Baked and served out of the shell in a garlic butter sauce.
Paper-thin sliced raw filet mignon, garnished with dijonaise sauce, parmigiano-reggiano cheese, chopped onion and olive oil.
Steamed and served in the shell in a white wine, garlic, butter and cream sauce.
Sliced calamari lightly battered, flash-fried and served with a marinara sauce.
Oysters dusted with cornmeal, flash-fried, topped with butter garlic sauce.
Seasoned poached, chilled shrimp on a bed of iceberg lettuce topped with a creole white remoulade sauce.
Seafood and andouille sausage gumbo.
True lobster bisque finished with sherry and lobster meat.
Bibb lettuce, chopped onions, green olives and jumbo lump crabmeat tossed in hal's vinaigrette.
Chopped mixed greens, carrots, celery, onions, tomatoes, asparagus, crumbled blue cheese tossed in hal's vinaigrette.
Crispy-fried veal scaloppini served over a bed of mixed lettuce tossed in hal's vinaigrette dressing and topped with fresh Parmigiano-Reggiano.
Sliced or chopped tomatoes and vidalia onions tossed in hal's vinaigrette.
Bibb and iceberg lettuce, served with tomato and your choice of dressing.
Romaine lettuce topped with homemade croutons and tossed in our Caesar dressing.
Angel hair pasta tossed with extra virgin olive oil, parmigiano-reggiano and homemade marinara sauce.
Fettuccine served in a parmigiano-reggiano cream sauce.
Pressed in peppercorns, pan seared with a cognac sauce.
Grilled and finished with a butter sauce.
Roasted new zealand rack of lamb rubbed with rosemary, served with a red wine and mint jelly reduction.
Crispy long island duckling with a light orange sauce, served with wild and white rice.
Filet medallions, rubbed with our blackening seasoning, pan seared and topped with fried onion rings.
Oven roasted in its own juices, served over mashed potatoes.
Sauteed in a marsala wine and topped with fresh mushrooms.
Sauteed, finished with a lemon butter sauce.
Braised veal shank in an Italian red wine sauce, served with angel hair pasta.
Sprinkled lightly buttered and fried, topped with sauteed jumbo lump crabmeat.
Grilled lightly brushed with a butter sauce.
Sprinkled lightly battered and fried served with a brown butter sauce, with or without almonds.
Fresh gulf red snapper prepared in a light egg butter, sauteed and finished with a lemon.
Sprinkled lightly battered and fried served with a brown butter sauce, with or without almonds.
Preparation options: grilled, classic piccata or au poivre.