Copper Grill

Fresh greens, cucumber, mushrooms, purple oinions, tomato, handmade croutons and champagne vinaigrette.

Baby field greens, arugula, strawberries, mandarin oranges, spiced pecans and maytag bleu cheese. Drizzled with a balsamic reduction.

Tomatoes and fresh buffalo mozzarella cheese served atop a bed of mixed baby lettuces, Topped with crumbled feta drizzled with balsamic vinaigrette, a chiffonade of fresh basil.

Warm herb-encrusted French goat cheese, baby lettuces with sliced pears and garnished with toasted walnuts.

Crisp greens tossed with homemade croutons, shredded parmigiano reggiano, and our signature Caesar dressing.

Fresh Romaine Wedge with Caramelized Onions, Maytag Bleu Cheese, crisp Bacon and Tomato chop; served with Bleu Cheese Dressing.

Mixed Greens topped with Goat Cheese, asparagus, purple onion and avocado. Served with Chile-Lime Vinaigrette

Baby spinach, fresh green beans, purple onion, roasted new potatoes, toasted pine nuts drizzled with champagne vinaigrette and topped with a seared salmon filet.

Lump Crabmeat and Crawfish mixed with Sauteed bell peppers and shallots. Served with a tropical fruit salsa with a spicy remoulaude garnish.

Artisan bread brushed with garlic butter, topped with melted buffalo mozzerella, chopped arkansas tomatoes, fresh basil and balsamic reduction.

Lightly encrusted with pepper and sesame seeds, pan-seared, rare. Served with pickled ginger, wasabi and wasabi aioli.

Warm almond encrusted manchego cheese drizzled with hot garlic vinaigrette and served with garlic brushed baguette slices.

A blend of garden-fresh vegetables and creamy cheese with just a touch of jalapeno for spice. Served with crispy pita chips.

Buttermilk fried oysters presented on grilled baguettes topped with tomato jam, crispy apple-wood bacon chop, and sweet corn maque choux.

Mac and cheese balls encrusted in oriental bread crumbs and served with blackberry dipping sauce.

Shrimp with basil, aritchoke, tomatoes arugula, with mozzerella and parmesan. Wild Mushroom with caramlized onion and Cabrales Bleu cheese. Margherita with buffalo mozzarella, fresh basil and tomatoes. Grilled chicken with 3 cheeses, caramelized onions and jalapeno.

Your server will describe today's creation. Cup / Bowl

Grilled Oysters on the half shell with a fresh herb compound butter.

Grilled Shrimp presented with sauteed Garlic, caramelized onions, roasted red bell peppers and topped with Lemon Meuniere over a fried Andouille Goat cheese Grit cake.

Creole sauteed shrimp paired with fried green tomatoes topped with lump crab and drizzled with spicy remoulade

Grouper Filet treated with Horseradish and seasoned Panko Bread crumbs and Pan-sauteed. Served with creamy white cheddar mashed potatoes.

Salmon filet brushed with a honey Dijon marinade and served planked with rosemary roasted garlic fingerling potato medley. Or let your waiter know if you prefer a chargrilled version.

Treated with a hint of sesame oil and grilled rare. Served on a pool of orange-ginger sauce. Accompanied with a grilled vegetables.

Tenderloin of pork treated with a sweet-hot marinade and grilled. Served with white cheddar mashed potatoes. Complimented with 2 Buttermilk fried Shrimp.

The most tender cut of beef. Our beef is heavily aged Angus and hand-cut daily. Chargilled to perfectionand served with a rosemary roasted fingerling potatoes. Your choice of sauces: rosemary mushroom reduction, marsala or bearnaise.

A 13-ounce portion of this favorite, most flavorful steak. Chargrilled to perfection, served with creamy white cheddar mashed potatoes. Add a melted Maytag Bleu cheese crust for $1.75.

Butermilk battered fried shrimp served with creamed corn, shaved proscuitto, and spicy tomato marmalade; accompanied with creamy white cheddar mashed potatoes.

Flaky walleye encrusted with parmesan and panko, pan-sauteed, accompanied with goat cheese andouille grit cakes and red pepper coulis.

Saute of Shrimp with Caramelized Onions and roasted Red Bell Pepper with a creamy white wine sauce over White Cheddar Grits.

Chicken filled with spinach, herbed goat cheese, and mushrooms. Encrusted in Panko bread crumbs and finished in a hot oven. Drizzled with a mushroom ragout and served with garlic and white cheddar cheese grits.

Grilled and served over Andouille Goat Cheese Grit Cakes and topped with Tomato Jam and flash fried spinach.

Chicken Breast lightly treated with seasoned flour, pan-sauteed and served over buttered pasta with Shiitake Mushrooms then tossed with a light lemon caper sauce.

Apple smoked bacon, Arkansas tomatoes, melted provolone, arugula and garlic aioli.

Made from fresh ground chuck, hand-pattied and cooked to your specification.

Our ground chuck patty filled with roasted walnuts, bleu cheese, fresh herbs and butter.

Buttermilk Shrimp served in a warm tortilla shell with spicy Jicama or carrot slaw and Mexican Crema;

Your choice of American, cheddar, pepper jack or provolone.

Grilled breast of turkey, apple-smoked bacon, avocado, arugula and garlic aioli on toasted sour dough bread.