Seagar's Restaurant

Frisee, shaved radish, pickled onion and vanilla-lavender vinaigrette

Fresh baby spinach, baby arugula and roasted pears, red onion, maytag bleu cheese crostini, crispy bacon and topped with a warm applewood smoked bacon dressing

Seagar's traditional caesar salad prepared tableside

Baby iceberg lettuce, tomatoes, red onions, cucumbers, applewood smoked bacon, croutons, and housemade pink peppercorn ranch or blue cheese dressing

Sliced tomato, grape tomatoes, red onion, basil, bocconcini mozzarella, red wine vinaigrette

Roasted beets, mixed greens, fennel, orange, goat cheese and a roasted shallot vinaigrette

Stewed lentils and citrus gremolata

Served with tomato and lemon shellfish sauce

Gulf shrimp and jumbo lump crab served with cocktail sauce and pink brandy sauce

Topped with bacon, monterey jack cheese, breadcrumbs, jumbo lump crabmeat, spinach, butter and garlic, finished with spicy hollandaise

A blend of five onions simmered in a hearty beef stock and finished with croutons and melted jarlsberg and gruyere cheeses

Red snapper with orange and basil, tuna with lemon and chive, crushed avocado and lime, tomato relish, corn chips

A fragrant and rich maine lobster broth with cream and brandy, garnished with tarragon, coral cream, and maine lobster

Medallions of eggplant and green tomato, batter fried and layered with jumbo lump crabmeat, served with louisiana butter sauce, tasso ham

Panko coated and fried, served with lemon and thyme aioli

Maple and carrot jus with cabbage and carraway

Chef's featured accompaniments

Toast points, egg yolks, egg whites, sour cream, chives and chilled vodka

1/2 lb per person

2 per person

1/4 lb per person

White beans, picked ham hock and onion

Roasted onion, mushrooms and barley with madeira fondue

Lightly battered, fried, and served with chinese honey mustard

Celeriac puree, roasted turnips and petals of brussels sprouts

House-made butternut squash gnocchi and leek

Steamed or broiled, two pounds or larger, prepared and cracked by our chef

One pound split, steamed, and served with drawn butter

Served with drawn butter

Sauteed to perfection, filleted tableside, and served with brown butter, capers, and lemon