueur and ginger beer

Absolut Vodka, Chambord, pineapple, lime juice, simple syrup, topped with Zardetto Prosecco

Drumshanbo Irish Gin, St-Germain Elderflower, lime juice, blackberry simple syrup

Casa Noble Reposado Tequila, Cointreau, house-made sweet & sour, served up

Jameson Irish Whiskey, house-made sweet & sour, splash pineapple

High West Double Rye, brown sugar simple syrup and a dash of bitters

Monkey Shoulder Scotch, Cherry Heering, Carpano Antica and blood orange juice

Jefferson's Bourbon, bacon-infused maple syrup, orange bitters

Creamy dip with lobster, shrimp, and sweet onions

Sesame-crusted and served over mixed greens with spicy wasabi, ginger, and soy sauce

Four wild-caught jumbo shrimp with
 a spicy deviled cocktail sauce

With anchovies, shaved Parmesan, and a zesty Caesar dressing

Baby spinach topped with toasted pecans, blue cheese crumbles, tangerines, onions, and a hot bacon dressing

Wedge of crisp Iceberg topped with Neuske’s bacon, Iowa blue cheese, tomatoes, and a spicy herb vinaigrette

Julienned medley of carrots, zucchini, yellow squash, and red onion,with chopped broccoli, stir fried and finished with a Thai chili glaze

with Béarnaise on the side

7 oz. Topped with sautéed shrimp, lump crab meat, and Béarnaise sauce

with signature seasoning

14 oz.

16 oz.

A 24-hour brined and signature seasoned 16 oz. pork chop, oven roasted, complemented with our cranberry demi and served with garlic Parmesan mashed potatoes

Sautéed shrimp, lump crab, and Béarnaise sauce

Market Price

Sesame-crusted Ahi tuna served with roasted garlic Parmesan mashed potatoes, tamari wine sauce and wasabi

Filet of salmon topped with lump crab, shrimp, and Béarnaise sauce over roasted garlic Parmesan mashed potatoes and sautéed vegetables

Blackened pan-seared Sea Bass topped with crawfish tails, crabmeat, shrimp, and our lemon beurre blanc sauce. Served with roasted garlic Parmesan mashed potatoes and grilled asparagus

Market Price |
A rich and succulent lobster tail brushed with lemon and garlic butter. Served with your choice of side. (Ask your server for sizes)

Tart Key Lime custard with a graham cracker crust, served with fresh whipped cream and garnished with a lime slice

Vanilla bean cream custard with a
caramelized sugar coating, berry garnish

Classic velvety cheesecake with a buttery graham cracker crust, topped with blueberry compote

Four-layer chocolate cake with a caramel
butter cream topping. Garnished with sliced
almonds, caramel sauce and chocolate syrup

Four layers of moist cake made with
grated carrots, crushed pineapple and pecans.
Topped with house-made cream cheese icing,
candied pecans and a warm Tuaca infused
butterscotch sauce

Ask your server for today’s selection

Ask your server for today’s selection

Brandy, Kahlua, crème de cacao
and Nocello with fresh brewed coffee and whipped cream

Chambord, Trader Vic’s Macadamia
Liqueur, splash of cream

Absolut Vanilla, Double Chocolate Liqueur, White Crème de Cacao, Bailey's Irish Cream, chocolate drizzled glass