calamari lightly fried then tossed with garlic, green. red, and pepperoncini peppers, and served with marinara and cajun aioli.

our mixture of black beans, peppers, and nonions. served on a bed of sweet on a bhed of sweet red chili sauce.

large wings fried and then coated with our hot and spicy wing sauce. served with celery and homemade bleu cheese dressing, please allow ten minutes

chef's daily selection.

cheddar cheese and bacon. served with sour cream.

mussels served with a broth of garlic, white wine, red pepper, and butter.

mashed potatoes seasoned with onilon, cheddar cheese, and green chilies then breaded and lightly fried. served with horseradish sauce.

crabmeat blended with onions, seasoned breadcrumbs, and blackened spices then sauteed, served with cajun aioli and dill remoulade.

pan-seared rare yellowfin tuna encrusted in cracked peppercoms. served on black-eyed pea, smoked bacon cassoulet.

shredded roasted chicken with latino spices, fresh green chiles, and black beans. served with pico de gallo and guacamole.

a rich vegtetarial blend of mushrooms, onions, and mediterranean spices.

warm brie on mixed greens with mandarin oranges, pistachios, and cranberry white balsamic vinaigrette.

romaine lettuce tossed with a sun-dried tomato vinaigrette. topped with basil seasoned fried goat cheese, roasted red peppers, and toasted walnuts.

our house caesar with the addition of smoked bacon and spicy almonds.

romaine lettuce tossed with traditional caesar dressing-topped with our own herb croutons and parmesan cheese.

fresh field greens, julienne carrots, daikon, and parmesan cheese.

chef's whim.

field greens, feta cheese, tomatoes, black olives, red onions. tossed with a balsamic vinaigrette; add a grilled chicken breast to any salad $3.00

field greens, tomatoes, onions, peanuts and baby corn. tossed with a sesame soy vinaigrette.

a zesty mix of red beans, onions, celery, and zucchini; dishes low in saturated fat $2.50 split charge on all entrees; add grilled andouile sausage $3.00

grilled marinated grouper with a light citrus sauce. served with rice and vegetables.

ginger, citrus, and soy marinated fillet topped with pickled ginger. served with rice and vegetables.

grilled twelve ounce top sirloin topped with garlic chive butter. served with mashed potatoes and vegetables.

chicken breast dredged in flour and sauteed with prosciutto, spinach, and onions in a roasted red pepper veloute sauce. served over rice and topped with brie.

shrimp simmered in a authentic rich etouffee sauce served on a bed of wild rice.

grilled pork tenderioin medallions smothered in rich wild mushroom forest sauce. served with mashed potatoes and vegetables.

a large flour tortilla filled with mesquite seasoned peppers, onions, and cheese with your choice of chicken, flank steak, or a vegetarian black bean mix. served with a side of guacamole and sweet chili sauce.

grilled eight ounce filet topped with demi-glace and hollandaise sauce. served with mashed potatoes and vegetables.

spiced with nutmeg and cracked black pepper. accompanied by dill remoulade. served with rice and vegetables; dishes low in saturated fat $2.50 split charge on all entrees

ask your server for selections.