Romaine lettuce tossed in our honey mustard dressing. Topped with mandarin oranges, toasted almonds, teriyaki chicken.

Mixed greens tossed in the chef's herb vinaigrette, topped with seasoned sliced beef and bleu cheese crumbles.

Our traditional Caesar salad garlic croutons and fresh Parmesan.

Hand-battered fried green tomatoes and bits of crispy. Ham on a bed of mixed greens topped with crumbled bleu cheese dressing.

Tossed with field greens and the chef's herb vinaigrette dressing. Topped with pine nuts and goat cheese.

Served with melted provolone cheese and Parmesan crouton.

Topped with melted pepper jack cheese. Served with red pepper sauce and andouille sausage.

A traditional favorite. Served with housemade potato salad.

A combination of our baked onion and a Veranda house salad with choice of dressing.

The Veranda house salad with choice of dressing and 1/2 of our famous carpetbagger sandwich.

Tenderloin of beef brushed with infused olive oil, rosemary, thyme and Dijon mustard, presented with shaved Parmesan and flatbread.

A classic presentation of thinly sliced roast beef piled high on a crusty French loaf. Topped with Provolone cheese, served with Au jus for dipping.

Thinly sliced roast beef and turkey piled high on our bakery fresh marbled rye bread. Topped with bacon, lettuce, tomato and mayonnaise.

A jumbo portobello mushroom, grilled to perfection, served on a freshly baked kaiser roll with grilled vegetables, provolone cheese and a side of our signature garlic mayonnaise.

Thick and juicy! A 1/2 lb. of freshly ground sirloin of beef, there is none better. Served on a freshly baked kaiser roll.

Lightly marinated in teriyaki sauce and grilled. Served with our signature garlic mayonnaise.

A downtown delight! Fresh blue crabmeat lightly seasoned, presented with the chef's seasonal accompaniments and homemade Cajun remoulade.

Herb crusted salmon served over orzo with fresh spinach, tomatoes and a lemon beurre blanc.

Seared medallions of tenderloin, served open-faced on a toasted rusk with a mushroom demi-glace, served with chef's potato and seasonal vegetables.

A classic, sauteed with lemon, white wine and capers. Served with chef's potato and seasonal vegetables.

Ginger and Parmesan tuna steak over sauteed baby bok choy. Finished with a Sriracha aioli.

Sesame encrusted tuna presented on a bed of greens tossed in a lemon and thyme vinaigrette.

Pan-seared salmon served over a bed of greens and Asian cucumber salad with sesame vinaigrette.

Cajun bay shrimp, served with mixed greens in a berry vinaigrette with pecans and fresh berries.

Blackened fresh fish, served over a bed of greens with housemade lemon and thyme vinaigrette.

Our version of a Caprese salad, mozzarella and fresh tomatoes finished with a basil and balsamic reduction.

Prosciutto cream fettuccini complemented with bay shrimp finished with crispy bacon and herbs.

Steak Darnell - grilled New York Strip steak presented on a portobello mushroom and finished with a rosemary merlot sauce.

Chef's meatloaf ? the ultimate comfort food, served with freshly mashed potatoes and a medley of fresh vegetables, with a mushroom demi-glace.

Shrimp and grit ? our take on the traditional southern favorite jumbo gulf shrimp and creamy grits.

Marinated with fresh herbs finished with Boursin cheese.

Comes with a spicy cocktail sauce.

Comes in a puff pastry with a stilton bleu cheese sauce.

Comes with stuffed with blue crab, served with bearnaise sauce.

Served with pepper jack cheese and grilled andouille sausage.

Served with provolone and Parmesan crouton.

Served with our Cajun remoulade sauce.

Presented on a baby arugula salad finished with lemon beurre blanc.

Tenderloin of beef brushed with infused olive oil, rosemary, thyme and Dijon mustard presented with shaved Parmesan.

Per person. The classic presentation, prepared tableside for 2.

Per person. Prepared tableside for 2, with fresh mushrooms and our own warm bacon vinaigrette.

Served with crispy ham topped with crumbled bleu cheese dressing.

Mixed grill of fresh fish, gulf shrimp and large sea scallops presented with prosciutto cream fettuccine.

Tournedos of beef tenderloin with a bourbon and mushroom demi-glace.

Served with sauce bearnaise.

Finished with compound herb butter and onion straws.

Served over a lobster and sweet pea risotto topped with fresh thyme and lemon zest.

Served with a rosemary merlot wine sauce.

Selected and aged, served Au jus with creamy horseradish sauce.

A herb and honey encrusted fresh fillet of salmon served with a fresh basil cream sauce.

Pan seared chicken breast topped with bay shrimp, crabmeat, arugula, and a Cajun beurre blanc.

Presented on a bed of spinach and wild mushroom orzo finished with a lemon beurre blanc.

A classic presentation, veal cutlets lightly sauteed with a lemon caper white wine sauce.

Aged black Angus New York Strip, center cut, the steak eaters steak, available with a Maytag bleu cheese sauce.

Per person. The finest of the tenderloin. Served with an assortment of garden vegetables.