Tailgaters Sports Bar & Grill

Pan seared sesame seed ahi tuna over greens.

Homemade crab cake with our swamp rub topped with a poached egg and our brandy lobster sauce.

Yep the real ones like in bourgogne. Baked with butter garlic and parsley.

Pan tossed with white wine onion and parsley. Simply delicious.

Jumbo shrimp cocktail and sliced granny smith apple covered with our mango salsa.

Your choice cajun crab, lobster bisque, french onion, clam chowder, mixed vegetable. All served in french bread bowl.

A demi-tasse of three of our soups.

Fresh crisp lettuce topped with shredded pecan bacon and gorgonzola crumbles. Blue cheese might be your sauce.

Banana peppers, sliced black olives, diced tomatoes and american cheese with sauteed jumbo shrimp and diced chicken deglazed with jack daniels on top of crisp lettuce.

Mixed green salad topped with sliced fresh strawberry, diced mango, diced pineapple, pecan nuts and mozzarella cheese and topped with a balsamic glaze.

Hearts of romaine, croutons and aged parmesan cheese tossed in creamy caesar dressing.

Add blackened chicken breast.

Add blackened grilled salmon.

Add jumbo shrimp.

Add blackened scallops.

Grilled chicken tossed with sun dried tomato and roasted mushroom and artichoke over penne pasta in fresh alfredo sauce.

A perfect mix of crabmeat and scallops pan sauteed with olive oil and our horny dust tossed in a creamy gorgonzola cheese sauce and sun dried tomato sauce with farfalle.

We take mussels, scallops and jumbo shrimps, cook them with french wine, dusted with Horny dust rub and served on top of penne covered with fresh alfredo sauce.

Caramelized onions, mushrooms and green bell peppers with 1/2lb of prime meat and marinara sauce over penne pasta and finished with parmesan cheese.

Diced lobster pan sauteed with onion, and mushrooms deglazed with pernod. Covered with creamy tomato sauce mixed with farfalle.

Sliced sausage of the week tossed in tomato alfredo sauce mixed with penne pasta.

The simplest flavor of the sea for this fillet grilled with our horny dust rub and topped with mango, pineapple, mint green pepper salsa deglazed with rum and served with plantains.

A French classic for a key largo fillet slowly baked with white wine and herbs wrapped in parchment paper to seal all of the flavor served with asparagus wrapped in bacon.

Filet of wild caught red snapper grilled and topped with our mediterranean tomato sauce. Served with asparagus and french bread.

The top seafood combination in one dish. Lobster tail, jumbo shrimp and jumbo scallops. Grilled with garlic butter sauce and our famous swamp rub. Served with cajun rice and corn.

Signature dish, clam sauce topped with grilled asparagus topped with pan seared sesame seed ahi tuna and our famous flounder roulade with mango and vanilla vodka.

Perfectly grilled salmon blackened with our moonshine rub deglazed with southern comfort served with asparagus, cajun rice and sun dried tomato.

Pan grilled red snapper with our bayou gold rub topped with soy strawberry served with plantains and mango salsa.

A nice filet of wild caught grouper dusted with olive oil and our bayou gold rub then cover with our pecans, parmesan cheese bread crumbs and parsley. All baked and served with asparagus and baked potatoes.

Our version of the louisiana favorite is over homemade creole cajun rice with andouille, mushrooms and bell pepper mix, chicken, shrimp and alligator mix with our swamp rub.

Breast of chicken marinated with moonshine rub. Topped with sliced granny smith apple and our gorgonzola sauce served with asparagus and baked potatoes.

The best piece of the beef wrapped with the smoked pecan bacon topped with crab meat and covered with our homemade bearnaise sauce. Incredibly flavorful and tender. Served with asparagus and baked potatoes.

Chef lolo robust mouth watering mixture of crawfish, crabmeat, alligator, and ouille and mixed vegetables in a thick olive oil roux. Topped with rice.

The most tender cut of beef covered with our homemade bayou gold hollandaise sauce with crawfish tail served with asparagus and baked potatoes.

Jumbo scallops dusted with our moonshine rub and wrapped with pecan bacon served with asparagus and cajun rice.

A classic dessert with a dash of grand marnier.

Fresh strawberry carmelized with darkrum on top of vanilla cream.