filled with shrimp, and cream cheese stuffing; deep-fried and served with Ranch dressing

wrapped in fresh spinach with herbed garlic butter

thinly sliced sweet onions fried light and crispy

sauteed in spicy barbecue lemon sauce

petite calamari lightly fried and served with ancho aiola sauce

lump crabmeat stuffed mushroom caps

with shrimp and mushrooms in a cream sauce

fresh spinach, smothered with smoked bacon and glazed with hollandaise topped with parmesan cheese

with hot garlic butter and parmesan cheese

pan-sauteed and served atop creamy sweet red ball pepper. Parmesan sauce

thinly sliced spicy rare tuna served with wasabi and pickled ginger

fried green tomatoes with sauteed jumbo lump crab in between, and garnished with creole sauce

a rich southern louisiana specialty

fresh boiled and peeled shrimp served with homemade red sauce

stacked salad of fresh gulf shrimp and spicy creole remoulade sauce or creole mayonaise

served with fresh asparagus and mixed greens

on fresh greens with parmesan Ranch dressing

with honey dijon vinegrette

tossed with warm cider tasso ham dressing with roasted chicken breast

tommy's house-made caesar dressing tossed with Romaine lettuce, herbed croutons, and parmesan cheese

fresh, seasonal vegetables, served grilled, steamed, sauteed and smothered

filled with shrimp dressing and wrapped in pecan smoked bacon

sprinkled with tommy's seafood seasoning, served with lemon cream

grilled rainbow trout, broiled fresh fish, blackened tuna, grilled shrimp, and baked stuffed shrimp served with fresh vegetables with lemon cream

broiled fresh fish, served with a creamy white wine sauce with shrimp and mushrooms

lightly dusted in parmesan cheese, sauteed and glazed with artichoke hollandaise

fresh fish classically prepared with fresh lemon juice, parsley and beurre noiselte

files filled with lump crab dressing and served with lemon cream

served with lemon cream can be prepared with meuniere sauce

an extravaganzo of fresh fish, crawfish, oysters, crawfish boulettes, shrimp, stuffed jalapenos, and stuffed shrimp, deep-fried until golden and served with French fries, jambalaya tartar sauce and homemade red sauce

sauteed salmon served with baby greens and roasted shallot vinaigrette

panko breadcrumb and horseradish encrusted salmon topped with fresh dill, cucumber and yogurt sauce

"poisson du jour" with a sweet pecan parmesan crust sauteed to a golden brown

fresh yellowfin tuna, blackened and smothered with shrimp etouffee

dredged in toasted black and white resame seeds served with Asian dressing

served with lemon cream

made with fresh garlic butter, and tossed in a cream sauce scented with sweet vermouth, served over la bella linguini

large, spicy shrimp served with French fries

fresh fish pan sauteed with mushrooms and served with a piquani lemon cream sauce

atop a bed of steamed white rice served with a fresh mango salsa

phyllo wrapped salmon stuffed with fresh braised spinach served in a spicy ginger coconut sauce

two medallions wrapped in pecan smoked bacon, topped individually with dill hollandaise and port wine sauce

stuffed quail, tenderloin of beef, and venison sausage with pomegranate sage demi-glace (all entrees above topped with herb butter and served with baked potato and two fresh vegetables)

open flame grilled with rosemary mini demi-glace (all entrees above topped with herb butter and served with baked potato and two fresh vegetables)

stuffed with herbed goat cheese with port wine sauce (all entrees above topped with herb butter and served with baked potato and two fresh vegetables)

stuffed with wild rice, roasted pecans, and andouille sausage served with port wine sauce (all entrees above topped with herb butter and served with baked potato and two fresh vegetables)

with fresh vegetables (all entrees above topped with herb butter and served with baked potato and two fresh vegetables)

choose the size that fits you, 8 oz minimum, 2 oz increments (all entrees above topped with herb butter and served with baked potato and two fresh vegetables) (Per Ounce)

(all entrees above topped with herb butter and served with baked potato and two fresh vegetables)

frenched to the eye (all entrees above topped with herb butter and served with baked potato and two fresh vegetables)

blackening reasoning and seared on a very hot grill and served with creole sauce (all entrees above topped with herb butter and served with baked potato and two fresh vegetables)

fresh black pepper encrusted steak served with a creamy cognac demi-glace