chef tony's interpretation of the new orleans favorite. Folks drive from new orleans to remember how it should bel with crawfish

3 of chef tony's maryland style cakes loaded with sweet crab meat & topped with light lemon butter sauce

the traditional recipe served hot

our signature prime rib sliced thin and pan seared to your order. We present this atop a bed of mixed greens and finish it with our home made blue cheese dressing

we marinate a large chicken breast in our own recipe before we char-grill it and slice it thin. Served on a bed of mixed greens and drizzled with our own creamy ranch dressing

aged 21 days, seasoned and slow roasted in our special oven. Bill patrick (formerly epicurious) says it's the best he's ever had. You'll think so too

12oz rib-eye steak trimmed close and served to your liking

the most flavored of all the cuts. Cut thick & seared to perfection to lock in the flavor

our slow roasted prime rib seasoned with creole spices and topped with a crawfish & creole cream sauce

18 - 20oz boneless rib-eye steak for the heartiest steak lover

center cut petite filet mignon, grilled and topped with jumbo lump crabmeat. Finished with a tangy lemon butter sauce

fresh gulf redfish that is pan sauteed & accented with our special seasoning blend. We top it with jumbo lump crabmeat & finish it with a tangy lemon butter sauce

tender shrimp delicately grilled to perfection & topped with tangy lemon butter sauce

tender boneless chicken breast grilled with a dijon mustard sauce

seasoned boneless chicken breast grilled & topped with crawfish tails & a creole cream sauce